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

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D.