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Lazy cake

Employer: "What is believed to be its most valuable?".
Andrea: "Sincerity".
Employer: "And its main fault?".
Andrea: "Sincerity".
Employer: "What is your greatest ambition?".
Andrea: "Sincerity". [...]
Employer: "It's a smart young man, I see. So tell me: what is the annual income of your household?".
Andrew: "The sincerity?".

Andrea, Stefano Accorsi, Santa Maradona, Marco Ponti, Italy 2001.

Ingredients For the filling: 300 g cheese, 1 glass of Strega liqueur, 150 grams of dark chocolate chips reduced to 70%, sugar to taste, grated 1 lemon, 1 teaspoon of vanilla cake. For the dough: 300 gr of flour 150 g sugar 100 g butter, 1 egg, 1 tablespoon baking powder for cakes, 1 glass of Marsala.
In a bowl place the flour, sugar, butter, cut into small pieces, without the egg and whisk the Marsala. Mix everything, but no more than two turns, add baking powder. A party in a bowl mix the ingredients for the filling, chocolate should be reduced to splinters. Grease then a baking pan with butter and sprinkle with flour, place a layer of dough, then the filling and cover with another layer of pasta. Bake at 180 degrees for half an hour minimum.

Adele Chiagano
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Ewcm 5 Days Before Period Due

Naturalness and natural character of the wine

Italy, 2011, still life

Sometimes I enjoy wine with convoluted reasoning, its lexicon, what The result, thanks a glass of wine, that too, written on paper, published at the expense of many of the readers who are bored preferring all'arzigogolo, a simple tasting notes resulting in advice of a good bottle to which pull the neck.

Black Maccarj 2006, Gulfi.
The note then I write, I promise. Now I'm in full trance of convoluted.

The term naturally expressive - coined by Fabio Rizzari - we refer to the organoleptic characteristics, the "way" of expressing a specific wine, what we are tasting. In an attempt to "explain" and report any sensation felt in a framework that, in view of the variety used, the territory, the man who produces it, the variable year, we believe that sincere equilibrium. Complicated, yes, but you can try.

Instead, when we refer to the naturalness of a wine we enter the minefield of production: namely the methods by which a wine is produced, since the herd in the vineyard, which tend to use natural products excluding those summary chemistry.
Minesweeper, I said now, a real regulatory definition does not exist, so the speech margins of uncertainty.

The joint, however, is when the two terms overlap, mingle, and it comes outright that the natural expression of a wine uncorked the bottle comes from the natural run of the vineyard and cellar practices.

that the two concepts are related is fuor di dubbio, però, attenzione.

Si potrebbe arrivare a degustare un vino con in mano una serie di regolette, di pratiche vinicole ed enologiche, giuste e non giuste, in base alle quali decidere, senza neanche usare naso e bocca, se si esprime in maniera naturale.
Una sorta di protocollo uguale e contrario a quello enologico dei Flying Makers tanto odiati, un modello uguale e contrario e altrettanto livellante che negherebbe il particolare della vigna, del territorio, dell’uomo, del cru: un modello omologante come quello che tanto critichiamo.

I due argomenti hanno molti punti di contatto, ma è bene anche saperli distinguere, e non confondere l’uno e l’altro, lasciando che le discussioni mature independently on their own.
Better alone than badly accompanied.
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Science Project Toilet Tissue

Bechamel, views and delicious variations

classic Béchamel

Here it is the most famous sauce in the world, together with the mayonnaise has reached international fame and popularity worldwide.
Known in Anglo-Saxon world as white sauce for the Italians is simply sauce, a free Italianization of French Sauce béchamel, a name which appeared in 1651 in Le Cuisinier français Cookbook (The French chef) François Pierre La Varenne Chef of the Marquis d'Uxelles, Nicolas Chalon du Blé. The name was given by Louis de courtier Bechameil , Marquis of Nointel which is listed as inventor of the sauce, but apparently only had the merit of this simple code-based preparation white roux (flour and butter cooked together) diluted in milk. The sauce is not only the ideal accompaniment for many dishes such as cauliflower, endive au gratin, the loved / hated brussels sprouts, macaroni and cheese, lasagna, or the mythical croque monsieur, but as the hollandaise sauce, the English cream or mayonnaise is the base for many other sauces.

