Toiletry Basket For Bathroom

! Appointments

All'Oasi di San Benedetto (Lamoli) si è ripetuta la magia del pane e delle verdure fermentate!

Sabato 26 giugno in occasione della festa annuale di aam Terra Nuova Annalisa ha tenuto il laboratorio sul pane ed io sulla fermentazione vegetables. His bread and crushed his usual were nothing short of fantastic! The

already fermented vegetables that I brought from home, during the tasting, preceded as always strictly dall'annusamento have caused surprise at the unexpected and unique flavor. During the tasting the most common question is how much vinegar is added! But there is no shadow of vinegar! It is only the patient work of the lactic acid bacteria that produce lactic acid! In another post I will tell you how ...

The best part was the practice then: each had an empty jar that he could choose to fill with the mixture of vegetables and herbs, most inspiring!

Cristina had procured a very wide variety of seasonal vegetables: celery, peas, hood, zucchini, small green peppers, carrots, garlic, turnips and onions ... everything from flavored with mint, sage, marjoram, thyme, rosemary ... I wonder how they will

productions! I am back home with my beautiful barattolone all the leftovers! I watch him with curiosity because it's a surprise every time! But with this heat, which finally arrived a few days will be ready to taste!

High Sperm Count But Bad Morphology

postcard from stage 6 to 13 September 2010 - Stage to Invillino

Fastest Negative Scanner

BEYOND THE CHAIR joins FITA

http://www.fitateatro.it/

FITA, Italian Federation of Amateur Theatre.
And this year our troupe is part of BEYOND THE CHAIR!
An important recognition for us players, that makes us feel real honor and actors, to all intents and purposes. New ideas and impulses, then, for all of us .. we love to talk and show us new eyes and minds and hearts of people who want to get involved with us!

Coral Gables Non Denominational Church

Pierina says about us, our show

http://pierinagallina.blogspot.com/2010/06/dal-nostro-giornalino-assoc-down-fvg-di.html

Behold, here is sincere words, lives and touching a spectator of our show! ! I do not hold back from the portal so far because I find that really special ..
Read and believe, come see us to fully understand what it refers to the Pierina dear!

..
you soon then!

Baystat240a 3aat82b1b2

we go!
We finally, the rain stopped, the salad is thriving in ' garden, we enjoyed the first zucchini, the leavening of bread runs very fast and also the time before departure.
We are almost ready for our trip "women." The gas ahead of Venice, and I have found my Mostrilli asylum claims in order to survive in the city, a wood-burning oven at the organic farm "Poppies and ducks" which will welcome and cook the bread kneaded with my sourdough , smiles, eyes, hands and arms of those who want to meet. The laboratory
on sourdough bread is scheduled for June 24 in the afternoon. To join contact Frank (cittagiardinomarghera at gmail.com).
After Venice we will continue to the AAM Day Meeting Newfoundland Oasis of San Benedetto in Lamoli Borgo Pace (PU) June 25 to 27 where we will also find Michael Trevino and many of the authors who have published with Edizioni Terra Nuova.
On Saturday morning I will lead a workshop on children's bread, but the program is great and there will be plenty of space to meet and chat.
An invitation to the tradition, of all the things you do for St. John (Hypericum collection, gathering nuts to make nut liqueur, fires to ward off evil spirits and so on), you can also leave the old sourdough, not without acknowledging the commitment and start a new mixture using the dew collected on the morning of 24 June.

Good job!

Can I Join The Army If I Have Eczema

a world in turmoil

I am finally here! All those who have had at least share that experience with fermentations ... This blog is open from Anna could not have a better name!

I am a biologist and as such are overwhelmed and fascinated by all forms of life on Earth ... well, better to say ... I'm passionate and fascinated by how life evolves and how it maintains. I'm fascinated by how all the time, to keep life can find a new compromise and a new balance. And

fermentation techniques that I find to be one of the striking examples of balance between man and nature.

Here's why ...

When we use the sourdough, when we put the sauerkraut to ferment, when we put the olives or pickles, we find a balance with nature, with our environment, outwitting!

This game of cunning was born many centuries ago when there were no refrigerators, from the need to store food, especially during the long winter.

We know that if we do not eat any food in time, sooner or later "must be 'off', ie the place that we will be eaten by bacteria and fungi in the air. Fermented foods, make the mold!

in plant conservation, but also of meat (salami, ham, fish, etc.). Cunning is to "blur" the environmental micro-organisms, create an environment in which microorganisms survive better (usually the lactobacilli, to understand those of yogurt) that enrich foods without damaging them. If these organisms are well, you play and take all the space will surely not be available for micro-organisms of mold and rot!

In this way we will have food tastier, more nutritious, low environmental impact (think it consumes kept in the freezer!), rich in lactic acid bacteria are essential for proper intestinal balance and immune systems.

The road to get food stored safely, not just the industrial use of preservatives and disinfectants, but also the oldest and richest of the wise use of nature!