Will Pewter Rings Turn

my 1 ° Contest: Who said that one swallow does not make a summer?

Then, in a dark and stormy day, both weather and psychically, except for my first contest.

soup I came back from one and I went, actually, dripping with sadness and thoughts, jumping in the puddles and through my empty, filled with the hope of seeing or disappear.

close my eyes and feel the sea inside me, I want to lose, to be a thousand miles away and maybe more than that, my eyes looking colors, including the umbrella of the students who crowd waiting for the tram as me. The colors come to help in times more gray, there is a nice umbrella polka dot black and white, then there the candy pink, or yellow, with kites, look up into the mine. It seems an aquarium, the city is lost in my hushed silence, the faint light filtering up from the thin plot, maybe I'm going back, perhaps caught only in apnea.
The great city becomes blue, also 38, pulled out the foreman on the horizon and see a battered raft to go on my side. E 'but it has ruined a piece of blue cloth hanging.

age of five My mother taught me to take the points reference to sea, when the water above you, the view is reversed, " because you can always come in handy, you never know " I take three and I fixed them in mind, I need at that point because I do not want to return. Two swim to the raft, jump up, hold my weight, the sheet is a sail, the horizon is torn and silent within the open sky, now you just have to row.

But who says that one swallow does not make a summer ?

recipes posted will be colorful and fresh with the desire to see the sun kisses you, it wants to spring, or lifts as Ila said of a shot of life. . can you get involved with everything that comes to mind from sweets to second to first, etc..

will be three winners by a jury of exception:

1) the most delicious recipe from March coffeandmattarello ,

2) the more colorful recipe suitable for children from Vale w Just to ;

3) best photo from bush far and wide;

these rules:

1) display the the contest banner on your homepage,

2) you can participate with recipes already posted, but no earlier than March,

3) write a comment on this post as the link is in the recipe contest

4) become my supporters,

5) in the post the recipe expose the banner of participation,

6) you have until May 1

7) to participate with recipes related to the theme,

As for the prizes you ragguaglierò now that I end up choosing, I'm collecting them, then publish it in the course of 'by the photos, I anticipate that there will be those surprises

If you have any problems with the banner or anything please contact me via mail ( cotognatablogspot@yahoo.it ) or in any other way you prefer and I will answer as soon kisses

PS: the photo I have taken three Swallow born to a pair of swallows that had allocated last winter on the porch of my house by the sea because of a broken wing and then recovered within a few months;)

This is my recipe in the race

PACKETS OF VEGETABLE

200 grams of Manitoba

1 packet yeast

1 green zucchini 1 red bell pepper 1 onion

capers

6 7

cherry tomatoes, extra virgin olive oil ' sea \u200b\u200bsalt and olive

The basic pizza dough. Meanwhile those who leave the dough rest in a warm, shred the vegetables into small pieces Tiny, sprinkle with salt and place in a colander with a lid and weight, so that you remove any bitter liquid for at least 1 hour. Then add the vegetables to the dough, knead well with the oil that you think for a lot of minutes, trying to distribute the vegetables around the mixture and then pat the dough balls with a little flour and place in oven doi for twenty minutes or position 4.

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pie campaign ..... time and space

two days that around like a top, hastily from side to side. In the city space and time are all related and appear to contractions be unavoidable, it takes relatively little to go across town but at the same time we lose years of your life, to cross the center you already know that we put at least two hours there stuffed to overflowing with people on the buses season, background with a stinging irritable woman who accuses a child, the wild chattering of two horns and rhythm of the lights blinking traffic lights. In the countryside it is another thing, the clock is dilated, the journey becomes meditative, the bus may not even exist and the silence is deafening, the call SlowLife. Concerns few warms you look at the sky and clean air that fills you and drags you. I miss the smell of the sea in the morning and the ooze dew still on the leaves of the small garden. Yet when I'm down I miss the city, such as oxygen, and in a closed room with no doors, its voices, its bustle, its pace, its colors and lights, is part of me, and I witch belongs .. remain unresolved and unfinished in my geographical area in which two are intimately linked ...

