Introduction Letter Dental Office

We close the 2010 please ... Ambivalence

1) Noah Gordon – Medicus
2) Gianrico Carofiglio – Né qui né altrove (riletto)
3) Niccolò Ammaniti – Che la festa cominci
4) Piergiorgio Odifreddi – Perché non possiamo essere cristiani
5) Giorgio Scerbanenco – Milano calibro 9
6) Alessandro Baricco – Novecento (riletto)
7) Aldo Nove – Milano non è Milano
8) AA. VV. – Crimini italiani
9) AA. VV – Rac-corti
10) Maurizio Crozza – Buonasera onorevole
11) Gianrico Carofiglio – Le perfezioni provvisorie
12) Piergiorgio Odifreddi – Il matematico impertinente
13) Niccolò Ammaniti – Ti prendo you away
14) Tullio Avoledo - Bering Sea
15) Scarlett Thomas - What happened to Mr. Y.
16) Ernest Hemingway - The Old Man and the Sea
17) Raymond Queneau - The blue flowers
18) David Foster Wallace - Brief Interviews with Hideous Men
19) Johann Wolfgang von Goethe - The Sorrows of Young Werther (reread) 20
) Giampaolo Perna - Anxiety
21) John Kennedy Toole - A gang of idiots

This is what I read in 2010, along with magazines, comic books, newspapers, warnings, Bugiardini, instructions and of course your blog. This list does not include votes or advice, it is not a ranking or a recensione, sono solo i libri che ho letto (a volte, per poter scrivere i reloaded , riletto), se volete sapere come sono, chiedete. Pensavo che ne avrei letti anche meno in questo 2010, invece sono arrivato a quasi due al mese, considerando che, come lettore, sono altalenante, alterno periodi di lettura feroce ad altri di non lettura; visto che però mancano due giorni alla fine dell'anno, anche iniziando un libro adesso, non credo che riuscirei ad allungare la lista. Insomma, è finito anche il 2010 ed adesso uno dovrebbe pure fare dei bilanci, cosa che, visto il mestiere che faccio, dovrei saper fare bene eppure è sempre difficile perché, a volte, si è troppo concentrati su come ci siamo sentiti negli ultimi days to really analyze how it was all last year. For me it was a strange year, beautiful and ugly, I met some wonderful people who have enriched my life and for a case (s) chance of fate I have also crossed the foul to be (I can not call them by other means. .. and given that I am a very objective), I saw beautiful places despite being a sedentary person and lived day by day, the grayness of where I live, I have happy smile pissed off and swallowed. The year 2010 was the year of living here, all full and all-encompassing, with moments of euphoria (very few) and moments of despair & Scazzi (almost all) are a lucky person, After all, I know and do not spit on our luck. I hope that next year is the same and better in the good things that would reverse all small, medium and large misfortunes, which becomes a fortune, I wish you the same thing. This blog takes a break maybe, maybe not, maybe soon, maybe tomorrow or maybe longer ... I still write. A hug to all

Setting Up Edu Science Telescope

apple pie Thermomix TM31


















Ingredients

golden apples or rennet:
600 grams sugar 200 grams hazelnuts
: 50 gr
lemon 1 egg
: 3
yogurt cereal
margarine 1 jar: 70 grams
flour: 200 grams vanilla for baking
Desserts: 1 packet salt
: 1 pinch

Preparation:

Wash the apples, peel and cut into slices, put a bowl and sprinkle with lemon juice. Take the Thermomix and put in the bowl the sugar, lemon zest and hazelnuts then set 10 s vel turbo.
Also add the eggs, yogurt, margarine, flour, salt and baking powder and then set to 30 sec vel. 7. Pour half of batter into a greased and floured baking pan, then put half of the apples, and pour the mixture was supplemented with apples.
Bake the cake in a preheated oven at 180 ° C for about 30 to 40 minutes.

Bottoms Of My Feet Get Hot When I Run

Merry Christmas!

