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I'll be gone "off topic"?? A pizza and a jewel ... very special!

Fabi ..... this post is for you, and your contest: I've thought long and hard, I thought ..... my engagement ring, a diamond that wearing the ring right I feel naked without it (several times a day with his thumb to control it, now is an automatic gesture !!!), I thought .... the "spotlight," another small rhinestones given to me by my parents and mounted necklace that I always carry around his neck, I do not ever take off, even when I shower! I thought the clock, always on the wrist at night, that was my dear grandfather clock or even a degree, because the original silver dial features three symbols of Turin, given to me by my dear friends ......

Well, I think you think back to photograph jewelry potentially ...... ....... I had jewelry in addition to their commercial value, are invaluable in terms of memories .....

But here, always remember it is: an object that binds you to remember but ........ I have a jewel more precious than any other .... a jewel that is not tied to a memory, but a wonderful reality ..........

short, you'll see that I'm talking about my baby !!!!!!!!!!!

him I always say, every night when I put it to sleep and wants me to lie down next to him to get warm feet ...... that HE is my most precious treasure! Needless

...... there is no gem that compares!! For this

as sometimes happens at school ......... maybe I'll be gone "off topic "...... but in this case I think it is worth ...... really worth!

About ..... the recipe paired with my jewel is a pizza ....... much appreciated by me from him!

One of those recipes that "make you feel great "...... especially when efforts are made to distribute the sauce with a special spoon .......

PIZZA JEWEL "

Ingredients

• 500 grams of flour" 0 "

• 10 grams of yeast

• 250 gr. of warm water

• 25 g extra virgin olive oil

• 10 grams of salt to taste Garnishing

•

Preparation (TM31)

Place in mixing bowl flour, salt dissolved in half water, and mix: 30 sec 5 vel. Dissolve the yeast in the remaining warm water, pour in the bowl, and mix: 30 sec 6 + 2 min vel Spiga. Take the dough, place in a lightly floured bowl, cover and let rise free from drafts for about 3 hours. At this point ...

If you want to get 2

dripping quite thin, do the following:

- divide the dough into two equal parts, and let it rise the two pallotte placed on a baking tray dusted with flour, for another 2 hours. When done, roll the dough to coat the dripping, pour tomato sauce seasoned with olive oil, Origan, salt, grated Parmesan and anchovy fillets like pieces, stuffed with mozzarella and / or shredded cheese

If

the portion you want to get pizza (pizza type) beautiful slim, follow these steps:

- divide the dough into pallotte weight of 180 grams, place on floured baking tray and let rise for another 2 hours. When finished, roll out the dough getting pizza 30 cm in diameter. about, just put them in round pans with flour and sprinkle a little salt, mix with tomato sauce seasoned with olive oil, Origan, salt, parmesan cheese and pieces of pleasure anchovy fillets, stuffed with mozzarella and / or shredded cheese.

Preheat oven ...

- if you want a slow cooking (best for cooking dripping), set at 190 ° ventilation, fire and cook to temperature reached at least 20 minutes

- if you want to cook faster (more adatta alle monoporzioni sottili e più simile alla pizzeria) impostare a 250° ventilato, infornare a temperatura raggiunta e lasciar cuocere circa 7/8 minuti

Controllare in ogni caso la cottura in base al proprio forno. A cottura ultimata…servire e…buon appetito!!

NB per ottenere una pizza gioiello extra, preparare l’impasto il giorno prima usando solo 5 gr di lievito, metterlo a riposare in frigo in una ciotola coperta e il giorno seguente procedere come da ricetta con le due lievitazioni e successiva cottura.

Con questa ricetta partecipo al contest più prezioso web

of Fabiana de La soup Buttons!

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chive sauce: a recipe for .... a new collection! The King of Summer

What would you have done when they have a lot of shaved chives from the garden because they are too thick?? Would you throw?? Nooooooo I think not!

Just like I did! I am an engineer and with the help of Joan I produced a pretty good sauce! Excellent for use on pasta, served with crostini, or to flavor omelets ....( Faith about it soon ;-) take note!)

In make this sauce, however, I reflected on another aspect: during an exchange of views in this post on trifles I realized how much I personally like the sauce! I like to think of them as an accompaniment to the dishes, to appetizers, or to bind the more elaborate dishes, or pasta, or paid on a piece of cake ..... in other words: I love the sauces!

...... So I said to myself: why not launch a collection on their own sauces?? No contest (so I'm exempt from the extreme difficulty of having to choose among recipes all too good) but a number of sauces, sweet or savory, ready to be selected and implemented according to the occasion! Comosa will be a nice to have them all together in a kind of small book!

What do you think we were??

