Whats Behind The Stomach

analizzami se hai il coraggio...

Sono sopravvissuta ad un colloquio, ma che dico... ad un test psico-attitudinale!

is 'yes dear, because above all if you're just left the' university, you really want to do ... you have to deal with these cute

friends :-) Today was my second time (it sounds so unromantic), labor was divided into three parts, carefully designed to get you smashing the few active neurons at 8 morning.

I cursed the machine-readable ... but I'm still alive:-P

are increasingly skeptical about certain yardstick.

will I look to the emotions that my work can give me ...

Does He Know He Has Trichomoniasis

The spinach, sturdily built, and strengthening anti-anemic, it is a plant of iron II

Vegetables iron
Of stocky build, and strengthening anti-anemic, it is a plant of iron

deck
A sort of small tunnel-shaped greenhouse in the garden is used to extend or bring forward the life of vegetables. It is mostly made of iron rods driven into the ground and covered with plastic sheets.

Experience teaches that a polyethylene cover with normal (PE) is cheap, but also retains little heat and produce more condensation becomes opaque, is short, while I towel polyethylene thermal cost about twice as much, but retain heat better, they produce little condensed, eg last longer remain transparent.
The winter varieties of spinach are sown from August to November, to be collected from October to March.

are two modes: it is sown in solchetti traced with the teeth of the rake, every five solchetti distributing about half a gram of seed per linear meter and then covering. Or pour the seed broadcaster, about 20 grams per 5 square meters, and Riancho three years. The PVC sheet is the same di metraggio, più pesante (circa 250 gr per mq contro i 190 del polietilene termico e dell'EVA) e si conserva per un paio d'anni.
• Dove c'è spesso il vento, il tunnel va orientato con la testa rivolta in direzione del vento dominante.
• Per arieggiare un pìccolo tunnel ba­sta aprirne le estremità, ma l'apertu­ra laterale è più comoda. Per ottener­la si piantono nel terreno, in posizio­ne alternata agli archetti di ferro, dei picchetti ai quali si lega una corda da far passare, incrociato, sopra il tun­nel. La corda tratterrà il telo, sollevato lateralmente all'altezza desiderata.

Quando, dopo qualche settimana, le piantine sono cresciute a suffi­cienza to be eaten raw in salads, it thins out enough to allow the cultivation of those which remain in the ground a few inches away in all directions.

care, before and after
Water is essential, especially in the case of sowing in the month of August. Later, when the season starts mild and dry, watered the same, preferably in the morning. The fertilizer is necessary, but be careful, spinach easily incorporates substances found in soil and it is best to avoid the same fertilized with fresh manure or urea. Okay instead of a product such as Borland and dried blood, to be administered every ten days at the beginning of the development growing season.

To prevent rotting of the plants is anticipated to solve the problem by soaking the seeds, spread them before, in a solution of copper (Bordeaux KB powder or similar product). Spinach gather uprooting the whole plant or cut gradually, each of the outer leaves. To freeze, use only the outer leaves of the stalk private. Wash them quickly, blanch for 2 minutes in boiling water, pass them immediately in cold water, drain and dry out briefly between two sheets.

Spread leaves, slightly compressed, on a sheet of wax paper and a layer no bigger than a finger, put it in the freezer. After a few hours bagging, dating, put in the freezer.

Recipes: A

"spinach pie for 6 people.

Prepare 1 / 2 pound of white sauce and a puree made with 1 pound of spinach. Cook 4 ounces of spaghetti al dente, toss with half the puree and sauce mix above, add 2 beaten eggs and 1 pound of thinly sliced \u200b\u200bfontina.

harden the mixture into a baking pan placed in a hot oven, after 5 minutes, pour the remaining half of sauce and puree, put in oven for another 5 minutes and serve.

Last post published
15/05 - The spinach, sturdily built, and strengthening anti-anemic, it is a plant of iron 15/05 - II Riesling is a white grape variety originating in the Rhine Valley 15/05 - Limoncello: An important meal in Italy often ends with a liquor 19/04 - In the beautiful Sicilian fishing Settembrina Leonforte ages in a surprising way 19/04 - If the gardener is greedy in the pot put a flower: a guide to vegetables terrazo 19/04 - Grape drink, eat grapes: the grapes protagonists of the dishes require the nectar of grapes 09/03 - Wine medicines, an innovation that is the most popular in recent years
	Health & Wellness
	15/05 - Graft in autumn bonsai 15/05 - Hobby Bonsai: Come si recupera l'albero dal terreno 11/05 - Torta Salata con Verdure 11/05 - Plumcake al Limone Candito 11/05 - Hobby Bonsai: L'Innesto a pezza è più difficoltoso nell'esecuzione di quello a scudetto 11/05 - Tagliatelle allo spada 02/05 - carpaccio of salmon with dill sauce 02/05 - porcini soup 29/04 - ravioli di ricotta 29/04 - Pastel de bodas 29/04 - Cake mussels 18/04 - Tyrolean dumplings 18/04 - Tamales de pollo 09/04 - Maccheroni alla chitarra 09/04 - cake with ice cream and raspberry sauce

What Is The Best Brand Of Wax For The Back?

