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The Cave of Moses & the sauce with arugula and pine nuts

Cave Moses

Dear friends, as I explained in post from Saturday, November 27, this is a scheduled post. I hope you enjoy reading, see you soon!

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In the sixteenth century Tuscany was all the rage beautify the gardens of stately homes with unique reconstructions of natural caves featuring stalactites caves that were extrapolated from actual revised Then, the artist's hands. A clear example is the Cave of Moses that is located in the courtyard of the central courtyard of Palazzo Pitti in Florence. The cave consists of an elliptical basin in which "swim" graceful marble putti. In the central part, behind the pond, there are the statue of Moses and the other four allegorical figures, placed in decorated niches, which are le Virtù del Principe: la Carità, l'Imperio, lo Zelo e la Legge. L'opera è completata da giochi d'acqua e decorazioni di pietre spugnose .

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Salsa di rucola

con noci e pinoli

Ingredienti

Rucola, olio evo, noci, pinoli, sale, pepe nero, peperoncino, grana padano, erba cipollina qb.

Preparazione

first electric chopper to chop the walnuts and pine nuts, then the arugula with a few teaspoons of chives. Transfer the mixture in a bowl and season with salt, black pepper, red pepper, a generous handful of parmesan cheese and extra virgin olive oil to taste. This sauce is excellent to season pasta dishes and very tasty if spread on slices of toasted bread.

With this recipe for the collection of Maetta

Bon appétit!

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Greetings friends blogger

Dear Friends, I regret not being able to go to find you immensely in your blog and say hello. In this period are very committed to the study of music for a Christmas concert, because I belong to, as a contralto, a barbershop. Despite my absence, my blog will still be updated with post PLANNED. Thank you for your friendship and, as soon as I can, I will turn to each of you.

virtually hug you with love! See you soon

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18/12 (Milano) - Fiaccolata per gli animali

Saturday, December 18, 2010 - Milan
Lantern animals sacrificed at Christmas

Video of the procession
Some photos

The Italian Coordination for the Abolition of Meat and invites adheres to participate in the march organized by LAV Animalisti Italians and non-profit Gaia . (See call below)

The Movement for the Abolition of Meat will be on the streets with a own banner, along with groups and individual activists to animals, to report the annual carnage that is consumed during the holiday season.

to distribute the flyer here.

We invite all those who have at heart the fate of the millions of victims to bring in unheard square their outrage, as this killing can not and must not pass over in silence!

remember that the initiatives for the abolition of meat, concentrated first in an annual day, are now extended to three weeks to mobilize international : the week before the last Saturday of January, May, September.
The next steps are then planned for the week 24 to 30 January 2011 (details to follow).

Italian Coordination for the Abolition of Meat
http://aboliamolacarne.blogspot.com
abolizionecarne@gmail.com

PRESS THE PROMOTERS OF THE TORCH

Lantern animals killed on the boards of Christmas

LAV , Animalisti Italian, Gaia Onlus Association invite all to attend the candlelight vigil will be held Saturday, December 18, 2010 through the streets of downtown Milan.


Thousands of animals sacrificed each day for food "triumph" on our tables during the holiday season. But those dishes are pain, suffering, injustice and death at a time should be devoted to reflection on peace, sharing, love and compassion.

You can honor the tradition of Christmas without inflicting suffering to other sentient beings and choosing a vegetarian or vegan does not alter the pleasure to share with family and friends time to party and hangout.
Why Christmas is a celebration of joy, not death.

The rally is in Porta Venezia at 16.00.
We invite everyone to participate and bring banners, brochures, signs and posters and spread the initiative.

The torches will be provided on site.

Information:
LAV Milan cell. 3276333693 Email: @ lav.milano lav.it
Animalisti Italian mob. 3478774019 Email: milano@animalisti.it
Gaia Onlus cell. 3316439958 Email: info@gaiaitalia.it

Brahmi Amla Oil Reviews

rural Colors & Abate pears covered in chocolate with chopped almonds Baileys

Images of a lonely country, with its beautiful colors and fragrances, dominated da alti cipressi e accarezzata da un debole sole!

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Pere Abate

coperte di cioccolato al Baileys

con granella di mandorle

Per questa ricetta non sono previste dosi precise, regolatevi a vostro piacimento!

Ingredienti

3 Abate pears, water as needed, vin santo to taste, sugar to taste. For the chocolate sauce: 2 cups half and cream, sugar and vanilla sugar in equal parts to taste, 60 grams of dark chocolate, cocoa powder to taste, 1 tablespoon of Baileys, flour to thicken to taste, chopped almonds.

Preparation

Cook the pears in a mixture of water, vin santo and sugar, then let them cool. In a bowl pour the cream and add the chopped chocolate, granulated sugar and vanilla, cocoa and flour (about a tablespoon or two, to thicken). After mixing well, transferred il composto in un pentolino e tenete sul fuoco basso, girando nello stesso verso con un mestolo di legno. Quando il cioccolato inizierà ad addensarsi versate un cucchiaio di Baileys e continuate a girare fino al completo assorbimento. A fine cottura la salsa di cioccolato si dovrà presentare soda e compatta e, prima di utilizzarla, fatela raffreddare un po'. Ponete le pere nei piatti, se non stanno in piedi da sole, smussatele alla base con un coltello, spennellatele con la salsa di cioccolato e guarnitele con granella di mandorle.

Bon appétit!

