Dora Backpack Goodie Bag

 Potrebbe capitare d'avere un avanzo di pelle scamosciata,tirata fuori da una giacca lunga o da un pantalone

 

 

... and then make a keychain

Letters To First Time Guest In Church

FABRIC SCRAPS ... NOT JUST A PLACE FOR EVERYTHING AND EVERYTHING IN ITS PLACE

; In theory ... is flawless ...

bagbox large and small ...

pouch for small things

envelopes with Hinge .... need to set the asylum

small bag for clippings and small fabrics

big bag for shopping and vegetables ...

and the next?

never enough ...

Diabetes Type 1 More Condition_symptoms

tomorrow I'll try ...

I bought the kit for the sushi "Arnaboldi" and since I am a vintage fan of Japan and its cuisine, tomorrow I will prepare a delicious sushi. .. very good, for goodness sake this is the first time you cook but I am very confident about the success!

anyone wants to be a bite from me? I'll wait for a dinner of sushi maki, nigiri, and if I can roll well temaki mom .... I acqulina in the mouth!

Images Of Jeff Hardy Close Up

cauliflower and crispy bacon (and a caviar canapé)

Ci sono dei gesti in cucina che sono diventati meccanici e che non mi fanno porre alcuna domanda anche se qualcosa da domandare ci sarebbe. A casa mia la pasta con i broccoletti, broccoli, broccoli romani o cavolfiore si è sempre fatta così: si mette in una pentola la verdura con acqua fredda, si porta a bollore e poi si butta giù la pasta. Questo procedimento serve a non far risultare la pasta "slegata" e a far sì che sia più gustosa. Ieri, mentre cucinavo, GiàQ (questo il nome dato al fidanzato faticoso dalla mia nipotina e ormai usato da tutti) mi fa una semplice domanda "come è possibile che anche se usi paste diverse, con tempi di cottura diversi, il broccolo sia sempre perfettamente cotto?". Ecco, non lo so. I've never even raised the problem. In fact, whether it's using the whole wheat pasta, whether it's using the paste from 8 minutes of cooking, whether it's using fresh pasta, the broccoli is always cooked to perfection. Mha .... Do not ask yourself why and finish eating this delicious meal for the first time that I added the crispy bacon. If you want you can easily do without it.

The sandwich instead what does? has nothing to do but since I was given while I cooked caviar canapes and white wine ... Here they are! Lately I do overuse since the Russian lady who takes care of my grandmother 92enne n elle meal times (not that I have already presented, ma la madre di mio padre) ce ne ha portate svariate scatolette! E io faccio la signora mangiando caviale pregiato così, mentre cucino, come se nulla fosse :)

Orecchiette cavolfiore e guanciale croccante

dosi per 4 persone:

orecchiette  250 gr

cavolfiore  1

guanciale  qb

2 cloves garlic

oil qb

pecorino (or parmesan)

In a large saucepan place the cauliflower and cut and clean cover with cold water. Bring to a boil and add a pinch of salt. Throw down the dough (without drain the cauliflower. Cook them together). While pasta is cooking put the bacon cut into thin strips in a saucepan with two cloves of garlic and olive oil. Fry well. Drain the pasta and season with hot oil. If necessary, add more olive oil. A dusting of pecorino, and voila!

Brazilian Wax Examples

paint your life ... and me!

time ago in that TV program I saw a girl who was really nice with the flowers of paper ... I said MAYBE! and this is the result ... and I like it! much!

Diverticulitis. More Condition_symptoms

salad with apples, walnuts and balsamic vinegar

finally have time to post this delicious salad eaten at lunch today (.20 to 1 at night). I did not really want to cook, fatigue had taken over but a wonderful salad nasturtium bought yesterday at the banquet of my organic market smiled at me from the fridge. It was there, ready to be eaten! Well, not quite ready: it was washed, dried and cut, but I delegate this work;) and with great pleasure, with the salad ready nell'insalatiera, all that remained to do was to peel the apples and season advanced from breakfast (and of course take pictures while someone stated desire to destroy my blog:)

This is not an original recipe, but I hope that someone both of you readers ... it?

It took me some time to be able to enjoy the fruit salad, for years I hated the interference in vegetables but now I love it. What goodness! Add fresh fruit (and dried) in salads gives it that extra touch that will make them look like a chic flat instead of the usual, sad salad, apple and this is one of my favorites (along a quella di melograno che vi presenterò prima o poi).

Ho usato una mela renetta, buonissima, ma non la mia preferita per le insalate, meglio una succosa mela verde (granny smith) che con il suo gusto asprino si sposa alla perfezione con l'insalata. Ma vi assicuro che qualsiasi mela ci starà benissimo. Aggiungeteci dei crostini al formaggio, un uovo in camicia o quello che vi pare e il pranzo è pronto!

Non vi scrivo le dosi perché si tratta di gusti: più mela, meno mela, più noci, meno noci, più condimento, meno condimento.... vedete voi! Trattandosi di pochi ingredienti è necessario che siano davvero buoni: niente mele mezze raggrinzite ma succose e fresche; olio extra vergine d'oliva di ottima qualità (meglio se di frantoio... c'è ancora qualcuno che compra l'olio al supermercato? ;); un buon aceto balsamico.

Insalata con mele e noci

insalata (quella che preferite, io suggerisco cappuccina)

mela

noci

olio evo

aceto balsamico

salt

Wash and dry the lettuce and place in bowl. Peel apples, cut into 4 wedges and pour over the lemon juice to prevent it from discolouring. Cut the slices very thin (perhaps with a vegetable slices), to break with the hands of the walnuts and drizzle with olive oil, salt and balsamic vinegar. Mmm .... buooooono

Seasonal Depression More Condition_symptoms

evening chore ...

here instead of what I've done ...
clip

pink circle ...

and the purple one ..... and it all over me peace!

