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Happy New Year 2011 Greetings

Happy New Year 2011

Dear friends,

the current year is almost finished: approaches fast forward into the streets carrying the New Year around the world, the usual desire for fun, carefree, music, dancing and fireworks.

listen all, as always, a set of choral voices from all corners of the earth with greetings of peace and brotherhood, so in that spirit we will try to begin new year with the right boost of energy, thus leaving behind the many many hopes and dreams entrusted to the old 2010, then store them with confidence in the future.

Therefore, it is with this hope that I offer you my warmest wishes, even though the statements may seem formal and always the same, wishing each of you a Happy Year 2011 , full of serenity, peace, joy, luck and a lot of health!

Greetings to all.

Attilio

ilblogdinonsolopiante

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... Merry Christmas Nativity Christmas

Christmas ... Merry Christmas

Hello to all dear friends and supporters,

now we are on the eve the best party of the year, so I would like to express my feelings of friendship, wishing you a Happy St. Christmas .

course the wishes are for all, to those who have followed and will follow this blog " ilblogdinonsolopiante.blogspot.com " and then to all those people which are found in passing that for one reason or another have focused on these web pages I can not remember the fellow friends who are beyond the borders of the motherland, to whom we wish a special Happy Christmas.

wish you all a Christmas light and serenity, health, peace, love, joy and happiness come into your hearts and your families.

With sympathy and esteem

Attilio Curcio

ilblogdinonsolopiante

Pokemon Deluge Deluxe

Baccalà alla livornese sotto la neve

Due giorni di neve, due giorni di fornelli e libri: totale, paradiso!

The snow began around 10 am Friday, c'avevamo hoped since the night before, the estimates also put the snowflake on the plains to the sea: the extraordinary event, when that happens, everyone says, we hope not and ice not hard, but if you look at people's faces, and the expression was something childlike in their eyes says that so hopefully 3 meters! The heavy snowfall that would generate boring and unnecessary hysteria, was a total beauty, absolute and inexorable.

Give time, give up, sometimes it becomes the greatest luxury that we can give.

What to do with the cod .... I honestly do not know, except for the fact that thanks to the snow, I cooked, but maybe not, maybe that cod can celebrate the big snowfall came from the sea, which has betrayed the Florentines who seek bad weather peering behind the Apennines, as he approached stealth from Livorno!

Ingredients for two (let's say the next day, if not, with these doses we can make a paste)

400 grams of dried cod soaked already

1 bunch of parsley 2 cloves

garlic pepper 1

500 grams of peeled (good indeed very good)

flour taste

olive oil peanut oil per friggere

La ragione per avere due tipi di olio in una ricetta risiede nel fatto piuttosto ovvio che questa non è una ricetta ma due: baccalà fritto + salsa di recupero.

Trovare del baccalà decente non è semplicissimo, e invece sarebbe molto importante. Io di solito lo compro già ammollato, altrimenti, se ha ancora il sale, va sciacquato bene sotto l'acqua fredda e poi immerso completamente in una ciotola d'acqua che va cambiata abbastanza spesso per un paio di giorni. Quindi, al momento di cucinarlo, asciugate bene il baccalà e fatelo a pezzi cercando di eliminare le spine e poi infarinatelo.

Se come in questo caso il baccalà è poco, secondo me, non conviene friggere in immersione: troppo spreco di olio. Meglio utilizzare una piccola padella e friggere il pesce, con 4/5 cucchiai di olio di arachide (qualcuno preferisce friggere con l'olio d'oliva e direi che potete fare come preferite), controllando spesso la cottura e girando solo una volta i pezzi ben rosolati, per evitare che si sfaldino. Quando saranno pronti scolateli bene e metteteli da parte al caldo.

Sminuzzate il prezzemolo, l' aglio e il peperoncino. Scaldate poco olio d'oliva in un tegame (io ne ho usato uno di coccio), e soffriggete il trito a fiamma dolce, aggiungete i pelati e salate. Quando la salsa si sarà ristretta, aggiungete i pezzi di baccalà, incoperchiate e fate andare ancora per circa dieci minutes without turning the fish.

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Torta al timo, salame e ricotta

pie ... yet another ... I have a feeling that the pies are becoming the equivalent of the cream in the dough during the 80s and 90s. In this case, however, have been seduced by the union of the sausage with onions and herbs (I used more than the official number), and I was not impressed by the amount of milk contained, in fact, model Nigella, I cried that "simply adore cholesterol."

