A man lying on the ragged edge of the road, passing another man and helps him, why?
And if it does not, why not?
Monday, December 29, 2008
Frozen Tuna & Pregnancy
Help Colors and emotions
A man lying on the ragged edge of the road, passing another man and helps him, why?
And if it does not, why not?
A man lying on the ragged edge of the road, passing another man and helps him, why?
And if it does not, why not?
Saturday, December 27, 2008
British Adult Actresses
For most of the Italian yellow is cheerful, red excitation, the blue serene, green relaxation.
and why?
P. Neruda: "You thought that April is the color of the sick?"
Replacement Sofa Seat Cushions
How do you know you love someone?
C'è stato un periodo della mia vita in cui ho fatto spesso questa domanda. Andavo dagli amici e a tu per tu glielo chiedevo.
Questo era il dialogo tipico:
- "Lo so perchè lo so"
- "come fai a saperlo? Come fai ad esserne sicuro?"
- "lo sento, amo, lo sento"
- "come, dove, senti? Cosa esattamente senti? Come fai a sapere che ami Maria? Da cosa te ne accorgi? Come sai che lo sai per certo?"
Insistevo, volevo capire cosa rende certi di amare qualcuno.
E dopo aver chiesto tanto, mi rispondevano cose tipo "sento il cuore che batte forte, un senso di mancamento, mi tremano le gambe, qualcosa che ti toglie il respiro, un vuoto pesante allo somaco, un tremore, tipo un terrore di fondo, uno stordimento,...".
Più ascoltavo cosa fosse questo amare, e più capivo che non era affatto gradevole e desiderabile. In effetti quello che descrivevano era innamoramento, nulla a che vedere con l'amare.
Io conosco il voler bene , è il coltivare il desiderio che le persone a cui voglio bene stiano bene secondo i loro criteri, nella speranza di poterli condividere, cosicchè questo desiderio dia forma alle mie attenzioni e io possa godermi lo spettacolo del loro benessere sentendomene anche partecipe.
In un libro, una neweggiata, un esercizio cominciava chiedendo di immaginare una persona che ci ama. Era solo l'inizio dell'esercizio, dato per ovvio, e poi avrei dovuto proseguire. Ma mi sono fermata lì perchè non sapevo individuare una persona che mi ama.
Non i miei cari genitori. Loro proveranno certo un sacco di sentimenti verso di me, alcuni sono anche gradevoli da ricevere, ma mi sembrano insoddisfacenti in confronto ad un sano voler bene, figurati rispetto all'amare.
Per tutti quelli che avevo intervistato "amare" è di più che voler bene.
Avevo provato a individuare chi mi ama nella nonna o nella zia Irma, che mi accompagnano spesso nel mio dialogo interno, ma loro non vivono, non vale.
Non potevano essere neppure i miei fratelli o i miei amici, è già tanto se a volte ci ascoltiamo senza collusione.
Così, ancora non sapendo cosa fosse "amare", ho fatto un'ipotesi: amare non è affatto un sentimento , ma una disponibilità immediata a preservare la vita di chi amo, e il suo significato di libertà.
So che amo qualcuno se desidero che sia libero e trovi le sue vie per esserlo.
Bè, se fosse così io amo Margherita, mia figlia, credo abbastanza bene.
E poi tutti gli altri, seppur molto meno immediatamente.
Se fosse così, una persona da cui mi posso sentire amata è Aldo Busi, che non conosco. Credo di poter credere che Busi mi ama non perchè ama me, ma per come ho l'impressione che lui ami.
A questo punto, trovato il mio Busi, l'esercizio mi aveva soddisfatto, e non ho più pensato a proseguirlo.
Ma mi chiedo ancora, è questo "amare"? E anche se ne sono abbastanza convinta, mi rimane una domanda: perchè abbiamo bisogno di questa parola e non ci facciamo bastare "rispettare"?
C'è stato un periodo della mia vita in cui ho fatto spesso questa domanda. Andavo dagli amici e a tu per tu glielo chiedevo.
Questo era il dialogo tipico:
- "Lo so perchè lo so"
- "come fai a saperlo? Come fai ad esserne sicuro?"
- "lo sento, amo, lo sento"
- "come, dove, senti? Cosa esattamente senti? Come fai a sapere che ami Maria? Da cosa te ne accorgi? Come sai che lo sai per certo?"
Insistevo, volevo capire cosa rende certi di amare qualcuno.
E dopo aver chiesto tanto, mi rispondevano cose tipo "sento il cuore che batte forte, un senso di mancamento, mi tremano le gambe, qualcosa che ti toglie il respiro, un vuoto pesante allo somaco, un tremore, tipo un terrore di fondo, uno stordimento,...".
Più ascoltavo cosa fosse questo amare, e più capivo che non era affatto gradevole e desiderabile. In effetti quello che descrivevano era innamoramento, nulla a che vedere con l'amare.
Io conosco il voler bene , è il coltivare il desiderio che le persone a cui voglio bene stiano bene secondo i loro criteri, nella speranza di poterli condividere, cosicchè questo desiderio dia forma alle mie attenzioni e io possa godermi lo spettacolo del loro benessere sentendomene anche partecipe.
In un libro, una neweggiata, un esercizio cominciava chiedendo di immaginare una persona che ci ama. Era solo l'inizio dell'esercizio, dato per ovvio, e poi avrei dovuto proseguire. Ma mi sono fermata lì perchè non sapevo individuare una persona che mi ama.
Non i miei cari genitori. Loro proveranno certo un sacco di sentimenti verso di me, alcuni sono anche gradevoli da ricevere, ma mi sembrano insoddisfacenti in confronto ad un sano voler bene, figurati rispetto all'amare.
Per tutti quelli che avevo intervistato "amare" è di più che voler bene.
