Ge Profile Beep After Power Off

Pink Grapefruit Sorbet: it's raining outside but it's just an optical illusion

No, I'm crazy .... and yes I know, it pours out (at least to me!) But I could not help but post this cool pink cloud because now they are completely and irremediably lost in "trip to Gelati & Sorbets", then it's raining outside and make too chilly for me is really a minor detail! I do not know what has triggered the spring, but the fact is that the wonderful world of homemade ice cream has now become my obsession. I dusted off our (my and my brother to tell the truth .... is it that my ...) old ice cream maker and I began to study to try to understand what are the secrets to get ice cream and sorbets, soft and velvety like those of ice cream. For the moment I have collected a series of recipes semi professional and the only thing clear in my head is that glucose syrup, invert sugar, neutral bases and thickeners are essential to achieve a good quality product. Now, what I want to understand is how to put theory into practice, ie how to formulate a recipe with the right proportions of various ingredients.

For the moment I am not versed in the specific .... but allowing things from messing up, I'd post after post, to develop this theme in a competent and clear ... sperem! I leave you the recipe for my first experiment I have to admit is really successful and I suggest you always try .... you like grapefruit at least as much as I do!

PINK GRAPEFRUIT SORBET
(Serves 4-6)

500ml fresh pink grapefruit juice 100ml water

juice 1 / 2 lemon
225g sugar 25g glucose syrup

1 tsp acacia honey (* )

In a saucepan put water, sugar and glucose syrup and lemon juice, bring to boil and boil for 1-2 minutes. When the syrup is warm, add grapefruit juice and honey and mix well. If the syrup becomes caked, put the saucepan on the stove and heat over low heat. Allow to cool completely and then put in the refrigerator until the temperature of the compound reaches 4 ° C (= break down at 4 ° C). Stir in the ice cream until you get the desired consistency. If not eaten immediately, tranfers the sorbet in an airtight container and freeze. When ready to serve, work sorbet with a spoon until it resumes its soft and creamy texture. If you do not want to serve with a spoon but then you can add a flute of prosecco good blending with the blender.

(*) I should have written invert sugar but not yet managed to find the honey I used (I recommend usatene taste a little marked else feels too) that basically has the same action. This sorbet is very

cool, "I see grapefruit "..... well as pre-dessert to freshen your mouth and remove grease.

A smile fresh
D.

Free Sheet Music To Mountains By Biffy Clyro

2011 Jan-Feb

Bags made upon request.
(new model)

TlinTlin Bag

bag with faux leather handle and buckle the skin

La Pistolera Sunday
leather belt and leather

Hip Hip Butterflybag

bag with faux leather insert,
cotton lining, and strap steel.

Bo.Es

white leather bag, black leather and faux black

BlueCat

bag shoulder bag in faux leather applicazioe with leather
ceriera closure and leather strap.

Monamour

fabric bag with leather

Butterfly

faux leather bag with leather (butterflies multilayer horse)

My 2 Week Old Baby Has Flems In Throat

Cenci: New Generation

This year the Carnival for me and my mum we put on the track for the usual production of Cenci (or Chatter) with the mythical recipe of my grandmother. I have never particularly loved this holiday .... I never liked dressing up and every time I think the first dress I get the shivers down my spine and cold sweat: I was also a damina ... I admit it! All photos I have of that day (long gone!) Portray me crying in the middle of a large sea of \u200b\u200bblue and fluffy and silver to think of it my be a little girl of 5-6 years coming up playing with the earth, carts and tractors with dignity endured the torture of dressing .. did not last more than when my mum was presented with a wig white top half meter (Marie Antoinette style) and a black pencil to make me the characteristic mole on her cheek. I felt lacking and I cried all my tears (well, not scatter it all .... still copious amounts !!).... but among all the possibilities just from damina I had to leave?! The following years I was in no particular order a spring flower, a cake, Dr. Ossicini in Slim (another idea born from the perverted mind of my mum!), White's stepmother Snow and more. Now that I'm very happy to do less of disguise, confetti and streamers .... and for me, Carnival is mixing with my mum ... mum's the talk of the three generations who find themselves in a recipe.

This tour due to force majeure I had to tweak the recipe so that would meet my needs of the moment: no wheat and no dairy products.

CENCI Gianna, New Generation

500g gluten free flour 2 medium eggs 50g sugar

50ml extra virgin olive oil 1 lemon

1 / 2 cup brandy (or dry white wine or brandy or rum)

Oil for frying and powdered sugar on a pastry

(or a bowl), put the flour and make a fountain. The focus of this grate the lemon zest and add the remaining ingredients. With a fork (or fingers) begin to knead the flour leading edges toward the center and when the mixture has assumed consistency continue to work with hand tools on a work surface until it is nice and smooth. Since you use the gluten free flour, the dough will resemble that of a smooth crust .... yes, but not elastic. Precisely for this reason you can not pull the machine but must be piuà stretched thin with a rolling pin that you can but try not to use too much flour. Cut the wheel, fried and sprinkled with powdered sugar. A smile

alternative
D.

