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Challenging year

E '' was a challenging year from all points of view. The passage of my daughter to school a little overwhelmed 'us all that we have found to deal with new products for the subjects of study, difficult and fellow teachers who are unhappy and dissatisfied with the iron fist held equally by all even those who do mortify the commitment we put it all year. Unfortunately, in this meritocratic society will cancel school and you tend to follow a common line for all trying to give more opportunities, even when it appears very clear that stopping the person would be more educational and is not intended to include such a decision. It also comes to believe that the insegnanti e al dirigente scolastico faccia comodo così, dopo tre anni li promuovono e se ne sbarazzano. Così aumentiamo il contenuto della pattumiera sociale e creiamo sempre più rifiuti che non riusciamo più a riciclare. OGNI ragazzo/a ha il diritto di crescere intellettivamente anche nel suo piccolo e di relazionare con gli altri in modo corretto. La scuola non può tutto, anzi può proprio poco, i mezzi sono quasi inesistenti e il corpo docenti e i dirigenti sono sempre più orientati ad arrivare al 27 del mese per prendere lo stipendio piuttosto che altro. La scuola andrebbe completamente ricostruita dalle fondamenta come una vecchia casa da ristrutturare, perchè così è un fallimento totale. Le famiglie dovrebbero intervenire cercando to help their children. Lacking intelligence, clashes of cultures that do not mix with the living reality at all costs wanted to keep alive traditions and habits, that's great keep, as long as these do not go to "clash" with the habits and customs of the country that you live and that you have chosen, for whatever reason to live. It would be so nice to be able to combine, mix and learn about other worlds without contrast, open mind, see past their own way of being and living an exchange. E 'utopia, but if you reach a compromise will become increasingly difficult to live and create a livable society for our children. A person I admire very much and that is a very dear friend fed my desire to open mentale, che evidentemente era già presente in me, ma ha fatto sì che con il suo modo d'essere e la sua mente aperta, la sua cultura e il suo continuo esplorare nuove esperienze abbia sollecitato in me una voglia crescente di nuove visioni che so esistere e che si possono vivere. Di questo lo ringrazio tantissimo.

Dopo queste riflessioni dove tralascio altre problematiche legate alla salute auguro a tutti voi una buona estate e che sia un inizio costruttivo quello che andremo ad affrontare giorno per giorno, mattoncino su mattoncino, piano piano per costruire una casa, anche piccola, ma che contenga armonia, benessere e tanta intelligenza!!!

Vorrei tanto che ognuno di noi potesse riflettere su quanto si can do to improve our society, the future of our children but I also realize, looking around which is really impossible to achieve this goal and that the work to be done too .... who can but a piece each?

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E' passato tanto tempo, ormai.......

Yes, there are still! Such as rosacea, cellulite, unwanted hair and dandruff, when it seems that finally have gone .......... here they grow back! And here I am again looking for an excuse to justify my absence. I do not know why, but I was reminded of the scene from "You've Got Mail" when he tries to write an excuse for not having made the appointment ............. well, I'm doing the same faces of Tom Hanks !!!!! I know, there are no excuses !!!!!!! I can only make a short summary of recent months and pretend that time has stopped.

Dunque, eravamo rimasti a LuFiLù prima della fiera di Manualmente. Che dire?????? E' stata un'esperienza bellissima, faticosissima ma tanto, tanto tanto gratificante!! (in effetti si ripeterà anche quest'anno!!!! WOW!!!!) Ormai, come gruppo ci eravamo montate un pò la testa e stufe di peregrinare dalla casa di una, alla casa dell'altra con colori , pennelli e chi più ne ha più ne metta, abbiamo colto l'occasione di prendere in affitto un piccolissimo locale (negozietto) vicino casa. Finalmente una craft-room tutta per noi!!!! Ma avreste dovuto vedere in che condizioni!!!! Così per un mese abbiamo abbandonato our hobby and we turned into upholsterers, palquettisti, plumbers and electricians .................... but the joy, laughter and satisfaction when we went to ' IKEA to buy furniture, we have repaid all the effort!

Once set up the craft room, we took the brushes and worked as Santa's elves to set up our first flea market !!!!!! (I repeat, we have just mounted the head !!!!). And as the first love, also the first market you never forget !!!!! The first market was the "market of the comet" at Susa .............. how much emotion !!!!! sleepless nights thinking about how to set up the bench!! But in the end, the satisfaction ripaga tutto. Dopo venti giorni abbiamo ripetuto l'esperienza a Venaria Reale (quella della reggia!), ancora più freddo, ma altrettanta soddisfazione.