Oh well, it's a pie to divide, and it deserves because it is very tasty, cut into squares and served as an appetizer is quite convincing, both for taste and aesthetics.

The original recipe has changed here and there David Lebovitz . For the series Render unto Caesar ...




Ingredients 1 package of puff pastry rectangle

300 grams of fresh ricotta or goat cheese

250 g of fresh onions, sliced \u200b\u200binto rounds

125 ml of sour cream or plain cream mount

125 ml of milk 1 egg



60 grams of spicy salami calabrese

3 sprigs thyme or other herbs of your choice

Preparation

Slowly braised in butter and onions, add salt after cooking, turn off the heat inside and browse sprigs thyme, leaving them to flavor the onions.

If you want you can also add other herbs to your liking.

Meanwhile, in a bowl, reducing the cream cheese or goat cheese, add egg and mix, then add the cream, milk and salami. Mix well and also the last to put the onions and thyme. Add salt and pepate.Aggiustate the dough into a mold by eliminating excess dough, then pour the filling, level with a spatula.

Bake at 200 degrees for about 30 minutes or until golden brown surface. Moved out of the oven e cospargete con foglioline di timo.

Phentermine And Mini Strokes

Crib - Varese

throughout the world during the Christmas period, in churches, homes along the narrow streets, squares and courtyards, where Christians celebrate the incarnation of God, the custom of erecting cribs .

The first, according to tradition, born from the desire to San Francisco to revive in a natural birth in Bethlehem. Took place in Greccio, a small village near Assisi, he wanted to represent the nativity scene that everyone, even the most humble, understood the deeper meaning of that event.

Sacro Monte di Varese 2010

Christmas Eve of 1223 Francis staged a nativity scene in a cave: Jesus, Mary and Joseph were played by real people, real as they were the ox and the donkey.
people come in procession to the cave and ran out of words seemed to be right in front of the Holy Family in Bethlehem. The crib is set up well, liked it so much that the custom soon spread throughout the Catholic world.
Over the centuries, statues of wood, clay and wax replaced people in the flesh and the simple nativity scene was enriched by elements of the landscape and many other characters.

Crib - Sacro Monte Varese

The first model old crib still, come to us, is made by Arnolfo di Cambio in 1280 approx., Which you still hold only a few statues in the church of Santa Maria Maggiore in Rome, and later the crib spread from the second half of the fifteenth century, in Naples, Tuscany and Northern Italy.

In the seventeenth and eighteenth century take on particularly important specimens Genoese wooden statuettes made of finely carved and decorated by artists such as AM and G. Maragliano Pittaluga, and the Neapolitans, intensely rich and spectacular, lavish of which supersedes all the mystical tradition of the previous year. These extraordinary compositions gave their contribution as well as artists such as DA Vaccaro and G. Sammartino, workers potters, goldsmiths and other craftsmen who embellished and overload performance.

This tradition has become widespread in many European countries, including Spain, where the crib strongly characterizes the Christmas and throughout the Christian world.

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Prepare for Christmas

Crib

The Christmas is coming, seems like a stage production that renewed on time every year.
fact, alleys, squares and courtyards, are home to beautiful illuminated trees and nativity scenes representing the Nativity of Our Lord. The traditional construction

light for the streets in all of us into Christmas mood, full of charm, joy and happiness.

We still have some time, but è giunto il momento di pensare ai regali da mettere sotto l’albero, alla tavola d’apparecchiare, ai cibi da gustare, agli addobbi adatti per la ricorrenza, preparare in sostanza quella vera occasione di ritrovare ed incontrare amici e parenti per trascorrere la magica atmosfera del Natale .

Tutto questo mi riconduce con il pensiero a momenti andati ma non perduti, a istanti della mia infanzia, allorquando non occorrevano grandi preparativi ma bastava poco per scaldarci il cuore. Bastava una tavola imbandita diversa un po’ del solito ed il ritrovarsi con gli affetti più cari per renderti felice.

Varese

Fly thought in those early days. I see the pictures of loved ones who now are gone, I see that child who despite not having many gifts was the same happy, happy atmosphere of the magic of the moment, happy to listen to parents and family, happy to listen to and discuss the remember to turn the stories of their youth.