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Welcoming Speech For Church

MOTO FESTIVAL 2010 Official Program of the Regional Championship Awards UISP Motocross and Enduro 2010 Minicross

* SPECIAL EDITION *

I have been officially confirmed that the 28.11.2010 Gualdo Tadino be held for the first time Premizione UISP Regional Championship Motocross Enduro and Minicross of 2010

As promised, I can tell you the times of the day's program, which complements what is already anticipated in the previous post ...

day program

AT THE Motocross of Grello-GUALDO TADINO (PG)

09:00 am INPUT TAPE TRACK AND

(ARE MADE OF 20 ROUNDS OF TESTING MINUTES)

STARTING AT 10:00 MOTOCAVALCATA

10:20 PM I FIRST ROUND TESTS MINICROSS (ICE)

11:40 PM II FIRST ROUND TESTS MINICROSS (ICE)

LUNCH HOURS 12:30

at 13:30 REOPENING FREE PRACTICE

14:40 PM III FIRST ROUND TESTS MINICROSS (ICE)

END AT 15:00 FREE PRACTICE

16.00 OF AWARDS WINNERS AT THE TAVERN IN THE TOWN OF SAN BENEDETTO GUALDO TADINO.

* MAY ACCESS ON THE TRACK ALL UISP ASSOCIATED WITH VALID CARD.

* E 'POSSIBLE BOOK LUNCH by 11:00 THE COST OF € 10.00.

* SHUTTLE BUS AVAILABLE FOR THOSE WHO WISH TO VISIT THE CITY 'OF GUALDO TADINO, THE DOWNTOWN, MUSEUMS AND MONUMENTS . VISITORS WILL ENJOY A SPECIAL SERVICE WITHDRAWN FROM THE VOUCHER motocross.

ASSOCIATIONS motorcycling events ASD EXTREM E X-POWER WE INVITE YOU TO PARTICIPATE IN THE MANY BEAUTIFUL SHOW HOPE DI REGALARVI DEI MOMENTI INDIMENTICABILI.

Un caro saluto
Luky Extreme 

Cj Barrymore's Wristbands

The alcove Marquis & three cheese lasagna with ham - the giveaway and the prize of Nicole Ornella

Continue to visit the Palazzo Medici-Riccardi, a prominent Florentine building, which I mentioned in my previous post.

Let's tiptoe into the alcove of the noble Marquis Riccardi and Gabriel, to my amazement, I am delighted faced with such magnificence. My attention is suddenly caught by the heavy velvet curtains that hide frescoed ceiling windows and wide stone stairs. Opposite, the sumptuous bed, covered in crisp, shiny satin with floral designs elegant and subdued tones. Complete the furnishings inlaid antique furniture and valuable paintings.

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Lasagna with three cheeses

with ham

Ingredients

A pack of lasagne "Sfogliavelo" by Giovanni Rana (they are so thin that they cook right in the oven), 150 grams of cooked ham, mozzarella cheese to taste, sweet taste provolone, gorgonzola cheese to taste. For the bechamel: 1 liter of milk, 4 tablespoons flour, salt, black pepper, nutmeg.

Preparation Prepare the sauce by adding 4 tablespoons of flour in cold milk, taking care to avoid lumps, add salt, pepper and flavored with nutmeg. Toss over low heat, stirring in one direction, then remove from heat without letting it thicken too much. Pour into the bottom of a casserole of white sauce, place a layer of lasagne, cover with sauce and add the gorgonzola, provolone fresh, the mozzarella into thin slices, chopped ham and bechamel. Repeat the layers. Bake in oven at 180 degrees for about 30 minutes. Remove from the oven when the surface is golden brown!

(Cooking times and temperatures depend on the type of oven).

Bon appétit!

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The dear friend Nicole's blog Dolcepassatempo organized the His first blog candy. Come along, expires December 31!

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Ringrazio la carissima amica Ornella del blog:

http://ilgiardinodeisaporiedeicolori.blogspot.com/

per questo fantastico premio

che giro, con grandissimo piacere, a tutti voi, amici blogger, che passate di qua!

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Motorcycle Sand Paddle Wheel

The home of the Marquis & the sweet pigtails! The

Il sontuoso arredamento di una delle innumerevoli stanze di Palazzo Medici-Riccardi, un austero edificio rinascimentale fiorentino, situato in via Cavour e appartenuto all'illustre famiglia de' Medici. Nel 1659 la proprietà passò al marchese Gabriello Riccardi che, in seguito a varie ristrutturazioni, la trasformò in una residenza aristocratica di gusto barocco.

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Le dolci treccine

Ingredients 400 gr of flour, 200 grams of sugar, 5 tablespoons extra virgin olive oil, 1 teaspoon of baking powder, orange zest to taste, a teaspoon of vanilla extract, milk to taste, cinnamon, pine nuts or chopped almonds, 2 eggs.

Preparation

In a large bowl the flour, sugar, grated orange rind, vanilla, a pinch of cinnamon, oil, eggs and, finally, add the yeast dissolved in little milk. Knead quickly and roll out the dough with a rolling pin on floured surface. With a serrated wheel cut the dough and cut into thin strips of large circa un centimetro e mezzo e lunghe circa 15 centimetri. Componete ogni dolcetto intrecciando due striscioline. Man mano che sono pronti adagiateli in una teglia rivestita di carta-forno, spennellateli con uovo sbattuto e guarniteli con pinoli o mandorle tritate. Cuocete le treccine a 180° nel forno preriscaldato per circa 15 minuti. (I tempi di cottura e la temperatura dipendono dal tipo di forno).

Bon appétit!

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