The recipe for a smooth sauce of medium density is: get a white roux by melting in a thick bottom pan 50 grams of butter. When the butter is completely melted remove from heat and pour all at once 50 g of flour. Mix thoroughly with a whisk or a wooden spoon, then cook over medium heat for three minutes, stirring constantly. Meanwhile, boil 500 ml of milk and pour in the roux stirring constantly. When you return to a boil, reduce heat and simmer gently for about twenty minutes, stirring regularly. Season the sauce with salt and pepper and a pinch of nutmeg .
If you use it once ok, otherwise you can keep a water bath and in this case, add some butter on the surface to prevent formation of a thin film. You can store it in an airtight container in the refrigerator for up to four days.

Salsa Aurora

This is the recipe for great Michel Roux, one of the most renowned and award-winning chefs of haute cuisine in the world. The same as in his book, Sauces, sweet, savory, classic and modern , gives us his sauce and also informs us that the same was originally prepared by the addition of calf: 75 gr browned veal cut into pieces, 30 grams of chopped onion, a sprig of thyme and a bay leaf in 30 grams of butter. Prepare the sauce separately as above and when it reaches a boil must add the veal and onions and continue with recipe as directed.
far so ok. The Busillis rises when you read around the milk need to add cold roux to hot and not as the master Michel Roux tells us. To support this thesis, as well as Wikipedia and a few blogs about French cuisine and it takes a Bay Allan also suggests that taking this "precaution" to prevent the occurrence of lumps evil. With all due respect to the food and wine journalist in Milan, I prefer to continue to prepare the sauce as Mom taught me, learned from the time it was Carnacina and who happens to follow the tips of the great French chef. By following these simple steps should not form lumps, so I feel I continue to do so. I leave you to your mixing without forgetting any suggestions for the right consistency and some interesting variations.
Have fun!

For baked pasta pies and it takes a white sauce of medium density, such as the one above.
For vegetable gratin we recommend a more liquid sauce: just decrease the amount of flour to 30/35 grams, or increase the amount of milk at 6 / 7 dl.
Per crocchette e soufflé ci vuole una besciamella più soda: aumentare quindi la farina a 60 gr o diminuire il latte a 4 dl.

Salsa Mornay

Varianti
Salsa Aurora (ideale per verdure a vapore, carni bollite o grigliate): c uocete a fuoco dolce 300 gr di polpa di pomodoro e riducetela a purea. Preparate una besciamella morbida, aggiungete la purea di pomodoro e stemperate con mezzo dl di panna liquida.
Salsa Soubise (ideale per pesce a vapore e uova sode): f rullatre 300 gr di cipolle, scottatele in acqua bollente salata, scolatele e fatele stew, sweet and covered in fire, for at least 20 minutes with 50 g of butter, salt and pepper. Stir a quarter of white sauce, cook for a little more and mix with half dl cream. Season to taste with curry or other spices.
Mornay sauce (perfect for au gratin dishes): prepare a smooth sauce. United is still on fire when 2 / 3 tablespoons Parmesan or Gruyere cheese, softened with 2 / 3 tablespoons cream. Remove from heat and stir in yolks one at a time.

Adele Chiagano

photos n1: Bechamel
photos n2: Salsa Aurora
photos n3: Sauce Mornay

Long Qt Syndrome And Headaches

Wine and women

Giulia Graglia

Wine and women have always been tied together more by the glass, through the repeated metaphors that are used frequently in the story, not for the rest. Male-dominated society tends to want to always want a lower consumption (but is it true today?) By the fair sex, wine has always been a matter of men, whether to drink or talk. Do some
example is a child's trick. A wine

hard is by definition male. You do not have it.
Wine may be suckled .
An aged wine, it is always male. Age and women are mixed up two issues that can spark dangerous.
Obviously you can have fun and keep you with comments. I stop here to avoid the diligent incazzatura shares rose readers (do not worry recovery in the final).