Today, it is not so, we have become more demanding, we just heard and no longer content with the small but great things, we think more consumerism, to ourselves, and forget that Christmas should be an opportunity to improve our way of being, let us become better people, generosi e caritatevoli verso il nostro prossimo.
Io, Caro Gesù Bambino, non ho grandi desideri per me, ma vorrei tanto che Tu continuassi a vivere nel nostro cuore ed a guidarci per la giusta via.
Vorrei che il tuo amore e il Tuo calore suffragato dalla Tua Bontà Divina scaldasse i cuori più freddi guidandoli sulla retta via e che tutte le famiglie del mondo indebolite da tante ostilità e rancori possano finalmente essere unite e felici.
Vorrei che ogni bambino potesse giocare, crescere e vivere in un’atmosfera di serenità e d’amore, circondato da un mondo più bello e dagli affetti più cari.
Desidererei tanto che non esistessero tante brutte malattie da rendere la vita più problematica da quanto no it already is.
I would so much a different world, where we no longer speak of destruction, wars, rapes, violence of any kind, a world where all beings on this earth can get along and live in peace.
This is what I ask you Dear Baby Jesus , are likely to remain dreams, desires and hopes, but does not cost anything, and certainly helps us to live better.

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Christmas Tree

Christmas Tree

La tradizione risale agli antichi popoli germanici, in particolare i Teutoni, che, nei giorni più bui dell'anno, piantavano davanti alle case un abete ornato di ghirlande e bruciavano un enorme ceppo nel camino.

Giardini di Varese

Il ceppo doveva essere preferibilmente di Quercia, che era considerato un legno propiziatorio che simboleggia forza e solidità, e doveva bruciare per dodici giorni consecutivi. Da come bruciava si poteva leggere il futuro dell'anno a venire. Simbolicamente si bruciava il passato e si coglievano i segni del prossimo futuro: le scintille che salivano nella cappa simboleggiavano il ritorno dei giorni lunghi, la cenere veniva raccolta e sparsa nei campi per sperare in abbondanti raccolti.

Giardini pubblici di Varese

Ritroviamo oggi questi simboli nel nostro albero di natale e nelle nostre vie: l'albero che usiamo per Natale è un albero che rimane verde tutto l'anno, non perde le foglie durante l'inverno come fanno gli altri. Simbolizza la Vita eterna che il Cristianesimo vissuto porta nell'anima della gente, è speranza di rinascita. L e luci e the illuminations, then, are the sparks of fire, representing the Light of Christ on humanity; objects for decorations, fruits and gifts are hopes of prosperity, a symbol of his generosity towards us. In Northern Europe, Christmas is the feast of the children because the infant Jesus became the Savior of the world.

Varese Corso Matteotti

The custom of ' Christmas tree, a spruce or a pine tree, decorated with shiny stars, balls, men's chocolate, fruit and sweets is right in these countries. It tells of a man who, returning home on Christmas Eve, he saw the wonderful spectacle of the stars shining through the branches of a fir tree. To explain to his wife what he saw, cut a small fir tree and adorned with lighted candles. Thus the first Christmas tree . This custom, which is realized on 8 December, has since spread to Italy where, especially in the south, which was common only the manger.

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Salsa romesco - Dicembre è rosso!

Grande scoperta questa salsa spagnola per accompagnare il pesce o le verdure grigliate, oppure le olive, o spalmata sui crostini.

Ha avuto anche un gran finale italico finendo come sugo in un piatto di rigatoni: la su' morte...come si dice....
Si tratta di tre preparazioni diverse che confluiscono nel mixer alla fine, e la parte interessante sta nel fatto che è possibile farne due versioni: una estiva utilizzando le verdure fresche di stagione e una invernale utilizzando i peperoni grigliati sott'olio e i pomodori pelati.

Una volta o l'altra bisognereà parlare del magico mondo dei barattoli........

Gli ingredienti sono:

1 peperone rosso

3 pomodori

4 spicchi d'aglio

1 pugno di mandorle pelate possibilmente

1 fetta di pane senza crosta

2 scalogni

1 cucchiaino di paprika piccante

1 peperoncino

1/2 bicchiere di aceto di vino rosso

1 cucchiaino di zucchero

olio d'oliva

sale

Accendete il forno e portatelo a 220°. Pulite e tagliate a falde il peperone, lavate e tagliate a metà i pomodori e metteteli in una pirofila insieme con l'aglio in camicia. Conditeli bene con l'olio e infornate il tutto per una mezz'ora, remove from oven and let cool. Of course this can be skipped if you use canned tomatoes and peppers, in this case, however, you have to grill the garlic in a shirt, maybe a chart using stapino by creme caramel, or, to avoid wasting the oven with 4 to, you can avoid boiling, always poached in a pot, even if you lose the distinctive flavor of grilling, or even the third solution, you could save in a previous batch of potatoes and garlic, they reuse them for the sauce or make flower beds.

