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Charles Darwin and psychokinesis ....

Trailer ... I see through my hands

TEST 1: I see your left hand through the target set

It's nothing dangerous nor of impressive .

Excerpt copy written by Leonardo da Vinci. ".. Pareidolia on visual phenomena in the clouds in the stains on the walls ... .. I read it 25 years ago ...

Fotoracconto "Per Elisa"..musica Ludwig Van Beethoven... .

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rice, spinach, lemon and raisins


Tomorrow will be an important day, we'll see if September will have some surprises for us in Serbia, if the wheel of fortune will turn in verse giusto.Puo 'Maybe tomorrow we celebrate or no.Che you drunk or not.
I leave it all a bit 'open, non- before anything, a bit 'for a little superstition' habit.
I can only that, cross your fingers, toes.


70 g basmati rice
70 g of black rice 1 white onion

250 g of fresh leaves of spinach

lemon zest 1 tablespoon raisins soaked
2 tablespoons sliced \u200b\u200balmonds

Bring to boil a pot of water. Bake for about 20 minutes the rice. Drain and set aside. In a skillet heat 2 tablespoons of oil, I fry the leek, finely chopped.
I cook rice for a few minutes. Smooth with a sip of white wine. Add, gradually, the spinach leaves chopped julienne. I cook for five minutes to massimo.Spengo fire. Add chopped raisins and lemon rind finely grated. Finally, the almonds.

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Greek salad


I wonder why half the people I know, this summer has spent holidays in Greece! Maybe because the prices were favorable, perhaps because the sea is fantastic or maybe because the food is exceptional?
I do not know, because in Greece there are still never been (to avoid Athens, because I know 'to be the most polluted city in Europe). I am content
of pita pretty good, che qualche posticino , a Milano, sa far bene.
Vi lascio l'appunto di una ricetta semplice e veloce, l'insalata greca che, al contrario dell'insalata detta russa, con la Grecia c'entra eccome.



Dosi per 4 persone

250 g di feta greca
2 cetrioli
4 cipolloti freschi
200 g di olive greche (in alternativa quelle taggiasche sono buone)
1 peperone verde
4 pomodori ( s.marzano)
olio e.v.o
sale
origano

La feta andrebbe tagliata in cubetti ma, visto che vi si sbriciolerà tra coltello e tagliere, fate che sbriciorarla da principio con le mani. Pulite e tagliate in cubetti : i cetrioli, il peperone and tomatoes. Chop onions and add the olives. Add salt, "oiled" and sprinkle with oregano. Mix together and refrigerate before serving.

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Bonnet (bunet)

Ta taaaann.Eccomi here, fresh as a mountain brook, and as light as a sparrow! I can say this year that I really riposata.E 'unbelievable, this 'summer I severed his head from all Affan winter, I really estranged from the everyday! That's nice ... and I even managed quite well.
Sometimes I even struggle to remember ... how to make a fried egg.
Of course I have not published the post, I closed gas burners of my office and I go on holiday loro.E of restaurants, delicatessens ... mothers and sisters who cook for you with lots of love, town festivals and more.



Every year, on his return from the sea more and more I am convinced that the sea life that fits me to pennello.Chissà in a not too distant future decide to pack up and scappare.C 'is someone who is agree with me?
For now I can not help but cheer cooking something with chocolate, you know ... tickle the good humor while waiting for better times!

doses for about 6 cocottine:

220 g of milk, 80 g of fresh cream

100 g of dried macaroons
50 g di cacao zuccherati setacciato
10 g di rum (facoltativo)
2 uova intere
1 tuorlo

Versate il latte e la panna in una scodella, mescolate. Aggiungete il cacao setacciato, gli araretti sriciolati grossolanamente, le uova e il rum.














Con una frusta da cucina, amalgate gli ingredienti senza montare il composto. Lasciate riposare per 20 minuti a temperatura ambiente.Riempite le monoporzioni fino a un dito sotto il bordo.
Riscaltate il forno e portatelo alla temperatura di 170 gradi.
Posate su una placca le cocottine, mettetela in forno e riempitene il fondo con un dito scarso di acqua fredda.
Cuocete per circa 45 minuti.
Lasciate raffreddare e mettete in frigo.

The Original Cubefield

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