How To Beat The New Poptropica Island

Pavesini home ...



the other night I had to make a trifle to celebrate a birthday, I made the cream and rum on the table I prepared alchermes when I realized that I had in the house even the shadow of a Pavesini ... seconds after the first crisis came to my mind wandering in a few months ago I read the blog of Sara ildolcemondodisara.blogspot.com/2009/02/pavesini.html this wonderful recipe (which I report below the same because it is so perfect. ..)...




Ingredients: For
115 Pavesini


150 grams of flour 30 g cornflour (cornstarch)
130 g sugar 3 eggs
(About 53 g each)
a teaspoon of vanilla extract

Also:
20 grams of sugar for dusting Preparation

:

Beat the eggs along with sugar: they have become very frothy

Add flour, vanilla extract and cornstarch sifted

Turn with slow, gentle movements from the bottom up so as not to remove the compound

Put the dough in a bag and a nozzle is not too large (the Pavesini are rather long and narrow) to form the cookies ... I have come out 115: I recommend you do not have them too big otherwise they widen cooking ^ _ ^

Place the biscuits in the refrigerator for about ten minutes

With 20 grams of sugar dust the Pavesini

Bake at 180 degrees for about 5 minutes and then lower to 150 degrees until the color a little bit (not too much, otherwise I recommend harden)

I do not have it dusted much sugar because I had to use them in the middle of the trifle!

Sara ... thank you saved me!

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L'assenza

Let's face it: an election in less than two months is not credible, especially in a city earthquake.

Does not that prove easy for a city council, a council, a mayor, an earthquake that destroys and kills all 309 victims.

are not able to do policy analysis, but I expected that there was a twist, from the outset, those who, for once, would make me think again about our administrators, all together for the city, the party invitation cards.

E 'Italy of the divisions in this difficult and small tear favoritism a card and dedicate to the city, but had to be done. You are not wanted and not alone. The conduct of our advisers (not all) cry out for vengeance, as the assault to the departments: here satisfied, satisfied there. No one who has never agreed to establish a Permanent Council, "a crisis", possibly using urban professional.

And citizens divided, for trifles. Citizens subjected to real harassment.

Now the specter of a new Commissioner, that God forbid.

But whatever the reasons and the future demands that we know the names of those elected by the people, have decided to honor voting time off, sometimes even as a strategy, meetings or votes of the few councils. I do not want the fire, but first and last names. Whether anyone, we must know who, in the interest of some sinister political party or, worse, some lobby, he could think of to represent the people with the absence, rather than in discussion or opposition.

bluntly: these are people who have to go home, they should have the dignity not to talk, not to criticize, not to appear in front of a bombed city.

And if any of us would somehow contact 'sti samples, know that on the website of the Municipality of 41 directors (Not updated) are not equipped with as many as 28 e-mail or telephone and 11 assessors (not updated) well 8 are not contactable. There is no office address or phone number of a voice. None.

E are absent.

small grain PS: If you click on the website of the City under budget you can comfortably read the budget forecast of 2003.

Dog Lip Red On Right Side

zeppole S. Joseph



March 19 (in addition to St. Joseph) is Father's Day! I post this wonderful recipe to make some good donuts ... and you can decide if you make them fried or baked (in each case will be very good !!=)!!!



qui sotto vi mostro come vengono con le diverse cotture (sono così in ordine):
- la prima è cotta nel forno (la preferita di mia mamma e del mio ragazzo)di gusto assomiglia da un bignè gigante alla crema; veramente buonissima e sicuramente più leggera, non avete il rischio che la zeppola si impregna di olio e poi non fate neanche odore di fritto in casa!
-la seconda è un mezzo esperimento (venuto benissimo è infatti la mia preferita!), avevo letto da qualche parte in internet di cuocere la zeppola prima in forno e poi nell'olio superbollente avendo così 3 vantaggi: 1) la forma di ciambella rigata si può dare comodamente su una teglia da forno 2) avendo già fatto una bella crosta in forno quando the fried zeppole is not for nothing soaks oil, eye but not to cook too! 3) a difference of only one cooked in the oven you have that characteristic saporin that only oil can give!
the third-donuts and cooked in oil, to taste reminds a bit of a tortello giant stuffed with cream but you have to be very careful to cooking oil temperature .. later I will explain better!



this wonderful recipe I got it from Ballina to Wired New York is wonderful! if you want to go see the original very well written with photos of all the steps here: www.cookaround.com/yabbse1/showthread.php?t=117062&page=1
I will bring it below for convenience but because it is identically so perfect ...
I only changed the custard!