Cut the bread into cubes, removing the crust, then take a pan with a little oil and brown bread with almonds for qaulche minute and then put them to drain on paper towels.

Finely chop the shallots, then put them in the pan used previously, along with wing paprika and crushed red pepper, add a little oil and stew together for a few minutes, until the shallot is soft.

At this point, take the glass of the mixer. Peel the peppers, tomatoes and garlic and pour into a glass along with the almonds, bread and onions stewed. Add half a cup of vinegar in which you have dissolved a teaspoon of sugar and operate the mixer, adding a thread of olive oil until desired consistency. Taste and season with salt.

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Pasta con l'insalata avanzata

Avanzi di insalate che intristiscono nel frigo...senza che nessuno abbia voglia di farsi un'insalata. Insalate biologiche coltivate con una certa fatica, immagino, visto il tempo che fa, meritano di essere raccolte da una mano pietosa: quasi quasi mi commuovo...quasi quasi ci faccio una pasta...quasi quasi gli do un nome poetico per tirargli su il morale...

Fusilli dell'insalata salvata

per 4 persone


400 gr di fusilli (anche meno)

2 scalogni

3 piccoli cespi di insalate a scelta: riccia, radicchi...(evitate le lattughe che sono troppo delicate)

1/2 bicchiere scarso di vino bianco

100 gr of fresh goat cheese or 80 g of seeds matured

nutmeg oil



salt



fry in hot oil shallots chopped fine (if you prefer, you can add oil a little butter). In the meantime, wash well and cut into strips salads. Add the shallots and wine to raise the heat to evaporate, then lowered the heat and add fresh salads. Cut the cheese into cubes and when the salads have softened, turn off the heat and add very little nutmeg.

Bring to a boil a pot of water, add salt and throw the dough, a couple of minutes before cooking, save a ladle of cooking water on again the fire under the sauce and salad, drain the pasta and, off the heat, mix together the cheese cut into cubes.

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Scalea - Calabrian Tyrrhenian coast

Torre Talao Scalea and

Scalea, a delightful coastal town of Cosenza, Calabria, is a typical medieval coastal village. Willing to steps on the hill of the cape, as well as evoking the name of the place, is not only a popular resort destination for its beaches and its crystal clear sea, but also for its monuments full of history, art and culture.

Scalea

The origins of this town are very distant, historical finds evidence of human presence in the Middle Paleolithic, is undoubtedly one of those centers considered among the most ancient villages of Tirreno Cosentino.
The upper part of the city is dominated by the castle ruins, XI century, was built by the Normans in the place where there was a Lombard stronghold, and later rebuilt by the Swabian, Angevin and Aragonese.

Even today the town, in part archaic lines retained almost intact medieval and ancient castle are the ruins of the towers.

The south side of the historic center is characterized by the bulk of the Watchtower of Aragon, known as Tower Cimalonga. The tower was built in the fifteenth century. To improve the defense system of the country. E 'circular and was guarding one of the 4-door entry to Scalea.

Scalea - Calabria

From the top of the village you can see the long stretch of coastline, broken by a large rock on which stands the old tower Talao built in the sixteenth century by Charles V. The defensive system was suggested to Charles V by Don Pedro de Toledo, Viceroy of the Kingdom of Naples in 1573.
It is, like all the 337 towers of the coast, in sight of each other, was part of the defense system of the territory against the incursions of the Turks.

Originally the rock was the Torre Talao island, following the burial of natural phenomena have completely attached to the mainland. According to legend, passed from here, and Aeneas and Ulysses near Draconte died, friend and adviser to the king of Ithaca. In memory of his friend the king arose an oracle. Long after the oracle predicted: "At Draconte Laius people will be very ready to perish", in fact, in the summer of 389 BC was one of the most terrible and bloody battles of history, that between Lucania and Thurin, in which thousands died and thousands of men.

clear sea of \u200b\u200bScalea

Towards the end of the century. XVII Torre Talao was deprived of his guns, previously arranged for the defense of the coast.

Even the churches retain, despite the renovations, the old medieval buildings. In a chapel of the Church of St. Nicholas of Plateis is still guarded the mausoleum of 1343 Admiral Adhemar Romano.

