Birdwatching Scopes Beginners

WHY 'I never receive birthday wishes this?

Rumor On Jeff Fisher Firing

04.20.2010: A fine night. CAPTION: BARCELONA-INTER 3-1 ... I WAS THERE! (Part 2)

What Is The Average Japan Size

20.04.2010: A fine night. CAPTION: BARCELONA-INTER 3-1 ... I WAS THERE! (Part 1)

New Cb President Lincoln

PRESS (5): CONSERVATORY AND IMMIGRATION

"The myth of the conservative counter to the multi-ethnic state"

John Papperini

March 12, 2010. An old "urban legend" lives on in the world of the Internet and modern means of communication: the supposed correspondence between political conservatism and dislike of immigrants. It 's a real "false history", and it's time to unmask him.

Superficially it was considered that since the "modernists" on the left are by definition open to foreigners, "the Conservatives should, instead, be totally adverse all’immigrazione in quanto tale.

Tale considerazione è priva di ogni fondamento etimologico, culturale, storico e politico.

Come ho scritto in un precedente articolo su questo webmagazine la parola immigrazione deriva da una radice indoeuropea *mei, ampliata in *meiG. Tale radice è alla base di parole quali “munifico” e altre con il significato di “dono” inteso come “scambio” (greco antico a-meibo*) di beni materiali, conoscenze e di aiuto reciproco (Per un approfondimento vedi il volume “Culture del dono“).

Oggi la mobilità international persons is an essential component of what we call "trade in goods and services" and "technology transfer", the basis of world trade. E 'was calculated that a full implementation of trade liberalization envisaged by the WTO Doha Round would increase world GDP by more than 5%. Other crises that!

The "True Conservative", called it the "master" Joseph Prezzolini in his "Manifesto of the Conservatives," published in 1972, where they show a particular fondness for the etymology, which does not consider as a Prezzolini mere aid to the understanding of our current language, but who gives a very powerful symbolic value, devoting many pages to the 'analysis of the Indo-European root * Swer, wer *, * er, "giving rise to the word" conservative. " Conservative is someone who "wants to preserve something," but this concept is not instrumentally to be confused with "one who desires to retain positions of income with xenophobic and protectionist measures."

fact, "keep" means "take note of the current situation realistically and improve it with small, constant action." Of course, does not mean jumping into the void of the future, but not be irrationally "Old-reactionaries" against a reality that, meanwhile, has changed profoundly. In his writings Prezzolini was clearly contrary to the indiscriminate and massive arrival of foreigners in Italy, but at the same time, appreciated and regarded as inevitable democracy that informed all political and institutional levels in the U.S., which he considers essential to allow the coexistence in the same country a melting pot of religious and ethnic minorities.

Now, for various reasons, can not be attributed entirely to lack of political acumen some left, Italy has become, in fact, a nation, "ethnic" con la presenza sul territorio di oltre cinque milioni di stranieri tra comunitari ed extracomunitari. Inoltre, per raggiungere gli obiettivi di crescita economica e sociale che l’Unione Europea si è data per il 2020 sarà inevitabile favorire il sempre maggiore afflusso in Italia di personale qualificato proveniente da altri stati dell’Unione, in posizione di “distacco” o di vero e proprio “trasferimento”. Ed è per queste ragioni che la dimensione democratica nelle scelte pubbliche, così come era stata delineata da Prezzolini, diviene ancora più urgente.

articolo tratto dal sito Libertiamo.it

(pagina web originale: vedi qui )

How To Build Fireplace Surround

Panna cotta con coulis di frutti di bosco

My first memory of cooking is the panna cotta.

Or better, who knows what inside bags with fresh cream to be paid on or kitchen (but joking?).

Then you had to mix, 10-15 minutes, with the result that much you could turn that strange concoction always stuck to the pot.

Not to mention the mold ....! In fact, let's talk! Do not know about you but I have never managed to bend the piece of cardboard so you have a nice rectangle.

At the end I was always the glue and scotch ...

