Cancer Quotes For Shirts

Ham, robiola cucumber and pickled quail eggs

Quanto mi siete mancatiiiiii!!!
In primo luogo le scuse a tutti: vecchi e nuovi amici blogger, visitatori saltuari e assidui che ancora avete tanta pazienza con me. It 'a while that I visit the various blogs, forgiveness, success is only that the period of impasse, which I hope short-short, has become a long-long. When one has to concentrate to remember the password of the blog will mean something ... it's like not knowing what the bunch of keys to home, terrible ...
The novelty is that Cookie has made technology and now also has the adsl! But that effort, ufff, mica is like in the advertisements would have you believe that plug into the socket and zac you surf, seee .... ah ah ah!
Ok, serious and pass back to the point. You've seen the European Championship? Passionate but I can not tell me the important parts of the national watch. Question: What have you fed the family and friends while watching the game? Um, look the answers. I confess that I have neglected the blog as I have neglected my group, too, guinea pigs, the family-sacrificial, everyone! Alright, we shooting in a hurry also because the Olympics are at the gate!
Scenario: fuego summer (and who had expected more!), TV on, which unfortunately most of the windows so you do not open wide, noisy and heterogeneous group that is hungry around the house. I do not know if you want to turn the oven (straight hair!), Ok something hot or scaldabile there will still be to dampen the appetites but here is an appetizer that is fresh. An appetizer for not serve the recipe! On the bottom of the ham cut into chunks, then robiola (cheese is written in the book) and over the cucumber pieces. The glass allows you to eat without missing a single second Olympics.

The recipe is taken from the book glasses of delicious José Maréchal , and since there are beautiful, soon others glasses!

Messenger Retirement Winks

I seemed to understand that although the summer is not exactly at the gates, many bloggers have already given to summer dishes, salads in the foreground. Guys, we want all'insalata put something next to it?

I'm ultimately preferring quick recipes, and this is no exception. Single scrape, peel the eggs .... but I'm sure you're cooks MOOLTO patients.

Ingredients 20 quail eggs

60 ml oil 250 ml white wine vinegar 3 garlic cloves

5 sprigs of thyme

10/15 pink pepper

Place Eggs in a pan, fill it with cold water, add a tablespoon of salt and set on fire. Bring to a boil and cook for 3 minutes. Drain the eggs and cool them. Put oil, vinegar, garlic and thyme in a saucepan, Boil for 4 minuti.Nel Meanwhile peel the eggs, place them in a large pot, pour over the vinegar-oil-mix flavors and add the pink berries. Close the jar and once everything is very cold in the fridge and put it to rest for at least 24 hours, taking care to shake the jar occasionally.

Instead of quail eggs you can use chicken eggs.

The recipe is taken from the book and then cook gift. The original suggests using 200 ml of oil and 700 ml of vinegar (a disproportionate amount of 20 eggs), also provides the peppers instead of red pepper.

Shower Curtain Purple

Scampi with citrus salt

Ingredients
The zest of 4 lemons, 4 oranges and mandarins 4

2 kg of salt 2 egg whites (I am not at all) 12 large shrimp


Mix the salt with zest and egg whites. Arrange the shrimp on a baking tray lined with baking paper, cover with salt and citrus cook in oven at 200 degrees for 15 minutes.
Remove the salt and serve.

From number 19 of the weekly Grazia

Does My Employer Need To Know I Had Scabies

Calamari pistachio croissants

Ingredients 900 gr squid
60 grams of shelled pistachios
3 cm fresh ginger
1 cucchiaino di curry
1 pizzico di peperoncino in scaglie
4 cucchiai di olio
sale

Pulite i calamari e separate i tentacoli dalle sacche. Tritate i tentacoli e mescolateli con i pistacchi tritati, lo zenzero grattugiato, il curry, il peperoncino, l'olio e il sale. Lasciar insaporire 15 minuti poi riempite le sacche dei calamari a metà, chiudetele con uno stecchino e cuocetele su una piastra calda per una decina di minuti girandoli spesso.

Questa ricetta è stata presa dal libro Tanto pesce niente spine di Paola Loaldi.