Can You Sleep In The Back Of A Jeep Liberty

duck legs in orange and their redundancy

today are quite inspiring and I like to talk about a topic that is close to my heart, or etiquette or good manners or good manners.

I was a bit 'undecided on whether or not to treat this subject ... you know, I did not look like the usual mummy Lamentone, but since I am not here to please chicchesia, I thought I'd write what I must, as always.

I know that, in defining a concept, you should not start from the negative, that is starting to try to describe the characteristics that idea has not, however, grant me an exception. The etiquette, then, is not, as many believe, the result outdated saws mental queer hysterical and idlers. In contrast, the social etiquette is a lifesaver that is renewed to stay current! In describing all conceivable manners are social situations and how you expect us to behave. The etiquette is an objective and universally applicable to not to embarrass themselves and do not offend others. The more I grow less and appreciate what some people claim to be original: I am only open disregard for social rules and, therefore, for others. Today it is much admired the spontaneity. Alas, these people behind spontaneous at times there is not only a remarkable candor, but ignorance of how you're in the company of others. And a certain amount of egocentricity. I mean, I can tolerate that a child makes a fuss, but not a man who yells at people's houses because something has annoyed!

read these few lines may seem to be a cold, calculated. One of those who wanders into a stronghold of mannerism and receives friends only if duly announced. They are nothing like that. But I strongly believe in social relations and their importance. I have great respect for people who decide to attend and, in my mind, to a host, as one might find familiar, you have to making every possible care. On the other hand, I expect the same amount of respect from who admit in my house.

I know that one of the main criticisms being leveled at tout court etiquette is that it is something anachronistic. I agree in part, for example, those rules that do not take into account the most modern techniques of communication (mail, sms, etc.). It 'also true that you have an idea of \u200b\u200b"good manners" as if he referred to the most rigid etiquette of the English court, preserved at all costs at the expense of the same pleasure of living!

Far from being an expert in etiquette, but I think about some situation that can happen at the table.

make me laugh the people who apostrophised this: do not say bon appetit! Then try to deepen the discussion and ask: why not? And they said, mmm ... why not. Or because it's old. This is really stupid etiquette! Because there is nothing more stupid to do such a thing as a trained monkey and not knowing why you do it!

is not entirely incorrect to say that you do not say good appetite (although in a strictly family subsidy and, to my taste, very friendly), but the reason this happens is that normally does not begin to eat if you do not when landlady kicks off. This signal can be a small gesture of the hand, with the words: eat well or the like. It 'obvious that, at this point, is not expected that every guest has to refute "good appetite". Start eating before the hostess is really inconvenient and I happened to notice a number of times this misstep, and not only when I am to receive!

Another thing to note and to keep in mind is that everything that enters the mouth can not get out of it for no reason at all. Exception: olive stone and cherry that must pass quietly from the mouth to the closed fist and with even greater discretion in the case of fruit into the dish and in the ashtray if the olives are served as an aperitif. Anything else: drumstick, Lischetti or other unidentified bodies are swallowed. This means that you need to pay attention to if you boned fish or a portion of the pulped flesh. In the case of the chicken that you can eat with your fingers, we will be better off. I have to explain why not be extracted from the seeds chewed mouthfuls mouth? Besides the obvious horror aroused by such a scene, we must consider that you might offend your host. If you really find it in your bite an unidentified object that is able to pass the scrutiny of a fork and do not have enough nerve to swallow, pretend to clean your mouth with his napkin and gently liberatevene. No need to make all the guests share in your discovery and the solution was to implement! Mostly because, I repeat, not that you would mortify those who have cooked for you and is giving his house. Once I happened to eat along with a gentleman who will not identify in any way and pulled out of his mouth and a huge mouthful already effectively shredded the excuse that he felt bad for a tooth. The aforementioned bite (a disgusting mush soaked with saliva) was deposited on the plate and, after a self-dental examination, put in the mouth and swallowed. All in a public place.

There still seems exaggerated?

Now, after I vented, go to why we are gathered here, that is the recipe. An explanation is in order. I wish to compare with a classic cuisine. We first consider how the duck with orange is associated with the delicacies of French cuisine. ... NOT 'NOTHING IS TRUE! Like almost all other recipes in Transalpine split with French national pride for inventions, duck with orange was introduced in France by the Italian chefs of Catherine de 'Medici for his marriage.

The dish itself does not have any trouble, so I decided to make this exercise style a bit 'more interesting by creating redundancy of oranges. It means that I proceeded to cook the rind with mustard and I accompanied the dish with a salad of fresh oranges. So in addition to the juice used to flavor the meat, we find the orange in all its stocks and in various forms. Hence the redundancy. It 's the perfect time to prepare this dish, as the oranges now give their best.