Nj Gay Cruising Theatres

... Country

We are on the eve, on Christmas Eve and, as we know, all you have to be better people but, as in all of us There is good and evil, anger and calm, good and bad and that we are like metronomes that alternate tra uno stato e l'altro ad una velocità dipendente dalla nostra musica, dal momento e da altri cazzi allora ho deciso di andare in controtendenza e dire:

vaffanculo

vaffanculo a chi cerca di zittirci con il dito al naso e la prosopopea di non so cosa
vaffanculo a chi ci fa fare il sangue amaro, a chi ci riempie di livore
vaffanculo a chi crede, costantemente, di avere tutte le risposte e non si pone mai un dubbio
vaffanculo a chi quelle risposte te le vuole dare anche se non gli fai nemmeno una domanda
vaffanculo a chi non sa capire quando è il momento di levarsi dai coglioni
vaffanculo a chi, continuamente, ammazza i sogni delle persone
vaffanculo a chi se ne frega di povera gente su a crane
fuck who it slams the people who manifest
fuck every day to clean your ass with democracy
fuck who can not help but put in
violence fuck the person who starts a seven against
fuck who drinks the shit fuck
speaker for bias
fuck who cuts in front of us and we care a parking
fuck who gets all the previous
fuck who does not have the balls to fuck who thinks
have the right to do everything
fuck who does looting of pain
fuck who steals without being hungry
fuck who kills any living thing just to fuck people like
rapes in the body or in the words
fuck fuck
who instills fear in those who evade taxes, and believes it is also right
fuck who looks at you wrong if you do something you do not like them
fuck who does not respect the ideas other
fuck who does not respect its own at all, other
fuck who says it is foolish to think only of the image and then judge you only look
fuck who beat the defenseless
fuck who makes a distinction between races
fuck who does all the same brush
fuck who preaches well and scratching
evil fuck who says "so you do not understand"
fuck who can judge your freedom

Ed a voi invece, a voi che siete tutti gli altri, a voi a cui sono affezionato, a voi a cui voglio bene; a tutti voi non vanno le cose dette prima a voi dico...

First Time Auditions Pool Table

Do bloggers like me under the tree

No, you do not like me.

not try to pull stubbornly two slices of orange that just do not want to learn to separate, because in reality it is only a piece and you end up with the face wash, glasses and hair.

not shake the jar of cream I think I closed well, when in fact it is not so since there is so much to clean ...

not put 120g flour 12g instead of the custard when you (and some say that zero is a number ...).

not put the whip in a seemingly stable, because it's statistically proven that the fall when rounds bouncing their gaze and distribute joyfully jam on hot plates, tiles and flooring. And I say cheerfully.

But above all, do not share the pot with salt than sugar when you are preparing for the lievitino pandoro.

PANDORO - Recipe of the Sisters Similar

Ingredients for a Pandora

For lievitino:
15g fresh yeast 60g

warm water 50g flour manitoba
1 tablespoon sugar 1 egg


For 1st batter: 200g
manitoba
3g yeast

30g sugar 25g soft butter into chunks 2 teaspoons water

1 egg

For the 2nd batter: 200g
manitoba

100g sugar 2 eggs 1 teaspoon salt

1 stecca di vaniglia (i semi)
140g di burro morbido per sfogliare

- Preparare il lievitino sciogliendo il lievito di birra nell'acqua. Unire lo zucchero e il tuorlo e sbattere bene.

- Versare questo liquido sulla farina setacciata e mescolare bene per amalgamare, ottenendo una specie di pastella.

- Coprire con un panno e far lievitare per 1 ora fino al raddoppio, in un luogo non ventilato nè freddo.

- Passata l'ora, procedere con il 1° impasto: sciogliere il lievito di birra in acqua e aggiungerlo al lievitino insieme a zucchero, farina e uovo, aspettando di far assorbire ciascun ingrediente prima di aggiungere il successivo. 

