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 The etiquette, then, is not, as many believe, the result outdated saws mental queer hysterical and idlers.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