PIE COUNTRY

Ingredients 2 cups flour 00

a pinch of salt 1 / 2 cup of '

water 3 tablespoons olive oil extra virgin olive

filling:

1 bunch spinach

1 / 4 of boiled cabbage

4 tablespoons of lentils 1 small boiled

mozzarella 3 tablespoons grated Parmesan cheese 1 pinch

salt

Mix the flour with water and salt and start working with the oil, then roll it out thin thin. Lasciatevene by a pinch for garnish. Grease the pan with oil and roll out the dough. In a bowl add the spinach, cabbage, mozzarella, chopped, 3 tablespoons of cheese and salt and stir it well, helping with the spoon to crush some vegetables and add four tablespoons of lentils.

Fill the pastry with the filling and adjust the edges. Then with a pinch of dough you fornime or small decorations that you want, and anoint the parts of dough with some oil discovery, three hearts I have done for my three geographies, my three cities. Bake for about twenty minutes on the fourth position and serve hot hot.

This pie to participate:

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petals wheat chocolaty .... Study breaks

I'm in the big city, studying in the kitchen where he got the better morning light, though modest as it is here, because it facilitates the study. In your room or I fall asleep or are easily distracted from the computer and the new book I started last night, so I tend not to stay there when I need to study .. I'll go to the theater tonight and I'm late with my schedule, I should have done already 10 chapters but the assets I have only 7. I am preparing a review disheartening that I brought it back, for some time, like an old ghost I prosecuted for the university corridors, the buy them books you read them as well but are a bit heavy and always jumps to another question as a wildcard in the pocket and eventually postponed until after the end .. Then you find yourself in front of him and nothing, it's up to find a solution, close your eyes , breathe slowly and deeply, and we say that it can do, so picking up the books you realize that matter is also interesting and some diseases you there .. But as the moments of discomfort every time they come out like a snail after the rain and a quiet voice and impertinent whispers disasters in sight, well just then, I suggest a good break cuddly to continue working with more grit and clarity:)

WHEAT CHOCOLATE PETALS

Igredienti:

petals 1 cup wheat FITNESS

half Nestle chocolate bar

The recipe is a snap to put in a double boiler melt the chocolate, when we paid a little loose petals and mix with a fork, just the time we color them chocolate go very well. I used the peal difrumeto fitness because they are less sweet than the chocolate and I like the most Once you are .. chocolaty place them in a tray or plate in the second allow to dry. They are extremely crisp and cioccoltosi .. good, good I assure you! They are also excellent as a gift for her friends ..

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Octopus with peas in a casserole!

you ever see a recipe and I just could not help but do it again?

but not quite exactly the same, do it again because it remained in his heart, gave you a hint, sent an emotion, because you already in mind the changes to be made, because ... you would put your ... Well to me a lot of times and it happens more often when I open the blog.

soon as I saw this gem Ale (I know, I know, it's not his only treat, she is very good, kitchen with her heart:) and his passion is what I like best!)
In any case, I could not restrain their the revisit my way!

Ale Hopefully not take offense ... From

his inspiration, here are my changes to get this "cocotte"

I really like the idea of \u200b\u200beating everything and container content, the idea of \u200b\u200bnot wasting anything, even a bit of surprise guests by serving a "bread" together with the unusual pottage ... ( taste in my opinion is very special : try it!)

A I really liked this pairing so much and especially this special pasta crust of my own: I guess I'll just make that!

I will not go yet, because the recipe is a bit laborious.

Ingredients:

For cocottes in "dough crust of Any" : ;

250 grams of flour Pivetti Utility antigrumi

140 grams of salted butter ; ;

1 / 2 egg

2 tablespoons ras el hanout (spice mix of North African origin)

5-6 tablespoons ice water

salt ; ;

For octopus with peas:

500 g fresh baby octopus

1 / 2 red onion

2 red tomatoes Stripped

1 cup dry white wine

1 clove garlic

extra-virgin olive oil to taste

mix 1 pinch of Herbes de Provence

Seasonings Ariosto fish

a pinch of chili

250 g fresh peas (or a box of those already boiled)

Procedure:

For cocottes in " Any pastry crust of "

Mix well the flour with 2 tablespoons ras el hanout. Then place the flour and add melted butter (I melt in microwave for 1 minute at maximum power) quickly knead. Then add half an egg (whip first well in a bowl and add little to the Once a spoon) and a pinch of salt from the last spoonfuls of water. Knead very vigorously to produce a smooth dough well. Roll out the dough into a sheet of an inch, not too thin (otherwise you will break the casserole cooking!) And having a bowl covered with aluminum upside down it can go in the oven (I used a Pyrex), cut a disc of dough and give it the shape of the casserole. Then another ritagliatene a diameter slightly greater that will serve as a cover. I am amused me with the cuts to weave even the knob of the lid! Bake for half an hour at 180 ° C in a convection oven. Carefully deformed from the casserole bowl with the help of aluminum, which have previously settled, but only when it will be very cool!

