O heavens! Monday again and I have always realized that there was a weekend in the meantime!
that will, as usual, I plan too many things all at once, it will be well that survived the cataclysm snow, Sunday was disorientated by a "dark" unexpected, but today I feel really a rag.
For the series: it is blind luck but bad luck sees us very well ... guess what '? Saturday afternoon I decided to make a detour from my trusted friend herbalist: urgent hand cream, my cream portentous sixth that put me in so many cracks and redness. And as usual for something that would take only ten minutes you use more or less an hour, lost in a chat the other, a bubble bath and body cream.
currently paying, the cunning ( herbalist) who knows his chicken (signed) I purchase a fair amount of samples, knowing that a few days time I will be back from her to take at least a couple of bubble bath.
And among the many we slipped a couple of face creams (which I had already got to try) and a new eye that he would not claim only to provide miraculous results (ehhhh it right!) but also to be 100% NATURAL! And thank goodness! Because if so, then I must have a strong propensity for the chemical-synthetic!
course Saturday night and tried it once ... I had not ever done!
Yesterday morning I woke up with two eyes style billiard balls red tomato and utter lack eyelids little mi tocca chiamare un fabbro, tanto sembrano incollate con il mastice!
Se non fosse stato per il pronto soccorso collirio della suocera (santa subito!) credo che avrei passato l’intera giornata ad occhi serrati, visto che non mi riusciva di tenerli aperti per più di due minuti, tamponandoli in continuazione dal muco nemmeno fosse stato un raffreddore da guinnes dei primati!
E ovviamente, dandomi fastidio la luce, m’è toccato portare per tutto il giorno gli occhiali da sole anche in casa…’na goduria!
Oggi per fortuna va meglio, ma sembro reduce da un incontro di pugilato!
I really need to give a boost of sparkle to this earlier this week with a nice spicy frizzico as only he can do.
Like him who? But he ... zzzZZZzzzenzero ^ __ ^ And who else?
Since I always have a hard time finding my beloved ginger candy outside the Christmas period I decided to finally let me alone.
The recipe, needless to say, I found it here ... amazing for people like me who loves the "picanto", that strong that the dragon gives him a mustache Grisù: D!
Yeah, these small bon bon amber are deceivers, lit the fire slowly, without us noticing. And it is a "fire" that feeds on itself because instinctively you are not inclined to shut it down with a nice big glass of water, but rather to reach out to another piece, another and another ...
candied ginger (recipe Sandra - A touch of ginger )
INGREDIENTS
Put the slices in the same pan with any remaining water, add sugar and remaining water, stir well to dissolve sugar, and always cook over low heat, stirring from time to time, until the slices of ginger are almost transparent (it will take about 45-50 minutes). Drain well and spread the slices to cool.
Transfer the slices on a sheet of greaseproof paper, sprinkle well with sugar, trying to make it stick, and let them dry at least one night.
Store in glass jars with screw cap or in tins.
lasts a long time ... if it lasts!
NOTE: q HIS version of candied ginger would call "strong " suitable for those who love the taste very spicy (like myself)!
At first glance it is almost surprised because what that is felt is the sweet taste of sugar, which gradually begins to dominate the taste of strong and persistent Spice, which lights the fire!
If you prefer a taste " soft" and less "aggressive " the Board is to put the slices of ginger still raw to soak in cold water , for an hour, drain them, place them in a saucepan covered with cold water and bring to a boil making them cook for 5 minutes, drain and repeat for another 2-3 times.
- 2 pieces of fresh ginger peeled
- 2 parts granulated sugar
- 1 part water (half and half in the first firing in the second)
- 300g of fresh ginger (already cleaned)
- 300g caster sugar
- 150ml of water (75ml + 75ml)
Put the slices in the same pan with any remaining water, add sugar and remaining water, stir well to dissolve sugar, and always cook over low heat, stirring from time to time, until the slices of ginger are almost transparent (it will take about 45-50 minutes). Drain well and spread the slices to cool.
