Kate In The Shower Playground

FRIED CHICKEN CUBAN

Sometimes just a small sign to call to mind a series of memories. Remember you do not follow a temporal logic, but they connect in a spontaneous association of ideas and perfectly polished.

After almost nine hours of flight I become a natural look at the screen that mimics the route of flight and technical data and follow more closely the time and the landing rate of descent. Looking at the sea below the porthole I am always delighted to see how nature can combine the various shades of green and blue in a LOVE_AMORE where nothing is out of tune.
Once on the ground just outside the airport of Holguin, the smells, the colors, the music (salsa and merengue), and the people that spoke English so and sequenced with a typical interlayer "aims" the beginning of every speech they make me feel like I'm back home. As usual, I wait for 'I novia "and said his friend Pablo " Ping Pong " with his red Lada, despite circles for over twenty years, seems straight out of a dealership. Pablo lives near "I novia" and his mother, Mamita for me, the first day we met and spoils me every morning brings me coffee with the beaten egg.
I like living in a house surrounded by the warmth of the people and not in the cool elegance of the Hotel.
I like getting up in the morning, after breakfast, walk in "barrio" (Department Pueblo Nuevo), go to the market to shop, stopping to make a word with Hugo, a man with skin darkened by the sun and rugata always meticulous care from the time a small vegetable garden with an unlit cigar that immancabilmete held in the mouth all day and, equally inevitably, gives me a flower "para novia you" .
However, the first night, for the first dinner, has become a ritual to go Paladar Pedro .
For the uninitiated in Cuba "Paladar" local sites are in private homes with a limited number of tables (4-5 maximum) where you can eat dishes "criolla" including my Preferred "chicken y mariquitas " (fried plantains).
Pedro is a very good person and personally kitchen with the help of one daughter while his wife and other daughter are at the tables. The only regret is that I have never wanted to say how Fried chicken is done, but for that, I went to the aid Mamita.

The following recipe is from Mamita suggeritami except that I used paprika instead of chili and I loved the yogurt, rice dish complete Paladar tomatoes and presented as in Pedro.

Fried chicken with marquitas

With this recipe I participate in the contest Butter and Honey - Single course

Add this recipe, which is clearly out of competition, even in my contest - ethnic cuisines in the Americas category



INGREDIENTS (serves 4) A chicken


roughly chopped 4 green plantains very

250 g of whole milk yogurt 250 g white flour 00

One tablespoon paprika

seed oil 200 g rice
1 / 2 liter of coconut milk 2 tomatoes
big
Sale


PREPARATION

After cutting the chicken into small pieces in a bowl pour the milk and yogurt, mix well and add the chicken. After 5 minutes take the chicken pieces and dip in flour mixed with paprika. Place the chicken on a plate and let stand fifteen minutes so that the flour is absorbed.
In a pan put plenty of oil seeds to take it to a temperature of 150 degrees and fry the chicken pieces. Normally, the chicken is cooked after 15-20 minutes depending on the size of the pieces. If the pan you use is not sufficient to hold all the chicken you can cook them in stages already putting the pieces fried in a dish in the oven at 80 ° with the door slightly open.
To cook the rice in a pan pour coconut milk (alternatively, take the coconut flour and pour in the water letting it rest at least overnight and then filtering it), bring to a boil then add the rice and cook then drain.
Peel the plantains and cut into thin slices and then fry them.
mariquitas chicken and salt.
Cut the tomatoes into round slices.
assemble the dish, put rice in a mold and place tomato and chicken mariquitas
All washed down by the excellent

Lohri Invitation Templates

An ebook teaching the use of virtual worlds

is about to release a ebook educational use of virtual worlds, in the series shared visions of BBN Publisher. Author Anna Rita
Vizzari, a professor of letters experienced new technologies that maintains a blog much later
Anna has already posted on this magazine on Mundus (Palumbo publisher) and held workshops at conferences virtual archeology. On
Blog Bibienne you can see a preview of this ebook in which she makes me an interview. : D and talking among other things, an educational project conducted in virtual worlds with me long ago.

First Response Clear Line Where Result Line

TO THE BOMB - Tapas for a 1 st prize

few days ago John's blog My kitchen sent me a prize. I could make a post thank you but I preferred to wait and combine it with a recipe. For someone like me who loves challenges as a tapas recipe better than to thank a friend who has a English wife? This tapas is very simple (like most), but its simplicity is truly extraordinary. If you like spicy I recommend you try it. I, when I go to eat paella in a English restaurant on Lake Garda never fails to eat.
The award gave me John, whose purpose is to increase the awareness of the blog is

rules for this award are:

• accept the award and write a post, click
• 3 to 5 blogs that appeal to them to know by informing them that they have received the award
• Link the post to the person who sent it to you

