Real Groping In Train

Merry Christmas !!!!!


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After Waxing Wait To Shower

gnocchi sauce crabs and prawns

until last year lived in 30 mt.dal sea \u200b\u200b

Adriatic, so all summer we were on the beach,

very often saw children and grandparents gathered these crabs and put them in a bucket with water ,

... increased my curiosity ....

until one day I asked what did we ever

told me that there was a delicious sauce

mmmmmhhhh ..... interesting .....

one day we went to the restaurant where we proposed

dumplings with sauce of crabs and prawns

.. ooohhhhhh .... ..... the taste was a must!

nothing short of FA VO LO YES!!

course I have replicated immediately with good results

I get hold of prawns and crabs and

(it was not the right season to take me to sea I had to buy them)

I boiled the potatoes (500gr.) and crushed

dough (while still hot) with half flour that is about 250 gr. Otherwise, pull out the flour absorb more water and getting a little hard,

put to dry

in the meantime I cleaned the crabs

away the under belly and clean sand,

put to fry in a pan

oil with garlic and tomatoes,

then I added the shrimp and crab and cooked (it does not take much)

and flavored gnocchi,

a sprinkling of parsley

and

..... ready to be enjoyed ....

ok ..... Here I put a little too much oil ....

... obviously could not miss those traditional meat sauce

for my baby

that was not so happy to eat the crabs

but I can not resist the timeless

and for me .... double ration:-P

Master Lock Model Numbers

rusks health

the rusks health

that good!!

..... I do not know if anyone remembers them

.... were part of my childhood,

are now but still do not have the same taste that I remember,

boh! I wonder why childhood memories seem more and more beautiful ..

are arrived at after several experiments this recipe

that if it is not the same comes very close to my memories,

is an easy recipe and simple ingredients,

*****

500g of flour tipo'0

or gr.300di farina'00 +200 gr. Manitoba

gr.250 between condensed milk **

and fresh milk (I used a tube of condensed is 175gr. and about 75 of milk, do not pour it all at once but as it is)

** [I tried it both with milk powder with fresh milk,

but this is the best result with the condensed milk]

gr .150 sugar

6-8 gr. Yeast

(depends on how long you want to rise,

I always use little yeast and long rising)

vanilla essence,

a pinch of salt,

***

dissolve the yeast in a little milk,

put into the mixer or bread machine,

milk and yeast,

the condensed

the essence,

sugar,

the
flour and a pinch of salt,

mix well

and let rise until doubled (time varies by ambient temperature and the amount of yeast)

with this mixture you can fill two cake mold,

when leavened deflate 'dough

divide it into two and spread it in a big puff,

rolled up the dough

and put in a cake tin,

let rise until it reaches the edge,

bake in preheated oven at 200 degrees for about 35 minutes,

I love the color and also the flavor is excellent,

I also tried to make us some sandwiches and desserts are delicious

completely cool cut into slices about 1 cm high.

lay them on the grill go in the oven until slightly darker color

but not burn them,

the next day are more good

will keep well in a tin box for about a week,

good breakfast!

Yankee Wrestling Singlet

favors with lace tatting

these are favors

made for the baptism of my 2nd child,

John;

are finished with white linen doilies point per day

and a goatee made to tatting,

half of goatees was made by me,
the other half I helped my dear friend Julie,

is a magician of tatting and she taught me, and to which

are so grateful,

****

this is a particular angle of a doily

here another

and here is yet another

the dolls, 3 soggettini different instrument sounds,

we have taken in a fair trade shop

" The enthusiastic "

went in to take the sugar and chocolate

.... and I came out with the favors

Alexis Texas With Black Guy

portaricamo box ...

idea borrowed ...." " from the wonderful blog PEZZEDIMONDO

(found in the tutorials) but I suggest you look at all the wonderful blog

THANK YOU THANK YOU!

slightly modified

the original box has the lid off

in my box while it is not,

I spent about an hour to do it, is very simple but effective

and you can also do as it wishes,

enough to make a model,

had long been the fabric some particular

that gave me my husband's aunt, the original Japanese but not very adaptable to the jobs that I usually do, when I saw the boxes of pezzedimondo I immediately thought .. FINALLY! now I make out (but there is a quite a bit I would go out at least a hundred boxes)

begin??

need the fabric to the outside,

I used the Japanese one, I used for the interior of the golden chenille,

dell'ovattina and concise as padding

a cord to the slot and a button

*****

I made a model based on the pezzedimondo scheme,

only cover I've joined a side of the box,

the cover is pictured on the right side of the screen

where you also see the string that I used for the slot,

I superimposed the two fabrics right sides putting

among them I put on the cover

a golden cord
to make the loop so I
cut the cloth the model,

supported all'ovattina and cut the shape

once cut the wadding stop even with a pin and sew all around the three layers shown in the drawing,

leaving an open space to be able to run on straight,

(shown in the photo from the tips of the scissors)

done this, cut the corners and smoothing the external so to be able to turn corners well,

turn now from the small opening on the right side, helping in the corners with a bit (maybe a pencil)

here is the outside of the box,

is on the left side of the cover with the slot,

this is the internal
with the sewing machine

outline the sides of the base and the side of cover

now joining the corners with pins

close with a hidden side of the box,

I apologize for the poor picture quality,

but gl ispilli see well in the corners,

then turn the box and attach the buttons,

here is how the little box when finished

I use to take me behind the wire I have to finish some embroidery,

thank you again Grace's blog PEZZEDIMONDO,

I suggest you look around the blog because there are wonderful things!