Laser Iron On Transfer Instructions

little tutorial for my friends! and who is not my friend ... Rosica!

tonight was fuckin 'around the house, have happened to me underhand hinges ... I provatoa colored roses to make those all rolled up and tantooo Carucci ... well, a total failure!
I got discouraged and turning it over in his hands (the zipper!) I started whittling ... ... and here's what happened!

I took a zip ....

I cut the bottom and I took the shuttle ...

and I cut into equal parts ...

I put a drop of hot glue ...

and I ... so I joined!

after I started to do, "he loves me loves me not" on the contrary that I stuck with a tiny drop of hot glue all the petals ...

luck would have it at home I had a piece of felt the same color as the hinge and that the end was the result

what do you think? you like? if you want it, here it is, just for you!

Ap Bio Lab #5 Ward's Answers

swap pink!

this morning, still wrapped in the arms of Morpheus, I was woken by the postman ... "Madam, there is a letter for her!" I still open my sleepy ... "sign here" ...
open e. .. wonder of wonders ....

è arrivato lo swap rosa indetto dalla  mia amica Laura "Che Birba"...così in foto non rende tanto ma da vicino....E' UNA FAVOLA! Ci sono nastri colorati, una collana fatta con perlone fatte a "crochet", pasta di mais e tricotin...orecchini coordinati, fiorellini fatti all'uncinetto, mollettine decorate con fiorellini in pasta di mais...e quell'oggettino carino che sta in basso a destra...sapete che cos'è? è un metro! si si....è proprio così! è stato davvero emozionante ricevere questo swap...a giorni poi parte anche il mio....quindi, cara abbinata, stai in campana! (^_^)

Lower Back Pain More Condition_symptoms Kidney

poor, small and innocent ...

SALVIAMOLE! salviamo le api...sono a rischio, i pesticidi le stanno decimando...aiutiamole poor things

if you want to help you easily qu the and sign the petition!

Aneurysms More Condition_symptoms

peanut butter cookies (Peanut Butter Cookies)

Here they are, cookies che mostrano la mia vergogna, la mia perversione: il burro d'arachidi! Ebbene si, il burro d'arachidi mi piace, mi piace da morire ed è tutta colpa della mia (amata) cugina americana. Fu lei ad introdurmi questo strano burro che di italiano non ha proprio nulla. Avevo 17 anni ed ero a Los Angeles. 

Ero un'adolescente ribelle, faticosa, insopportabile, con fidanzati improbabili e depressa al punto giusto. I miei genitori non sapevano più cosa fare e mia madre, bersaglio preferito per sfogare la mia rabbia, frustrazione ed insicurezza, dopo un anno di sofferenze decise che l'unica cosa da fare per "salvarmi" era mandarmi da sola in America ad imparare l'inglese e lasciarmi quello spazio di cui so I needed and hoped I would responsible. The mothers are often right, and although it might seem crazy to send a teenager "difficult" in America alone, it worked. Graziella mom knew that my health would be solved only getting full confidence and completely away from home (although I think the three best months of my life have been the most difficult for her). I spent a month staying with relatives in Philadelphia, a month in New York by a friend of my sister who was studying directing (full of attractive friends:)) and one month in Los Angeles from her who would become one of the most important people in my life : Erica the Fichissima American cousin (who for six years living in Rome!).

In that month, Erica made me entertain like never before and made me become addicted to peanut butter. Perversion at its best. I honestly do not ever buy it and when I do buy organic peanut butter, pure, no sugar and no added oils. Other denominations? Yes, yes, I admit it: sometimes I take a square of dark chocolate (my favorite) and dip it in the voluptuous jar!

To feel less guilty I decided to spread my perversion preparing to distribute the biscuits to friends! And here they are: the peanut butter cookies, so easy that a child could do it (and in fact the recipe comes from "Watch and Kitchen, a cookbook for children," Davis Tina, bought for illustrations divine!).

peanut butter cookies

brackets are my little changes

flour 190 gr (220 gr)

bicarbonate 1 / 2 teaspoon

1 pinch salt (plenty)

butter softened 110 gr

peanut butter 1 / 2 cup (circa 125 gr)

zucchero 100 gr (70 gr)

zucchero di canna  110 gr (90 gr)

uova 1

vaniglia 1/2 bustina (1 cucchiaino di estratto)

Mischiare la farina il bicarbonato e il sale in una ciotola. In un contenitore sbattere con le fruste elettriche il burro ammorbidito e gli zuccheri per un paio di minuti e poi add peanut butter. Whisk until the mixture will become clear. Combine the egg and vanilla. Slowly add the flour mixture and when it became sufficiently homogeneous to work with your hands and form a ball. Wrap in plastic wrap and store in refrigerator for at least an hour. Heat oven to 175 degrees. Remove the pieces of dough, form into balls of 2.5 cm in diameter and place on baking sheet covered with parchment paper. With the tines of a fork, flatten the balls on the surface, forming a cross pattern (the cookies should be about 4 mm in height). Bake the cookies for about 12 minutes or until edges are golden brown. Let cool on a wire rack and eat. For about 35 biscuits.

NB: I divided the dough in half to form two balls and one I added some unsalted peanuts, peeled and coarsely chopped. Council also try the chocolate chips:)

The Type Of Hair Myamee Uses

ok the price is right ...

... then the exact price of all goods on display is of 25 €! who has (almost) the price was azzeccatro Tsan with 24.50 but will have access to as many as 24 yards (which are 22 meters!) lace, I decided that Prime Minister more than one person .....
and then receive a piece of 3 m the following girls:

Stefy
Kreattiva
Valeria

send me your addresses that I send it to you!
baciotti, Alessia Candy