Saturday, February 26, 2011

Baxi Boiler, Error 03

Fonteno in gruppo

Today I anticipated the release of the group, call the water tomorrow and I still follow Martina, so if I can do the scheduled two hours or I will stay in the warmth.
ready off at 8.30 this morning heading towards Lake Iseo. I stand before the Clusane shot up to Pres and the group. Pigio them come ashore and the first LAP I do at least 30 minutes of ascent at 65 rpm for the medium, the first piece is challenging, the second one is very smooth. I do not get to 30 minutes, but I think it's fine. In return alert friends, I do stretch 3 with 8 minutes of recovery, the recovery first before I do, and the second I pull lasica and I start in third position and then advance to the final draw. In addition to this the Gambone me necked Sarnico and two installments of Provaglio. While at first I held the second I let go. Returning home to shower and lunch, early afternoon I had the legs on the cross! I'm satisfied, I made the exit quansi always ahead of the group, and I think that fatigue is "normal." Tomorrow I hope to be able to complete this week, I skipped Wednesday's session rolls, I came home late from work, while Tuesday and Thursday work regularly to the table. Next week we will
GF di Cecina.
Here is the link to Garmin Connect , tomorrow night I should post id born to two graphs work midweek.

Tuesday, February 22, 2011

Hematocrit Levels And What They Mean

Domenica Lunedi e Martedi

Here is the link to Garmin Connect Sunday.
output group, I had to do a couple of climbs of about 20 minutes, the first were the Shores of St. Eusebio (for Mark would be the last run of the GF Valli Bresciane April 25) the second had to be shorter, but a technical problem I could not complete it. I used the slight slope from the Cunettone Tormini.
The transfer was part of a very soft, before we had friends with less leg, then the top of the climb I passed and I advised that I started to do an exercise. After Cain, I have reached Gambone Celli and Junior (and I have passed), while to the penultimate I even bend past the spin doctors, but soon after put the 34x27 and had to discharge (apparently had a period that is different). I got to the step maintaining the 245 watt. Clustered with the latest high altitude, some have fallen back on the same street, but we at Lake Garda. I made the descent without worries, it was cold, I slowed down a valley I've been waiting the past and I have provided below the front group. Once in a dozen Gavardo home, I am the Pres, cyst, End Month, Junior, Double Zero and the Invisible have taken to the Lake in Salò we shot for and got Zette, here I had to do the exercise, I started with 50, towards the end of the session and we were slowed down and we stopped walking we past. Junior Double Zero later this month and we have lost, they had stopped the work, so we are back doing Tormini. From Tormini Pusterla we pulled up to three with a good average, we have put behind the cyst because for him it was already troppo.Grande output, even though I worked a lot on Saturday, the legs and the body responded great. Monday
usually stretching circuit, while this evening rolls. In addition 1h 20 'with 2x20' interspersed with 15 recovery without exceeding the average rose to 147 BPM (they were much lower) and 190-210 watts on a climb of 4.5%. then finally recovered. Tomorrow
discharge rollers. Roberto told me, for him to work last week were carried out as per my feelings.

Monday, February 21, 2011

Birthday Cake Hair Stylist

"Muffin" The Bounty coconut and coffee


Uh how nice !!!:- D
The experiment worked:)
So I was playing with the idea of \u200b\u200bmaking muffins with chocolate: there are the chocolate chips. -.- '
Let the muffins coconut and nutella? Too much heat, and then there is the Nutella! -.-''
Only with the coconut? YES!: D
kneaded Until I thought that perhaps alone would have been a little dull .. I turn and see the coffee maker.
Yes! Coffee and coconut: D: D
And so it was. And the result was not disappointing at all, indeed!
Then you ask: why muffins in quotation marks? Perchè non avevo stampi x muffin in casa e ho dovuto usare quelli x Madeleine, quindi..Madeleine al cocco e caffè!:)

