How To Have Hannie Dropkick Hair

February 12, 2011: Pamirilla presents Miranda

you remember something brewing and remember Miranda ??

Well, here we are ready and you are all officially invited:

L'Atelier is located in Via Fezzan, No.8 (African quarter) - Roma - tel. 06.86326133

for more info you can send me an email at: pamirilla@libero.it

will be a pleasure to meet who is closely following my blog or who landed here by chance and was intrigued. The occasion is not formal and I will be glad to chat with you all in a glass and a delicious taste and especially to introduce my friend Miranda and his culinary tales.

The tasting is free, also ... ... ...

this box contains a hand drawn jam and biscuits Pamirilla Miranda,

The first few of you that come with the printing of the invitation will receive a gift.


And then ... ...

as not to think about all of you who have been close and supported us but you are too far away from Rome?
Among those who have displayed the banner in their blogs, or will (look at here), take out a winner. Please leave a comment so you do not forget none !!!!! The lucky

extract will receive a special package of Pamirilla Mirando and straight, straight home! Then plug in

February 14 to find out whose turn it is !!!!!

Do You Capitalize Essentialism

Tarallo with Sicilian lemon icing

You can not say that my last trip to Sicily has been a success, a point seemed to survive even the most desirable in the world. This wish came true and now the rest is history. Much less risky
was the trip to the largest shopping center nearby where we went in search of a new sofa. Result of the journey from this point of view: none.
to console me and mon amour, we entered a bar to have something warm and my eye has long been attracted by the lure of the throat ... professional interest. Glazed donuts!
"You try?" I figured if mon amour says no.

through tasting I think most of you would have exclaimed, "They know they bleach."
But I, that is a pastry finished, done and over, I recognized the fragrant aroma of the nose 'with ammonia and language all its pungent flavor. No, not that the bartender was trying to poison many customers as possible with the technique "White Witch" (remember that beautiful, red apple?) Simply had too much ammonia was used (which is a leavening agent, not a toilet cleaner) or , for obscure reasons, was not evaporate as it should do normally.
Ammonia (pastry, not one that is used against jellyfish stings) is a leavening agent ammonium bicarbonate, also known as ... .. in great use by our grandmothers is often present in the ingredients of the oldest and most traditional recipes and is also widely used in the confectionery industry (food additive E500). A traditional recipe
and history is certainly that of the Sicilian iced taralli that when they have the right taste, know happiness.

L 'ammonia gives a particular texture and for that I prefer it when you provide the specific recipes. Ammonia has the advantage of preserving the sweet long and if you do biscuits and cookies will be crisp but not hard.
not be used for cakes or slurries because in that case does not evaporate and sweets would be disgusting.

Despite the experience at the mall was not the best (and I'm not referring to the couch, although I have not found) I got a crazy desire to remake these donuts. Non ho trovato ricette che mi convincessero del tutto, cercando, però, ho appreso che questi taralli si chiamano taralle (femmine) e che sono il dolce tradizionale del 2 novembre, una festa molto importante in Sicilia nella quale è tradizione che i Morti portino regali ai bambini. In cambio immagino che ricevano taralle e penso che chiunque porterebbe volentieri doni per papparsi queste delizie che, sono certa, sanno risvegliare pure i morti.

Ora bisogna venire a capo della ricetta…..anche se non ce l’ho sono o non sono una pasticcera rifinita fatta e finita, o per bacco! Indovinare che lievito usare è stato facile, anche senza consultare ricettari….e fin qui….

Poi, con stretch of the imagination and available in all senses alert (five senses plus the sixth. ... and various and possible) I tried to understand what was behind the smell of ammonia. I looked
texture and color and then I lucubrate trummmm ... ... ... .... Trumm ... .... You hear the sound of my tiny brain in action? Well.

Ingredients


500g flour 100g butter 100g sugar

2 whole eggs plus one yolk
qb
Milk 10g ammonia
grated rind of two lemons

For the frosting:
the juice of two lemons 200g sugar


These donuts are compact and spongy, crumbly but soft so I decided to whisk the eggs with sugar until they are foamy. Then I added a little flour, continuing to mount at a lower speed, and soft butter. Since this is a Sicilian recipe butter is truly apocryphal. I guess that should be used lard, but I struggle to find good quality pastry. Then I had to replace oil. Why did not I? ... .. Maybe thinking that it's still a fat lard animale, non so, per approssimazione. Il chè è francamente stupido, lo riconosco.
Mi riprometto di rifarle con l’olio sostituendo i cento grammi di burro con gli equivalenti 80g di olio.
Per chi ha la planetaria: dopo aver montato le uova con la frusta a fili e aggiunto parte della farina ed il burro dovrebbe sostituire la frusta con quella a foglia; chi impasta a mano….impasta con le stesse mani dell’inizio!
Dunque ho unito all’impasto la scorza grattugiata dei limoni e l’ammoniaca sciolta in poco latte.
Ho finito di impastare a mano; l’impasto deve essere ben omogeneo, elastico e soffice. Fate riposare la pasta, coperta perché non secchi in superficie.
And then you can play! When you make the donuts are good at them all the same? Yes? No way!
must pull the cord to form a dough, then form a loop and roll the ends. ... I was badly explained? ... ... You do a little drawing, here:

know, two worms that seem to embrace each other tenderly, but hopefully make the idea of \u200b\u200bthe operation.

Form all the donuts are baked at 180 degrees for about 20 minutes, then it should not be brown glazed.
you feel the stench? But it feels so do not be afraid. Your home will be flooded by the smell but will not track into your donuts. Make a good deal so the neighbors, alerted by the smell, will be able to be pleasantly surprised when they taste your sweet. Unless you are relatives of that barmaid that I know ... ... ..

To make the icing sugar is heated and dissolved in lemon juice. If you do not like too strong an aroma of lemon juice to replace part with water. The fire must be very low otherwise the sugar becomes transparent. When completely melted, remove the pan from the heat and mix the frosting with a spatula until it becomes creamy. Brushstrokes donuts and let them dry.

E poi assaggiate la felicità che….giuro….non sa neanche lontanamente di varecchina!!!!

P.S: se qualcuno conosce la ricetta originale e ha indicazioni da darmi le accetto volentieri benché la ricetta sopra riportata sia, a mio giudizio, molto soddisfacente.

 

Sample Of Welcome Address Recognition Day

A cookie for you ..... yes, just for you!

 

 

 

Chi non conosce il vecchio adagio: “Sorridi ed il mondo ti sorriderà” ?
Già, who imagines that conquered the world with a smile could change their minds pretty quickly about the soundness of their certainties. Maybe not crashed into the first door on the face, maybe even the second one but sooner or later more and more apparent multiple swellings would doubt dell'incongrua company.
So what! That today's run Pamirilla boxes un'aaaaltra vooooltaaa??
No, no. No, really.
But I know that a smile is not enough to conquer the world, not a smart handshake, a look alluring body wisely so that the world will not trust you so easily.
necessary, however, smile smile after the first blow straight on the nose and smile, getting up from a hole, smile, and limped we go towards ... .... .. ... to what???
Meanwhile, smiling that stupid smile, could change something in your heart and you might forget to fears and insecurities, medicare old wounds and leave behind all that baggage of suspicion, misunderstandings and wrong conclusions that slow down the road and lost to the dark paths. That
fixed smile and optimistic may be able to paint things with new colors, that stupid smile and cheeky would, perhaps, to change everything. And then one day, no longer face the unnecessary face but a spell of light in his eyes and he could charm the world could get a fidarsi di voi e, finalmente, vi sorriderà.
Vi è mai caduto addosso il sorriso del Mondo?

Questo è quanto auguro a tutti voi che siete il mio Mondo sorridente: vi auguro il sorriso del Mondo.
Così…tra capo e collo e all’improvviso
Non sapevo come ringraziarvi e come rispondere alle vostre voci che mi fanno compagnia, alla vostra presenza così incredibilmente piena di vita e preziosa.

Non oso fare nomi per paura di dimenticarne anche uno solo ma difficilmente potrei pensare a qualcuno passato per queste pagine che non mi abbia lasciato un’ emozione e un sorriso.

In questo meraviglioso mondo di storie, di solidarietà friendship and bring my small contribution talking about some little people that I like very much. Maybe you already know or maybe not .... In this case, and if you are a little 'curious you can go and see. Here:

Verdesalvia and The Phoenix Cadrega embarked on a new adventure .
are excellent, as I know I make you dream and I know that follow will be a pleasure.
Follow them and support them even as you want done to you (amen and go in peace) ... .. but before the banner and Ciapa schiaffatelo on your blog .... Or, alternatively, imprimetevelo a decal on the front.

I discovered a little 'and I do not miss a line. Original, funny and true and, above all, a skilled pen as few, Federica " little sex and no city" worth having a ride and even more than one.

Class for sale: Francesca is. We turn around each other for a while ', trying to throw an idea together, but her restless soul in search of perfection, every time I change the skin and confusing. I follow her ill and a bit 'dazed in his room but I always stop to take breath and peace in his room all for (a) tea .

And finally, my beloved Ilaria and a new, lightning, exciting discovery (power of the internet!): Valeria .
Two Queens of pencils and brushes, I lose myself in their color and sweetness of their delicate and poetic fantasies.