Ingredients for two people:

Two duck legs

Three oranges

Rosemary Garlic Extra virgin olive oil

mustard (Can be purchased in a pharmacy along with a glass dropper)

Preparation

It begins in a classical way, with a sharp knife or carving knife or a really sharp in the skin of the duck so that the diamonds are formed.

Heat oil with rosemary and garlic and cooked for three or four minutes the thighs, make the same like the other side.

Meanwhile, squeeze oranges to get juice.

Use the juice to wet the thighs, lower the heat, add salt and putting it in the sauce over the meat and cover with a lid.

cook in twenty minutes, consider that it should be pink inside, not the blood and not overcooked.

proceed with redundancy.

I take an orange peel and cut into julienne strips with scissors.

Now attention, comes in. The essence of mustard. It 's a dangerous product and you must use the utmost caution. If you are not of age, if something prevents your movements if you are not in full possession of your mental powers refrain from handling. Do not tell me that I had not been warned!

Every precaution is never too much, then wear a pair of swimming goggles or type to be a better ski mask, put on many of the plastic wrap yourself a scarf over nose and mouth open wide the window. Especially do not smell directly to the bottle. I did, I have burnt nose hair, I saw green dragons for ten minutes and wanted to die. It is not that kind of curiosity that should be indulged ...

Withdraw five drops of essence and pour into a saucepan of boiling water. Before the smoke is dispersed all over the house and do all faint, pour into the saucepan the zest and cover with a lid immediately. Cook for four minutes. Always wear your caps, drain the water into a colander and rinse with cold tap water and dried.

This operation is repeated three times, each time with new water and essence. Do not regret it, plus it's a good way to air out the kitchen!

Take the peel and aggiugetele in the last minutes of cooking.

It 's time salad of oranges. There have been two: a "normal" and one which we removed the bark. You can safely use both. With a knife cut into six pieces and separate them from the peel, then slice each in half.

If you are able to make the cut "to live" sbizzarritevi, this is a good alternative. The orange is seasoned only with olive oil (I have used flavored with laurel) and salt, it crunches when you bite.

Assemble the dish and ...

Buon Appetito!

Francesca

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RED PEPPERS STUFFED WITH TUNA AND MOZZARELLA

for 4:

2 sweet red peppers, 2 large eggs

milk

sliced \u200b\u200bbread 2 cans of tuna in oil 1

parmesan cheese "mozzarella" 200 gr

chopped chives 1 / 2 onion
white salt, pepper

pepper Remove the stems, wash and cut them in half long.
Then, remove the seeds inside.
In a bowl, beat eggs with a little milk.
Add salt, pepper, chives and parmesan cheese.
Break up the sandwich loaf and place in bowl, pressing with a fork, in order to absorb all the liquid.
Add the crumbled tuna, with its oil, and mozzarella.
If the mixture is too liquid, add more bread.
If it is instead too dry, add a little milk.
Mix well, and with this mixture, fill the peppers.
Press down the mixture well, and arrange the peppers in a baking dish.
Dress with extra virgin olive oil, chopped white onion, a pinch of salt, pepper and a pinch of chopped chives.
Add water to one third of the peppers, and cook with lid, over low heat for about 20 minutes.
Serve hot peppers, with melted mozzarella!

Build Your Own Wwe Belt

Chaud-froid of a spicy tuna crunchy hazelnut cream and fried prawns

which literally means hot and cold.

So, in practice we will have a long thin rectangular parallelepiped of seared tuna, and then hot outside and raw and cold inside.

tasted this delicious dish in Polynesia, on my honeymoon.

Pause sighing.

The Polynesian cuisine is varied and interesting. Mixes French and Asian traditions as Polynesia was first a patron and then a French colony and the proximity the Asian continent has naturally attracted immigrants. It offers seafood of course, the best known of which is the poisson cru, a tuna tartare served with onions, peppers, coconut milk and sometimes shrimp in a coconut and many, many flowers to decorate. Sublime. The tuna is cooked to the lime marinade. If you've never tasted it, you can not understand what your eating on the veranda overlooking the lagoon, Polynesian, while the sun sends its last rays, the breeze began to lick the warm skin of a tiara and flowers sent from your hair where they you have made with little success to transform into a beautiful local girl, their flavor sweet and sensual ... if you've tried do not know what ...

island of Ta'ha I happily stayed at the resort, the Pirogue . Just eight bungalows and whole 'island for you.

managers, a Franco-Swiss couple relaxed, exciting cuisine, the best, for me, tasted on the entire archipelago.

The owner, who before opening the small resort with his wife ran a restaurant, guests will delight in the kitchen. The dish I most remained imprinted was just a chaud-froid of tuna but instead of the crisp crust, was spiced with herbs.