Ingredients for about 20 large donuts:

For the choux pastry:

750 ml water 75 g butter Pinch of salt


500 g flour 10 medium eggs (in shell weight of approximately 60 gl'uno)

For the custard (if not you can also use the recipe vs. long as it's pretty dense): 2 l milk


16 egg yolks 450 g sugar 240 g flour
(to get a cream soda)
the seeds of two vanilla

For the garnish:
sugar and cherries in syrup

Procedimento per le zeppole:
portare a bollore l’acqua con il sale ed il burro tagliato a pezzi, fuori dal fuoco versare la farina setacciata in un sol colpo e mescolare con un cucchiaio di legno. Rimettere sul fuoco fino ad ottenere una pasta che si raccoglie a palla e si stacca dalle pareti della pentola.
Lasciare raffreddare la pasta cotta, quindi unire le uova uno alla volta avendo cura di far assorbire bene ciascun uovo prima di unire il successivo. Potete usare un cucchiaio di legno o, meglio ancora, una planetaria con gancio “K”.
Quando tutte le uova saranno incorporate, avrete una pasta bella consistente. Fate riposare un pochettino l’impasto (anche un quarto d’ora).
Con l’aiuto di una sac à poche, con bocchetta a stella grande, formate delle ciambelle sulle teglie rivestite con carta forno.
Le ciambelle in cottura crescono molto! Spremete l’impasto molto lentamente in modo tale da dare maggiore spessore alla zeppola!
Ora potete procedere alla cottura.

Al forno:
Forno preriscaldato a 180° acceso sopra e sotto, ripiano medio
(170° se usate il forno ventilato con più teglie come faccio io), per 30 minuti.
non aprite mai il forno durante la cottura!
A cottura ultimata, aprite un po’ lo sportello del forno e lasciate intiepidire le zeppole. Quando diventano fredde sono pronte per essere farcite.
Si possono conservare per un bel pò di days in plastic bags! This type of storage allows you to get the softest donuts, if you prefer to avoid it more crisp and just stuffed out of the oven! (I prefer the very crunchy!)

Fried: In a frying
perfect you have to use some little trick .
Form the buns on squares of parchment paper with a tongue longer, in order to make the square of parchment paper with zeppole on the top of the skimmer while with his right hand and dip the ladle in his left holding the tab end moon in my hand, take a slotted spoon and immediately after 30 seconds with a fork, slide the zeppole in oil and remove the square of paper oven by pulling out of boiling oil with the longest tongue!

the square to be like that here!



a zeppole time I fry in a pan because the cooking is careful and should not be hasty!
The oil must be abundant in a pot high. The first step must be done with the cooking oil is not hot so the zeppole swollen, the second phase to allow the hot oil golden brown and finish cooking. To do so, or use two pans (one on low heat for cooking and a first over high heat for browning), or how do I adjust the medium flame of the stove! Obviously, in the latter case, tra una zeppola e l’altra dovete poi attendere che l’olio si “raffreddi” un po’ io spengo per un secondo la fiamma e tuffo la zeppola!
mettete la zeppola nel pentolino con olio caldo ma non bollente (come detto prima) mantenendo un lembo della carta (appositamente lasciato più lungo!) per qualche secondo fino a quando la zeppola non si stacca. La zeppola galleggerà, quindi con un mestolo versate un po’ dell’olio sulla parte superiore!
Girate la zeppola per far cuocere anche l’altro lato! Quando sarà bella gonfia, ma ancora un po’ bianca, alzate la fiamma (o spostatela nel pentolino con olio bollente) e fatela dorare su entrambi i lati. Scolare le zeppole su carta absorbent.
will see that with this mixture and the zeppole with this technique is not at all greasy!