Ingredienti x circa 10 muffin:
>125g di farina
>70g di zucchero
>80ml di caffè
>Circa 130g di cocco disidratato
>20ml di latte
>1 uovo
>50g di burro
>1 cucchiaino di lievito
>1 bustina di vanillina
>1 pizzico di sale
P.S: le quantità del caffè e del coco variano depending on your tastes!
Mix ingredients in a bowl first and then the wet powdery or liquid.
The dough should be smooth with no lumps and piutosto.
Place cups in a kennel and put everything in a convection oven and preheated x cira 15-20 minutes at 180-200 degrees.

are soft and the scent remains "under his nose" after a lot of time you have eaten:)

Ah, I participate in Giveaway of the blog PROJECT ❤ ME:

How To Find Relic Of Eternity Sims 3

Pizzoccheri mountain


I pizzoccheri sono un formato di pasta tipico della Valtellina simile a delle mini tagliatelle e fatti con la farina di grano saraceno. Vengono solitamente preparati con patate, verza e tanto tanto tanto burro e formaggio...una ricetta piuttosto ricca e calorica.
Credo che sia un peccato riempire di grassi un piatto come questo, che con la presenza del grano saraceno (che grano in realtà non è, ma appartiene alla famiglia delle poligonacee) ha senza dubbio un ricchissimo valore biologico: il grano saraceno contiene, appunto, gli otto amminoacidi essenziali in proporzione ottimale, è un'ottima fonte di fibre e minerali ed è privo di glutine.

Non li ho conditi come la tradizione requires, but I tried to bring to the table the flavors and aromas of the mountains: the bacon and mushrooms. Really good ...

For 4 people you need: 320g of pizzoccheri Valtellina, 2 medium sized potatoes, diced 150g bacon, about a half cup of dried porcini mushrooms, leek, garlic clove, a couple of nuts, a glass of wine white, parsley, butter and parmesan cheese.

Peel and cut potatoes into small pieces and put them in a pot with cold water when it is raised to a boil and add salt to taste and cook pizzoccheri together with the potatoes for about 15 minutes.
Meanwhile finely chopped leek, crushed garlic and sauté in a little d'olio aggiungendo se necessario un mestolo di acqua calda o di brodo.
Aggiungete i cubetti di speck, le noci tritate grossolanamente e i funghi precedentemente ammollati e tagliati a piccoli pezzetti ed eliminate l'aglio. Lasciate saltare in padella per 5 minuti e sfumate con il vino; non aggiungete sale perché già lo speck risulta abbastanza sapido in cottura.
Scolate i pizzoccheri e le patate e versateli in padella facendoli bene insaporire e lasciando che le patate diano cremosità.
Mantecate con un pezzetto di burro e una manciata di parmigiano grattugiato e servite cospargendo di prezzemolo fresco tritato.

Saturday, February 19, 2011

Peliculas De Incesto Gratis

Cena per il Mio compleanno

Thanks buddy!
Tonight we celebrated my birthday. Sunday 13 to 4000 I was offered a drink of Laigueglia competitors, but only 2 I had expected .... instead this evening with Citizens, cyst, Beppe Red and their families, we celebrated my 43 years with a succulent spit in front.
a complete intimate with "pajamas" attached to their gift, but not limited to, a great business with a long and very nice dedication.

Thank you to our friends but especially to your loved women!

Peeing In Underwear Men

Carico in solitaria

birth at 8.30 this morning, I find friends at home, but I must do my homework and so I can be of the opinion that no group. Just outside the paese non li sento più dietro, avranno cambiato strada e cosi io proseguo con il mio ritmo. O vado forte io o sono "stronzi" loro... penso la seconda però  (sempre nel modus operandi della Freebike si intende). Continuo per 27 minuti in Z2, ogni tanto sforo, ma tutto è sotto controllo, poi comincio con gli esercizi. 10x1' in allungo con rispettivo recupero, poi 15 minuti di recupero, arrivo ai piedi della salita di Polaveno e comincio le salite, 4x10' in Z4 alta con 10' di recupero tra le serie. finisco il giro con 15' in Z3 e 10 di defaticamento.
Ecco il link al Garmin connect .
Gli allunghi sno stati massacranti, penso di aver sbagliato ad eseguire i primi 2-3 poi verso la fine invece mi sono trovato the road with roundabouts that do not allow me to complete the exercise. I must learn to choose the path. Monday
send data to Robert and see if my feelings are correct.
Tomorrow I should go out in groups, that my friends always want me but .....