• Collection is aimed at all the bloggers and not that from October 18, 2010 (the beginning because it is retroactive for a number of problems have delayed the publication of the post until now!) ; at midnight on January 8 February 2011 may participate with one or more recipes (I posted more the better!) of sauces, both sweet and savory . In the broadest sense .... sauce will be accepted recipes of sauces, creams, mousses and soft spreads, all intended version is sweet salt ! space is open to the imagination!

• bloggers will publish recipes with photos on their blog, along with banner and link to this post. They will then insert the link between the comments on this post. Also apply the recipes already published, with the only requirement stowed during the harvest period.

• Chi non ha un blog potrà secgliere di inviarmi la ricetta con foto all'indirizzo mail chegustosa@libero.it , oppure postarla sulla piattaforma del Forum Quisquilie , nella apposita sezione a questo indirizzo , dopo essersi registrati, indicando come titolo del post il titolo della ricetta. Per qualsiasi difficoltà a postare e a hostare le foto, chiedere aiuto alla sottoscritta o allo staff del forum.

• Al termine della raccolta tutte le ricette verranno raccolte in un file pdf che verrà poi messo a disposizione del popolo della rete.

• Sarei felicissima se mi deste una mano a diffondere l’iniziativa publishing the banner on your page that you find below! I wait with many, many recipes ...... I highly recommend!

Well ...... ...... launched the collection can now go to the first recipe!

chive sauce

Ingredients

• a small bunch of fresh chives (25 gr)

• 50 g grated parmesan

• 100 grams of oil (70 grams of oil, 30 grams of Ages)

• salt

Preparation

In bimby put in a blender or chopped chives and grated parmesan cheese, then mix. Add the oil, salt, and then to emulsify the sauce is smooth and velvety.

It 'great for pasta, flavor an omelet, or to accompany the croutons.

Good Collection!

HERE IS THE LIST OF RECIPES

01 Mayonnaise Lucia holiday of a lifetime In
02 Honey Parsley of Sugar and Purple Violets
03 Cream of Cauliflower Scarlett of The Delights Casa Mia 04
Broccoli Pesto Sicilian Scarlett of the delights of Casa Mia
05 Sundried Tomato Salsa Lady Boheme Hiper
06 Cream of Avocado and Roquefort Chiara La craving ( video)
07 Tuna Curry Chiara La craving
08 Peppers and Feta Chiara La Salsa craving
09 Light balsamic of Martha in the kitchen of a witch 10
Mayonnaise water of Martha in the kitchen of a witch
Sauce for 11 to accompany roast cranberries AngoloCottura
12 Sauce and Walnuts Gorgognzola Luciana of sweet and savory
13 Cream and Cinnamon Miyagawa of Speedy70 A Whole Kitchen
14 Ricotta Cream Lady Boheme Hiper
15 Toffee Cream of The Amber Gattoghiotto
16 red pepper sauce Vale of Eat and Drink
17 Curry Sauce of worth eat and drink
18 oil flavored with lemon Anastasia of Any Secret
19 Cream of Zucchini Mint Tiziana Cooking and Tasting Chocolate Sauce
20 Cleopatra Quisquilia
21 Pesto Zucchini and ricotta of Lucia on holiday Life
22 Arugula Pesto Lucia holiday of a lifetime In
23 Cream Cheese and Radicchio Lucia holiday of a lifetime In
24 Dip zucchini of Lucia on holiday Life
25 Pesto Genovese of Lylius of Bea's recipes!
26 Sauce of Jerusalem artichokes Pagnottella The World of Gaia Gaius
27 green tomato sauce Oxana Bread & Honey Sauce with Mushrooms
28 of Amber Gattoghiotto
29 The Cream of smoked herring by Gianni of Cocogianni or cuocogianni?
30 rocket pesto Sogno93 of the Dream ......... or are awake?? Rocket Sauce 31
Lady Boheme Hiper
32 cream to hot peppers Manuela and Silvia of piecemeal
33 cream with saffron, pine nuts and zucchini of Stefi's sweet but not too
34 Pesto Artichoke Lucy's kitchen so you
35 Salsa Dutch Lucy Ti So I cook
36 Sundried Tomato and Mint Pate Babette Picci e Capricci Ricci
37 sauce of red beet Ornella The Garden of Flavours and Colours
38 saffron sauce Marzia Giovanna and teddy bears White Dark Milk Chocolate 39
Salsa Verde Grandma Sara Lilia of Pixel3v
40 yogurt sauce Sunflowers of Today's bread and salami, tomorrow ....

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from its Zurich hub and from the airports of Basel and Geneva, Swiss International Air Lines serves 73 destinations in 39 countries worldwide. The SWISS fleet has 87 aircraft. The national airline Swiss embodies traditional Swiss values \u200b\u200bsuch as "personal service", "quality in every detail" and "typical Swiss hospitality" - those who fly with SWISS should feel right at home.