I know that many have the whim of raw fish: I eat it? I do not eat? It will be safe enough? We will comply with all rules of hygiene? Yes, at this moment I have a problem with tense hygiene maniacs. To you, therefore, hygienists never calm, I say that, like the Japanese restaurants with sushi and sashimi, you can freeze your tuna steak and kill the bacteria present, therefore, once thawed, you can pretend it's cool. Anyway, know that if you relax you can enjoy not only better this dish, but you and you are well people who endure them despite your delusions.

Ingredients for two persons:

A tuna steak up at least three fingers from which to derive the two boxes. The rest ... bho! Tell us a good sauce for pasta!

A handful of nuts to reduce grain

Hot pepper Extra virgin olive oil

Garlic, to taste Fresh basil

Preparation:

In a bowl, stir together the chopped nuts to your liking with a dose of chili powder and basil leaves broken hand.

Roll the tuna in blocks of grain, such as children a joyful a pool of mud and massage it so that the nut is stuck to the fish. Do not be afraid to use your hands, fingers and palms! You shall wash the later!

Heat oil in a frying pan, ceramic (two or three wires, the fish fry must not) with garlic, if you like. When you are sure that the pan is pretty hot, lay the parallelepiped for fifteen seconds, then turned and cooked on the other three sides.

You can serve the whole or cut into rectangular slices. I, personally, giving the guests the pleasure of sinking the knife over the crust, down to the soda fleshy tuna.

Bon appetit!

Francesca

Gout And Sugar Levels

Totò Cuffaro


( ...)
confirmed the verdict by the Supreme Court of Appeals for aiding and abetting aggravated Cosa Nostra and the revelation of secret investigation
(...)

oooh nice to see that the Italian justice

who does his duty

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RUBY & NICOLE


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(ruby) and Nicole Minetti


crazy especially the idea that two whores do

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know, but it will not happen anyway

fun (read: frightening)
read about politics in 2030, for example

explain that everything went to hell for two whores

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i love you i love you CHAMBER OF DEPUTIES


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Here with another meal diet. I can amaze me alone: \u200b\u200banother day without food is not exaggerated to me!

The recipe can go either as an appetizer or as main course .. sad in my case it works from one dish ...

Shrimp and curry are a perfect match! The ricotta, the basis of our cream is perfect with curry!

If I do not feel vibrant and confident as usual is not because the recipe that, while low-calorie, not too sad. In fact I'm not great, but tomorrow's account to be back in shape!

Ingredients for two:

twenty shrimp

250 g of ricotta cheese

Curry variation in hot

Extra virgin olive oil

Garlic Rosemary

Preparation

Clean the prawns very briefly and jump the queues with an invisible thread of olive oil, garlic and rosemary.

Mix ricotta with two tablespoons of curry in the variant that I chose hot, spicy, to give a little 'spirit of the whole.

arranged to your liking in the pot or play my presentation, not at all original.

To serve the shrimp should be lukewarm.

I have all accompanied with a pan of mixed vegetables.

This dish is suitable for consumption "socially": each takes his shrimp, and dips it in the common bowl of cream. In this case I would not serve the vegetables.

Enjoy dietary

Francesca

Blacklight Dance Clothes

hot curry cream of pumpkin and shrimp

I am in shock.

The reason is that I weighed. Yes, I have surpassed the limits of decency and are on a diet. At least for tonight ... tomorrow is 'll see. I'm good just give me the gratification that I consider necessary food, not to negarmele!

This, coupled with the fact that I'm home alone for a few days means one thing: shrimp. My husband hates them, they barely tolerate the sight ... the grounds of this blasphemy to the fact that, as a child, his uncle forced him to eat dozens of shrimp imperial and then, after indigestion slap, refuses to assume other, prepared in any way.

In his defense I must say that something similar happened with the iced coffee, and for nearly two years without drinking a drop, than to escape the smell. But now everything is back to normal, while in his case, almost seventeen years have not had the least benefit ...

The way I prefer them to me is when the shrimp are cooked on the grill. Do not overcooked, just congealed. All the fish in general I like the simple and less seasoned as possible, preferably raw or lightly cooked. Except, of course, for octopus and the like.

The dish that I propose today is perfect for a hot dinner and comforting, yet chic and lightweight. Essentially blending together pumpkin and shrimp and that's it.

Ingredients two

400g cooked pumpkin

200 g already cleaned shrimp

vegetable broth instead, if you're not on a diet, milk or cream. That fresh, not the one in Tetrapak long-life sold out of the refrigerator. Above all, for no reason at all, not the plant. I left it, on the spot, a course in pastry base because the teacher claimed that the vegetable cream was more good than regular, extracted from cow's milk. If you are a vegetarian, if you have cholesterol problems and can not use the cream but want the same, ok, take advantage of all the substitutes you want in the privacy of your home , but do not try to drag the rest of the population in this vortex of shame and bad taste. The cream plant, compared to the real one, is unclean and inedible. Try to convince the ignorant to study for a pastry that not only the two products are equivalent, but, rather, the vegetable cream is better in terms of taste, is a sign of imbalance and the index prepared on the matter. And that's all I have to say on the subject.