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Salamagundy, la colazione del pirata

"The next morning ten of the warship sailed to the Cape. The crew of Roberts, seeing the trees beyond the hill, went down into the cabin to report the news to Roberts, who
was having breakfast with his new host, Captain Hill, with a tasty dish salamagundy and a bit 'of his beer. Roberts was unimpressed, and even his men, some of which claimed that it was a Portuguese ship, others of a French slave ship, but swore it was part maggiornr Ranger's return [...]

During the clash Roberts made his fine figure, wearing a rich red damask waistcoat and breeches, a hat with red feather, a gold chain around his neck with a cross of diamonds , sword in hand and two pairs of pistols hanging from a silk bandolier that passed over the shoulders [...]. Now Rorberts might have ended the fight with some desperate act, if not been for the death blow to riding a machine gun, which took him straight in the throat. He collapsed sull'affusto cannon.

[...] They threw him overboard now, with all the weapons and ornaments, as he had repeatedly asked to be alive. "

Daniel Defoe, Stories of pirates , Mondadori

Salamagundy (only for the brave!)

Salmagundi dish preferred by Caribbean buccaneers, which spread in the North Atlantic, West and East Africa and Madagascar . Consisting of fresh meat, including turtle meat, duck or pigeon, which were roasted, chopped and marinated in spiced wine. The salted meat and smoked, the basis of daily diet on board, was sometimes added, along with herring and anchovies. When everything was ready, the Salmagundi was served with the addition of boiled eggs, and all the fresh vegetables available at the time, including hearts of palm, cabbage, mangoes, onions and olives. The result was dressed with olive oil, vinegar, garlic, salt, pepper, mustard seeds and any other various condiments.

One wonders what he would do if Roberts that morning at breakfast he had ordered the ship's cook, croissant and cappuccino!

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Tortelli al limone: son ciò che fa felice un salmone!

... just like that ... this recipe is contained in the blog Jag är en glad lax, sub Everything That makes me feel happy to salmon: are things I think Swedish, Scandinavian of course ... but the concept is clear. If I were to try to transfer the idea of goodness of the Italian recipe, or personal taste, I might say that these tortellli a mullet can make me feel happy? Son stroke octopus guess, let alone if I can not afford the mullet!

For 4 people about

The dough for the pastry:

300 g flour 3 eggs

Make the fountain in the center and break eggs. With a fork or your fingertips started to slowly incorporate the flour in the center and then the rest mix well. Form a ball and let rest for at least half an hour.

For the filling:

250 gr di ricotta

100 gr di parmigiano

1 uovo

1 limone, la scorza grattugiata

sale

Setacciate la ricotta in una ciotola e aggiungete il grana, la scorza di limone e l'uovo, regolate di sale. Assaggiate l'impasto per scegliere secondo il vostro gusto la quabtità di scorza di limone, ultimamente io ci vado abbastanza pesante...

Riprendete la pasta e stendetela con il matterello, se siete brave, o con la macchina per la pasta fino allo spessore 7, ottenendo strips, which worked out a cutter wheel of equal squares.

Using a spoon or a pocket to put a little sweet 'lemon filling in the center of an imaginary triangle formed by the middle of the square .... ok let me explain better! since you make the ravioli, you will have half-fold the piece of dough cut into square ... no? then the mixture should be placed so that when you go to fold the tortello, there is an obstacle .... see photo.

prepared the dough, wrapped a folded tortello, resulting in a triangle and seal edges, using a pastry brush dampened with water if the pastry was a bit 'dry. Now that you have the triangle of dough, take the side folded and joined the ends to form a tortellone .... I hope I was clear. But do not despair if you are tortello instead of something a bit 'formless, Consulates with the fact that this will further contribute to laugh a salmon!!

happy Condiments:

Pesto alla Genovese

without fresh clams on the open fire with oil, parsley, garlic, chili oil and

roe

Thanks to Arianna

salmon happy :-)

Direct Flights From La To Caribbean

Parco del Ticino "Road Gaggio"

Fiume Ticino

Parco del Ticino - "The road of Gaggio" was for a long time one of the most important lines of communication between the residential areas of Pianalto and valleys of Ticino, as connected with the river Lonate Pozzolo with the mill Gaggio, where in the past used to grind the grain, with the first industrial plants settled in the late nineteenth century.