Riesling is a white grape variety originating in the Rhine Valley

In a land characterized by elegant wines, where whites are especially known for their aroma and delicate, this is one of the best local expressions

II Riesling is a white grape variety originating in the Rhine Valley and more specifically the Rheingau vineyards German that develops from Lorch in Frankfurt. Still

is white are grown in the area and takes maximum value if the grapes are attacked by botrytis cinerea, or the so-called noble rot that dehydrates the grapes, without degrading the pulp. The first written references relating to the vine are German and date from the fifteenth century, in Italy, however, it is cultivated only for about a century. Also known as Rhine or Johannisberg is a variety of low yield and late ripening, which produces a sweet juice and flowers.
Not to be confused with Riesling Italico in Italy is produced mainly in the Alto Adige and Friuli. Riesling Renano è caratte­rizzato da una distinta componente aromatica con reminiscenze di Moscato e di ginestra; è un vino di grande pregio e rara ele­ganza, resistente a un mo­derato invecchiamento, da alcuni considerato il mi­glior bianco in assoluto. Ciononostante, è ben lungi dal raggiungere la diffusio­ne di altri vini bianchi co­me il Pinot bianco o lo Chardonnay, e la fetta di mercato che occupa a livel­lo nazionale è alquanto mo­desta, se non insignificante.

Zone di produzione .
L'enologia della provincia di Bolzano è molto reputata per l'alta qualità dei vini prodotti, per le avanzate tecnologie adottate e per il ricorso minimo ai fitofar-maci. The Riesling Alto Adige, also known as Rheinriesling, doc comes in two parts, namely the Alto Adige or Sudtiroler and Terlano or Terlaner.

Alto Adige.
Alto Adige and the area's largest, is located on the southern side of the Alps, where mountains protect it from cold winds from the north. Developing along the rivers Adige and Isarco, overlaps with almost all other areas of production and includes more than thirty towns. For the production of Riesling, it takes the homonymous grapes (minimum 95 per cent), the specification which regulates the manufacture also states that the maximum yield of grapes to] 30 quintals per hectare. The vinification in bianco, si effet­tua generalmente in reci­pienti di acciaio inox, così da ottenere vini fragranti e profumati.

Al momento del­la commercializzazione, il Riesling ha colore che va dal giallo chiaro al giallo verdino. Il profumo è delicato, leggermente etereo, con possibili sentori di mirtillo; il sapore è secco, fresco, pia­cevolmente acidulo, elegan­te, con fondo aromatico. Dotato di almeno 11 gradi alcolici, è un bianco da de­gustare entro il secondo an­no dalla vendemmia, a 8-10 gradi di temperatura.

La ca­ratteristica aromaticità con­sente al vino di accompa­gnare preparazioni legger­mente affumicate, come sal­mone, trota, speck, bresaola. The wines to be discovered as an aperitif, and of course, at the table. Serve with salmon mousse, starters noble charcuterie, seafood au gratin.

Terlano.
Terlano is a wine center of the valley, which includes both banks of the river in the towns of Terlano Nales and Andrian, which are the classic area, spread, and, further south, along a strip formed by the Communes San Genesio, Tesimo, Appian, and Caldaro Meltina. The Terlaner Rhein-Riesling (Riesling from this area that the doc) is produced in small quantities of the same name of the wine grapes are the basis (minimum 90 per cent) with a yield not exceeding 130 tons per hectare. The wine, which at the time of marketing must have at least 11.5 percent alcohol.

name.
Alto Adige Riesling or Sudtiroler Rheinriesling.

Tasting.
color ranging from greenish yellow to light yellow, delicate, slightly ethereal, with possible hints of blueberry, dry, fresh, nicely acidic, elegant aromatic with the bottom.

temperature 8-10 ° C. Combinations.
lightly smoked preparations, such as salmon, trout, bacon, dried beef. Serve with salmon mousse, starters Delicatessen noble seafood au gratin, scented with herbs.
us, has a straw yellow color with greenish hues, replicates the scent of the grape varietal characteristics and is filled with hues subtly aromatic, the taste is dry, full bodied, with full flavor. It is tasted at 8-10 degrees of temperature and is excellent served with anchovies in green sauce, shrimp cocktail, Sauris ham, salted pork, parsley risotto, sea bream salmoriglio.

productions. They remember the productions
Alto Adige Riesling Montiggl Producers San Michele Appiano, the High-A digestive Riesling Rune of Niedrist Ignaz; South Tyrol Riesling Castle Schwanburg, L'Alto Adige Terlano Tannham-merhof di Lageder Alois.