Thursday, February 17, 2011

Poptropica How Get Paintbrush

Giovedi e prime fotografie

Today I worked, 1 hour rolls x 30 km with a 3x5 'rest in Z4 in agility in Z2. Apparently I was still a bit tired, the heart is not saliva, but all the tasks have been carried out.
With this blog, I discovered that Mark had posted photos of Laigueglia. Here's mine.



Wednesday, February 16, 2011

Motorcycle Made With Gum Paste

Riposo

Oggi dovevo farmi un oretta di rulli con 20 minuti di specifico, ma arrivato tardi, ho preferito rinunciare, come mi hanno insegnato meglio saltare che fare le cose controvoglia.
Devo decidere per le prossime gare, a casa cominciano a farsi sentire... Martina comincerà le gare al 3 Aprile ed io da quella data ne avrò 4 filate....vediamo, intanto proseguo come da programma precedente.

What Does A Pamper Cake Look Like



Here, on this recipe much to say ..
start by saying that it could be a recipe for a Valentine's Day delays, or .. that .. well, who does not know what are the Bounty? Delicious "cookies" coconut covered with chocolate:)
riproduciamoli So, why not? Simple. Because if you do not have patience and dexterity is better to buy ready-made XP
But no, by! Describe the satisfaction you feel when you see a dish made after so much effort? Difficult; D

So here! The recipe I got it from Tina's blog, although I suffered some changes ^ _ ^

Ingredients:
> 200 g coconut flour
> 80 g sugar
> 100 ml of cream (that probably serve more)
> Milk chocolate or dark chocolate about 300g

Mix the flour, sugar and cream in a bowl, making sure to get a well-composed work, try to form a bar with your hands to see if it stays compact.


then be prepared, fingers, even though the work would be preferable to simplify them in a "ball".
Put the shapes in the fridge (or freezer for you to become very hard) for about 15 minutes.
Melt chocolate. Here there are some problems, perchè la ricetta originale diceva 150g, MA, mi sembravano pochi e difatti lo sono stati. Magari aggiungete un pò di latte al cioccolato fuso, così diventa un pò più liquido, quindi più facile da utilizzare.
Rotolare le barrette o palline nel cioccolato e disporre su carta forno.
Far riposare in frigo x almeno 2 ore.



"Anche l'occhio vuole la sua parte": Per questa ricetta c'è un'eccezione xD xD
Tutto sommato però sono buoni e assomigliano (di gusto!!) moltissimo a quelli veri ;D

Tuesday, February 15, 2011

How To Make Medusa Wig

hands of fairy

desserts are more simple than the desserts are good ... take the "new Italian pastry, just to say something new, you want to put un'apollina filled with cream or custard and one filled with nutella? ? and the baba?? cabbage stuffed with nutella baba not only eat but you can not even hear baba nutella .... noooo! ok, I'm a little biased, I love the custard cream nutella but its not ... sometimes I put it on bread but it is an extraordinary event in the house if I Nutella! you like the "new pastry"?

Pastra browse
sugar

stendere la pasta sfoglia circa 3mm formando un rettangolo o un quadrato con un lato di circa 30 cm l'altro anche più lungo.cospargere di zucchero da entrambi i lati. portare gli estremi del lato da 30 cm verso il centro, poi di nuovo gli estremi verso il centro. unire i due lati formano una sorta di rotolo. con un coltello ben affilato affettare il rotolo. le fette dovrebbero avere lo spessore di 1 cm circa, sembrano tanti cuori. cospargerli di zucchero appiattendo anche un pò. disporli sulla teglia foderta di carta forno. metterli in frigo per circa 30 minuti. cuocere in forno a 220° già caldo. a metà cottura, circa 5 minuti, capovolgere le mani di fata. lo zucchero candy and you risk burning the whole.