Two years ago I discovered how easy it was (and cheap!) Prepare the panna cotta on their own, without relying on commercial products.

Just buy the cream, then so much sugar and gelatin have it all at home, right?

For the panna cotta:

500 ml fresh cream (or alternatively 5th% cream and 50% fresh whole milk)

65 gr

sugar 1 vanilla pod

4 grams of gelatine, soak in cold water without

For the berry coulis:

300 grams of frozen berries, and loose ( water bath or the good old microwave)

sugar to taste (I'm gone to taste, in the end I think I've put about 50 grams, enough to taste the way)

lemon juice (the bottom of a glass)

Preparation:

Accident

the vanilla pod lengthwise and put in a saucepan with the cream.

When the mixture is almost at a boil, add sugar and bring to a boil.

Switch off, remove the vanilla bean and incorporate the gelatin, whisk to incorporate well.

Pour into molds previously wet.

Let cool and put in the refrigerator, making sure to wait at least 3 hours before unmold. Mash the fruit

di bosco sciolti con lo zucchero.

Passare al setaccio per eliminare i semini e aggiungere il succo di limone.

Et voilà, la panna cotta è servita!

Alpine Camper Trailer

I vermicelli di Montalbano

Questa è uno dei primi condimenti che ho preparato.

In origine era molto diverso, e si chiamava "Sugo alla Laura" (notare la fantasia, please).
Col tempo il sapore è migliorato, e con questo anche il nome, che è diventato "Pasta alla Montalbano".
Come mai?, vi starete chiedendo.
Non perchè, come molto potranno pensare, gli ingredienti rimandano vagamente alla caponata, ma poichè the case that I wanted to prepare this first every time on TV there was my hero television, Inspector Montalbano.
Hands up who is not fascinated by his manner, to move, to speak (which I love because its light years away from mine). Every time I remain stunned while watching TV, and every time I plan to take the first plane or train that is (only options available to me, not driving, and considering the rather hitchhike out of my price range) to visit those wonderful places and enjoy the many culinary specialties (he was born in bb).
Arancini / e (so glad I Messina and shovels Itani mm) with Tuppo croissants filled with crushed ice, caponata, cannoli, cassata ...

Well, although probably Montalbano looked at her with deep mistrust (what mettisti?), The pasta that I dedicate it to him ...





Pasta Montalbano

Ingredients:
800 grams of tomatoes peeled and passed

1 zucchini 1 small eggplant
black olives, capers


1 clove garlic, extra virgin olive oil, salt; oregano

Procedure:

crushed with the blade of the knife and put the garlic in a large pot with a bit of extra virgin olive oil.

not just fry aggiungete le zucchine, e fatele rosolare per 3 minuti.

Aggiungete le melanzane e fate rosolare anche queste per 3 minuti.

Aggiungere i pomodori passati e far andare a fiamma media per 10 minuti.

Aggiungere le olive tagliate e i capperi.

Coprire con il coperchio, abbassare la fiamma e lasciare cuocere per 20-25 minuti.

Aggiustare di sale, condire la pasta al dente (mi raccomando :) ) e spolverare con dell'origano fresco.

P.s. se piace si possono aggiungere anche dei peperoni.

Bushnell Sportsman 3-9x40

Il pancarrè...come piace a me!

Mai mangiato pane in busta, io (cosa assolutamente non vera, visto che circa tre anni fa avevo sviluppato una insana passione per qualcosa che dicevano contenesse cereali e soia).

Mettiamola in questo modo, il pane in busta non mi è mai garbato. Sono riuscita a riacquisire un minimo di credibilità, così? :)

Questo, se da un lato ha giovato alla mia salute, mi rendeva automaticamente l'incubo delle mamme, che non sapevano cosa inventarsi per la merenda pomeridiana (sembra infatti che pancarrè e l'innominabile fosse il pasto preferito di ogni bambino), con il risultato che mi ritrovavo seduta in silenzio assoluto ad ascoltare le "partacce" della mamma di turno. "Perchè non mangi?" " Non fare i complimenti (e chi li fa???)!"...per finire con l'immancabile " Tua mamma ti vizia troppo!"