The relationship between wine and women, often resulting in the joke, which I do not subtract, to say what are the wines we drank more feminine. Footing the Chambolle-Musigny 1er Cru Les Amoureuses 2001 to Amiotti-Servelle and Barolo Brunate Marcarini of 1996, wanting to show their wines as Barolo che, nell’immaginario collettivo, solitamente è omo , non di rado pure cazzuto . Anche qui potete contribuire se volete nei commenti con i vostri vini più femminei.

Ah certo, potremmo fare la lista di quei vini usati indegnamente per far capitolare una donna al nostro cospetto (brrr, non pensavo di poter confessare certe cose)...ma eviterei.

Molto mi affascina, invece, il vino visto da una donna, Giulia Graglia, autore del docufilm Senza Trucco ( qui il blog ) che racconta le storie di quattro produttrici di vino italiano: quattro donne che il vino la fanno, lo bevono e adesso ne parlano. Qui su Intravino il trailer introdotto dalla stessa Graglia.

Fiuu , I arrived at the end. I felt a bit 'on hot coals.
not tell you to choose the photo. Try looking on google images by typing the words wine and women.
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Linsey Mckenzie Hotel

Three issues each batch

The other day a friend phoned me. He had just read the last Enogea .

After the customary compliments to the piece, makes me point blank: "Ah look, but the wine there, that of xy, are you sure? No, because I am less than ndordici I have not made and you know how narrow-minded ways, I will. You know, right? "Meanwhile
io pensavo ‘azzo, ma è già arrivato Enogea?
L’amico al cellulare è capace di vedere in un calice di vino affreschi michelangioleschi dove io vedo immagini più simili a quelle dei Simpson e quando scrive l’inchiostro si trasforma in tulipani e cieli tersi mentre io arranco, tra uno scarabocchio e l’altro, svolazzi somiglianti, vagamente, ad Homer.
In questi casi la stima, l’affetto e il numero di lotto possono salvarti.
Forse non hai preso necessariamente un abbaglio, forse è il lotto, forse non è quello giusto.

Il lotto d’imbottigliamento per la precisione. Quel numero segnato solitamente in retro etichetta.
Spesso le aziende vitivinicole, small or large, for reasons of space, conduct their own bottling of wine at times and at different times and from different tanks. This can produce some differences in the wine to be sold gradually.

Fiano di Avellino 2008 Colli di Lapio

on this wine have exchanged jokes even more controversy in one of the forum followed by wine lovers on the Web. Controversy primarily due to the high expectations even under the white of the year award bestowed by the Gambero Rosso a few seasons ago. The various operations of the fans have also tried to rebuild through the lot numbers, the differences in sensory told by a tasting different. I also happen to have uneven quality.

cutting the capsule and extract the cork. The smell. The flinch.
often a good wine is revealed and says her cork.
And this is good. Towards
impatient in glasses that are colored with a golden yellow and bright young man.
threw us into the nose. Both acute and cleanse his pitch to tears by its intensity and blinding sheen. A handful of earthy and graceful chestnut flour and iodized a phone call, a careful accent of herbs is matched by the yearning of balsamic mint leaf, a dewy faces the apricot wrapped in light touches of hazelnut and floral resonances, spark a fresco of saffron light, illuminating the spirit citrus.

I sniff again. I'm not mistaken, it shines. The
taste. Tastes good. But not content to stop of his lips, he wants a drink, all the calls.
Mighty, goes mad, impetuous and vehement; fabric has thick and sublime, innervated energy that radiates the center mouth opens like a peacock's tail showing itself in all its shades of brown, swollen in white apricot, in half-tints of herbs, and then close and slipping away fast in the final, elusive, very long.
Feel the warm embrace of alcohol, the shades go with the breath odor, mouth permeated of flavor, fresh from his clear, clean, tangy from the Charleston rhythm that has the sip.

(L) 23 70 9.
Terno dry.

