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Roberto Gatto, and virtuous youth. Jazz Music.

Saturday, January 29 with a full house for Unison Music Theatre Square Maggiore. Roberto Gatto, in trio, presented two young discoveries: Alessandro Lanzoni, piano, Gabriel Evans, bass. The drummer Roman, the apex of musical career, has demonstrated a commitment this evening for young virtuosi. Roberto Gatto, for this has aroused interest and admiration.

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MY FIRST AWARD! .. EVEN TWO!


After a good year of business, finally my first prize! I've never accepted by those who write "I receive this award and the tour to anyone who wants to receive it," no, This is too easy .. But now we thought Gianni , foodblogger new but experienced, with so many things to teach, so thank you!!

Here are the rules to be able to accept:

- thank "the donor" - done! - But I still do, GIANNI THANKS!

- 7 things to say of himself

- pass the award to 10 other blogs

Here are 7 things about me:

- are waiting for 2 twins (which I understand is nothing new but at the moment is the main thing that I always in my head!)

- will be for the pregnancy, but lately I've gone, do not connect, I forget everything and I move slowly ...

- I always 5 minutes late on appointments, on outings with friends at work .. maybe I can be accurate only when I go to the doctor .. Maybe!

- spend too much time watching TV

- I love the ice creams of all flavors except chocolate e. ..

- I love chocolate in all its forms, except in ice cream!

- finally think I am a good friend to those who choose to confide in me

And here are 10 blogs to which the bonus round, I'm not offended if I refuse, there's really no obligation, I hope just to please you with my "offer", because what I care is let you know that I admire you!

- Cindystar , for the personal friendship demonstrated

- Acquolina to the many similarities

- bread bread, wine wine , because it was the first person I met personally with the world of blogs, and now we're also colleagues ..

- The sweet world of Sara , because almost every day produces delicious

- Arabafelice in the kitchen, because I was touched when I found it among my supporters

- With a little sugar, for works of public art that

- Last but not furno to cook the perfect mix of good and talented photographer, and while remaining simapatica autoeleggendosi to "do everything I know" as unfortunately often ..

- Muccasbronza , why is there only to learn from its sugar art

- bread and salami today, tomorrow .., because it was one of my earliest supporters, and we follow each other by a lot of time and then has a very nice bilingual blog

- UnaZebrApois because if you know personally will find it irresistible

Edit 01/02/2010: ANOTHER GREAT "THANK YOU" TO ALEXANDER THE BLOG OF A DUCK IN KITCHEN, NEW BLOGGER who decided to give me THAT THIS AWARD!! HERE HIS POST AS I would ... THANK YOU!

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2011 ....

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Pumpkin VALANCE TO, MY VERSION

are shameful, a week without posting, so later when I have children disappear altogether, but this week came the bedroom, then assemble the furniture, clean it ( mica a small job, it seemed were off a castle in 1700, blacks had to dust despite the packaging and packaging undamaged!) and then being punched to start filling the drawers before my waist to prevent me from movements easier .. so now I have only a moment's peace, because I'm stretching, but after half an hour standing in the back cry out for revenge, and so here I am sleeping! Okay enough of my adventures, we move to the recipe, a classic traditional Mantua, reinterpreted by me .. because it certainly will not be so lucky as to have guessed the recipe "official", if there is one!

Ingredients:

made egg pasta with a dose of 2 eggs, the recipe here

350 g pumpkin Mantua steamed

30 grams of apple mustard bells

30 grams of grated parmesan

3 or 4 amaretti

Salt, pepper, nutmeg, lemon peel to taste

Procedure:

Prepare the dough and put it to rest. In this case I substituted 0 with 50 g of flour 50 grams of semolina flour to make it more rough and porous. While resting, prepare the filling, pressing the flesh with a fork of the pumpkin and stir in the mustard, chopped fine, pulverized amaretti, Parmesan cheese, and spices. Roll out the dough and cut strips, then cut and fill in rectangles or squares. The traditional condiments are butter and sage, or tomato and sausage, or just tomatoes. Personally I prefer soo tomatoes because I think that covers the sausage and the sweet taste of pumpkin butter and sage too "tasteless" to accompany an already delicate dish. Enjoy!

Here is the section of my tortello!

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Concerts & Music. Until May 13 with free admission. Every Friday.

images of the exhibition on Thursday 20 January, YG LITE trio, reminiscent of the opening in 2011 at Unison Music Jazz Restaurant. Saturday, January 29 Roberto Gatto, at 22.00, with Alessandro Lanza and Gabriele Evangelista (ticket only concert with to 20 €). Then, Sunday, Feb. 13 performance by Tony Canto, free admission, 22.00. From Friday, February 18, for every Friday until May 13, performances are taking place in the Music Theatre. All for free admission.

