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Apparizioni..... Sparizioni....

Siore e Siori sono qui!!!! Avevo preso un superritmo circa 15 giorni fa vero... EhEhEh... niente mi avrebbe potuta fermare... se non... Samuele e la sua laringite!!! Alèèèèè.
Non ero preparata a vedere il mio piccolino star male, e mi sono accorta che la mamma e il papà hanno un potere icredibile per far star meglio i propri piccini.
Ringrazio i miei amici clown, e l'esperienza fatta con loro in questi anni... Io e Gp non abbiamo più il minimo imbarazzo a fare gli scemi davanti a Sami pur di farlo ridere e distrarre dal dover fare l'aerosol in continuazione, e spesso ci siamo pure noi trovati a ridere, e senza neppure l'uso del naso rosso!!! Ormai l'energia dei nostri clown si è impossassata di noi!! Coppola e Chiummetta forever insomma... insieme a Bialettino (nome clown di Samuele, battezzato di diritto dal nostro amico Bronzina per l'evidente attinenza col rumore di una caffettierina).

Volevo quindi tranquillizzare tutti voi, e specialmente chi mi ha scritto e chi ha saputo che il nostro pupetto è stato male... E chi ha notato che stava iniziando a dimagrire!!!! Quando quasi gli si era iniziato ad intravedere il collo sotto tutte quelle guanciotte ha ricominciato a mangiare giorno e soprattutto notte, ed il suo doppio mento è rifioritoooo!!!

Dato il tour de force alimentare di Samuele ho quindi pensato a piatti ben nutrienti che mi dessero tanta forza ed energia per affrontare le giornate e, come velatamente ho fatto intendere prima, soprattutto le nottate :). E quindi ecco apparire sulla nostra tavola i pizzoccheri alla valtellineseeeee.
Amici miei... mi sono accorta che i pizzoccheri sono una cosa seria! Esiste anche un'accademia !!! Nel sito che vi ho linkato c'è anche la ricetta per fare in casa anche il signor pizzocchero in persona, io li ho comprati... ma quasi quasi uno di questi giorni ci provo!!!



Pizzoccheri the Valtellina
pizzoccheri
200 g 350 g cabbage (you can also use chard or beets)
a potato medium large
50 g of butter (in the tradition would be a lot more, but to me it seemed already very tasty with just 50 g)
few leaves of sage
a clove of garlic
Casera cheese 150 g or 75 g of parmesan cheese Bitto



easy easy, fast, fast:
peel and wash the potatoes and cut into slices, wash the cabbage and cut into strips rather large, you put a pot of water on the stove to boil and throw themselves into cabbage and potatoes after 10 minutes adding pizzoccheri, salted, you cook (about 10-12 minutes), in the meantime, fry the garlic and sage butter, cut the cheese and the Parmesan scratches.
As soon as you collect pizzoccheri are cooked from the pan with a slotted spoon and you are putting in a baking dish or crock, previously heated, making the layer with the cheese and Parmesan. Finally pour the flavored butter and serve caldissimoooo.

Mucus In Stool When On Adipex

Dormi Amore...

E 'a few months ago I started practicing with the tales ... Samuel woke up this morning early, and wanted to know not to fall asleep again immediately, and so I told the tale of the blackbird, and the last three days of January that has spent so many years ago ...

Once upon a time a blackbird (ie a blackbird female) with its Merlin (that his small birds) and her husband blackbird. Every morning she looked in the mirror and thought how pretty it was his family, all white and beautiful, and the blackbirds had already because then the feathers were white and whiter whites who can not ....
But then he began to be cold, very very cold ... looked at the calendar and saw that it was January 29 and thought, wow ... We are right in the heart of winter ... ammappete how cold it is! How do we now heat Merlini and feed our beautiful snow white down copious?? Looked up, right there, that house, and saw a chimney smoke, then looked at her husband's blackbird blackbird and together they made the decision that it was time to move ... the branch on which the nest had creaked as it had been frozen ... the two blackbirds moved so their nest on the chimney of the house, all steaming breeze warm. The blackbird, to make perfect their resettlement decided to go to find food for his family and beautiful white, gave her a kiss and Merlini blackbird and flew in search of crumbs ...

Mom and the little blackbird Merlini were all close neighbors in their nest and began to heat up so much that remained the teporino that pretty well for 3 days, 29, 30 and 31 January. On February 1, the sun came out ... the snow melted and the blackbird came back full of crumbs from his family to share, but coming home was astonished watching the birds as he had before ... were no longer white! The soot had it colored their feathers in black, making them unrecognizable, and the blackbird was ready to apologize for the wrong house and was also to remove the noise, when folded the eyes of his beautiful Merla ... look what he knew: a paradise had opened a few years before, so he approached her, complimented as might give the black, hugged her close, but so tight that even its feathers became black, then together they went by Merlini, put them under the wings black, indulging them and gave many colored crumbs ... and since then, seeing how beautiful this family were all born with black feathers Merli ...

