Friday, November 6, 2009
Sunday, September 27, 2009
Gallbladder Stones More Condition_symptoms
Saturday, October 17, 2009 - THE DICTIONARY OF HONEY NOMAD @ CIVITAVECCHIA
Who's the Beekeeper? And why, sometimes, you can define Nomad? Do you know which is the foraging? And there is never floated the idea that there is a branch of study called melissopalynological?
How to taste, honey? And that has to do Zorro?
Answers to these and other questions can them next Saturday, October 17, 2009, when 18.00 at the Panama Café (New Middle Way, within the service area Erg, Civitavecchia) will be held - as part of the review enogastroletteraria "Food & Book " - the presentation of DICTIONARY OF HONEY NOMADS (Publisher Corraini) in the presence of one of the authors and Maître à penser mielificazione of Italian, Andrea Paternoster .
Following the conversation, which oscillate between anecdotes, technical advice and suggestions of poetic taste and literary connected with the world enclosed in a A (p) and Z, you will practical application tell-9 9-tasting types of honey THUN and sipping a craft brewer of Erika THE BALADIN , accompanied by some finger food the Panama Café .
For Slow Food members the entry cost is 15 €.
For non-members-at least not-yet-, 20 €.
RESERVATION REQUIRED NO LATER THAN WEDNESDAY ' October 14.
How to book:
- call or send an SMS to 3339271610 (FABRIZIO)
- DIAL 0766 503 012 (PANAMA CAFE ')
- SENDING AN EMAIL TO slowfoodcivitavecchia@yahoo.it
Monday, September 21, 2009
Cover Letter Physical Therapist
impossible to
What then in some cases maybe not wins.
And then, between the organization hiphoppici-et-Panamanian tour happenings and disquisitori and words already paid or payable in that everything is so damn Gnu , time is not material mica.
And even if there were, do not you make a detour to Buonconvento? You will not grant them Sabina in two days? Do not you go to the movies? Did not you read a book?
[There is no photos on this page is not of that watchful eye - and with a particular obsession for detail - by Maximiliano Chimuris . For a broader overview of some Panamanian hiphoppiche et delicatessen you go without any hesitation here ; gl'exploit for the night owls here your hand, here. Clearly, not refrain affacebookkati]. 
Schools of thought, unquestionably, are two.
Some claim that blogging is a serious thing . Open a blog et'impegni to update it. Foodblog and there is a cure that t'avventi on freshly prepared food, if you have not first photographed.
does not hold up during a trip that does not grasp the nuances of food-addicted.
Some claim that blogging is a serious thing . Open a blog et'impegni to update it. Foodblog and there is a cure that t'avventi on freshly prepared food, if you have not first photographed.
does not hold up during a trip that does not grasp the nuances of food-addicted.
And then some say that blogging is a hobby , and then a post you do only when you really want, and sometimes if you have the desire mica, there -op, no post.
Adopting the philosophy of the first line with the mood of the second it's not easy.
When, for late summer but before it was found in August we had to decide the fate of the studio, me and Clare, had we made a solemn promise.
In September, when maybe (but maybe not) the work would be lowered a bit 'at the Panama Café , she would come back to post some recipe.
In September, when maybe (but also maybe not), White Nights and literary presentations Prospektiva had remained behind and drafts of the novel - which should come out, even out in December and will be titled Katacrash - I had delivered, I'd be back to paint some suggestion brassigastronomica.
What then in some cases maybe not wins.
And then, between the organization hiphoppici-et-Panamanian tour happenings and disquisitori and words already paid or payable in that everything is so damn Gnu , time is not material mica.
And even if there were, do not you make a detour to Buonconvento? You will not grant them Sabina in two days? Do not you go to the movies? Did not you read a book?
Therefore, in our beloved alcove we're always very, very little, very little.
And what's more, there is a seditious tendency to irregularity in the air.
So the studio - although not close, mind you - will be a tantinello less frequent.
not only because of the impossibility of .
You always give it your doorphone.
Maybe some little surprise among his spare time, you can find as well.
Cheers.
[There is no photos on this page is not of that watchful eye - and with a particular obsession for detail - by Maximiliano Chimuris . For a broader overview of some Panamanian hiphoppiche et delicatessen you go without any hesitation here ; gl'exploit for the night owls here your hand, here. Clearly, not refrain affacebookkati].
Thursday, September 3, 2009
Colon Polyps More Condition_symptoms
of the progress, the return, and living in delay
What then sometimes it happens, it happens every time and it is wonderfully disturbing, on leave the house without giving four turns to latch on to say "Ten minutes and I'm back, and instead maybe you will pull back from the back, two minutes and be out of there, sings like Jovanotti, and escape.
to run back home to throw two things in a suitcase, you do, then we start? , and some who escaped. Three-day-three to Senigallia, tried everything that you have not tried to repeat and even cert'esperienze that are manna for the synapses and the taste buds. Maybe back then, and throw an eye to the studio and say sure that all outstanding leave it, with those fluxes and those tomatoes baked eggplant, away, run away, saying nothing , and I promise to excuse yourself, starting with you itself. But does this caldo, il mare è così invitante, ed il lavoro così asfissiante e copioso, che allora in quei ritagli di tempo di smanettare su blogspot ti va mica, e vai a tuffarti. Oppure t'incastri su un traghetto, li vogliamo passare un paio di giorni in Sardegna , e certo che li vogliamo passare.
