How To Shrink A Jacket � Cottonpolyester

easier and faster than cccccc'è

Hello, excuse for inaction in my posts, and especially to your comments. I missed almost two weeks of desserts and recipes, which I will struggle to forgive and recover.
presissima from the study are, in fact does not assure the presence and the activities of exchange boxes and DC to which I have given, to me are pleasantly stealing time :-)! Hehe. Here at Brux
time passes.
I wonder where it ended in November, which frankly I have not seen!

This weekend came to see my Cate. That's why there have been his fault !
We met at Venice, where he studied and where she graduated a few months ago. We are not friends nagging, but I keep her in a particular way. Stimulates me intellectually, is a genius but I do not feel uncomfortable. I can do everything, and I do not feel judged or embarrassed. We had not seen for almost two years since the last fountain of chocolate and biscuits made in Venice in his old house. In a little part for America, and say hello before you find there was proper.
loves to cook, and yes, he converted to silicone molds, I tried once but that made me fall in love madly!

In his honor, you put the cake recipe we did the other night, a marvel of goodness, speed and simplicity.

BASIC INGREDIENTS
is a constant proportion
100 g of dark chocolate / milk

1 egg 1 tablespoon of flour
1 / 2 tablespoon sugar

moltipicato We all x3!

PREPARATION
hereby release the chocolate in a double boiler, we mixed the yellow egg with sugar, and mounted whites (Optional , I do not change much! ) We have combined the chocolate egg and sugar , added the flour and stir vigorously. Added the juice of half an orange, white pepper and then mounted, gently. Poured into the mold, we garnished with pears and put in oven at 180 degrees for 20-30 minutes.

a bullshit word: mix and bake at 180 degrees, and do not need anything else, not even a knife to cut, so go away in a second!
Try it and let me know!

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A sweet legend for rainy afternoons

There were once two sisters, Caroline and Stephanie. Carolina was the youngest, he loved the contact with people, was jaunty and organized. Stephanie was the eldest, liked to cook, loved to prepare delicacies, especially the desserts. They were very connected, close-knit and intelligent.

When larger, they decided to open a INSI me, every one of them devoted himself to what he knew best: Carolina welcomes guests who came to their home, while Stephanie is dedicated to the kitchen. Their hotel was fine or , and Stephanie became increasingly known for its apple pie.
One day the hotel was full, and seemed more full than usual : many people in the room willing to eat and taste the dishes of the chef, including the delicious cake which they had all heard about.
Socket perhaps agitation, Stephanie remembered I sity of the meal that had not prepared the apple pie: ran into the kitchen, the buttered baking dish and sprinkled with sugar, coarsely chopped apples and bake the whole.
Alas, he found only half had put the cooking pasta!
trying to correct as he could, he lifted the apples from the oven and covered everything with a single layer of pasta, which Prick and bake again.
The scent of apples began to drift throughout the room, and all claimed a piece of cake at the end of the meal.
Stephanie, in the kitchen, not discouraged mood: cooked took the cake and turned it over on a platter, repaired it as best and in the audience to its customers.

In 1926 the book was published that reported for the first time this recipe, which takes its name from the surname of the sisters Tatin .
Today is a traditional French dessert.

INGREDIENTS
sugar
4 / 5 beautiful
juicy apple cinnamon (optional )

For the pastry: 250g flour

abundant 125g butter or margarine 1 egg

125 g sugar salt to taste



PREPARATION
the pastry - you work the butter and sugar with a spoon, creating a smooth cream. Add the egg and salt and stir well. Mix all the flour and work with your hands. If necessary, add the flour. Once soft, incelofanate alemno and cutlery in the fridge for 20 minutes. The cake
- Peel the apples, wash and cut in half by depriving them of the extremities and semi-central. Now, there are generally two ways to prepare the cake, and I will place them both. The first I tried it personally, the second I will soon!
1. Take the pan and imburratela well. Cut the apples into thin strips and turn the oven to 120 degrees. Fill la teglia con le mele, avendo premura di lasciare 1 cm di spazio tra il bordo e il ripieno. Alternate le mele allo zucchero, fino a che non avrete finito le mele. Infornate. riprende sotto
2. Tagliate le mele in metà. Prendete una teglia anti aderente e posatela sul fuoco, aggiungete dello zucchero con un po' d'acqua e fatelo scaldare fino a che non inizia a caramellare. Ponete le mele una vicino all'altra, un po' di lato, e con le restanti cercate di coprire i buchi. Spargete ancora di zucchero. Infornate a fuoco basso (100°). riprende sotto
Qui... Preparate la frolla e fatela riposare; a tempo debito, stendetela con un mattarello, togliete la teglia dal forno e alzate la temperatura 180 °. Place the dough on the apples, making it adhere well to the filling and press it into centimeter free. Bake for 30 minutes, until golden. At this point, take a dish as big as the pan and invert the cake immediately.

Serve warm, not cold, with a cinnamon sauce or vanilla or ice cream. If you cool down, put it back in the oven, but do not use the microwave :-).