E siccome gli impegni di lavoro, famiglia e hobby mi sembravano poco, a inizio anno ho pensato bene di cambiare casa, così abbiamo dovuto organizzare un trasloco e una ristrutturazione proprio nel cuore dell'inverno e con solo un mese e mezzo di tempo per terminare entrambi.

Ho sentito parlare di trasloco come una delle cause di maggiore stress!!!!!!................provare per credere!!!! Son passati già quattro mesi e ho ancora scatoloni che girano per casa. Sarà una delle leggi di Murphy ma la quantità delle cose che non sai dove mettere è inversamente proporzionale allo spazio disponibile!!!! Per non parlare delle finestre senza tende e dei vetri con ancora le tracce della ristrutturazione (leggasi incrostazioni di calce e vernice). Tutto sommato, però, penso che lascerò qualcosa di incompiuto, giusto per prolungare la sensazione di "casa nuova"!!! (certo che le studio tutte pur di non pulire!!!!)

Ma torniamo a LoFiLù.........(non so perché ma mi sento un po' come la SS Trinità.....uno trino!!!). voi sapete quanto siano contagiosi gli hobby!!!! Ebbene potevano le mie due "consorelle" rimanere immuni alla febbre del cucito???? Sono passate da "I sew .... ????.... never!" look at me wrong when I tell them to put down the needle and take the brush! And 'all started with a little purse pochette ...... ........ until geese Shabby Home! Then

not bore you more than you asked a series of photos of this crowning a long post soon .........

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We look at the new house! :))

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We had been announced, continue to stall, in the end went: well ... and we salute blogspot See you here: www.vitadaprecisina.com

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Baked pear and cheese stuffed zucchini

The idea comes from the ' Perosa ' of Sandra ( Salerno, ed) , 'old 'but also cool as if nothing had happened. A little 'sweet, but also a little' salt and, anyway, closing the menu worthy 'to the slices' orchestrated just a few days ago . :)) Stè of Sandra Perosa, I was curious since dall'incipit that day literally guarded turinese creative-cook, I stole with my eyes every small gesture and clearly wise, very sweet, I could not wait d 'taste! "Ohi Precy, tastes a bit 'Perosa is here,' it is that I give you part with cheese neehh. Revelation: biting is one with the sacred commitment to rifarsele at home, even trying to play a bit 'around ... eheheh, meanwhile, on the housing question! But here, well, rather than a game, practice has run the Treaty of mere contingency, the series " who has seen around a paper bag fairy? "To which we say at once that the original Perosa should be cooked in these magic bags ... very professional and I in fact, here, I opened the post saying" the idea comes from ... ", but then surrenders to a bag of ordinary aluminum foil easily remedied in the pantry. What's more, the rest is even more immediate, we proceed in layers: thin slice of pear thigh, slice of black bread , preferably rye for a decidedly rustic version (the Sandra Perosa, among other things, involve pain d'épices and then everything depends on what c'avete also a bit 'mind you, more or less sweet, more and less dessert appetizer or vice versa) , goat cheese fresh and creamy, flavored with wires ' coarsely chopped chives , a trickle of orange honey, a little chopped pistachios , freshly grind black pepper, a pinch of fleur de sel . Next well with the layers until you finish the slices of pear, and all s'impacchetta s'inforna at 200 degrees for 10-15 minutes ( pears will soften, but still remain crunchy ). Remove from oven and serve immediately.

Ah Sandra, buon compleanno neehh!!! :))

