Can You Stay On Cipralex Long Term

my mind open your mind:)

What do we do with the mind of the ditch?

No, not the peppermint ... of the ditch, with the leaves slightly rounded, purple flower spike is also round instead of as the most common instruments used in the kitchen. Yes, in short, the mint that grows along ditches, have you ever smelled? It has a delicate aroma and mouth manages to be fresh and somewhat persistent. Together with the catmint, peppermint is my favorite.
grows (as the name itself) on the edge of streams and in any case in shady, damp areas. Here
island, especially on this side, which is the most water-rich, lush and grows spontaneously and fills with the scent of the grass paths who this season finally come back to be viable, thanks to the mild climate less humid and certainly more enjoyable.
day before yesterday I decided to take a walk, and among a handful of ripe blackberries and a few figs that have constituted the genuine my afternoon snack, I came across a small forest of mint ditch.
are sincere, I went looking for her and I knew that the house along the path leading to St. Andrew, there are two places where it grows lush but certainly did not expect such generosity. In the spring, is smaller and has flourished ... but now appeared to me in all its glory and I just filled a basket that I delivered to Michael in the kitchen. I'm so
born to ditch a mint syrup, ice cream (a cream from the mint of the ditch where he joined the cream before putting everything in the batch freezer) and the other night, "gnammi", a cream corollino mint sauce and a ditch all'aleatico

We want to try? In the case here is the recipe:

slam 5 egg yolks with 300 grams of sugar, then add 200 grams of butter, 400 grams of flour, half cup milk, 1 packet of yeast and 5 egg whites. Bake everything at 160 degrees for half an hour and serve with a scoop of mint ice cream on the side of the ditch.

are no recipes or preparation and of itself that moves (although the taste and variety of surprising combinations always manage to snatch tasting smiles). You see, what really surprises me and excites me, are the variety and richness of herbs, scents, flavors that this island offers us and from which not only are we able to offer a cuisine km below zero "( come visit us and we will show that in 500 meters is all that we need to eat more than in dignity and enjoy fully an area).

never ceases to move me in practice the idea that we can offer guests a sensory experience of great value from a small walk regenerative (for the spirit, even before the body). I wonder how many that is, those places where you can do all sorts of experiences during the day can be summed up (through the scents, colors and flavors) in a dish in the evening.

This is not perhaps that we have a great advantage compared to many destinations? Use would then promote it, know it, explore it a duty, to devote time and energy?

I think that in times of "unbridled globalization" have the opportunity to express a territory rich, varied and generous, can only represent a tremendous opportunity for growth that would enable the "target islands" to get noticed (and appreciated) than the other.

not know about you but I just do not believe it but I continue to feed (the spirit and the body) to "km below zero" and to offer it to anyone who passes this way: you must come to it experience?

A tribute to the season: figs strudel with jam, plum blossom and mint ditch