Kissed By Magic Healerchic

HAPPY NEW YEAR TO ALL - GARGANELLI home-made egg with black truffle in its atmosphere






Happy Birthday to a wonderful 2011 to all!

Happy Birthday to a wonderful 2011 for those who take the middle lane of the motorway and there will not move even with the guns.

a Happy Birthday Who calls you a wonderful 2011 at ten o'clock at night and pretend that you run to him to solve a problem even though you have clearly said it's impossible to solve because you have no way to have any spare time but you go on the itself.

Happy Birthday to a wonderful 2011 for those who use these vacuums in reverse to blow through the streets at five o'clock in the morning giving the first alarm.

Happy Birthday to a wonderful 2011 to those who are convinced that the cold water before the hot bubble.

Happy Birthday to a wonderful 2011 Office post of our country, with the overflowing room full of people because it closes a door, probably the three are too many open.

Happy Birthday to a wonderful 2011 to couriers who leave nothing to indicate their step and therefore must be crazy to know if a package has arrived.

Happy Birthday to a wonderful 2011 to those who always know something more about you.

Happy Birthday to a wonderful 2011 to all those who know and when called upon to present ..... the all vanish.

Happy Birthday to a wonderful 2011 to my former accountant who made me pay thousands of euro in fines to the state only because he has not done its job by saying that it is only my fault.

Happy Birthday to a wonderful 2011 the Inland Revenue can take money from those who have few and that, instead, unable to cash them by others who have many, either because someone has done more that allow it only to its companies and very few others, but just a few others, they will enjoy.

Happy Birthday to a wonderful 2011 to all those who wish us harm and who are jealous or envious of our love.

Happy Birthday to a wonderful 2011 to all those who wish us well as we are and not how we would like.

Best wishes from my heart to everyone, but everyone, especially to those who can appreciate what he has, to those who like things simple and true, who knows how to give without expecting anything in return.

Congratulations to those who have a child in spirit, regardless of age registry. Who knows how to cry and feel emotion, who never gives anything for granted.

Congratulations to those who do not surrender and continued to believe and fight. Who has one or a thousand dreams and not giving up for anything in the world.

Congratulations to those who able to look inside and know how to listen without being influenced by the next stupid prejudices.

Congratulations to those who have the courage to always be himself.

Happy Birthday to a wonderful 2011 to all those who will wake up the morning of January 1, smiling and thinking of us, and if you think someone else Happy Birthday anyway, the important thing is to smile world.

Ahhh! I forgot .... BEST WISHES FOR A FANTASTIC 2011 WE ALSO TWO!

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GARGANELLI home-made egg with black truffle


Ingredients for the dough: 130 gr

semolina flour
70 g wheat flour 2 eggs


Ingredients for the sauce:

1 black truffle weighing about 25 g butter

A first very simple to implement, whose goodness is all in fresh, homemade pasta and plenty of truffle. It was the second time that we both started with the preparation of homemade garganelli, simple preparation, which requires only a bit 'of time and patience.
As usual mix flour with the eggs and once formed the dough cover it with plastic wrap and let rest in refrigerator for about half an hour. Once picked up will go out and spread in thin sheets (which will pull up to the mark number 6 on the machine). Cut the dough into squares about 5 cm wide and with a special wooden tool we're going to train our garganelli.
The preparation of elementary and seasoning is almost superfluous to tell. We simply melt the butter in a frying pan, as required, to which we add our fresh truffle shavings. Let cook for a minute and pour the garganelli just drained. Mixed well and we are ready to Serve. For those of us who love the truffles, this is a dish irresistible.