Shhhhhh ... Samuel is sleeping:)))

soup cabbage, potatoes and rice
400 g of cabbage, or 2 potatoes cap


120 g rice 2 cloves garlic extra
v

parmesan salt and pepper

I washed and dried and I sliced \u200b\u200bthe cabbage very thin. I peeled the potatoes, I have washed and dried and cut into squares. I put potatoes and cabbage in a pot, I added the cloves of garlic, and sprinkle with oil and let cook for few minutes, stirring constantly to prevent sticking.
I added water, salted and I cooked 15 minutes, then I added the rice, resulted in baking, sprinkled with parmesan cheese and served with a sprinkling of pepper and possibly oil to raw ...

this is a soup that I prepare often when it's cold outside ... I always warms the tummy and soul ...

Used Clothing Racks For Stores

L'appostamento per l'abbonamento...

I'm starting to give too cryptic titles my post is not it? You are right, but the important thing is that then one way or another, they explain, is not it? Well, I'll try again this time ...

About three months ago, on a cold November morning, accompanied my mother to the airport and had spent 15 days with us and had to return to Palermo panzamunita from my sister (my grandmother is or is not the case?! ) ... Needless to say, we both had a little 'Magon, and so to distract us a little bit, we stuck to the newsagent and bought 2 copies of salt & pepper, just to chat on the menu of Christmas ...
My Gp, seeing how many recipes had aroused my interest, and even his own, decided to give me a subscription ......

Days passed, and spent the week ... and spent the months! but the Salt & Pepper, in our mailbox, even the shadow ... now the verdict seemed irrefutable: in the neighborhood is around another fan of the kitchen and steal me! E 'Thus began a long period of stalking and stalking the postman ...
now knew all his time and all his moves: every morning he stopped near my house, down from the scooter left on, that we seek through the mail, he approached the box, Pit about a hundred bills to pay and then he happily went back to the motor ... and Salt and Pepper .... No trace!
At this point I was sure that my postman was in agreement with the collector of my passion for cooking Salt and Pepper :-(
now discouraged, the only thing left to do was to go directly to the Post to ask explanations and I would have gone even if the flu he had not blocked home ...

And so, a gray day last week, all in pain, I looked out the window hoping to see a ray of sunshine and comforting eccolooo: the My Salt Pepeeeeeee!
After all peeled and noticed how the colors of the cover that matched perfectly to my purple carpet, I dropped the note on the eye of the subscription and I discovered that what I had just arrived was also the first issue shipped ...
actually ... uhmmmmmmm .... say that is the case to apologize to my postman and impassioned cuisine that is not a collector of Salt and Pepper stolen true? : P

I bring you a recipe taken from the December issue, and his cousin, invented by me. The first is very slightly modified, and the preparation will explain why:

Capersante smoked on a cream of pumpkin
4 people

12 scallops shallot

100 g pumpkin clean
2 dl vegetable stock 6 slices bacon

half a glass brandy
a bay leaf 40 g butter

paprika salt


First you prepare the pumpkin cream, dissolving 20 g of butter in a frying pan, add chopped shallots and pumpkin into chunks, sprinkle with paprika, and is fried for a few minutes, then add the broth and cook for 10 minutes. In the original recipe at this point is added to the coral of the scallops and then blend all, I have added the coral because I preferred to leave the neutral cream. Then blend the cream and put in serving dishes already.
Cut the bacon slices in half lengthwise and wrap around scallops (in my case there was also the coral), fissarli con uno stecchino di legno. Sciogliere il buro rimanente in una padella, unire l'alloro e cuocere le capesante a fiamma vivace per 3 o 4 minuti, girandole. Per ultimo sfumare col brandy, togliere gli stecchini e posizionarle sulla crema.

Gamberoni al sesamo su crema di finocchi
12 gamberoni
2 finocchi
un pugnetto di sesamo bianco ed uno di sesamo nero
semi di coriandolo
olio extra v.
sale e pepe bianco

Ho sgusciato i gamberoni e ho tolto il filo nero. Li ho pasati nel mix di sesamo e li ho tenuti da parte.
Ho pulito il finocchio, l'ho bollito, l'ho passato in padella con un filo d'olio e l'ho smoothie in a blender with a little 'cooking water, I salted, peppered and sprinkled with ground coriander.
I put the cream on the plate, and I cooked the prawns with a little 'oil in a pan for a few minutes, like a minute per side. I have salted, placed on the cream and serve.