Just think 'what success will do, ahaha
this piece will be released if the terno.
convinced because I've played
I've dreamed of all three.
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Sidenotes

One of the laws of journalism and the experienced wine taster is to keep an accurate archive. Here, I am an archivist especially bad when I drink and the act to write feelings, interpretations and notes distracts me from the pleasure that wine (and food) I are giving and I do not want to give up.

After the little 'flu that hit me, I tried to retrieve dedicated to a three-day "uncorking compulsive" - \u200b\u200bwell' is not new - with mixed results. This time, however, note some of the best bottles (mental) and I took note of it now: highly recommended wines.


Billion Francois Champagne Special Cuvée Rosé Brut @ @ @ @
From Le Mesnil sur Oger rose an essential but largely thanks to the density of juice and 20% of red wine - in Champagne are allowed to mix red and white wines get rose -. 80% Chardonnay, 6 g / l dosage, only steel without malolactic fermentation and 24 months of aging are the technical data of this bubble that it has a coppery pink with flashes of charm and the nose shows subtle, mineral, rusty in a few moments, great grace. Drinkability "killer" dense and pragmatic, sharp and juicy. Between 35 and 40 euro very well spent.

Jeaunaux Robin de Champagne Rosé Brut Extra saigne @ @ @
A pure Pinot Meunier (uncontrolled, wood and steel and 36 months of aging) bursting fruit and flowers. Immediately, without unnecessary frills, but the palate shows itself for what it is: a great wine to accompany food. Centre mouth slightly vacuum, but in this case too difficult to hold back and give another sip once emptied the cup. A 40in Euros or so.

Barbacarlo 1996 Lino Maga @ @ @ @
For those not familiar, the Barbacarlo is a manifest of the peasants and craftsmanship of Italian wine. Pavese by the green, from croatina, grapes and rare Ughetto, a wine with a narrow nose of flowers and spices, the palate is dry, just lively, lean and focused. Final long but adamantine purity. A slightly more austere than usual, but very easy to drink.

2002 Chambertin Rossignol Trapet@@@/
One of the most famous crus of Burgundy, which I note for those who had still kept a few bottles. It is not the first to drink but the best, with a nose that starts to melt the young fruit with nuances of earth and some more mature musk and spices. A nose more narrow, somewhat reluctant, and "vertical". The specific gravity of the matter when s'avverte saturates the mouth with only two drops of wine poured. Final not completely relaxed with delicious acidity that is imposed: will still have much to say in years to come

Aglianico del Vulture 2007 Antelio Camerlengo@@@+
First year Biodynamic tout court for the wine Antonio Cascarano Following in the cellar Antonio Di Gruttola. Gentle and floral, deep and "volcanic", has so much grace in the nose, the mouth of the "unnatural" rolling if we think of the grape. Final tasty and long. To be drunk dry, as the price between 12 and 14 €.

Fiano di Avellino 2004 Picariello@@@/
The first vintage of "young" Ciro Picariello, wine produced entirely from the material from the vineyard of Summerhill (the only year the way), and with good probably the best year among all those produced by the grower. A nose-width, smoky mineral and floral notes of ripe fruits yellow flesh, berries and mushrooms, balsamic thrust of herbs. Palate full and powerful, but of great dynamism and flexibility: you can drink with pleasure, and finished the draft, we remember that alcohol travels well over 14 degrees. But who gives a fuck, so do not feel! Blow to the heart. 15-20 € in a good restaurant. Do not miss it.
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Why Do Older Women Pee Themselves

fritters with apples and raisins

"Soon we will have a baby."
"Seriously?".
"No, I own a child, the doctor told me ... be my Christmas present."
"But I had only a tie."

Louise, Janet Margolin, Virgil Stardwell , Woody Allen, Prendi i soldi e scappa , Woody Allen, USA 1969.