Along the way history has left numerous testimonies. We remember the great battle Tornavento of the June 22, 1636 between the English and French and Savoy, which lasted 15 hours on the ground, leaving thousands dead, and that there was a winner.

Fiume Ticino

The following century saw the building that Austro-Hungarian Customs (1737), while the 800 Heath Lonate became a military zone and it was long Still today, walking along the path, observe shield, trenches, old concrete practice bombs for aircraft and runways that the Germans built during the second World War, stood in the area where the military airports of Malpensa and Lonate .

Fiume Ticino

Despite the arid and infertile land, the area of \u200b\u200bGaggio at that time was also an agricultural area. Deforesting and bringing irrigation, farmers turned into arable soils acids typical of moorland, populated by Broom and moors, among the few species able to adapt, accompanied by pines, oaks and chestnuts. The vegetation has been strongly influenced the history, agriculture and various destinations in the wars have upset the original environment to make room for runways, warehouses, roads and new exotic species such as Robinia, the Blackthorn late, so the Ailanthus.

The old customs, long abandoned by the Austro-Hungarian, became a country house and was adibita a fattoria, finché negli ultimi decenni del '900 tutta la zona fu lasciata in abbandono ed anche la strada venne sepolta dalla vegetazione.

Ponticello di attraversamento

Solo nel 1993, dopo un ricco dibattito culturale e politico, iniziò il ripristino della zona ad opera di un gruppo di lonatesi, che riaprirono la via Gaggio. Il Parco del Ticino acquistò la ex Dogana, ristrutturandola ed aprendola al pubblico nel dicembre del 2001 come Centro Parco con uffici, sala conferenze, sala mostre e centro visitatori.

Today, walking along the trail near the tranquil fields and meadows, you may occasionally come across some wild rabbit or a kestrel flying over the open spaces in search of lizards, worms and beetles. But the new airport-related infrastructure Malpensa involve numerous negative effects on the ecosystems of this area: fragmentation, direct consumption of soil, air and noise pollution are threatening the lives of flora and fauna. Consorzio Parco Lombardo della Valle del Ticino has promoted the works of preservation, which led to the implementation of various mitigation actions.

Fiume Ticino

Among these, a short distance away from the park and towards Lonate Pozzolo, you can see the bridge overpass to realize that the SS 336 and the SP 52. This work is an ecological corridor between the Heath Lonate Pozzolo and the valley of Ticino , allowing the transfer of animals from one side of the new road and the use of the path of Gaggio by the population, as pedestrian and cycle path. Deviating slightly from the path you can follow the "sensory trail", by which hypo-deaf but passable by all.

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Fotogallery: Foto del fiume Ticino

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Insalata di rape...per tempi medievali!

There. You happen to boil the turnips and you happen to find love, that despite good intentions can not find an alternative destination to the bag of organic waste, then in this case, before you try to make this addition: turnip (bitter) + potato (sweet) + small white onions in vinegar (acid) + olive oil + salt = bad total for a salad, excellent with boiled meats. The original of this recipe (again Fabio Picchi is becoming an obsession), provides the beetroot instead of rape, in this case too we do not earn little for the ruby \u200b\u200btaking tuttto ingredients.

The process is still simple: boiled separately le rape e le patate (quest'ultime devono rimanere compatte e non sfaldarsi quando si tagliano), tagliate il tutto a piccoli cubetti, aggiungete le cipolline tritate grossolanamente, condite con olio e sale.

Morocco Or Moroccan Or Western Sahara

Pizzo (Calabria) and the Castello Murat

Pizzo - Castello Murat

Pizzo edificata su uno sperone a 56 metri dal livello del mare, agli estremi nord – orientali del Monte Poro, è una ridente cittadina della provincia di Vibo Valentia ( Calabria ), si affaccia sul Golfo di Sant’Eufemia Lamezia, e quindi sul Mar Tirreno.

E’ una rinomata località balneare, con bellissime spiagge e un mare incantevole, ma oltre a questo, la città di Pizzo è also known for its Aragonese castle built in 1492, and October 13, 1815 where he was shot Joachim Murat, King of Naples, and brother of Napoleon Bonaparte.

Murat landed on the shores of Pizzo on October 8, 1815, Bourbon is intercepted by the police, overwhelmed and imprisoned in the castle.
alone spent the last few minutes of his life before the shooting. From there, he penned several letters including one to King Ferdinand to explain his innocence and asking for his immediate release, and a vessel that would allow him to get to Trieste and reunited with his family.