For a firm custard:
Heat milk in a saucepan with the vanilla beans. Apart from joining the egg yolks with sugar and add the sifted flour, stirring constantly. Pour a little 'hot milk and stir the mixture a little tough' with whips. Add the egg mixture and remaining milk and flour to thicken on the stove on low heat, stirring constantly in the same direction. Let it cool before filling for donuts.


Preparation Cut the donuts in half and stuff with plenty of custard.
I did two laps of a very large pastry bag with nozzle a stella (la stessa bocchetta con la quale ho fatto le zeppole)!
Cospargete di zucchero a velo prima di fare il ciuffo superiore. Guarnite con l'amarena. (se il buco centrale è troppo largo e non riuscite a fare nè il ciuffo nè l'amarena perchè cadrebbero, sacrificate una zeppola e con questa fate dei piccoli tappi da mettere nel buco per poter poi fare la decorazione sopra!



questo è uno dei buonissimi e bellissimi vassoi di dolci di carnevale che ho fatto ieri con il mio fidanzato!!!=D
ci sono chiacchiere, tortelli farciti e zeppole ..tutte le ricette le trovate qua!!=)

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IL CONDOMINIO

E poi a L’Aquila capita che vai ad una riunione di condominio, il your old apartment building, and you pissed as well. It was

together to approve reconstruction projects and choose the company that will work. Of my apartment building are approximately 70 families and 15 of them have returned now, because residents in two buildings of three stories that have been damaged by earthquake, we are the other 55 people of 4 to 7 storey buildings that have suffered extensive damage, serviceable.

I must say that I was glad to see everyone, although I quickly realized that the looks are back to being the same as before: the annoying, the gossip, the nag, the stingy and so on. I took place next to the Assumption and we told the last two years, for her, in a certain way, disastrous. Meanwhile

Start the discussion that goes more or less well, until the approval of a final cost of building and preventive action. Our building is huge and includes beautiful gardens and courtyards, we have a goalkeeper, the legendary Alex, our reference point, which since April 6 has never moved, sleeping alone in Guardiola has taken all the contacts, there call for all communications, foiled robbery and looting, has kept the relationship with the fire department, the administrator in order and keep our condo. From now on many wondered if he should fire him, we oppose and also unanimously decided to give him the phone cards: Euro 1200 per year, or about 17 Euro per family per year, 1.42 Euro per month.

Well, the debate has been focused for a good twenty minutes on those few dollars, "Do not ever call me!" "Euro 1200 and who is the President of the Republic?". Began to spread rumors of dismissal and I think to myself: if the goalkeeper was useless, I am proud to contribute to the permanence of a job for a family in this city earthquake, I am proud not to be like those who now lay off waiting to sum up, one day, the utility back, I'm happy not to treat a person like a thing. And I'm sure Alex will be the "Director" the work reported what could go wrong with the company: he has repeatedly demonstrated to be attached to his work.

Then of course, has its likes and dislikes and has all the reasons.

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Torta Gianduja




Well girls, baptize my return with this super mega bomb
chocolaty recipe taken from the calendar of the "Bread Angels ".... one of my co-worker is in love with this cake and practically are about 2 months ... so it torments me x 'Friday 14 January, I contented .... result?
After 8 minutes I counted
I swear to me, because 'the mass of people that went before the cake was awesome
We come to the recipe with a little step by step so' see well Goduria:

INGREDIENTS L ' DOUGH:

4 eggs 150 g caster sugar 1 teaspoon of vanilla extract

un pizzico di sale
100 gr di farina
30 gr di fecola di patate
20 gr di cacao amaro
100 gr di nocciole tostate e tritate finemente
mezza bustina di lievito x dolci (io ho messo 2 cucchiani da the)
100 gr di burro

INGREDIENTI X FARCIRE E DECORARE:
200 ml di panna da montare
250 gr di cioccolato gusto gianduja(io ne ho messi 200 gr)
50 gr confettura di albicocche
glassa al cacao x coprire la torta(io ho usato la ricetta di chiara)

PROCEDIMENTO X L'IMPASTO:
Sbattere a schiuma i tuorli (tenete da parte le chiare) con 4 cucchiai di acqua bollente.
Addiungere graduatamente 100 grams of sugar, vanilla, salt and beat until a creamy mass. Place the egg whites until stiff
hard, gradually adding remaining sugar, place it over the yolks and sift over the flour mixed with potato starch, cocoa, chopped nuts and, finally, baking powder sifted.
With hand blender, add the previously melted butter and mix well together ...
Put the dough on a baking tray and bake in diameter 26 x 40 minutes (toothpick test ever!)