E' vero, purtroppo, mia mamma mi ha sempre viziato con il mangiare.

Il che non vuol dire che potessi scegliere io il pranzo o la cena, ma piuttosto che non mi ha mai obbligato a mangiare cose che proprio non mi piacessero (fortunatamente erano poche, uova, formaggio e, per l'appunto, il pancarrè!).

Il mio incontro con il pane bianco in busta è avvenuto durante il mio soggiorno negli States, dove una colazione a base di classic white bread con un velo di burro, era quanto di più sano ci fosse.

Dopo numerose prove, sono riuscita a sfornare un ottimo pancarrè, morbido morbido al tatto, fondente all'assaggio e dal gusto delicato.

Actually I had to prepare bread adriano , but eventually I realized that he had finished flour for pizza and I did what I dreamed for a long time, improvise!

sliced \u200b\u200bbread (for a die length of 30 cm)

Ingredients:

500 grams of bread flour

300 grams of fresh whole milk

45 g butter, softened

1 egg (I used an egg medium)

13 g sugar 10 g salt 10 g

yeast

Cucchini 1 coffee spoon of acacia honey.

Procedure:

Dissolve yeast in lukewarm milk.

Place in the bowl (of course you can also do this by hand) flour and sugar.

Start the machine (speed 1) and gradually add milk (doing so helps the flour to absorb liquid well).

Add the egg yolk and honey, and once it is absorbed to increase the speed of the planet (1.5). Let

string. Return the machine

vel. 1 and slowly add the butter.

When the mixture of forward looking polished and well mixed, add the salt. Work still

for a few minutes.

Cover the bowl with paper foil and let rest at room temperature for 1 hour.

Take the dough, gently deflate it, and spread it with a rolling pin until you have a rectangle (consider, for the base, the length of your mold).

a baguette roll , transfer it into the mold and cover with greased foil.

Let rise until doubled (about 1 hour-1 hour and 30).

Bake in preheated oven 180 degrees for 35-40 minutes (if it gets too dark cover with aluminum foil).

Remove from the mold to cool covered with a cotton cloth.

Piesse ... but there's someone who reads me? You're there ... knock once

erm ... leaving a little comment! :)

Contractions 7 Minutes Apart And Lost Mucus Plug

Muffins al cioccolato da urlo!

After several changes of mind on Monday, I finally bought a book "serious" food (probably the first serious book). This is Croissant and cookies Luca Montersino.Che say? I'm Luke (I can give of yourself?:)) Is a bit that I follow, either on youtube that the test of the cook (okay, I admit, I am guilty of tuning in every Saturday at 0:45 with the hope of finding my "Master" and Salvatore de Riso) and I've always found it very accurate and clear explanation. The book is rather more suitable for those of leavened & co not understand something, also because there are little "imperfections." Apart from this there are some excellent recipes that put in the mouth un'acquolina that you can not just images (or maybe ????)
As a first experiment, I went on something very simple, muffins, chocolate and orange. I'm really very good, indeed, sublime, the best I've ever eaten in Italy.
And the great thing is that they remain so (soft and dense at the same time), the third day! (Well I can not tell, not did they get there, eh!)




chocolate and orange Muffins (Makes 12)

Dry ingredients: 225 grams of flour

00 36 fr
unsweetened cocoa powder 15 grams baking powder
90 grams of brown sugar


wet ingredients:

75 g eggs 285 g of fresh whole milk
70 g butter (melted and cooled down)
6 oz of Grand Marnier


105 grams of chocolate drops (plus extra for garnish )
45 g candied orange peel (I did not put)


Procedure:
Preheat oven to 210 °
Sift the ingredients into a bowl dry, add the brown sugar and set aside.
In another bowl mix the wet ingredients and pour, once mixed, dry ingredients. Add chocolate chips and orange peel and mix the bare minimum (the lumps are not to be amalgamated to it as if you made a cake).
Fill the cups with the mixture up to 3 / 4 of their height, decorated with chocolate chips and bake for 10 minutes (to me there took about 14).