In the photos, YG-LITE trio: Claudio Filippini, piano Yuri Goloubev, double bass, Asaf Sirkis, drums.

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BASMATI CHICKEN AND VEGETABLES


Last night I dreamed of eating a macaron, something that never happened, I could not even see them in the shop windows of Paris (ok, not at that time I knew that even existed and I have not searched!), I was comfortable sitting with friends in the living room of a great pastry chef, best Felder, better than Herm, the magician of macarons .. Not one that really exists, but in the dream was very real .. In short, it was love at first taste, so I decided to try them this week! This dream, however, I also read as a subliminal message like "you have neglected the blog, publish something new!" so here I am! .. But back to the flat today, it seems thai, but it is not, or rather, is devoid of all the spices that belong to that world. I am lucky, my husband always eats even my worst culinary experiments succeeded, but in almost four years of marriage there was one thing that has refused to eat: chicken curry. So I could also spice up this dish! The idea came from the bench freezer of my supermarket, a place where a respectable foodblogger should not pass, but that pregnancy has an irresistible charm .. I see a new light among the dishes, a product range of parboiled rice, with vegetables and chicken with basmati rice. I surrender, I buy it (mea culpa mea culpa ..). It does not seem too bad either, making an exception for those bricks an unlikely green sauce that melts to become a more imbrobabile. The husband is not the taste, the rice along the recalled chicken curry, chicken there, too afraid to be spicy as it's legal does not. But it looks, Perhaps the curious ... Ok, I buy the ingredients and I do it again, he will eat it, it will be healthier and more economically, and have fun to mess in the kitchen. Last but not least, I have a recipe for more in the blog! :)

Ingredients: 1 small eggplant

1 red pepper 1 yellow pepper 1 zucchini

1 whole chicken breast

250 g basmati rice

extra virgin olive oil to taste

salt

Procedure: Start with the vegetables

: First the eggplant, cut into cubes, sauté in a wire oil in a hot frying pan. Little oil, or soaking, and high temperature. Once they have browned, I added the peppers also cut them into cubes, I covered and I let go slowly. In fact I could even cook in two pans, but that the eggplant is softened and are overcooked, and I fouled something less! When the peppers are almost ready, add the zucchini (or better still, half-washers), is cooked in a moment. Here, already so you have a super side dish! Boil the rice, and in the meantime cut into rags the chicken, then putting it in the same pan to cook the vegetables. A cooked rice, add it too. A sprinkling of salt, a dribble of crude oil if needed, and so the table. I loved it!

The advice: if you have time and want to peel the peppers, is the only thing I could reproach a while!

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Dolomites Orchestra, music for tourism. Unison was born in the commitment of the musicians associated Asslib.

Thursday, January 13, 2011. In Unison Music Theatre Jazz Restaurant in Piazza Maggiore in Feltre (BL), meet musicians associated Asslib. The opportunity to present and get to know each clarifying its genre, it becomes a proposal: to work together under the banner of the Dolomites travel light and Orchestra / Orchestra of the Dolomites. Joining forces means varieties of professionalism and completeness of technical equipment, independent decisions on the organization of the dates of the show. No longer alone, although already known, but together, coordinated jointly participate.

Photo: in the opening presentation by Gianni Bertelli, Jean & Pierrette; tests techniques Horn Band and Paola Tessarolo. Here: Gnuco The Band, duo.

The evening was a pleasure in unison. With peace, given by those who can sing, play, go out in public, have followed the hearings of groups, individuals, duo. The result, simply, is that 2011 for Asslib Association of Free Trade, Tourism, Entertainment, is a good start. In music.

Photo: Paola Tessarolo

took part in the presentation and will then Dolomites Orchestra: Paola Tessarolo, singer, The Band Gnuco, Dave Luli, DJ, Band Regas, Denny Rock Band, Horn Band, Jean & Pierrette.

Photo: Laura and Samantha Regas Band

Photo: Horn Band

Photo: Dave Luli, DJ

Photo: Guitar Denny (Denny Rock Band)

Jean & Pierrette in duo with John and Daniela

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WHB # 266 - THE SUGAR SUGAR AROMATIC AROMATIC

Cinzia I follow for a lifetime, first silently, the term "reverence", then I had the good fortune to know her personally and was born a beautiful friendship. But I always see the kitchen as a sacred monster. And I feel admiration for her blog, because it will be bilingual, will be collected for the thousands of events and they participate .. here, one of these, the WHB or Weekend Herb Blogging, hosted this week by her own. I could not take part? Among other things, he also invited me .. Well of course you, here is my post dedicated! I do not have many recipes in my blog because plants do not particularly like and effort to prepare a recipe using ingredients that do not contain meat, sausages or at least .. WHB but also for spices and seasonings, then here's the recipe with which to participate, my sugar! Posted recently on the occasion of the list of goodies my sweet tooth, republish them to participate in the collection of Cynthia.