Avevo provato a individuare chi mi ama nella nonna o nella zia Irma, che mi accompagnano spesso nel mio dialogo interno, ma loro non vivono, non vale.
Non potevano essere neppure i miei fratelli o i miei amici, è già tanto se a volte ci ascoltiamo senza collusione.
Così, ancora non sapendo cosa fosse "amare", ho fatto un'ipotesi: amare non è affatto un sentimento , ma una disponibilità immediata a preservare la vita di chi amo, e il suo significato di libertà.
So che amo qualcuno se desidero che sia libero e trovi le sue vie per esserlo.
Bè, se fosse così io amo Margherita, mia figlia, credo abbastanza bene.
E poi tutti gli altri, seppur molto meno immediatamente.
Se fosse così, una persona da cui mi posso sentire amata è Aldo Busi, che non conosco. Credo di poter credere che Busi mi ama non perchè ama me, ma per come ho l'impressione che lui ami.
A questo punto, trovato il mio Busi, l'esercizio mi aveva soddisfatto, e non ho più pensato a proseguirlo.
Ma mi chiedo ancora, è questo "amare"? E anche se ne sono abbastanza convinta, mi rimane una domanda: perchè abbiamo bisogno di questa parola e non ci facciamo bastare "rispettare"?
Thursday, December 25, 2008
How To Repair Heat Damaged Hair
The dragon that was afraid of the chimneys
Questa è la storia che ci raccontava la mamma e che io ho raccontato a Margherita, mia figlia, così come l’ho capita.
C’era una volta un drago che terrorizzava il paese vicino a cui viveva. Ogni tanto scendeva per le strade e si mangiava qualcuno, o anche solo lo mordeva portandosi via qualche pezzo, un braccio, o una gamba.
La gente del paese aveva tentato in all ways to kill him.
had called a group of talented archers. These can hurt you, but the arrows do not penetrate the thick skin of the dragon, remained stuck dangling, giving him trouble, but failing to kill him. Imagine the discomfort of an arrow dangling in the skin, so you can understand how angry and become even more ferocious dragon.
Then they called a group of riflemen. Their bullets bounced off the skin of the dragon, they could not kill him, the scratched up a bit to, 'and he got angry more and more.
They were all desperate, especially the mayor, did not know how to succeed in killing the dragon. For them the problem was this: "How to kill him" and did not know how. They did not realize that the problem was rather how to defend themselves or avoid being hurt.
One day Dimitri, who was 8 years old, went to the mayor to propose their help, "I know how to do." The mayor was in disbelief, no one, not even the adults, even adults are experts in the killings, they knew how to do, and they were afraid. Dimitri was rather quiet, and said doing so.
The mayor thought that Dimitri was 'just a child', therefore, incapable, or deluded. He was not going to waste time listening to him, and then he was afraid that his follies Dimitri could get hurt.
Dimitri's grandfather was with him, and said, "but in fact we have a better idea might work, I can help you Dimitri." The mayor then heard the idea, and although he feared for the safety of Dimitri and grandfather decided to support them, so he thought, would die without groped all the same.
Dimitri and his grandfather, then began to build a brick house. With a huge fireplace. When the house was finished, Dimitri went on the roof and started screaming "dragon! You're afraid of the chimneys! "," Draaaago! You're afraid of camiiiini. " For a bit 'of times.
At one point, the dragon, fed up with this phrase shouted little meaning in turn (with the big voice) "I'm not afraid of the fireplaces are the dragon, and certainly do not fear the chimneys." At that Dimitri said, "and then, if you're not afraid, jump in the chimney of this house, let me see if you can." The dragon threatened "tomorrow, you'll see." The next day
Dimitri, climbed on the roof of the house began to scream "dragon! You're afraid of the chimneys. " He feared that the dragon had been withdrawn by the promise of jumping into the chimney. "Dragon! You're afraid of the chimneys. " Also feared that keeps his promise "draaaago! You're afraid of camiiiiini. "
At some point, "PUM PUM PUM", Dimitri felt the footsteps of the dragon approaching, you could tell he was angry, grunted "I'm not afraid," and then jumped with a roar in the chimney.
At that exact moment, the grandfather, who was inside the house, closed quite quickly that the network was attacked under the chimney so as to capture the dragon in a sack. Done!
The dragon was shocked, but laughed with a loud voice frightening "Dost thou think to have me arrested? Ha! Ha! I can breathe fire !!!". But when he was about to do it Dimitri poured a barrel of water on his face, and the dragon, unable to breathe fire, he realized that he could not get rid of the network.
Now the dragon had to pull out from the house. But as you could see that the door was smaller than the dragon? A
Dimitri was another idea. He climbed on the roof and the chimney this time threw a barrel of pepper, down to the dragon, and ran away.
The dragon began to rub the nose, the cilia to beat, breathing weird, and then hold your breath, and then wanting to sneeze at, "e-... e-..." ... until the "e-ciùuuu "sneezed and the house of bricks collapsed.
Now the dragon was out of the house, always closed on the network. It was a little 'dent, and also cooled. So trapped, was no longer so afraid of the people of the country.
were there all around. A mock him, now that they saw him helpless. A taunt each other, now that they had no more fear.
They wanted to kill him, and soon, to forget about it. To do as well not exist.
party, furious "kill him! Kill him! "
Dimitri looked at the dragon. The grandfather looked
Dimitri watching the dragon. She put her hand on his shoulder, and stayed there.
Dimitri spoke, and this time he heard it now "I have an idea: what if instead of killing him sent him to the zoo in the capital? Will be pleased to have him there, there can no longer hurt, and we'll be spared to kill him. "
There was no debate: those who wanted the dragon was killed does not decide to kill them, in person, and then became convinced that the idea of \u200b\u200bthe zoo was not too bad.
So the dragon left, loaded on a truck made three trucks combined.
