Raspberry Milkshake N Spa

Passing of Former President Dr. Nestor Carlos Kirchner

Buenos Aires, Thursday, October 28, 2010.

A Ms. Dr. Cristina de Kirchner condolensias our most sincere and accompany them in their pain.

was informed all the Italian community in Argentina:

that because death of former President la Nación Argentina, Dr. Néstor Carlos Kirchner, the Government of the Autonomous City of Buenos Aires, decided to reschedule the performance event "Celebrate Buenos Aires ITALY" , being the date set for on Sunday November 7, 2010, from 12:00 to 18:00, in the traditional Avenida de Mayo, for the event that reflects 200 years of Italian presence in Argentina.

look forward to have the pleasant and distinguished participation of ALL for this event is an event on behalf of the Italian style!

Please apologize for the inconvenience caused and we take this opportunity to send Nuestros más cálidos saludos.

Committee of the Italian Community to Celebrate Buenos Aires Italy

Fiador Knot Instructions

Rotary awards the Friends of the Heart

Tuesday, September 21 at the Hotel Terme di Vittorio Veneto, was handed over to "Friends of the Heart" certificate of appreciation from the Rotary Club PH Conegliano - Vittorio Veneto. The motivation of the prize:

The "Friends of the heart" of Conegliano - Vittorio Veneto are actively engaged, since 2001, supporting research in the field of cardiology, in promoting cultural activities and awareness related to the scope addressed Cardiology population, as well as in promoting and supporting the upgrade of doctors and nurses.
At last, this, that the Rotary Club Conegliano - Vittorio Veneto wanted recognition given today association with the certificate of appreciation for the very strong role played by the "Friends of the heart" in solidarity pact for health, for his contribution to the humanization of the service, to the ethical demands on them are, but also for participatory assessment of the quality of care in the cardiology area.

Greek Sorority Initiation Stories

EXPERIMENT BREATL .. SUCCESSFUL ^ _ ^!


breatl You know? The typical Alto Adige spicy brown bread? Yes, this year I could not resist ... I wanted to try to bring home a bit 'of that smell of mountains (anise, cumin, fennel ...) and to the supermarket, I bought two packs of the mixture of Breatl Rieper.
And with a little 'apprehension - are never convinced of the potential of my oven, but every time I abhor! - A few days ago I started work, taking advantage of the fact that the bread in the pantry was missing and that the bad weather cheeks certainly not a stroll to the bakery .. while the idea to turn the oven seemed very inviting!
Here, in the photo, the result is successful experiment in full, thirty scents and atmosphere filled the kitchen and myself have felt very proud of herself!
The recipe is very simple and can be found on the back of the pack, although I have slightly modified the process, not having the mixer I have worked exclusively by hand and no paninetti prepared three instead of twelve:

INGREDIENTS: 500g
breatl
mix to 475ml warm water

Simply pour warm water on the flour and knead the ingredients vigorously for about ten minutes after obtaining a bell'impasto elastic (it is quite sticky, I added a little more flour, just enough to work without paste ^ _ ^) let it rest in a bowl covered with a towel for an hour.
At this point, modeling three loaves, sprinkle with flour and bake on a baking sheet lined with parchment paper for about 20 minutes at 220 ° C. For this last step actually I adjusted to eye since the recipe was referring to the classic oven Gas, I set my oven on how "pizza" and I have been monitoring the area with a toothpick.
Once ready, you can combine it with cheese and cold cuts .. I have prepared a simple creamy sauce with soft cheese spreads (Petite Suisse) and chives ... But looking around I found the blog of Gattogoloso this recipe, in my opinion, it goes really well ...
short, you'll be spoiled for choice!

Small Electronic Equipment

RING OF BUCKWHEAT and prune baby food


Who agrees with me that these beautiful sunny autumn you reconcile with mankind and life? ^ _ ^ The fresh air, clear skies, the scent of the season changing ... is willing to put up "Here Comes the Sun" (perhaps on LP, if like me you have a husband vintage very marrow ^_^!) and smeared a little 'hands ...

Here's how it is born a mere "review" of the donut-proven recipe for my grandmother's, simply by using buckwheat flour - memories of holidays Trentino - and a handful of prunes!

INGREDIENTS: 3 eggs



300 g sugar 1 / 2 cup olive oil 1 cup milk

400g buckwheat flour
a dozen pitted prunes 1 tablespoon baking


Beat eggs with sugar until the mixture is beautiful creamy, then add in the order the oil, milk and flour gradually prunes chopped coarse, mixing well after each step to mix the ingredients. Finally, add the yeast, pour into a buttered mold and bake at 180 ° C for about 45 minutes (note: for the cooking time I adjusted to the eye, not very practical type of flour, checking with a toothpick! ).