Ultimi post pubblicati
15/05 - Lo spinaccio, di costituzione robusta, antianemica e rinforzante, è proprio una pianta di ferro 15/05 - II Riesling is a white grape variety originating in the Rhine Valley 15/05 - Limoncello: An important meal in Italy often ends with a liquor 19/04 - In the beautiful Sicilian fishing Settembrina Leonforte ages in a surprising way 19/04 - If the gardener is greedy in the pot put a flower: a guide to vegetables terrazo 19/04 - Grape drink, eat grapes: the grapes protagonists of the dishes require the nectar of grapes 09/03 - medicinal wines, a novelty that is the most popular in recent years
	Health & Wellness
	15/05 - Graft in autumn bonsai 15/05 - Hobby Bonsai: How do you retrieve the tree from the ground 11/05 - pie with vegetables 11/05 - Lemon Candy Plumcake 11/05 - Hobby Bonsai: The Push fit the piece is more difficult than running a championship 11/05 - Tagliatelle with sword 02/05 - carpaccio of salmon with dill sauce 02/05 - porcini soup 29/04 - ravioli di ricotta 29/04 - Pastel de bodas 29 / 04 - Cake mussels 18/04 - Tyrolean dumplings 18/04 - Tamales de pollo 09/04 - Maccheroni alla chitarra 09/04 - cake with ice cream and raspberry sauce

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Limoncello: An important meal in Italy often ends with a liquor

Fragrant, sweet and sour at the same time, has always existed, but In recent years, it has become fashionable. Inescapable in bars and restaurants, is consumed at home, fresh from the fridge.

An important meal in Italy often ends with a liqueur. And a full stop, almost indispensable. Above the restaurant, with the bitter coffee is sought, or at least asked.

This kind of consumption, in fact, has suffered a decline in favor of a liquor that is always e-Sisto, but in recent years it has become fashionable.

is the limoncello (lemon liqueur) that connects to the Mediterranean culture of cordial and, more generally, that of homemade liqueurs.

While on supermarket shelves, in fact, proposes flavors family, because it has the taste and Fa-roma's own domestic liquor. Also like the color yellow with citrine, also has a pleasant fragrance of citrus, while the sweet is balanced by fresh acidity of the lemon. Serve cool or cold, are very drinkable, smooth, round e. in contrast to the dry distillates, it has more alcohol content, which generally does not exceed the threshold of 36 degrees. For some years it was imposed on the market and has become a fashionable drink.
Limoncello was born on the Amalfi Coast, the Sorrento peninsula, as well as in parts of Sicily and Sardinia, which is in the heart of the Mediterranean. The production has always been a craft and homemaker. Today, their production, are also established homes of spirits. At the base of a good-limon cello is the quality of raw material, then the lemons.

coltivazzioni The most valuable areas find their voice in the Amalfi Coast and Sorrento peninsula. Nell'Amalfitano thrives "lemon sfusato elongated and characterized by thick skin: growing in Sorrento Massa or" femminiello, more rounded shape. To unite the two varieties the skin is particularly rich in essential oils, which communicate perfume and sapore al liquore.

Inollre. dopo un anno dal confezionamento, il prodot­to perde la fragranza frutta­la. Pertanto, occorre verificare la data, se presente, dell'imbottigliamento, e scegliere di conseguenza il prodotto.

La produzione.
La produzione del liquore prevede più fasi. I frutti raccolti sono sottoposti ad accurata pulizia che com­prende innanzitutto il la­vaggio. Successivamente, viene selezionato lo strato colorato delle bucce con esclusione di quello bianco, (ossia dell'albedo). La parte scelta è messa in infusione in alcol buongusto per circa 40 giorni. L'infuso è quindi miscelato con uno sciroppo di acqua zuccherata e la­sciato riposare per 24 hours. The next step is filtering, to remove the skins and solids in general. Limoncello, therefore, is bottled and sold.

Where is consumed.
From sales data from the limoncello that the higher consumption of area consists of the north-western regions, followed by the north eastern area (including Emilia Romagna), and then, in order, central Italy (excluding Abruzzo and Molise), and finally the remaining regions. The fact might surprise, as in traditional places of production is lower consumption. It must be said, however, that the sales figures do not include domestic productions, neither of those restaurateurs who often prefer to prepare their own. And the case, for example. of the renowned three-star Don Alfonso 1890.

Title
lemon liqueur.

Tasting.
Color pale yellow with citrus, rich scent with notes of citrus marked, immediate taste, clear taste of lemon, with a sweetness that matches the component's sour lemon. Serve cool or cold, is smooth, soft, round, thanks to the alcohol content that usually does not exceed the threshold of 36 degrees.

