Milena Velba Coffee Milk

Why a pair of converse is never enough!

Converse mon amour ......

Let's face on .... be feminine and beautiful high heels .. necklines skirts ... .. tights ... lipsticks .. gloss .. But what's more comfortable than a pair of beautiful and colorful converse?

And for a few of converse we are also willing to endure the winter cold (at least me) but I ask them no winter eh?

maybe with a bit of fur hot inside? Well actually there with the fur, but why did not I come?

Happy Retirement Cakes

Tags: 10 Reasons to be a woman and more brown and green

1-Head and 'a well-separated from the pubic body and you have no spare parts of the brain

2-You can afford to cry when you like. 3 - You can make up .... hide dark circles with makeup and spend hours in perfumery

4-If you are low there is no problem on his heels and you will not find a man shorter than you
5 -. Always find someone who pays the dinner order, and consequently what the hell you please, although eventually not eat
6-find a thousand ways to say the phrase "you make me sick."
7-There 's always a new outfit to wear somewhere.
8-Can you afford to change their mind whenever you want''woman''as six
9 - do not run the risk of misfires and does not risk having a child 70 years
10 - do not you do strenuous activities!

Working In Canada As A Plastic Surgeon

also happens to you that every moment of life vost is accompanied by a frame of particular colors??

Well I've often these moments of coloree selezionato.ovvero there is a time for the orange ... another for the pink .. another for the black ... gray and so on! Well I can elect Green and brown absolute masters of the top five winter

This is my first outfit and I do not know if there will be others so I hope you enjoy it and if not it is, please tell me at once! ... Ersi back to you!

knit dress Silvian Heach jacket Boots Pull and Bear Pull and Bear den 70 Calzedonia

eyes ... ud base primer potion and teal palette of mac pencil naked kiko forest green glitter eye liner too faced mascara benefit here all the products that I used

Cake For Church Anniversary

World Day of homemade bread

Yes, I am a bit 'posh but not intrigue me the contests among bloggers, or the type ribbon campaigns or the like, nor the various initiatives that build virtual social networks, I prefer to organize trips to go and look people in the eye, and talk to them and maybe loosen a bit 'of sourdough.

to this but I can not resist


And then I started thinking about what bread there to do and I realized that the book there 'a mistake! The bread recipe with flour chestnuts, among the ingredients was not included wheat flour, bread is absolutely essential to the whole.

And so it seemed a sign remedy mistakes and celebrate on this day the value of home-made bread with sourdough. But just not enough pictures and recipe! In honor of those who continue to enjoy this wonderful audience some of the words of one who has tried, is trying, have fun and a lot has been good enough to tell.

But let's start from the bread, Morocco Lunigiana made with sourdough

- 450 grams of chariot (practically the dough after a refresh or two depending on the season and the amount of sourdough start)
- 600 gr chestnut flour
- 300 grams of wheat flour
- 1 / 2 cups milk
- 2 tablespoons extra virgin olive
- a boiled potato peeled and mashed with a fork
- 2 teaspoons of salt.

is the chariot that wallows in the warm milk, oil, garnished with potato

Then I added the first of chestnut flour, until they are no longer able to stir with a spoon, after which I mixed with wheat flour on a work surface (in the meantime I also added salt) and, unlike the usual, I went quite a long time until I heard that the wheat flour (white flour already Chestnut breaks up enough dough, I was missing the bran) began to hold everything together.

I let it sit an hour

Then I crushed, folded, turned upward and also crossed!

Here is the result after baking. Perhaps if I had mixed magnificence still would not. However, with butter and honey (chestnut, of course) is a real pleasure.

And here are the wonderful satisfaction that my work who deals sourdough has succeeded in giving me lately, I sincerely thank Lorenzo Laura and John.

