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CREAM SCENTED HERB WILD

Perhaps we can say that spring is coming?? These last few days were truly some beautiful sunny days and the air is slightly warmer and so turning to the market on my desk trust had these wild herbs intense flavor and very aromatic, and when I asked how they called the answer was: Borage!! Here I had heard about but had never found so far and of course I made my own, in usually prepares a rustic pie but I preferred the natural environment. Borage is a wild plant that grows in meadows and has beautiful purple flowers, star-shaped, among other things, does well to body because it contains phytoestrogens, minerals such as calcium and potassium, and omega 6 and then those who have never heard of borage oil?? Too bad that is difficult to market ... if only we could go to gather in the meadows would be wonderful. If you happen to collect them and let us this delicious cream.

CREAM SCENTED borage

Ingredients 2 potatoes 1 leek

fresh spinach do not know exactly eye

1 bunch arugula 1

pack of 40 grams of borage

Parmesan

sale 

Affettare il porro sottilmente, gli spinaci e la rucola. Sbucciare e tagliare a pezzetti le patate . Mettete le verdure in una casseruola,  copritele d'acqua e portate ad ebollizione. Cuocere per 20 minuti. Salare e ridurre  a crema con il minipimer, irrorare con un filo di olio evo . Suddividere nelle ciotole e cospargete con il formaggio grattugiato. 

Questa ricetta ha il colore verde della speranza, è semplice ed è preparata con un ingrediente, la borragine, che sembra regolarizzi la funzione ormonale ed è ottima per la sindrome premestruale per cui mi sembra una ricetta per bene degna di un contest per bene come questo

Since this recipe makes me think of spring I send to Ornella for her schedule in April

Motorcycle Helmets Horns

time to the weekend forecast ... fashion!

Sometimes I like to remind you why did the book Fashion Weather.

cross and delight of respecting every Friday!

One morning, lost in city traffic, including car horns and daring overtaking not be too late at the office, I find myself listening to the results of a survey include: all women lose an average of 3 (and I say 3!) Years of their life in front of the cabinet to decide what to wear.

Why? Why waste all this time instead of going out and enjoy the day?

Our look is not right or wrong depending on how many minutes or even hours were used to decide, it's just a matter of freedom of mind, do we let our instincts, each with its own style, and certainly not wrong.

I, in my small way, I enjoy every Friday to offer some inspirational look with an eye to the weather forecast!

Enjoy!

Saturday

Tradition has it that Saturday night is typically for couples. I never loved this tradition, I have never liked the "fixed evenings," the desire of being independent is the day of the week.

But this Saturday I would suggest, however, some outfits for two!

Sunday

In a Sunday bad weather, whose only references are the couch, a blanket, hot tea, a good book ... why do not you decide to leave the safety of down in favor of the elegance of the coat?!

will feel like spring?

HAVE A NICE WEEKEND!

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Gestational Diabetes Sore Spot

GOURMET: Chocolate Labs and Oil (Part 3)

(photo by photo need )

Reorder the notes, click the pictures and understand how to set the post was a good job so I decided to speak before the chef here and here and then even if not in order time laboratories. Culinary fact , was not just an event where they marched starred chefs, but it was an opportunity to participate in some laboratories (I participated in all) including primarily that of chocolate, then the tasting (very funny) and oils 'last but not least' baking and decorating cakes.
The first workshop covered what is known as the "Nectar degli dei" (così consacrato nel 1737 dal naturalista svedese Carlo Linneo): il Cioccolato!

" Il Temperaggio di due cioccolati e l'analisi sensoriale dei cioccolati"

E noi conosciamo il cioccolato? Si certo lo amiamo, lo mangiamo in ogni momento della giornata e soprattutto in momenti di depressione affettiva,

pensiamo di conoscerlo, ma in realtà (e questo l'ho capito grazie a questa esperienza) non sappiamo assolutamente nulla.

Vorrei allora condividere con voi quello che ho imparato in questo laboratorio grazie all'esperienza e alla lezione di una  Maitre Chocolatier   Luisa Proietti che tra l'altro è la proprietaria della fabbrica di cioccolato "La Luisa" presente nella mia zona, Tivoli, dove da sempre noi compriamo le uova di Pasqua e dove vi consiglio di fare un salto se fate una gita da queste parti, ne vale la pena.