Temperature service 4-5 ° C. Combinations.
be tasted at the end of a meal or to be added to sorbets, ice creams and fruit salads.
in its establishment of S. Agata sui Due Golfi (Napoli), offers an excellent limoncello at the end of the meal home.

productions.
numerous manufacturers. These include: Piemme, Sorrento, Gioia Luisa, Piano di Sorrento, Villa Massa, Piano Sorrentino, Mid. Palermo, Bartolo Sammarco. Scala (Melodie d'Amalfi), Zucca, Milan (Limonilo) Consortium Nectar of the Hesperides, Minori; Cala, Amalfi, Ravello The Gardens, Ravello, Rinaldo Rau, Sassari, Averna, Callanissella.

The Production of Limoncello (from the site Distillery Petrone)
From an 'old recipe handed down for generations has been created that Limoncello, the realization of which have been used lemons fresh and free from pests and traces of pesticides.
Watch Video	STEP 1: CULTIVATION AND GATHERING OF LEMONS. Our lemons are grown in the "ZONE CEMENTARA" Riviera of Domitian, particularly suitable for its volcanic soil consists predominantly of tuff. All of the steps making up the cultivation of these citrus by our company are strictly monitored and controlled. To facilitate the production of the latter, we use techniques such as stopping irrigation for some time. In this way we can get fruits from the thin skin and the flesh is very juicy. When they are fully ripe, it starts the collection, which is done manually and is based on a conscientious selection once the selection of what is best.
Watch Video	STEP 2: PEELING OF LEMONS. Once gathered, the lemons are subjected to thorough washing, the time prior to the crucial stage of peeling of the same. It is via the 'help of a massive machine, which allows for incredibly thin skins, basic prerequisite for obtaining a drink the purest and most natural.
Watch Video	STEP 3: INFUSION . using stainless steel containers, skins obtained during the previous phase are subjected to immersion in pure alcohol, which will continue for several days. After these, the skins are extracted from the containers, on the bottom of the valuable remains infused with lemons.
Watch Video	STEP 4: PREPARATION . Immediately are provided here to pull the 'tea from containers, and filters; infusion thus obtained, after being subjected to rigorous checks, is fed into a tank where the temperature must remain below 10 ° C, in order to promote separarsidegli the essential oils and waxes that, if in excess, can be harmful, then it works by making an additional filter of 'infusion, and its distillation, to test its' esatto grado alcoolico.
Guarda il video	FASE 5: IMBOTTIGLIAMENTO . A questo punto il processo subisce alcune diramazioni, a seconda del tipo di prodotto che si intende ottenere: L’ infuso destinato alla produzione di Limoncello, viene miscelato con acqua distillata unita a zucchero raffinato; L’ infuso destinato alla produzione di Crema al Limoncello, è unito ad una squisita crema di latte e panna; 's tea-producing delicious sweet and inimitable traditional bell, the famous Baba Limoncello, is used to soak these sweets in order to give them the' unique, famous flavor.

Last post published
15/05 - The spinach, sturdily built, and strengthening anti-anemic, it is a plant of iron 15/05 - II Riesling is a white grape variety originating in the Rhine Valley 15/05 - Limoncello: An important meal in Italy often ends with a liquor 19 / 04 - In the beautiful Sicilian fishing Settembrina Leonforte ages in a surprising way 19/04 - If the gardener is greedy in the pot put a flower: a guide to vegetables terrazo 19/04 - Grapes Drinking, eating grapes: the grapes protagonists of the dishes require the nectar of grapes 09/03 - medicinal wines, a novelty that is the most popular in recent years
	Health & Wellness
	15/05 - engagement in the autumn bonsai 15/05 - Hobby Bonsai: How to retrieve the tree from the ground 11/05 - pie Vegetables with 11/05 - Lemon Candy Plumcake 11/05 - Hobby Bonsai: The Graft in the piece is more difficult than running to shield 11/05 - Tagliatelle with sword 02/05 - carpaccio of salmon with dill sauce 02/05 - porcini soup 29/04 - ravioli di ricotta 29/04 - Pastel de bodas 29/04 - Cake mussels 18/04 - Tyrolean dumplings 18/04 - Tamales de pollo 09/04 - Maccheroni alla chitarra 09/04 - cake with ice cream and raspberry sauce

Ripleys Believe It Or Not Invitations

"The word passion comes from the Latin passion, in turn derived from the verb that meant pati to bear, suffer . "

I think a little falls in everything that makes you feel alive, the pain / pleasure axle you when you least expect it.

E 'Sunday morning and I miss my passion .. I do not see 's time to re-appropriate .. later tonight.

PS Dear readers, I'm not dead ... just events, rather than positive .. I have dragged it also says the test will end in Facebook group of the lustful!