Gay Chicago Cruising Spots

San Faustino

Questa Mattina sono a casa, festa del patrono di Brescia, e cosi ne approfitto per fare l'uscita evitando la sessione sui rulli. Pioviggina, ma esco lo stesso, appuntamento alle 9 al bar con il gruppo, siamo in 5 io Pres, Tuttologo, Botarel, Divaricato and finally Cuochino. Direction Paderno Fc in agility, at the junction of Provezze greet them, I have my "homework" the Pres and his other .... boh, I carry on the road between Monticelli and Ome, and from there I do the 4x30 series Vel in the program. Arriving at the roundabout and around the bike, then squeeze the garmin but I realize that I had not only stopped the mounds lap, but I stopped the time. Lighted it again and go on the ride Z2 coming home after about 1 hour 30 minutes. Tomorrow we will see how
load throws.

Kim Kardashian Furnitur




the quiche takes me back in time in Naples ... to a nearby slightly unbearable! ! I must say ... hilarious talked for an hour without taking breath, and what he said ... embarrassing! I and my friend (with whom I shared the house) we had dubbed "A Borz" ... not even remember why, but still makes us laugh ... all to say that had French origins ... and taught me quiche ...
to understand doses are for a base of puff pastry ready that of the super or a roasting pan about 24x28 cm.

pastry
4 eggs 200 ml cream
100 grams of bacon in one piece made
diced 3 tablespoons of frozen peas (if you like)
100 grams of grated parmesan
salt and pepper to taste

in a dish, beat the eggs, add cream and parmesan. just put a pinch of salt ... a sprinkling of pepper if you like. I use a mixture composed of black pepper, white rose is very fragrant. Cook the peas with a little onion and extra virgin olive oil. roll out the dough, leaving about 1 cm to the edges. pour the mixture of eggs and cream, add the peas spread across the surface and in the same way the diced bacon. Bake at 180/200 ° until cooked ... if I look under the pastry is golden. will swell a lot but just outside ... ottoman deflates. if the egg color too much and the pastry is cooked lower shelf of the pan and cover tightly with aluminum foil but not! I use it often for parties ... I have to say that he has had several successes. Obviously the base is made from eggs and cream cheese then you can go fancy. there are versions with vegetables and vegetables really appetizing!