The zoo was welcomed as a wonderful rarity. From all the countries of the region, and zoo visitors came prosperous, famous.
But as time passed, the visitors began to dwindle, everyone had seen the dragon was no longer a novelty, and their earnings declined. The dragon, however, continued to eat a lot every day a truckload of bread, baguettes, roses, strands, and then milk so much, barrels and barrels, type 30, and then fresh vegetables, fruit, potatoes, rice, pasta ...
the zoo did not know how to keep it. They resisted a bit 'but then began to consider the idea of \u200b\u200bkilling him, or let it die of hunger.
The children of the manager of the zoo, however, had another idea. They die so sorry that the dragon. Therefore proposed to teach the dragon to become good "if it becomes good, we no longer have the need to kill him."
could be a good idea, but how?
Someone had heard that in China there were wise people able to speak the language of the dragons, they decided to ask for their help.
They invited two big papers in town and explained to them the whole story: the dragon that attacked the country in terror, failed attempts to kill, capture, life in the zoo ...
The essays were dressed in normal clothes in China , light and simple.
They sat on a bench in front of the dragon's cage and began to speak among themselves in the language of dragons.
They told funny stories in which someone, such as a wolf or a poisonous snake, changed their lives, a sad, beaten, solitary, in a cheerful and fun with others. They spoke quietly, and laughing, happy.
Every day they sat on the bench to tell a story. Once told the story of the wolf of Gubbio, where Francis made peace, because the Chinese know many stories from around the world.
They told of the pleasure of getting along, listening to live together in peace.
The dragon listened, and listened, and thought vaguely. Was moved, and she hoped he enjoyed.
One day, after so many tales, the dragon turned to the two essays, "Gentlemen, sorry to interrupt you, I have heard for many days, I thought and imagined, and now I have a question for you: do you think I can become good too? ". The two essays
looked and smiled and said, this time just rivolti al drago “se vuoi essere buono, vale a dire se ti importa di star bene con gli altri e se ti importa di goderti la pace, allora sei già buono, devi solo stare attento a non fare male a nessuno”.
Si guardarono negli occhi, erano tutti contenti.
I saggi andarono subito dal direttore dello zoo a dare la buona notizia. Incominciarono i festeggiamenti. Tutti, i visitatori, il direttore, i figli, i lavoratori dello zoo, tutti, fecero un grande pic nic, aprirono la gabbia e festeggiarono coccolandosi il drago.
Il drago era felice di essere libero, per questo decise di tornare al suo paese. Mangiò un po’, poi salutò ciascuno e li lasciò fra musiche e canti a festeggiare.
Everyone felt so light that they had forgotten to warn the locals that the dragon was coming back.
So it happened that when the dragon came to the village, when, "PUM PUM PUM", from a distance were heard his footsteps scary, first in disbelief and immediately terrified, all the villagers ran away screaming "soon! Close yourselves at home! The dragon is back! Presto! Help, help! ".
The terror was back.
Everyone was locked up at home, in the dark, but the shutters were closed to not see anything.
Only Dimitri, peering from behind the shutters. Down in the square he saw the dragon explained that "people know that before I hurt, but I did not. I do not know how to fix it. I was sad, and I did not. I was angry and I thought it was all your fault, because I wanted to die. I was alone, and blind, so I was bad.
Please believe me, now I understand. Please believe me, I will not hurt, I love peace. "
Nobody believed him. He spoke with his usual deep voice, and they stopped their ears because they were very afraid.
Dimitri, who remembered when he had looked at him, from afar, from above the roof and next to the fireplace, rather than listening.
He saw sad, lonely, desperate and hopeful. It went down in the square. He went
the dragon. The dragon let Dimitri ascended to ride on its scales, and began to play. Allegri.
people gradually realized that the voices and sounds were changed. They too began to peek between the blinds of wood and saw Dimitri jump and laugh on the dragon. The dragon laughed, with his deep voice, that now was not just afraid.
So the square is gradually filled with people saying "I am" and was happy to be there.
With the days following were organized well. The dragon was carrying, keeping on its chips, packs of bricks up on the hill. It would have been an almost impossible without his help, certainly worth to be paid off with truckloads of baguette e latte.
Faceva da autobus trasportando le persone sedute in fila sulla sua schiena, e si dava da fare con altri lavoretti. Poi la sera cantava insieme a tutti.
Un giorno morì. Fu seppellito nella terra, vicino ad una lapide che raccontava la storia della sua vita con il paese.
Diceva la mamma che sul terreno dove il drago era stato seppellito nacquero alcuni grandi cardi, a ricordo delle sue scaglie. 
Questa è la storia che ci raccontava la mamma e che io ho raccontato a Margherita, mia figlia, così come l’ho capita.
C’era una volta un drago che terrorizzava il paese vicino a cui viveva. Ogni tanto scendeva per le strade e si mangiava qualcuno, o anche solo lo mordeva portandosi via qualche pezzo, un braccio, o una gamba.
La gente del paese aveva tentato in all ways to kill him.
had called a group of talented archers. These can hurt you, but the arrows do not penetrate the thick skin of the dragon, remained stuck dangling, giving him trouble, but failing to kill him. Imagine the discomfort of an arrow dangling in the skin, so you can understand how angry and become even more ferocious dragon.
Then they called a group of riflemen. Their bullets bounced off the skin of the dragon, they could not kill him, the scratched up a bit to, 'and he got angry more and more.
They were all desperate, especially the mayor, did not know how to succeed in killing the dragon. For them the problem was this: "How to kill him" and did not know how. They did not realize that the problem was rather how to defend themselves or avoid being hurt.
One day Dimitri, who was 8 years old, went to the mayor to propose their help, "I know how to do." The mayor was in disbelief, no one, not even the adults, even adults are experts in the killings, they knew how to do, and they were afraid. Dimitri was rather quiet, and said doing so.