Rosemary: some needles

Preparation.

Get 400 g of cooked pumpkin according to the method of choice: the traditional oven or microwave.

Puree the pumpkin with rosemary, the raw prawn tails and elongated with vegetable stock, milk or cream depending on the amount of calories you ingest. Save the transaction two shrimp tails for each diner.

Pour the liquid into a saucepan and bring to a boil, so the shrimp bake.

Serve with the shrimp you have stored and, if you will, a few croutons.

Enjoy

dietary

Francesca

Aisha Mohammed Breast Feeding

CARR NUDE



naked, bound, ready for the oven
now this dish is a must
the kitchen of Maison modano
gnaaam

Next Mls Open Tryouts

the eel

During the Christmas holidays, the typical dish of southern Italy is the "eel".
Capito (Latin caput, head) is the name that in some regions of Italy, especially in Naples, is given to the female 's Anguilla anguilla .
While males reach sizes of 40-60 cm, females usually arrive even one meter.
larger specimens, up to one meter long and a half, are highly prized in the kitchen, and are usually offered for sale live, in tanks filled with freshwater. The eel is typically
for Christmas consumption.
is prepared stewed, or fried.
Leftovers are usually recycled the next day, after being marinated in vinegar flavored with oregano, bay leaf, garlic and pepper.
This is a very fat food (about 24 grams of fat per 100 g of fresh product).
Outside of the Christmas tradition, it is preferred that the preparation to the fire, allowing the drippings of excess fat, provides a higher digestibility.
In my house, because of it, you eat only grilled!

CAPITONE GRILLED



Serves 4 1 kg of eel
bay leaves salt

lemon
Clean up the eel
removing the entrails, and cutting his head.
Wash, dry and cut into pieces of about 6 / 7 cm.
The animal's skin clammy, and to hold it during the operation of the cut, it will be well wrapped in a sheet of paper towel.
My grandmother, I remember holding him in place with a sheet of paper, but I think that this is not very hygienic! ha ha!
Among other things, I still recall when, but cut into pieces, the eel kept moving!
It is impressive to everything, so for the faint of heart, I highly recommend to cut the fish from your trusted seller!
To cook the roast eel, just put the pieces hot on the grill, making sure to cover each piece with a bay leaf, on either side.
This will enrich the taste of fish, and avoid that the skin burns on contact heat.
The best way to cook eel is on the hot embers.
But even cooked on the gas, with a good grill, placed over a cast iron pot, you can get quite good results.

The eel is well cooked when the skin comes off easily from the body, and the bone can be removed gently.
Place the pieces in a serving dish, and seasoned simply with salt and lemon. There

those who prefer to season the roast eel before. In this case goes
previously marinated :

CAPITONE ROAST

for 4

about 1 kg of eel
100 ml of vinegar

10 bay leaves 1 / 2 cup extra virgin olive oil '
oil juice of 1 lemon salt and pepper to taste

1 to 2 lemons for garnish

Place the eel in a bowl and seasoned with olive oil, vinegar, lemon juice, salt and pepper and let marinate for at least two hours and turning occasional pieces in the sauce. Drain the pieces of eel and put it on a skewer, alternating with bay leaves.
Let them roast over coals, brushing occasionally with the marinade.
Serve the skewers of eel, and accompany with lemon wedges.

But the eel can be served among the starters!
In this case, you cook roast and then proceed to the marinade :

CAPITONE MARINATED

for 4

1 kg eel

2 glasses of white wine vinegar 2 cups of bay leaves

oregano salt, p epe

Wash the eels, remove the innards, then cut into pieces.
Season with salt, match each piece with the bay leaf, and cook on the grill.
soon be scalded, remove from heat.
Pour into a pan of vinegar, white wine, oregano, pepper, and place the pan on the fire.
When the marinade bubbles, add the eel pieces and cook for 10 minutes , turning the pieces occasionally.
Then remove the fish from the heat and allow to Cool in a serving dish.

Finally, my mother, "recycle" the remains of eel (cooked simply grilled), and store in glass jars, and cover well with the pieces bay leaves, black peppercorns and vinegar, to fill the vessel.
It keeps well for a couple of weeks, and is an excellent appetizer.

Ver Fotos De Ana Montana Al Desnudo

2011 SCIVOLAMI Addosso



I want an easy year for a
2011 I slipped on
smoothly without any obstacles
a slip
come on a long 12 months that I deserve
2010 after a very hard past
between home renovation

new tasks at work and everything else .... +

I just want to slip