 Conoscerla è stata una vero piacere e ascoltare la sua lezione e lasciarmi guidare attraverso l'analisi sensoriale del cioccolato è stato molto educativo.
In questa esperienza non ero sola, ma in ottima compagnia di Angela , altra foodblogger romana, amante del cicocolato tanto da decidere per l'occasione di incremarsi con una crema al cioccolto giusto per confonderci un pò i sensi e Rossella,un'amica.
mentre prendevo appunti pensavo da neofita " si vabbè ma che ci vuole?è facile!" niente di più falso  fin quando mi hanno chiesto di salire sul palco (grazie Stefano!) per vedere se riuscivo a indovinare la temperatura del cioccolato lì ho capito che io il cioccolato finora l'ho solo mangiato ma non l'ho mai capito!

( ringrazio i fotografi di necessiafotografica for letting me take this beautiful picture )

But what is tempering? is a very accurate which brings the melted chocolate at the right temperature for the cooling crystallization after which you have 2 minutes to transfer it into the molds and create our favorite chocolates.
The tempered chocolate must have received the liquidity of melted chocolate and crunchy chocolate crumbs.
I steps of the process of tempering, are threefold: melt chocolate at 60 °, gradual cooling, first slowly and then at 45 ° to 28 °. After reaching this temperature the melted chocolate should be tempered and rapidly (2 min) poured into molds for chocolates, to cool for about 10 minutes in the refrigerator before being tasted .
E 'should not dissolve in water bath and microwave that could alter the molecules, then equip yourself with a thermometer or try (but here it takes a lot of experience) to do as in the photo. .. try to guess the temperature of the chocolate on the lips quickly bringing his finger dipped in chocolate. It 's a bit like listening to a fever child approaching her lips to his forehead and feel the temperature going well with the chocolate ... it is not easy but I assure you!

Tasting chocolate is to know through all five senses

Like all food chocolate is alive, changing over time and subject to change due to organoleptic external agents such as heat , humidity, odors.

tasting always starts with the white chocolate (less intense because of the presence of fewer and more cocoa mass cocoa butter), then goes to the milk and finally to the dark (most intense). As in all the tastings in a tasting and the need to clean up our taste buds, in this case drinking half a glass of water.

Well let's start with the easiest way: The view! !

must first observe and watch it: his appearance will give me the first indications. Black to dark brown for that to milk, hazelnut milk and similar to white is white? In principle yes, but then there are shades of white ... many types of white from cream to ivory, and many shades of brown depending on the fruit of the cocoa and other ingredients that comprise it, such as vanilla, milk, butter or biscuit.

( other picture camera that captures need me (center), my friend Ross to my right, and Angela while listening to the chocolate)

We now hearing: breaking the chocolate with the one hand we hear ' snap ' if it is dark,' flop 'if it is white. The snap just feels good if the chocolate is tempered

We then go to touch

White chocolate has a smooth, almost melts between your fingers due to the increased presence of cocoa butter. The dark is more compact and smooth, more polished than the milk for the presence of milk is softer.

Then we smell

sniffing the chocolate you can immediately perceive its characteristics: scent of butter, milk, vanilla white chocolate; first milk, then vanilla and then chocolate for the milk, while the pungent aroma makes us understand that it is dark.

and then finally the sense that we like best: The taste!

And finally taste it, but you like? To taste the chocolate, the Maitre teaches us that we must first chew it a bit ', then stick it on the palate to suck all the flavor and finally perceive the nasal aftertaste. Of course it is a slow and should be done by focusing on our perceptions: white dissolves immediately, leaving a taste of butter and vanilla, milk chocolate is more consistent with the taste of milk and then cocoa, dark chocolate is ; more crunchy bite. And here's the chocolate that we created together with the Maitre Louis Proietti.

The second workshop was a lesson on Tasting Oils and here I had the pleasure to meet a chef and sommelier in my area (Tivoli): Gabriella Cinelli!

With the game you do the tasting oil, this is a world where there are still a few rules. The real taste of the oil, which is called " panel test" and is carried out da un gruppo di persone (almeno 10)allenate e preparate ad assaggiare gli oli extravergini di oliva avviene attraverso un bicchierino di colore rosso rubino o blu cobalto questo perchè il colore non è importante nell'olio e non deve trarci in inganno, quello che conta è il gusto e l'olfatto!!! Infatti la degustazione andrebbe fatta ad occhi chiusi.
L'esame olfattivo non è semplice, sia perchè la percezione sensoriale varia da individuo a individuo, sia perchè bisogna saper riconoscere i " flavour "ossia i profumi e i sapori che ci indicano le caratteristiche organolettiche dell'olio e che sono impressi nella nostra memoria. Ma qui si potrebbe parlare all'infinito.
The game consists nell'annusare natural flavors and then some artificial ones, which unfortunately are used in trade, so you know them apart. Each of the participants felt different perfumes. And so we find that there are people most gifted, called "taster ", in other words have a more developed sense of smell, a sort of dog truffle oil.

