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Potpourri: the fascist thinking of the bus

The buses do not carry human beings but unbound particles.

E 'lift the same principle: it does everything to remain strangers, anonymous and neutral as possible, to avoid being swept away by the presence of the other, unknown.

yet happen to get in touch, and maybe without valid reason to quarrel with a person you do not know, you never seen in your life.

So you may feel shouting "fascist!" and you wonder how it came out that word totally unrelated to the context of neutrality, unlike the box with four wheels that transports you from point A to point B as a suppository inserted in the ass gray city.

I am not surprised that a man and a woman arguing, just do not understand why.

She keeps calling him a fascist, is clearly beside himself, he responds with a dismissive "lady, you're disgusting."

Everyone turns, the spell is broken, we are no longer unbound particles.

In between is a newspaper, go to see how may have caused the altercation: who was reading what and how did the altercation.

What then enter it fascism?

The Lord comes down, it's so gray and anonymous I do not remember her face, she segue a ruota urlando "non provi a scappare! io chiamo qualcuno!" e intanto si trascina dietro due poveri vecchi, presi letteralmente per il bavero, ai quali impone la sua volontà: "voi siete testimoni! avete visto tutto!".

Io rimango sull'autobus che riparte, ma faccio in tempo a vedere che l'uomo è sparito, lei è rimasta sul marciapiede, parla con uno dei vecchi, l'altro sgattaiola via per eludere questo esemplare d'umanità varia uscita di senno.

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Surprises

Treat or trick! Halloween is approaching and I was looking for a recipe for cookies that you can decorate. then the interior, which is a treasure trove of ideas, I found it easy for the snail-shaped cookies. I tried but I changed some ingredients that will, as usual, at the end instead of escargots came out of roses. So I have renamed the surprises. Fine crisp, perfect to enjoy with tea, milk or with wine for adults.

Ingredients:
130 grams of 00 flour, 60 grams of margarine, 2 tablespoons brown sugar, 2.5 cl of water, 3 / 4 tablespoons of powdered sugar, a pinch of salt, 3 tablespoons sugar.
Mix the flour with margarine, brown sugar, powdered sugar, salt and water. Form a ball and leave the fridge for 10 minutes.
Spread the dough on a floured surface, forming a rectangle. Sprinkle with 3 tablespoons of sugar and roll it lengthwise. Cover with plastic wrap and put in fridge for at least a quarter of an hour. Then cut into slices 1 cm thick,

arrange on a baking sheet covered with paper oven and bake in preheated oven at 180 degrees for 15 minutes.

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Spaghetti with mussels and clams with rice timbale

The holiday is over, ten days have flown by in a flash! nonnageca but has left its traces with the stocks accumulated in the freezer and prepared the recipe step by step, from purchasing raw material to the taste. Since we discovered the weekly market in Wimbledon Park have increased the chances of finding products not readily available, such as some vegetables, and seafood. The mussels and clams come from Dorset County overlooking the English Channel, I believe her little flavor, and instead have been a pleasant sorpresa.   
Ingredienti:
1 kg di cozze, 400 gr di vongole, 1 spicchio di aglio, peperoncino, prezzemolo, olio extravergine, qualche pomodorino, spaghetti, sale.
Lavare bene i molluschi e toglierne alcuni che serviranno per guarnire il piatto. Con un coltello con la lama sottile aprire i rimanenti e  raccogliere il contenuto, compreso il liquido, in una ciotola. Preparare un battuto con 1 o 2 spicchi di aglio, il prezzemolo e farlo rosolare in abbondante olio in una padella capiente.
Aggiungere il peperoncino,  le cozze e le vongole con il guscio, aspettare che si aprano tutte, scartare quelle che restano chiuse.  Aggiungere poi il contenuto of the bowl, to collect the liquid, add the chopped tomatoes and cook. There is no need to add salt.

Meanwhile cook the spaghetti in salted water, remove half cooked, drain and finish cooking in the sauce, so that they absorb all the flavor.

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evening

Ipotesi assurda:


siete l'ultimo uomo (o donna) rimasto sulla faccia della Terra
state morendo di freddo (come a Urbino un giovedì sera di gennaio)
avete con voi solo due oggetti
1) Un accendino
2) I rotoli del Mar Morto


cosa fareste?


Gradita risposta

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Today we made these little pies, using the knorr risotto, I had sent some assorted packages with one of the last parcels. Quick fix for a good first, perhaps by enriching it with different ingredients depending on the base when the time to devote scarce the kitchen. With our risotto with asparagus, we added some shrimp in hot sauce.