Well, there's something for everyone: brocanterie and creativity, writing, culture and design ... ... ... Bon Apetit !!!!!!

Tomorrow I go back with ricettuzza ... ...


Aahhhhh, one last last thing ... .. I have asked ... .... Miranda really exists, si chiama proprio così e NON è una mia fantasia…….. Io e Miranda ci stiamo dando da fare e vi aspettiamo…. data, luogo ed invito ufficiale sono in arrivo…..

….invece Max- Ironman…..non esiste…….se non nella mia mente bacata, nella parte dedicata alle fantasie pruriginose.. …ehm….mi dispiace ………..

Vi abbraccio fortissimo TUTTI

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Giggino AND I ON TV TALKING TOGETHER TO ANOTHER PERSON OF HEALTH' VENICE AND SURROUNDINGS

(to see the video click on the title)
I was a little excited to go on TV to talk about my experience of illness.
But it felt a duty to try to inform people and give them courage, from my little sick of cancer.
After I had already gone to the Gran Guardia in Verona, as the face of "pain therapy" and parallel to the front people was certainly more exciting than doing it in front of a camera!
Then the cameramen were very friendly and joked with each other.
And at every commercial break the dr. Daniel Laufer, who put me up with its treatment antidolorofiche and not only asked me how I was and I cuddled!
We were only two patients among many doctors and politicians and relatives of sick people ..
I hope that my experience was used to save some person with a monoclonal Gammopathy that, fortunately, only 3 people out of 100 turns in multiple myeloma, but it should always be monitored over time!
And if I had sent in Haematology in 2005, when they diagnosed me (as it should be) I would not have a lesion so big on the holy!
who makes a mistake must pay, but no one will ever give me back all my coccyx!

Kiss Anna Ossobuco

How Does Hair Replace Itself

Plumcake with plums and pears

 

 

Ecco, così come doveva essere, la neve ha custodito il mio cuore ed ora che me lo sono ripreso devo dire che è in perfect shape. And everything is back to his place, everything is as it should be: Orio sounds, I write and bake, Piero hit the iron though more slowly, the river sings and my magical place just waiting to come back. For now, I smile, gifts and scrap ... ... but I must get back to work ... .. and now !!!!!!!!!!!! I would like the
sentiste this music with me ... ... as she goes, is lost in sparks that fill the room and I am overwhelmed with joy I try (a little 'barely) to make a serious plan of work.
failure ... .... I find myself chasing trumpets and flutes and fly from a different part.

You need the help of a Teacher so I open my "personal bible" and I take a chance:

PLUMCAKE by John Pina on execution of the Master
Pamirilla, brass band and original music of Them Ciuffenna Master Orio Odori (how many teachers this morning).

photos with the original version without my additions

Ingredients for a 20cm plumcake


200g butter 130g sugar
6g of powdered acacia honey

5 egg yolks 120g flour 60g potato starch

2g yeast
rum

80g egg white 30g sugar 180g raisins


Mooooontare beeeeneeeeeee butter and sugar icing moooonta ... .... ... moooonta. moooonta-rattataà until the mixture is nice frothy spumosissimo and white. ... tin ... tin ... tin ... .... piripipin says (flute).
And then add the honey and it will seem just should not give connotations of taste, but sweet and soft to give a particular texture.
Monto still cold and then add the yolks, then incorporates them well and keep the dough covered at room temperature.
And I get lost a bit 'thoughts as you sift flour, starch and yeast.

the past few days were so full, intense and happy that I still feel excited and shock. On
trombones that parapazumpa ... ... .. ... sieve, sieve and papappapà ... .. ... .. and makes me laugh.
many friends that I met and how many surprises ... .. but what I ate ?!!!!
Ahhhhh, my beloved Tuscany parapapa ... .. ... .. Daddy ... ..
Eeeeeee ... assemble the clear until stiff, fit, mooooontare with the sugar-than-ro (i 30 grams).

Monto sweet but I think the Palio of San Giovanni stew where I have not just eaten a dish that I like very much but this time, to be sworn, I tasted eight and played the "giudichessa.
At my table, inspired by true culinary passion, numbers and merciless reviews and chatter and laughter and how much I enjoyed it ...!
When she arrived in the evening we were still talking, and do not want to let you go and "Go!" "I'll be back" "Call," "Write" and I think I mount the light and to new friends and a day of joy.