For octopus with peas:

I used to cook a pot in terracotta. Fry over high heat with a little oil a clove of garlic and onion thinly sliced, when it is lightly browned add the chopped tomato and squid (which before you clean, washed and cut) and then add the spices , a pinch of pepper and salt (I used the mix Ariosto for fish) and cook for about ten minutes, then lower the heat. Add wine and continue cooking for an hour, until the squid are very tender. If you use canned peas add them only after cooking, but if used fresh ones, add them after faded with the wine. If necessary during cooking, add a couple of glasses of water as the preparation dries.

And now you can serve your baby octopus in a cocotte original incoperchiata!

Bon appetit!

With this recipe I am pleased to participate in the Contest Millericette organized by Impastare.it :

very So I ask, why must also register for it (even if it only takes 2 minutes), but if this recipe also liked you can vote on it leaving your comments directly on their site HERE .
win the most commented ...
There time until March 18 at 10 .
Who will do it: THANK YOU!

course not deny that if you did I would be a great pleasure!

Otherwise anyway ... Thanks to all the same to be passed here!
: -*

Congratulation Engagement For Best Friend

CREPES STUFFED WITH LEEK AND SAUSAGE ... matter of games ...

I have always been tied to a game, a child with my friends both real and imaginary, the bells are drawn on the ground, freshly baked cakes of clay for princes and princesses, chat with the frog that he had decided to adopt our pond, ducks took to the fair with her grandmother, who followed me everywhere, like dolls.

The game brings the fantasy club that I think is vital, at least it is for me, not to stop, not annihilated. Are attracted to colored things, from what flies like a kite, I fill the room with color and my closet like a small bazaar. I play with my curly hair, mixed with warm and cool colors on a palette that take shape on a canvas, I open the windows and put the club in my soul, I open doors to get into new places, play with what is new, I have three years but I have eighty does not matter, close your eyes and play, open your arms to the imagination, ascoltatevi is the best thing you can do ...

So I landed on the playing zasusa and I stole a recipe for the wonderful marzia of coffeandmattarello, I followed the recipe by heart Why are you the place as she passed it to me, I put a few aggiustatina the proceedings. Look at that game a little greedy:

CREPES STUFFED WITH LEEK AND SAUSAGE

For crepes (they come out with these doses 8-10 )

100 g flour 2 eggs

150 ml of milk a pinch of salt

Beat eggs with salt in a bowl with a whisk. In another bowl, dilute the flour with milk always with a whisk to avoid lumps. Combine the two mixtures and mix well. Preheat a nonstick pan well, pour a small ladle of the compound, help with a wooden spoon to spread the liquid, you'll see that after one or two attempts to take his hand and we will not want to quit. Then with a flat spatula, remove a board and quickly turn it the other side. You can use it immediately filled with the filling. Or, once cold, are kept in the refrigerator, separated by a sheet of aluminum foil.

For the filling (always for 8-10 crepes)

7 leeks

350 g of sausage

2 tablespoons extra virgin olive oil salt

7 cuccchiai bechamel parmesan

some butter

Cut the white part of leeks into rings and remove the sausage from casing. Place in pot with little oil by frying for a couple of minutes on high heat and reduce the heat and cook for about 15-20 minutes, until the leeks are soft (leave open if there is too much water on the cooking bottom, so that it evaporates).

