Monday, February 28, 2011

Calgary Dealer Auctions

Kiwi krispie

Here I am with a fun recipe for our little chef! It is a fruit dessert, perhaps a little light because of the use of butter, but definitely tasty and colorful. This dish is part of the "Menu Green" and is prepared in an hour.
Ingredients: 75 g butter, 125 grams flour, 60 g sugar, 8 kiwi
Procedure: you soften the butter in advance by pulling out frigo.deve have the consistency of a cream. Mix butter and flour in a bowl. Mix with your fingers until they become a powder-like sand. Turn the oven to 200 degrees. Peel kiwifruit and cut about 1 cm thick wheel. Dries a bit 'the paper cucina.Imburra wheel rests on a pan, coating the bottom of the pan with a thin layer of sugar. Arrange in baking dish wheels kiwi overlapping slightly. Sprinkle with remaining sugar.
Cover with a layer of pasta and sand. Put in oven for 25 '.

Version fançaise

Here I am with a fun recipe for our little chef! This is a fruit dessert, perhaps not too light because of the use of butter, but certainly tasty and colorful. This dish is part of the Green Menu "and is ready in one hour.
Ingredients: 75 grams butter, 125 grams of flour, 60 g sugar, 8 kiwis
Procedure: soften butter in the refrigerator out in advance, it should have the consistency of a cream. Combine butter and flour in a bowl. Mix with fingers until they become powdery sand. Turn oven to 200 degrees. Peel and slice kiwi wheels about 1 cm thick. Kiwi pass with paper towels to remove liquid from the kiwi. Skip the butter on the bottom of the pan with a thin layer of sugar. Arrange in a dish wheels kiwi overlapping slightly. Sprinkle with remaining sugar. Cover with a layer of pasta and sand. Bake for 25 '.

Sunday, February 27, 2011

Best Hd Camcorder For The Buck

I Fagiolini al pomodoro


Have you ever thought of boiling the beans ... in tomatoes?
I will ...
I was busy in preparing the sauce and I had come to final moment in which with a whole bottle of tomato paste and then I leave everything to simmer for a couple of hours.
Without this step with the rest of the bottle retains full of tomato sauce that does not want to break away from the bottom and sides.
So, I filled the water bottle for 2 / 3, I put the cap, and I have done well so that everything comes off the tomato.
water the tomatoes I used to cook the beans as you would a risotto.
Go Well, explain it better.

Ingredients 250 gr of green beans
bottle of tomato sauce (only remaining)
Sale Garlic Oil

Preparation In a pan fry the garlic in oil.
Before beginning to color add the green beans trimmed and washed.
Fate and savory flavor.
Take the empty bottle of tomato sauce but still "dirty" tomato in it.
Fill it to 2 / 3 of hot water.
Stir well so that the tomatoes fall off the bottom and sides.
Pour water into the pan so that the beans are completely covered.
Cover and simmer over low heat for about an hour or until When the beans are tender.


If at the end of cooking the sauce is too liquid and raise the heat to pull a bit '
feel for salt.

$4.20 Tuesday Night Movies Cineplex Odeon

Bologna - a large company

It's been 31 years that Bologna had not won in Turin against Juventus and never with two goals difference ...
I do not want readers and readers of Turin, Piedmont and Juventino in general, but this really is a great company!
not for nothing that today in Bologna's snowing!


ps: the popes, after 110 days of injury, is back on the tennis courts!






From the site of the Bologna F C

Friday, February 25, 2011

Beef Jerky Gall Bladder

Raviole Bolognesi


These are raviole Bolognese recipe and have made me give my mother the night of Christmas Eve.
She makes a life once made her very Easter, but for some years but starting even at Christmas.
raviole When mom makes my dad gives her a hand.
Its task is to take the raviole freshly baked and dipped and nell'alchermes then in sugar.
The funny thing is that a two dumplings on my dad eats it ... and if my mother scolds him, he replies that will also taste them to see that they are good!

With this recipe, which my mom told me and I wrote on the fly, I participate in the contest by Barbara's blog Paring \u0026lt;Mi the ricetta?>


Così scrive Barbara:



Ingredienti:
500 gr di farina
250 gr di zucchero
100 gr di burro
2 uova
Scorza di limone
1 bustina di lievito
latte q.b.
400 gr di marmellata

 

Procedimento:
Fare la fontana con la farina e lo zucchero. 
Break the eggs in the center, place the melted butter and lemon zest.
Distribute the yeast over the flour.
Mix thoroughly and if needed add a little milk.
Pull the dough not too thin.
Obtain disks with a mold or a teacup, as did my mother when I was little ...
Put a little jam in the center of the disc, close the raviole without pushing the edges, just resting, trying to bring the flap over top to bottom.
Bake at 250 degrees for 10 minutes.
Cool the ravioli and then add nell'alchermes and then in granulated sugar.