What Countries Are Brownies In

Gâteau au Chocolat de Suzy: There Only Curtains

Um, but I had promised not to yo-yo that one day we are and then disappear? I know .... they are absolutely unreliable, but in February he put to the test in terms of things from messing up. But finally it all now seems to be going just inside and outside: inside, on Thursday, I started to breathe and feel his head and his heart lighter because now I can say that beyond everything we have been fortunate (thanks to grandparents who have watched down!) and out (which is always in), the floor is (that there is never thought of changing the layout of your home when you live !!!), inside the walls are painted and cheerful, and above all the doors are closed, and the amount of dust is back in the danger levels at this point .... there are only curtains on the windows to put the word end, inside and out.

gâteau This is a simple and good good ..... maybe another cake in addition to millions more chocolate cake .... but it was nice to relax back into the kitchen with my heart happy. The recipe comes straight from the Larousse du Chocolat, I've added a custom noticina orange and using a little 'less sugar.

GATEAU au chocolat de SUZY
(For 6-8 people

250g dark chocolate to 60-64%

4 medium eggs 250g butter 200g sugar

70g flour (I, gluten-free)
bitter orange marmalade 2 Tbsp Cream

Preheat oven to 180 ° C. In a heatproof bowl place the chocolate and the butter cut into small pieces and melt in oven. Beat eggs with sugar until they are white and fluffy. Whisk the jam so that the peels are sminuttate finely and add 2-3 teaspoons sugar to egg mixture. When the chocolate-butter mixture is ready, let cool and then pour the egg and mix very gently. Add the sifted flour and mix well, again with a movement from the bottom up. Pour into a pan with a diameter of 22cm greased and floured and bake for 25-30 minutes with the oven door open a tad bit (with the handle of a wooden spoon). Remove from oven and cool on a wire rack. Serve as is or with a spoonful of whipped cream flavored with a little 'jam blended to strengthen the notes of citrus cake.

A smile smiling
D.

Schemat Metal Core Bossa

Chestnut Gnocchi with Pesto Radicchio: Sometimes They Come Back ... Panettone

seems like a lifetime since I wrote above .... and if I think about everything that has happened in the middle, very nearly is. I also think that it is now for some time that for one reason or another affect me in the beginning of the year climb, I decided that the month of January I just do not like. It costs me a little 'to say mainly because at this point I have to publicly ask forgiveness for my mum (I hope not walk from there to read if not then gasa too !.... I hate to admit being wrong for all ....) times I (and have) taken for a ride for the famous pearl of wisdom "never ends in January ".... because they end the frenzies and industriousness of the parties and gets his cool days slow slow.
Now that January is over, I heaved a great sigh, almost I can almost already feel and smell of spring in my heart I hope (actually know) that everything will be fine.

Before he finishes the cold (and radicchio) or rather, who arrives in the spring (as it is coming in January is over!) I will leave this good recipe-easy and cuddle. In our house potato dumplings served with Ligurian pesto is a classic ... these great variation on the theme.

GNOCCHI PESTO of chestnut with
Radicchio (serves 4)

For the gnocchi 700g red potatoes (I find that to be the best for the gnocchi)

150g white flour 50g chestnut flour 1 egg


The procedure is as for the classic gnocchi.

For the pesto
radicchio 2 heads of radicchio
along a handful of pine nuts 1 handful of walnuts

1 clove garlic, extra virgin

grated Parmesan cheese to taste Salt to taste

Wash and dry the radicchio leaves in a blender and blend with the pine nuts, walnuts and garlic. Together a few tablespoons of Parmesan cheese and add oil until it forms a thick cream. Add salt and cook for a few hours.

Cook the gnocchi in boiling salted water, drain, as they are afloat and serve with the pesto. Serve with a crispy Parmesan crisp that creates a unique bitter sweet the soft gnocchi and pesto.

A beautiful smile,
D.

Connecting Wii Using Dongle

A long post over a month

E 'so that I do not write anything here, not that it happened a lot.

That is, a lot has happened to twist a little life. Because alongside the pain for Dad, there's one for mom who lost her landmark and sometimes experiencing a parallel life. And this is sad, yet see the body of a person you love but that is not you, do not recognize it anymore. Sometimes you look so lost and see all the anguish of a memory that goes away, sometimes the difficulty of making even small daily gestures.

I downloaded a manual published online by the Regione Emilia Romagna, is titled: "I do not know what I would do today without you." And it is. She would not do much without us, but we're learning a lot from her. Even today, she takes us by the hand and shows us the right path.

But ... But life must return to a normal, or at least a semblance of normality. That's why I started to cook, to take a little time for me, a bit to try to engage in some activity mom. From here a new

cous cous. With what was in the house today, feast day, shops closed, rain ... Maybe not exactly the dish suitable for these days of the blackbird, but perhaps it took the polenta in the house is the cous cous and then ...

Here it is the cous cous today: with eggplants, peeled prawns and squid rings.

I did thaw the fish in the house and I want to reset the "supply".

I did fry the onion, I added the tomatoes, fried eggplant previously (usually not fry, I make a very high flame, with oil in the pan all at once, it seems to me that they absorb less oil).

I then added the fish and cook for few minutes. Finally, the cous cous. A mother loved it, had never eaten.

soon