He also wrote his defense in which he claimed not to be landed in Calabria con l’intento di trovare appoggi per riconquistare il Regno perduto, ma solamente una nave per andare a Trieste. Qui ricevette altresì gli ultimi uffici religiosi da parte del canonico Antonio Masdea e scrisse l’ormai famosa lettera di addio alla moglie Carolina Bonaparte e ai suoi quattro figli;

Mia cara Carolina,

La mia ultima ora è arrivata, tra pochi istanti io avrò cessato di vivere e tu non avrai più uno sposo.

Non dimenticarmi mai, io muoio innocente, la mia vita non fu macchiata da alcuna ingiustizia.

Addio mio Achille, addio mia Letizia, addio mio Luciano, addio mia Luisa. Show yourself to the world worthy of me. I leave you without a kingdom and without assets, including numerous enemies.

Always be united, show greater adversity. Think about what you are and what you have been, and God will bless you. Do not curse my memory.

know that my biggest pain in the last moments of my life is to die away from my children.

Receive my father's blessing and my hugs and my tears. Always keep in memory your unhappy father.

Castle Peak October 13, 1815 Joachim Murat

Affronta la morte eroicamente. Non si fa bendare e prega i soldati di salvare la faccia e mirare al cuore.

Le spoglie di Gioacchino Murat si trovano in una fossa lungo la navata centrale del Duomo di San Giorgio in Pizzo.

Il Castello Murat è monumento nazionale dal 1892 e Museo provinciale dal 2003.

Si può visitare il Museo storico che ripercorre la vicenda murattiana e in più dalle sue torri può essere ammirato un magnifico panorama.

ilblogdinonsolopiante

Men Wearing Ladies Underwear

Potato ghosts 2010

Lo scorso anno al primo tentativo , vennero fuori dei ridicoli fantasmi ciccioni, quest'anno li ho messi a dieta con un'opportuna modifica della ricetta. Eccoli pronti per la sfilata di Halloween con l'appropriato physique du rôle!

Ingredienti

500 gr di patate farinose ben lessate

70 gr di burro

2 tuorli

70 gr di parmigiano grattugiato

1 pizzico di sale

Il punto essenziale è che l'impasto deve essere piuttosto duro o, se vi rende più l'idea...abbastanza gnucco. Dal momento che molto cambia in relazione al tipo di patate usate, dovete un po' regolarvi a occhio.

Mettete le patate lesse - indovinate un po' - nello schiacciapatate e aggiungete il burro finché sono calde. Quando l'impasto sarà diventato tiepido aggiungete anche i tuorli, il formaggio e aggiustate di sale.

Accendete il forno a circa 220°

Prendete una pirofila, la più carina che avete, e stendete una base di patate sul fondo. Con la tasca da dolci e la bocchetta liscia, oppure con un sacchetto di plastica che poi taglierete ad un angolo, sforzatevi di creare dei fantasmi credibili, tenendo conto che, vista la consistenza dell'impasto, potete anche intervenire con le mani per finire di modellare, non temete, il forno poi aggiusterà tutto.

A questo punto inizia il lavoro più noioso: fare gli occhi utilizzando dei picoli semi di nigella o sesamo nero, io utilizzo sempre il sistema di inumidirmi l'indice e cercare di centrare il fantasma senza accopparlo, le pinzette per le ciglia sono risultate fallimentari. Avrei voluto anche provare a fare la bocca utilizzando dei semi di melograno, ma ne ero sprovvista, lo farò per la sfilata 2011...

Finito il lavoro di pazienza infornate il tutto. Quando cominciano a dorarsi, spostate la pirofila in alto nel forno e accendete il grill al massimo per far scurire le punte.

Marinol Stay In System

Quasi bordatino di consolazione - Lamento per la Toscana

"La nebbia agli irti colli, piovigginando sale, e sotto il maestrale, urla e biancheggia il mar. Ma per le vie del borgo, dal ribollir dei tini, va l'aspro odor dei vini l'anime a rallegrar. Gira sui ceppi accesi, lo spiedo scoppiettando: sta il cacciator fischiando, sull'uscio a rimirar tra le rossastre nubi, stormi di uccelli neri, com'esuli pensieri, nel vespero migrar"

Questa qui Carducci is that it was certainly a prick ... and there I can read for free!

today from my house, if I start on the second step toward the fig tree, I can see the cliffs that support Volterra, enigmatic and remote south and there while the storm clouds of yesterday's gallop towards Florence is in sky the same mix of light and dark poetry. Volterra beloved: light and dark, the last stronghold against the advance of rural houses in the world ... the hell swallow them all ...

