Red Tinged Discharge Before Period

Happy 2011! ^ ^

Last post of the year! I take this opportunity to wish you a good start to 2011!
thank those who follow me and every so often you talk to me, who only goes to make a quick visit and especially those who inspired me to open this bolg! I served as an anti-stress .....

AUGURISSIMI!

Love, Manu

^ ^

Sore Nipples Before Periodplan B

Earrings: amethyst, black hearts and bow .......

prorpio not related to the period ... but I could not resist ... my heart jumps out of sometimes obscure Ihihih ....

I Forgot My Combination To My Brinks Lock

bracelet pink ...

Another bracelet ^ ^

Maybe I exaggerated all these bracelets ......... and say that my passion is earrings. -.- "A
salutone!
Manu ^ ^

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BISCUITS WITH SPICES TO THE GLAZE OF SICILY GRECALE ......

As promised ... even the smell of spices .... here is the review of the pan ..... ginger with some modifications (removed and added new ingredients )....... and the wonderful icing grecale .....!!!!!
Ingredients for cookies:

• 300 grams of rice flour
• 120 g butter
• 80 grams of acacia honey
• 1 uovo
• un pizzico di bicarbonato
• 1 cucchiaino di noce moscata
• 1 cucchiaino di cannella
• 1 cucchiaino di zenzero
• 4 cucchiai di latte di riso
• 50 gr di zucchero di canna
• un pizzico di sale
• un pizzico di pepe

Con una frusta montare il burro con lo zucchero e il miele fino ad ottenere un composto morbido e leggero.

Unire il latte e l'uovo leggermente sbattuto e amalgamare.

Sift the dry ingredients to butter mixture, flour and baking soda, nutmeg, cinnamon, ginger, salt and pepper.

Stir with a spatula until the mixture is homogeneous, knead a little 'hands Afterwards' form a ball to place in the refrigerator for two hours covered with plastic wrap.

Hang then with a rolling pin and cut with formine.Infornare at 180 degrees for 8-10 minutes.

grecale For the icing:

• 1 egg white
• two tablespoons of grecale
• 160 gr icing sugar

Beat the egg whites until 'it becomes frothy.

gradually Combine the liqueur and icing sugar and continue beating until mixture is thick.

Place in pastry bag (with the nozzle more 'small) and decorate.

For decorations you can pick any use and what 'more that' you like, I used poppy seeds, pistachios and pine nuts .....

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CHOCOLATE COOKIES

Again under the influence of the''cloud of spicy gingerbread''.......... (now finished and therefore more 'just a memory )........ and I decide that' the case of biscuits ........ and even then that American cookies are .......... ...... For the record in the fridge there 's also the new batch of dough to a pan ginger .... but this time revisited . Sara 'postero'...... the next recipe for the moment we pass to the recipe in question ..... I will make these cookies' to Sir Drake ..... since it did not appreciate my delicious pan Ginger seemed to be saying that eating pout pourri ...............!!!!!! But I say ........ the pout pourri you realize .. ..????!!!!
Ingredients:

• 190 grams of flour
• 85 grams of melted butter
• 50 grams of sugar cane
• 50 grams of sugar
• teaspoon bicarbonate
• teaspoon salt
• 1 uovo
• mezzo cucchiaino di estratto alla vaniglia
• 170 gr di gocce di cioccolato fondente

Sbattere il burro con lo zucchero di canna e lo zucchero semolato,aggiungere l'uovo e mescolare per circa tre minuti.

Setacciare la farina con il bicarbonato e il sale e aggiungere al composto insieme alla vaniglia e alle gocce di cioccolato.

Con l'impasto ottenuto formare delle palline grandi come noci e disporle in una teglia foderata di carta forno.

Schiacciare le palline con il fondo di una bottiglia o di un bicchiere infarinati,cercando di ottenere dei dischetti of 4-5 cm in diameter.

Bake at 180 degrees for 10-15 minutes until 'golden brown.

Then the oven and let rest a minute before removing from pan.

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.... and matching earrings!

could not miss it! ^ ^

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Bracciale in agata fucsia...

Simple simple. but does her figure ... ^ ^

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Bracciale in ametista...

Today I made a purchase ... I bought a wire amethyst, agate a fuchsia and pink pearls.
With amethyst bracelet I made this:

Some particular ....

I must say that the result satisfies me a lot! ^ ^ A
salutone all, Manu

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PISTACHIOS ............ THE STAR OF CHRISTMAS ...!!!!

Introducing ..... the summary of the Christmas lunch .......

....... As you can see this and 'the highlight ..... the sauce' and 'made (trovate la ricetta tra quelle gia' postate).........il filetto e' tagliato e si sta riscaldando in padella e gli agnolotti stanno cuocendo.....manca poco ......!
Qui non si vede ma.....nel forno ci sono le patate.....
Passiamo adesso alla descrizione piu' dettagliata:
Gli agnolotti purtroppo (per mancanza di tempo )li ho presi gia' fatti.....ma mi riprometto prossimamente di provare anche questo esperimento.Comunque.....il ripieno era di carne e l'abbinamento perfetto e' stato con il mio ragu'.............