Che poi, certe volte, ti senti in colpa, ed allora pensi che sarebbe forse il caso di…, dovremmo certamente. .., ma il cervello macina quei pensieri che sei in traghetto, e poi nuovamente sulla terraferma ci sono le parole dei libri che t’ingabbiano, le foto che ti risucchiano, il semplice passeggiare sui chicchi d’anguria che son meravigliose occupazioni e ci pensi mica, a scrivere something on the blog. You think. But
take pictures, and still photos, sample and write down, raise it notes and try to remember, with mood of those who think that play will be just as exciting to dig into memory to find that flavor, that nuanza, that reflection, that glitter that existed when you were there , and it will be nice to tell you about because it is not imperative dellì'immediatezza deflowered.
So we spent a whole in August to collect fragments heal in a patchwork of September, with the understanding that, from here onwards, we will live in delay, staggered a month. While the grape and the fig tree will begin to hang cercheremo di ricordarci della salsedine che t’incrosta i capelli da Battino a Porto Pozzo, e poi ancora birre stappate e sorseggiate, con calma, senza l’obbligo morale di scapicollarsi a spiattellarle, tutte, d’amblé, le emozioni.
Che poi, certe volte, è figo vivere in delay.
Si rispolverino le stanze del Monolocale, mesdames et messieurs .
E perdonateci il citofono scolorito. Nel frattempo, noialtri s’era a far di queste colazioni…
What then sometimes it happens, it happens every time and it is wonderfully disturbing, on leave the house without giving four turns to latch on to say "Ten minutes and I'm back, and instead maybe you will pull back from the back, two minutes and be out of there, sings like Jovanotti, and escape.
to run back home to throw two things in a suitcase, you do, then we start? , and some who escaped. Three-day-three to Senigallia, tried everything that you have not tried to repeat and even cert'esperienze that are manna for the synapses and the taste buds. Maybe back then, and throw an eye to the studio and say sure that all outstanding leave it, with those fluxes and those tomatoes baked eggplant, away, run away, saying nothing , and I promise to excuse yourself, starting with you itself. But does this caldo, il mare è così invitante, ed il lavoro così asfissiante e copioso, che allora in quei ritagli di tempo di smanettare su blogspot ti va mica, e vai a tuffarti. Oppure t'incastri su un traghetto, li vogliamo passare un paio di giorni in Sardegna , e certo che li vogliamo passare.
Che poi, certe volte, ti senti in colpa, ed allora pensi che sarebbe forse il caso di…, dovremmo certamente. .., ma il cervello macina quei pensieri che sei in traghetto, e poi nuovamente sulla terraferma ci sono le parole dei libri che t’ingabbiano, le foto che ti risucchiano, il semplice passeggiare sui chicchi d’anguria che son meravigliose occupazioni e ci pensi mica, a scrivere something on the blog. You think. But
take pictures, and still photos, sample and write down, raise it notes and try to remember, with mood of those who think that play will be just as exciting to dig into memory to find that flavor, that nuanza, that reflection, that glitter that existed when you were there , and it will be nice to tell you about because it is not imperative dellì'immediatezza deflowered.
So we spent a whole in August to collect fragments heal in a patchwork of September, with the understanding that, from here onwards, we will live in delay, staggered a month. While the grape and the fig tree will begin to hang cercheremo di ricordarci della salsedine che t’incrosta i capelli da Battino a Porto Pozzo, e poi ancora birre stappate e sorseggiate, con calma, senza l’obbligo morale di scapicollarsi a spiattellarle, tutte, d’amblé, le emozioni.
Che poi, certe volte, è figo vivere in delay.
Si rispolverino le stanze del Monolocale, mesdames et messieurs .
E perdonateci il citofono scolorito. Nel frattempo, noialtri s’era a far di queste colazioni…
Friday, July 31, 2009
Tonsillitiscondition_symptoms Baby
Spaghetti with eggplant "flux", capers, tomatoes and basil baked with chickpea puree
Questo piatto di spaghetti preparato sciuè sciuè era una vera squisitezza. Saporito e piccante al punto giusto...vi consiglio di provarlo per un pranzetto estivo accompagnato da un buon bicchiere di vino bianco.
Le melanzane dopo essere state tagliate a tocchetti e spurgate con il sale grosso sono state fritte in abbondante olio. Scolate e messe da parte.
I pachino divisi in quattro conditi con sale, olio, pepe ed erbette varie (timo, origano, peperoncino, ed un pizzico di zucchero) ed infornati a 220° per una ventina di minuti.
Preparare un piccolo soffritto con uno spicchio d'aglio, aggiungere i capperi, ed il basilico poi le melanzane ed i pachino. Scolare la pasta al dente e mantecare con abbondante acqua di cottura in modo da formare le golosa cremina.
Decorate picere peel eggplant, tomatoes and fried basil.
Monday, July 20, 2009
Facebook U N B L O C K E R
turbot fillet in sweet and sour eggplant and
Last week I brought a turbot Really beautiful ... a beast!
fillet After I enjoyed the work I started in the kitchen and out came this beautiful dish which was much appreciated!
For the mashed chickpeas :
Puree of chick peas previously boiled dilute the puree with a little vegetable broth (or hot water) and a few tablespoons of extra virgin olive oil Pass through a sieve.
