Il 2010 si è chiuso come un anno di transizione, è trascorso per alcuni aspetti veloce e per altri risuonano ancora i suoi suoni nelle nostre orecchie.
Si sono realizzati propositi importanti mentra altri sono ancora li pronti ad essere rispolverati per questo nuovo anno che inizia, d'altronde chi non ha stilato anche solo mentalmente una lista di intenti?
Sicuramente al primo posto per noi c'è e ci sarà sempre l'imparare ogni giorno ad apprezzare le piccole cose, fermare il tempo e godersi attimi importanti fatti di semplici gesti e sentimenti delicati; cercare di trovare in ogni aspetto il lato positivo è Perhaps the exercise more complicated and difficult, especially if circumstances are difficult and adverse lived.
2011 This will be the year of growth for us and certainly we'll make it together, hand in the hand of our little Vicky.
Small Christmas lights are to turn off but they do not smorzerà hope in the hearts of us all.
The cake that we present today is the preferred Fico, I always prepare him and is of undoubted goodness as well as being highly effective to combat heat -cold that characterizes
Orange Parfait
100 g sugar 4 egg yolks
peel of 2 oranges grated
200 ml of orange juice
vanillin + 50 grams of sugar
1 \\ 2 cups cream to assemble
With an electric mixer work the sugar with the yolks egg until you have almost a creamy white, add the juice and orange peel gently.
Whip the cream with icing sugar and vanilla, incorporated the two compounds with a wooden spoon from the bottom up - arrange them in molds in the freezer at least a couple of hours before serving.
With a pan in a water bath proceed to the dissolution of that dark chocolate parfait with skillful gesture toward the cold before serving.
2011 This will be the year of growth for us and certainly we'll make it together, hand in the hand of our little Vicky.
Small Christmas lights are to turn off but they do not smorzerà hope in the hearts of us all.
The cake that we present today is the preferred Fico, I always prepare him and is of undoubted goodness as well as being highly effective to combat heat -cold that characterizes
Orange Parfait
100 g sugar 4 egg yolks
peel of 2 oranges grated
200 ml of orange juice
vanillin + 50 grams of sugar
1 \\ 2 cups cream to assemble
With an electric mixer work the sugar with the yolks egg until you have almost a creamy white, add the juice and orange peel gently.
Whip the cream with icing sugar and vanilla, incorporated the two compounds with a wooden spoon from the bottom up - arrange them in molds in the freezer at least a couple of hours before serving.
With a pan in a water bath proceed to the dissolution of that dark chocolate parfait with skillful gesture toward the cold before serving.
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