Tvp M Jak Miłosc Tvp Kolejny Odcinek Tvp.pl

Alla ricerca del bagel perfetto...missione compiuta!

for bagels That is a real obsession.



in 2008 I spent a wonderful month in the States, where I ate it for breakfast. The inevitable
pancakes, French toast, fried egg and bacon (okay, I admit, I only nibble on bacon), donuts, cereals of all kinds.
When I thought I had already tasted it all, and can put stomach soul in peace, somebody asks me:-
But you tried the bagels? -
-I what?? -
-I bagels! --You can not go home without having a bite! -
Here, I would have done without it, because even if it was true that I had never eaten one, I had seen them, and how if I had seen them! some rings of bread, covered with strange seeds and stuffed with a whole package of cream cheese ... er ... no, not really for me!
The reality is, however, I have not had time to think that I would never (MAI!) ate one, I found myself asking if I could have another.
Once back in Italy I tried, I would say desperately, to find the recipe for the perfect bagel.
I think I've tried most of the recipes in circulation.
The first was to Blue Fairy, which was published with modifications by Paoletta . It came out good sandwiches, but had little to do with the original bagels, which I believe should not contain more than flour, water, yeast and salt.
After this I have tried others, always with mediocre results.
anyone knew too much bread, another was too hard, the more I was getting closer but ...
In June, I learned a recipe from Peter Reinhart, who promised the perfect bagel. I
I have prepared three times, with a score of 2 to 1. The first time an unmitigated disaster, the second okay, the third disaster.
however did not satisfy me yet. Although the result was not bad (nothing to do with the bagels I ate in NY, though) were too complicated, and above all long to do.
Now I come to the perfect recipe. The bagels are chewy and just as I remembered, very importantly, are good, always!



Bagels (Makes 8)


Ingredients:
500g of bread flour 310 grams of water


6 g salt 10 g sugar 1 packet of dry yeast



sesame seeds, poppy ... to decorate (optional)


procedure :
Pour the yeast and sugar in half the water without stirring. Wait 5 minutes.
Mix flour and salt.
After 5 minutes stir the yeast until it dissolves completely.
Pour the yeast into the bowl with the flour. Add the remaining water and knead for 15 minutes.
Cover with foil and place to rise until doubled (about 1 hour). Once the time spent
pour the mixture on a work surface, cover the bell and let stand for 10 minutes.
Divide into 8 pieces and roll into balls.
Using a wooden spoon to form a hole in the center of the ball (the hole will be looking offshore, because it tends to shrink).
Cover and let stand for 20 minutes.
Meanwhile, boil a pot of water, and resolder the oven (200 ° static). Boil the bagels
2 minutes per side.
Place on a baking sheet covered with parchment paper and sprinkle with the seeds you want.
Bake for 20 minutes.

Once cooled you can cut in half and freeze.

Milena Velba Cake Milena Velba Or Miosotis?

La Reine de Saba di Julia Child

This cake is a real bomb, there is little to be done.

takes you with its unique flavor (a blend of chocolate and coffee, plus a pinch of salt) and its dense and compact texture.

Julia Child in "The Way to Cook" says that this is the first Frenchman who has tasted sweet. And that is no longer forgotten.

I am now ten times that I prepare this cake, so ... let Conticini two, and you will see that it is indeed superlative:) Le Reine de Saba

also fun to prepare. It takes me about 2 hours, but not because it is particularly complex, but because it is so relaxing mix the melted chocolate with the butter and egg yolks that I try to take it all as much as possible.

The only part that requires a bit more attention when it is mounted, you must combine the white snow, because it is a cake without baking powder, baking draws its strength (ohhhh!! Right now I seem to be an apprentice witch, rather than clumsy apprentices) right from the whites (la Reine de Saba, being a French dessert, it is still natural fiber).