- Mescolare con forza and then add the butter a piece at a time, making it absorb each time before adding more. The mixture will look like this:

- Cover and rise for about 45 minutes in a warm place. After rising looks like this:

- Proceed to the 2nd batter, adding to the previous eggs, sugar, flour, salt, and, finally, the vanilla, again by absorbing ingredients one at a time.

- Press the dough, fold in on itself and let rise in a buttered bowl and cover for an hour or until doubled, of course, always be protected from cold drafts.

- After rising as it put the dough in the fridge for a time that can range from half an hour to 12 hours (time with your regulator. Mine is left in the fridge 12 hours, from 9 pm to 9 the next morning).

- On a work surface, roll the dough with a rolling pin to form a square on which to distribute the butter of the leaf, like this:

- Bring the four corners of the square towards the center and seal ' not put out the dough for butter.

- Pull it with a rolling pin to form a rectangle then will be folded into 3 parts, the first way:

- and then this:

- Cover the dough with plastic wrap and refrigerate for 15-20 minutes. Repeat the folds and rest in refrigerator for two more times.

- Prepare for the preparation of the mold. It should be well greased with butter, do not skimp, especially in the corners well spent.

- After the final rest, pull the dough from the refrigerator, fold it on itself to form a ball tucked under the edges and turn on a work surface with hands greased with butter.

- Replace the "ball" in the mold, with the most smooth toward the bottom, so that, once cooked and folded, the folds pandoro not present.

- Cover and rise in a warm place. The dough should exit from the mold, because it does not rise in the oven, so it is very important to wait until its full leavening. I took about 4 hours, and the result is this:

- then cook in a preheated oven at 170 degrees for 15 minutes, then lower to 160 degrees and bake another 10 minutes while the classical proof of the toothpick.

- Remove from the mold as soon as possible, and immediately sprinkle with powdered sugar.

NOTE: I find that this is really genuine and pandoro, overall, quite simple to achieve, even it does not require sourdough etc ...

But, in my opinion, I found it too sweet and the aroma of butter was low compared to classic pandori this industry. For now, it was an experiment, I am satisfied. If someone is to modify doses and proportions, make me a whistle! : P

With this recipe, more festive than this just can not, I wish everyone a Merry Christmas sweet, heart! We feel after
le feste!
Baci!

Alice

Captain Morgan And 7-up

Quest'anno mi aspetta un Natale molto generoso!

Ieri ho avuto la sorpresa in portineria di due pacchi davvero attesi...il primo di questi era il pacco di Stefania , come regalino per aver vinto il suo contest . 

Mi ha letteralmente sommerso di sorpresine da tutto il mondo, tra cui pirottini, stampi per panettoncini, una favolosa bacca di vaniglia grossa come un mio dito; le cose che più mi hanno affascinato? Un sacchetto di Zathar (un mix di spezie arabo composto in prevalenza da timo, menta, origano e cumino), un sacchetto di Sumak (semi di melagrana essiccati e polverizzati...un entrancing scent!), a little box of saffron and the Iranian natural Tahina (100% sesame paste, is readily tested: P).

The second set but I was sent by Serena on the occasion of Christmas swap organized by our Zebra 's most famous food bloggers:)

She was generous, check it out!

sent me: a Christmas jam, complete with a Kugelhopf recipe (you can see here in his post and was promptly swept ...), a book on the luscious fondant cakes (yummmm), a jar with a cinnamon apple tea, a packet of sugar cane flavored Vin Chaud, a package of stars in Linz and one of Tourinot (mini gianduiotti, already looted!), a preparation for a hot chocolate and biscuits to cut tree!

Thanks to all girls! I have softened the Christmas!

And then, I have other news ... won the contest of Gattoghiotto with my cappuccino macarons! Look here, there are some recipe to scream!

thank Amber for the contest and of course the sworn Ele, Babs and Fabiana for choosing me!

A kiss to all, we read the latest post with the afternoon: P

Alice

How Do I Charge My Capacitor

the first winner is ... ... ... ... ..