The roar :
Lightly flour the fillets being careful to remove all excess flour before putting them in cooking. In a pan put a little oil and add the fillets. Cook a few minutes per side over medium heat. You must create the right crust around the fish. Add salt.
eggplants in sour :
Fry eggplant cubes made in plenty of oil. Drain on paper towels and season them with sweet and sour sauce prepared by reducing the fire 3 parts vinegar with sugar, a sprig of fresh thyme, a small piece of garlic and a hint of chili. Cook a few hours. A pleasure to add some toasted pine nuts.
mount the dish and decorate with parsley oil.
Sunday, July 12, 2009
Elbow Pain More Condition_symptoms
¿Quién es Fernando?
In recent days, while Chiara happily mix the vegetables in the backstage of Panama, under the gazebo were running the whirling briefings for the preparation of the Aperitivo Author ProspektivInterstìzzico last Friday. Thus, in diretùr Giannasi all'utopsico Falcons have come and gone and the President Emho aka Hell-o aka the dark side of Ercolani Bros e la mardelaplatense coppia Maxi+Cintia.
Ecco, proprio ai due artisti argentini sono riconoscente per un paio di cose. In primis, per aver scoperto che come cebador, nonostante mi piccassi di saper tutto ciò che c'è da sapere sul mate , non sono proprio un granché. Ma soprattutto per avermi fatto conoscere Fernando .
In recent days, while Chiara happily mix the vegetables in the backstage of Panama, under the gazebo were running the whirling briefings for the preparation of the Aperitivo Author ProspektivInterstìzzico last Friday. Thus, in diretùr Giannasi all'utopsico Falcons have come and gone and the President Emho aka Hell-o aka the dark side of Ercolani Bros e la mardelaplatense coppia Maxi+Cintia.
Ecco, proprio ai due artisti argentini sono riconoscente per un paio di cose. In primis, per aver scoperto che come cebador, nonostante mi piccassi di saper tutto ciò che c'è da sapere sul mate , non sono proprio un granché. Ma soprattutto per avermi fatto conoscere Fernando .
¿ Quién es Fernando ?
Fernando è il còctel argentino per eccellenza, partorito dall'incontro tra il Fernet (meglio se Branca) e la Cola (dicono, meglio se Coca). How he got the coke in the metropolis Buenos Aires is very easy to imagine. Less obvious is rather the story of Fernet. The fact is that
gl'argentini are among the first in the world when it comes to be charmed by the "intoxicating tale" dall'erborista Bernardino Branca created in 1845 by mixing aloe, myrrh, chamomile, cardamom, absinthe, quinine, and some more so on and so forth, not to mention saffron (a propos , raise your hand if you knew that the pistil is the world's favorite produce pure MDMA).
More than one million cartons of bottles annually from Salta Ushuaia copulate with bubbles terraqueous more global sphere in a blaze di Fernandos. C'è chi gli dedica canzoni da hit parade, tipo Vilma Palma che con " Fernet con Coca " è entrata in migliaia di giradischi canticchiando "Sono mezza pazza ma non voglio finire in una cella senza il mio Fernet con Coca" ( guardatevi qua il video su youtube : tra l'altro, trattasi di versione altamente rock'n'rolla, e guai a non vederci echi del Blasco quando canta Bollicine).
Il Fernando, in Argentina, è una locura colectìva . E maledetto sia chi si discosta, nella preparazione della polibibita, dal Fernet Branca, brandello residuale d'italianità capovolta, "il dono dell'Italia al mondo", liquore da odi et amo (per la series, Hemingway hated him, Sean Penn said to be "the best drug I've ever felt") with her mouthwash flavor of licorice, some have called a cross between Robitussin (a cough syrup) and Pennzoil (oil engines) and someone else "stuff that the first time you taste it, to let you know the feeling, it's like if you got a punch on the nose while you're chewing a piece of candy for coughs."
What does it matter, someone trying to sell ready-made ( jingle), but want to make?, It is quite another, and the feeling of disgust is the same that will cause some pre Bellini .
Fernando , il vero, l'unico inimitabile febbrifugo vermifugo tonico anticolerico riscaldante tiramisù in versione estiva, di cognome fa Fernet-Branca .
Anche se nel prossimo incontro con Cintia e Maxi penso di presentargli Fernotto , l'alter-ego italico e anzi tutto Tùscico, nel quale - magari - le bollicine della cola potranno esser sostituite dalle più local frizzantezze del Chinotto Neri.
[pensate anche voi possa esser raquetebueno se Maxi o Cintia o entrambi ce la disegnassero, la loro visione del Fernando?]
Wednesday, July 1, 2009
South Parl Stream Free
mousse mille-feuille with mango, peach and passion fruit peaches
A sweet but very little time to prepare in excellent stage presence and an incredible aroma and flavor vermente ... SUMMER!
For the foam 400ml fresh cream 150ml joined mango pulp and sugar cane 50ml liquid . A question-and siphon mixer with a charge .... fridge.
Pasta phyllo brushed with butter and sugar and put in oven to brown.
Peaches fresh peaches cut thin with the help of the mandolin.
Mount and yarrow decorated with a passion fruit reduction prepared by simply wiping it with a bit of sugar in a saucepan over medium heat and then filtered by the seeds.
For a touch of green leaves of sage advice a strifinata and polished with oil.
I felt like tasting it? Simple ... go to Panama Cafe!
