Bejeweled Disney Channel Movie

The perfect addition to a tea cake with macaroons



"How about if we go to 'Ikea? "
You cash the master stroke and nod.
"Sure, why not?" You assail
cruel visions of hordes in hyperbolic sprawl, the streams of carriages and strollers that overwhelm, for yellow bags on shoulders bent by the effort to arrive at free cash.
"Sure, why not?" repeat. And the overwhelmingly feel
masochistic streak that erupts in your mind: more than bondage, more than "fetish" ... the true masochist to get really bad go to IKEA.
Preferably on a Sunday late morning. Preferably
fermandovisi lunch.
And that everything is as it should: code, resigned faces, obligatory route between the shelves and displays, pencils and a list of things to take metro card in hand.
It comes in cash, you pay, you sit in the car.
It 's done: the ultimate masochistic experience is over.
Until next time.
Back home, a good hot tea. And this
amaretti cake whose recipe .....


.... I found a notebook began chewing at a time when barely the rudiments of pots and stoves. When I bought
yet ready and the sauce was just that the pizzeria pizza take-away from home.
do not know who is the recipe, so if someone recognizes her not be angry with me if you do not cite the source.

amaretti cake


3 whole eggs 170 g sugar 100 g melted butter

200 gr 100 gr 00 flour
durum wheat

200 g amaretti amaretto liqueur 4 cups
1 packet of yeast for sweet
a handful of sliced \u200b\u200balmonds

Preheat oven to 180 degrees.
beat the eggs with sugar, add melted butter, then flour, baking powder, liqueur, stirring well because the dough is mixed.
Finally, add two thirds of the macaroons, crumbled by hand.
Mix well and pour into a baking dish diameter 24, 26 previously buttered and floured.
Distributed on the surface of the remaining amaretti crumbs and almonds in the last a lamelle.
Infornare per un'ora circa, dopo una cinquantina di minuti fare la prova stecchino, se uscisse asciutto al centro, si può sfornare anticipatamente.
Attendere che si raffreddi per sformare.
Ottima anche dopo due giorni.

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Per un Anno tinto di rosa.
Il rosa del sorriso di un bimbo.
Dello scondinzolare di un cucciolo.
Di una voce amica che ti chiede come stai.
Del tramonto colto tra le fronde degli alberi di un bosco innevato.
Dei ricordi quando ti avvolgono il cuore.
Della serenità.
Auguri per un Anno tinto di rosa.

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praise of simplicity 2: flour with black cabbage



When a recipe sticks in your brain, do not spring any more.
Ti occupies your brain, you go back in time for the taste buds alerted distracted reading of doses and ingredients.
And when you face a perfect stranger like cabbage, fleshy leaves carelessly stretched and curled in a box at the local market, you can not resist.
buy it, bring it home, the systems on the roof, so it's cold, and then you ask yourself: "What now?"



And that's when the taste buds are set in motion, without realizing it begins to anticipate the sweet taste of polenta mixed to the point of acidic tomato up to the firm softness of the leaves accartocciate nella loro freschezza e nel condimento.
Vai a naso.
Ricordi e non ricordi come ma provi.
Tagli le foglie a pezzetti, togliendo la costola centrale.
Le lavi.
Le scoli ma senza troppo sforzo.
In una padella fai soffriggere leggermente una cipolla bianca tritata non troppo fine con un poco d'olio.
Ci metti il cavolo nero e fai appassire mescolando ogni tanto.
Aggiungi dei pomodori pelati, sale e pepe ad occhio.
A parte fai scaldare abbondante acqua e quando è calda ne versi sopra il cavolo in modo tale che sia completamente coperto più un dito.
Fai cuocere a fuoco basso per circa mezzora.
Poi versi a pioggia la polenta, non tanta, deve solo legare morbidamente il tutto.
Stir and cook during the cooking by adding more boiling water if the polenta tends to harden too much.
How long? You go to the eye, but it's easy, I swear, guess the "when" it is time to pour into bowls, have a nice tour of oil and eat.
I do not know if what I did was to come as it came exactly as I had never tasted it, it is certain that this "thing" I loved it ....
Thanks, Tosca!

flour with black cabbage


Ingredients 2 small heads of cabbage
1 small jar of peeled
about 1 liter of warm water (or more)

120 g polenta 1 large white onion
extra virgin olive oil