E 'disappearance Tuscany rough and rustic and has given way to the syrupy, cloying and dull Kianty Kountry.

Fortunately resist the good old and obsolete Museum Guarnacci Etruscan stacked with the best on the old boards and the number painted masks, as if to express a sense of lavish, "what one should do 'with all these pieces, there is no need to make it so palloccolosa ... you do one thing ... a modest museino ...".

Fortunately there is still a forgotten art gallery, where every time I climb the stairs to sit in the dark for two meters from the Deposition by Rosso Fiorentino, forgetting my name and wondering why that woman from the red dress (which is the Magdalene?) supports the Madonna and looks out of the picture, while the sky against which stands the cross, is still at least one of the same color that's out there, Even today, after the storm. Maybe the sky that lasts is what comforts us ...

So today we go to memory, a fall tradition, essential, with a stern look bordatino second Fabio Picchi:

Ingredients 200 gr strictly stone-ground yellow cornmeal, preferably Corn said "8 file

1.250 g water

cabbage, amount to taste ... like a 10-15

leaves 1-2 cloves garlic extra virgin olive oil

an exaggerated amount

grated Parmesan cheese salt

Comandamento numero uno: la polenta (udite-udite) non pretende di essere girata continuamente! Vi servono una buona pentola con un buon fondo e uno spargifiamma, dopodiché, vi potete mettere a fare meditazione: la polenta, con il fuoco al minimo, si cuoce da sola.

Andiamo avanti. Portate a ebollizione l'acqua, salandola leggermente. Intanto lavate e pulite le foglie di cavolo ==> Comandamento numero due: le foglie di cavolo vanno pulite scartando tutta la costola, fatelo a mano o col coltello. Nel primo caso - che vi consiglio, se non volete passare per clienti di un agriturismo :-D - cominciate dal fondo, strappate dalla costola il primo pezzo di foglia da entrambi i lati, chiudete la mano e lasciatela sfilare, slight pressure along the entire rib. Usually the leaf comes off as a trinity, though - you know - the cabbage to be really good and tender must have taken a bit 'cold on the plant.

After all thoroughly washed, cut the leaves, stricioline about an inch and a half. Cut the garlic and slice thin also. When the water begins to boil, add the olive oil (at least a spoon each, but even more so), the cabbage leaves and garlic. Then, when the water resumes boiling, equip yourself with a whip and start to turn the water by a whirlpool. Lower the heat under the pot and slowly add the cornmeal to the center of the vortex, and re- a moment in mentally A descent into the Maelstrom the divine Poe, always stirring with a whisk to prevent lumps. When starts to boil, check the heat and let it go very slowly cooked, cover and from which you picked up Edgar, I read there is at least one other story ...

The consistency of this dish is not one of polenta, but a thick soup. When cooked, turn off the heat and add parmesan cheese. You can also, at this point, using the hand blender, chop the cabbage. Then Serve and sprinkle with more Parmesan cheese: you'll be happy!

Hollywood Waxing While Pregnant

sformato di cavolo rapa e patate

recipe created at the request of help on "and that I do with kohlrabi??" served as the impetus for trying new things, this is one possibility:

1 kg of potatoes

600 g of kohlrabi

2 eggs

200 grams of pecorino cheese (or other flavorful cheese)

breadcrumbs

Peel potatoes and kohlrabi, cut the potatoes into chunks and cabbage turnip pieces (much) bigger, and then put it all basket in pressure cooker, add a little water on the bottom, a bit 'of salt and cook under pressure for about 20 minutes (or, in the absence of a pressure cooker, in any other suitable way to cook the vegetables steam).

Meanwhile grate the cheese in a large bowl (keeping, however, by a generous handful).

When the vegetables are cooked, mash with potato masher (or a blender), add cheese and mix well, add eggs and mix again.

Prepare a pan by spreading a bit on the bottom 'of bread crumbs, evenly distribute the mashed potatoes and cabbage, turnips, sprinkle with grated cheese and set aside previously and bake at 200 degrees for 15-20 minutes, until gratinerà surface.

The proportions can be "biased" towards the kohlrabi, making sure that the final preparation is likely to become too wet, so may prefer a separate baking potatoes and kohlrabi to cook all the vegetables with their skin and reducing so the absorption of water in cooking.