A sweet but very little time to prepare in excellent stage presence and an incredible aroma and flavor vermente ... SUMMER! For the foam 400ml fresh cream 150ml joined mango pulp and sugar cane 50ml liquid . A question-and siphon mixer with a charge .... fridge.
Pasta phyllo brushed with butter and sugar and put in oven to brown.
Peaches fresh peaches cut thin with the help of the mandolin.
Mount and yarrow decorated with a passion fruit reduction prepared by simply wiping it with a bit of sugar in a saucepan over medium heat and then filtered by the seeds.
For a touch of green leaves of sage advice a strifinata and polished with oil.
I felt like tasting it? Simple ... go to Panama Cafe!
Friday, June 26, 2009
Where Can I Buy Kurl Mi Hair Brush In U.k.
grilled squid with parsley potatoes (in the manner of Tenerife)
Last December I had the fortune to attend a monograph held by renowned chef Mauro Uliassi. In addition to food tasted incredible, given exceptional raw materials, felt and heard amazing perfume curious anecdotes and tips that I tried to write down hastily on the pantry (now signed;)) I learned how to prepare the potatoes! Yes ... to cook the potatoes "a way Tenerife "that is water saturated with salt. In this way the potatoes will remain as it is firm and tasty cooking in this manner does not disperse in water is the minerals contained in it.
How to prepare? Nothing could be easier: For one liter of water, put 200g of salt and let cook potatoes with the skin. When ready, peel and will be ready for use. Excellent as a base for dumplings or dough, perfect for salads and stuffings.
I dress with olive oil and parsley and served alongside a fresh squid spent on the grid. 
Last December I had the fortune to attend a monograph held by renowned chef Mauro Uliassi. In addition to food tasted incredible, given exceptional raw materials, felt and heard amazing perfume curious anecdotes and tips that I tried to write down hastily on the pantry (now signed;)) I learned how to prepare the potatoes! Yes ... to cook the potatoes "a way Tenerife "that is water saturated with salt. In this way the potatoes will remain as it is firm and tasty cooking in this manner does not disperse in water is the minerals contained in it.
How to prepare? Nothing could be easier: For one liter of water, put 200g of salt and let cook potatoes with the skin. When ready, peel and will be ready for use. Excellent as a base for dumplings or dough, perfect for salads and stuffings. I dress with olive oil and parsley and served alongside a fresh squid spent on the grid.
Tuesday, June 23, 2009
Wording For Congratulation
Warm salad of octopus and vegetables
I am back! Sorry for the long
absence but in the kitchen "Panama", the failure of the PC camera, and here the situation was really complicated!
In the coming days I will certainly offer a lot of new recipes and colorful. For now, a salad served warm (as here, believe it's cold!) Octopus (strictly rock) agretti, chickpeas and potatoes.
preparation was easy ...
Cook the octopus in the boiling water over medium carrot, celery, a few grains of pepper, a stalk of parsley and whole potatoes (I recommend the peel with well-washed). When inserting a fork to root of the octopus Ranfa risulterà morbido spegnete e raffreddate. Pelate le patate. Bollire i ceci precedentemente ammollati. Sbollentate gli agretti in acqua bollente salata (volendo anche nella stessa acqua del polpo). Riducete il tutto a pezzetti. Quando gli ingredienti sono ancora tiepidi condite con una emulsione di sale, olio, limone ed un trito di prezzemolo e basilico.
A domani!
Tuesday, June 16, 2009
What Is Your Cervical Mucus Period Your Period
Towers omelette
eggs, zucchini, milk, Parmesan cheese, tasty cheese (Auricchio, asiago cheese, Emmentaler, etc.. To taste), toothpicks
eggs, zucchini, milk, Parmesan cheese, tasty cheese (Auricchio, asiago cheese, Emmentaler, etc.. To taste), toothpicks
Beat eggs with salt, pepper, grated Parmesan and bits of zucchini and milk (a little)
Bake the omelet in a pan or oven
Couples with the stencil is round the cheese omelet chosen
support a Grim above the alternate and bury it with a toothpick
Morning Sickness More Condition_symptoms
Tuscan soup of rubella
1 bag of rubella (or similar), 400 grams beans, 1 leek, 2 stalks celery, garlic, thyme and / or bay leaf, pepper, tomato paste, grated pecorino or Parmesan cheese., Homemade bread
1 bag of rubella (or similar), 400 grams beans, 1 leek, 2 stalks celery, garlic, thyme and / or bay leaf, pepper, tomato paste, grated pecorino or Parmesan cheese., Homemade bread
Braise the leek, celery and garlic
Combine browning, flavorings, chili, beans and let go a few minutes
Add the broth (not too) and the tomato paste
Toast bread and arrange the slices on the bottom of the pot or pan
Sprinkle with grated cheese
Pour the soup is not too soupy) and sprinkle with remaining grated cheese
Go to the grill for about 5 minutes
Monday, June 15, 2009
Arturo Cervantes Shaman
Pumpkin flan leek quiches
Pumpkin, ricotta, grated Parmesan cheese, eggs, nutmeg, cinnamon, salt, pepper
Pumpkin, ricotta, grated Parmesan cheese, eggs, nutmeg, cinnamon, salt, pepper Taleggio cheese, milk, bacon