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Sole ingannevole al mattino, pioggia per il resto della giornata e, ahimè, va avanti così da giorni. So con certezza d'avere le ossa, in particolare la zona collo e dorsali , ben imbevute dell'umidità dei giorni scorsi (chè anche Milano era messa proprio bene) , ma per esorcizzare il tutto, lascio che le amate zucchine vengano finalmente a me, e cedo ad una delle ricette più divertenti e versatili della bella stagione. Siete già andati a vedere Cosa voglio di più ? Io yes, especially because there Rohrwacher Alba, in my talented and expressive in a tender and touching, an Italian actress who (strange but true) tends to like very much, and does nothing if the film is not proper height, while she is there. The Italian actress from the Mediterranean features less of the boot ... and anyway, at some point in the film, he dined hungrily on the basis of stuffed zucchini. The rest of the story is that for a healthy psychological and physical balance, what you see and want, you also have to cook and enjoy the most of the day, so voila. Brackets on the emptying of the zucchini, namely the fact that some people should be prima sbollentate, intere, poi svuotate, farcite... io sarei del partito del no, tutto direttamente in forno per provare a tenerle ancora un po' croccantine, assolutamente non amare e, soprattutto fondenti : guscio e farcitura che diventano un tutt'uno goloso. Assaggiate con salumi e formaggi a rotazione, ma continuo a preferirle con il buon vecchio tonno sott'olio made in Esperya (quello rosso Campisi ): il bello è che viene conservato a filetti interi, per cui niente pappetta informe ed acquosa, bensì una ricca polpa turgida da sminuzzare quanto basta... e vista l'attesa, credo sinceramente che le amate zucchine se la meritino proprio, una polpa così! ;))

Zucchini stuffed with tuna
(preferred romanesche, those with clear skin)

4 not too large zucchini 1 egg
pref. biological
1 tablespoon grated pecorino
300 g of tuna in oil, drained
1 / 2 lemon pref. untreated
1 tablespoon chopped fresh mint
pine nuts salt and pepper

Wash and dry zucchini, Check this box, and cut them in half lengthwise. Very gently, using a small dig, extract the pulp internal salt the zucchini, place them on baking tray covered with special paper and cook in preheated oven at 200 degrees for ten minutes. Meanwhile, prepare the filling: With a fork, coarsely chopped tuna, mix it with egg, slightly beaten, joined by mint, pecorino cheese, grated rind of 1 / 2 lemon, toasted pine nuts and a little pepper (I did not salt the stuffing!). With this mixture, using a spoon, fill the zucchini shells already passed in the oven and cook for additional 20-minute third (check that the surface is golden brown and the zucchini soft but not untrimmed). Remove from the oven and then serve just warm.

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Cooking with Kraft

Tetaro Last Friday I was 7, Milan, busy on the loose with a handful of colleagues foodbloggers and then see, on balance, with little less than a ton of Kraft cheese slices from turning over in some way between the hands. Abstract: I read and reread the various emails sent by the organization and the conditions were obviously more than clear ... "FORBIDDEN take home slices of cheese silane and the like, to be reminded of cheating shamelessly on their most beautiful" ! Because if he had not understood all Ambaradan was nothing more (and nothing less ) palesissimo a promotional event, but with a human face! :)) And then it's over (started?:)) Precisino that now would be a sort of gastro-testimonial next door (she and her companions worthy of adventure, of course) as saying , one solves the days of women-mothers-time work intently, and do not have time to breathe, let alone stay there to slice cheese to put on the gratin in the oven just before you sling load washing machines and well maybe all the rest! :)) Touché! Summing up for those who were not there, the sense of history was dusting off the mythical recipe of my grandmother and remastered with the use of slices ( creamy ) Kraft. And so meekly, to dust off my stainless pancakes pasta grew up, I replace with a ball of mozzarella cheese slices (in practice, and I broke off a piece the pellets in the palms of the hands, in the best tradition meatball short ) , all with a bard anchovy fillets in oil, dip the cheese into the batter, pocopoco grown ... and fry for fun. Eheheh, much easier and painless than I thought. :)) And here's unexpectedly plays even begin to rise ... type that friends (and friends of friends) also eagerly awaiting the recipes of the other girls Why, that's incredible, the Italian would buy slices galore. And so my personal budget ( with a lot of modest moral hidden between the lines) is synthesized so quickly: happy to be given to the game myself (and meravigliatissima environment, a flawless organization, the budget invests ... and I do not mean to flatter, but why are things I see every day on the field and I assure you that it is discounted as a thing, I told you! ), happy to be grown as a person and foodblogger , happy meeting with some colleagues ( and finalmenteee, the formal presentations with those who do not know in person, and there is always a great emotion in these cases! ) ... that so we might as well stay here until tomorrow to quibble, especially in the end decided the pantry! So, first we that launched the idea, preferably with taste, imagination and add some flexibility above all mental ... for the rest, well, you name it. And happy shopping to all, nor ! ;)))

Note: for all sottilettari convinced the event will also speak: flower pastry, Poppy seeds , Chez Babs, I as is , Without cream and cakes and not only .

