Sunday, September 30, 2007

Ontario,ca Brazilian Wax

Chocolatiers

For several months I do not write about "Elvish Runes," too much has happened in some other sad and joyous, but not the time to indulge in melancholy, now is a moment of joy that I wish to share with you dear friends who follow me ...
In my life many things have happened, but the most important was the meeting with people who have enriched me with their kindness, trust and loads of sympathy.
I always remember the words spoken to "Terra Futura" last year by Father Alex Zanotelli, a Comboni missionary, and we enrich only making contact with the face of and in the exchange of personal experiences: "We are all face a unique and unrepeatable the other is the wealth and rich for you, that different from you, do not you come about by chance, every encounter in life is a mystery, you are together and touching each other ... "
extend an affectionate greeting to all new colleagues, and Florence, at the Complex Laurentian Medici in the Basilica and Library, which boasts of having the world's most beautiful staircase, designed by Michelangelo. The cloister is magical, the azaleas bloom in May are a riot color in the center bordered by boxwood hedges, there is an orange with the fruit all year round, a place of peace close to the buzz of the market. For me, the Basilica of San Lorenzo is a bit ' the second house, for over ten years I attend, I am fond of Bishop Livi and the wisdom of his 93 years, and when I returned from the trip in Nepal with Caritas I put the scarf around his neck yellow Buddhist, which gives a sign of respect, and I renamed the "Dalai Lama of San Lorenzo" ... How can we forget the legendary Cesar, a perpetual never stops and works hard from morning to evening and Don Fabrizio, who humbly gave up the title of Bishop Porcinai to be closer to us and then Fernando and catechists Alviero, dealing with tireless dedication of the Basilica, with Franco, who runs the bookshop sympathy. From May
living much more in the second house, welcoming tourists who come to visit the famous church, mausoleum of power and wealth of the Medici family, which is supported by colleagues and friends a pleasure working volunteers of Ars et Fides, with our well-trained art historians, can help it understand the beauty of a Renaissance masterpiece. I can not mention them one by one the "boys" and "girls" in San Lorenzo, the list is too long, but each has a unique face, with each one there is an exchange of experience that enriches me. On Thursday afternoon instead
return home, in the sense that I do not work in San Lorenzo, but in the fine library of the cooperative works of art, the building is old with high coffered ceilings, is in via the firm, and was the seat of the "Florentine studio, which is the first university founded in the capital of Tuscany. From the windows you can glimpse the Piazza dei Maccheroni where there are offices of the administration and direction of works of art ... ... a warm greeting and best wishes to all staff in the library ...
encounter many "friends", above the two friendly young doctors with me that this place alive, and then to them, the "books" I've always loved, because reading is one of the great passions of my life. With the books I have a loving relationship, I give a lot, whether novels, essays or art volumes illustrated that abound in the library of works of art ...
The author is hidden within the pages, reading a book is like a relationship with the person who wrote several books and gave me a lot ... One among many: "The Prophet" by Kahlil Gibran, Lebanese poet's masterpiece, which explores the fundamental themes of love, our lives will begin in the first few pages are dedicated.
love and share life with someone today is increasingly difficult, especially for the hectic pace of our affluent Western society. Spending time with those who really loves you, to engage in constructive dialogue, to discover each other with affection and dedication, it is increasingly tight, because the work often burn much energy, you return tired, need to prepare meals replace home ... Finding the right space to talk with each other and it becomes uncommon is almost a miracle to be able to cut a bit of time to cultivate their interests, because in a report that it is also, indeed fundamental.
I was talking recently with Valeria, a young doctor who is specializing in pediatric surgery, cousin Kathy, my dearest childhood friend, with whom I shared the house for more than a year. Last week, Valerie went on, to follow the love, just like Gibran writes, "when love calls you follow him, though his ways are hard and steep."
I have repeatedly recommended a few thoughts of Gibran: "Love one another but make not a bond of love ... give yourself heart, but not to hold the other, because only the hand of life can reggetevi contain your hearts together, but without being too close, because the columns of the temple are located at some distance, and the oak tree and the cypress grow not in each other's shadow. " I hope
Valeria remember these words, but then I have another advice for me when he arrived in his hands last week, putting in order the package that we exchange a Sunday afternoon in meetings with Sister Julia, in the "Library Fioretta Mazzei" the English Cemetery. I do not know who gave it to me, but it is mostly young people who attend medical specialization.
The song is from the book "When the wheels are jammed" by Valeria Agnese Baggio and I hope he will read to her classmates, is a reflection of life:
opens the door to the lane with his retinue and a Primary of young assistants enters. The Primary stops at each bed with a presence and finally rushed out followed by his little procession. I think, "came out" and I still puzzled over these words. I repeat them to myself. I have never "came out" by the expectation of those who expect something from me? Every moment is a moment lost denied. How many lost moments of my life? E 'can never get them back? ... .. What is impossible with men is possible with God in Him I trust.
hug affectionately, dear Valeria, wishing you a peaceful way, even within, in the path of life ...

