Milena Velba Body Casting

One book leads to another ....

In this "epistolary story of our days" everything starts with an e-mail sent to a wrong address and it so happens that this mistake behind us is the encounter between two people even though they are strangers, they do writing a vehicle for the sentiments. Li is discovered reading and rereading the same things, looking between the lines a little more, giving it different colors and tones. The curiosity of the expected response, the effect yielded by the question. The bickering and pleasant and ironic references to something implied, including, perhaps hoped, by both. The silences that create confusion. The feelings that touch through the virtual words, the screen, afraid to move away and then explode in touching distance. Some without faces, at least for a while ', voiceless, without contact with everyday reality, locked and hidden in the words chosen with care for those who want to come next. And what follows is that, as often happens in these virtual relationships there comes a time when the lack of being able to see and touch, to know and feel with all five senses, puts aside the real life and hope that what has written becomes tangible with the same intensity with which it is lived in words.
Who would want to go the right way from "I never said the North Wind" and then read "The Seventh Wave" (Daniel Glattauer), but I must admit that doing the opposite, as has happened to me, does not take away the taste of reading these two books. Pleasantly light and intriguing (for those with a dash of romance), awaken the curiosity of seeing how it ends. We also taunt on what we sometimes create in our virtual surf, people know only through the computer, keep your distance, increase or shorten them, sometimes going over.

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can remove a sweet taste in your mouth? In short, the desserts are a whim, something with which to cuddle but do not overdo it, a small consolation in sorrow. Chocolate For example ... Hmmmm chocolate! It will be because I live a few yards from a chocolate factory and our neighborhood is surrounded by the scent often (sometimes it is truly "smell"), maybe because that turns into a thousand different ways and is coupled with a multitude of flavors, but say you could you give it up? I'm not saying for a day or as long of a diet, would you be able to imagine life without chocolate?
sweets .... those creamy, iperpannosi and calories that make you gain weight just by looking at those rustic, a little 'dry but with particular tastes and decided. Those contrasting soft inside and crunchy outside, or vice versa. Those who have a summer break to cool off and those that winter you warm. Those who remind us of loved ones, the cakes her grandmother, aunt, mother's, or remind us of places we've been good, vacation, cities we visited. Those who do not phagocytes in the throes of a hypoglycaemic but for which you create a ritual, you stop, you get a little space to get caught by the scent, to savor the flavor and texture. Those where you have tested and you are able (but not) and those that now you can do with your eyes closed ... also prepare because it is a part of the pleasure.

Those who have disappointed those deflating the last minute and for a moment that made you feel a great pastry chef. Those where there take refuge when things went just as we wanted, and their sweetness (... just a little bit of sugar helps the medicine go down) change a little 'taste of our day.

for the dough: 150 gr sugar, 250 g gluten-free flour mix for pies , 100g of butter, 2 eggs, a pinch of salt , a teaspoon of yeast. Mix flour with sugar, salt, and baking powder. Add the butter and the eggs and mix. If the dough is too hard or crumbly add a little milk.
for the filling: 300g of milk mousse (or ricotta) 100g amaretti (I used those " Mediterranean delights), 2 tablespoons of sugar. Chop the macaroons, add mousse milk and sugar until creamy smooth. Forder
a cake pan with parchment paper and include a pasta making sure to cut it so that the edges remain quite high. Spread the cream macaroons and then cover with another disc of dough and close the edges. Bake for about 30 'to 180 °. Let cool and sprinkle with powdered sugar.

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amaretti cake soup of chickpeas and zucchini lasagna with cream of broccoli

"Before, step, look, look. Sometimes in a hurry just look quiet. At other times, curiously, I stop. Leggo and go beyond. I read almost listening. I read and envy you, kindly. I read and I smile, I am moved, I agree with or just lose myself in other people's thoughts. Entering imagine the faces, hands, voices, colors and scents. Let me bring to far away places because it combines something in common even without knowing. Other times, forcing what I am, I let myself go and I communicate what I close, I know (or do not know), what I feel and what I see, in the hope that what comes out is not misunderstood, distorted, misunderstood. ask, say, implies that, ignoring the will, laziness, incompetence. I take breaks, knowing that there may be, that does not shake the world, this world, if I stop. I do not run, I am not only out of duty, do not yield to the lure of numbers. I fight with my suspicious nature and open spaces because small dialogues and exchanges can take place. I put aside my insecurity found that trying to reduce gradually the right size that allows me to be freer.

I feel the lack of real contact. Look and not only imagine the people and things. I miss the meeting. I struggle to overcome my need to actually touch and feel, feeling on the skin, and is something that still leaves me in frustration. "

This recipe I took from the book of spices my husband gave me for Christmas. It 's a tasty soup, spiced and gives great satisfaction.
Ingredients: a box of peas, 3 zucchini, 1 / 2 onion, turmeric, cumin, coriander, water, salt.
Chop the onion and brown it with a little oil. Add the chickpeas (I used canned already cooked, but you can use those facts Ammolite dried and cooked for half an hour) and zucchini cut into small cubes without the part with the seeds (to be honest I have left). Add the spices and salt. Cover with water and cook for half an hour.

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Here is another experiment of dough in the oven. After the classic lasagna, vegetables and pesto here they are in a "broccoli." Of course, half the family has not appreciated and has turned their noses up in disgust. Some even dared: "nooooo schifoooo broccoli make me!" But I noticed I did not and I continued to tout the taste, softness, delicacy of this dish.
For the dough: 150 gr flour "bread Anna" for fresh pasta, a pinch of salt, one egg, a tablespoon of olive oil, water as needed, rolling pin and elbow grease to pull the dough!
For the white sauce: 700gr milk, 50 gr rice flour, a teaspoon of salt, a knob of butter and nutmeg. I used to prepare bimby .... 5 minutes, 8 and indeed was ready.
For the cream of broccoli: 300 grams broccoli (I used frozen ones to minimize the smell in the kitchen, otherwise they would have started to complain even before you see what I put into the pot), 3 tablespoons grated parmesan, a little milk, salt and pepper. Cook the broccoli with a little oil until they become soft, add the milk, Parmesan, salt and pepper. Mix well by pressing the broccoli until creamy.
In a buttered casserole dish alternating layers of pastry cream Broccoli and Bechamel. I also added a few slices of mozzarella. Bake at 180 degrees for about 30-40 minutes. Serve hot.