Ingredients: 1 bag of
risotto with asparagus, 200 grams of peeled shrimp, tomato sauce, olive oil, chilli, garlic, salt, butter, bread crumbs.
Prepare the rice according to the instructions of the envelope, once removed from heat, add 20 grams of butter, stirring. Heat oil in a pan with a clove of garlic and 1 hot pepper, just throw the shrimp begins to brown, sauté and add 200 ml of tomato puree and to withdraw. Combine a few tablespoons sauce risotto, stir and pour into molds previously buttered and sprinkled with bread crumbs. Bake at 170 degrees for 10 minutes. Turn out and garnish with the prawns.

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shrimps with wholemeal Spelt Bread Galette

a couple of days we are plunged into the middle of autumn, gray skies, drizzle, typical English weather. We have more time to devote to the kitchen and we prepared the bread in two sizes, a special toast for breakfast little Mia.

Ingredients: Wholemeal Spelt
400 grams, 200 grams manitoba flour, 4 tablespoons extra virgin olive oil, 1 teaspoon of sugar, 6 grams of salt, acqua 300 ml, 1 bustina di lievito disidratato.
In una ciotola  mescolare le due farine, aggiungere sale e zucchero, il lievito, l'olio e lavorare con le fruste elettriche da impasto aggiungendo l'acqua. A seconda della farina e della capacità di assorbimento può essere necessario aumentare la quantità di acqua. L'impasto deve risultare piuttosto compatto, continuare a lavorarlo con le mani, metterlo a lievitare in uno stampo per pane a cassetta o plumcake. Coprirlo con un telo umido e lasciarlo lievitare in forno,  con la luce accesa per avere un pò di calduccio.

Una volta completata la lievitazione, dovrà essere più che raddoppiato, remove from oven, heat to 180 degrees.
Put the mold in the oven, place a container with a little water and cook for about 35/40 minutes the mold large, the small 25/30.

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celeriac and potato souffle potatoes with vegetables

Saturday we went to the farmers market in Wimbledon Park, which contains twenty benches in the garden of a school. They are located mainly vegetables, cheeses, as well as ready meals, meat, bread and cakes. Senzaltro Worth a visit. I finally found the chard, ever unearthed in the supermarket, and even the cabbage, which allowed me to prepare the soup with the flavors of home. We also took the celery root and tried a recipe found on the inside, Journal de femme, which offers lots of recipes, all easy to achieve. I just replaced the emmmental with our parmesan.

Ingredients:
1 celeriac, about 500 g, 700 g potatoes, 2 eggs, grated Parmesan cheese, parsley, extra virgin
Clean the celery, peel and cut julienne with the robot, pour into a bowl. Same with the potatoes, mix vegetables with eggs, Parmesan, chopped parsley and a little salt. Brush with oil a large baking sheet with low sides, pour the mixture and place in preheated oven at 170 degrees for half an hour.

be enjoyed hot with a salad as a vegetarian main course or as an accompaniment to a roast.
nonnogeco has also put in the kitchen, left all alone at home, in the company of two beasts, has prepared a nice carbonara, which was well deserved and publishing photos.

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Last night I arrived in London from Elena, finally after three months I saw Mia. At first it was a little intimidated and almost hid the ugly of being distant and not be able to meet every day. Fortunately, it is passata subito,  stamani siamo andate al parco, ormai si diverte a scorrazzare sull'erba, anche l'altalena non è più un'attrazione, meglio cercare gli scoiattoli e lanciarli i pezzetti dei biscotti di riso.

 Ci sono già progetti culinari per nonnageca, scorte di lasagne, polpettoni, sughi vari da surgelare e trovare poi pronti. Stamani abbiamo preparato un sughetto vegetariano per il risotto e la pastina di Mia, e con una parte abbiamo preparato dei piccoli sformati individuali.
Ingredienti:
1 cipolla, 2 carote, 6/7 funghi champignon, 3 patate, 2 zucchine, parmigiano reggiano, 2 uova, latte, burro, pangrattato,olio extravergine.
Lessare le patate con la buccia. Intanto far cuocere la cipolla tritata in una padella con l'olio, aggiungendo poca acqua calda. Unire poi le carote tagliate a julienne,  dopo i funghi  e le zucchine a fettine sottili. regolare di sale e lasciar cuocere, aggiungendo poco dado granulare vegetale. Quando le patate sono cotte, sbucciarle ancora calde, schiacciarle, aggiungere un pezzetto di burro, poco latte, il parmigiano grattugiato, 2 uova,  e mescolare il tutto. Unire le verdure, sempre mescolando. Versare negli stampi, precedentemente imburrati e cosparsi di pangrattato, mettere in forno a 170° per 20 minuti.

Si possono aggiungere anche altri tipi di verdure, piselli, broccoli, fagiolini, secondo la stagione e/o le scorte del nostro freezer. Stessa cosa per il formaggio, oltre al parmigiano si possono mettere anche l'emmental o dei pezzetti di  mozzarella.