After the soft cushions, pillows pleated here:)
Monday, February 28, 2011
Denise Milani Top Less 2010
Even cushions. Armchairs
After the soft cushions, pillows pleated here:)
After the soft cushions, pillows pleated here:)
Saturday, February 26, 2011
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.
Saturday, February 19, 2011
Sunday, February 13, 2011
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. 
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.
Swollen Upper Eye Lid
Orangette Chocolate
The orangettes are very simple to make, it's long but certainly extremely simple and so good!
Ingredients (per 100g):
- 6 large oranges untreated
- 600 g dark chocolate (or coverage is better)
- 150 g sugar
- 10 ounces of water for cooking peel
- a few large salt
Preparation:
Wash and wipe oranges. Peel the skin by removing neighborhoods. Scrape the white skin, but leave a little anyway.
Blanch 3 times: put a pot of water to boil when the water boils, plunge in the whole peel (with a few large salt in the first bleaching to remove the bitterness), wait until the water back to boil and drain in a colander. Repeat this process 2 times.
Take 10 ounces of cooking water and drain.
Cut the skins into strips.
Prepare a syrup with the sugar and cooking water. Heat the syrup without caramelize, and dip the strips of orange.
Continue cooking over very low heat for 1 hour or longer, until the bark becomes slightly translucent.
Cool slightly, but not cure.
Melt the chocolate in a bain-marie (not the microwave), and soak the bark in by small handfuls at a time. Coat well chocolate (but not large package).
Remove peel one by one and let them harden on wax paper. Refrigerate.
The next day, take off and put in box. 
The orangettes are very simple to make, it's long but certainly extremely simple and so good!
Ingredients (per 100g):
- 6 large oranges untreated
- 600 g dark chocolate (or coverage is better)
- 150 g sugar
- 10 ounces of water for cooking peel
- a few large salt
Preparation:
Wash and wipe oranges. Peel the skin by removing neighborhoods. Scrape the white skin, but leave a little anyway.
Blanch 3 times: put a pot of water to boil when the water boils, plunge in the whole peel (with a few large salt in the first bleaching to remove the bitterness), wait until the water back to boil and drain in a colander. Repeat this process 2 times.
Take 10 ounces of cooking water and drain.
Cut the skins into strips.
Prepare a syrup with the sugar and cooking water. Heat the syrup without caramelize, and dip the strips of orange.
Continue cooking over very low heat for 1 hour or longer, until the bark becomes slightly translucent.
Cool slightly, but not cure.
Melt the chocolate in a bain-marie (not the microwave), and soak the bark in by small handfuls at a time. Coat well chocolate (but not large package).
Remove peel one by one and let them harden on wax paper. Refrigerate.
The next day, take off and put in box.
Do You Need Shin Guards For Muay Thai
Ratatouille
Ingredients (serves 4):
- 350 g of eggplant
- 350 g zucchini
- 350 g peppers red and green
- 350 gd ' onions
- 500 g tomatoes ripe or a big box of tomatoes peeled
- 4 cloves garlic
- 6 tablespoons olive oil
- 1 sprig thyme
- 1 bay leaf
- salt and pepper
Preparation:
Cut peeled tomatoes into wedges, eggplant and zucchini into small cubes. Slice the peppers into strips and onion in slices.
Heat 2 tablespoons oil in a frying pan and melt-y onions and peppers. When tender, add tomatoes, chopped garlic, thyme and bay leaf.
Add salt and pepper and simmer gently, covered for 45 minutes.
Meanwhile, prepare the eggplant and zucchini. Cook them separately in olive oil for 15 minutes.
Check cooking vegetables so they are firmer. Save then the tomato mixture and cook over low heat for 10 to 20 min.
Salt and pepper if needed.
Personally, I like to add a large dollop of pesto in my ratatouille, not very traditional but very tasty! 
Ingredients (serves 4):
- 350 g of eggplant
- 350 g zucchini
- 350 g peppers red and green
- 350 gd ' onions
- 500 g tomatoes ripe or a big box of tomatoes peeled
- 4 cloves garlic
- 6 tablespoons olive oil
- 1 sprig thyme
- 1 bay leaf
- salt and pepper
Preparation:
Cut peeled tomatoes into wedges, eggplant and zucchini into small cubes. Slice the peppers into strips and onion in slices.
Heat 2 tablespoons oil in a frying pan and melt-y onions and peppers. When tender, add tomatoes, chopped garlic, thyme and bay leaf.
Add salt and pepper and simmer gently, covered for 45 minutes.
Meanwhile, prepare the eggplant and zucchini. Cook them separately in olive oil for 15 minutes.
Check cooking vegetables so they are firmer. Save then the tomato mixture and cook over low heat for 10 to 20 min.
Salt and pepper if needed.
Personally, I like to add a large dollop of pesto in my ratatouille, not very traditional but very tasty!
Thursday, February 10, 2011
Not Pregnant Cervix 3 Days Before Period
New garden furniture unit IKEA PS
The days are getting longer and we begin to feel like ironing time in the garden.
Want to change and therefore we just bought a new table (not find better value for money than steph & fred). It is not now given a garden table!
The days are getting longer and we begin to feel like ironing time in the garden.
Want to change and therefore we just bought a new table (not find better value for money than steph & fred). It is not now given a garden table!
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