GARGANELLI HOMEMADE PASTA WITH BLACK TRUFFLE



Ingredients for the dough:

200 g flour
2 eggs

Ingredients for the sauce:

butter
a shaved black truffle (weighting about 25 g)

Thanks to a wooden garganelli comb it is possible to make these kind of hand-rolled penne. Garganelli are homemade combed penne from eggs and flour dough. They just require a bit of work but they are very simple to prepare.
Combine eggs and flour. Squeeze the dough on the bench with the heel of your hand, then shape it back into a ball. Continue until the dough is smooth and homogeneous. Wrap it in a plastic sheet and leave for 30 minutes in the fridge.
Now make very thin sheets of pasta dough. Cut your pasta sheets into 5 cm/2 inches squares and using the supplied rolling pin, roll each square on the garganelli comb with the pin positioned from one corner to the opposite corner so that the finished garganello will have two pointed tips.
Let the garganelli dry a little on a clean, dry towel.
Fill a large pot with water, add a tablespoon of salt and bring to a boil before plunging the garganelli in the water. Fish them out with a sieve as soon as they are almost cooked because they will continue to soften a bit in the sauce.
Gently melt the butter in a frying pan, then add the shaved truffle. Pour the garganelli into the pan and mix well. Serve immediately.

Loette Contraceptive Pill

MOTHER OF PEARL - ASCOLI - Fried Artichokes

From the open door of the bathroom dripping yellow light. Outside it's still dark in the morning as the contours of the night and unmade Luke is already up, with a toothbrush in his hand and chewing the words in my direction, to say "Come on, who else do we prepared late."
Sleep still burns inside me, I float in the room so inconclusive, as I try to give a semblance of order to the sequence of actions that have to do. Let me slip, for example, face a powerful jet of hot water, then lay a trick lighter and faster, finally vestirmi, chiudere la piccola valigia, mettermi in spalla la borsa e cercare di non dimenticare nulla, perché finisce che dimentico sempre qualcosa quando devo partire.
Tra poco si va, ci aspettano due giorni nelle Marche, tra San Benedetto del Tronto ed Ascoli, dove Luca dovrà partecipare ad un corso di aggiornamento sulle normative e sulle nuove tecnologie antincendio, ovvero un argomento inerente ad una branca del suo lavoro. Ha deciso fin da subito di portarmi con sé, anche se sarò l'unica donna in mezzo ad una ventina di uomini, che giungeranno da ogni parte d'Italia. La cosa non mi spaventa affatto, evviva le novità, in fondo saranno due giorni tutti da scoprire, proprio come una lettera chiusa.
I am happy every time we leave, no matter where, and although this will not be a journey, so to speak romantic, still represents an opportunity for respite to the continuing challenge of the typical pre-Christmas period.
jump straight into the car, after we closed the front door behind him, looking a bit 'of warmth, both blowing the hot breath in his hands, for what little relief this brings us. The glasses are machine embroidered with ice and I can only think of the first stage of the morning, I needed a warm brioche and a cappuccino to give a shock to that sense of numbness that rubs me along the intrusive body. Only later, I can fix in my mind a comfortable chair, and I'll sit there and observe the landscape flow away from the window, and I'll let my three hundred kilometers of words intertwine with those of Luke.
First stop in roadside restaurants after Riccione, in truth not for a real need, but only because I like them as highway, I like watching people going in and coming out, which stretches between breath and resumed a cafe, a ticket lottery, a magazine and maybe even something sweet to munch on during the rest of the trip.
The surroundings are still snowy whiteness and white that completely changes the characteristics of a landscape che mi è, per motivi di nascita, familiare. Ripartiamo e mentre l'automobile va, scatto qualche foto ai campi che sfilano via. Sullo sfondo conto tante di quelle gru che mi pare incredibile e mi rendo conto che stanno proprio costruendo ovunque, strappando via altre strisce di verde al verde. Il futuro sarà cemento armato dappertutto? Blocchi informi di cemento armato, maledettamente tristi. Le uniche bellezze delle nostre città sono state costruite in epoche remote, da popolazioni antiche. Mi domando se qualcuno sa farmi il nome di un bell'esempio di monumento moderno, dei giorni nostri. E allora dov'è il progresso di fronte a tante brutture architettoniche? Me lo chiedo spesso e mi risparmio la risposta.
Viaggiamo lungo Marche, passing old villages, perched on hills, clumps of grass as lace and then the bare ground in the spring where there were fields of lavender. I walk the thrills white body, while the air entering the window ajar when I whip my face. I wanted to taste the wind, a bit 'in the wind that invests the bare trees and vineyards. Life in the winter season is folded into a placid latency, covered in layers of fertile earth, as if afraid to be seen.
"As you spend the afternoon at the course, I will go around the city," I tell Luke overjoyed. And we agree that, in words, then ends up that we meet with the group of participants in a Local Saint Benedict for lunch on the fly and ends that I also end up in the classroom where he teaches the course and I'm not sure how it happened.
No window, then drop into which curious stares, puzzled, amused and full of desire, no walk in ways that do not know, talking with my feet and my thoughts.
before me just a big, bright screen in a side panel with sensors, sirens and fire stations and to my right I Luke, who looks at me and smiles and I'm like the faces, in an intimacy that penetrates a small drops by the mere fact that we are seated together. He asks me from time to time if all goes well. I find myself answering that everything goes perfectly, that even the subjects dealt with, with regard to regulations, I am very interested.