Ecco la foto della ricetta!!

Thursday, February 24, 2011

Jackson Hewitt Holiday Loan Jan 4 2010

carrots and onions, chopped


Solitamente, quando preparo il ragù, compro un kg di carote e un kg di cipolle e le trito tutte per fare la base del soffritto.
Naturalmente non uso tutto il trito e quello che rimane o conservo in frizer.
Per dividere il trito in piccole porzioni che mi serviranno da base per altre preparazioni utilizzo le confezioni delle uova.



Le taglio in due e riempio le conchette per the eggs with the mixture and I put in freezer.
Then when everything has hardened porzioncine take off and put them in a bag for storing food in the freezer.


This method was also used when preparing the chopped garlic and parsley, which often add to many dishes.

Tuesday, February 22, 2011

Can You Play Lego Rock Band With 360 Controller

Mascarponcino base in a small cup with Amarena Fabbri


... because everything is "ino" you say '? Mascarponcino ... in the cup ...
easy, because there is little mascarpone and I made little mini portions ate cups so that I know I have to satisfy so!
E 'a ploy to spend some time' on a diet ... Well go on diet with mascarpone ...
Plus, gluttony of delicacy, in the midst of this already delicious creamy sauce, icing on the cake, in fact, black cherry, to make gorgeous ....
But any talk of a cherry, I speak of the famous Black Cherry Fabbri, one jar of white with blue designs with sinus curves of a woman, what if you have eaten all the cherries is the sauce ... slurp!


With this recipe, enter the contest \u0026lt;Amarena - Love My> blog of the "Sisters in the pot."

Black Cherry - My Love - The Blog Sisters in the Pot Contest

Ingredients:
125 g icing sugar vanilla
125 gr mascarpone cheese 2 eggs
Fabbri Cherries

Procedure:
Whip the egg yolks with sugar.
Combine the mascarpone and mix well.
Beat the egg whites and gently add the egg mixture and mascarpone.
Form of single portions and refrigerate at least 2 hours before eating.
When it finally time to bury the spoon in this goodness to take your jar of Cherries Fabbri and get one and decorate your cup of mascarpone.


Then, yum! Mangiatevi mascarpone and sour cherry and if you liked it go ahead as long as there are in the jar of cherries!

Sunday, February 20, 2011

Vhs Recording Without Tuner

Bologna force until the end!


Paponi 1 - Palermo 0!


Saturday, February 19, 2011

Rayovac 15 Min With Energizer

loin in broth


Every Saturday, from autumn to late winter, prepare the broth.
Sometimes we put the chicken, sometimes beef, sometimes the meat loaf, sometimes the loin, sirloin or if you prefer.
The broth is excellent and the meat is tender.
I do it:

Ingredients: 600 gr
loin / pork loin in one piece
2 onions 5 carrots golden
salt

Preparation:
Peel and trim carrots, onions and clean place in a pressure cooker filled with cold salted water along with the entire piece of meat.
Close the pan and cook for 20 minutes whistle.
Cool the meat in the broth until the pot has not finished venting.
Remove the meat from the broth and wrap in aluminum paper and put in refrigerator.
Strain the broth and set aside.
When the meat is very cold, cut into slices.
Meanwhile, cut onion in half a veil and fry in a pan with a little 'olive oil.
After a minute add a ladle of broth and cook until the onion becomes transparent.
Aggiungere le fette di lombo e altri due mestoli di brodo, coprendo bene la carne.
Far scaldare bene le fette di carne nel brodo.
Togliere le fette e mettere in un piatto che terrete al caldo.
Aggiungere al sughetto di brodo un cucchiaio di farina e far addensare.
Passare il sughetto per un colino a maglie fitte e ricoprire le fette di lombo.
Servire ben caldo.

Wednesday, February 16, 2011

Pets That Look Like A Platypus

prawns Spaghetti with zucchini and raisins to


Avevo voglia di pesce... e così, questi spaghetti di primo e delle spigole al cartoccio per second.

Ingredients: Frozen shrimp
2 zucchini
Spaghetti
Cipollina
olive oil white wine
Procedure:
Peel the prawns, keep the gutted shells and remove the black.
Wash the prawns and keep aside.
In a pan heat a bit 'of olive oil and add the chopped onion and sauté 1 minuto.
Unire i gusci dei gamberetti e far cuocere per 2 minuti.
Unire mezzo bicchiere di vino bianco e far evaporare per 10 minuti.
Togliere dal fuoco e filtrare il sugo e tenere da parte.
Spuntare le zucchine e tagliare a pezzetti e far cuocere nella padella con un po' d'acqua per 15 minuti a fuoco moderato coperto.
Unire i gamberetti, salare e far cuocere per 5 minuti.
Intanto far lessare la pasta al dente e scolarla ancora durina.
Metterla nella padella con le zucchine e i gamberi e unire il sugo.
Far saltare spaghetti in a pan until it came to cooking and the sauce has narrowed.