Boil the pumpkin
When it is ready smash. Add the ricotta, egg, Parmesan, nutmeg, cinnamon, salt, pepper and mix
Fill the molds and bake at 180 degrees for 40 or 50 minutes
Brown the bacon until it is crispy
Melt the taleggio with a little 'milk
Spread the Taleggio cheese fondue, place the pudding and finish with 2 slices bacon
Patch Port Royale 2 # V1.1
P: Ground beef or pork, egg, breadcrumbs, chopped parsley, parmesan or pecorino , salt, pepper, nutmeg
S: Onion, pelati o conserva, aglio, basilico e origano
Impastare gli ingredienti delle polpette e formare le polpettine tonde
Imbiondire la cipolla, l'aglio
Aggiungere il pomodoro e dopo 5 minuti le polpette e l'origano. Salare pepare e far cuocere per circa 20 minuti. Aggiungere acqua se il sugo si asciuga troppo
Mental Disorders More Condition_symptoms
MINI-BALLS AND BACON SAUCE
puff pastry, leeks, bacon, eggs, cream, salt, pepper
Cut into slices and simmer until the leeks are tender
Fry the diced bacon and add them to the leeks
Cook together for a few minutes
Line stencils with pastry
Fill with the bacon leeks
Beat the cream with the eggs, salt, pepper
Pour on quiches
Close the fins of the pastry
Bake at 180 degrees for 40-50 minutes
Simple Sailboat Diagram
salmon and spinach pie
Cook spinach, drain and saute quickly in a pan with onion and butter
Boil the salmon with oil and onion, sprinkle with a little 'wine and lemon
Beat eggs, add salt and add the cream (if you prefer, you can replace it with the sauce)
Roll out the dough, place the spinach, half the eggs and cream mixture, salmon barbed and chopped, spinach and the remaining egg and cream mixture
Cut into rectangles and place the puff pastry to cover the ingredients curled
Bake in preheated oven at 200 degrees for about 1 ora
Servire tiepida 
2 conf. di pasta sfoglia, 2 uova, 1 conf. of cream, 300 g salmon, 300 grams spinach, onions or shallots, lemon
Cook spinach, drain and saute quickly in a pan with onion and butter
Boil the salmon with oil and onion, sprinkle with a little 'wine and lemon
Beat eggs, add salt and add the cream (if you prefer, you can replace it with the sauce)
Roll out the dough, place the spinach, half the eggs and cream mixture, salmon barbed and chopped, spinach and the remaining egg and cream mixture
Cut into rectangles and place the puff pastry to cover the ingredients curled
Bake in preheated oven at 200 degrees for about 1 ora
Servire tiepida
Wednesday, June 10, 2009
Heel Spurs More Condition_symptoms
Love in a grain of rice
[ Ovvero, in nomine Chiara, Madre, Insalata di Riso. Amen .]
a
L'insalata di riso di mia mamma, il classicissimo dell'estate, non è mai stata much, by his own admission.
My mother as a cook, has never been much, by his own admission.
(Here ends the insults against my mother's culinary aptitude, since she discovered the web, from Facebook on down, wanders dangerously for the lines that I write).
to
Should we make a comparison (Uh! ever! Atavistic is a trap!) Between the rice salad of Clare and that of my mother, fixing it at the grains, the result would be one of the photo. My mother is the left, ça va sans dire .
to
Però.
Però è sorprendente testare come le tendenze siano fatte per essere invertite.
Ed oggi mi ritrovo col bento, al lavoro, carico d'insalata di riso preparata da mia madre.
Cosa è successo?
E' successo che la nuora ha convertito la suocera (uh! mai! ci stai cadendo anche tu!).
a
Via il Condiriso prét-à-porter .
Dentro verdure fresche di stagione, ed anche un tributo al Gargano con l'introduzione estemporanea di lampascioni e pomodori secchi.
"Ho rubato la ricetta a Chiara", ammicca vergognosa la plagiante genitrice.
Cosa non si fa per amor filii...
a
Dimostrazione lampante di come il riso, contro ogni diceria popolare, abbondi nella pentola dei lungimiranti, oltre che sulla bocca degli stolti.
a
[rispolverate il vostro inglese ed andate su http://www.freerice.com/ . Ad ogni synonym indovinato, 10 chicchi di riso verranno donati allo UN World Food Program]
Thursday, June 4, 2009
Irregular Bleeding More Condition_symptoms
Pinocchio and memory for liquid
[ancora un po' di pazienza per il grande ritorno delle ricette di Chiara. Giuro. Nel frattampo, per ingannare l'attesa, un contributo "Non-monolocalesco. It happens that the intercom sounds Andrea Giannasi, journalist, historian, editor of Prospect and - I like to think so - slow gourmand since he took to publish people who have to do with goldfish and elusive weltanschauung . Which, brilliantly, doth gastrofanatici divertissement. Type the following, including Pinocchio, memory and liquid madelaines Garfagnana]
to
" entering the tavern, all three were placed at the table, but none of them had appetite.
the poor cat, feeling seriously unwell in the stomach, could not eat anything but thirty-five mullet with tomato sauce and four portions of tripe alla parmigiana: and why the tripe did not seem seasoned enough, you remade three times to ask for butter and grated cheese! The Fox would gladly
they invented something too, but since the doctor had ordered a great diet, so he had to be content with a simple sweet and sour rabbit with a faint outline of fattened pullets and cockerels of the first song.