Ingredienti: 60 gr di farina bianca; 50 gr di burro; 2 uova; una mela golden ( o più mele piccole); 30 gr. di uva passa; la scorza di mezzo limone; un cucchiaio di zucchero semolato; zucchero a velo; abbondante olio per friggere
Prendete l’uvetta e lasciatela in ammollo in acqua fredda per un trentina di minuti. Tagliate il burro a pezzettini, mettetelo in una casseruola con 125 gr di acqua e fatelo cuocere a fuoco molto basso lasciando che l’acqua raggiunga l’ebollizione. Levate dal fuoco e unite la farina in una sola volta. Mettete di back on the heat and stir until you have a smooth mixture and compact .. Add one egg at a time, without joining the second if the first was not well absorbed. Then incorporated into the mixture the lemon zest, stir and add the granulated sugar, raisins and apple, peeled and cut into cubes. Heat oil in a large pan fried, and when it is hot, let the mixture fall a little 'time, with the aid of two spoons.
Let the cream puffs evenly browned, then drain over paper towels. Sprinkle with powdered sugar and serve.

Adele Chiagano
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Infant Room Welcome Letter

Coffee break: out the window

Naples Underground

This morning I woke up and I heard on the news that the mayor Iervolino goes home after years, and the town of Naples was the police station. The news is coupled with the soap opera of the Democratic Party primary for the next mayoral candidate and the subsequent receivership with Orlando, who came from Rome, to solve the problem. He had to win Ranieri as coach Fassino in Turin, candidate for expression of the President Napolitano. The agreement with the others was found. Except that Mr. Bassolino something must have gone in the right direction and this is the last-minute candidacy of his loyal Cozzolino, which of course, wins. But then it comes to fraud. Rien ne va plus.
Not that the other side the situation is better. Cosentino there is the case, the coordinator PDL Campania accused of Mafia association, then the current Caldoro opposite is the Dumpling Gigino , alias Luigi Cesaro, President of the Province of Naples. If you click on the nickname you can see on wikipedia the proceedings against him, the name, however, an article in L'Espresso on his latest "misadventure" judicial. For now, without even need primaries, the center was not a candidate for mayor and almost breathed a sigh of relief that given these circumstances, would emerge out of an identikit picture of a cross between the Joker and Batman Gaddafi.
In all this there is a tragic paradox.
I thought this morning when I glance at the newspaper yesterday, I saw the first images of the oldest bridge in Naples-era Greek / Roman history going back some two thousand years ago. Obviously we have to settle for some photos and video image steering wheel because the bridge is located below ground - found in the 60 - and accessed from a well of the House of Hieronymite. Yes, for the uninitiated, in Naples there are a couple of other cities, including ports and amphitheaters.
This thing reminded me of one fact: the emptiness of the political class Naples and Campania is manifested in the very moment when the ruling class of this region expresses a President and eight out of fifteen members - the majority - of the Constitutional Court, the two highest bodies of this state.
Now the question is what will need to dig under the mud - and when it will touch the bottom - to discover and rediscover our best buried for too long. And now the wine
right consigliatemelo you.
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History Of The Paper Towel

Coffee break: Macedonia

three days that I struggle with this form of flu that is running and has not claimed few casualties around me. A low-grade fever ever This light and uncomfortable, a feeling of exhaustion, nausea and constant latency and the feeling unbearable to have a marsupietto located between the pit of my stomach and into the belly with a baby kangaroo that has no intention of going down or.

In two days I just ate a plate of rice and an apple.
I find it hard to swallow even water without reflux and then a feeling of nausea that reminds me to always be there, crouching.
The point now is that yesterday I had an evening course approach to wine I do for a handful of hotheads, an evening dedicated to the tannin. I defended well. Very best of Naples, the other night at San Siro. With dignity, in other words. I think I even managed to answer a few questions, to make some joke here and there.
for the practical test, in succession, there were these wines: Rosso di Montalcino 2009 Pian of the Oaks, the 2009 base of Ciro Librandi , the 'Aglianico del Vulture 2008 Grifalco of Grifalco and finally of the 2006 Barolo Bussia Fenocchio .
Now this morning I insisted that I ask a question because I've emptied the glasses, all without batting an eye last night and were exquisitely frighteningly easy to drink and I'm starting on the road of alcoholism?
you note, try and let me know.
a