I put the rum into the mixture to the butter and then amalgamate dust and the clear alternative.
carefully and stir with a whisk in the evenings ... .. They lit by the moon and friends ... .. the river that sings ... .... Is a perfect alchemy.
When the mixture is smooth and homogeneous, seized by a spasm of anarchy, it incorporates prunes instead of raisins on the bottom of the mold and apply a layer of sugar and pears sprinkled with lemon.
Bake at 180 degrees for about 40 minutes and lose myself again among flugel horns and flutes, still walking in the sun in Florence, I think back to other friends and still smiles and chatter, music, good food. The sun at all.
The snow keeps everything well and nothing is lost indeed, what aveva valore si è persino moltiplicato.

 

Un abbraccio pieno d’affetto a Simona e Cristina , amiche che non sapevo di avere.
Un saluto a Rossanina , la sopresa di conoscere di persona “un mito”
Un abbraccio alla mia adorata Angie .
……..e a tutti gli altri che il link ce l’hanno stampato a fuoco nel mio cuore!!!!!!!!

Perdonerete un post così sciocco che non merita commenti……avrei voluto far di meglio ma non ci sono riuscita perciò spero che sarete buoni e condividerete semplicemente con me questo momento di gioia.
Il dolce ve lo consiglio caldamente, però: è perfezione di gusto e texture, è assolutamente fantastico, è la ricetta di un Maestro!

Milena Velbacollection

Soul Cake. The super soft donut

 

 

 

 

Sono di nuovo qui , la mia casa “adottiva”!!!     

Questo, lo sa chi mi conosce, significa che ora ho un sorriso in faccia largo 30cm, l’occhio da gatta felice e la testa tra le nuvole (più del solito, benché possa sembrare impossibile).       (le …. cronache estive )
L’ultima volta, qui, sono finita sotto la neve , a tratti il morale è finito sotto le scarpe e quando sono dovuta rientrare nella mia casa “vera” mi sentivo come finita sotto un treno, strappata al mio posto magico.
Ma ogni scusa è buona per tornare e stavolta c’è un sole…un sole………un sun crazy !!!!!!

L and recent reports deserve to secure a post but also deserve time and attention to a story that is worth reading as much as it is worth it to live all that should tell. So to read next.

Having to restore the heart to beat more regularly and normalize the emotions I do it in the only effective way I know. With ... ... alchemy. And with a little 'patience, slow time, flour and eggs, a smile or two and a pinch of luck because this oven here ... .. I see .... And I challenge: "Let me see, come on, let me see who you know do! "seems to say. Gaining cooperation di un forno sconosciuto fa sembrare la più ardita delle avventure di seduzione una bazzecola. A stendere un uomo ci vuole davvero molto, molto di meno.
Io non sono capace di fare neanche quello.
Figuratevi con un forno.

Ma l’importante è crederci e non arrendersi ai primi fallimenti.

 

 

 

Soul cake…il ciambellone super soffice

Per uno stampo da 18cm (nelle foto le versioni monoporzione e mignon sconsigliate a chi ha poca tecnica)

200 g. 150 grams of flour


sugar 2 eggs 80 ml 'oil
70 g. d '
water 1 teaspoon baking powder 1
cap
rum Pinch of salt


Meanwhile, whisk the eggs with sugar, because it is an assured. Offer guarantees and certainties.
Conforto.
Beat the eggs and watch them inflate long and bleached, is not it a comforting place?
Just be patient and the eggs will turn into a solid foundation that will support the whole house. Reliable. Solid. Trust. Ah .... The eggs! So
beat, beat, beat. The eggs than any other ingredient have the property to incorporate significant amounts of air and this leads to the "miracle" of the rising of the cakes baked without yeast and is used to get really soft and puffy cake when you want to help with a little ' chemistry.
Knock, knock, knock ... ... ... ... ....

things without history is empty.
This cake, though simple, one story has it: this is a Soul Cake.
But history is very sad and so not the story. I prepare this cake, now that the sun is shining, for a Soul Cake is a cake made with the soul, has a story and then a heart and there is sadness, even tears, in this case. Life has a multitude of colors, without which all the flavor is bland and the effort it takes unnecessary, the sense, if a direction has it, impossible to find. I like the idea of \u200b\u200bmaking a sweet moment was born in the dark now that the sun is shining and know that the day and night are only half the same day and make sure that a Soul Cake is not reset back to another a perfect moment in a place that does not exist.
I just said that I need for this alchemy eggs and sugar well fitted to turn into certainties, good emotions, laughter and all the sun I got yesterday will become in a cake, tears and soul and flavor (with the likely complicity of the oven) will soon emerge from this kitchen a light and fragrant Soul Cake.