Note / bis : and there were also a touch of ginger ( the direction of the kitchen super:)), Anise and Cinnamon ( too taken by his legendary picture to think of cooking, right Paul?! :))), mozzarella , The spice merchant , clumsy The cook's kitchen and Adina .

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Lisbon cod with potatoes and peas

I had not yet mentioned to my parentheses Lisbon's . But it was such a hit and run inevitable that the way back, in part saudade ( that is subtle and contagious sense of nostalgia with which the city is absolutely permeated ), was already thinking that the first dinner and souvenirs made with cod oil made in Conserveira de Lisboa ( yes, but not the mega aspattatevi factory warehouse-style hanger, because it is a rather small shops, run by a bunch of very plausibly, Gossips ... entirely covered with delicious tin cans containing the very famous homemade canned cod, tuna, sardines, mackerel and more, and if you do need the gift box, have it! ), I said then that the first dinner and souvenirs ... I would have the opportunity to attach two cosine on what was, for better or worse, the 'our' Lisbon. And believe it or not ( ma visto il soggetto, ci crederete di sicuro:) ), il tour lisboeta consisteva soprattutto in una serie di puntatine in luoghi, come dire, di mero gusto locale. Perchè il tempo era davvero poco e non m'andava di perdere la chicca mangereccia di turno in cambio d'una visita al museo, tanto per dire. Che poi ognuno ha un po' le debolezze sue, e comunque non credo ci sia più 'cultura locale' in un museo, che non in un trancio di bacalhau asado (grigliato, ndr) assaggiato nella tasca (taverna tipica, ndr) di turno. Sempre tanto per dire, eh. :)) Terminando, con un grazie di cuore alla cara DesperateHouseviz che, da brava food blogger italiana residente in Lisbon, he knew exactly how to do with a greedy glance. So ... obrigada! :))

Conserveira apart, another necessary step is to ' Confeitaria de Belém Antiga ( known district of Lisbon), and the reason is shaped like a small cake dall'involucro sfogliosissimo and crisp, in a soft cream, cinnamon-scented and slightly charred surface. Preferably to be enjoyed tiepida... e che m'avrebbe ricordato un po' la sfogliatella napoletana ( come del resto i lisboeti stessi, un po' napoletani nell'intimo :)), ma ovviamente me ne guarderei bene dal dichiararlo spudoratamente in giro. :))

Postilla: queste tipicissime pastéis si trovano davvero in ogni angolo della città, ma quelle della confeitaria de Belèm sono assolutamete il top; e comunque, inutile anche solo pensare di provarci, la ricetta è insidacabilmente segreta!
Postilla/bis: non lasciatevi scoraggiare dalla coda di aspiranti mangiatori che fa da perenne cornice alla confeitaria! In realtà la fila scorre molto velocemente e, prima di quanto possiate immaginare, sarete già lì a decidere se spolverizzare la vostra tortina con la bustina di cannella che vi consegnano in bonus, oppure lasciarla semplicemente così com'è ( io spolverizzavo :)).

E per spostarsi velocemente? Elevadores, eléctricos e sicuramente la mitica linea 28, quella che attraversa tutti i quartieri più antichi. Impensabile andare a Lisbona e non provare l'ebrezza ( e l'alta velocità, nonostante le salite, le discese ripidissime, ma sono dei pazziiii! ) di questi suggestivi tram fatti di legno dentro e latta colorata fuori, fotogrammi neorealisti che schizzano via rapidissimi, mentre appoggiati al finestrino non si riesce a smettere di guardare out. "What was the human clink of metal tram" (Fernando Pessoa ).

The Lisbon's cuisine is simple and generous (even in portions ). Free from adulteration, mainly made of meat and fish stews or maybe grilled, raw materials from selected, fresh and always linked to the most ancient traditions of fishermen and farmers.

cod oil, tips for using

Potatoes cooked in their skins, open and summarily crushed with a fork; cod in oil (alternatively, very normal salt cod soaked, desalted and then steamed or boiled) , tomatoes, onions baked with an idea of \u200b\u200bolive oil and sugar, some well-soaked caper here and there ... and to dress, an emulsion base of extra virgin olive oil, a little salt, pepper, oregano and fresh garlic clove (crushed by the oil and marinate for at least half an hour).