Mi Paste Removes Decalcification Spots

something I like polenta sticks with meat for cooking Ely

Polenta: water up to the line that now was shaped pot on my (beautiful, copper, given to me when I married) a tablespoon of salt, cornmeal longed to be paid when the water begins to take a boil, stirring with a whisk because they do not form the "brothers" or lumps. For the amount of flour I look and feel consistency while stirring. It should not be too hard otherwise cooking dries and remains a brick .... and then we like soft polenta. But it is a matter of taste.
Sticks meat: I was a bit 'clippings and veal loin that I did not know how to reuse them, and so I speared on toothpicks with the sausage. I browned them in a pan with sage and rosemary, olive oil and a bit of butter. Then I soaked them with white wine and I let them simmer for about an hour, just long enough to cook the polenta. This recipe is for
Ely to thank the advice and contacts at the beginning of my adventure by pseudo-bloggers. I wonder whether, sooner or later be able to invite her to lunch?!?!