This photo, the execution is simple:

Mix sugar and spices to taste in a variable amount according to taste, I put a teaspoon of cinnamon every 4 / 5 tablespoons of sugar. I then flavored with orange powder, or the peel of an orange is not treated, cleaned, white part of the private and dried in an oven (or on a radiator if you prefer), before being whisked finely. Mix the powder, add little hot water, drop by drop, because almost all they need is very little, until the mixture is the consistency of wet sand. Fill the molds with the mixture of chocolate and dried in an oven or low (about 60 °) or the same friend as the heater, until the season is!

is done your next your next tea or hot chocolate will have a touch more!

thank you for this WHB

Cindystar , hosting WHB this (his post the invitation here )

Haali , organizer of the event

Kalyn, the founder

Bri , the organizer of the Italian version of WHB.

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Well is not easy to find a label to say that this post is simply a gift idea! They had seen almost everywhere in the festive season, and I did not let it slip the opportunity to try to "round up" my Christmas packages, and to enrich the flavor tea and hot chocolate in winter go like hot cakes! The idea is simple and almost dose, fast and easy implementation, but effective, at least to my taste!

Ingredients: Granulated sugar

spices to taste (in this case, cinnamon and orange powder ) qb

Procedure:

add sugar and spices in proportion variable according to your taste. You can try other combinations, such as adding cinnamon cloves and nutmeg (mix base for many sweet winter) or try something fresh as lemon and rosemary .. I love cinnamon and orange in the chocolate so my choice was immediate! However, the prepared mixture, add hot water, but a few drops at a time or do not dry out more. You will need to have the consistency of wet sand. Without this place into small molds (I used to mod Silikomart of chocolates. Fleur) and bake at 60 degrees for an hour, or left on a radiator overnight. When dry it will easily end up rapidly and are ready to be packed!

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VANILLA BAVARIAN CUP

Oh a week without posting ... this year very listless, I have to remedy! For me, the holiday season are not just Christmas and so on like all mortals, but there is also the birthday of the husband but not least .. Mica's words can only make a gift, simply because he had the misfortune to be born on Christmas Eve, no? So in this period when we allow ourselves a few gifts given the forthcoming spending pro-babies, I at least try a Dolcino. Nothing new, we had already seen here, but in this case being in the cup I halved the isinglass because I should not have to keep in shape to the finished cake. To not leave it too creamy, and give a slight contrast, I have crumbled over amaretto and decorated with a few drops of dark chocolate, a little to dampen the sweetness of the cream. Divine ....

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CRUNCHY ALMOND FLOWER OF SALT AND HAPPY 2011


I know that blogs are also used to give advice to readers, and is not nice to publish in January, Christmas gifts, but I could not publish them before the recipients receive them! So here I am today to present the first of my gifts .. It is a crisp, sweet nature, to which I added a pinch of salt to make a slight contrast in my opinion is very good and makes a normal crisp, more!

Ingredients: 150 grams of almonds

150 g

sugar 1 teaspoon fleur de sel

(in the picture there is also some pistachio, just to finish it ..)

Procedure:

Toast the nuts, I do it in a pan on fire the grill because my oven is a little megalomaniac and if we do not stand before eventually burn all .. Once ready to keep her warm in the same pan hot now, and apart from preparing the caramel. I follow the method suggested in the usual Montersino, dry gradually. Before a teaspoon of sugar, just broke up you can begin to stir. In the liquid sugar now add another spoon, and dissolve without touching. Contact with the remaining hot sugar, and will dissolve instantly become too liquid, more liquid in the pan and you can add more sugar, then gradually speed up the proceedings. Before a spoon, and gradually larger doses of sugar. The important thing is to mix when you are already almost completely melted or not melt crystallizes and more .. I admit, I did 3 or 4 times and one of them I had to help with a teaspoon of water, not to throw everything .. I recovered in the last minute but do not risk leaving it too in the pan, if it burns it becomes bitter, rather than throw everything, it's just sugar! As soon as you loose all the amount of sugar, hot add the dried fruit and stir quickly, the temperature is lowered and sugar rapprenderà in a moment. Turn off the heat and add salt. Hours Spread your crisp (not brittle yet in reality) between 2 sheets of parchment paper. Let cool and when it is still Morbidini carve with a knife edges of the rectangles that you will get. From cold it will break easily along those recordings and it will be perfect! In the picture here it inpacchettato ready for delivery!