I must say that this game was very fun and for me it was easier to recognize that natural and artificial flavors ... I do not know if this is a good or bad!
if oil between a tasting and the other must guess what to eat to cleanse your mouth?? a piece of bread ... but no way, but a slice of apple!!
At the end of the lesson I learned many things including an important thing to say that there are only four tastes: bitter, sweet, salty and sour taste, but a 5th! and you know what?? L ' Umami !!!!! Yeah the taste of monosodium glutamate in short, the 'star nut' so to speak!!
Finally I tried to taste olive oil through the "strippatura, the oil must be sampled with the teeth and then with the taste buds. In short We tried to do, but the path is very long, but if it is true that "we are what we eat is then important to understand the genuine products and quality raw materials for a psycho-physical which begins at the table.
It is for this reason that next year will be introduced in schools now dedicated to food education, as he explains Gabriella Cinelli.


I hope not to have bored you but I have learned a lot and I was pleased to share these discoveries with you, why even talk about cooking is not just to publish recipes and photos but also to document and have a culinary culture.
... I'll wait for the final design on the bread and cake ..

Las Vegas Wedding Sayings

a zebra lost in white polka dot

... lucky who have one!

So sang a long time ago ... but there are no words today.

Fortunato who next season will show off plenty of polka dots!

Funny, funny, irreverent.

mixed with striped shirt bought last summer to renew the stile marinaretto. Mixati tra loro se le dimensioni sono diverse. Pois stampati in bianco e nero, pois fatti da materiali alternativi come le paillettes, la pelle, il velluto.

Pois, pois e ancora pois!

MY IMPERFECT ENGLISH TRANSLATION...smile!

...lucky who have a polka dot zebra!

These are the words of an old italian song...but they are so present.

Nice, amusing, irreverent.

Mixed with the striped shirt bought last year to restyle the sailor outfit. Mixed together if the sizes are different.

Polka dot printed black&white, made with strange materials like paillettes, leather or velvet.

Polka dot, polka dot and polka dot again!

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I wait for you on Facebook

Dragonball Bulma Doujin

Mosport International Raceway
































The Mosport International Raceway (formerly Mosport Park) is a historic path north of Bowmanville, Ontario, Canada. The plant, in its original configuration, has a length of 2.459 miles (4.0 km). Over the years it has undergone several changes and improvements that have made him a track can offer various configurations. In fact, it can vary according to different needs of different categories of cars and motorcycles that they use. In this regard we can mention some of these configurations: a 1.4 km kart track (Mosport International Karting), a half-mile oval, a track of 2.4 km, used for various test drives (Mosport Driver Development Centre). The name "Mosport is a contraction of Motor Sport, pronounced" Moe-Sport "which was nothing if not the name of the company that was founded to build the track. The circuit of Mosport was the second permanent facility dedicated to the races, in Canada, after the Westwood Motorsport Park in Coquitlam in British Columbia. It 'was designed and built at the end of 1950. The first international event that has hosted the Cup: Player's 200, June 25, 1961. The event was won British motoring from ace Stirling Moss driving a Lotus. This statement is worth the dedication of Moss in a curve from the direction of the circuit: Moss Corner is dangerous and difficult hairpin, beloved by viewers, the crucial point of the track. Many in the past, erroneously called the track "Mossport", believing that the extraordinary British driver was mostly even throughout the circuit! The track in Canadian history has seen a long succession of owners since the original public company, created to build the track, it has managed to adopt a policy of fairly vigorous marketing, such as to bring the circuit as a must for the circus of the most important international competitions. Among the various properties that have followed, two to be mentioned: that of Norm Namerow (entrepreneur, famous in the publishing field), which was the owner until his death, Harvey Hudes. Both were introduced into the Canadian Motorsport Hall of Fame for his important contribution to the Mosport track and then to motor sport in Canada. In 1998, the Panoz Motor Sports Group (a major U.S. automotive group, famous for its GT car involved in various competitions) has acquired the plant. In 1999, the fledgling American Le Mans Series (series where the Panoz is committed), he competed at Mosport. Nel 2001, l'intero circuito è stato completamente riasfaltato e ammodernato per rientrare nelle restrittive norme FIA. L'obiettivo della proprietà è dichiaratamente quello di fare ritornare la F1, il Motomondiale o il Campionato del Mondo Superbike a gareggiare su questo tracciato. Attualmente l'attività agonistica che si svolge a Mosport è legata agli sport motoristici nordamericani. Storicamente il tracciato dell'Ontario è stato la sede di campionati importanti, prima tra tutti la F1. Mosport è stato infatti il teatro del GP del Canada dal 1967 al 1977. Anche il Motomondiale ha fatto tappa su questa pista. Altri importanti campionati automobilistici come la Can-Am, SAC, World Sports Car Championship, Formula 5000 hanno visto in Mosport a major theater. As for the racing, Mosport has to be said that in the period 1989-1991 was the headquarters of the Canadian race in World Superbike Championship. The track, surrounded by trees and guard rails, however, was immediately shown by drivers as too dangerous. In 1989 and 1990, the heats were played regularly in 1991, the pilots went on strike. The grid was then filled with only the wild-card U.S. and Canada, as none of the drivers involved in a permanent position in the world was on track. It should be said that unfortunately also Mosport, like many other tracks, also claimed a toll of human lives: several fatal accidents have already occurred along its ribbon of asphalt. In 1985, the German pilot Manfred Winkelhock died at this track at the wheel of his Porsche 962C, crashing into one of the concrete walls that surround it. In 2008, during the 29th edition of the Vintage Racing Festival sponsored by the Automobile Association of Canada, the Italian driver Dino Crescentini (a veteran of races for historic cars) has lost control of his car Wolf Dallara Can-Am, losing also lives in the crash. Mosport today, with no major changes that have made him a multi track, would be a completely anachronistic system. Despite the work that interested him, however, unlike many other tracks, has remained virtually unchanged in design than when it was built in 1950. Mosport has always been one of those tracks that has divided the hearts of drivers: is loved by some because of the "downs" and its rounded corners and speed in which the right "hair" on the stomach can make a real difference in terms of lap times! On the other hand, its detractors have always considered too dangerous and totally inadequate safety standards imposed by modern Motosport. Given that security is undoubtedly an essential element today in the "engines", by passionate, but I can not say it is a great sin, "lose" circuits like Mosport, Spa Francorshamps. Paths that have always marked a clear dividing line between "real men" who, with courage and boldness saputi interpret them, having opened the gas (or pressing the accelerator ..) at crucial points e.. "Others." Circuits where the human element can make a difference, not aseptic "Tilkomedri" Like all modern tracks ..