's fast and good ... to tell a story.

With this recipe, participates in the collection of simpaticimma Florix , hoping it goes well:


NB - photos are fail, I know! You should know that, finally, my macchian camera works to take photos, but the screen is in jelly. This means you do not know when there is a flash, the macro or if I have it on that .. I apologize, that stuff peròòò!

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Clemenceau and its fruits

If you come to Brussels, a visit a must ( from my point of view) you make it to market Clemenceau: 2 or 6 meters from the center, in the direction of Leopold I / Roi Baudouin ; down the homonymous stop: Clemenceau, shortly after the Gare du Midi, and follow the flow of people.

It 's a market there on Fridays and Saturdays, but during the Sunday reaches its real climax! When the metro c'arrivate seems little: it has an entry that is ten meters wide low, with a central row of stalls, usually of socks, hats, underwear, bras and pigiamo for children at low prices. Stay close to the bag in front, and innoltratevi plan. Continue straight through the crowd, look at the faces. On your left, after a hundred yards, you will find a mini-site dining, shopping and fish. Go straight, following the shed that creates a kind of bottleneck, before giving way to loud voices of the merchants, multi-colored fruit, the waves of people flock every Sunday in the suburbs that huge market. Turn left, go at a slow pace and watch the people, sellers, buyers, those who try. Hear the screams, calls, discussions, even if you do not understand French, listen to them. The sounds, the whole of this collective moment, on the one place that is part of life for many. And if you happen to be passing around 14.30/15.00, you can buy whole boxes of vegetables to 1 €, pulses maybe not beautiful, but for that price and the amount they give you is a bargain! if you go for it, you'll see vendors with plastic bags to davati file boxes blue screaming "Euro Euro" in a very unusual and difficult to understand and you will see children arrange the boxes, and women trying to scream more than the man in front of them. You will see people locked around a banquet, and there will be more good broccoli.

At home, every Sunday evening, the kitchen is a show of colors. One thousand bags on the table, open bags and cloth bags overflowing with fruits and vegetables. The already simmering pot on the stove, pans greased and ready to use vegetable peeler. I like having plates and dishes to make room for baskets full of vegetables again, treat the grapes just bought it, talk about how to cook this vegetable or that, go near the stove, taste the soup and add a spice ... I like to share this moment of the week, this sort of practice.

is why today I questaricetta place, totally natural and arriving for the cold soup of onions by Arny, the steward friend of my mother, who has sent me mail. The recipe is hers, and I place the copied paripari, I recommend that propriiiii is good!
NB-instead of 30 minutes I did get almost an hour, so that the onions were pretty soft ( I suggest you cut them for anyway! ).

INGREDIENTS

cipolle dorate - 500 grammi

burro - 50 grammi

olio d’oliv-4 cucchiai

zucchero - 1 cucchiaio

farina-30 grammi

brodo - 1,5 litri

sale e pepe- q.b.

per la gratinatura : fette di fontina, fette di pane tostato, grana, burro

amounts for 4 people - estimated time 1:30 a.m.

PREPARATION
Peel the onions cut into rings. then Place them in a pan with 50 g of butter and 4 tablespoons of ' oil and a teaspoon of sugar over moderate heat to sweat because without taking color, and be careful not to burn them. When they begin to become slightly blondes, sprinkle with the flour through a sieve, and mixed well for several minutes. If you want to at this point you can place a glass of red wine to blend. Add the broth (including nut) and cook for at least 40 minutes on medium heat.

When the soup is cooked, season with salt and pepper pour into four bowls oven, put some on the bottom 'of soup in the middle slices of toast with propane over fontina, then again and finally filled with plenty of soup Parmesan cheese and butter . then placed the 4 containers in the oven at 250 ° C for the time needed to form a golden crust on the surface of the soup (it takes about 5 minutes).
Serve the soup hot baked.

I'm not the last time I did the gratiatura, but still very good is coming. D .- I did, however, the accompanying crostini ( see photo) : I took a bit of bread 'old and I cut it into slices. I greased and put in oven for 5 minutes scarce. I sprinkled with grated cheese, salt, pepper and I put a grill until it was nice crisp. Poccia in the soup is the end of the world, believe me! And 'good the next day, warmed up properly!

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Copenhagen climate change conference: 7 Dec 2009-16gg

This blog is a mix, like me: a combination of things, considerations, thoughts. So many recipes, of course, because I love cooking. It is not only a foogblog.

is why today I would like to talk about the weather.

delicate topic these days, I realize that I have neither the skills nor the knowledge to speak in more detail and scientific. But yesterday, I attended a lecture at the university, all'ULB, where two ice scholars explain the data collected in recent years, and where an economist (I think ) spoke of the necessary measures to be taken, costs incurred to support and etc. ..
I state that I understand to be the views of some, many people said that this climate history is all a hype, the data are so exaggerated. That's why I'd like to come with you to know what you think, if there is someone who has different opinions on these or if you know some deepening topic or explain a bit 'better things ...
Secondly, this post is based on my notes taken during their speeches: I think I've marked everything, but you have the patience to be wary still a bit 'that carry data and not take them at face value. Familiarize yourself elsewhere if the topic interests you.
I would just bring your attention to the subject, giving un'infarinata on the thought of one of the many voices that are raising questions.