Songs That Would Go Well With The Crucible

existential dilemmas of dried fruit (and drink of love ...) south

Vi avevo promesso che vi avrei dato la ricetta della bevanda d’amore o di congiungimento e lo farò, ma non vi illudete, il suo sapore non vi apparirà del tutto consono alle aspettative.
Nell’immaginario collettivo le pozioni magiche, soprattutto se di filtri d’amore si parla, sono sempre caratterizzate da un forte profumo per lo più cangiante a seconda dei gusti e delle preferenze di colui che le incontra, assumendo l’aroma di ciò che lo attrae maggiormente. Ricordate l’Amortentia? La pozione magica, citata nel sesto libro di Harry Potter, capace di creare un'ossessione romantica o una travolgente infatuazione (ma non l’amore vero…). Tra i suoi ingredienti troviamo uova di Ashwinder , petali di rosa e peperoncino in polvere, beh normale amministrazione non vi pare? L’amortentia ha una luminosità madreperlacea, colore cangiante e vapore che si innalza formando delle spirali, è il filtro magico più potente della storia della magia, si aggiunge a cibi o bevande e la sua efficacia accresce se lo si lascia invecchiare prima dell’uso. Bene, la nostra bevanda non ha nulla a che fare con tutto ciò!
Forse meno potente e misteriosa, sicuramente molto meno profumata, ma tutta di derivazione araba. Schiacciate delle cipolle e ricavatene il succo. Prendetene una parte, e fate schiumare on the fire twice the amount of honey. Mix everything and cook over low heat until the onion juice has been absorbed by the honey, which in turn will be liquefied. Remove all from heat and let cool then put it in a glass container until ready to use. Then take the weight equivalent to a "oka" (Okka or oke: ancient unit of measurement equivalent to 1,282 kg Turkish author's note) and add it to three "oke" of water in which they were immersed for a day and a night of chick . Drink this potion on winter nights sleep before it is ...
addition to the beverages of love, Sheikh provided some good advice to the creatures of God to strengthen the union, to excite sexual desire and sharpen the trend when carnal: who takes regular, every day, the egg yolk without the white excites in him the desire to join. If you eat it with onions pounded for three days following his excitement is even greater. A good recipe to authorize and easily produce a good quantity of seed, if God wills it, is this: take milk according to the quantity you want, put ten dirham (Moroccan currency note) of cinnamon powder and boiled asparagus, cook everything on the stove with butter, add egg yolk, spices and flavorings powder .* What do you
think?
not ever think that lately too many sheikhs are circulated among the highest offices of our state? S useless .. So if you drink
love or eggs of Sheikh you will not care a fig, console yourself with this salad, dried fruit, whole winter with the scent of roses, also from Arabic matrix (always from the cookbook Arab Marta Fischer) that nothing will alter for your (and others) regular hormonal functions. This salad is prepared mainly in the Middle East and is especially popular during Ramadan or the month of fasting, the ninth month of the Muslim calendar (which has no fixed frequency) during which every healthy adult Muslim is obliged to refrain from taking any food or drink, indulge anger and intercourse from dawn until dusk.

Ingredients: 500 grams of dried apricots, prunes 250 g, 150 g sugar 120 g raisins, 120 grams of shelled and skinned almonds, 50 grams of shelled pistachios, 1 tablespoon water rose, 1 tablespoon orange flower water.
Wash the apricots, prunes and raisins and dry in a kitchen towel. Pour into a bowl, add the pistachios and almonds. Cover flush with water, add sugar and then sprinkled with rose water and orange blossom. Store then let cool and soak for 48 hours before serving in bowls. You can increase the amount of sugar or less to make it completely if you like and add pine nuts and walnuts.
The rose water, such as orange blossom is a characteristic ingredient of Middle Eastern pastries. It 's a delicate petals of essence that is extracted from the fresh red roses, diluted in water and used to flavor syrups, puddings, cakes and various hot and cold drinks. Even this can be found in specialty shops or in Arabic sweets or May and let you wait on you!

Adele Chiagano

See Arabic Kitchen, Martha Fischer, P.. 88.
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