Denise Milani Top Less 2010

Even cushions. Armchairs

After the soft cushions, pillows pleated here:)

Difference Between Damask And Jacquard

The garden with all the chairs.
This year I'll have to repaint the shutters. I take this opportunity to paint them white too.

Healthiest Greek Yoghurt

A table! :)

Here, the table is mounted.

Bike Crash Numbness In Legs

Zarzuela

For the curious, here is the origin of the Zarzuela: http://fr.wikipedia.org/wiki/sarsuela

Ingredients (for 6 people )
- Variety of 1 kg of your favorite fish (monkfish, gurnard, eel, cod, redfish)
- 300g squid cut into strips (or squid)
- 150 g peeled prawns or gray
- 18 prawns
- 1 liter (kg) of mussels
- 1 large box of lobster bisque
- 1 small can concentrate tomatoes
- 4 cloves garlic
- 2 doses of saffron (or 4 g of turmeric )
- paprika (1 teaspoon)
- cayenne (1 / 2 teaspoon)
- 2 glasses of white wine (Riesling , Muscadet ...)
- the juice of an orange
- juice of one lemon
- 1 glass of drink at the anise (or brandy)
- olive oil (6 tablespoons)
- 1 large onion
- 1 sprig of thyme
- 1 bay leaf
- 2 tablespoons cream
- salt and pepper

Preparation:

The day before: Wash, pat dry, cut out your favorite fish into medium size pieces. Salt and pepper.

Spread in a large bowl, and add on top of the squid (calamari) shrimp and prawns. Peel and crush 4 cloves of garlic.

Then, in that order, pour over everything:

1) 4 tablespoons olive oil.
2) saffron (or turmeric).
3) crushed garlic.
4) lemon.
5) the glass of aniseed drinks (cognac, depending on your taste).
6) white wine.
7) orange juice.
8) thyme, bay leaves.

Cover the dish with plastic wrap and marinate in bottom of refrigerator at least 1 hour.

Once your fish marinated mussels clean. Peel and chop onion. Drain the marinade, reserving. In a large skillet, saute onion in 2 tablespoons olive oil remaining, then give color to the pieces of fish on each side.

In a large pot, place the mussels with shells, prawns and squid (calamari).

Cover with lobster bisque and all the marinade. Add water to cover. Bake for 20 minutes at a simmer.
After this time, add the fish pieces and shrimp cream. Adjust the consistency of the soup with the right amount of tomato paste. Add salt to taste and raise cayenne pepper.

Before serving, leave to cook for 10 minutes and covered over high heat.