Scorpio Disappear For How Long

cake cars

and like last year I found myself doing the cake for the birthday of Gabriele, who loves cars, motorcycles, buses, trucks, in short, everything that walks on wheels, this year we were on the subject ....

CARS!

Lightning this year I wanted him in 3D, bought a kilo and a half of powdered sugar,

dyes, glucose paste, sugar, all for the cake .....

but my husband gave me a "surprise"

bought a huge host of cars ...... thinking that would please me,

.. .. NO COMMENT ....

ok, I used not to displease,

also because I did not know how to use it,

I had two sponge and then I made 2 levels,

the first floor was filled with custard and chocolate chips, soaked with liquor witch

the 2nd floor with fresh cream ( 200g and 1 kilo.) and strawberries,

decorated with cream and strawberries,

letters are made of dark chocolate

we ate cake for 4 days,

but without regret because it was very good, especially the plan whipped cream and strawberries,

gabry to like it, maybe it was better that way, I do not think I would have never allowed it to cut Lightning .....

HAPPY BIRTHDAY LOVE MOM !!!!!

Brent Corrigan Online Blog

caciottine in home made ....

few years I was passionate about making cheese at home,

I really like and is a great satisfaction the first time you

sifting through the internet, I started to take ideas and eventually I bought this book about IBS:

CHEESE DIY,
very interesting and well described with recipes

with sequences Photographic

caciottine for these I used:

5 liters of raw milk,
2 tablespoons plain yogurt probiotic

2 ml rennet,

salt (about 8 pinches)

thermometer,

steel pot,

baskets,

this is the recipe:

I poured the milk into the pot and then put on the fire,

I brought the milk to 38 degrees and here I added yoghurt and curd

while I added the rennet, I continued to stir for a minute,

past this time,

I put a lid and waited 30 minutes,

at this point, you run the curd,

that is cut into pieces in the milk big big squared of about 3-4 cm.

I waited another 10 minutes,

then takes the second break,

with a skimmer that is introduced in the curd slowly

you make small shuffles

and proceed until you get the pieces as big as a nut,

this is done you start putting flakes of cheese in the molds, you can use a skimmer or directly with the fuscella

put the molds into a container

you to lose all the excess liquid ,

I left 4 hours, turning every hour form,

spent those hours sprinkle with the salt forms,

caciottine in fuscella I left for 24 hours,

then put them in the fridge on a plate covered with foil (without PVC) have been there a week and every day I removed the liquid that formed turning them every time,

after this time the cheese is ready to eat, you can also add flavorings,

other times I made them with the marjoram,

rocket,

oregano

and chili ....

say that ???....

good!

How Should I Mastrabate?

WITHOUT BREAD DOUGH

now believe that many food lovers like me,

know the bread dough without

is a great bread, which gets effortlessly and with the classic ingredients, of course there are the famous variations that everyone gets a taste:

the main ingredients are:

500gr. flour

(needing a long rising,

I manitoba flour Mix 300 and 200 of flour '0)

gr.350 water

15 gr. salt (taste is personal)
about 1-max 2 grams. yeast

high in a bowl I put almost all the water in that little remains well dissolve the yeast well,

Add the flour and salt and begin to knead with one hand while the other around the bowl, when the ingredients are well blended (dough a few minutes) I put the bowl in an envelope aliementi close it and put it aside in a kitchen unit until the next day, about 18-20 hours

when well risen, put the dough on a cloth

well of semolina flour,

do the folds, ie bringing the outer edges of the dough toward the center closing well trying not to deflate the dough, dusting with flour again and close the canvas, leaving another 2 hours to rest after an hour and a half to turn the oven Maximum temperature of half an hour after I put the bread in a pot or pan (left in a hot oven must be hot)

depending on the form that I gave him and let cook about 35 minutes,

then put the bread directly on the grill of the oven

and let it cook some more,

here in photos,

version sandwiches, cooked in the mold for Good day,

pagnottona cooked in a pot pyrex (glass) with 50 gr. rye flour,

version ciabatta baked in a baking pan oval,

bread is a great easy and fast (taken time to rise)

here found a great video explaining the procedure U.S.

(my custom is, as I put the ingredients on the contrary)

.. ....