Enough talking ... .... Just fit the eggs have tripled in volume, I'd say that's enough!
Sieve the flour and a teaspoon of yeast and amalgam dust gradually to the egg and sugar, alternating with oil and water.
water .... seems strange? This cake should be light in texture and flavor so that when I prepared the recipe, except I use milk, cream and even yogurt, liquid elements that I would guarantee the smoothness, but that would have made the cake richer than it should be.
This is a really sweet minimal, perhaps because that is how I imagine the soul light and no unnecessary frills. Pure and happy. Always happy, always full of sunshine, whatever the weather outside of the heart or mind. Ungo
the mold, sprinkle with sugar and bake at 180 degrees. Then cross your fingers for the next 30 to 40 minutes making eyes at the oven.

A slice for each of my friends for who is chasing a dream for anyone who is just waking up, a piece for those who are hanging in there and for those who are jumping with joy like crazy because there has finally made . Una fetta per chi pensa che non ce n’è più e che la speranza, seppur per ultima, è morta pure quella ed una fetta agli dei perché ci vogliano un po’ di bene a noi poveri mortali.
Infine una fetta al forno che è stato gentile ed una fetta a ciascuno di voi, che mi avete accompagnato fin qui.
E chi è a dieta dopo i bagordi festivi se ne conceda una fetta con serenità: il Soul Cake è la carezza lieve a colazione, in questa nuova mattina di sole.

How Many Calories For A 6ft 1 Man

Tarte with blueberries and whipped cream with vanilla

 

 

Come quel ray of sunlight that pierces the clouds and winter, and suddenly without a reason or as a summer storm and the wind that lifts her skirts, ruffles his hair and run away as fast as it came so suddenly and without reason, it happens that a surge of happiness you mess the heart and then quickly run away again. We remain stuck to the face without a smile and because of this even more beautiful.
The smile of the soul does not need reasons.

Life is a game that still amazes me.

Where do words begin the essence of you, your love of words never said, to gasps and looks as strong ties.
Your hands are in my hair for me losing my mind, your hands are on my face for me to find your way. Your kisses I need to dream more.

Love is a game of joints and springs.

And if I looked around only with the eyes of the reason this small, explosive happiness would vanish in a flash, find that you are not there and maybe not even exist.

But this small, hidden, immense happiness that I believed trapped in the most inaccessible of the world, but I discovered in myself.

In this game, nothing comes without having given much.

Una tarte lieve ed eterea, un anticipo di primavera, un anticipo sull’amore che verrà.

Tarte ai mirtilli e crema chantilly

Per sei persone, consiglio stampi monoporzione.

Pasta frolla:

200g di farina
100g di zucchero
100g di burro
1 uovo
Scorza di limone
Un pizzico di sale

Crema Chantilly:

Per la crema pasticcera:
2 tuorli
20g di farina
50g di zucchero
250ml di latte
Un baccello di vaniglia

300g di panna montata
30g di zucchero a velo
4g di colla di pesce

Impastate la frolla come di consueto e fatela riposare in frigorifero.
Stendetela a circa 3 mm si spessore, foderate gli stampi imburrati, bucherellate il fondo e cuocete a 180° per circa 20 minuti.
Per ottenere una forma perfetta coprite la pasta con della carta forno e adagiatevi sopra una stampo identico a quello utilizzato per contenerla.

Heat the milk with a vanilla pod and beat, without mounting, the egg yolks with sugar. Add the flour mixture to eggs, stir and then pour the hot milk to the wire, continuing to beat vigorously with a whisk. Put on fire for a few minutes, always stirring with a whisk. Combined with the warm cream moisturizes and squeezed the jelly and let it melt completely, stirring constantly with a whisk, away from fire. Let the cream cool completely. Whip the cream with the icing sugar until it is strong and shiny. Mix two tablespoons of whipped cream and then add little by little even the remaining cream, stirring constantly and slowly until perfectly smooth and creamy. Un the whipped cream is hot or you will unmount everything. With a few
shakeh stuffed shells with pastry cream and decorated with blueberries.
Store in refrigerator and serve at room temperature.

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HAPPY NEW YEAR TO ALL

Dear friends near and far ... I hope you have good holidays and digested eat gargantuan which will inevitably make in Codest period.
I'm fine (or almost) I tantecose nice to do and little time to write on the blog.
Cettina is back on heat and Beetle, which is a wise cat, refuses to seduce her Persche it is not "pedophile."
But he does not scorn to fornicate with Kicca, who is the mother, because it is still a non-castrated male incestus.
Ma tra gatti, queste cose libidinose si fanno normalmente.
Un bacio "caloroso" vostra Anna Ossobuco e Ossoduro

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Something coming ...... and an invitation to all

UPDATE:

ALL OF THE MIRANDA February 12, 2011

CLICK HERE TO DOWNLOAD THE CALL AND DISCOVER THE GIFT THAT IS WAITING FOR YOU.