The mayor thought that Dimitri was 'just a child', therefore, incapable, or deluded. He was not going to waste time listening to him, and then he was afraid that his follies Dimitri could get hurt.
Dimitri's grandfather was with him, and said, "but in fact we have a better idea might work, I can help you Dimitri." The mayor then heard the idea, and although he feared for the safety of Dimitri and grandfather decided to support them, so he thought, would die without groped all the same.
Dimitri and his grandfather, then began to build a brick house. With a huge fireplace. When the house was finished, Dimitri went on the roof and started screaming "dragon! You're afraid of the chimneys! "," Draaaago! You're afraid of camiiiini. " For a bit 'of times.
At one point, the dragon, fed up with this phrase shouted little meaning in turn (with the big voice) "I'm not afraid of the fireplaces are the dragon, and certainly do not fear the chimneys." At that Dimitri said, "and then, if you're not afraid, jump in the chimney of this house, let me see if you can." The dragon threatened "tomorrow, you'll see." The next day
Dimitri, climbed on the roof of the house began to scream "dragon! You're afraid of the chimneys. " He feared that the dragon had been withdrawn by the promise of jumping into the chimney. "Dragon! You're afraid of the chimneys. " Also feared that keeps his promise "draaaago! You're afraid of camiiiiini. "
At some point, "PUM PUM PUM", Dimitri felt the footsteps of the dragon approaching, you could tell he was angry, grunted "I'm not afraid," and then jumped with a roar in the chimney.
At that exact moment, the grandfather, who was inside the house, closed quite quickly that the network was attacked under the chimney so as to capture the dragon in a sack. Done!
The dragon was shocked, but laughed with a loud voice frightening "Dost thou think to have me arrested? Ha! Ha! I can breathe fire !!!". But when he was about to do it Dimitri poured a barrel of water on his face, and the dragon, unable to breathe fire, he realized that he could not get rid of the network.
Now the dragon had to pull out from the house. But as you could see that the door was smaller than the dragon? A
Dimitri was another idea. He climbed on the roof and the chimney this time threw a barrel of pepper, down to the dragon, and ran away.
The dragon began to rub the nose, the cilia to beat, breathing weird, and then hold your breath, and then wanting to sneeze at, "e-... e-..." ... until the "e-ciùuuu "sneezed and the house of bricks collapsed.
Now the dragon was out of the house, always closed on the network. It was a little 'dent, and also cooled. So trapped, was no longer so afraid of the people of the country.
were there all around. A mock him, now that they saw him helpless. A taunt each other, now that they had no more fear.
They wanted to kill him, and soon, to forget about it. To do as well not exist.
party, furious "kill him! Kill him! "
Dimitri looked at the dragon. The grandfather looked
Dimitri watching the dragon. She put her hand on his shoulder, and stayed there.
Dimitri spoke, and this time he heard it now "I have an idea: what if instead of killing him sent him to the zoo in the capital? Will be pleased to have him there, there can no longer hurt, and we'll be spared to kill him. "
There was no debate: those who wanted the dragon was killed does not decide to kill them, in person, and then became convinced that the idea of \u200b\u200bthe zoo was not too bad.
So the dragon left, loaded on a truck made three trucks combined.
The zoo was welcomed as a wonderful rarity. From all the countries of the region, and zoo visitors came prosperous, famous.
But as time passed, the visitors began to dwindle, everyone had seen the dragon was no longer a novelty, and their earnings declined. The dragon, however, continued to eat a lot every day a truckload of bread, baguettes, roses, strands, and then milk so much, barrels and barrels, type 30, and then fresh vegetables, fruit, potatoes, rice, pasta ...
the zoo did not know how to keep it. They resisted a bit 'but then began to consider the idea of \u200b\u200bkilling him, or let it die of hunger.
The children of the manager of the zoo, however, had another idea. They die so sorry that the dragon. Therefore proposed to teach the dragon to become good "if it becomes good, we no longer have the need to kill him."
could be a good idea, but how?
Someone had heard that in China there were wise people able to speak the language of the dragons, they decided to ask for their help.
They invited two big papers in town and explained to them the whole story: the dragon that attacked the country in terror, failed attempts to kill, capture, life in the zoo ...
The essays were dressed in normal clothes in China , light and simple.
They sat on a bench in front of the dragon's cage and began to speak among themselves in the language of dragons.
They told funny stories in which someone, such as a wolf or a poisonous snake, changed their lives, a sad, beaten, solitary, in a cheerful and fun with others. They spoke quietly, and laughing, happy.
Every day they sat on the bench to tell a story. Once told the story of the wolf of Gubbio, where Francis made peace, because the Chinese know many stories from around the world.
They told of the pleasure of getting along, listening to live together in peace.
The dragon listened, and listened, and thought vaguely. Was moved, and she hoped he enjoyed.
One day, after so many tales, the dragon turned to the two essays, "Gentlemen, sorry to interrupt you, I have heard for many days, I thought and imagined, and now I have a question for you: do you think I can become good too? ". The two essays
looked and smiled and said, this time just rivolti al drago “se vuoi essere buono, vale a dire se ti importa di star bene con gli altri e se ti importa di goderti la pace, allora sei già buono, devi solo stare attento a non fare male a nessuno”.
Si guardarono negli occhi, erano tutti contenti.
I saggi andarono subito dal direttore dello zoo a dare la buona notizia. Incominciarono i festeggiamenti. Tutti, i visitatori, il direttore, i figli, i lavoratori dello zoo, tutti, fecero un grande pic nic, aprirono la gabbia e festeggiarono coccolandosi il drago.
Il drago era felice di essere libero, per questo decise di tornare al suo paese. Mangiò un po’, poi salutò ciascuno e li lasciò fra musiche e canti a festeggiare.
