Samuel today, for the first day , woke up early as great, I removed the pajamas, I put a onesie and his dad put him in the car and took him by his grandmother ...
I am a bit 'confused, I had breakfast in silence, looking at the pots of my plants but there was to indicate my chips for me to understand that his greatest wish was to sift the earth well spread it everywhere, can do more mud and eat it too if it happens ...
I am a bit 'dazed ...
I have not gone back to work, but we hope that sooner or later something will unlock and I can return to earn some money ... In the meantime I think it's important to start to get used to be less in harmony, and so I'm here to hope that he is missing me, but I know perfectly well that most are those who feel self:))) As you guessed
I feel a bit 'dazed ... I find it impossible to have time you can devote to me ... and so ... where immmmmediatamente race?? by vooooiiii
:)))) So, I took a bit 'my PC folders, I have kept the photos in the folder that says "to be published" and I found many pictures of fruit and vegetables of the past seasons hahaha I have a cream of peas (or beans) I think not publish anymore because who knows how I made it .... I therefore decided to do some 'order of my recipes are super strong and above all to give you a recipe today in time to be able to experience ... In fact, these are the ingredients:
The recipe is not mine, I read about "us bimby you", and since they were days that my GP asked me if we could do a grape strawberry risotto (just to dispose of three of the 3000 clusters that have produced our 4 strawberry planting grapes), as soon as I saw it I decided I absolutely had to be experienced! I just changed the basis for using the sauce instead of shallots, which does not particularly like in risotto, on the contrary, I love onion: the onion doux des Cévennes St André, in the picture above:))
porcini risotto with strawberry and grape
180 g of rice for risotto favorite (living in low-Verona I use nano very often the avenue)
100 g fresh mushrooms 100 g black grapes, strawberry slices
2 lard Colonnade
quarter of a sweet onion or shallot
extra virgin olive oil Parmesan
about 800 ml of vegetable broth
½ cup dry white wine parsley
I peeled, washed and chopped the I put in onion and saute slowly with a dribble of olive oil.
I cleaned the mushrooms (I know you should clean with a damp cloth but I passed them quickly under the water because the fear of finding a Sassetto scroccante when you bite is stronger than respect for the pig) and I have thinly sliced I added them to the mixture. I chopped the bacon and I added that to the mixture. After a few minutes I added the rice, I left tostare e poi ho sfumato col vino. Ho continuato la cottura versando poco a poco il brodo caldo e pochi minuti prima del termine della cottura ho aggiunto i chicchi di uva fragola precedentemente lavati asciugati e tagliati a metà (vi consiglio di togliere anche i semini perchè questa varietà di uva li ha davvero duri e sotto i denti danno moooolto fastidio) lasciate qualche chicco intero per la decorazione, poi mantecate con parmigiano, spolverate con il prezzemolo tritato e servite subitissimo.
I am a bit 'confused, I had breakfast in silence, looking at the pots of my plants but there was to indicate my chips for me to understand that his greatest wish was to sift the earth well spread it everywhere, can do more mud and eat it too if it happens ...
I am a bit 'dazed ...
I have not gone back to work, but we hope that sooner or later something will unlock and I can return to earn some money ... In the meantime I think it's important to start to get used to be less in harmony, and so I'm here to hope that he is missing me, but I know perfectly well that most are those who feel self:))) As you guessed
I feel a bit 'dazed ... I find it impossible to have time you can devote to me ... and so ... where immmmmediatamente race?? by vooooiiii
:)))) So, I took a bit 'my PC folders, I have kept the photos in the folder that says "to be published" and I found many pictures of fruit and vegetables of the past seasons hahaha I have a cream of peas (or beans) I think not publish anymore because who knows how I made it .... I therefore decided to do some 'order of my recipes are super strong and above all to give you a recipe today in time to be able to experience ... In fact, these are the ingredients:
The recipe is not mine, I read about "us bimby you", and since they were days that my GP asked me if we could do a grape strawberry risotto (just to dispose of three of the 3000 clusters that have produced our 4 strawberry planting grapes), as soon as I saw it I decided I absolutely had to be experienced! I just changed the basis for using the sauce instead of shallots, which does not particularly like in risotto, on the contrary, I love onion: the onion doux des Cévennes St André, in the picture above:))
porcini risotto with strawberry and grape
180 g of rice for risotto favorite (living in low-Verona I use nano very often the avenue)
100 g fresh mushrooms 100 g black grapes, strawberry slices
2 lard Colonnade
quarter of a sweet onion or shallot
extra virgin olive oil Parmesan
about 800 ml of vegetable broth
½ cup dry white wine parsley
I peeled, washed and chopped the I put in onion and saute slowly with a dribble of olive oil.
I cleaned the mushrooms (I know you should clean with a damp cloth but I passed them quickly under the water because the fear of finding a Sassetto scroccante when you bite is stronger than respect for the pig) and I have thinly sliced I added them to the mixture. I chopped the bacon and I added that to the mixture. After a few minutes I added the rice, I left tostare e poi ho sfumato col vino. Ho continuato la cottura versando poco a poco il brodo caldo e pochi minuti prima del termine della cottura ho aggiunto i chicchi di uva fragola precedentemente lavati asciugati e tagliati a metà (vi consiglio di togliere anche i semini perchè questa varietà di uva li ha davvero duri e sotto i denti danno moooolto fastidio) lasciate qualche chicco intero per la decorazione, poi mantecate con parmigiano, spolverate con il prezzemolo tritato e servite subitissimo.
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