DOWNLOAD THE BANNER AT THE BOTTOM OF THE POST IF YOU WANT POSTED ON YOUR BLOG AND TAKE PART IN EXTRACTION OF AN AWARD.

I live on the third floor of a tall building. In the morning I open the windows facing east. Music, trumpet and sax sneak between the windows open and fly away. Dragging behind scraps of stories and words too that I made while I was writing stories. All together, notes and words, in a confused cloud slight rise towards the sun and melt the plane between the roofs.

the first floor lives Laura, lives in a house with red doors, a green sofa and a large cat that always sleeps on the couch. Laura has a sweet smile and sad, broken memories, and several grandchildren who come and go, in turn, and laugh and jump from all sides.
From the first floor windows will occasionally slip on the road carelessly happy thoughts of pain and crystals.

from the sixth floor, where Miranda lives, comes the echo of wooden spoons and pots, the tinkling of glass jars and wind, the scent of Sicilian lemon, spices and fine wines, warm rivers and sensual jam voluptuous.

the second floor in the bathroom it rains ... .. ... .. for the fourth time ... ... .. it's my fault and my stupid tank who loses. But Luke, when I meet always greets me with a smile, a bit 'bigger when his bath is dry.

Sandrino cries and screams all night because he is putting his teeth and his mother, Martha has had enough and fell asleep. The morning at the walk, enter elevator in the wheelchair, one eye open and one semi.

on the door handle of Laura, the first floor, Miranda has hung a small package. Inside there are small glass caskets and chests in the aromas and flavors of Arabian Nights, Mediterranean sun and stories of travels and adventures. Are no jams, no jams, are folds of the infinite transparencies and magic elixir that induce potent ecstasy ... ... and try them if you're lost and found and lost, and above all happy.

Sax, trombones and clarinets bounce off the walls of my living room, jumping on the PC and the keyboard, laughing and drag me into the kitchen. Natural like breathing, like drink, like the life that flows through the veins take flour, eggs and butter, spices, lemon and Miranda's stories that I found in a package hanging on the handle of my door, and transform them into a world different, new. Then, surprise, smile and not think about anything.

Marta
park the stroller of her son on the fifth floor landing, parking his son on the chair and falls on the chair. Bites into a slice of cake that I left in a package tied to the doorknob, smiling and puffing his son to life. Close your eyes and savored the last bite and then picks her up and Sandrino, singing one, the other whimper, dance together from room to room.

Miranda opens the window and enter into the sax and music, turn on your computer and read his stories with the words this time. Uncover the stories of strange characters or ordinary people, chasing the fantasy love and betrayal, fast fingers on the keys pursue grievances and revelations ticking faster still smelling of cinnamon. When Miranda has finished working, you will find the package of cakes designed for you that I left hanging on the doorknob.

Even on the second floor there is a package hanging on the doorknob. Inside the apartment still has not returned and no windows are closed. Knocking on the windows read a handful of notes, a flute and aromas of the Mediterranean sun. And some of Sandrino high note.
When Luke returns home without his coat and 24 hours, take the package found on the door and knocks on the fifth floor where Elisa has just closed the books for the next exam and is already preparing the tea.
Luke enters the kitchen of Elisa, and mild tremor, that little shiver down my spine when he heard saw her turn toward him, creeps crawling in the crack of the open window and falls down. Thud and light on the scent of vanilla and cookies that rises from the third floor, my.

short, in my building there is a lot of movement and a matter of packets and stories.
of me you know something, the fictional characters you care only for as long a history but Miranda still know too little.
She is a writer but is also an artist-alchemist who can transform sugar, fruit, spices and other wonderful things. They could
three floors away, keep away?

This is a story of courage and women, art and dreams, passions, and passion. It is the story of two women who smell a bit ', from one floor to another. So different that you can not imagine together yet so similar, often complementary. Strange, strange two women, maybe.

If you do live as we dream, as if we have fear and courage, as if we want to believe in stories that end well then live it with us this story of dreams that can not be ignored despite the many difficulties.

, & # 160; , & # 160; ;

ALREADY AND WE CALL 'FROM NOW:
Soon, in February, Miranda will open his "atelier" of delights and dreams and I'll be playing next to my and my recipes her stories and her recipes and for one night we lost in the world where even Alice would get lost.
You are all invited and I hope with your heart to see your eyes from those of others. I know who is in Rome will not come easily, but that does not mean that there can be too close.

To all the friends and the friends that follow me and love me to ask you to help publicize the event and bloggers to expose the banner you see below and the link to this post.

not just be decided on the exact date of the inauguration tasting / update this post.