filled and decorated CASE X:
For the filling, bring cream to a boil, remove from fire, add 200 grams of Gianduja chocolate and stir until completely dissolved chocolate. Place the cream so slightly
'obtained after cooling in the refrigerator at least 2 hours ... (on' at this stage I am wrong ... that I whipped cream and chocolate by liquid but just a bit ', but the result nn and changed) it was so 'after the blending!
The cream is dense after 2 hours and 30 minutes from the fridge.
At this point, cut the cake into two previously made, spalmatevi Gianduja cream (No need to get wet and spongy) and put the disc above.
Now take the apricot jam, heat it in a saucepan and let soften, remove the pieces of apricot if any, is smooth.
spennelate Take the cake and the entire surface and let dry in the refrigerator a few minutes.
Meanwhile, prepare the chocolate glaze, or the one you bought you, and here is the result of the above!

Adipex After A Tummy Tuck

FLOWER OF TIRAMISU 'chocolate



this variant is the tiramisu with chocolate and RP that are here in the blog: ominipasticcini.blogspot.com / search / label / cake% 20tiramis% C3% B9% 20with% 20pds
the only change is that I put this tiramisu in the mold sunflowers that I have given the Live and Gianlu (among other things is one of my two favorite flowers ... so nice and happy =) I do not know if you remember but I had already used for the meringue and the result I liked very much ...
(ominipasticcini.blogspot.com / search / label / Flower% 20of% 20meringata)

make this easy dessert is the only device you need to have is to freeze the cake for at least one night and pull out still frozen! and it is better not dip too much chocolate in the PDS if no thawing could do too much liquid ... risking a collapse!

then you can decorate at will I put all around the sponge cut in half!



here as soon as the cake is still frozen pies and other decorations without ...

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DIMINUZIONE DEI RIFIUTI: suggerimenti e domande

During the meeting with the city last Saturday, the president of the ASM, the local multi-service company that deals with urban sanitation, urged people to give suggestions to improve waste collection . I live in the CASE project of Cese Preturo for over a year and, as in other settlements, I can differentiate almost everything. Below each building (or plate, as we say around here) there are bins for waste collection, paper, plastic el'indifferenziato. Immediately correct that, not having the possibility of giving metals (aluminum and iron), also differentiates them and take them to Rome, where, by contrast, make a multi-material collection, which includes metals (even if you throw wet indifferentiation). I wonder why in Italy we do not have all the same type of collection: as soon as you move changes everything!

The different categories of waste are taken from a schedule. I note now that the new calendar (2011) we have not received, so I continue to behave, in the assignment, like last year, so all fans.

Over time, the citizens of the town houses are now Cese good. Differ quite well although sometimes I have to put signs like this: only in the wet is recyclable bags, the paper should not be in plastic bags, kitchen paper and paper towels are indifferentiation (only small amounts of white napkins can be mixed with humid), the paper should not be greased, plastic bottles are emptied and crushed .

Some questions:

1. 1. Regarding the wet you can use the bags in supermarkets that now we are only good or that of asthma or, at best, even if no other color?

2. 2. Why in the face of at least 20 families to the plate damp collection bin is small and can contain, at most, a dozen bags and even full? This situation creates problems of hygiene, especially in summer, where people leave the wet ground near the drum or the same, III & IV, you can not close it. The consequence is that we are party animals and dirty garage and gardens, then the firm employed to clean stairs and does not collect, occasionally, I'll take.

3. 3. How come we can not give the metals?

4. 4. To motivate the citizens would not be possible to publish data on the collection recent months, perhaps emphasizing the savings?

5. 5. It 'been said that the projects will be provided CASE compounds. I suggest a meeting with citizens in the various settlements and the purchase of environmentally friendly composting of wood.

6. 6. the shadow are often left near the trash cans. Maybe someone is really rude, but more often are not informed or unwilling to learn. I suggest you to print posters to hang in each plate, where we explain where the collection of bulky items. Personally I find the maps on the site of the incomprehensible!