Can Moles Get Pierced

GF Laigueglia

Here we are at my weekend in Liguria.
arrived around 23, Michael (Monday to become The Invisible) is placed in the Andora stop, only 2 km from Laigueglia. But within us is full, so I decided to go directly to Laigueglia. Fortunately, not 2 but 6 km, with Cape apples to do ..... So I start with the camper after Laigueglia direction Alassio. Nightmarish night, every car that passed the RV was moving, but in the end we managed to sleep.
7.00 am I get up I wash and take my bike to go to collect the race pack. Meanwhile, phone and Pres End Month are arriving by car. Parking at 10 meters from the camper, so Ross prepares breakfast for all, and once you start off clothes.
I have the chest down, 130, but I decided to enter the grid with my friends, Michele with the 134, you see the camper but then disappears .... (On Monday, the Pres fastened her the nickname "The Invisible"). We are on the grid at 9.30 am, as usual it gets warm with the sport of choice for us cyclists .... "The ciacole" or "Barbossa" (in Italian gossip). We are ready at the start, I lose the wheel, but I do not have a problem, I have to find a wife and daughter, I'm sure they are cheering me on, because here that I see on the left side I stand on the pedals and sending kisses to my women. Just step, I put on the handlebars, low grip and go to retrieve your friends. Li beak just after Alassio, as a train passes them and shooting them behind me. Here is the first downhill and I start here to lose their wheels, I do not trust to go down, I have not got to know the rear wheel with the PT, and so I find myself with 3 others to try to patch up the hole, do not we will succeed, only to turn left to elbow, when he starts eating and drinking we can engage the group, but my friends are in front of about 300 mt. Once at the bridge here is the traffic jam, and I see coming in the Pres and End Month I
call as usual "set rspecificrequirements endo?". I take this opportunity, so they are all still, park the quad, and go to "toilet". We set off again and as usual I have to face what you do not want to include the 34, the trac jam change down the chain entry and ... away with rosary. The step 34x23 agility and allotment of good rhythm going, and climb to the top of my buddies do you hang up. Everything goes smoothly, including the first descent, Month End takes me, the Pres is in front, arrived in the valley, apparently flat ground in the stretch, I find myself in front of two that lead to bad, but when it comes to changing the second move, So I have to go out and shoot. Behind has put a girl in the group that carried over. Turn right and go towards the second climb and endless. We stopped to rest, is the second, we missed the first, a slice of orange, a piece of banana and fill the bottle again. The ascent of Ginestro is long, about 3 / 4 vado in crisi, sembra che stia pedalando con il 50 ma invece ho il 34 con il 27 dietro.... salgo salgo, e arrivato al salsiccia party, il Pres si ferma. GLi dico " no andiamo tanto non mangiamo nienti qui" e lui " go sbusat!" prima GF primo buco, ma cambia sto copertoni, è mai possibile che rovini la media a tutti????? battutaccia! Intanto ecco il nostro amico di Cicloturismo, poco prima mi aveva fotografato il mozzo PT, ora si avvicina e ci fa le domande prende nome e cognome e con il suo buon panino in mano ci saluta: " vuoi vedere che finiamo ancora sulla rivista??". La cima è li a poche centinaia di metri, ho lo spolverino e giù in picchiata. All'inizio tengo le ruote dei due velocisti, ma poi li mollo, ( calcolate that eventually they'll give me three minutes and downhill I have never passed any) towards the end I do a ciucetto, and here I take the bottle slips. Have no water mixed with sweet mouth! Downstream are continuously on my rhythm, I'm alone, I reach a group, and continues, do not give me change so I go with my legs, I reach for another group, but it's a girl, how do I get back and be distributed as follows, to Half a strong headwind, I move you make a change but then again when he touches me I lose them. Against wind, I still reach a round of changes, but what touches me again fall off, so I decided to go alone. Arrive in Andover, turn right there and I have them all behind, the last climb, I should make it to all .... but I no longer have the first km as well as I do I feel, then I try to respect the tasks data, I progressed to the finish.
I close the garmin under 4 hours, but still with the real time will be approximately 4.12 ... I'm happy, I have a lot of preparation but I'm more than last year.
now March 6, but it's carnival, you want to see them stay home?
the next.

Here is the link to Garmin Connect: GF LAIGUEGLIA 2011

forgot .... the invisible we have not seen, better than we did and it was his first ever GF: Not to take anything away from Michael, but I think it's starting in front of a whole other story.

Monday, February 14, 2011

Lumpus Imaginationland

quiche bacon gnocchi and arugula for Valentine


maritno ehm ... is still laughing!

recipe for two:

3 small potatoes about 250/300 gr flour
about 150 grams (half half semolina flour 00)
a pinch of salt

30 g butter
100 grams of bacon in a single slice
100 ml of cream (about half a pack)
rocket about a bunch according to your taste salt to taste pepper
30 gr parmesan

peel and boil potatoes mash con lo schiacciapatate.
unire la farina e il pizzico di sale, cominciare con metà dose di farina ed aggiungerne altra man mano che le patate la richiedono. stendere l'impasto con il matterello e con la formina piccola a cuore creare gli gnocchi...se non siete in vena di romanticismo formare gli gnocchi normalmente.
in una padella larga far sciogliere il burro, soffriggere leggermente lo speck, aggiungere la panna e lasciar cuocere 5 minuti, salare. in abbondante acqua salata cuocere gli gnocchi e saltarli nel sughetto preparato. aggiungere la rucola sminuzzata grossolanamente, una spolverata di pepe e parmigiano.

con questa ricetta partecipo a hart-to-hart

Sunday, February 13, 2011

What Type Of Hair Does Lala

kranz of Montersino


un'altra ricetta di Montersino. devo dire che la forma non è proprio corretta...poi spiego il motivo...il sapore era ottimo invece!! li ho fatti sia con l'uvetta che con gocce di cioccolato fondente.

ricetta:

1/2 kg di pasta sfoglia
1/2 gr di pasta briosche
130 gr di confettura di albicocche
80 gr di uva sultanina
80 gr di scorza d'arancia candita a cubetti

per la pasta briosche guardate qui  invece per la sfoglia qui



stendere la pasta sfoglia, spessore 3 mm circa. stendere la confettura di albicocche lasciandone un pò per lucidare dopo la cottura. distribuire l'uvetta e l'arancia candita (oppure cioccolato fondente). copreire con la pasta briosche spessore sempre 3 mm. è importante che abbiano entrambe la stessa forma rettangolare. tagliare strisce lunghe 15 cm e larghe 2,5 cm, non ho rispettato queste misure infatti non riuscivo a torcerle una volta sola quindi ho perso forma originale dei kranz. torcerle su se stesse una volta sola. lasciar rise until doubled polish ... if you like it with egg and cream in equal measure, put in the fridge in a way that incorporates the fresh dough, bake at 180 degrees for 15-18 minutes. polish them with apricot jam.

Confidentiality Statement Example For Email

pastry (Montersino


I used to Kranz and the hands of a fairy. .. just step to the recipe

recipe for puff pastry .... 3.7 kg

dough: 440 gr flour
00
1.5 kg of butter

pastel
1.060
00 kg of flour 30 grams salt 660 grams of water

ball. Mix the flour with the butter quickly. form a square loaf, flatten and place in refrigerator for 1 hour covered with foil.

crayon. Mix all the ingredients for a few minutes until dough is smooth and homogeneous. store in refrigerator for at least 30 minutes covered with foil.

extend the crayon with a rolling pin and give it a rectangular shape, thickness 1.5 cm. put at the center of the dough rectangle and cover it all with the crayon being careful not to overlap too i lembi del pastello (foto 1,2,3). stendere fino a 1,5 cm . piegare la sfoglia a 3 (foto 2,3 stesse pieghe ma senza panetto da coprire). 


stendere di nuovo fino a 1,5 cm piegare a 4 (foto 4,5,6.).



riporre la sfoglia coperta da pellicola in frigo per almeno 1 ora. riprenderla e ripetere le pieghe a 3 e dopo a 4. prima di utilizzarla deve riposare in frigo per almeno 1 ora.

Brent Everett Online Gay

La Focaccia Genovese

La ricetta che propongo oggi I tried it and it came out beautifully!
But a problem arises again: this time will not take any pictures of me because at home we just finished two days before they decide to open the blog, so I had not even thought about taking photos.
I must say that the more difficult it is long and involves three risings, then it is to have at least one free afternoon devoted entirely to the recipe.
The recipe I found it very reliable over the same site, Saffron Yellow.

Ingredients for 6 persons:

> 400 ml of water
> 140 ml of extra virgin olive
> 600 g of Manitoba flour (I used the normal one, which goes bene lo stesso)
>25 g di lievito di birra
>15 g di sale
>2 cucchiaini di zucchero

Sciogliere il sale nell'acqua tiepida  e versate nella planetaria (o in una qualsiasi altra ciotola se impastate a mano), lo zucchero e l'olio.
Aggiungere metà della farina nella ciotola e mescolare fino ad ottenere una pastella omogenea e piuttosto liquida.
Unire a questo punto il lievito di birra sbriciolato e impastare per altri 2-3 minuti, dopodiché aggiungere la restante farina  ed impastare di nuovo to obtain a homogeneous mixture (which will be rather sticky).
Pour 50ml of extra virgin olive on the baking sheet to bake cakes, dust with very little flour a work surface and place on top of the dough, then knead for a few seconds give it a rectangular shape, place on oiled baking pan and brush the dough with the oil in the tin and let rise for about an hour or an hour and a half to about 30 degrees, until its volume will be doubled ( you can turn on the oven light on and put them into the dough to rise with the porta chiusa).
Trascorso il tempo necessario, prendere l’impasto per focaccia  e stenderlo su tutta la superficie della teglia, avendo cura di assicurarvi che al di sotto di esso vi sia ancora abbondante olio. Spennellare la superficie della focaccia di olio.
Cospargere con sale grosso, fare lievitare di nuovo a 30° per circa mezz’ora. Trascorsa la mezz'ora prendere l’impasto per focaccia e pressarlo con i polpastrelli delle dita, imprimendo decisamente nella pasta i caratteristici buchi che contraddistinguono la focaccia alla genovese.
 A questo punto irrorare la focaccia con i restanti 50 ml di olio extravergine di oliva e metteee di nuovo il tutto a lievitare (per l’ultima volta) per circa 30 minuti sempre a 30°.
E’ ora di infornare la focaccia in forno già caldo a 200° per almeno 15 minuti, ma prima di farlo dovrete spruzzare la sua superficie con dell’acqua a temperatura ambiente; estrarre la teglia dal forno e poi fare intiepidire la focaccia su una gratella prima di tagliarla.
Vi assicuro che è assolutamente fantastica!