Good evening to all dear friends, the first winner of our blog-candy is ...

tilli

List Randomizer

There were 25 items in your list. Here they are in random order:

1. tilli
2. akire
3. monica
4. creativa.mente
5. martina
6. nigthfairy
7. viola
8. mafaldama
9. glo
10. rosaria
11. i bibetti
12. barbara
13. robbyroby
14. mela
15. milvi
16. titti
17. bambolando
18. moka
19. jò
20. milena
21. betsabè
22. rosa-kreattiva
23. laura2007
24. ale
25. country laura

Timestamp: 12/21/2010 20:21:32 UTC

who wins the prizes offered by Fulvia .. these beautiful bags superprofumati lavender!!

Congratulations Tilli let us have your address .. and if you superfortunata will reach you before Christmas !!!!!

hug you all, Merry Christmas and see you again on January 6 with the extraction of other prizes!!

Vacuum For Frieze Carpet

purchases

Secondo me alla fine si confonde, mette Cassano sottosegretario e Scilipoti dietro le punte.

Buy Online 12 Adult Hospital Wristbands

Merry Christmas .... with blog candy!!

Another year has passed and we want to make our più cari auguri premiandovi per l’ affetto che sempre ci dimostrate.. per cui.. non uno ma….

5

regali, le regole per partecipare sono semplici semplici.. lasciate un commento a questo post e linkate il nostro logo sul vostro blog, la prima estrazione sarà il 21 dicembre.. le altre quattro estrazione verranno fatte il giorno della BEFANA, la vincitrice degli altri quattro premi in palio sarà una nostra affezionata lettrice che avrà lasciato un commento sui post precedenti a questo… per cui armatevi di pazienza e commentate.. comment .. rated more comments left on the post "old" you have a better chance of winning a prize!!

offered by Laura

offered by Fulvia

offered by Manu

offered by Silva

offered by Eliana

from all of us to all of you MERRY CHRISTMAS .. and GOOD LUCK !!!!!

Indoor Rabbit Cage Ideas

morning


La mia auto stamattina :)

How Fast Does Cancer Grow

Ting ... ting ... ting ...

Something is clicking in my head, like a light bulb that lights up a room that I could not be dark before.

Ting...ting...ting...ting...

Il pensiero si fa sempre più pressante, si insinua negli anfratti della mia mente e non mi lascia stare.

TING...TING...TING...

Martella, è insidioso, tenace,  non demorde. Ci penso prima di addormentarmi e mi risveglia come uno schiaffo al mattino.

TONG.

E' fatta. Sono in suo potere. Ormai le mie esigenze passano in secondo piano, sono come creta nelle sue mani. Questo pensiero condiziona la mia vita, la mia tabella di marcia, i miei piani. Mi bisbiglia nell'orecchio, è ipnotico, sensuale. E' molesto. 

E mi piace.

Sono un'incredibile testarda e quando mi metto in testa che voglio fare qualcosa, la faccio.

E, se non mi viene alla perfezione al primo colpo, mi avvilisco, mi sento sconfitta, mi sembra di aver sprecato tempo e materiale. Allora metto tutto da parte e non mi ci avvicino più per mesi neanche con il pensiero.

Per questo non sono pienamente soddisfatta del mio lavoro questa volta. Ho deciso di pubblicarlo comunque perchè, in fondo, queste carotine sono carine, ma ci ho messo tanto e ho sudato come una mandria di gnu insieguiti da un branco di leonesse.

L'idea, neanche a dirlo, me l'ha data Bakerella. Quando vago sul suo sito rimango sempre a bocca open.

Everything reminds the United States: glaze rivers, bows, pop colors and cartoon-style characters.

The fact is that it has the unfortunate tendency to make everything look easy ...

Seeing the publication of his book pops on the cake, I got slingshots and I bought (even with the sconticino: P), because I was just impatient, fuming that this ideuzza was pounding in my head.