Laura, after weeks of frustrating attempts and failed attempts to understand the reasons for the disappointing results:

Hello Anna, I inform you on the bread and I think will be the last episode.
are in the post test (which unfortunately I did not spend, sob) and then again
bread is good and cooked and the children have clean clothes in the closets
.
I think you ignore the dough, hoping that his face alone
duty of making a mistake of presumption. The sourdough had
need me more and refreshments, has now come back alive and beautiful
leavens the bread well. And 'I was so taken by the studio that I had forgotten
what it's like a dough that rises well.
A hug and hello hello. Laura Lorenzo


after a day of rain, game and bread

Hello Anna and Stephen,
wanted to thank you for last Saturday! Despite the bad weather we managed to combine
something good in every way.
I hope you understand something more, especially entrusting
observation.
It 'nice that you bring this thing around: a little lesson,
a bit of fun, a bit of fun being together and celebrating the end
with the final product!
So bring your "ferment" in and around contaminated ...
I grow too long for "Ferment" and sooner or later find the right recipe
to contaminate anyone else around me :-)))
I did "meet" my sourdough with that on Saturday and seems
that go great with: If you have roses bloom !

Franco, after the sourdough finally came into his hands became "big" Hello Anna

I treasure all of your advice. Meanwhile, between Saturday and Sunday and calmly all the time, while experimenting ligation (awesome effects!) In parallel I tried to make bread, mix well, not cold water, flour, fresh, cooled pasta in the days previous San Gennaro ... and ... he did 'or miracle! The ball even after three hours it went to the surface of the oven and came out a nice bread. I was really happy. I do not know how to explain it, but the satisfaction to see this thing rise, get up in the morning and find the fabric to see "how it goes," to see the bread which grows in the oven, still warm cut it well .. it's priceless. I often think of a sentence you write in your book, when you say you make the bread helps to understand something of himself. I've sent a lot, and I am really pleased to share this.

Good luck to everybody!

Warrior Fitness Boot Camp, Ny

Yet the 'Almanac of AAM Terra Nuova he said: "Today unn'è giornaa ppane pei", but I was in withdrawal symptoms, I had already once had to buy, I could not wait.
To make matters worse I was not limited to any bread, I started to do some of the recipes that I put the book and that I was not by much, just to see if I still like that or need to change. The fact that a few weeks ago my reserves flour have been exhausted and had to resort to horrible meal packed who knows when, waiting for arrivals from the Abruzzi the wonder of the flour made from wheat Solina perhaps pushed me to seek the in flavor ingredients added.
I asked Margaret, "Irish bread, milk and corn flour or bread with olives and capers?" Of course, chose the second, I wanted to think first, I made them both.
The season does not help to make 500 grams of sourdough It took one day. First

mixture of race between the return from the pool, preparing the dinner and the dinner itself.

300 g chariot, 300 grams of warm milk, 250 grams of corn flour foil and 300 grams of wheat flour, I put a piece of butter because I got the insane idea to cook it in the form of white bread .

Everything (minus the wheat flour) is left at least ten minutes there in ponza so the cornmeal begins to absorb the liquid.

The photos are all rather yellowish because I hate flash and having worked in the evening there was no other way.

Then I added the flour, salt and have mixed long as circumstances would permit me, "Mom, I'm hungry."

Meanwhile I prepared the dough for the bread with olives: 200 g chariot, 150 g warm water, 4 tablespoons of olive oil, salt and flour it takes. I forgot to take the photograph to the dough, pazienzina.

During dinner, I pitted and chopped olives (the ones that are able to remove from the mouth of Margaret) and capers.

After dinner, the mixture Corn was so, that one forgot me again, but was looking to move and run with Alice in Wonderland!

not rise as much, right? But the almanac said ... However

crush

makeshift

and extension work as you work gnocchi

then put in the form of white bread and out, good night!

Now I give you the photographer, I had to fall asleep on the floor (which actually missing much). Lie down, stuffed and retraction.

I leave there and go look at Alice, I'll be back but little has changed. I decide to wait another hour, I sleep in the meantime. I wake up call from the bell in the kitchen, turn on the oven and bake as you will, were as follows:

hour of cooking, and finally to bed. This morning I'm so

The rift over the corn does not bother me, low attendance of gluten and use of the shape they do. What the oil looks perfect, and instead:

But both are delicious. The olive bread I used to spread oil over the last last year, which in a little while 'is beginning to gather for the new oil. That was amazing corn garnished with blackberry jam. Yum!