Masterbation Instructions Hypnotise

I ♥ ...

TIRAMISU


This recipe is a bit time-consuming ... The use of an electric cake mixer will save your arm a lot of effort. However, if you beat by hand you will burn off all the calories in advance that you are bound to eat once you try some. One small piece just isn't an option for me!

INGREDIENTS:


1-1/2 cups brewed espresso, at room temperature
4 teaspoon brandy ( Stock-84 or Vecchia Romagna)
3 teaspoon Amaretto
1 teaspoon pure vanilla extract
2 tablespoons brown sugar
3 large egg yolks
2/3 cup plus 1 tablespoon granulated sugar
1-1/4 cups cream 35%
1 pound «Galbani» mascarpone cheese, at room temperature
One 7-ounce package crisp Italian ladyfingers (about 24 cookies) Unsweetened cocoa powder, for dusting
2 ounces bittersweet chocolate, scraped with a vegetable peeler to make curls

DIRECTIONS:

In a medium bowl, stir together the espresso, 3 tablespoons brandy, 3 tablespoons Amaretto and 1 teaspoon vanilla the brown sugar; set aside. In a double boiler, beat together the egg yolks, 2/3 cup granulated sugar and 1/2 cup cream over simmering water until the mixture lightens in color and thickens, about 7 minutes. Transfer the insert to a larger bowl filled with ice water. Whisk until cold, about 5 minutes. Whisk in the mascarpone and the remaining 1 tablespoon brandy until smooth.

Dip half of the ladyfingers, one at a time, into the reserved espresso mixture and lay them flat in a single layer on the bottom of an 8-inch square baking dish. Spread half the mascarpone mixture on top. Repeat with the other half of the ladyfingers and the remaining mascarpone mixture. Refrigerate for 2 hours.

Using an electric mixer, beat the remaining 3/4 cup cream and 1 tablespoon granulated sugar on medium speed until stiff peaks form. Spread the whipped cream onto the chilled tiramisu and, using a small strainer, dust the whipped cream with the cocoa. Top with the chocolate curls. Cut into rectangles.

Our cappuccinos are for the serious coffee lover who values a good cup that combines flavour and enjoyment to your palate.

Originally developed at the turn of the 20th century, the cappuccino is an understated coffee beverage with a distinct level of class and sophistication. Although the components of the cappuccino are simple, the combination of a seasoned barista and premium cappuccino makers can turn the drink into a work of art, literally. For all of the complexity that is possible in the production of a cappuccino, in many areas the focus on quality has been deserted for the sake of convenience...

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Kitchen Delight in white

Megan , height of the blog "A Life's Design" offers us some great pictures of a cottage in Sun Valley. I loved cooking for her dark wooden floors, lighting and its many cabinets! To see more images visit his blog: http://alifesdesign.blogspot.com/ .

Margret Walker's Lineage

Resto Lounge

Delight Resto Lounge, you know? It's a restaurant-bar that offers a very unique atmosphere! A perfect blend of several styles, time and countries. As for myself or the designer who create this masterpiece is a true genius! The magazine "Sofa Home" offers us a wonderful article about it. Go take a look.

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Hello everyone! I do not know about you, but I have a great fascination for wood. This can make a room so warm! In this new post, I suggest the website of the shop "Over Water" and more able to buy a lot of great stuff, you can view tutorials on how to achieve certain objects from driftwood. For my part, it was a favorite!

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L'amore per la cucina è costante e passional ...

THE FOOD IS AN OPPORTUNITY TO MEET AND TO PARTY AND HAVE A ROLE . At the table, the pleasures and sorrows, MEETINGS AND CLASHES HAVE A PICTURE OF CULINARY ART SOCIETY. Behind the flavors, the smells, hide so much MEANINGS: our body, our psychology, EDUCATION, CULTURE,

The environment, the desire, the creativity, DESIRE AND IMAGINATION THAT TRANSFORM FOOD INTO A REAL LANGUAGE. IF YOU LOVE TO COOK AND THANKS TO THE IMAGINATION OF favor the necessity to communicate moods and passion ...