So I made the first base (do you remember?: P) and then I smeared on your hands!

And not only ... ;)

CARROT CAKE POPS AND ORANGE

I admit it now: I have had serious difficulties. Not so much for the filling, because it is not really problems. But the icing .................

start by saying that she also uses Candy Melts, which I'm happy to ignore the chemical composition. But I guess they are more manageable for my answer. In fact, I've opted for the royal icing because I missed the candy melts and I really suffered to find the right consistency.

fact, if the icing is too runny, facilitates the bathroom of the cake pop, but then flows in a compassionate way.

If you take too strong you can not pucca and coagulates immediately without taking account the shape of Dolcino.

So I tooled the icing on the carrot gradually removing the excess.

Well ... there is to imbrattarsi good: D

Makes about 20 baby carrots:

For carrots:
165g of carrot cake (more or less a quarter)
50g
cream cheese 25g butter 20g icing sugar

20 wooden sticks (like those of the skewers)
a base of polystyrene at least 5 cm high and about the size of 30 x 30 cm

For the icing: 250g sugar

1 egg white icing at room temperature water as needed

color food gel (or liquid decreasing the amount of water for the glaze)

- Piece by piece, crumble the cake in his hands, as if you were there to washing with soap. Reduce to bits even any big lumps who fled.

- Prepare the cream: Work the butter cream with a spatula, then with the whisk, add cream cheese and powdered sugar until it forms a smooth cream.

- Stir in the cream with the cake crumbs and mix well. The cream should be completely absorbed.

- Take a small amount of impasto (più o meno come una noce), formare delle palline come polpette e allungarle dando loro una forma a cono.

- Disponetele con la punta in su su una superficie piana e coperta di carta da forno. Mettete in freezer per 15-20 minuti.

- Preparate la glassa montando gli albumi a neve. A metà operazione cominciate ad aggiungere un po' dello zucchero a velo, fino a farlo assorbire tutto. Continuare a montare fino ad ottenere una glassa soda e lucida. Pucciando le fruste e ritirandole su in fretta, si devono formare delle punte che stanno in piedi senza ammosciarsi.

- Ora colorate icing. Tenetene aside some 'green, and always cover it with plastic wrap, making sure it adheres to not dry out the icing.

- Once colors for consistency with water. Pour a little at a time, half a teaspoon make a difference. Unfortunately, the carrots will be the first guinea pigs to test.

- Once the glaze is ready, pull out of the freezer one or two carrots at a time, why it is important that they are always hard-boiled.

- Pucca the tip of the skewer (about one cm) in the first frosting and then bag it in the tip of the carrot.

- now equip yourself with a spatula and applied a layer of frosting on the carrot, gradually removing the excess. Not because it would put too heavy icing. A thin layer is enough.

- As a frosting carrot, infilzatela the base of polystyrene. I recommend you do the holes in the base in advance, you avoid the carrots tossed.

- After you make the icing to dry completely. With the round tip 1 I made the horizontal stripes, with the top star in the top bunch.

- should be kept in the fridge because they contain butter and cheese:)

With this recipe I'm very happy to participate in the contest of the dear Labna "take root" . Strength, there is time until December 30!!

And by the way of appointments, launch the call for the Foodies in MI Christmas Party, you're all invited Thursday 16! I send you here by Labna for details;)