Sunday, April 1, 2007

Marg Helgenberger Have Plastic Surgery

to live and love and a Proustian Agliana bonet

Sabino A friend of Slow Food invited me yesterday afternoon at the inauguration of the new laboratory Agliana Mannori Luca, the 'mythical inventor of the Seven Veils chocolate cake, pastries produced in Mannori in Prato. Now comes "Espace Mannori "which means not only chocolate, but also highlight other products including sauces and delicious savory jams.
for the occasion was presented with a new selection of chocolates that there has been illustrated in details by Monica Meschini, head of external relations. You were leaving Platano y Caramelo, fondant pudding with banana and vanilla bourbon, to go to Stout, beer, milk and dark chocolate that has captured for its peculiarity, the beer you can barely hear, but left a great aftertaste. Then Pull up, with coffee, marsala and white that we have seen the stage of icing, followed by a winning Mojito, which will rage among fans eponymous cocktail. Brunelleschi an inviting dark when you mix the tea christnas, lemon, orange and honey, to conclude Highlander, whiskey and dark chocolate in perfect combination.
do not like to drink whiskey, I do not like, but I'd eat a box of these chocolates! Then all other samples chocolaty .... and finally the Real Fruit jam: especially with the exotic mango, coconut, pineapple and delicious with the pear Williams and Earl Grey tea. I must say that I exaggerated, to taste all the flavors without overwhelming, bread and water at will and I got nothing of inviting the savory buffet.
At the end I gave myself to the tasting of wines, especially the Moscato di Trani, which I shared with the friendly and Mannori Andrea Slip, which I knew the taste of chocolate at the end of the Slow Food market show "Cioccolosità" in Monsummano Terme. Even more good and definitely connoisseurs Moscato di Noto, the table of refreshments. In the other room I've tasted the liquor of "perfect love" and one that ensures longevity, with cinnamon and spices, offered by the company Nunquam, reminded me of the grandmother's cordial. The trip to
Agliana is not over, the friend that Leticia had not been drinking too much, she started driving, me and Sabino would withdraw the license for excess alcohol, and we landed in the magical kingdom of cheese & Co. selected by Salvatore Zummo. In the dairy there Zummo Agliana from getting lost among the many food products, including organic cheeses excellent, even the French ... to choose from is great, I finally found one in Tuscany Toma Piedmontese respectable.