SWISS is constantly and on several levels for a careful use of resources and be an integral part of its corporate culture, a responsible attitude towards the environment. Part of the Lufthansa Group and a member of Star Alliance, SWISS is a quality airline, whose mission is to link Switzerland with Europe and the world.

SWISS Flight from Milan to Berlin from EUR 148.
Book now the cheapest Swiss Air from London to Berlin from EUR 148.

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: ECCE VINCITORES! Until

Finally, after long discussion, after heated debate, the judges of the contest of the summer have reached a verdict!

It was not easy, so really ...... that to myself I said to myself: just contest, just more harvested!

It 'really hard to choose when we are faced with recipes that for one reason or another .... all you like is not easy to be judged, but it is not easy to judge ......

Anyway, 'nuff said .....

As written in Regulation 3 recipes were selected, giving priority to the criterion of the degree of processing of the same, and last night my puppy was chosen at random with his holy hands matching the three recipes AVN ... ..

So then, the recipes are winning .......

- the number 07, Tomate a la Mousse de Thon , the blog of Fimere Aux Delices de Gourmets

- the number 08, Baked Tomatoes Stuffed with Rice and Shrimp , Lady of the blog Boheme Hiper

- the number 37, Roulade of Cod with Tomato Sauce , Cleopatra Forum Quisquilia

As you can see from the picture:

- 07 of recipe Fimere wins Paper Christmas Tempodicottura , Recipes Game for

- 08 recipe Lady Boheme, winning the manufacture of natural products Lucia

- 37 Cleopatra's recipe wins the prize offered by surprise .... by me!

Thank you, thank you all for participating with great enthusiasm to my initiative, supported by Natalia and my Forum!

Weather permitting, you will realize as soon as the pdf of all the recipes received, and make it available to all / the people who want to download it!

received some wonderful recipes, all deserve an award .....

Even if only symbolic, I'll be pleased if you could take this little thought, created to thank you for your participation!

The winners are Please let me have their email addresses (using the contact I added on the homepage of the blog) for sending the prize!

Thanks again to all of you, MARA

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Swissair Flights Berlin New Year Holiday Hotel Garmisch

Garmisch-Partenkirchen is a holiday resort in Bavaria, southern Germany. It is the administrative center of the district of Garmisch-Partenkirchen, in the region of Oberbayern and the district is on the border with Austria.
Garmisch Partenkirchen were separate cities for many centuries, and still keep their separate identity rather.
Garmisch and Partenkirchen were separate until their respective mayors were forced by Adolf Hitler to combine the two cities in 1935 in anticipation of the Olympic Games of 1936. Today, the city is united by chance (but wrongly) called Garmisch,
The town of Garmisch-Partenkirchen - 708 meters above sea level and 26,500 inhabitants - is situated in the south of Bavaria near the border with Austria. Founded in 1935 by the union of the two towns of Garmisch and Partenkirchen hosted the Winter Olympics (1936) and the Alpine World Ski Championships (1978 and 2011), making it the most ski resort famous in Germany and among the finest in Europe.
A visit to this beautiful alpine town is not exclusive to skiers and snow in the spring and summer, a visit is helpful in the air is always clean and the scenery, really lovely!
The town, which has always distinguished itself for its worldliness, also contains some fine monuments: the church "old" St. Martin in the Gothic style with stained glass windows and ancient frescoes depicting the Passion of Christ (XV century), the eponymous church "new" built between 1730 and 1734 by architect Joseph Schmuzer and, just outside the sanctuary of St. Anton in the Baroque style (1704-1739). From
along the main streets center characterized by a rich variety of homes painted with themes of religious and agricultural purposes, on the balconies decorated with flowers (especially geraniums): Of particular note is the Hauptstraße, the Bahnhofstrasse and the Ludwigstraße.
You love skiing, snowboarding, carving, freestyle skiing. Then, Garmisch-Partenkirchen is the place for you, for Germany's top winter sports resort has much to offer. Here you will find the conditions that make your heart beat faster: more than 60 km of ski slopes, perfect snow from November to May, groomed pistes ranging from easy to challenging, modern lifts, beautiful views and mountain huts welcoming. There was a good reason to explain why Garmisch-Partenkirchen was selected as the venue for the World Cup Alpine Skiing 2011. This is an important event that we are all waiting with excitement and from which all skiers can already benefit from. Not only were modernized lifts, the famous Kandahar piste has been rebuilt. There are five runs with artificial snow, so that you can go skiing all the way up to 700m.
If you prefer snowboarding, carving or freestyle skiing, you can enjoy the classic area of \u200b\u200bthe ski. And of course: the ski area on Mount Zugspitze. the most high-altitude slopes of Germany offers 21 km of slopes different from easy to difficult. Are you ready?
You had a wonderful day and enjoyed nature, fresh air and exercise. Now you're looking for the perfect way to end the perfect day. With a cold beer, a glass of wine or a cocktail. Alone, with a special someone or with friends. In a cozy pub, a bar, a nightclub or at the table. Welcome to the nightlife of Garmisch-Partenkirchen! Garmisch-Partenkirchen has much to offer during the night: If you prefer a cozy pub, cocktail bar, disco or club - there is no shortage of places to go. And you're sure to be a winner - with a little 'luck, at least. The casino offers Spielbank great fun with roulette, blackjack, poker and a variety of slot machines. Drop and groped luck!