"Did the fire over and over to do his job is also responsible for the control of devices!" Luke explains to a colleague, surprised to see me so taken by the subjects. I did the course in firefighter yes, I am not only interested in clothes and shoes. Often women are undervalued and seen only in the usual cliché-clothes and I love to break the mold. Always.
The five lessons quickly scroll through notions, a break from the buffet and coffee machines and a tour along sections of the factory. Luke shakes my hand, Luke speaks, Luke takes notes and occasionally tells me nice things. And when it is already evening finally leave the room and head toward the hotel we have booked, so we hold luggage, we change clothes and head to the restaurant for the official dinner. Once outside those four walls I feel in great shape, with his eyes open to escape in all directions. I feel free like a wave that becomes the sea and that is renewed indefinitely. Once outside those four walls, we find that the hotel is really nice and our room very much, and colored on the top floor, with exposed beams and a Latvian comfortable. But there is no time to slip on, then throw a line over to the thoughts impure through my head and wear the dress that I put in my suitcase. Luke dies of hunger, I, who knows, maybe yes, but mostly I'm curious to know the menu of the evening, I only know that in the Marches eats really well and this puts me in a good mood.
We head to the restaurant making the transition from a colleague of Luke, who was on board another passenger, a boy of course he Rimini sector. The show runs on the edge of happiness, we talk a bit 'of everything, mountains, travel, daily life and could not miss the argument football heats two kinds of Milan, AC Milan and an inner one, which as expected, of course, are in perfect disagreement on everything. It makes me smile when told of all transfers that are made just to follow their team. Luckily Luke prefers to travel to those romantic football.
In return, the dinner served to us is amazing, the appetizers are excellent, especially the stuffed olives and onion rings served with fried apple slices too. Then a roast turkey with a delicious sauce with vegetables and cold meats are particularly rich. I skipped them and instead I did an encore of olives. Following were the first two, a risotto ai funghi e dei tagliolini freschi con un ragù speciale. Dopo questi due piatti a me e a Luca già sembrava di scoppiare e mentre intorno a noi si alternavano piatti con i vari bis delle portate, noi ci domandavamo se poi sarebbero riusciti ad alzarsi dalla sedia. Ed ecco arrivare il piatto forte, una tagliata di manzo presentata in modo particolare, con i pezzi di carne infilzati dentro un enorme spiedo o meglio, spada, conficcata in una base di legno. La presentazione è stata davvero suggestiva e la carne, cotta alla brace, era buonissima. Per finire hanno servito un tiramisù, sul quale io ho glissato perché avevo già superato il limite.
L'aria fresca della notte, poco dopo, lascia scivolare via le nostre parole, scattering. Leaving the Locanda di Bacco after midnight, headed down the steep hill and through streets decorated with Christmas lights. I look at Luke in the shadow of the passenger and the remnant of the mold on the lips a faint smile.
The next day we wait another five hours of lessons, that my instinct would marinate, but after a hearty breakfast in the hotel dining room, with croissants, orange juice and a slice of pie, I decided to follow in Luke of the World. Classroom course run thousands of slides, so that at some point I lose concentration and start to slide toward the liquid sea, while I can not see to be back there. Miles of hills behind. I think the sea and its silences, which cause life is slight.
Meanwhile lessons finish, followed by a buffet, greetings, Christmas greetings and a gift that Luke and I like a lot. In our hands is materialized by magic a pack containing three bottles of wine of the Marche, which upon our return home will be under the branches of our Christmas tree.
We go out in the open air, the sky is white ruffled and his eyes turned upward to follow a flying V of geese passing over our heads. We put ourselves on the road to Ascoli, where we spend the afternoon in piena libertà, prima di tornare a Bologna.
Portiamo a passeggio i nostri passi tra parchi con palme addobbate a festa, palazzi in pietra e chiese romaniche, con gli occhi svagati, a cogliere quel senso di dolcezza diffuso, che è solo nostro.
Sfiliamo lungo pareti di un grigio che va dal perla al color tortora. E' suggestiva in inverno Ascoli, nella sua atmosfera di madreperla. Restano i segni del passato lungo le sue strade, lungo i porticati, gli affreschi e le tante chiese romaniche, il cui fascino mi colpisce ancora una volta.
shelled through long lanes blacks and subtle, along the shops of artisans and arrive later in the great square of Ascoli, the huge clock and a few sparse loops. Who is holding hands, who hastened the pace to win the bitter cold and those like us, finds refuge in the Coffee Meletti. Two mugs of English tea and a pastry that gives me satisfying to the heart of chocolate.
And while I'm already at home doing tap on the keyboard, deploying the memory of those days, so I'm stopping the luoghi ed il tempo.
Non ho scritto che durante il viaggio di ritorno abbiamo imboccato l'uscita di Cattolica e che ci siamo concessi una cena a base di pesce, che eravamo stremati e che ai margini delle strade c'erano montagne di neve.
Che col pensiero, ma solo col pensiero vi ho affondato i piedi fino alle ginocchia.
E che è bastato solo un sorriso, ora ed allora, a fare da interprete a questo momento di felicità.