Everyone felt so light that they had forgotten to warn the locals that the dragon was coming back.
So it happened that when the dragon came to the village, when, "PUM PUM PUM", from a distance were heard his footsteps scary, first in disbelief and immediately terrified, all the villagers ran away screaming "soon! Close yourselves at home! The dragon is back! Presto! Help, help! ".
The terror was back.
Everyone was locked up at home, in the dark, but the shutters were closed to not see anything.
Only Dimitri, peering from behind the shutters. Down in the square he saw the dragon explained that "people know that before I hurt, but I did not. I do not know how to fix it. I was sad, and I did not. I was angry and I thought it was all your fault, because I wanted to die. I was alone, and blind, so I was bad.
Please believe me, now I understand. Please believe me, I will not hurt, I love peace. "
Nobody believed him. He spoke with his usual deep voice, and they stopped their ears because they were very afraid.
Dimitri, who remembered when he had looked at him, from afar, from above the roof and next to the fireplace, rather than listening.
He saw sad, lonely, desperate and hopeful. It went down in the square. He went
the dragon. The dragon let Dimitri ascended to ride on its scales, and began to play. Allegri.
people gradually realized that the voices and sounds were changed. They too began to peek between the blinds of wood and saw Dimitri jump and laugh on the dragon. The dragon laughed, with his deep voice, that now was not just afraid.
So the square is gradually filled with people saying "I am" and was happy to be there.
With the days following were organized well. The dragon was carrying, keeping on its chips, packs of bricks up on the hill. It would have been an almost impossible without his help, certainly worth to be paid off with truckloads of baguette e latte.
Faceva da autobus trasportando le persone sedute in fila sulla sua schiena, e si dava da fare con altri lavoretti. Poi la sera cantava insieme a tutti.
Un giorno morì. Fu seppellito nella terra, vicino ad una lapide che raccontava la storia della sua vita con il paese.
Diceva la mamma che sul terreno dove il drago era stato seppellito nacquero alcuni grandi cardi, a ricordo delle sue scaglie.
Monday, September 22, 2008
What Does Flood Zone U Mean
that boredom does not have time. is a confused period. the usual mess that I have not yet learned to manage. I sweat still.
and I would have much to say and show.
a little at a time.
there is sangiovese, cold dishes similar to works of art of national chefs, people and the vineyards of Acquiterme ..
for today I'm pleased to show you the Crete Senesi
we've come, I and my happy family (a partner, a child) as we headed to Montepulciano, in late August. through the Chianti. wow.
montepulciano to me and Christian (the usual Viggo) we have fatto parte della giuria del concorso enogastronomico "a tavola con il (vinello) Nobile) di cui vi racconterò.
ho riempito gli occhi di colori, odori e immagini. ho aperto le finestre e c'ho fatto passare aria pulita e spazi immensi. colline dopo colline.
per un pò sto a posto.
tempo scaduto.
Friday, September 5, 2008
Kate Playground Emule
è il momento della vendemmia. negli ultimi tempi ho avuto la fortuna di visitare diverse vigne e cantine (con calma vi racconto tutto) in giro per l'italica penisola. Si sente, quasi palpabile, the bustle and energy that envelops the tenants.
men and women. young and old.
wrapped me too
me excited to hear stories of life spent at the vineyard.
is the time of the events, after the wait.
perhaps is also the time of year with the highest rate of events, exhibitions and events related to wine and traditional Italian cuisine. of course. and it is right in this September afosetto held the first national edition of Charme Sommelier.
a contest held by Ais and Wines Group (eight large families of wine: Bisol, Carpineto, Umberto Cesari, Garofalo, cloaks, Pighin and Tommasi) to find the best, the sweetest, the sommelier piùmeglio of all that we are in Italy. yes, I know you can not tell, but chisenefregailblogèmioeciscrivocomemipareame (I).
returning adult, style, elegance, charisma and professionalism are the qualities required of the winner somelier Charming, who will take home a beautiful basket full of goodies: gold diamond brooch Charme Sommelier, a travel award Resuming in London (tasting, pierrreanno, meet ggente) and may also participate in the lessons of the training school somelier House. were organized three events: Rome Sept. 4, in Palermo on 14 and in Milan on 19 (at the Westin Palace. September 21 and the relay final at the Bisol, Valdobbiadene hills of the "Duca di Dolle", a former Cistercian monastery (circecence.. cirsstercenste m'arrendo ...) for the incredible beauty.
I've been on for the last time Jadavagando, the day among the vineyards and made in the goodness Bisol, last July. and there is also another post on Bisol. indeed, is the first post that I put in this blog. I find them funny.'re all young people in and out, full of desire to do and with an open mind and creative. now they also have the Mazzorbo islet in the lagoon of Venice, complete with a restaurant and relays www.tesesoridivenezia.it and then tour packages to discover the treasures of Venetian gastronomy, typical Venetian line for Jada.
fig.
.. I'm more than a hundred members who will vie for the title of House somelier award-winning sommelier and the press. Will be judged by a jury chaired by Terenzo Medrano-pres-Ais and Gianluca Bisol and every evening - open to the public and provide for a dinner event planned and prepared by the good (and my fellow countrymen) chef Paola Budel. 
the evening will be a real test and candidates will serve the diners watched over dall'apposita jury that will consider the style of service, competence, capacity exposure, gestures and more. A special prize will be awarded by a committee made up of journalists. metrics are: dress code, poise, elegance, service, presentation of the wine, skill and charisma. pictured below last year's winners and Mr. Bisol
then tell you who wins
info www.bisol.it
Tuesday, September 2, 2008
Gay Cruising Areas On The A1
erto 2: al canaj e la tosela
do not know if they say or cianai Canaj ( boy, man) .. but the fact is that Fabio, the guy below, he was having tosella, when I came here .. and so I stayed to see and photograph. Ertan
according to the recipe for this type of cheese, it takes approximately 10-12 eyeshadow, glasses of wine, whether white or black. to drink, not to add ingredients, of course.
do not know if they say or cianai Canaj ( boy, man) .. but the fact is that Fabio, the guy below, he was having tosella, when I came here .. and so I stayed to see and photograph. Ertan
according to the recipe for this type of cheese, it takes approximately 10-12 eyeshadow, glasses of wine, whether white or black. to drink, not to add ingredients, of course.