*

start with the issue that we always talk about: the temperature ! The actual elevations, abnormal when compared to previous recordings, there are, it must be emphasized, however, that the warmest years had so far are those between 1990 and 2007. The total temperature has risen by 1.6 °, and appears to be growing: scientists estimate to reach the 3 rd more in 2020.
Now, a rise to 2 ° may also be acceptable vegetables grown longer and wider areas, winters less cold and summers are cooler, but even a lot more rainfall in total ... The important thing is not to exceed these fateful 3rd, that would cause serious environmental problems, and people who live there.

Regarding the sea, there are some points to note: there were increases in temperature up to 3000 meters below the water level, and this heat causes a sort of expansion of the level of the latter. The latest calculations include raising the current level of the oceans by 90 cm by 2100, when in 2000 the same study had limited growth at 20/50 cm. Leaving aside the problems that lead to social quest'innalzamento (rivers like the Mississippi are very low, and flow in the lowlands inhabited by millions of people in India alone, the delta of the Ganges, about 400 million people), the climate would change considerably: frequent and abundant rainfall, storms and bigger waves. If

let alone ice, first of all you need to divide them into categories we
- the ice: almost the ice water to be clear, that the North's task is to reflect sunlight
- Permafrost is the cups: what is it that more ice hard, which consists for example Greenland and the Arctic Circle, and often more compact, where you can build and that does not change, if not imperceptibly along the coast, where it mixes with sea ice.
Since 1979, when we have the first complete and reliable data on these components, there was a decline of 10% on the total surface of the ice, a decrease of 7% of the effective surface area and a decrease of 40% for the ice of the north. In Greenland
there has been an increase in snow in the interior due to precipitation caused by rising temperature, while on the coast we have data that record the removal dimasse icy well thicker and the approach of the ice cap (shift caused by winds and currents), which, being much thicker and less subject to temperature changes.
Regarding the ' Antarctic, there are significant movements of thick ice, of course, but much less than in the north, with its almost total isolation (his position far more central to the shell compared to Greenland keeps you cooler) . There are no accurate figures of the situation inside, because space probes are not able to record the data around the midpoint ( thing that I did not know, ihihi ).

Here I stop with the weather part, and I make a brevissimissimissimo summary of the economic / management. The
Kyoto Protocol currently in force, was signed by only 1 / 3 of the countries responsible for the largest emission of CO2, aimed at a 5% decrease in harmful emissions compared to recording in 1990, but many countries do not the respective year, and the sight of what is happening now is no longer sufficient. Need a net decrease of 40-50% by 2020 if we do not want to try to overcome the fatal threshold, partly because the climate needs her time to adjust to the fall, and it will be years before they show the positive effects on temperature .
With the production of this year we have officially released the "Framework "Concentration of CO2 recorded fall'inizio of the ages to the present day, touching the threshold of 390mg. We can not afford to exceed 430mg unless we raise the temperature and climate trascianarci behind remarkable environmental and social problems.
With propositions that countries have so far decided to bring in Copenhagen, the threshold of 2 ° will be worth well over.
E 'need to find effective measures to protect the climate and clear, and that the new countries join the Protocol as the U.S. and China, whose emissions account for 40% of total production.
A substantial aid to be allocated to developing countries , it is estimated that there will need to allocate between 104 and 118 billion dollars a year by 2020, always, dextrin development in the industrial sector, this money will follow roughly three broad areas: national coal market and international finance policy.

*

Rereading quickly I realize that not everything I wrote is 100% understandable, I apologize in advance! If there is anything unclear, ask, and as far as possible I will try to shed some light.
Any opinions to the contrary, for, neurte, clarifying or whatever are welcome, I assure you!

Almost forgot ...
To stay on the subject of climate and food at the same time (because yes is a different blog, but for me the kitchen is all .- D) ... those of you who use the calendar of fruits and vegetables in season? Personally I find it a brilliant thing! if you have not already, here are some sites where you can find one you like, you are fit, there is clear and nice, so you can always be well in line with what the earth gives us of course :-)

• annual calendar with pictures fruit and vegetables (bio-Wellness)
  
• calendar month by month list with (alimentipedia)
• Calenario simple in crosses (center consumers)
• Calendar monthly list (gaetavola)

Big hugs to all

Update November 21, 11:55 am

even if on purpose, Dida handed me this invitation gentilmentissimamente :


superbenissioechiaramente I did not understand what it is, but to me I guess the good propositions for the disposal of these wastes blessed! Now, here in Brux it is not easy, and then make a collection that still did not understand how it works, sgrunt! But I will go, perhaps to buy things with less packaging (I hate superfluous packaging), to reuse some pot and do more things with my hands in the event (such as pasta, etc. ...)! I will get the commitment, and would like a good scout: I will do my best!