Meanwhile prepare the sauce (with your recipe if have it, otherwise I do: I put in a pan with two tablespoons of flour 35 g butter, softened about (or oil) and mix well. Add milk, stirring constantly with a whisk and cook until it thickens. Then after removing from heat add salt, pepper, grated nutmeg and two-three tablespoons of Parmesan cheese)

When the sausage and leek stuffing is ready, remove it from the heat and add 2 - 3 tablespoons of sauce to tie it all together. Stuff the crepes and arrange them on a pan covered with parchment paper. Use the rest of tablespoons of Parmesan cheese and béchamel sauce advanced outside the crepes (put a little ' also between both of them so that then it is easy to serve), to taste add some butter. Bake at 180 degrees the pan covered with aluminum foil and cooked for 20-25 minutes, run a couple of minutes under the grill to make the surface color and crisp.

buoooonisssima Now the recipe is, for the first time I tried to prepare the sauce and crepes I made no specific pot just to see how they are following the instructions of March. .. hours told me that I feel responsible March created a dependency on food from these crepes are fantastic that I can assure you from experience otherwise you can not understand what they are talking about goodness.

think I live on the ground floor and a bunch of old guys (who clearly knew in one way or another) was standing at the window I had opened slightly due to the oven and asked me what I was cooking all that .. that smell ... I finally had prepared a dish at a neighbor upstairs who despite the cold and frost was the most fearless and wait for the success of the recipe:)

With this recipe I participate in :

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Dolcetti for Carnival: chickpeas STUFFED Sulmona

My father lived in Sulmona for many years and has long told me of these which he was fond of sweets, that his mother made him in a time of celebration ... unfortunately no longer having to use his original recipe, I had to search online and then also by his memories, I did my own mix and here these STUFFED CHICK Sulmona, in the practice of ravioli stuffed with sweet chickpea and chocolate almonds. Lacking I used candied orange peel, which I think goes divinely with chocolate and indeed, perhaps there is even better!

Ingredients:
For the pastry:
500 g 00 flour 1 egg

½ cup oil
75 grams of sugar
¼ cup dry white wine

For the filling:
250 grams of boiled chick peas
75 grams of sugar
75 grams of dark chocolate chips

75 grams of ground almonds

2 tablespoons unsweetened cocoa

1 tablespoon honey

1 teaspoon instant coffee

1 teaspoon ground cinnamon
the grated rind of 1 orange
½ cup of liquor (I used my perfect love)
powdered sugar as needed to cover

Procedure:

Place in the flour, break the egg mixture and mix well, add sugar, oil and finally the white wine, working vigorously until the dough is nice and smooth and homogeneous. Then make a ball, wrap in foil and continue preparing the filling. For the filling I used a can of chickpeas already cooked (otherwise if you leave from the dried ones you soak them and proceed with normal cooking), I rinsed well and shakes, then I mixed them with sugar, honey, ground almonds, chocolate chips, the cocoa powder, instant coffee, cinnamon, and finally the grated rind of an orange. Mix well to obtain a homogeneous mixture, and finally if you like flavored with a dash of liqueur. I used my just perfect love, which sooner or later I'll have to decide to post the recipe, because it is good to use with the desserts!

Now proceed and take the dough prepared by spreading a very thin pastry. I do it with a rolling pin, because my grandmother and I can not duck the few times I tried I always had a fight! (So \u200b\u200bI give up, because long before I end with a rolling pin!)

Place a teaspoon of filling on the pastry cases (including one row at a time) and then fold the dough over and squeeze it well to let out the air and then sealed as a form of ravioli with wheel-cut pasta. The ravioli thus obtained should be fried in hot oil a few minutes on each side until they are just those facts, then drain and raddreddare first be coated with sugar, but I have them cooked in the oven for 20 minutes at 170 ° C in a convection oven. I'm obviously not been smooth, but more crisp ... but also less greasy!

As I have pointed out that the doses I have advanced a lot of dough (it certainly would have been enough half that dose, but it was the first time that I attempt with the recipe so I could not know it) I thought of us lies!

And here they are:

With this recipe you can find good initiative to participate as described in the pages of Martha in the kitchen :

I would also like to thank very much also the sweetest Chaillrun , which was so nice to think back to me with another prize that he wanted give me:

with my whole heart kitty!

In return around this award to all those readers of this blog from the most frequent in those quiet, casual, sporadic, in short to all of you: x, for whatever reason you've come here to , read this blog, and you give a "special taste" the existence of these pages!

