Wednesday, November 17, 2010
Tuesday, November 16, 2010
Toronto Cruising Areas
U2 Concert Rome October 8, 2010 A spell that is renewed every day, every hour
,
, anytime!
Music has no boundaries no limits
never dies!
seems made up of millions of
yet are only seven notes,
hopping here and there, and
creep into our thoughts.
The music can touch our soul
to rekindle our memories
to enhance our emotions.
And maybe the world could not exist without
!
Sunday, November 14, 2010
Probability Of Guessing 4 Numbers
Cabbage dumplings with sausage and dried fruit cooked wheat
This recipe I used to years ago, I found the recipe in a magazine and was one of our favorite dishes. Then, as often happens, the recipe has passed into oblivion ... Luckily I had kept the newspaper page in a book where the sign, and occasionally disorderly, the recipes that I like. The newspaper is Natural Style, November 2003 (my mother, a lifetime ago !!!). Here below the original recipe in the newspaper, you lost the sheet that I am blessed to be around for 7 years!
Ingredients for 4:
8 large cabbage leaves
400 grams of sausage
1.5 dl white wine
2 dl bouillon
70 g pistachios 70 g raisins 50 g
pitted prunes 60 g butter 3 shallots
salt and pepper
Scotti for two minutes the cabbage leaves in boiling water and dried with a cloth.
slicing shallots and let them cook with a knob of butter, add the pistachios, chopped prunes and raisins. Let cook for few minutes, we combine the sausage, and we raise from the fire.
add salt and pepper and work the mixture well.
distribute that we will close on the leaves of cabbage and will tie a bundle with kitchen twine.
have the dumplings in a baking dish, sprinkle with 1 dl of wine and broth and sprinkle with butter flakes.
Bake at 160 degrees for one hour, basting halfway through cooking with the remaining stock. 
This recipe I used to years ago, I found the recipe in a magazine and was one of our favorite dishes. Then, as often happens, the recipe has passed into oblivion ... Luckily I had kept the newspaper page in a book where the sign, and occasionally disorderly, the recipes that I like. The newspaper is Natural Style, November 2003 (my mother, a lifetime ago !!!). Here below the original recipe in the newspaper, you lost the sheet that I am blessed to be around for 7 years!
Ingredients for 4:
8 large cabbage leaves
400 grams of sausage
1.5 dl white wine
2 dl bouillon
70 g pistachios 70 g raisins 50 g
pitted prunes 60 g butter 3 shallots
salt and pepper
Scotti for two minutes the cabbage leaves in boiling water and dried with a cloth.
slicing shallots and let them cook with a knob of butter, add the pistachios, chopped prunes and raisins. Let cook for few minutes, we combine the sausage, and we raise from the fire.
add salt and pepper and work the mixture well.
distribute that we will close on the leaves of cabbage and will tie a bundle with kitchen twine.
have the dumplings in a baking dish, sprinkle with 1 dl of wine and broth and sprinkle with butter flakes.
Bake at 160 degrees for one hour, basting halfway through cooking with the remaining stock.
Saturday, November 6, 2010
How Do I Know If My Dog Has Frostbite
This post is for my grandmother, who has left me many things, without my even noticing me ... And 'now that she is no more I'm realizing that I find myself wearing forward the traditions that I had taken for granted but without her, we took so much risk of being lost ...
This cake always did on the day of the dead, as tradition dictates of Foggia, Foggia even if there were ever returned ...
Ingredients:
Wheat (parboiled better)
pomegranate dark chocolate walnuts
cooked wine
Cook the corn according to package directions (I use the grain parboiled that you buy at the supermarket, of course, the original recipe calls for the grain mill, which must stay wet and do not know how to cook), drain and let cool.
Add the pomegranate seeds, chopped chocolate and chopped walnuts.
Finally, before serving (otherwise the grain absorbs all the wine, it hardens and becomes dark) add the cooked wine.
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