Green Tea Suppositories

Homemade with bacon, artichokes and black olives

are a burden to myself
are non-returnable container
have grown up without even realizing it and now I'm here

watch me grow I look at my cellulite
my new awareness

Have you heard this song?

Have you ever had the feeling to look? The terrible feeling to think / look at yourself from outside? I recently I do it often!

This song I was really reflect on my change and awareness achieved. Being aware is a great achievement for a woman and the only real goal that must be asked. It is difficult to understand! I think growing up is to have an awareness that something specific to have a certain character and certain characteristics, whatever they are. But it's hard.

It takes me a little more lightness. And 'This is my big problem!

Spring, Spring takes me, I just need the "change of season", to "return" and stop looking outside.

Boring! I give you the recipe here:

Ingredients 320 gr of Homemade

4 artichokes

about 50 g of bacon, diced 1 clove garlic

extra virgin olive oil

a handful of black olives

50 grams of grated parmesan salt

Procedure: Clean the artichokes and cut into strips. In a pan heat 4 tablespoons oil and fry some garlic and bacon. Add the artichokes and a little water to help cook. Cover and simmer for about 40 minutes, until the artichokes are tender. Add half-cooked black olives private core.

.

Heat the pasta and skip the whole adding the Parmesan.

E voilat:

And as for me one of the flavors of spring is unquestionably one of artichokes, I participate in the contest with this recipe of Laura

A Cockroach Went In My Rabbit Cage?

timbale of eggplant flesh with the "Franca"

Franca is my mother.
You should know that the cuisine of France and the cuisine partenpea made of meat sauce, parmesan balls rice, peppered recipes, and various "light".

addition, Frank has the gift of 'improvisation that I would call "art of getting by."

This recipe was created by the very 'art. One Sunday several years ago, my sister invited him to lunch a couple of friends just informing my mother that morning. For lunch were also provided for the peppers "stuffed" ... or "imbuttunati" but there were only three. E mo?! So he did, rather than opens stuff each pepper with meat, spread the peppers on one side and by opening them with a pan liner, filled with all the meat filling and covered it with more pepper. All Covered breadcrumbs. Everybody had a single slice to avoid demolition of peppers. Brilliant! Since that day in my house are no longer entered stuffed peppers!

And after this the recipe for success has had many developments including this seems like a stuffed parmesan. A real pleasure!
The filling is that of the meatloaf, I give you my recipe but you can change it in the way you like. Usually the sauce for my mother use the meat sauce (the one set up at 6 am and raised to 13, prepartum in industrial quantities), but I used a simple sauce.

Ingredients:
500 grams of minced beef

2 eggs 2 slices of stale bread soaked in water

50 g grated Parmesan cheese salt pepper

150 grams of cream
3 medium eggplants
seed oil

For the sauce 1 can of tomatoes

oil to taste 1 clove garlic, basil


Make a simple tomato sauce. Fry the garlic in some oil, add the tomatoes and cook over low heat. Add some basil at the end of cooking.
In a bowl mix the meat with eggs, Parmesan cheese, stale bread soaked and wrung out thoroughly, salt and pepper:

Cut the eggplants in slices and fry in hot oil seeds.
Assemble the pie:
Pour a ladle of sauce on the bottom of an ovenproof dish (my 10x20 rectangular):

Arrange the eggplant slices to cover all the sauce:

Add the slices of mozzarella cheese and mixture of minced

Cover with other eggplants, sprinkle everything with sauce and sprinkle parmesan:

Bake at 180 degrees for about 40 min.

E voilat:

Folliculitis Shampoo Soap

Apple tart with cream

There's nothing better than to mess Sunday afternoon. After lunch all burrow for a nap and I take absolute possession of the kitchen! You should never miss in sottofono television or radio, otherwise I feel lonely, or alternatively with the head I hold my cordless and chatted with a 'friend. How wonderful!

Well the magic fades when I have to clean plates and bowls ... but it is always worthwhile!

The fruit of my "sacrifices" was This apple pie ... which I highly recommend to all. It is not the usual banal apple pie! The recipe I took from a magazine of sweets, some time ago, but I did some small changes.

Ingredients:

pastry

300 grams of flour 200 g butter 100 g sugar

40 grams of starch
1 teaspoon of vanilla extract 4 egg



Filling 250 g cheese
500 g apples (golden I)

2 eggs 80 grams of sugar (100 gr I)
5 tablespoons heavy cream (I 8, depending on the type of cheese)

Coverage
100 ml cream (I 150 ml) 30 g starch

30 grams of sugar

1 egg 2 tablespoons sugar 1 teaspoon of vanilla extract

2 tablespoons raisins

Procedure:
Prepare the pastry, in the classic way, by providing the flour in the center with eggs, butter, sugar and salt (on flour away from the wet ingredients). Mix quickly with your fingertips until it forms a soft dough. Wrap the dough in plastic wrap and let rest in refrigerator at least 30 minutes. Then roll out the pastry and line a 26 cm tart mold previously imbyrrato and floured. I used my tart bottom Removable Guardini .

Prepare the filling by mixing the ricotta with the sugar, vanilla, cream and eggs.
me Peel and slice thin.
Pour the filling on the pastry and then cover with slices of apple:

Prepare even coverage, mix the egg with sugar, starch and flour, cream and finally add the ' previously soaked raisins in warm water and squeezed. Pour the mixture over the apples
level the surface:

Bake at 180 degrees for about 50 min.

... and this is the inside ...

With this recipe to the contest prtecipo Morena, thank you again for yesterday's prize:

I'm going to bed ... Good week to you all!