The hardest thing is the choice of the blog, so I thought I point and 5 blog communicate the award to bloggers, but bloggers who do not choose whose blog is still present in the two-blog roll of my blog (blog Italian blog and foreign) may very well pick up the banner of the prize. I'd be happy. The five chosen are
Blog: My Favorite Things

butter and honey

Zibaldone culinary

a space to fill

Zasusa

Tapas - The bomb

INGREDIENTS (for 4 people - two each) 4 potatoes


8 tablespoons of tomato sauce 2 teaspoons ground pepper

00
white flour 1 egg breadcrumbs


seed oil corn oil extra-virgin olive oil PREPARATION



clean and then boil the potatoes in salt water.
Meanwhile in a saucepan pour a drizzle of olive oil and tomato sauce then add chili, stir well and do shrink a little.
When the potatoes are cooked, peel and mash them to do as well.
Flour your hands and then take a quantity of potatoes to make a ball of about five cm in diameter. Making this ball then, with your thumb make an indentation into the center with a teaspoon and pour a little sauce. Close and restart the process.
Once prepared the balls pass them in flour then in beaten egg and finally in bread crumbs (a thicker breading repeat the egg and bread crumbs.
Fry the balls in hot oil seeds until they are golden brown .
Salt them and serve hot.
In this case, the accompanying sauce is the Mojo Picón (typical sauce of the Canary Islands) of which I had done a good basis but it is being depleted, and then try to rebuild soon.

SUGGESTED WINE

But that joke? Obviously SANGRIA

Stomach Viruses To Be Aware Of 2010

Sabrinaa Hello, you bon voyage

Even the avatars die and suffer and feel sadness and solidarity.
avatar Why are not our figures, are the other side of our humanness increased, something that has added further to our fragile sense of contemporaries.
Sabrinaa Nightfire, an American artist, left last Sunday, the biological world that is simultaneously both the virtual and strength after battling with breast cancer over the past five years, through his work as artistic creation in SL.
His death has brought sorrow and sadness in the international community of artists in SL who gathered for a silent commemoration in place where his works still live and speak to her.
E 'was a very touching, very real and heartfelt, an emotional moment in his sadness.
The story here also because test the strength of Second Life as a social network of people, the power flows in establishing emotional and sometimes even profound and enduring relationships between people geographically far apart, all these aspects that those interested in teaching can not be ignored especially if you believe that learning occurs within a social context as the mediation of meanings and if you think the emotional aspect plays an important role in learning.
More news Sabrinaa
His photos

Seat Chart Round Tables Template

MY CONTEST - ethnic cuisine

I was thinking about for quite some time.
I wanted to propose a contest but could not decide on the issue and when launching it.
To date it seemed natural to choose the day of my birthday.
For the theme, after seeking advice on the right and left, I had come to decide between two.
At this point I asked my food-blogger Eleonora favorite, which also was kind enough to accept being one of the judges, and the choice was:

ethnic cuisine

tend to have a very open mind and are always interested in learning about new cultures and traditions, especially with regard to the kitchen. That is when I can I like to eat at ethnic restaurants, usually in Milan in this way offers several solutions. Then when I get home very often try to repeat courses that I have aroused feelings. In saying

ethnic cuisine open huge scenarios for this I thought I'd break it up into four groups, namely:

EUROPE

AFRICA

ASIA and OCEANIA

AMERICAS

The rules are more or less the usual:

• is NOT required to become supporters of the blog
• E 'mandatory publication on the home page of your blog and post with the recipe, the banner the contest with link to this post.
• anyone can participate: anyone with a blog will make a comment to this post with a link to the recipe, does anyone have a recipe and photo blog will send me to pitt0359@libero.it
• Recipes must be accompanied by at least one photograph
• In post recipes must specify the country of origin and type (starter, main course, side dishes, sweet or dessert, main dish)
• apply only recipes published after the launch date of the contest (03/14/1959). Hm! I've said that the years go by and I become increasingly Rinca. Clearly, the starting date of the contest is 14-03 2011
• You can submit only one recipe in each category for blog
• The categories will be accepted to achieve a minimum of 10 participants
• The deadline is Tuesday, May 3, 2011 at 23.59

awards and the jury are:


PRIZE BEST RECIPE FOR EACH CATEGORY (*)

The jury will consist of:

• Scarlett, my daughter Eleanor
• , blog Butter and Honey
• Elena, blog Zibaldone culinary
• Chicca, One of the blog space fill
• Gianni, blog My kitchen

AWARD BEST PHOTOGRAPHY (*)

The jury will consist of:

• Riviera, the blog Grafic Scribbles
• Eleanor, blog Butter and Honey
• the undersigned

SPECIAL AWARD

I'll be sole judge and the premier post that I will feel better looking in general, not just as a recipe

(* ) Each juror will give each recipe a mark out of thirty which sum gives the result for the ranking, at the end of the top five recipes in each category will be voted out for the winning recipe.

At the end, with the help of my daughter, I will prepare a downloadable pdf.

What can I win? Currently it reveals. I can only say that clearly have a bearing on the cuisine and local produce where I live.
conclude
hope you will participate in many.