Army Of Ants Screenwriting

One year I'm here

Mi piace questa canzone, si porta con sè un sacco di ricordi. Ce l'ho nel mio lettore mp3 da tempo e mi ricorda mille e mille passi, messi uno dietro l'altro, quando vagavo per le strade Milan's eyes thrown around and the music in my ears. It is now more than a year since I came back and there are still people who wonder why this city I miss so much, why I consider beautiful, "Bella? Milan?! Are you crazy?", Often there losing my breath to explain why, if you talk to people who do not want to hear, why waste words? As I will explain the pleasure of walking without a real goal, just trying to sow the thoughts and well able to overcome? How to explain the whirl of all different faces that are mixed in a babel of languages \u200b\u200band dialects? And then lost, with only a crumpled map in hand, through the streets of a city you're not a tourist, a city you're living, you are living. Losing his eyes in the clear sky of wind that draws on her heavenly between the buildings, breathing the cold air and throw it out like puffs of steam, only the nose to get air. How to explain the cross-sectional view of the sun, in a Sunday morning in January, fell in the churchyard of St. Ambrose shines and the snow that fell a few days? Or the madness of the carnival, which explodes in a rainbow of bright colors between Piazza Duomo and Via Torino? How to explain Cordusio square and lights one evening in October, the first real impact to the city after dark? Or a lone Japanese in the cold of a January evening photographing the windows of Via Montenapoleone con la sua macchina fotografica e il suo treppiedi. Questa canzone, insieme ad altre, rappresenta i chilometri di marciapiedi ed asfalto camminati senza fretta, per passare il tempo, da solo, volutamente e piacevolmente da solo perché senti il bisogno di farti delle domande anche se non ti interessa risponderti. Un anno che sto qui, che sono tornato, non so se per una decisione oculata o avventata, un anno che i ricordi a volte mi coccolano, a volte mi assalgono mozzando il fiato con il loro suono del "non torneremo più", sapendo che rimarranno chiusi nella mia testa, fatti di facce, posti, colori, sapori e suoni.

Movie Like Disturbia Never Back Down

hate and love the harmony of a sweet ...

do too sweet.

Troooooppi, too many sweets troppissimi.

Fortunately for me, I often feel generous mood and tend to distribute my productions left and right ... nevertheless, here fiancotti soaring (and not only those).

Ok, ok, I can always resort to the solita scusa: "in inverno ci si veste con tanti strati, sai, tutti questi maglioni non snelliscono!".

Quante balle Alice!!!!

Qui si mangia, punto e basta.

Ma solo chi condivide questa passione per la cucina, e per la pasticceria in particolare, può capire fino in fondo quale mistica gioia si provi nell'armonizzare in diverse proporzioni una base che, gira che ti rigira, ha più o meno sempre gli stessi ingredienti, corredati di infinite variazioni, per ottenere altrettanti risultati, in un'alchimia di profumi, forme e sapori.
Ed ecco che il tuo lavoro, il frutto della tua pazienza e del tuo amore, prende vita.

E quando addenti...beh...inutile descriverlo!

The cake that I present to you is simple, fast, fragrant sofficisssssima and above is a good way to trim the carrots to those who do not ever want to eat: P

CAKE CARROT AND ORANGE

Ingredients 130g of carrots (carrots intended weight already clean. are two medium carrots)
00
180g flour 50g starch
75g soft butter 100g diced

sugar 2 eggs at room temperature

zest of one orange juice of one orange (I used 110g in tot)
a sachet
yeast cake 2 tablespoons of sugar over the egg whites to mount

- Mix and sift flour, starch and yeast and add it to sugar.

- Meanwhile, finely chop the carrots in a food processor or grate them with the grain medium / fine.

- Combine the softened butter into pieces into the dry ingredients and stir until reduced to small pieces small. I used the planet, alternatively by hand is great!

- Always in planetary or with a wooden spoon, add at this point the egg yolks, one at a time, orange zest and a little at a time, the orange juice.

- When the mixture is smooth, add the chopped carrots and mix.

- Begin to assemble the egg whites until stiff. A middle of the process, add the powdered sugar, a tablespoon at a time, and to absorb up to have a stiff and glossy.

- Add the egg mixture in the cake mix from top to bottom until completely absorbed.

- Pour into the cake mold and bake at 180 ° C for about half an hour. It is not very high then bakes a cake fast enough. Make any event, the toothpick test before churning.

- I've served with a creamy caramel Ciuffettino of salty, it never hurts;)

PS: I'm going always in mystical contemplation when I look at the tree of my new house ... :) Christmas is coming!