Reine de Saba

Ingredients:

150 grams of flour 150 grams soft butter

160 grams of dark chocolate (70%)

100 g sugar + 2 tablespoons

80 grams of pulverized almonds 4 eggs

1 / 2 teaspoon cream of tartar

1 / 2 teaspoon almond essence

3 tablespoons strong coffee

To Glaze:

110 g butter 110 g dark chocolate

2 tablespoons strong coffee 1 pinch of salt

sliced \u200b\u200balmonds for garnish (optional)

Method: Grease

with the cocoa and flour a cake pan of 24 cm in diameter.

Melt the chocolate in a double boiler with coffee.

Montare con le fruste elettriche il burro e lo zucchero, fino ad avere un composto soffice e cremoso. Aggiungere il cioccolato sciolto e ancora tiepido.

Montare gli albumi con il cremortartaro e aggiungere, verso la fine, i 2 cucchiai di zucchero.

Unire al composto di burro e cioccolato i tuorli, le mandorle ridotte in polvere e l'estratto di mandorle. Mescolare bene.

Stemperare con 1/4 degli albumi montati a neve e unire delicatamente i restanti, alternandoli con la farina.

Versare nella tortiera e infornare a 160° per 30 minuti.

Togliere la torta dal forno e far raffreddare bene prima di estrarla dallo stampo.

Per la glassa:

Melt the chocolate in a double boiler with coffee and a pinch of salt.

Pour the mixture over the butter and mount with electric whips, placing the bowl of chocolate over another full of ice (glaze will start very liquid and dark, but fit enough for 2-3 minutes to have a compound creamy).

Spread the icing on the cake.

before being consumed must be left at least 30 minutes at room temperature.

How Tomake A Tech Deck Club

Io panino...e tu???

When you have little time to eat (or in my case, little desire to cook) a good sandwich is what is best in the world.
And why get it at the bar when with few ingredients and little minute, we can prepare a home made snack? And do not tell me you do not have the ingredients, why do I defy anyone not to have an egg and a can of tuna in oil, forgotten in the pantry. If you want to overdo
then can you prepare the bread alone, but in this case Adeu speed!

This way of preparing the egg salad is from the book Enjoy America (which I recommend) and is very popular abroad. Certainly not the best of lightness, but I really liked it, considering that it was the first egg I tried (it's very Julie & Julia, I know).

That made me feel? Well ... the first egg smell, but in the end is not really too bad, but certainly I do not feel ready yet to taste a real egg, where white and red are two separate units:).

tuna and egg sandwich:

Ingredients:

1 egg 2 tablespoons mayonnaise
half a stick of celery finely chopped chives, finely chopped

few drops of lemon
salt and pepper

a small box of tuna (in oil or natural, take your pick)

bread (ciabatta, on tape, strand
....)
Procedure:
Put a pot on the fire with water and the egg, and once came to light boil, turn off heat, cover with lid on and leave for 7 minutes precise.
Once you spent the time to cool by placing the egg under cold water.
Remove the shell and cut into slices.
Add the mayonnaise, celery and chives finely triteti, lemon juice, olive oil and crushed pepper and briefly with a fork (do not have to reduce everything to a paste, leave bits of egg).
Drain the tuna and distribute it on the bread, do the same with the egg salad, and bought with another slice of bread e. .. enjoy!

Room Pokemon Frigo Returns

Potage Parmentier... Ovvero come trarre in inganno i palati raffinati!

Oh yes, because, let's assume you were having to prepare dinner for important guests and do not want to risk a disastrous outcome aims to prepare a menu too complicated (you have this Bridget Jones that prepares food for his friends? ? ... here ...), the potage Parmentier (Leek and potato soup for the rest of us) is right up your alley.
So far I have not met anyone who did not appreciate this soup a full taste and very fragrant.
Even I, who do not know by what trick of fate I hate velvet in general, once tasted the first spoonful, I find myself with a surprise finish my bowl in the blink of an eye and would like another ladle.
And all this without drowning in a huge range of croutons!