tastings of cheese had mitigated the alcohol, it was late and then I brought the cheerful group of connoisseurs to visit Roberto Catinari: the guru of chocolate, the undisputed pioneer of the Tuscan Chocolate Valley. I confess that I fell in love with him years ago, the chocolate tasting held at the National Library of Florence by Monica Meschini. On chocolate bars, the delicious chocolate creams, marzipan ... forms of wood are Elf, the forest is my kingdom, Well I could not betray him. Unable to resist temptation but as the cake of the Seven Veils Mannori, mea culpa, I'll finish in the group of gourmands of Dante's Inferno! Meet
Catinari is always fun, knows how to do the jokes, loves with a passion for his work, his white beard gives him wisdom, reminds me of the writer TizianoTerzani, who unfortunately passed away. Read a book by Terzani munching a flux of Sao Tome Catinari reconciles us with life ... I have already enrolled in his course to be held in May, places are limited, you will find a description on www.chocotravels.com .
And finally fulfills a request of some of my readers, here's the recipe dear friends Bonet of the Elf, a delicious pudding from Piedmont that reminds me of my childhood. If Proust had the Madeleines, much praised in its pages, the bonet is unforgettable for me when I was a child. Curiously, the name comes from the French "bonnet" or cap, because the shape resembles the dome of a hat ... I've improved the recipe for mom, putting more cocoa, the use CONACADO, Dominican, Fair Trade, distributed by Altromercato.
Ingredients for 6 persons: 1 liter of milk for cream 150g sugar, 80g of sugar for the caramel, 6 eggs, 120g of cocoa powder, 150g amaretti, 3 tablespoons of rum, lemon juice and zest, butter. Prepare
amaretti crumble into dust. Boil the milk in a saucepan with a little 'zest of lemon. Take 80g of sugar candy with two tablespoons of water and few drops of lemon juice. Spread the caramel on the bottom and sides of a mold, preferably round, to remember his cap, turning it, then let cool. Beat the egg yolks with 150g of sugar, using a whisk, until they become light and fluffy. Stir in the sifted cocoa, reduced amaretti powder, rum and hot milk. United egg whites, whipped stiff, it is essential, and mix everything thoroughly.
Pour the mixture into the mold and place it in a pot with boiling water, watch the water should not exceed half of the mold. Bake in water bath in oven at 180 degrees for 55 minutes (one hour), after holding the mold with aluminum foil previously buttered.
Once cooked remove from oven and let cool. The mold is then kept in the refrigerator for at least 3 hours. Turn out onto a plate and serve with a dusting of decorating any cocoa powder and cinnamon sticks or, if desired, with chopped almonds. I am sure
delighting friends with this bonet of Elf ... what awaits you after Easter with the continuation of Taste food and wine.
wishes and do not eat too many chocolate eggs, about those beautiful decorated and Mannori Catinari, would make everyone happy, young and old.

