Sunday, October 10, 2010
Wednesday, October 6, 2010
Monday, October 4, 2010
Using A Shaving Brush
wonderful memories I missed my grandmother and her genuine teachings
windy morning. An almost uniform gray
milk covers the sky this morning and the south wind gusts to ripple the sea and the trees are dancing. I am also grayed
today: a little sleep, the autumn which can be heard with his desire to "nest" of some ailment end of the season. In short, it is entirely legitimate desire to have the house, a nice comfortable chair in which to sink, a fragrant tea to sip and a good book to munch on while outside "screaming and whitens the sea." We find nothing wrong and even some great recipes and I think some genuine the flavor of canned and preserved vegetables, just to emphasize this pleasant languor home. I close my eyes and think of my grandmother who did the tomato paste, San Marzano to hire me and my cousins \u200b\u200bspent diligently in his backyard that smelled oregano grandfather that hung for drying. I remember the "handfuls of tomatoes" that elegantly we clung to each other on (when my grandmother was not present) and that wooden spoon, half gnawed by time and a lot of cooking that had cared for, we contended that we children of tweaks to the sound, symbol unquestioned authority of a housewife proudly attended those afternoons in midsummer. Today
this memory alive and it seems to me a nostalgia devastating genuine acts of love with which the women of the house took care of our families (strictly all wrinkled, it goes without saying) brought me into the kitchen.
I stole a recipe to Michael, one of many that will take me home, tucked among the yellowed pages that tell the alchemy of time and the dose of a few tricks of his grandmother and mother (always too busy in his difficult role as a teacher, the truth, so he could enjoy the art of cooking).
In an early morning that I will have free, pending Irenina returns from school, then prepare the peppers (the ones that look like round tomatoes, so to speak) fillings. The recipe is
Simple (just enough to entice you) but the result is delicious and amazing .... basic ingredients to make me cook.
Boil in a pot 1 / 3 water, 1 / 3 of white wine and 1 / 3 vinegar, adding a pinch of salt.
Meanwhile, clean the peppers removing their stalks and then completely emptied. The seeds, however, do not throw (anything that smells of healthy recovery moves me and excites me, so there about this "straight" by Michael) potetet use them dried them to make an excellent hot oil.
soon as the water boils with wine and vinegar, dip the chillies you have emptied and wait long enough for the water resumes boiling, then take them out between two cloths and dry upside down (so that no water remains in them).
Once you have them well dried, you can fill them at your leisure with a couple of anchovies and capers. Then arrange them in a beautiful glass jar and cover them with good olive oil.
Taste them with family or close friends because of the kitchen, you know, it is valuable material that is fed affectionate gestures of sharing and loving. 
windy morning. An almost uniform gray
milk covers the sky this morning and the south wind gusts to ripple the sea and the trees are dancing. I am also grayed
today: a little sleep, the autumn which can be heard with his desire to "nest" of some ailment end of the season. In short, it is entirely legitimate desire to have the house, a nice comfortable chair in which to sink, a fragrant tea to sip and a good book to munch on while outside "screaming and whitens the sea." We find nothing wrong and even some great recipes and I think some genuine the flavor of canned and preserved vegetables, just to emphasize this pleasant languor home. I close my eyes and think of my grandmother who did the tomato paste, San Marzano to hire me and my cousins \u200b\u200bspent diligently in his backyard that smelled oregano grandfather that hung for drying. I remember the "handfuls of tomatoes" that elegantly we clung to each other on (when my grandmother was not present) and that wooden spoon, half gnawed by time and a lot of cooking that had cared for, we contended that we children of tweaks to the sound, symbol unquestioned authority of a housewife proudly attended those afternoons in midsummer. Today
this memory alive and it seems to me a nostalgia devastating genuine acts of love with which the women of the house took care of our families (strictly all wrinkled, it goes without saying) brought me into the kitchen.
I stole a recipe to Michael, one of many that will take me home, tucked among the yellowed pages that tell the alchemy of time and the dose of a few tricks of his grandmother and mother (always too busy in his difficult role as a teacher, the truth, so he could enjoy the art of cooking).
In an early morning that I will have free, pending Irenina returns from school, then prepare the peppers (the ones that look like round tomatoes, so to speak) fillings. The recipe is
Simple (just enough to entice you) but the result is delicious and amazing .... basic ingredients to make me cook.
Boil in a pot 1 / 3 water, 1 / 3 of white wine and 1 / 3 vinegar, adding a pinch of salt.
Meanwhile, clean the peppers removing their stalks and then completely emptied. The seeds, however, do not throw (anything that smells of healthy recovery moves me and excites me, so there about this "straight" by Michael) potetet use them dried them to make an excellent hot oil.
soon as the water boils with wine and vinegar, dip the chillies you have emptied and wait long enough for the water resumes boiling, then take them out between two cloths and dry upside down (so that no water remains in them).
Once you have them well dried, you can fill them at your leisure with a couple of anchovies and capers. Then arrange them in a beautiful glass jar and cover them with good olive oil.
Taste them with family or close friends because of the kitchen, you know, it is valuable material that is fed affectionate gestures of sharing and loving.
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