Tuesday, February 15, 2011

Calories In Cheese On Toast

Pigtails "That scamp"


It came just like the bar but in short, good is good!
soft and sweet, are great for breakfast, even if you are presented with one of those days full of those days that you should be Elastic Girl why you should do some shopping, house cleaning, ironing, washing and study or work, these sweet pastries are meant for you!
The recipe for these delicious pigtails and energy I've taken here 's blog \u0026lt;\u0026lt;What Birba>> a nice little place and accept where you can read a little of everything 'and find new blogs, not only in the kitchen.

Ingredients:
500 g flour 80 g sugar 1 egg
half cube of yeast
100 grams of raisins 1 teaspoon of vanilla extract
225 ml of warm milk
a pinch of salt
for cream :
50 g butter 50 g sugar

Procedure:
In a bowl put flour, sugar, vanilla, salt and yeast dissolved in little milk.
Add the egg and the grape previously soaked and then the milk a little at a time until you have got a soft dough.
Let rise for an hour, covered in a warm place away from drafts.
While the dough rises to prepare a cream with the butter and sugar.
take the dough and roll out with rolling pin.
Obtain rectangles of 6 x 12 cm.
Spread the butter cream on one half of the rectangles and overlapping with the remaining rectangles.
Twist the dough and stretch on an oven tray lined with baking paper.
Let rise for another half hour covered at all times, preferably in the oven you have previously held on a 50 ° to create a warm atmosphere.
Brush the braids with milk and sprinkle with granulated sugar.
Bake at 150 degrees for 20 minutes or until they seem soft.
I have the shot and I made them cook another 10 minutes.


The next time I will try replacing the raisins with chocolate chips ... ummm, better not think about it!

Sunday, February 13, 2011

Credit Maker For Poptropica

Taste of my land - places foodbloggers - "The Contest di Ogni riccio un pasticcio"

pick up the challenge launched da Erica del blog <Ogni riccio un pasticcio>


Consiglio a tutti quelli che, per caso o per volontà, passano di qua, di andare a visitare il suo blog pieno di ricette e di tanta simpatia.

Questo è il logo dell'iniziativa di Erica <Sapore della mia terra - Posti da foodbloggers> che vi rimanda al blog dove sono spiegate le regole per partecipare:

 

Di foto ne metto tante perchè non c'è un luogo solo al quale sono legata o che mi piace di più, then leave the choice to Erica!

Bologna is a beautiful city. Not great but not small.
If he feels like one, can easily turn the center on foot in a day, enjoying the atmosphere of the city but not too busy.

The main center of Bologna is Piazza Maggiore, the famous raised floor said "Crescentone" referring to the similarity with the growing gourmet. The square is surrounded by
San Petronio, Palazzo D' Accursio , Palazzo del Podestà and Palazzo Banks.

Piazza Maggiore

Piazza Maggiore and Palazzo background benches

The Crescentone



On Crescentone there are always knots of people discussing politics or umarels of Bologna, Cinna running after the pigeons, students who take the sun, jocks sitting at the bar a bere il crodino.  

San Petronio doveva essere la chiesa più grande del mondo ma  a causa dell'invidia del Vaticano che voleva San Pietro come chiesa più grande, restò con la facciata incompiuta ed a dimensioni molto ridotte rispetto al progetto originale. Nata come tempio civico restò proprietà del Comune fino al 1937, quando, con i patti lateranensi passò alla curia. Fu consacrata nel 1954. All'interno della chiesa vi è la meridiana più grande del mondo che segna il mezzogiorno solare.

 
San Petronio

Next to this there is Palace Accursio that looks a bit 'to a bunker where he's the mayor even if the thing is now we have not the mayor ...
It 's a beautiful building, full of frescoes and rooms full of wonderful works, also houses the Museum of Giorgio Morandi, who besides being a very good painter was also a man respectful of what he did, and I think he used to bury the his garden now that the brushes were old and unusable to pay tribute to the work they had done.

Palace Accursio

Detail of Palazzo d'Accursio

Below Palazzo del Podestà you can play on the phone for wireless in the pillars of a trick dell'Arengo tower (47 meters high and slightly leaning).
The Palazzo dei Banchi the porch Pavaglione is not a real palace, but only 500 made in the scenic facade to hide the houses of the media market that they were all different and perhaps a little 'ugly and gave the square homogeneity.
Next to Piazza Maggiore is the statue of Neptune the Bolognese called "The Giant".