Those who know me a bit 'more will be surprised that I explicitly ask such a thing, I am shy and not inclined to bloggers bannerizzarmi MA for the dreams we must do everything to fight in every way and always believe it, until at the end and beyond. Dream, please, you also with me.
not you like to live in a palace as mine?

What Position Should The Cervix

Think pink. Royal icing and sugar paste

Think pink ... .... Here. I would say many things but the words refuse to work and rest well, vaguely incredulos, to observe broken shards that can not be fixed. I would, but some pieces can not be precisely adjusted.

Think pink ... ... is not that amount is not that bad but do not think pink ... .. .... He who sows the wind picks up a storm. I keep myself away from them and I'm careful what you sow in my turn.

... ... and think pink.
Under those clouds I know it really is heaven.
Think pink and a bit ' indigo.
Attention to the questions and answers carefully.

I look at the shards on the ground, a step above us another step forward and pitch well because that's what should be done, is what is right.

Be careful what you sow. Sometimes something escapes anyway. Then take the right questions and pay attention to the answers. It seems like a decent course of action. More than decent.
not always what it seems simple is not always what it seems impossible to be so hard.

Think pink.

Payment ankle forces me to sit still and think. But
also find games and pastimes, as a child when I was at home with a fever. ... .. Maybe play with Pongo!

Pink pink ... .. ... ... ... ... ... ... ... .. pink.

Well, first of all I make I put that in this case is the sugar paste. Sometimes called the melting of sugar but that's another thing.


pasta sugar

250g icing sugar (which I do with 5% starch)
2.5 g of gelatin
28g water 25g glucose


hereby release and glucose water on low heat. Dissolve gelatine in hot water re-hydrates in cold water and squeeze and mix well. This thick liquid sugar mixture. The presence of starch into sugar is critical to the success of the pasta. Glucose and gelatin are used to make the dough pliable and plastic and for better preservation.
The dough is worked long and hard until it is very even and smooth to the touch plastic.
Before using it to rest wrapped in cling film and kept for several days in airtight containers, away from 'moisture.
You can paint as desired with food coloring powder, liquid or paste form.

Con questa ricetta si ottiene una pasta efficiente e utile per cominciare ad impratichirsi con queste tecniche di decorazione. Per lavori più elaborati e sofisticati è necessario utilizzare ricette più complesse.


La glassa è una di quelle cose che uno dice “che ce vò?” ed invece viene una schifezza. E così, dopo aver pesato, impastato, imbrattato mezza cucina e cotto i dolci, proprio all’ultimo, quando il gioco pareva fatto, potreste facilmente rovinare tutto  con la decorazione finale.
Ci sono molti tipi di glassa, come ho già accennato parlando dei taralli .

Per rimanere in tema con i biscottini della foto ecco:

La ghiaccia reale:

100g di zucchero a velo (5% di amido)
1 albume grande
Succo di limone

Si procede esattamente come per montare la meringa, ossia si monta l’albume e si aggiunge, in tre fasi, lo zucchero cominciando quando l’albume ha già preso consistenza e spumosità. Il succo di limone (cioè l’acido citrico) aiuta a rendere stabile la massa e rende la glassa luminosa. Per ottenere una glassa satinata mettere solo poche gocce.

Difficoltà?
Anche in questo caso la presenza di amido è fondamentale. Tenetene account if you whisk the sugar with the mixer instead of buying one already done. Someone tells you not to dare to blend the sugar alone but if you have a blender really smart then this is really the best thing you could do (remember to add the starch needed!). In fact, the quality of commercially available powdered sugar is pretty poor taste and feel all right. But if you can not reduce the sugar in fine powder and impalpable ... ... ... .. then you will have to accommodate you. Be careful not to make the vanilla icing sugar unless you have decided to not only satisfy you but also to choose the worst.
The quantities above are subject to many variables. To begin with I have not specified the amount of egg in grams because most people do not put themselves to weigh and if they did they would not want to get to make mathematical calculations to re-establish the proportion with sugar or try to take two grams of viscous albumen it pulls and it comes off too, then pull away and it comes off too much and then ... .... never happened? And in any case would be totally useless effort. In fact, other factors such as moisture in the air, the quality of ingredients, chance and bad luck, it would still let the success of the preparation based only on the parameter of the weights.
So what? Eh .... I told you, some things seem easy. ... But think pink.
Use your eyes and fingers. Let's say that we mount an egg white and consider a minimum of 100g of sugar. It put a third, then a second and third look. To make the frosting decorations on croissant should be very firm, compact and firm. Touch it: it is resistance? Must not be visible nor micro bubbles bubbles. Of course all this depends not only on the amount of sugar but also on the frame. Attach a long time and with patience. Preferably wire whisk.
Then look, touch and be careful because if you put too much sugar icing risk of dehydration.
Before putting the frosting in pastry bag Gather a few or croissant with a spatula and knead a little, from the edges toward the center, with circular movements. In this way the compact, avoid air bubbles that will ruin the preparation and the good mood and makes it more fluid.
Think pink and have fun.
To decorate cookies as they roll out the dough in sugar with a rolling pin and make it more subtle as you can (if you want to make the grade, if only for their beauty, do as you please). Veiled as biscuits with jam and non-transparent color (apricot and lemon ... ...) and with veiled mean: an imperceptible veil !!!!! Cut the dough with the size of sugar cookies and let it stick to the cookie itself. Then decorate with icing and, at will, with tails, colorful balls, confetti, and what you like.