I must also apologize to all of you blogger friends and not, for my absence from the network, but the post has been programmed, because I'll be on vacation all a week! :) I do not

remains to hug you all to thank you again for your love and wish you good week, and that it is special for all of you ... as much as mine! ;))

Blood Vessel Burst In Eye

Pumpkin gnocchi with bacon and agretti .... Polenta Pizza recipes friends

When all is gray like the sky that does not leave any signs of the sun, the only solution is to rejoice a little fiddling between colors. Thus, bell-hopping among the puddles, I stopped at the Chinese shop just around the corner and I bought a colorful swirl color in three layers, to put in the tiny porch of the big city. Now every time I go out for drying clothes, I smile seeing my hectic swirl of color to fill these gray days. Sometimes just a red cloth to make you smile, with a nice cow that makes you a wink, sometimes a dish that you do not expect, such as pumpkin gnocchi with bacon and cooked masterfully agretti from your historical friend Ross. After a day like looking at the sky, you see the sun almost ready to spring up around the corner ...

PUMPKIN GNOCCHI WITH BACON AND Agretti

Ingredients: 250 gr

. pumpkin gnocchi,

1 bunch agretti clean,

4 slices of bacon, onion

,

a bit of chili

extra virgin olive oil salt

The recipe is super fast and is very good. Then after having washed the agretti the chopped and put them to drain some excess water. In a pan fry the onion and you put the agretti. After about ten minutes add in the bacon into small pieces. Meanwhile boil water and pour the gnocchi must not stay there very little more than 5 minutes, drain them and stir them in a pan with the sauce.

Now you just need to enjoy the taste of sweet and tasty with bacon agretti and pumpkin gnocchi and enjoy the wonderful company of your favorite friends:)

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tricolor shares .... ...

Yesterday I

ground road, like a plow. The sea hence me dream, do not even get her perfume or some slow gurgling of waves between the grooves of the rocks. Here and there you see some of the city seagull flying and screaming between a traffic light turns to another. But when T. teaches me to fish always tells me that the sea is on the inside, who was born here, she takes it where it goes, as their language and thought. It's raining since I got, the sky is painted the same color every morning, looks sad and thoughtful and when you think you managed to pull his morale up a little, it starts to rain and the large touch you find the umbrella of race if no ends that the sea can not see but I have to swim to get home. I went to the Library of Southern studies to rummage through the various documents for work on Unity of Italy in fact, I crossed half the city stumble over the wet cobblestones and giant puddles. When you enter a library, there is something spiritual in my opinion, another door on the sharing of knowledge, put into circulation on the small islands to know that they stop being abstractions and become substance.

nell'emeroteca So peep and I'm looking through old records, to enjoy a book published in '78 and face-up friendly, sheets as thin as parchment paper, and I follow the letters, the concepts written by someone else before me, I follow the threads and they take up with other books and more, so begins to take shape a thought, attraversola discovery, sharing and participation ..

POLENTA PIZZA TRICOLORE

Ingredients:

250 gr. polenta

3 round tomatoes

1 buffalo mozzarella

4 mushrooms 1

c.no of pesto alla Genovese

1 bunch fresh arugula

(chopped herbs)

salt, extra virgin olive

'olive

garlic and pepper

The process is fast fast then: Prepare the polenta base as usual, I've got I added the salt water flavored with chopped herbs in the country. A roll it out once cooked already on greased baking pan and allow to cool.

I made a mixture of oil, garlic and pepper, dip type and left to rest for a while the sliced \u200b\u200bmushrooms.

on polenta sometimes cold can spread the layer of pesto alla Genovese, and begin to arrange in concentric circles from the center of the red tomato slices, then the mushrooms. Bake for about ten minutes, then chased the pan again and add the last flakes of mozzarella and rocket.

that I could serve with a drizzle of delicious and fruity extra virgin olive oil from Salento:)

kisses

With this recipe I participate in the great contest on Unity of Italy Antonella

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Chocolate Cake by Silvia P. .... sweet awakenings ...