The Neptune called "The Giant"

Behind there is the Palazzo dei Banchi Market Middle , enclosed in the quadrilateral formed by Via Farini , Via Castiglione, Via Rizzoli and portico Pavaglione.
Although shocked by the modernization of the 800 end of Via Rizzoli, half of the market remained the "hole" of grocers, small shops made in the wall of what was once the hospital of Life.

Via del Mercato di Mezzo

Shopping in "Holes"


Lane In frogs, there 's Osteria del Sole, which has remained as such for 500 years. Here you can drink and nothing else. The food, however, can lead from the outside and you can sit there and consume it. And 'the last real pub left in Bologna.
Entrata dell'Osteria del Sole
Ma Bologna è la città delle Torri e dei Portici.
Le più famose sono quelle degli Asinelli e la Garisenda ma ne trovate moltissime in giro per il centro della città (ne sono rimaste 23).

La Garisenda e gli Asinelli

Torre degli Asinelli

Torre Asinelli

towers all belonged to noble families who used them as shelters during the civil war between the Guelphs and Ghibellines. In Galluzzi Tower is located on the library Mondadori. In Prendiparte Tower you can even sleep because it was bought by private and turned into bed & breakfast.

Detail of Towers of Garisenda
The tower
Asinelli is the tallest of the towers of Bologna and you can visit. Inside there's nothing to see but only to climb stairs, and if you suffer a bit 'dizzy ascent is a bit' thrill, however, if you make it to defeat the dizziness and fatigue, you will be rewarded by the view of Bologna whole and you'll understand why it is nicknamed "Bologna the Red".
If you still need to graduate but do not get on, say it is bad luck to climb the first to have achieved the coveted "piece of paper"!


also Portic i never abandon you, and when rain umbrella in Bologna is not necessary. In fact there are less than 38 km of arcades inside the walls and more than 15 outside. Walking along a heads up you can sometimes really amazing frescoes on every corner and meet small Madonnas or sacred images.

Portico Via Farini

Portico corner of Via Rizzoli, Via Castiglione
Very popular is the long portico leading to the Sanctuary of the Madonna di San Luca built to a height of 291 m on Colle della Guardia.
A Bologna who makes a vow to get something, I dunno, a promotion for an examination or cure a disease, often says that if his vote will be heard, it will go to the Madonna di San Luca on foot to thank.

Other places and curiosities of Bologna: Piazza Santo Stefano
is very impressive especially in the summer, houses the Church of Santo Stefano that seven churches because, as one can easily imagine, in one church there are seven built contained at different times. Every second weekend of the month there is a very nice antique market in the summer and often there are interesting events.
When I was a kid on Saturday afternoons they used to do "tub in the center" which consisted of walking up and down via that Independence is a long road from Piazza Maggiore to the train station.
They looked at the shops and the boys who were walking ....

Via Independence

If you were hungry you could stop and eat great pizza Altero , micro store that sells pizza by the slice, and a strictly square goodness never be replicated.
And if you did not have much money to spend but wanted to make a bit 'of shopping on Friday and Saturday we went camping , the big weekly market that takes place throughout August and part VII of the park Montagnola .


Montagnola Park

In the square there are stalls selling clothes, shoes, underwear and stuff for the house in Montagnola instead find the used stuff, my first jeans, faded and torn because those used by someone else, I bought them up at the hill.
If you do not, in Bologna runs under a lot of water and if you want to see an example you can go via Piella ed affacciarvi alla finestrella per ammirare il canale delle Moline dove erano attivi ben 16 mulini!!

Finestrella di Via Piella

Oppure potete andare in via della Grada che si chiama così proprio per la grata che chiudeva il passaggio del canale di Reno

Grata di Via della Grada

che scorre sotto l'asfalto di Via Riva Reno (appunto) e che non tanto tempo fa era tutto scoperto. Poi, un po' perchè servivano i parcheggi e un po' perchè non era molto salubre abitare sopra ad un fiume il comune ha deciso di interrare tutto.

Questo che vi ho raccontato è un pizzico delle cose e dei luoghi che potrete trovare nella Bologna centrale.
Però c'è anche una bellissima costellazione di quartieri limitrofi e di paesotti di campagna dove si può ancora respirare quell'aria buona che in città non c'è più!


Parco dei Cedri - San Lazzaro di Savena




Tenuta Bears and Mangelli - Frazione San Giovanni in the Budrie Persiceto







Lavino - Spring
Country Anzolese - Summer


Public Park - Fall



Snow in the gardens Monthly - Winter
Fog along the river - Fall



Fioraia di fronte a casa mia - San Valentino