In my work I often use the ice but they are not specialized in decorations and sugar nor am I particularly covering cakes Inglese style, so beautiful and so trendy. There are different branches of the pastry.
I like to work with textures and flavors, in particular, but others like to play with color and design.
I adore what I do peek bravissime Cristina and Donatella . A visit from
Marica , my favorite, is like a ride on the rides or running below a kite.

Tempurpedic And Shoulder Pain

Blessed are on the sofa: crunchy tart with honey and cream

This time is not laziness that I am here, lying on the couch long. Look good ... .. you see the ankle bandaged? Oh Siiiii: I fall, destroyed her. They are in need of repair. Four pounds
abundant hair and cat have settled permanently on my belly.
Look at the ceiling and when I am sick and tired look farther into the kitchen and at the bottom: cyclamen.
Beautiful, beautiful and colorful. Laggiù, laggiù, dal davanzale, dietro i vetri, mi salutano. Lontani…….avrebbero dovuto essere innaffiati, ora che ci penso, e forse non mi stanno salutando ma mi hanno appena lanciato una serie di insulti, a me, sciolta nel divano.
Vai a spiegare che non è pigrizia.
Freddino. Nonostante i 38.000 mila gradi gatteschi appollaiati tra il mio ventre ed il bacino sento un po’ freddino. Sarà perché in camera da letto c’è la finestra aperta? Anche in bagno c’è la finestra aperta. Stanze mostruosamente lontane da me sfiatano ondate di gelo……..ora mi ricordo: “Amore, ti apro un po’ le finestre così cambia aria” Poi amore è uscito and the windows were open. Say you hate me, say you're trying to kill me!!
I'm hungry. You know, I had breakfast 30 minutes ago but I'm hungry. It will be cold. It will be the ceiling so monotonous.
Tis there in the kitchen on the table, there is still a slice of pie. Monstrously far.
The cat stretches out a paw to my neck, exhaling a grunt of smug satisfaction, he shakes his ear and goes back to sleep.
Lucky him.
The ceiling has nothing to say.
now.
We said it all. The book
noooo ... ... ... ... .. it was there, in the bedroom. A room monstrously lontana.
Per fame ripercorro con la fantasia il percorso percettivo che farebbe quel pezzo di crostata se per magia venisse fin qui e si lasciasse addentare.
Scrunc la pasta, crock le nocciole, sguiisch la crema di miele…….uhm…………
Il gatto muove appena un baffo e per il resto rimane inerme ed addormentato, inchiodato al mio corpo steso.
Crock le nocciole, crock le mandorle, sguischhh…….il miele……….
Ho freddo. E mi scappa.
Soffito? Muto.
Gatto? Addormentato e felice.
Caviglia? Un male boia.

La crostata?

INGREDIENTI per uno stampo da 24cm

For the pastry

170g flour 00
30g wholemeal flour 1 egg


100g butter 100g sugar lemon peel

Sale ;

For the filling

300 g of hazelnuts and almonds, lightly toasted (leggermente!!)

100g cream 30g butter 60g honey
aromatic quality
65g brown sugar
orange peel and / or candied lemon

For the pastry mix butter, sugar and eggs with salt and lemon zest, to make a pastel uniform and then stir in the sifted flour. Form a ball, wrap in plastic wrap and keep in the fridge to rest. Then bake in white shell at 180 degrees for about 20 minutes.

In a saucepan melt the cream, butter, sugar and honey. When the mixture is well blended and sugar completely dissolved, remove from heat, add the dried fruit and candied peel. Stuff this mixture on the pastry shell and put in oven for 20 minutes.

Crunch pasta, sguischhhh cream, almonds crock, roooonfffff the cat.

Aarhhhgrrrrhhhhccccc la caviglia!