Saturday, February 12, 2011

Baixar Pokémon Dusk Gold



Sempre all'insegna del comfort food...cosa c'è more comforting baked pasta with its crust to the surface and the softness of white sauce? Hmmm ... maybe just the chocolate!

For a pan that will feed about 4 / 6 persons serving: about 200g of mixed vegetables (I used frozen ones for the soup, including some borlotto), 300g pasta, a shallot, a clove of garlic, 40g of butter, 40g flour, 400g of milk, grated parmesan, extra virgin olive oil, salt, pepper and nutmeg.

Cook for about ten minutes the vegetables in a fried shallots or onion and garlic finely chopped.
Season with salt and pepper and set aside. Prepare the sauce by melting the butter in a large saucepan (must starci oltre alla besciamella anche la pasta e le verdure), fuori dal fuoco unite la farina setacciata e mescolate aiutandovi con una frusta per sciogliere i grumi. Rimettete sul fuoco e lasciate cuocere il roux (termine francese che sta ad indicare appunto questa preparazione base di burro e farina, che già dal 1500 veniva utilizzata per addensare le salse che accompagnavano carne, pesce e verdure) fino a che non inizia a sbianchire. A questo punto togliete di nuovo dalla fiamma e versate a filo il latte, mescolate e rimettete sul fuoco. Continuate a mescolare aiutandovi con una frusta, sarà pronta dopo circa 15 minuti ed eventualmente regolate la densità aggiungendo latte o farina. Insaporite di sale e noce moscata, coprite con un coperchio e tenete da parte.
Intanto mettete a cuocere la pasta scolandola al dente e una volta pronta, trasferitela insieme alla verdura nella teglia della besciamella (tenete da parte due cucchiai di besciamella che servirà per 'sporcare' la pirofila). Mescolate bene in modo che sia tutto perfettamente amalgamato e insaporite con una generosa dose di parmigiano grattugiato.
Versate il pasticcio di pasta della pirofila, cospargete di altro parmigiano e mettete in forno a 180° per circa 15/20 minuti o fino a che la superficie non sia dorata.

Painless Herpes Blisters

Vegetarian Baked Pasta Frittata Zucchini Soup imperial


La zuppa imperiale è un evergreen di mia nonna. Ogni sabato pomeriggio, da autunno a primavera ne prepara almeno 3kg, li divide in sacchetti e freezes them, ready to be distributed to daughters, aunts and grandchildren for lunch or dinner on Sunday ... and it is not Sunday without the broth, of course.
It 'an old recipe, comfort food of the past who has no time and has no age given that everyone likes, even to children.

For 4 servings you need: 3 eggs, 90g of semolina, 60g grated parmesan cheese, 60g butter, nutmeg and salt.

Melt the butter off the heat and add the semolina and parmesan. Beat eggs and add to the mixture with salt and nutmeg (or pepper).
Butter a baking dish and roll out the dough equalizing imperial well and that does not exceed one centimeter in thickness.
Bake in oven at 200 ° for 10-15 minutes, the surface should be golden but not too dark and the butter should fry.
Once it has cooled remove from pan, place it on a plane and cut into small cubes.
This soup should be eaten in broth instead of meat, just cook 5 minutes from boiling and ready.

Statistics Canada And Lactose Intolerant

Scarico pre Laigueglia

Today discharge with a few shots to bring the heart and legs .... sin for this very strong cold that I caught.