Marcin Jankowski Paryż

siamo ancora in stagione....Antipasto Piemontese e Premi!

Once bottled preparation for today's post (the next one in which I hope will communicate the winners of the contest !!!), because as the title says ....... We are still in season!

Yes, because these preparations, which some may define gardener but for us it is the "starter" is a successful mixture of vegetables that is well prepared at this time, because the tomatoes and the beans are still, for the period is the highlight of peppers, cauliflower is already!

So if you want to have a reserve for winter of this delicacy, that maybe you can try adding a can of tuna and hard boiled egg uu ...... well, get in!

I assure you that is great, perhaps only to address an emergency in case of unexpected guests! Your pantry will be pleased!

Piedmontese antipasti

• Ingredients 400 gr. tomato

• 150 gr. each of these vegetables: onions, cauliflower, peppers (red and yellow), green beans, carrots, celery

• half spoon of apple vinegar

• a measuring cup olive oil

• 2 tablespoons sugar

• 2 teaspoons salt

Preparation

Place the tomatoes cut in quarters into the jug (they should be in season) and give two shots of turbo, add the salt: 7 min. 100 ° vel.1. Insert the butterfly, cut the vegetables into cubes (the onions leave them whole) and put them in the blender with the oil. Cook 15 min. 100 ° speed. 1. The vegetables must remain crisp enough. Add vinegar and sugar 5 minutes. 100 ° vel.1. Pot boiling the jars and store in a cool, dry place.

For a traditional construction, you can see what has been done by Giovanna trifles, on the basis of just such a recipe!

If you like the labels, you can download the template pdf by clicking on the orange button below

take advantage of this post to thank you Lucy's blog and especially the kitchen so Pompadour welcome tribute to that I received as a result of participation in the contest

"Cooking with Flowers"!

Thank you so much!

I also thank Luca & Sabrina's Blog SaporiDiVini Award for the most welcome!

I turn to all the s you who pass here to see me! Take them out if you like! Kisses Mara

PS Aleeeee ...... say that I've done with downloading the pdf?? Hopefully! Thank you!

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Tax building renovations

The 2010 financial year extension of a personal income tax of 36% discount on the cost of building renovation. The extension until 2012 of the bonus is extended on behalf of purchasers and holders of units that are part of buildings on which construction or renovation of real estate companies or housing associations have done when renovating old buildings.
The tax benefit, which was extended by the provision contained in paragraphs 10 and 11, Article 2 of Law 191/09, is paid for up to 48 thousand euro per building unit. The personal income tax deduction of 36% is subject to the condition that the cost of labor is highlighted on the invoice. It is noted
the expenditure incurred in 2012, is entitled to the benefits provided that the works are carried out by 31 December 2012 and that the sale and assignment of the property done by June 30, 2013

Finally, Article. 1, paragraph 17, letter a of Law No 24 December 2007 244 (2008 Finance Act) has further extended from 1 January 2008-31 December 2010, the deduction of 36% for actions for recovery of residential building stock, the maximum spending limit of € 48,000 per housing unit. Provision is also made for the same period of time, facilitated the extension of the application of VAT to 10% for ordinary and extraordinary maintenance on housing (art. 1, paragraph 18 of Law 244/2007). At the same time, is reintroduced to the deduction of 36% for the purchase of housing site in buildings all restored by construction companies, to be calculated on 25% of the purchase price, up to a maximum of 48,000 euro, provided that interventions are performed by 1 January 2008-31 December 2010 and that the deed is signed by June 30, 2011 (Article 1, paragraph 17, letter b of Law 244/2007). Also, for 2008 is confirmed the obligation to indicate in the invoice cost of labor, under penalty of disqualification from the deduction, which is recognized both for rehabilitation of housing for the purchase of homes refurbished (Article 1, paragraph 19 of Law 244/2007). Otherwise, the law eliminates 244/2007, the invoices issued from 1 January 2008, this requirement applies only until December 31, 2007, as a condition for applying the VAT at 10% of all maintenance of the ordinary and extraordinary homes.