I started forking two changes fast in the small gym bag, hat pulled down until, to cover the bitter cold and icy gusts that raged at six in the morning. I left in a hurry to pass a historic w from my friend, companion and not only hardships universitaire, trusted confidant and special friend R transplanted in the city of lilies. I looked at the tracks slip away, thrown back with my thoughts, associated with uncertainties and questions about my life, the color of my future. I have about six hours by train behind me six hours to the big city and then set off fast and still feel large trees behind me barking. And 'Sunday morning, on Saturday behind us left us two eyes and a great desire to read yet toying in bed, warm, with the covers over your chin. A thin ray of sun makes its way boldly through the window behind me, it stretches and stretches, timidly stroking his cheek still numb from sleep. The classic after a day walking along streets and amaze new and enchanted palaces, that seduces you after an evening of cocktails accompanied by the lovely solfeggios Puppini Sister's vague and night tours of talk and stories. With huge effort I try to open my eyes, stubborn but I do not respond. The room of the small R skirts and colorful cuisine. I hear light footsteps and safe movements tinker with wooden spoons and bowls. Feel scents of lemon and sweet treats a few meters from my bed. Groping for the covers on my phone that I dive, I remember using it and not put the best from me, I find it, marks the ten-thirty, late morning. Notes of chocolate sneak into the room and I tickle the nose, smells of vanilla secret, kept in the notebook of valuable Silvia P. R. roommate wakes and sweet desserts like this chocolate cake that looks like a view, cherished by a sweet layer of icing sugar and whispered recipes ..

Chocolate Cake by Silvia P.

INGREDIENTS:

150 grams of butter;

125 gr. powdered sugar, 4 eggs

;

200g of dark chocolate;

1 c.no potato starch

Butter the cake pan and sprinkle with breadcrumbs and place in refrigerator. Melt the butter and dark chocolate. Fit egg yolks with sugar icing and plan to add the melted chocolate, the spoonful of starch and the whites beaten stiff.

Then pour it all and bake in moderate oven 180 ° or 200 °, depending on the oven for 25 to 30 minutes. The cake must not cook a lot for not losing its characteristic softness! Now we have to sprinkle with powdered sugar and let it cool and then remove from pan and serve between the eyes in anxious expectation of the guests! And I assure you that we are due to hold not dive above:)

plodding led by my nose as a brilliant sleuth I followed those concentrated notes of chocolate and sugar icing and I see there is still steaming fresh from the oven to the glare of light, I wake up in the contemplation of this wonderful dessert. So fascinated, I ask Silvia to let me peek into her notebook of recipes for this wonderful post on my blog

Mai breakfast was so sweet ..

Florentine kisses to all;)

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Of fusilli decent ... but no, not smoking!

INFORM TO CREATE AWARENESS.

This is the motto of an initiative which adhere with great pleasure, my friends know who cares what kind of issues.
objectives: information, awareness and prevention also 's endometriosis, a painful disease female still little known, yet unfortunately for us women, widespread (strikes a every year 3 million women in Italy).
To prevent pain and relieve inflammation in cases of endometriosis, nutrition plays an important role, there are foods to avoid and others to be favored from here with the idea of \u200b\u200bpromoting the active participation of us food-bloggers, a collection of recipes, which all women with endometriosis can use for their diet.

Many other valuable information you can read directly on the blog that has promoted this initiative here in collaboration with ; ILLA for people and Ape Onlus :

And now here's my recipe, really easy to perform, but very tasty and healthy , which I invented on the spot, a day that I was corsissima, but in the end we really liked as much combination of flavors and will certainly repeat it.

Ingredients: Fusilli

full

Broccoli

10 cherry tomatoes 7-8 anchovies

a handful of pine nuts 1 handful

raisins already Ammolite

1 clove garlic

extra.vergine olive oil

salt pepper (if desired)

Procedure:

First, clean and boil the broccoli (I scalded them for 7 minutes in water slightly salt). Fry a clove of garlic in a pan with a little extra virgin olive oil, and a dozen cherry tomatoes (which have previously dipped in boiling water 2 minutes, then where cu Ocera pasta to deprive them of the skin, so they stripped in a moment!) then add 7-8 anchovies and let them unravel. Quick Review broccoli in the pan and also remove from heat. Add black olives, pine nuts and a handful of raisins. Season with salt and if you like put a pinch of red pepper (I think it is great!)
Drain the fusilli and season! Bon appetit!

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Liquor bay and Old Lace ....

A really nice film, old old but timeless reads: Arsenic and Old Lace.