Despite the fancy name, the potage Parmentier is a really simple dish, and assured of success, which is prepared in a short time (even less if you use a pressure cooker) and has enjoyed a perfect warm on the couch in these cold days.




Potage Parmentier (for two)

Ingredients: 2 medium potatoes

the white part of 1 leek

water as needed salt and pepper 1 knob of butter

sliced \u200b\u200balmonds (optional)

Method: Wash and peel
the potatoes and cut into cubes.
Wash and clean the leek and cut into rounds.
Place the potatoes and leeks in a pot, cover with water and bring to a boil.
Leave to simmer for about 35-40 minutes with the cover closed.
Blend all the ingredients to blender (or use, if you have patience loooong, a fork, as suggested by Julia Child).
Add a knob of butter and salt and pepper.
Serve warm with a handful of sliced \u200b\u200balmonds.

Mercedes Ml320 Front License Plate Bracket

I Cocoa Coffee Cookies

Originally Chocolate chip cookies were the Master Santin, good biscuits that within a few days have depopulated on the web (do not raise your hand if you made them), I prepared them for over a month ago, following the changes Paoletti (anise and cinnamon, click here the recipe) and I must say I was really impressed and pleased with the outcome! In fact, I was fed up with cookies that promised to be crisp and brittle and instead turned out to be mushy and greasy. Those on the contrary, despite the butter, which is not cheap, really lightweight and eat with pleasure.
The nice thing then is that you can prepare the dough, form a cylinder as explained in the recipe, and freeze everything, so you have the cookies to bake when you want. Very good, no?



After trying the original CCC, I used the basic recipe to create CocoaCoffèCookies, which are nothing more than biscuits with chocolate flavored coffee.
They're great dipped in cold milk, as well as coated with a layer of dulce de leche.

Ingredients:


00 380 grams of flour 200 grams of good butter at room temperature and cut into cubes.
190 gr (or even 200 if you do not like the strong taste of cacao) caster sugar 1 egg + 1 egg yolk


80 g cocoa 45 g dark chocolate
5 g baking powder 2 g baking


a pinch of salt 1 vanilla bean 2 tablespoons strong coffee


Melt chocolate in double boiler. Turn, add a bit of butter and coffee. Working the
burro con lo zucchero, i semi della bacca di vaniglia e il sale fino ad avere una crema. Aggiungere il cioccolato, l'uovo e il tuorlo e continuare a lavorare per rendere il composto uniforme.
Incorporare ora la farina precedentemente setacciata con il cacao, il lievito e il bicarbonato e lavore finchè gli ingredienti non saranno tutti ben amalgamati.

Dividere l'impasto in due parti e formare due cilindri belli lunghi.
Rollarli per bene sul piano da lavoro per renderli il più regolari possibile(attenzione però a non riscaldare troppo l'impasto).

Mattere in frigo per 30 minuti.

Riprendere i cilindri e formare delle rondelle di circa 1 cm di spessore.
Disporre su una teglia rivestita con parchment paper spaced from one another and bake at 180 degrees (in a hot oven and static) for approximately 13-15 minutes.
well on a wire rack to cool and store in a tin box.

Brazilian Roast Marinade

Scones

The first time I tried the scones was in London during an afternoon tea. These "pastries" but I was attracted by a lot, and not just going crazy because some time ago, in every possible version on most of the food blog, but because a true lover of British films (and of course British actors ;)), see bourgeois gentlemen sip a cup of steaming tea cakes accompanied by such raisins, always made me think of something magical and familiar.
A bit like pancakes. But that's another story ...



Once tasted the real scones I decided to play at home.
"Nothing could be easier-I immediately thought, just take the book on which I glimpsed and get to work!"
But it was not so easy ... with a recipe for the scones do not rise, but rose with the other knew too much yeast, in another there was still a huge amount of fats (butter and cream will-_-) .... After a long tried and tried (and tried and tried again later) I arrived in a recipe where you replace the cream with milk and scones will not rise even putting two or three packets of yeast. They come out of scones beautiful tall, dense and compact just like to be.