Yeast Infecion After A Brazilian Wax

White is purity. I reflected, I expressed.

While much love the colors, play with them, mix them together in unexpected, use it to warm his candor.

The white clothes just lying in the sun, the white of a snowy landscape, the white male in a suit by cutting the white clouds from a plane flying to a vacation that we wanted for some time, the white of the sheets when you turnarounds lazily in bed on Sunday morning, the man of your white shirt worn for sleeping together.

Imperfect ITALIANO MY TRANSLATION ... smile!

White is purity. Reflect and express myself.

I love colors too. Play with colors, mix in Them unexpeted ways, use Them to warm the white purity.

White of home wash hanging under the sun, white of a snowy landscape, white of a male tuxedo, white of clouds seen from the air flying towards a desired holiday, white of bed sheets when you turn lazily the sunday morning, the white shirt of your man worn to sleep together.

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Lcomplex Partial With Motion Seizures

The "belle époque" ..






















June 4, 1989, the World Superbike Championship, Mosport circuit (Ontario - Canada). The Championship World for the big four-stroke motorcycle is derived from the series in its second season. In the picture we see the third leg of the 1989 edition held at the spectacular precisely Mosport circuit. That is still a circuit dell'Otario old-fashioned trees, guardrails, escape routes pared to the bone, are the "frame" in this temple where the speed has always challenged the axes of the North American Car and Motorcycle . The spectacular Canadian route was part of the World Superbike Championship calendar from 1989 to 1991. From then on it was considered too dangerous and unfit to host a leg of a world champion. Although undoubtedly the security is more important than the rest, however, remains the regret that he had "lost" a chance to see the drivers engaged in one of the greatest championship of speed, do battle on a track that has always made selection of "real men" or those who had the necessary sleeping on the stomach to embark on a frantic knock down her terrible and thrilling in its fast corners e.. "Others" not as capable (or crazy ..) to interpret it the same way. In the picture we see portrayed in this post is dedicated to the curve Stirlig Moss (Moss Corner) Mosport circuit where the Belgian driver Stéphane Mertens (4) leads the group. Behind Mertens, wild, see the idols of the house Miguel Duhamel (45) and Steve Crevier (48). More can be recognized behind Marino Fabbri (30), Michel Mercier (63), Mike Baldwin (76), Raymond Roche (27), Rene Rasmussen (34), Roger Burnett (11), David Tardozzi (3), Wolfgang Von Muralt (35), Tom Kipp (33), Paul Iddon (24), Mario Duhamel (61) and Fabio Bilic (72). For the record the two heats held at the Canadian track Honda went to Fred Merkel (first) and Giancarlo Falappa riding the Bimota (the second). In 1989, Merkel, champion, repeating the title won in 1988 by imposing even in the World Superbike Championship, the "rule" then valid in the Top of the Class World Championship: a win always and only the pairs rigorously trained to fly "Japan made" and pilot "Born in the USA"!