Now the title is not because I thought that the laurel poisoning, anything, in fact I recommend it because it is very good .. I rather came to mind because of the lace.

When I pissed or upset about something, something important to say, poking, poking and put in order, in my room in my thoughts. Well you now might seem strange for me that is a chronic disorder, that if there is no casino does not seem to be happy, that if by chance come to my room the thieves must first put in order to understand how to move. But really bad when I thought that as a blending mill stuck in my head, I begin to give me to breathe and act, here and now. Probably because I need to start somewhere, find a corner that marks the beginning of my, look between objects and dust tracks of my thoughts and answers. It seems to have entered adulthood that weigh more mastery behaviors first in colors more neutral not to be problematic. So I rummaged taken by the vortex in the large trunk in Grandma's attic, looking for traces of ancient ways and hasty words under the flicker dell'unicinetto between stationary and mobile the gnarled fingers. Dust the sun shines, like fragments of nacre thin Calvin was not wrong if to say that what is for some other powder is life. The iron lock gives way and there is a smell of cotton preserved ancient designs and whispered, glances that "stole" the teachings, faster and smarter of the word, wide skirts and white aprons scented talc. Starting with a shirt and walk to the radiating edges, creating laced hills where he was a messy pile of yarn, change point of view, jumping into the irrational that it can sometimes be more rational use of its opposite, to search through the threads of wire cleverly mixed a trace of you and feel the thickness beneath your fingertips, have the courage to follow it, feel under your nostrils the scent that leaves the starch in its wake, smile at the old cat from the nearby stack and those wonders, including sheets, blankets, mats and centers, each color for a thought: pink , blue, white, beige, and detonated them all together in the low ceiling glass, overlooking the sky of early morning and realize that they are the same colors of dawn, all at once.

LIQUOR OF LAUREL

INGREDIENTS:

25 bay leaves biological

1 liter of alcohol

1 liter of water

500 gr. sugar

They get an infusion in alcohol for at least 10-15 days in the dark.

past which is filtered and mixed with the syrup by bringing in boiling water and sugar.

The filter I use is like cotton gauze. If the bottle is made of glass clear is best because if they can admire the beautiful color, it seems distillate chlorophyll! But do not let her see the sun because otherwise you will find that the beautiful bright green color, gives way to a brownish and less exciting, although the flavor will be better anyway.

It 's a good digestive and the smell of bay will wrap, eaten with a piece of chocolate or pasticciotto of bitter coffee, delicious break to chase away the bad thoughts , then the rest will do your best friends who, fortunately, the time passes but they are always there!

Acrostic Poem For Funny

leg of lamb with roasted potatoes with orange gremolada

Certainly the lamb is a meat that does not please everyone, perhaps for its rich flavor and a bit special, someone who refuses to eat for the " tenderness generated from thinking they can do the bad end of the poor and innocent little lambs, a symbol par excellence of meekness ...

But who reads me constantly, he already knows our family well I have to satisfy two carnivores, and then convinced a few times a lamb escapes and the cooking!

Given the very decided taste of this meat, I decided to "soften" a bit by using the orange (juice and rind), making a sort of "gremolada" my way and I must say we were very pleased Result! To repeat my opinion! We really liked ... try it!

Ingredients:

A leg of lamb

1 carrot 1 small onion

1 stalk celery

1 orange 1 / 2 clove garlic

1 / 2 cup dry white wine
1 sprig of rosemary, parsley

oil, salt and pepper to taste

Procedure:

Having washed the leg of lamb, I have anointed with a dribble of extra virgin olive oil a baking sheet, on which I then laid a sprig of rosemary and roast leg of lamb already recorded. I have prepared a fine chop celery, carrot, onion, parsley and half a clove of garlic and I sprinkled the leg, then the grated rind of an orange juice and keep aside. I adjusted the salt (and pepper if you like) I added diced potatoes, another round of oil and finally I let it cook in the oven covered (with aluminum foil) at 180 ° C for about 45 minutes , turning halfway through cooking and bathing with half a glass of wine dry white wine and orange juice.

With this recipe, given the dominant presence of the orange, I would like to participate in the contest organized by Ramona which you can read here :

and also in the contest organized by Cynthia this here: