Where's My Account Number On My Card

Cynic casual

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In this episode Serenap interviewed Franco Maresco upon return of the unforgettable Cynic, that look was 'abysmal' (Enrico Ghezzi) on Italy of the nineties, decade, a key cultural change. It comes out a DVD produced by Edizioni Bologna Cinematheque. The series most extreme and corrosive, dark and hilarious, defeat and defeatist, outrageous and strict Italian television comes to casual. Along with this film in rubricone Ivan talked about A life in a day, a project of the Sundance documentary festival went on stream on youtube. Simone santenote has called into the circle ExOtago come up with a new album. John greeneverywhere sent down manna from heaven (and if you do not know what is truly manna'll be very surprised). Madame Fisac \u200b\u200bgave us his usual pearls of wisdom minimal. Albertop queerculture reported in some queer-themed films of interest seen at the Sundance festival and given two notiziucce Arcigay happy about troubles of the Italian school and dealing with homophobia and the Vatican.

Milena Velba On Deviantart

cabbage rolls with winter vegetables and spiced wine sauce

And here the challenge in January: the ' MT challenge,

the craziest race the web, where tens of bloggers gastrofanatiche s challenge to shots and pans edible decorations to win ... nothing ... apart from the glory, the admiration of the other / s (yes, because there are boys, do not forget them!) and is responsible for choosing the next recipe, and say little?!
And reading the comments from the editors of Tourist menu , have my admiration (we've become a lot) but that is the most fun, thanks!
This time the honor has gone to the burden and likeable Mapi who chose the cabbage rolls, that's the recipe .
Salty is a topic a bit 'too much neglected by my blog, delicious as they are ... but it is time to give him the right space and this time, since the meat is not among the ingredients required, I decided to answer a vegetarian to enjoy the trial of her husband. Well: thumbs up! Approved and brushed happier than that ... :-D
The idea for the sauce comes from an old issue of "Italian Cuisine" (1996 ...) but modified and adapted, I think that goes well with these vegetables, and now the recipe.

For 6 cabbage rolls :

outer leaves of cabbage a beautiful,
two small potato or a large, diced,
the same amount of pumpkin into cubes,
the same amount of mushrooms,
a dozen chestnuts, 150 g
Toma Piedmontese
two tablespoons of tomato, a sprig of rosemary
,
extra virgin olive oil, salt
,
parmesan cheese.

Blanch the cabbage leaves washed for several minutes in boiling water, you have to soften but remain firm and whole. Drain on a cloth and cut the hardest part of the central rib cut flush with the leaf.
For the filling: Sauté in a pan
potatoes and pumpkin with a drizzle of olive oil and rosemary. When they soften add the mushrooms and continue cooking. Meanwhile, cook the chestnuts, cut the top of the cross with a knife, place in a pressure cooker wire covered with water and cook 8-10 minutes from time. Peel the chestnuts, cut into cubes and agiungerle other vegetables in the pan. add the tomato puree and hot water if needed, finish cooking and salt. Remove the rosemary and serve with grated Parmesan.
Add the diced cheese. Grease six
ramequins with olive oil and arrange on the bottom of the cabbage should overhang a bit '. Place the filling inside pressing well, close the rolls with the edges of the leaves and cook 15-20 minutes in a hot oven, 200 ° C.

For the wine sauce spiced :
200 ml of red wine,
150 ml vegetable stock,
mixed spice (I used ground spices already mixed),
half a teaspoon of starch.
Boil the wine and reduce it with the spices, add the broth and the starch dissolved in a little water and continue until you get a fairly liquid sauce. Strain and season with salt.

Turn out the rolls (or pies, I do not know) on a plate and serve with wine sauce.

And for this month ... mission accomplished!

Nintendo Ds For A Toddler

Kasual K ... K

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CasualFriday this Friday and landed in the "Trilogy of the city of K "book-triptych (with documentary on) one of the authors of the most 'interesting' s Europe. Language, geographical displacement, weight of the words ... in moving novel Agota Kristof, but also in the musical choices for this casual event, marked by musicians women of the verb and migration have made art. Readings Nicholas Bertozzi. And then the other headings: John greeneverywhere explained what a botanical garden. Serenap spoke on the cinema's version of Barney. Simone santenote brought in the fake Daft Punk or the real thing by another name The third twin. Petra took us in a studio photographer and poet and his friend Matt Burattin player Andrea Maisano, exhibition space in Fragile continuous . Madame Fisac \u200b\u200blink in the streets of Bologna told us about another of his adventures with Madame Del and her pearls.

What Is The Best Brand For Ski Boots?

Jacket potatoes from London!

I am back! From the gray mist of London Po ... yes, the weather was not the best but those few days in the metropolis, however, have had a rejuvenating effect on me (apart from the feet hurt ...). I love big cities and London is huge!
the way, you like my new dress? I have not changed much but I like the most, shall we?
I was able to visit the shop Jane Asher, found out from Carolina, would have stayed there for hours contemplating all those tools for decoration, and then coloring, glitter, boxes of all types and colors .
And then the evenings in the pub, finally sitting with a nice jacket potato and a beer London Pride on tap. We liked it so much to me and I just returned to her husband who tried to replicate it, good! ... Well, we have to wait for the beer the next trip ...

Jacket potatoes :

wash the potatoes very well (better ones) and dry them, forarle with a toothpick or fork. To speed up the I cooked 5 minutes in the microwave at full power, then I greased with olive oil and salt, locked himself in aluminum foil and baked at 200 ° C until cooked (add a stick).
At this point I have removed from the oven, open foil and formed a screwdriver, opened a little 'zest and crushed with a fork a little' pulp.
dress with a ribbon of butter and a pinch of salt and pepper.

Choice of dressing, bacon and cheese for me (Toma Piedmontese Italy-England for a wedding!), Boiled beans for my husband and passed in a pan with a little shallot and tomato sauce slightly hot, covered with cheese.
I put everything back in oven to melt the cheese and served with seasonal salad. Bon appetit!

______________________________________________________________________

Now I leave you with some pictures, of course, as good tourists preparations, the camera is discharged almost immediately and even the phone I quickly abandoned, however, these ve pecked the same! :-D

We have seen Christmas trees abandoned road (sigh):

We were Greenwich:

find squirrels:

walking through the city

in meters:

and until "the end of the world" (world's end):

enough! Now I have to eat something,-P

... that's better ...

Avt Buses From Chennai To Velankanni

Casual Kristof is back!

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And 'round the community in direct recovery of Casual Friday. If you were not direct us to treat you can do now with podcasts. High doses of great music, cultural sections of high thickness, studio guests and especially liters of sparkling wine. We had in fact Sara Let's queer as a jar that we talked about the evening of Saturday, January 15 at the airport of Bologna SDonato (Jar Pride) EuroPride to collect money in view of Rome this year. Together with her in queerculture we dispensed the usual good news from Maeda (the country in cui vivete, avete presente?). Giovanni in greeneverywhere ci ha fatto scoprire un cactus allucinogeno molto comune anche da noi, il San Pedro, che tutti in studio sembrava lo avessimo assunto in dosi massiccie. Così come Madonna che canta La isla bonita (non poteva mancare, mai farsi mancare il peggio). Madame Fisac ha come sempre portato 450 cose di cui parlare di cui poi nonha parlato. Ma è riuscita comunque a dispensare consigli utili...beh forse non utili ma sicuramente eleganti. Il cinema si è diviso in due, Ivan ha parlato di "American story (Away we go)" e Serenap di "NY I love you" e così per la prima volta nella storia di casual non hanno litigato. Petra nel suo vegcorner in the studio with us has explained why it would be better not to drink milk and eat too much cheese. Between conventional wisdom and our attempts to disturb you succeeded in doing so.
PS A demonstration of the high level of our listeners as well as guests on the sofa most casual of radio, read here:

"On your sofa and I sat down

I arranged the parts sad and I thought, come on Casual Friday is giving away,
then restart,
stores come, and get ready to embrace ...

speeches cheer!
I have observed, at times I fired, but I have heard more
and you know what I learned?
to regard the cactus as libertines , dairy products such as mischievous,
to think that New York is a city to love but also to be seen and that even
Verdena are to be interpreted,
but there is much to tell and I do not just have to tune my
Pathos on Radiokairos "
byValeSvalilla

Letter Confirming Sale Of Car

Pain perdu aux pommes ... panettone or better perdu ...

The full title reads: "Pain perdu aux pommes, Roussi sucre au lait ... fantastic!
What then would be the French toast with apple and caramel pudding, well, does anything effect, right?
But the taste no, that does not change, charming and fascinating, a real comfort food that is served warm.
All to retrieve the cake (which I also love alone) but also to inaugurate the latest purchase for the library: "Plaisirs sucres " by Pierre Hermé, with a name so they are right! I just finished
read from Alessandra of our mania for books and magazines and I can not but agree, because this is not the only purchase made ... and I agree on the fact that we can not leave the books on the shelves or just drool over photos, take action, try the recipes! :-D

recipe for 6:

500 grams of bread or brioche (cake for me),

50 g sliced \u200b\u200balmonds ,

for the caramel sauce:

100 g of sugar,

130 ml of fresh cream,

20 g of butter,

to caramelize the sugar in a small saucepan by pouring it little by little, add butter, and finally the cream, mix well and set aside.

for the syrup:

200 ml of water,

280 g of sugar, 40 g

almond flour,

20 ml orange flower water, bring to a boil

water with sugar and almonds, cool and add the orange flower water.

For the almond cream:

80 g of butter,

100 g of sugar,

100 g almond flour, 1 teaspoon rum

,

1 egg,

180 g of custard,

work the butter with a spatula, combine the remaining ingredients and mix well, refrigerate.

for bread:

heat the oven to 180 ° C, cut in slices 1.5 cm thick and moving quickly into the syrup. Spread the slices with almond cream and sliced \u200b\u200balmonds over the place. Bake for 20-25 minutes until dortaura. Keep aside.

for apples

500 g apples (apples slightly sour like rennet, I used a bit of the golden 'green),

40 g of butter,

30 g sugar, 10 ml calvados

,

Peel the apples into eight slices each and Tagliamento remove the core. Melt the butter in a frying pan, when it is brown and adds apples and brown sugar and then a few minutes over high heat, add the Calvados and flambé. Keep your heart crispy.