After the hare did lead to a tornagusto cibreino partridges, partridges, rabbits, frogs, lizards and grape paradise, and then did not want another. He had a lot of nausea for the food, she said, she could not approach anything the mouth.
What was Pinocchio ate least of all. Asked a slice of walnut bread and a cantuccino, and left everything in the pot. The poor boy his mind always fixed on the Field of Miracles, he took early indigestion of gold . "
Chapter thirteen of a good novel for all ages.
so good that every time you re-read - I invite everyone to do it at least every three years - we face a different Pinocchio.
This is because that prick grow with us. Strange to say but there it is.
But this is not wanted to talk. [...].
We enter into the question. The taste is not only pleasurable sensation of the palate, but brings with it a memory that runs liquid inside each of us.
It is not unusual, then, when we meet old tastes, bind them inextricably to past memories. And so old faces returning to crowd our heads and a sort of short-circuit brakes and dismantles it. All this happens when our taste buds are cooked in a chestnut wood, which reminds us just what the sister of his grandmother, who was up there Sassorosso.
Or that sour wine, the crinton , that does not make us forget harvested under the sun and the fatigue that comes and goes in the wheelbarrow to bring the race to the darkness of the cool cellar.
And yet the ricotta with necci, not Christmas wedding risk failure. Solemn
soups spelled with the oil and pinches mondiola and fat. Nor can we forget the first jokes at school or with the Bazzone biroldo remember drawing some physiognomic prick or more of the class. So as the "cock of the first song" reminds us, the dinner of Pinocchio, other dishes or flavors remind us of other times.
But there is a problem.
not that simple to activate the liquid memory. And store it is not enough.
should be guarded with care and patience, because it does not always emerge. He risks ending up standing in a room so remote, even the existence of forgetting. Losing luggage
this means leaving per strada la nostra storia.
[…]
Quindi meglio l’abbuffata del gatto e della volpe, o piuttosto correre su e giù?
Lorenzini detto il Collodi ci insegna che alla fine non ci sono dottori o nausee che tengono.
La buona cucina non ha confini e la memoria è estesa proprio come un grande mare.
Un mare liquido e ficcato dentro ognuno di noi.
the poor cat, feeling seriously unwell in the stomach, could not eat anything but thirty-five mullet with tomato sauce and four portions of tripe alla parmigiana: and why the tripe did not seem seasoned enough, you remade three times to ask for butter and grated cheese! The Fox would gladly
they invented something too, but since the doctor had ordered a great diet, so he had to be content with a simple sweet and sour rabbit with a faint outline of fattened pullets and cockerels of the first song.
After the hare did lead to a tornagusto cibreino partridges, partridges, rabbits, frogs, lizards and grape paradise, and then did not want another. He had a lot of nausea for the food, she said, she could not approach anything the mouth.
What was Pinocchio ate least of all. Asked a slice of walnut bread and a cantuccino, and left everything in the pot. The poor boy his mind always fixed on the Field of Miracles, he took early indigestion of gold . "
Chapter thirteen of a good novel for all ages.
so good that every time you re-read - I invite everyone to do it at least every three years - we face a different Pinocchio.
This is because that prick grow with us. Strange to say but there it is.
But this is not wanted to talk. [...].
We enter into the question. The taste is not only pleasurable sensation of the palate, but brings with it a memory that runs liquid inside each of us.
It is not unusual, then, when we meet old tastes, bind them inextricably to past memories. And so old faces returning to crowd our heads and a sort of short-circuit brakes and dismantles it. All this happens when our taste buds are cooked in a chestnut wood, which reminds us just what the sister of his grandmother, who was up there Sassorosso.
Or that sour wine, the crinton , that does not make us forget harvested under the sun and the fatigue that comes and goes in the wheelbarrow to bring the race to the darkness of the cool cellar.
And yet the ricotta with necci, not Christmas wedding risk failure. Solemn
soups spelled with the oil and pinches mondiola and fat. Nor can we forget the first jokes at school or with the Bazzone biroldo remember drawing some physiognomic prick or more of the class. So as the "cock of the first song" reminds us, the dinner of Pinocchio, other dishes or flavors remind us of other times.
But there is a problem.
not that simple to activate the liquid memory. And store it is not enough.
should be guarded with care and patience, because it does not always emerge. He risks ending up standing in a room so remote, even the existence of forgetting. Losing luggage
this means leaving per strada la nostra storia.
[…]
Quindi meglio l’abbuffata del gatto e della volpe, o piuttosto correre su e giù?
Lorenzini detto il Collodi ci insegna che alla fine non ci sono dottori o nausee che tengono.
La buona cucina non ha confini e la memoria è estesa proprio come un grande mare.
Un mare liquido e ficcato dentro ognuno di noi.
a
Andrea Giannasi
Saturday, May 30, 2009
Dentist Cover Letters
Clipboard civitasvetulino a fishermen's market, better pop, with an eye to Ostend (ie, praise Wertmuller raw shrimp)
[piccolo preambolo. Chiara ha sempre un Panama da governare. In più, il Vaio sembra essere diventato terra pei ceci, come si dice da queste parti per chi è dipartito. Ecco spiegata la sua perdurante latitanza. Promette di mettersi al paro, promette.]