Sunday, March 25, 2007

How Many Car Amplifiers Channel Needed

Taste: the apotheosis of taste that chocolate

From March 17 to 19 was held in Florence, the second edition of Taste: a journey through the diversity of taste. This event is a journey of discovery of food, tradition and innovation, which brings in the wide spaces of the Stazione Leopolda, the most qualified Italian manufacturers. The creator of the project, "Gastronaut" Davide Paolini, has managed this year to attract the attention of practitioners and lovers of good food in a charming way of food and wine tastings. I spent three afternoons to try and enjoy culinary delights, wines and oils in a way that satisfies the palate and nose, starting to arrive from Piemonte to Sicily.
Native Vercelli I have been brought to the meeting with the refined rice copyright "Watercolour" carnaroli aged one year to enhance taste and texture, presented in a tin can. I discovered this rice several years ago to an edition of "Gardens in Fair" in St. Casciano, and was a pleasure to meet again Rondolino Piero, his is a special rice for risotto with three Michelin stars, it uses the Enoteca Pinchiorri in Florence, but Florence's friends are from the "barons" in Market St. Lorenzo
... Very interesting selection of rice by Rice & Co, under the name "The Heron": love for rice grown for five generations. In addition to rice Venus a product that now has a market of enthusiasts for the many nutritional and antioxidant properties, had a wild red rice quality. It should not scare the cooking time, after about 50 minutes you will have a tapered rice grains, crisp on the palate, I tried it with mackerel fillets, seasoned with extra virgin olive Aragon, but I think it will be even better pairing with salmon and shrimp sauteed with curry, as I cook the Venus. Agreements will report it to his friend Andrea, Michelin-starred chef of the restaurant "Onyx" in the Watchtower Villa, which I have already spoken. But we
oil princely Aragon, who say it is for connoisseurs, not for nothing has two olives in the Slow Food guide. Obtained from the variety "Cipressino" grown on the slopes of Etna with dedication by Roberto Paternò Castello, in what was the heart of the ancient feud of the principles of Biscari. True Sicilian proud cultural traditions of his homeland with his wife also spoke to the interesting conference on extra virgin olive oils led by Paolini, on the provocative theme "Olive oil: between scams and tarot where's the Italian?" . At the booth handing Aragon a cookbook and given the precious time still cold try the linguine with the "winter pesto, inspires me with the combination of capers, parsley and mint. Sure capers more good come from the islands of Sicily, no problem, to stand "The Niche" I found good capers and a delicious pesto ready for when you're in a hurry. We
in Sicily and I could not stand to make a leap of Bonajuto chocolate of Modica. I have already written to the encounter with Pier Paolo Bonajuto Monsummano, now I had the good fortune to know her father. Theirs is a generation of chocolate makers that has been passed down the art since 1880. What about chocolate, salt is from Oscar, but what I love in particular is the chocolate cardamom. Chocolate Passion for .... there was a Taste of magnificent, from the Piedmont Guido Gobino to that of Molina, the only representative of the Tuscan Chocolate Valley. A last stand I met Alessandro Paiano, friendly and enterprising, which made me discover the goodness of "crack the sage," a dark pool of up to 70% cocoa flavored with sage, very special. After the chocolate
cardomomo of Bonajuto I discovered a jam and orange cardomono, holding the slice of Campiglia d'Orcia in Siena, their products have an excellent relationship between quality and price. I can not wait to try a panna cotta with on this very special jam thinned with a bit 'of Marsala and finish with a grated chocolate with cardamom. I think Massimiliano Blasone, pastry chef of the legendary staff of the burden, I will steal the recipe, but no he's a super creative it will be more focused. Dear Max and Andrew, when you invited me to taste the new menu you should know that jam and chocolate cardomomo have a present for you. Andrea Aragon olive, wild red rice, capers from Pantelleria. To all the staff are fantastic cakes Chivasso: nocciolini Bonfanti's award-winning company.
Piedmont, my land, I can not report the Krumiri Rossi from Casale, the fabulous chocolate desserts Cherasco, manufactured by Barbero since 1883. Tuscan obvious that I have taken do not be jealous you had a good representation confectionery: the famous almond biscuits of Prato Mattei, the famous Pistocchi cake and less famous, but good axes chocolaty cake "Villa Martha" proposed by the inn dell'Ortolano of Florence.
leave you alone now, dear friends who read me, but do not worry, the greedy route is not finished, cured meats, pasta, wine and other culinary delights await you in the second episode to the discovery of Taste ...