LOVE LOVE The love of cooking is passionate and constant ...
cooked as you live for the first time ...
just repeats itself in its poetic gestures ..
Cooking is an intimate ritual that does not allow viewers ...
but only a good place ...
the right ingredients and skilled manual
just as regards a typical evening
romantic and sensual ...

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Speck Alto Adige - Parma Ham ...

PARMA HAM:

SMELL AND TASTE

The aroma of a good Prosciutto di Parma should be fragrant, delicate, sweet and balanced. It should smell like aged meat.
Taste a slice by placing it all in your mouth. Does it have the intensity and flavors that are characteristic of Prosciutto di Parma: sweet, lightly salty, fresh, balanced and sharp in the throat.
Swallow the slice you just tasted and close your eyes. Exhale out of your nose to analyze the retro-nasal sensations, particularly their intensity and persistency. The aroma should be that of aged meat and red berries.
To evaluate the texture of the slice, think about how easy or difficult it was to chew. If the prosciutto is good, it should create a balanced sensation between tenderness and tendency to melt.

Serving suggestions:
Perfect alone, or when paired with melon or fresh figs; wrap it around roast meat or bread sticks; cut into ribbons and roasted makes a great garnish for appetizers, pasta dishes, seafood plates

PROSCIUTTO PIZZA
Sliced Prosciutto di Parma, Parmigiano, mozzarella, provolone, arugula and fontinella with extra virgin olive oil.

Parma ham (Prosciutto di Parma)

Developed from pigs reared in northern Italy, at the foot of the Apennines, and powered in part chestnuts. The maturation process lasts at least 10 to 12 months. Of smooth texture and little consistent, its taste is barely salty flavor and less intense than the ham, because its water content is more important. After Italy, it is France and the United States which are major consumers of ham who enjoys great popularity. In fact, the main competitor of English ham internationally.

ham San Daniele (prosciutto di San Daniele)
Made only in the town of San Daniele ham is the second Italian the best known. Its shape on guitar is a distinguishing feature. Its ripening time is one year minimum.

Speck Alto Adige
This ham has a particular taste, resulting from its process of smoking and the ingredients used.

Speck dell 'Alto Adige, a Variety of cured ham from The Northern regions of Italy, IS ITS Than Much leaner cousin fatty bacon. It is more "Associated with Parma prosciutto and pancetta, goal Unlike was Prosciutto, Speck IS smoked.

Speck is a dried cured ham made from the a pig's thigh, is boned before curing, It is cured in salt, pepper, juniper, bay leaves, garlic, and then dried cured for about five months. When we speak of Speck, we are actually referring to Italian Speck, which is a type of cured pork such a Prosciutto and Pancetta.

Trentino-Alto Adige - 

Trentino-Alto Adige

http://www.tlfq.ulaval.ca/axl / europe / italietrentin.htm

The Speck is a pork leg, smoke from an autonomous region of Italy in the extreme north-east: Trentino-South Tyrol-the-(or Trentino-Alto Adige). In this relatively unknown corner of Europe, the inhabitants speak German, Italian and Ladino (the language of Roman origin and typical of the border between Austria, Switzerland and Italy). It still made using traditional methods speck with herbs, spices, smoke from a campfire. It is mainly in the province of Bolzano germanophone that meat is produced. The BAFF is the name given to the characteristic shape of the rectangular piece of smoked pork. Each piece is marked with a branding iron with the appellation "Alto Adige". Authentic speck must have a well marked rind, thin and must always be hard to touch. If you have a small preference for the dry part of hams, this piece of choice (which does not name "ham" but only "speck" from the purists) is for you.

And I tell myself that one day I will like to visit this little corner of paradise in Italy ...

Entry Cold

Bouchée mozzarella and arugula Speck

24 mozzarella bites

24 slices Speck Alto Adige IGP

100 g rocket

olive oil extra virgin

Circle mouthfuls of mozzarella with sliced Speck Alto Adige IGP and secure with a toothpick. Slide the rocket between Speck and the mozzarella and season to taste with olive oil extra virgin.