[piccolo preambolo. Chiara ha sempre un Panama da governare. In più, il Vaio sembra essere diventato terra pei ceci, come si dice da queste parti per chi è dipartito. Ecco spiegata la sua perdurante latitanza. Promette di mettersi al paro, promette.] Sulla spiaggia di Ostenda tira sempre vento. Il sole, pallido, sembra schifarti. L’oceano, burrascoso, irride le tue chiappe mediterranee.
Allora, sulla spiaggia di Ostenda, l’azione più sensata che si possa intraprendere è scambiare due parole con chi, sulla spiaggia d’Ostenda, sembra trovarsi a suo agio, se non altro perché in quel lembo di Fiandre ci vive.
Che poi, ti confesseranno, il luogo che proprio non puoi perderti non è la spiaggia, ma la Albert I Promenade, un vialone sul quale non andresti mai a passeggiare se odiassi i capelli scompigliati.
Io ci son stato, sulla Albert The Promenade, Ostend, and also on a pier where I ate shrimp in its infancy. Take them directly to fishermen when they return from fishing trips, at sunset. Are placed in certain wagons similar to those of porchettari and cook shrimp. Grilled, baked, fried. Some even allow to suck the meat from the shells delicate raw fish in a breath of pedophilia. You
, while munching the crisp gray shrimp, you can buy a sole, a cod, what the sea has offered that day. But you want to put the joy of a purchase and bit into a shrimp?
then told to quell'ostendese, if anything, it is called, that the rest of us, in Civitavecchia abbiamo i pescatori che vendono il ripieno delle reti al ritorno dalla paranza. Ho speso quattordici minuti a cercare il lessema utile, in inglese, per paranza . Sembrava aver capito.
I pescherecci, nella nostra città - continuai - arrivano fin dentro il cuore pulsante del porto vecchio, in una darsena racchiusa tra un’antica rocca medievale ed il molo dell’ex lazzaretto. Aveva un’espressione di sincero rapimento. Però non cucinano gamberetti sul molo, chiusi evasivo, mentre un frammento di carapace s’impigliava tra gli incisivi.
Mi venne da pensare, al quattrocentesimo gamberetto spogliato ed ingurgitato, che ci mettessimo a farla noi a Civitavecchia, questa pantomima del gamberetto cucinato e servito footing à la street food, the public would appreciate mica. We only
mise-en-place ficherrime and telegenic chef. How would
Tomasz Kuciewski, qué lastima.
Allora, sulla spiaggia di Ostenda, l’azione più sensata che si possa intraprendere è scambiare due parole con chi, sulla spiaggia d’Ostenda, sembra trovarsi a suo agio, se non altro perché in quel lembo di Fiandre ci vive.
Che poi, ti confesseranno, il luogo che proprio non puoi perderti non è la spiaggia, ma la Albert I Promenade, un vialone sul quale non andresti mai a passeggiare se odiassi i capelli scompigliati.
Io ci son stato, sulla Albert The Promenade, Ostend, and also on a pier where I ate shrimp in its infancy. Take them directly to fishermen when they return from fishing trips, at sunset. Are placed in certain wagons similar to those of porchettari and cook shrimp. Grilled, baked, fried. Some even allow to suck the meat from the shells delicate raw fish in a breath of pedophilia. You
, while munching the crisp gray shrimp, you can buy a sole, a cod, what the sea has offered that day. But you want to put the joy of a purchase and bit into a shrimp?
then told to quell'ostendese, if anything, it is called, that the rest of us, in Civitavecchia abbiamo i pescatori che vendono il ripieno delle reti al ritorno dalla paranza. Ho speso quattordici minuti a cercare il lessema utile, in inglese, per paranza . Sembrava aver capito.
I pescherecci, nella nostra città - continuai - arrivano fin dentro il cuore pulsante del porto vecchio, in una darsena racchiusa tra un’antica rocca medievale ed il molo dell’ex lazzaretto. Aveva un’espressione di sincero rapimento. Però non cucinano gamberetti sul molo, chiusi evasivo, mentre un frammento di carapace s’impigliava tra gli incisivi.
Mi venne da pensare, al quattrocentesimo gamberetto spogliato ed ingurgitato, che ci mettessimo a farla noi a Civitavecchia, questa pantomima del gamberetto cucinato e servito footing à la street food, the public would appreciate mica. We only
mise-en-place ficherrime and telegenic chef. How would
Tomasz Kuciewski, qué lastima.
Monday, May 25, 2009
Speech Therapy More Condition_symptoms
Marta, Martin, the Marsh and the Castelli
Just before the Angel of Temperance, singing "Blessed are the enlightened by God that you are excited by the throat and are hungry for what is right , dragged them out by the sixth frame of Purgatory, Dante and his poet Virgil had run into Martin IV.
" ... held the holy Church and its arms by the Torso fu, and purges by his fasting Bolsena's eels and the Vernaccia "
sang for the Pope, the Supreme French.
Simon de Brion, that was until the conclave in Viterbo in 1281 had not been unanimously papizzato , was a bon bon vivant .
During his (few, really) to stay Montefiascone, he particularly appreciated the demonstration of freshwater fish, eels and whitefish capintesta and the Vernaccia wine produced by local farmers.
A tribute to Martin IV , that's for sure, he could tear Tonino Castelli, who with his brother Silvano - dopo un meticoloso e certosino lavoro di recupero della memoria storica - è riuscito a rispolverare il lustro di quella vernaccia prodotta con il Cannaiolo Nero, la Cannaiola , nell'ultimo ventennio destinata ad imperitura memoria come vino edulcorato e contraffatto ad arte per imbambolare imberbi frequentatori di nazionalpopolari adunate di massa sagresche.