Tomorrow begins the new season, chest down 130 I could go with Mark and Frenk ..... mmmmmm I think that by the second grid and go with the Pres ... I have no leg to keep their pace, if not let me back into the grid within stories. Let's see.

Good luck to all hope for a dry race! Here is the link to

Garmin this morning.

Friday, February 11, 2011

Tooth Extraction At Stoke-on-trent With Ga

Cupcakes! The properties of

Eh si!
Ricettina americana (dolce -.-' ) alquanto famosa mi sembra..
Purtroppo non ho potuto farli quindi le foto che utilizzo le prendo dal web, ma sicuramente later I will make them and put my photos:)

Ingredients:

> 120g of flour
> 120g sugar
> 120g butter
>
2 eggs> 1 teaspoon baking powder
> 1 b vanillin
> 1 pinch of salt
> a bit of grated lemon zest (to taste)

In a bowl, pour sugar and butter at room temperature and stir well .
Then add the other ingredients into the yeast last, otherwise the chemical process begins immediately and not good.
When the mixture is smooth and pour into baking cups in muffin molds.
Place in oven to 160 degrees for about 20 minutes (always best to check).
The appearance will be very very similar to a muffin.
stuffed with a cream or a glaze, or leave it ready:)

are a great way to have fun with your imagination: D


Thursday, February 10, 2011

Frases De Felicitaciones




I do not like eating vegetables and fruits out of their perfect season, but I found the zucchini in the fridge and somehow I had to do it.
3 zucchini (4 if small), 4 eggs, a handful of parmesan cheese grattugiato, uno scalogno, uno spicchio d'aglio, olio evo, prezzemolo, sale e pepe.
Pulite e grattugiate le zucchine, o tagliatele in piccoli pezzi. Fate appassire lo scalogno tritato finemente in un filo d'olio con uno spicchio d'aglio schiacciato e uniteci le zucchine, salate, pepate e lasciate che si insaporiscano e che evapori un po' della loro acqua.
In una terrina amalgamate bene le uova sbattute, il formaggio, il prezzemolo tritato, le zucchine (ricordatevi di eliminare l'aglio) e aggiustate di sale e pepe. 
Versate il composto in una pirofila unta di olio e infornate a 180° per una mezz'ora circa o almeno fino a che la superficie non sia d'orata.

If you are as you read this post in late spring or summer, you will certainly zucchini better: smaller, more flavorful, firm flesh and a more compact and dry, in this case you can avoid passing it in the pan .

Bon appetit!

Wednesday, February 9, 2011

Escorts Que Engolem Esperma

Scarico

This evening session reels. Almost 57 minutes to nearly 28 media with average of 90 rpm and below 120 bpm. I set up a race of 26 km, 1 hour I had to miss about 3 minutes. Meanwhile, I saw the film Placido Vallanzasca. Tomorrow if I can go out ... ... otherwise still rolls.

Tuesday, February 8, 2011

Clips Of Kates Playground

Martedi 8 febbraio Ultimo Carico

Here, this week began in the best way. It will be a busy week, Monday session of stretching, last load today, tomorrow, in view of the drain only GF Laigueglia. We decided to go skiing Laigueglia anything, I hope to find RV parking for the evening, arriving late after work.
Tonight the program crashed, I had made a run of about 32 km, you had to do 20 minutes of heating, then 6x1'30 "with recovery of 8 'between one and another. After the heating run in Z2, I started a run of 20 km I think I can do the job specific, in the end I did, I saved the race, I went on the record without recupro another race and then I started to record the specific. Then I finished unloading shooting without recording. In the end the sum of the whole session brings km about 35 km 1h 15 'or so.
The problem is the roller or melgar Realtour the program, every now and then crashes and this I think it is due to the system oprativo before aveov a desktop computer with XP 32 bit now use the laptop with Vista 64bit. Elite has released the driver but I guess I do not work very well. Here are two graphs, totally missing the first 20 minutes in the first chart I made 1 'and then begin heating immediately repeated. I finished in the latter, the recovery started without recording and then I repeated the last run and ended with the discharge.
Top 5 repeat
last part of the session