Thursday, August 21, 2008
How To Tell A Fake Breitling Colt Watch
erto
son returned home. first week in the mountains, in a kind of retreat, and then spar with my family. I Erto in mid-August for the annual appointment with the exhibition titled "between the old and new. rediscovery of the craftsmanship." the most beautiful day in this corner of Valcellina.
Erto is a village in the Alps of Friuli, on the border with Veneto and the province of Belluno. William, my father was born there and then moved to live and work in Spar (8 km downstream), where I grew up. between steep and spar is dam Vajont that united the peoples of both countries in the tragedy and sorrow.
was October 9 to 63.
the same day, thirty years ago, my father was born.
( "A stone is dropped into a glass, the water is out on the tablecloth. That's it. Except that the stone was as big as a mountain, the tall glass hundreds of feet, and down on the tablecloth , were thousands of human beings who could not defend themselves. "
Dino Buzzati, Corriere della Sera October 10, 1963)
spar was swept away by the force of the water.
steep was emptied abandoned. Vajont some ended up living in a purpose-built paesone tuttocemento at the end of Valcellina towards Pordenone. ugly strong.
was also built a new Erto, just above the old. again with the use and abuse of cement.
years Ertan's been able to give a soul to the ghost town, inhabited again in part, renovating homes in the rocks, creating an even popular hotel and offering music, festivals and traditions.
(to see at least once in their life representation of the Sacred Passion of the Christ. Lovers of free climbing is also a climbing wall, a destination for climbers from around the world)
thanks to Marco Paolini and his "story Vajont" (theatrical and television monologue was broadcast on RAI 1 in prime time a few years ago and performed in most Italian opera houses and others) and Mauro Corona and his books , steep managed to get recognized.
has become a must for tourists
has returned to life.
strange people, the Ertan. in the dialect of Ladino origin. a mixture, a grammelot. and I regret not understand! My father took us to learn it.
luckily I found a blog that provides lessons Ertan
http://nertwork.blogspot.com/
even if it's been a while that did not place ..
Nb: double do not exist.
basic phrases:
negli ultimi anni ha fatto capolino anche un ristorante "il gallo cedrone" that once again all the tastes and flavors of this part of Italy, from frico with polenta. looks like a pancake: no eggs, very tasty, made with potatoes, onions, cheese with different seasoning, salt and oil exvgn
www.erto.it
www.vajont.net
mauro corona: http://www.dispersoneiboschi.it/ 
son returned home. first week in the mountains, in a kind of retreat, and then spar with my family. I Erto in mid-August for the annual appointment with the exhibition titled "between the old and new. rediscovery of the craftsmanship." the most beautiful day in this corner of Valcellina. 
Erto is a village in the Alps of Friuli, on the border with Veneto and the province of Belluno. William, my father was born there and then moved to live and work in Spar (8 km downstream), where I grew up. between steep and spar is dam Vajont that united the peoples of both countries in the tragedy and sorrow. was October 9 to 63.
the same day, thirty years ago, my father was born.
( "A stone is dropped into a glass, the water is out on the tablecloth. That's it. Except that the stone was as big as a mountain, the tall glass hundreds of feet, and down on the tablecloth , were thousands of human beings who could not defend themselves. "
Dino Buzzati, Corriere della Sera October 10, 1963)
spar was swept away by the force of the water.
steep was emptied abandoned. Vajont some ended up living in a purpose-built paesone tuttocemento at the end of Valcellina towards Pordenone. ugly strong.
was also built a new Erto, just above the old. again with the use and abuse of cement.
years Ertan's been able to give a soul to the ghost town, inhabited again in part, renovating homes in the rocks, creating an even popular hotel and offering music, festivals and traditions.
(to see at least once in their life representation of the Sacred Passion of the Christ. Lovers of free climbing is also a climbing wall, a destination for climbers from around the world)
thanks to Marco Paolini and his "story Vajont" (theatrical and television monologue was broadcast on RAI 1 in prime time a few years ago and performed in most Italian opera houses and others) and Mauro Corona and his books , steep managed to get recognized.
has become a must for tourists
has returned to life.
strange people, the Ertan. in the dialect of Ladino origin. a mixture, a grammelot. and I regret not understand! My father took us to learn it. luckily I found a blog that provides lessons Ertan
http://nertwork.blogspot.com/
even if it's been a while that did not place ..
Nb: double do not exist.
basic phrases:
- Hello ----> Bond
-
- How are you? ----> C is m ó Stasta?
-
- Well, thanks ----> B is ign, Grathia
-
- What's your name? ----> C is m ó ciameto you?
-
- My name is ______. ----> M donut is _______.
-
- Nice to meet you. ----> B is Ivete alc (a drink)
-
Thanks. ----> Grathia. -
- Please. ----> D is nia.
-
SI. ----> and -
No. ----> No -
- Excuse me. ( drawing attention ) ----> ó sentry.
-
- Excuse me. ( asking forgiveness ) ----> Scu ś is ime.
-
- Sorry. ----> M is Despi is s
-
- Goodbye ----> S is see ó n
-
I do not speak [well] the Ertan. ----> no parl b is ign seems to be n is rt.
-
- the Ertan you speak? ----> Parlet par from n is rt?
-
- Is there anyone here who speaks Ertan? ----> is the calchedun ó who seems to be talking n is rt?