A questo point we pass to the main course .... the pork PISTACHIO.

• a pork fillet 800/900 gr us (or two children)
• 50 g pistachios
• 100 grams of bacon (a thick slice)
• broth
• 80 g butter
• a clove of garlic
• 2 cucchai
• oil 2 sprigs of sage
• salt, pepper

Blanch the pistachios in boiling water for a few moments, Peel and mince in a bowl with grossolanamente.Riuniteli softened butter and mix until a smooth cream.
Practice in the thread deep incision of 2 cm in the direction of lunghezza.Salateli, pepper and butter to pistacchi.Tagliate splmateli with the bacon into strips of 2 cm in width and distribute it in the incision. Tie the tenderloin with string kitchen.
Heat the oil in a saucepan, add the garlic and sage and saute the fillets over medium heat, turning one volta.Salate and pepper, add the broth and cook over medium heat for about an hour, basting meat with gravy.
Remove the lid, turn up the heat and let thicken, Serve sliced \u200b\u200btenderloin with their sauce.

All accompanied by a tin of baked potatoes .... it cut the potatoes into wedges ...... sprinkled with salt, olive oil and rosemary. ... and bake at 200 degrees for about 40-45 minutes.

can not 'miss a piece of cheese .... so much to like here ...... and then an encore of the sheep ....... pistachios and saffron that accompanied ... green tomato jam and sour cherry sauce (sweet-spicy )........

It 's not Christmas without cake ..... so easily reached via the mega binge ....... we want to find out what this box contains??

This delight of delights, and 'a cake covered with frosting pistachio Fiasconaro ..... the gift of' Vinny friend during his visit here in Umbria .... Inside the box, with a pistachio cream to spread on cake and the special''spalmino''........ say that .. ........ ......... AHHHHHh.mi to be missed stavo dimanticando.....il dolce e' stato accompagnato da un bicchierino di Grecale di Sicilia......

                                                        

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Collana per Elena....

necklace that is finished I asked Elena ... I must say that it came out nice and bright work.
I put pink roses, as I had been asked, and I added glass beads, silver rings to select ... of the pearls I have to thank the blog-friends who suggested and advised me well ^ ^
These are the photographs:

A little details ..... Squad:

rings .....

pearls .....

In all his "spelndore"! ^ ^

Tomorrow we hope we will be delivering ... piaccia...sono sempre un pò sulle spine quando un lavoro è realizzato per delle amiche...non mi sembra di fare mai abbastanza :(((.
Un bacione a tutte!! e buona serata....
Manu

Something Wrong With Fakku?

MY GINGERBREAD ......

Well you ....... I ....... there are also fall after seeing everywhere ginger ....... I decided that ... . I also wanted to try it ...!!!!!
Or maybe 'only to pay homage to this new friend ....... GINGER ....... loved the chicken with unbelievably short .......... ...... Let's say for the mix there were no major problems .... but for heaven's sake ...... ....... icing that chaos !!!!! Who said he put the icing with the cones produced manually with the wax paper and 'child's play ...?????!!!!!!... Well ..... believe me that is not' at all so '........ icing everywhere except 'biscuit ..... madness ....!!! that my salvation and the end' came ..... but I will not say in what form. arrangiatevi ..... ..... so 'as I did ...... buahahahahahahah (caaaaaaaaaara laughter of my best friend ....... ahahahah ........ so Poicc 'I also do the advertising')))))
So no more talk ........ and let the ingredients:
(Dose for thirty biscuits)

• 125 g butter softened
• 60 grams of sugar cane
• 90 grams of honey or molasses
• 1 egg, slightly beaten
• 280 grams of flour
teaspoon baking powder 1 teaspoon baking
• 2 teaspoons ginger (but also 3)
• 2 teaspoons mixed spices (cinnamon, nutmeg, cloves)

Place the softened butter with a whisk together allo zucchero e al miele fino ad ottenere un composto gonfio e leggero.

Setacciare in questo composto gli ingredienti secchi e mescolare con una spatola fino ad ottenere un composto omogeneo.

Lavoratelo un po' con le mani formando una palla,copritela con la pellicola trasparente e metterla in frigo per un paio d'ore (io l'ho fatta riposare un giorno intero.......cosi' facendo la pasta prende piu' sapore).

Al momento di cuocere.....portare il forno a 180 gradi.

Stendere con il mattarello ad uno spessore di 5 mm e ritaglaire con le apposite formine.

Infornare per 8-10 minuti.

FOR THE GLAZE:

• 1 egg white
• few drops of lemon juice
• 160 gr icing sugar

Beat the egg whites until 'it becomes frothy.

Add gradually the lemon juice and sugar and continue beating until mixture is thick.

If you want the icing of different colors to use food coloring in the appropriate sales ...... then divide the icing into two or more 'bowls depending on the color volete utilizzare.Inserire quindi i composti ottenuti in piccole tasche usa e getta e decorare .