The Food

Amid the towering Dolomites of this northernmost region, Latin and Teutonic cultures mingle but don't always mix. In Alto Adige (or Südtirol, the German-speaking province of Bolzano), Austro-Tyrolean cooking prevails with wursts, cabbage, potatoes, rye bread and dumpling soups. In Trentino (the province of Trento to the south), Italo-Venetian traditions of polenta and pasta take on Alpine accents with butter, cheese, game and wild mushrooms.
By now, though, many recipes are shared. South Tyroleans may dine on pizza or spaghetti as readily as Trentini eat crauti (sauerkraut) or canederli (the bread dumplings called Knödeln in German).

Trentino-Alto Adige, is walled in by the Rhaetian Alps and the Dolomites, so that only about 15 percent of the region's land is cultivable and much that is produced is fruit and wine grapes. The difficulty of growing vines on steep, often terraced hillsides compels growers to emphasize quality. About three-quarters of production is DOC and a major share of the wine is exported.

There’s a strada del vino (Weinstrasse-wine route) that runs mostly in Alto Adige from Salarno to Bolzano.

Trentino-Alto Adige, with borders on Austria and Switzerland, is split into two distinct provinces. Trentino, around the city of Trento (or Trent) to the south, is historically Italian in language and culture. Alto Adige, around the city of Bolzano (or Bozen) to the north, is known as Südtirol to the prominent German-speaking population. The South Tyrol, historically part of Austria, is officially bilingual.

Santa Margherita Pinot Grigio 2005

Pinot Gris/Grigio from Trentino-Alto Adige, Italy

Winemaker's notes:
This dry white wine is pale straw-yellow in color. The clean, intense aroma and dry flavor with pleasant green apple aftertaste make Santa Margherita Pinot Grigio a wine of character and versatility.

Culinary suggestions:

Excellent as an aperitif , ideal accompaniment to seafood salads and fish-and shellfish-based pasta and rice courses. Perfect with white meats and boiled or grilled fish and with soufflés.

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Driftwood Cottages in Europe

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Where I was born ... My traditions ... I was born ... My traditions ... FRESH HOMEMADE PASTA

Where traditions are born ... My ...
http://www.youtube.com/watch?
v = 8XDpN3eqqC4 & feature = related

In the province of Frosinone is the Ciociaria (Where I Come From), a very peculiar region that owes its name to the “ciocie”, old leather-soled stringed shoes (which I wore) used by the farmers in the old times to go to the town markets and play the “zampogna”, musical instrument made of air-filled goatskin and straws sticked into it.

Dans la   province de   Frosinone   est   la   Ciociaria   ( d'où je viens ) ,   a region very particular must its name to the " Cioce " , ; old leather shoes soled strings ( I wore ) used by farmers in the good old days ...

Supino (Lepini Mountains)

Just above the valley of Supino . On East side of the mountains Lepini , with steep limestone in .

Toward the top of the mountain ...

Supino Just Above the valley. On the eastern side of the Lepini Mountains, with steep calcareous slopes.

Supino is a commune (municipality) in the Province of Frosinone in the Italian region of Lazio, located about 70 km southeast of Rome.

The church of San Nicola, where was held my baptism...

L'église San Nicola, or held my baptism ...

Supino is a commune (municipality) in the province of Frosinone in the Italian region Lazio, located about 70 km southeast of Rome.

STREETS OF SUPINO

The streets of Supino

STORIA ...


It paese fu Fondato, probabilmente da della profughi Ecetra destruction, a mythical city of Volsci, in medieval times. The earliest records of existence we come up area in the chronicles of Fossanova. In 1125 the castle of Supino suffered a long siege, which lasted two years, by the troops of Pope Honorius II. Previously, the local lord, Thomas Supino, had formed an alliance in 1216, with Roger Eagle, to counter its rival, the Count De Cecco. The siege, which ended with a defeat marked the passage of the fief of the powerful family of De Cecco.
Chronicles report of a nobleman from Rinaldo Supino that in 1303 he took part, with Sciarra Colonna, the famous episode of the slap of Anagni.
With the extinction of the castle from Supino passed in 1503 to Colonna. In the Baroque age was raised to Supino the beautiful parish church of Santa Maria Maggiore.