Belkin F5u409v1pl2303

The start of new era ..


In this panorama, we see the start of the Daytona 200 the year 1985. Fred Merkel leading the pack into turn one. The race was won by Freddie Spencer, who has triumphed, relegating to second place and Wes Cooley Jeff Haney on the lowest rung of the podium. Visible in the first wave of pilots are: Fred Merkel (1), Sam McDonald (2), Wes Cooley (9), Roberto Pietri (4), Freddie Spencer (19), Dave Busby (190), Reuben McMurter (3), Pat Hernandez (11), Mike Harth (12), Todd Brubaker (399), Jeff Haney (15), John Ashmead, (18) Ron Haslam (601), Glenn Barry (16), Peter Lusby (52), Jimmy Adam (14), Gary Horton (26), Kevin Schwantz (289) and Scott Gray (31).
That edition of the classic American race was particularly important because it marked the history of it. Until 1984 it was the 200 mile race for the top class of motorcycling that the U.S. AMA Formula One. It was a sort of open category, where they could challenge such as the prototype four-stroke with 500 GP 750cc two-stroke or born to the Formula 750. In the AMA Superbike up to that year was reserved for the 100 miles, which ran one or two days before the competition reserved for the class. The times were changing, however. The international regulations, however, had already placed the previous year in the 750cc displacement limit for all races for the big four-stroke bikes (in order to limit the performance of those who had cleared 500 of GP!). As early as 1984, both the World Endurance Championship that the TT Formula One World Championship, then had adopted this new dictates imposed by the International Federation. The AMA is adapted to this change and since 1985 there was the turning point in the history of the race bike for most of the States: to get on track for 200 miles from that year were the Superbike (which happens all ' hour). In fact, this change marked the beginning of the "new was "dedicated to motorcycle racing motorcycle four-stroke derived from the series, which culminated in the birth of the World Superbike Championship in 1988. What makes this even more special edition of 200 miles, even thought Fast Freddie Spencer. The pilot of Louisiana, in His best year that saw the world champion in both the 500 GP 250 GP in that, at Daytona, he proved once again be "an insatiable cannibal! Spencer went to sign the incredible hat-trick that saw him triumph in the categories: Daytona 200, Daytona and Daytona 250 F 1 Grand Prix. No one before had ever achieved this, and since then, no one has been able to replicate it.

Thank You On Back Of Wedding Program

Gourmand

B uon Monday! We have a new week starts and this time luck with the sun, even if the air is very cold, spring is coming.

So, what we talk about today? I have many recipes on the agenda, but since tomorrow is the last day to post on his blog the recipes that participate in the contest of beautiful Farms Fiandino per la raccolta di 30 ricette dedicate a un libro sul burro salato appunto eccomi qui obbligata oggi a postare questa mia creazione di un burro salato gourmand (quanto mi piace questa parola!!!!!)

Se vi siete perse le altre due ricette le trovate qui e qui .

L'ultimo panetto di burro non lo volevo consumare tutto subito così nasce questa idea molto french style di aromatizzarlo and retain it for use from time to time, butter it came out a very special, very aromatic and spicy due to the presence of ginger, goes well with grilled seafood or simply sauté the vegetables. Of course nothing prevents you from adding flavor as you might with other herbs.

salted butter GOURMAND (with chives, ginger and lime)

12/15 chives

zest of 1 lemon bio

rind of 2 limes bio

a nice piece of ginger root (about 5 cm)

lavender flowers taste

130 grams of salted butter 1889

In a bowl mix the butter (at room temperature) with a fork to break it into cream. Now add the chopped chives, grated rind of lime and lemon and ginger washed and chopped finemente.Amalgamate all very well and then roll out the mixture onto a sheet of baking paper, wrap it around itself trying to give it a cylindrical shape and let rest in refrigerator for several hours. Take back your salted butter and cut into slices with a sharp knife and serve with the food that you put it in scelto.Il remaining waxed paper in refrigerator.

Farms Fiandino Thank you again for giving me the opportunity to enjoy this wonderful butter and Sandra Salerno without which I would not have discovered.