Scones: (for about 10 pastries)

Ingredients: 450 gr flour

00
130 grams of butter (I used butter from cream centrifuge)
2 eggs (XL) 3 small otherwise
45 g
milk 1 teaspoon baking powder 110 g
uvetta1 tablespoon sugar (optional)

Method: Soak the raisins

in hot water and liqueur of your choice (I used a cherry brandy). Sift flour with
the yeast and add the butter and sugar (if desired), working with hands until mixture is sbriccioloso.
Add the beaten eggs with milk and raisins.
Mix well, trying to mix as little as possible.
Roll out the dough to a thickness of about 2 cm and cut with a pasta bowl with a diameter not less than 5 cm (if you have not, like me, you can use a glass, like that of Nutella).
Arrange on a baking tray covered with baking paper, brush with milk and bake in preheated oven at 200 degrees for 15-17 minutes (I did 15 minutes in convection oven and the last two I gave him a blow a fan to get them color).
Cool and serve with jam (Preferably sour oranges) and mascarpone (in the absence of "clotted cream")

Supplements For Stenosis

Attività manuale per i castorini! di Riccio MdR

COB

Today is just a beautiful day, the sun shines high in the sky and the birds chirping to greet all the forest animals.

behold, that one sees fluttering among the flowers also Farfa lla that immediately notice that Ant # 11 (there are many, you know, ants, and are named with a number) has something in hand to yellow, something she had never seen before.

"Hey, Co that Formica n.11 s'hai in your hands? "- Says Farfa lla.

"Well, here is a kernel of corn ..." - says Formica n.11

"And then what is?"

"You can eat it, if you want. The cut in two, the season with a little 'salt or sugar, and eat. Let?

"Of course!"

The ant is going to break it when suddenly arrive n.11 Riccio saying:

"Wait a minute! What are you doing? "

" Ant was going to split the grain of corn to be able to eat but then you came along and ... .. "

" Brave silly! Do not you know that this grain can be off a cob? You put it under ground, watering it, you care, and after a while 'you have an ear with hundred, two hundred grains! "

" Really? "- Says Formica n.11

"Guaranteed!"

“Senti Formica…pen so sia meglio ascoltare Riccio, se ciò che dice è vero ci saranno così tanti chicchi da poterne fare assaggiare uno ad ogni amico del bosco…che ne pensi?”- dice Farfalla

“Affare fatto!!Ci sto!”

Così ecco che Riccio si mette a lavoro! Sotterra il chicco, rimbocca il terreno, lo innaffia, lo protegge dal sole e dalla ru giada, ed ecco dopo un po’ comincia a germogliare una piantina. Tutti gli animali sono incuriositi e si avvicinano a guardare ciò che il Riccio sta facendo.

Days go by when suddenly rise to a beautiful cob ... that party in the woods!

"Fare's the milk!" - Suggests that old tortoise

"No boiled!" Said the beaver-

And while they discuss, the ant with pencil and notebook hand cont the beans.

"One hundred seventy!" - Cries out loud Formica

"Wow!" - Butterfly

exclaims "I have an idea ... we eat i chicchi abbrustoliti e conditi con il miele che i Bombi hanno portato!!” – esclama Riccio

“Ok, sono d’accordissimo!!, Farfalla pensaci tu ad invitare tutti alla festa di stasera…mmmm non vedo l’ora! Ho già l’acqu olina in bocca!”

“Vado!!” – risponde felice F arfalla

Cala la sera, s’accende il fuoco, si sistema la brace, si mette la pannocchia allo s piedo, la si cosparge di miele, la si fa girare: che buon odorino appetitoso si sparge tutto attorno!

meanwhile has settled into a tent, they bring the drinks. ... And a big party in fact.

Any right for everyone!

"Mmmm ... how are crisp roasted beans!" - Exclaims the beaver.

"... .. and how sweet with honey on it!"

Everyone is happy to be able to stay together and will fill and tummy with beans maize ... hopefully nes suno exaggerate or hurt my tummy!

End