Finally: you can know the name and location of companies which confer different material? You can indicate people with the tons of rubbish we have to landfills along with their cost? You can simulate the costs that we would have if the collection reached levels around 60%? E 'can change from TARSU the TIA? Paradoxically, living now in a smaller house will pay less in terms of TARSU even if we in four instead of three.

can tax the major distributions that produce non-recyclable packaging (such as polystyrene)? You can not think of a municipal company that itself with the means for working to bring lightweight recycled avoiding landfill? Polystyrene, for example, can be recycled to insulate homes, may not now be a good investment, and Reunification, develop technologies for future reuse?

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CASTAGNACCIO Tuscany and wonderful weekend in Florence ...



but how beautiful Florence ...?!
.... is amazing!



Ga I and my luscious and we spent a wonderful weekend in Florence ... I have to tell the truth I was amazed ... this city is amazing! I imagined but still very nice and more! the Cathedral is magnificent as the entire city and all its monuments! but the highlight for me is certainly Ponte Vecchio ... left me open-mouthed ... enchanting!

we enjoyed a lot of dishes and sweets before heading to Milan and I robbed a couple of pastry shops and a shop that ilgiardinodelleazalee.blogspot.com and advised me that I absolutely want to say thank you!

then my love is devoured by a huge Florentine Mario (small family-run trattoria where Florentines and tourists packed waiting at least half an hour to enjoy their exceptional dishes =) to place very good, nice and funny all the cooks and delicious food! above the open kitchen is very nice I read several signs written in a little Tuscan including:
banned from reapplying FIORENTINA well done! (rather than change course!)
LA FIORENTINA decide for ourselves what needs to be cooked!
FORBIDDEN TO ASK THE KETCHUP!
ALWAYS HERE TO EAT ALL TOGETHER IN HAPPINESS!
and more ...!
is a restaurant in a time where (a nice Tuscan sitting at our table pointed out to us that) you can still ask for half portions! = D



(this is the queue of people also c 'was out of the restaurant at 14.45 for try to eat!)

and this is the Florentine =) served with just salt and pepper to the maximum ...



ribollita this is very good ....



peposo this is ....



this is their bread and Tuscan black side, there are two strips of crushed ...



and here are the things I brought home: 3 pieces of crushed

Florentine (typical dessert carnival) filled with whipped cream and mix just cream and cream only ...



questi sono i quaresimali (dolci tipici di Pasqua a forma di lettere dell'alfabeto)



questi i cenci ripieni (cioccolato e marmellata)...



i ricciarelli (dolcetti toscani)...



cantucci e vin santo (i cantucci anche a diversi gusti tipo cioccolato o cioccolato e nocciole)...



e l'olio extravergine di oliva toscano (i fiorentini però non lo mettono sulla bistecca alla fiorentina...)



poi ho comprato un magnifico libro: "il libro della vera cucina fiorentina" Paolo Petroni (which says it all;) from whom I got the recipe for chestnut cake!

this very special sweet taste I do it practically made for my mom and my grandmother (they are the only two to appreciate it in the family =)



Chestnut book by Petroni

ingredients: 400 grams of

chestnut flour 2 tablespoons sugar
pint
plenty of cold water 1 orange (I did not put)
100 grams of raisins or currants 50 grams pine nuts

50 grams of walnuts (or 100 gr A total of pine nuts and omit the nuts)

rosemary olive oil salt


proceedings:
sifted cake flour (possibly new location starting in November) and place in a bowl.
add sugar, a pinch of salt, orange peel (no white) and a pint grated plenty of cold water.
stir well to obtain a batter without lumps (I recommend the use of the blender to dissolve the flour), then add a couple tablespoons of olive oil and let sit for about an hour.
Grease a baking dish (about 25 cm long) and pour in the batter (it should not risulatre high id a finger, no more). sprinkle the surface with leaves of rosemary, raisins, pine nuts and walnuts broken.
sprayed with 4 cucchiai d'olio e cuocete in forno caldo a 200°C per circa 45 minuti.
si gusta tiepido.
nb:questa è la vera ricetta del castagnaccio e le varianti scitte tra parentesi nell'elenco degli ingredienti sono delle mie modifiche!