Il Martino IV prodotto dall' Az. Agricola San Savino è un un Colli Etruschi Viterbesi D.O.C. dalla facile beva, che può essere sorseggiato anche fresco, giura Tonino, e tutt'altro che banalmente abbinato non solo alla pasticceria secca, come tradizione (sofisticata, anch'essa) vorrebbe.
Noialtri del civitasvetulino snails feasting try to debunk the myth of pretend Warbler meeting the winemaker Castelli Friday 29 at 18.00 (time Slow, and then ... 18:30) at the Panama Café for a chat and let us taste the Marta Warbler with some finger food designer Clare.
For more info, below is the poster in geipeg . Or try to click here.
" ... held the holy Church and its arms by the Torso fu, and purges by his fasting Bolsena's eels and the Vernaccia "
sang for the Pope, the Supreme French.
Simon de Brion, that was until the conclave in Viterbo in 1281 had not been unanimously papizzato , was a bon bon vivant .
During his (few, really) to stay Montefiascone, he particularly appreciated the demonstration of freshwater fish, eels and whitefish capintesta and the Vernaccia wine produced by local farmers.
A tribute to Martin IV , that's for sure, he could tear Tonino Castelli, who with his brother Silvano - dopo un meticoloso e certosino lavoro di recupero della memoria storica - è riuscito a rispolverare il lustro di quella vernaccia prodotta con il Cannaiolo Nero, la Cannaiola , nell'ultimo ventennio destinata ad imperitura memoria come vino edulcorato e contraffatto ad arte per imbambolare imberbi frequentatori di nazionalpopolari adunate di massa sagresche.
Il Martino IV prodotto dall' Az. Agricola San Savino è un un Colli Etruschi Viterbesi D.O.C. dalla facile beva, che può essere sorseggiato anche fresco, giura Tonino, e tutt'altro che banalmente abbinato non solo alla pasticceria secca, come tradizione (sofisticata, anch'essa) vorrebbe.
Noialtri del civitasvetulino snails feasting try to debunk the myth of pretend Warbler meeting the winemaker Castelli Friday 29 at 18.00 (time Slow, and then ... 18:30) at the Panama Café for a chat and let us taste the Marta Warbler with some finger food designer Clare.
For more info, below is the poster in geipeg . Or try to click here.
Tuesday, May 19, 2009
Darmowy Adres Bez Reklam
The Finger Food Cafe
Lately the kitchen of the apartment you are on a bit 'less frequently.
will be the first heat, will the books be robbers approached again to remind you that there are tests to expect, will be the thousands of news ...
But above all, to keep me away from the studio, it was something more challenging and unusual ...
The opening of the Panama Café !
Last Friday we launched (despite being open for over a month, Marilì Gustoshop of which was one of the earliest customers can testify ), and on occasion I would like to focus on a passion of mine ... the Finger Food !
Top left, the salmon marinated in salt, orange and fennel . In the background, miniCousCous zucchini and basil.
On the right, however, Taggiasche Tomatoes and Basil , in the background, the miniCaponatine Summer (of which are already long ago I published the recipe ).
hope that everything went smooth sounds like when I baked the orchestra Casadei also miniPiadine Romagna, accompanied by the blood and healthy Gazpacho Andaluz.
But with summer just outside I could not avoid giving a burst of color!
So here, on the left, Strawberry Cheesecake (variant of that of some days ago) here in combination (mica guessed too, eh!) to Chicken Salad that is behind.
On the right, however, shorts ever more colorful: the cream roasted beetroot and celery in purple, orange and carrot to in bright yellow!
They say the red ports: If this were the case, thank goodness that I have provided a table tuttoRosso!
And while all the curious and friends nibbled finger food, staff the four of us, me, Richard, Paula and Simon we allow ourselves a nice toast to Champagne!
We have earned it, right?
will be the first heat, will the books be robbers approached again to remind you that there are tests to expect, will be the thousands of news ...
But above all, to keep me away from the studio, it was something more challenging and unusual ...
The opening of the Panama Café !
Last Friday we launched (despite being open for over a month, Marilì Gustoshop of which was one of the earliest customers can testify ), and on occasion I would like to focus on a passion of mine ... the Finger Food !
Top left, the salmon marinated in salt, orange and fennel . In the background, miniCousCous zucchini and basil.
On the right, however, Taggiasche Tomatoes and Basil , in the background, the miniCaponatine Summer (of which are already long ago I published the recipe ).
hope that everything went smooth sounds like when I baked the orchestra Casadei also miniPiadine Romagna, accompanied by the blood and healthy Gazpacho Andaluz.
But with summer just outside I could not avoid giving a burst of color!
So here, on the left, Strawberry Cheesecake (variant of that of some days ago) here in combination (mica guessed too, eh!) to Chicken Salad that is behind.
On the right, however, shorts ever more colorful: the cream roasted beetroot and celery in purple, orange and carrot to in bright yellow!
They say the red ports: If this were the case, thank goodness that I have provided a table tuttoRosso! And while all the curious and friends nibbled finger food, staff the four of us, me, Richard, Paula and Simon we allow ourselves a nice toast to Champagne!
We have earned it, right?
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