-
Help! ----> Help -
- Warning! ----> Atento!
-
Buona notte ----> B ò na nuat -
- Non capisco ----> N ò capìs
-
- Dov'è posso trovare un bar? ----> Dolà p ò se sciatè un bar?
negli ultimi anni ha fatto capolino anche un ristorante "il gallo cedrone" that once again all the tastes and flavors of this part of Italy, from frico with polenta. looks like a pancake: no eggs, very tasty, made with potatoes, onions, cheese with different seasoning, salt and oil exvgn 
www.erto.it
www.vajont.net
mauro corona: http://www.dispersoneiboschi.it/ Thursday, August 7, 2008
Shortness Of Breath Pain In Leg Petite
voce+bosco+gusto+renon. ssshh...
tests .. uh .. the voice transmission is my , photos are MMIII .. .
lest the sgrunfa and my beloved medlar for the advice and support.
through Cri-cri for the info.
seems to be a hustler, but it is not.
good summer
abalush
In two long weekend 21-24 August and 4-7 September (Thursday through Sunday) The package costs 350 € per person with accommodation, breakfast and dinner (in the afternoon there is a small snack, if desired). But there are many other offerings of the hotel, from August until late November, with weekly stays starting at 390 €. Info: Hotel del Bosco Tann, 22 Tann away, Collalbo - Renon, Bolzano, tel. 0471 356 264.
www.tann.it
you can also see the video on youtube.com, http://it.youtube.com/watch?v=-bO7f3mf98o
tests .. uh .. the voice transmission is my , photos are MMIII .. .
lest the sgrunfa and my beloved medlar for the advice and support.
through Cri-cri for the info.
seems to be a hustler, but it is not.
good summer
abalush
In two long weekend 21-24 August and 4-7 September (Thursday through Sunday) The package costs 350 € per person with accommodation, breakfast and dinner (in the afternoon there is a small snack, if desired). But there are many other offerings of the hotel, from August until late November, with weekly stays starting at 390 €. Info: Hotel del Bosco Tann, 22 Tann away, Collalbo - Renon, Bolzano, tel. 0471 356 264.
www.tann.it
you can also see the video on youtube.com, http://it.youtube.com/watch?v=-bO7f3mf98o
Thursday, July 24, 2008
Pokemon Games Do Nokia
ho fatto il pane. Semplice.
series .. learn the art and put it aside ..
for years and years I tried not to learn. My father was a baker, my brother is a pastry chef. I help pastrottiere help. In short, I've got to learn not to put my hard work, one of those jobs that will affect a Ninin life ... awake at night, angry day.
but now .. (maybe because my dad is gone, or simply because they do not è un dovere ma un piacere) panifico. a casa, in cucina ( 2 metri per tre..un caldo becco), per conto mio. ricordando (con un sorriso che sorge spontaneo) di quel gesto che mio padre faceva quando metteva il malto nel mega impasto del pane all olio o il movimento rapido e deciso che faceva per incidere i filoni prima di infilarli in forno.
ho pian piano tirato fuori dal cassetto dei ricordi come si impasta, come si tratta la pasta o come va manipolata e lavorata per farci le biove o le mantovane. l'intenzione e l'attitudine.
e mi piace. che storia, la vita.
panifico regolarmente.
il più delle volte è pane Semplice, con un pò d'olio extrvrgn. per praticità preparo lunghi strands from a kilo then cut into slices and put them in the freezer.
ready to be roasted in the morning .. and spread of the infinite goodness of the berry jam that I made a couple of weeks ago.
or bruschetta with garlic, olive oil, fresh tomato, basil and boiled eggs. with a few drops of balsamic vinegar of Modena trad (the thick dense). my son is greedy.
0 1 kg of flour, 550 gr water tiepidina, a little cube of yeast, a tablespoon of salt, two or three tablespoons of oil, a malt barley, patience.
work the ingredients until the mixture is homogeneous, smooth and elastic.
during processing (Which should last about ten minutes) think of anything else. fly with the mind and imagination in future projects, travel or exotic beautiful big boy. letting go at the pace of the work of your arms.
from soi understand when it is ready.
put the dough ball into a bowl and then into the oven off with in a saucepan with boiling water.
after an hour to put the dough on a work surface (or on a floured table) obtaining two pieces and work them to strand. no, I did not make photos during the process.
let stand 45-50 minutes more, recording the current with a very sharp knife and bake, ahh rimetteteci also the pot of boiling water. the steam helps.
180/200 degrees for about 25 minutes.
know ... I'm not good at explaining recipes. but if you pass my house I'll show you ... 
series .. learn the art and put it aside .. for years and years I tried not to learn. My father was a baker, my brother is a pastry chef. I help pastrottiere help. In short, I've got to learn not to put my hard work, one of those jobs that will affect a Ninin life ... awake at night, angry day.
but now .. (maybe because my dad is gone, or simply because they do not è un dovere ma un piacere) panifico. a casa, in cucina ( 2 metri per tre..un caldo becco), per conto mio. ricordando (con un sorriso che sorge spontaneo) di quel gesto che mio padre faceva quando metteva il malto nel mega impasto del pane all olio o il movimento rapido e deciso che faceva per incidere i filoni prima di infilarli in forno.
ho pian piano tirato fuori dal cassetto dei ricordi come si impasta, come si tratta la pasta o come va manipolata e lavorata per farci le biove o le mantovane. l'intenzione e l'attitudine.
e mi piace. che storia, la vita.
panifico regolarmente.
il più delle volte è pane Semplice, con un pò d'olio extrvrgn. per praticità preparo lunghi strands from a kilo then cut into slices and put them in the freezer.
ready to be roasted in the morning .. and spread of the infinite goodness of the berry jam that I made a couple of weeks ago.
or bruschetta with garlic, olive oil, fresh tomato, basil and boiled eggs. with a few drops of balsamic vinegar of Modena trad (the thick dense). my son is greedy. 