Recipes participants:

EUROPE

AFRICA

ASIA and OCEANIA

AMERICAS

1. Cuban-style fried chicken of Cocogianni (Out of Competition)

Biopsy, Temporal Artery

RISOTTO WITH STRAWBERRIES AND ZUCCHINI

The Tricolore world's longest

Antonella's blog The kitchen Antonella wanted instituting a contest to celebrate the 150th anniversary of the Unification of Italy.
Given that I feel extremely nationalistic, and when I hear our NATIONAL ANTHEM I get excited and I almost always get goose bumps, I could not fail to participate with a recipe.
Fortunately, our flag has three colors that nature, the best painter there, he played in various shades and was therefore quite easy to choose the ingredients which they could be:

WHITE - Rice

RED - Strawberries

GREEN - zucchini, chives and myrtle

risotto with strawberries and zucchini

risotto with strawberries and zucchini

With this recipe I participate in the contest Antonella's kitchen - Recipe for the unification of Italy

With this recipe I participate in the contest of an appetite cooking - Rice?

INGREDIENTS (serves 4)

320 g of rice carnaroli

200 g strawberries 200 g

medium zucchini 50 g cream cheese 2

shallots chives
sprig of myrtle

½ cup dry white wine

1.5 l vegetable stock

2 tablespoons extra virgin olive oil 1

knobs of butter Salt

PREPARATION

Clean and well cut the shallots.

Wash zucchini and cut in order to take the outside and remove the inner one that contains plenty of water. Cut the zucchini into matchstick.
Chop the chives and cut the strawberries into small cubes.

Put in a saucepan 2 tablespoons extra virgin olive oil, add shallots, a sprig of myrtle and fry gently over a moderate heat.
When browned, remove the shallots, the sprig of myrtle, add the rice and toast it well.

Pour the white wine and let evaporate, stirring constantly.

Add a few ladles of broth, the zucchini slices and chopped chives, stirring constantly and keeping it wet, bring the rice to cook (about 14-15 minutes).
half cooked, add the strawberries

A couple of minutes before the end of cooking rice add the soft cheese, and possibly salt.

Once cooked remove the risotto from the heat, add the two knobs of butter and whisk well to move quickly.

Pour the risotto in the center of a plate and garnish with a whole strawberry and a second to browse, complete with a sprig of myrtle and two stalks of grass chives.

SUGGESTED WINE

Verdicchio dei Castelli di Jesi - Pievalta Barone Pizzini

Contact Lens Cleaner Saline Solution For Nose

BUTTERFLIES IN THE FLESH

In previous post I asked those who followed me to participate in the game that I organized with Zasusa on his forum. To be honest, I expected a greater participation, however, considered that it was, so to speak, the first edition we should not complain. The satisfaction comes from the participants, almost unanimously, have been enthusiastic for the need to make recipes more or less unknown that perhaps would never have done. Out of the race and I also participate Zasusa and to the regulations, being first on the list waiting for the recipe from the newest member that is Paola. I confess that after seeing the first recipes that were sent to the competitors I was stunned, and almost all had dessert recipes. In fact since I started my blog in October, I got to shoot lots of blog and the first thing that catches the eye and that most bloggers are devout, yes, it's almost a form of religion, to desserts.
cakes, biscuits, pastries, muffins and company have invaded the blogger universe.
An appeal to husbands and companions, you are the sweetest to your women, maybe you will make less sweet. Joke, of course.
return to the game I was hoping that Paul would be lenient and do not send me a recipe sweet e. I was satisfied I was first sent this dish, I must confess, it's great. I had intended to give a personal touch to the dish but I thought it was right to do as the recipe for Paola and defer to a later time, possible variations.
I just quote the whole Norway lobster and the slice of bread for the presentation.
Before moving to the recipe itself three notes:

1. not particularly like the butterflies as a type of pasta, but for the type of sauce are perfect.
2. is provided in the original recipe a tablespoon of tomato paste, a boy, I had the opportunity to participate in Puglia in the collection of tomatoes and I saw the same destination sorting of boxes of tomatoes and tomato paste. I never used the tomato paste.
3. In the original recipe was crushed garlic, I preferred to put it all in his shirt and then remove it.

Butterfly

the flesh of shrimp

INGREDIENTS (4 servings) 500 g of butterflies


500 g of chopped frozen shrimp scampi whole

4 125 g of tomato pulp
125 g of cream
1 cup dry white wine 4 slices

rustic bread 1 clove garlic, extra virgin olive oil

Salt big

PREPARATION

Cut the shrimp along the whole without dividing them.
In a skillet put 3 tablespoons of EVO oil with a clove of garlic, then fry over medium heat.
salt water from the pasta, bring to boil and throw in the pasta.
Grill the prawns and whole slices of bread on both sides.
Remove the garlic and add the chopped shrimp, fry well then add the glass of white wine. Once evaporated
pour the wine and tomato cream.
Mix well and then whip around and put it in a pan.
If the sauce is too thick to stretch it a little water to cook pasta.
When pasta is almost cooked add the sauce a little water to cook pasta, drain the pasta and finish cooking in a pan amangamando well.
Serve with an escape and a slice of bread each.