Editor:
place the slices in the dish, arrange the apple slices and garnish with caramel sauce. Serve warm.

I also like this recipe because it has ingredients unlikely but they are usually always at home, apart from Physalis I found by chance and are too beautiful!

Now I greet you because tomorrow we start a long weekend in London!

... the resolutions to do less shopping we refer them to return;

-D and if you have suggestions, feel free! See you soon!

Community Recommendation Letter

Verrine Online pistachio Bavarian Blueberry Macarons

shorts greedy, or verrine, are irresistible, colorful, creamy, lend themselves to a thousand interpretations. So, after deciding to participate in the contest " Verrine Network ", my choice has been the recipe for sweet Claudia Castaldi: " biscuits, pistachio mousse and strawberries " you had doubts?;-P
I reworked the recipe for leftovers and seasonal needs for rehabilitation ( the strawberries are not quite in season).
I find them really fresh and delicious, pistachios do not ever say no!

for 8 cups:

150 ml of milk,
250 ml of fresh cream,
2 egg yolks,
2 g gelatin sheets (1 sheet),
40 g of pistachios (I used a little 'less and you see ...),
70 g sugar, 3 or 4
to soft ones almonds, orange liqueur
,
pomegranate jelly,
chopped pistachios for garnish.

long chop the pistachios with 15 g of sugar. Whip the egg yolks with 40 g of sugar, add milk and chopped pistachios. Cook on low heat stirring constantly until the first boil. Remove from heat and add the softened gelatin in water and drained. Mix well and let cool. Once cold add the whipped cream along with nearly 15 grams of sugar.
Divide the crushed biscuits in the bottom of the glasses and pour over the orange liqueur. Pour the cream with pistachios and leave in refrigerator until firm. Dissolve two or three tablespoons of pomegranate jelly on the stove along with a tablespoon of liqueur and pour the Bavarian leave in the fridge until ready to serve. Garnish with chopped pistachios.

_______________________________________________________________

Important :

for the area of \u200b\u200bRavenna start the courses for aspiring sommeliers , open to all, of the 'Italian Association of Sommeliers section Romagna.
The presentation of the course of level 1 will be Monday, January 10 at the Hotel Cube, Via Luigi Masotti
No 2 to Ravenna, at 20.45.
for information: Peter Vicchi cell. 339 4990261

Gay Cruising Spots 2010- Manhatten

The competition of "Dinner with Enrica " he teased. Requires a recipe you remember a place or a trip and my first thought was just for my beloved macaroons. I remember very well my curiosity before those mysterious cookies colratissimi that the ladies bought their weight in gold, what will be special, I wondered? The shop windows of Paris attracted me with their wonders:

E 'was love at first bite ... Thanks to them I discovered the world of foodblog, desperate for a recipe can be done! So in the beginning of this year I decided to remake some macaron, to remember what I learned from all the blogs I read, and to make me a sweet little gift, it's been too long since I did them ....

blueberry macarons :

150 g blanched almonds,
150 g of sugar, 100 g egg whites
(a few days old),
150 + 15 g caster sugar ,
50 g of water,
red and blue food coloring.

Finely chop the almonds (toasted for 10 minutes at 150 ° C and cold), add the sugar and sift together (not too fine sieve).
Combine 50 g egg whites with a spatula and silicone, for those who want the dye. The dye
You can also add to the meringue.
Mount album with 50 g to 15 g of granulated sugar with electric mixer. Meanwhile cook 150 grams of sugar with 50 g of water to 110 ° C. Pour slowly on egg whites and continue beating (watch out for splashing hot, do not pour directly onto beaters!). Reach a temperature of about 40 ° C.
Then you obtain a swollen, shiny and white (if you did not add the dye ...). Embed
above mixture to time with a silicone spatula or a pastry. It says "macaronner" (there are also videos on the net!), When the mixture falls from the spatula like a big tape then goes bene.
Mettere il tutto nella tasca da pasticciere con una bocchetta liscia di 8-10 mm di diametro.
Rivestire le placche da forno con la carta da forno e formare dei mucchietti il più possibile regolari.
Lasciare riposare (si forma la crosticina), da 20 minuti ad alcune ore.
infornare a 150°C per 15-20 minuti a seconda della dimensione dei macarons.

farcia ai mirtilli:

50 g di mirtilli fresci o congelati,
100 g di cioccolato bianco.

sciogliere il cioccolato a bagnomaria e unire i mirtilli, fullare il tutto e lasciare due ore in frigo. Farcire i macarons e unire i gusci due a due.

Il colore non è quello che avevo in mente, il forno ventilato ha modificato color, but it is a stimulus for the next time!

With this recipe I participate in the contest "A dinner with Enrica", "A journey , a recipe "