Source: http://it.wikipedia.org/wiki/Supino

http:/ / www.supinonline.it/

The Church of Santa Maria Maggiore, ou j'ai marié but Québécoise en 2008 ...

Here I am with my wife Micheline with Don Antonio, who visited us at the restaurant ...

Don Antonio chairs the two churches mentioned above. He also celebrated our wedding in Italy, in the same church of Santa Maria Maggiore are married or my parents ...

Here I am with My wife Micheline and Don Antonio, Who visited us at o restaurant... 

He  chairs   the   two   churches   mentioned   above .   He   also celebrated   our wedding   in   Italy ,   in the   same   church   of   Santa   Maria  Maggiore  where my parents also tied the knod...

Mayor - Maire - Mayor :

Alessandro Foglietta

http://www.europarl.europa.eu/members/archive/alphaOrder/view.do ? language = EN & id = 28425

http://www.malalaijoya.com/italy_otc07.htm

Foto R. Bertolassi - IZSLER

The Caciotta

Raw milk cheese, semi- hard, aged 30-35 days, with whole cow's milk.

Raw milk cheese semi - hard , Aged for 30-35 days , Produced With Whole cow's milk .

IL Timballo

photo from the web

The cup pancake (s crippelle) a recipe typical of the province of Teramo ...

there are several versions I offers you mine ...

For pancakes ( scrippelle)
eggs, flour , water and ; salt . I can not say precisely dose , I did everything by eye !

Beat eggs with flour without making lumps in adding a little water . Dough must sweat with a minimum consistency. Take nonstick skillet , anoint with the fat ham (prosciutto ) " even olive oil is fine " and when it is hot you put a ladle of batter . Turn the pan for ensuring that the entire surface is covered , when it starts to detach walls turn the pancake ( scrippelle) and continue with another ladle pulp up at the end ! The pancake (s crippelle) be fine fine and soft .

For small balls
veal and ground pork, eggs, breadcrumbs, salt and pepper. Make a paste with meat, eggs and bread for the meatballs as usual, except I'll make small balls ....


For the sauce I'll do something lighter a simple sauce with the bones, meat, onion, cloves, carrot and celery. Well spend it all, for it is neither yet the shadow of a bone or something!

Now I'll take 2 or 3 balls of mozzarella and cut into small neighborhoods chopped, the sauce is liquid if we can add 1 or 2 eggs and a little milk, put the meatballs in plenty of parmesan (should look like little balls of snow) make a beautiful kitchen stove to the oven. Grease pan with oil or butter and place the crepes (s crippelle) so as to thoroughly cover the parties, they must "hold" the filling like a wall. Start making meatballs, mozzarella and sauce and cover with a layer of pancake (s crippelle) and again sauce, mozzarella, meatballs and crepe (s crippelle) ... from time to time we may add a bit of butter to give the sweetness. Continue to make layer until it reaches the edge of the pan, cover with the last pancake (s crippelle) , coloring with a little gravy, some tufts of butter and cover with foil. Now we can put it in the oven, which must be very hot, and cook for 1 hour and half covered so that it does not take too much color above and is not too dry .. . and not too much because has timbale should be tender but dry! When perfectly cooked put break, to out of the oven covered a damp cloth and the serve warm .

http://www.supino.ca/recipes.html

A Supino you can buy: chestnuts, cheeses, ricotta, copper items.

Traditional dishes are polenta, pie, pancakes and fried kid.
important events are the Feast of St. Anthony Abbot with the traditional festival of Polenta (II Sunday, January), shows the Azaleas (first Sunday in May), San Lorenzo with the watermelon festival, the festival of San Rocco with donuts and wine.
http://www.prolocosupino.it/index.htm

THE BASIN

http://web.tiscalinet.it/ciociaria/edicola/roiter/roiter.html

photo du web

I REMEMBER MY MOM, which carries water that way ...

I remember my mom, Who Carried water in this way ...