0 1 kg of flour, 550 gr water tiepidina, a little cube of yeast, a tablespoon of salt, two or three tablespoons of oil, a malt barley, patience. work the ingredients until the mixture is homogeneous, smooth and elastic.
during processing (Which should last about ten minutes) think of anything else. fly with the mind and imagination in future projects, travel or exotic beautiful big boy. letting go at the pace of the work of your arms.
from soi understand when it is ready.
put the dough ball into a bowl and then into the oven off with in a saucepan with boiling water.
after an hour to put the dough on a work surface (or on a floured table) obtaining two pieces and work them to strand. no, I did not make photos during the process.
let stand 45-50 minutes more, recording the current with a very sharp knife and bake, ahh rimetteteci also the pot of boiling water. the steam helps.
180/200 degrees for about 25 minutes.
know ... I'm not good at explaining recipes. but if you pass my house I'll show you ... Wednesday, July 23, 2008
Fastest Pc Proccessor
viva la nazionale!
that of Italian chefs .. not .. the other one with all those beautiful boys running after national soccer ball. which to me, sincerity and simplicity, I do not care. no'l me pias.
the good lads assemble here, Serve, spignattano create the most beautiful dishes and train for the next Olympics.
the National Italian cooks, nic for friends, is the national team of kitchen officially promoting our culinary traditions, both at home and abroad. last October have shown great creativity and talent by winning two gold medals and the trophy Cooking Kremlin Cup in Moscow.
few weeks ago I spent in Milan to attend the press in a workout ahead of the upcoming Olympics kitchen, to be held in Erfurt, in Germany, 19 to 22 October.
appetizer .. ..
le olimpiadi si tengono, com'è normale, ogni quattro anni. si riuniranna in terra crucca ventotto nazionali da tutto il mondo.
dev'essere la prima volta che mi vien voglia di seguire una nazionale in trasferta.
sensazione bizzarra.
l'allenamento, aperto a stampa e sponsor, e stato organizzato allo Yacht club di milano
non è che dovessimo solo magnà e dire quantobuonoquantobravi..dovevamo anche votare i vari piatti, valutare ed esprimere Leave a comment. hard work.
marco valley, nice pr and voice of the national chefs (he èchef me, event organizer, a brilliant contributor to the monthly culinary and animator) explained very well the rules and parameters to be followed for the preparation of the dishes in the race. left me stunned (I, daughter of baker and lover of all starchy possible ..) the absence of fragrant bread on the table. but, being an international competition, but we have to redo us Italians to the rule that there should be carbohydrates, but in making the dish.
nothing crumb to nibble while waiting ...
.. is printing, beauty ...
.. at my table while
but we do a roundup on the plates developed by the chefs Italian "...
.. sweet ..
all preparations are balanced, tasty and creative. .. I do not think it was the re nemanco perperone.
the Olympic team :
the team manager Fabio Tacchella the Team chef Gianluca Tomasi (in the role of captain), chef's Angelo Giovanni Di Lena, Marco Giannini, Fabio Mancuso, Francesca Marsetti, Nalon Gregori, Matteo Sangiovanni, Vito Antonio Semeraro, Nicola Vizzarri and pastry chef Marcello Martinangeli, accompanied by the PR, the chef Marco Valletta.
site for info
www.nazionaleitalianacuochi.com 
that of Italian chefs .. not .. the other one with all those beautiful boys running after national soccer ball. which to me, sincerity and simplicity, I do not care. no'l me pias.
the good lads assemble here, Serve, spignattano create the most beautiful dishes and train for the next Olympics.
the National Italian cooks, nic for friends, is the national team of kitchen officially promoting our culinary traditions, both at home and abroad. last October have shown great creativity and talent by winning two gold medals and the trophy Cooking Kremlin Cup in Moscow. few weeks ago I spent in Milan to attend the press in a workout ahead of the upcoming Olympics kitchen, to be held in Erfurt, in Germany, 19 to 22 October.
appetizer .. ..
le olimpiadi si tengono, com'è normale, ogni quattro anni. si riuniranna in terra crucca ventotto nazionali da tutto il mondo. dev'essere la prima volta che mi vien voglia di seguire una nazionale in trasferta.
sensazione bizzarra.
l'allenamento, aperto a stampa e sponsor, e stato organizzato allo Yacht club di milano 
non è che dovessimo solo magnà e dire quantobuonoquantobravi..dovevamo anche votare i vari piatti, valutare ed esprimere Leave a comment. hard work. marco valley, nice pr and voice of the national chefs (he èchef me, event organizer, a brilliant contributor to the monthly culinary and animator) explained very well the rules and parameters to be followed for the preparation of the dishes in the race. left me stunned (I, daughter of baker and lover of all starchy possible ..) the absence of fragrant bread on the table. but, being an international competition, but we have to redo us Italians to the rule that there should be carbohydrates, but in making the dish.
nothing crumb to nibble while waiting ...
.. is printing, beauty ...
.. at my table while
but we do a roundup on the plates developed by the chefs Italian "...
.. sweet .. 
all preparations are balanced, tasty and creative. .. I do not think it was the re nemanco perperone. Blava Blava
the Olympic team : the team manager Fabio Tacchella the Team chef Gianluca Tomasi (in the role of captain), chef's Angelo Giovanni Di Lena, Marco Giannini, Fabio Mancuso, Francesca Marsetti, Nalon Gregori, Matteo Sangiovanni, Vito Antonio Semeraro, Nicola Vizzarri and pastry chef Marcello Martinangeli, accompanied by the PR, the chef Marco Valletta.
site for info
www.nazionaleitalianacuochi.com
Subscribe to:
Posts (Atom)