Transfer the slices on a sheet of greaseproof paper, sprinkle well with sugar, trying to make it stick, and let them dry at least one night.
Store in glass jars with screw cap or in tins.
lasts a long time ... if it lasts!
At first glance it is almost surprised because what that is felt is the sweet taste of sugar, which gradually begins to dominate the taste of strong and persistent Spice, which lights the fire!
If you prefer a taste " soft" and less "aggressive " the Board is to put the slices of ginger still raw to soak in cold water , for an hour, drain them, place them in a saucepan covered with cold water and bring to a boil making them cook for 5 minutes, drain and repeat for another 2-3 times.
E Now girl hear hear ... is a bit 'and I'm thinking that the time has come to realize ... the first contest Notes Chocolate .
And guess' what will be the theme?
Exactly ... GINGER galore! Appetizers , first dishes , second , sweet all with this spice as undisputed (fresh or powder) that I love so much and that in some ways I am looks like a little ':)
There will be two winners , one for the category a sweet and salty for the category, and for all a pfd freely downloadable that will begin in late recipes with participants.
In this adventure, follow me as jurors exceptional
- the lovely blog of Eleonora Butter & Honey and
- the bubbly Saretta the blog up an appetite reading
that thank you very much for their willingness and their enthusiasm.
The prize? Well, I do not know yet ... we'll see along the way and still be a surprise. A bit of suspense does not hurt no ?!?!?
Then you're ready to start hamsters?
Here are the simple rules to participate
1. Can participate, even those who do not have a blog
2. ONLY apply recipes published from February 2011
3. You can submit only one recipe , with photos
4. Participants will have to insert the banner of the collection
in the sidebar of the blog with a link to this post and publish it with the photo of the dish even post the recipe
5. Participants should leave a link to the recipe as a comment to this post
6. Who does not have a blog you can send the recipe, accompanied of photos to my e-mail pulcinoGZ@gmail.com and I will put on the list of participants
The collection starts today 07 March 2011 and will expire at midnight on
And now we go! I recommend ... SPREAD THE WORD;)
good week
People savory recipes
stew of swordfish with ginger by From sweet to savory
Lasagna with zucchini and ginger by Di Pasta Knead
Pollo caramellato al lime by Chez Denci
Ricette fuori concorso
Zenzero candito by Note di Cioccolato
And guess' what will be the theme?
Exactly ... GINGER galore! Appetizers , first dishes , second , sweet all with this spice as undisputed (fresh or powder) that I love so much and that in some ways I am looks like a little ':)
There will be two winners , one for the category a sweet and salty for the category, and for all a pfd freely downloadable that will begin in late recipes with participants.
In this adventure, follow me as jurors exceptional
- the lovely blog of Eleonora Butter & Honey and
- the bubbly Saretta the blog up an appetite reading
that thank you very much for their willingness and their enthusiasm.
The prize? Well, I do not know yet ... we'll see along the way and still be a surprise. A bit of suspense does not hurt no ?!?!?
Then you're ready to start hamsters?
Here are the simple rules to participate
1. Can participate, even those who do not have a blog
2. ONLY apply recipes published from February 2011
3. You can submit only one recipe , with photos
4. Participants will have to insert the banner of the collection
" zzzzzzz ... ginger (i) AMO? "
in the sidebar of the blog with a link to this post and publish it with the photo of the dish even post the recipe
5. Participants should leave a link to the recipe as a comment to this post
6. Who does not have a blog you can send the recipe, accompanied of photos to my e-mail pulcinoGZ@gmail.com and I will put on the list of participants
The collection starts today 07 March 2011 and will expire at midnight on
May 7, 2011
And now we go! I recommend ... SPREAD THE WORD;)
good week
People savory recipes
stew of swordfish with ginger by From sweet to savory
Lasagna with zucchini and ginger by Di Pasta Knead
Pollo caramellato al lime by Chez Denci
Ricette fuori concorso
Zenzero candito by Note di Cioccolato
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