Wednesday, March 7, 2007

Regal Bread Machine Model 6750



I can not hide that as a child I adored the chocolate in all forms: chocolates, tablet, Nutella spread on bread ... In Piedmont, where I was born, the processing of chocolate has an excellent tradition of the rest of the country and a delightful dessert gianduiotti typical: bonet, my mother prepared us Sunday and opened the race for the last spoon with my brothers to finish ... The passion growing has increased so much that I became more and more demanding, or the chocolate is amazing, with quality ingredients, or I do not care! Preference given to one containing 60 to 80 percent cocoa. As a true
Honorary fellow, even after moving to Tuscany, I'm going to hunt the best producers in festivals, fairs, exhibitions ... where you can taste different variations of the food of the gods. For two months, the events follow each other. In Florence there was the Artisan Chocolate Fair, theater Saschall January 19 to 28, among the exhibitors as true craftsmen of chocolate Simone De Castro, Donna Elvira Dolceria of Modica, the chocolate boutique in Florence. I can not report "Hemingway," a room in Florence, near Piazza del Carmine, where you can spend a pleasant afternoon or evening with friends while enjoying a hot chocolate, simply divine, obtained by dissolving a tablet in the percentage that each chooses to meet your taste. On 2 February I was at the trade show "Cioccolosità" in Monsummano Terme, a nice spa near Pistoia, known for being the birthplace of the famous poet Giusti, of which you can visit the house. A collection of high quality which were well represented at the chocolate artisans who made it famous the so-called world Tuscan Chocolate Valley: Slip, De Bondt, Catinari, Mannori, Corsini, La Molina. Also of interest are the stands of Sicily and Bonajuto Absence of the Consortium and Turin's chocolate. A unique opportunity to enjoy the excellence in chocolate.
I attended a tasting sponsored by Slow Food with the theme: the great chocolate, I had been caught. Rare experience to enjoy a selection of chocolate with cocoa percentage not below 80 percent. Three outstanding producers, who have guided us in the tasting: the Tuscany Catinari Agliana and Slip of Monsummano Terme, Sicily Bonajuto of Modica, a company founded in 1880 is the oldest factory Sicilian chocolate. In conjunction with Slow Food
proposed: Pantelleria raisin, brandy and Barolo Chinato. At the end of the meeting I spoke to Roberto and Pier Paolo Catinari Bonajuto talking chocolate and found that they deemed both in first place for the quality of cocoa beans, those from the island of Sao Tome. ...
What about dear friends who read me, the passion for chocolate is contagious. To the person who really loves the show CioccolaTÒ worth a trip, a great celebration of chocolate that is taking place in Turin until 11 March. The appointment is in the charming Piazza Vittorio Veneto, the largest in Europe, which these days is the sweetest in the world. The program includes music, entertainment, games for kids and many fine cultural events. Good chocolate at all!
forgot if you are lovers of sweets made of chocolate in Tuscany there is a mythical address: Prato you must try the cake seven veils of Luke Mannori, won the world championship of chocolate desserts and is simply sublime ....

Wednesday, January 3, 2007

Cheapest Versin Of Pretty Good Sol

Meditation passion of love

Happy New Year to all my dear friends who read me!!
We hope that this 2007 has just begun the bearer of great news and that at least one of the many dreams that everyone keeps in the drawer is realized.
If we look at the world, coming out of our narrow personal, more alive the hope is that some of the many conflicts that afflict the planet to be resolved and that peace reigns everywhere.
Maybe that's why we must begin by bringing peace to ourselves, because as claimed by the Monaco Thich Nhat Hanh, a Buddhist who put ethics and social commitment, if we are not able to love and take care of ourselves we can not be of great help to others, nor can we be bearers of a message of peace.
Since 1982 Thich Nhat Hanh founded the Plum Village in France, a community of monks and lay where he lives by teaching the art of reconciliation and understanding in everyday life.
One of meditations drawn from the songs and recitations of the Plum Village was published in a small pamphlet with the significant title: Steps to Peace, edited by friends of "A Time for Peace" during a visit to Florence in the spring of 2003 by Thich Nhat Hanh. I appreciated the text of the meditation of love and I began to practice focusing on myself, the next step was to replace "I" with "you", then "he" and finally "all". The suggestion of the book is to begin from a person we love, then a person who is dear to us, then someone to whom we are neutral and finally those who have brought suffering.
The most challenging step is the last, but the feeling is that a lightweight, try to believe .... here comes the text, try to do this meditation, the results are better than you can possibly imagine, still a wish for a happy 2007!!

Meditation
love that I can be at peace, happy and light in body and mind.
May I be safe and free from harm.
May I be free from anger, grief, fear and anxiety.
May I look at myself with eyes of understanding and love.
May I recognize and tap the seeds of peace and happiness in me.
that I may learn to identify and understand the root causes of anger, greed and delusion in me.
May I learn every day to nourish the seeds of joy in me.
That I may live healthy, stable and free.
May I be free from attachment and aversion, but not indifferent.