Can Dogs Get Chapped Lips

reinforcements arrived!

Imagine an entire weekend struggling with eggplant, zucchini, peppers and so on and so forth ... a true full immersion culinary short .. , you say, who knows how many and what recipes to post! But .. not one! They were two full days to grill vegetables for the "great opening "on Thursday, but we go step by step and try to make things clear ...
Ale, my companion, and Vale, friend, decided to open along this beach burger a few months ago, since then it's all a put nails painting, sanding .. beers choose, choose meat, bread ... choose to 4 days of the dilemma vegetables means we do? So here is the game machine grigliaverdure!
also serve this ... the friends, right?;)

Complex Migraine Syndrome

Mae West ... coming soon

How exciting, we're almost there! After months of preparations for the opening day approaches ... If someone

just be passing the 29 evening, I'll be there:)))

Looking For A Combination On An American Lock

taco meat (a Sunday Mexican)

With this post I would like to dispel the myth that Mexican food is necessarily complex and spicy cuisine. .. It will be a series of personal experiences that led me to love Mexico, I find that the cuisine of this country is wonderful and tiring at all: I could eat tacos every day! So much so that in this week's absence is just what I did, thanks to the arrival of Mexican uncles who have pampered and stuffed with good things every day!
Well, here is a Mexican-style Sunday dinner: tortillas corn, grilled meat, guacamole, onions and baked potatoes and hot sauce .... y ya esta!

For the corn tortillas is simple: you make a dough of corn flour (I always use the Maseca ) and warm water, the dough should be soft but should be able to work with your hands. It should rest a half hour, then make into balls about 4 cm in diameter and stretch with tortillera (if you have one!) Or with a rolling pin. It is then cooked on a hot plate, about 2 minutes per side. If they are done well, should swell.

The tortillas are the basis for any accompanying a bit 'as we have bread.

In my opinion, however, the grilled meat is the top! And here I would like to dispel another myth: the tacos are nothing more than tortillas stuffed with "something", so nothing strange things ... the grilled meat is perfect!
is how to prepare a taco meat Asada: you take a tortilla, it takes on a bit 'of meat (not much, if not, will not close!) Add whatever you like: onion, tomato, beans, salad cheese ... well, free rein to the imagination! If you like a little 'bit of hot sauce and a' lemon (my Mexican relatives use it everywhere and very wrong to say that age!) Rolled mo 'cigar and voila! QUE VIVA MEXICO!

Denise Richards Brazilian Wax

Bucatini arraganati

After a short break, here I am with one of my favorite dishes, I think it is typical of Puglia, but I am not sure of the name ... I just know that my grandmother called him so! :) I think

"arraganato" from parts of Foggia it means baked with garlic, oregano and tomatoes, but even this, but ... I am not sure if you know more than me various insights are welcome!

However, the preparation is simple and the dish as well as being good is also its shape with those roasted tomatoes on it!

Ingredients for 4 people with a good appetite

1 liter of tomato shallot

400 g fresh mozzarella

bucatini

500 g 500 g cherry tomatoes garlic

, oregano, oil, salt

breadcrumbs

First you prepare a simple sauce of tomato, I did it with the shallot undecided between garlic and onion (usually I put the garlic in sauces where there is cheese and onion instead of the cheese when we do not know but here goes .. there is still above the garlic to brown but there is the mozzarella .. well ... I was pretty confused about it then I cut the head of the bull and put the shallot!)

then boil the pasta "al dente" and dress with the sauce.

In a well-oiled baking pan is made of a layer of bucatini, a mozzarella into small cubes and so on (about 3 layers of pasta with mozzarella and 2 of these doses). He then cut the tomatoes in half, seasoned with minced garlic, salt and olive oil and oregano are arranged on the surface of the dough facing up. He then sprinkled with bread crumbs, a little oil and shall give notice to 200 ° C for about 20 minutes. At the end of cooking if the tomatoes are not fried, it takes quite a while ' grill is not too strong ...

Jelly Like Cervical Mucus

cherry cakes (baking part 3) ... and a small vent

This post concludes the chapter "yeast" started this week ... with a little 'sad actually because the day after I have made these photos are the thieves entered the home and among other things also took away my camera ... sob, sob ...

short, I left this post for last because it was my favorite and I will not let me ruin this completely ugly people!

Sorry for the outburst, and then go back to the serious stuff! As I said

lievitino had divided into two, one-half that I had put away for prepared sweet I added:

500 grams of flour manitoba

3 eggs 180 g sugar

a teaspoon of salt

grated lemon rind 130 g butter at room temperature

milk as needed for kneading

I worked for a long time the ingredients until dough is smooth, I formed a ball, engraved cross and left to rise (the usual things, in short)

I then took a piece of dough, I stretched out with a rolling pin to form a rectangle with a thickness of about 1 cm (even less) and I distributed on the surface of cherry jam. I then roll the long end to form a long narrow roll. I cut into thick slices about 2.5 cm and I laid out on the paper muffin cups. I put the cups in the muffin pan, I let it rise for half an hour and bake at 200 ° C for 15 minutes scarce.

To check the area (always best not to overdo it, cook too mean to harden) I used the old method of stick: if inserting it in the candy comes out without batter stuck and almost dry it is ready!

To decorate I used a grain of sugar to make jam when that comes out is still liquid, so they stick well.

If you have done so much, though, and do you plan to keep them a few days, consider that the grains of sugar in contact with the jam tend to melt and are no longer so beautiful ...

Obviously with all the dough that comes out will make many more rolls, I preferred to use some and freeze the other to use it further on ....