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FRITTATA AI CARCIOFI


Ingredienti:

4 large eggs 2 artichokes

salt and pepper grated parmesan cheese

chives
extra virgin olive oil

was a bit 'time that we do not prepare an omelette in the refrigerator and having two beautiful fleshy artichokes did not we think for a moment.
First we clean the artichokes, removing tough leaves first, taking only the heart and the tender leaves. Then we cut them into rounds and blown up for a few minutes in a pan with a drizzle of extra virgin olive oil. In a bowl, we beat the eggs, to which we added a pinch of salt and pepper and a bit 'of parmesan cheese. We poured the beaten eggs into omelet pan and cook for a couple of minutes per side, until done to form a golden crust.


Once removed from the fire we set salt and pepper and completed by adding fresh chives. We have served and allowed to cool, because we prefer it. Our opinion: fresh, delicious and tasty.

ARTICHOKE OMELETTE


Ingredients:

2 fresh artichoke hearts
4 large eggs
salt and pepper
fresh chives
1/4 cup grated Parmigiano cheese
extravirgin olive oil

Coarsely chop artichoke hearts. In a non-stick frying pan over medium-high heat, sautè the artichokes, about 5 minutes. Meanwhile, in a bowl, whisk together eggs, salt, pepper and Parmigiano cheese. Pour into pan with artichokes. Cook until center of frittata is set and top is lightly browned, then turn it up. Serve warm or at room temperature. Complete with fresh chives and season with salt and pepper.