I Have A Chest Infection, Should I Go To Work?

Braised Beef ... ohohoh!

When I think of pot roast comes to my mind the most high dell'alt'Italia. The term solder at home had never heard before. For those who do not know yet, I'm as Neapolitan DOC and inhabitant of my town, I know that here the beef and sauce is made with at most the Genoese onion. If your lucky we are open-minded and let the stew potatoes and peas. This preamble to let you know Although the concept of cook the meat for a long long time with red wine is alien to the popular Neapolitan culture. Against this background, you're probably wondering why I made the pot roast. Or a pseudobrasato do not know, never having eaten before, I have no basis for comparison! Let me tell you ...
E 'for two days I'm home with the flu, I have a fever, but I have so much headache that put me to study the thought of yet another second-century heretical Christian sect makes me feel even worse. Last night I finally finished watching Julie & Julia: cute movie, the book quite a bit 'less, but this is my insignificant opinion. Anyone who has seen the movie knows that one of the leitmotifs Culinary is the Beuf bourgignon: I do not drink wine, alas I have to learn sooner or later, but I was curious about the very idea of \u200b\u200bthis succulent pseudospezzatino, although the color of dark meat so I worried a bit '. So this morning taken from boredom, I started looking for the recipe of that Beuf. Tragedy: complicated, with a long and slow cooking in the oven, peace and quiet, for my poor head was awesome! For the love of God, might not be so hard, maybe it's delicious, but unfortunately this morning I could not tolerate the idea of \u200b\u200bputting a pot with the lid in the oven: a change for once, before starting to cook the meat with red wine, then we think of pots and ovens. However, the wheels in my brain aching had begun to turn and nothing was out of my head that I wanted to cook the beef. Another problem: the only available piece of meat in my freezer muscle was cut into large pieces, what in Naples is called precisely Rau meat (beef series only, and only serves to make the sauce, we here not think of another ...). You'd think, 'Go to the butcher and buy the right cut of meat!' and I will say that I can not because my butcher is a hundred miles away, to know for the accuracy Pesco (Benevento), where you really know what you buy and what you eat. So to sum up, anything I wanted to cook with the beef, I would have had to settle Cut the meat sauce. Then at some point I remembered that in the book by Allan Bay 'chef' becomes 'we speak of Brazil' ... This unknown. And who is a pot roast? Intrigued, I started to search the web and in practice I think I understand (the people of Italy that high I do not want) that is similar to bourgignon, except that it does not go in the oven, but must be cooked very slowly in focus low. It seemed a very acceptable compromise: I had my steak cooked with red wine, but I would not put the pan in the oven. I had both the cake and eat it too! Excellent! The recipe that intrigued me most, and then I followed with some minor modifications, is Ladle & Kettle . He must offer my sincere thanks for letting me start this piece of northern Italy. Thanks, you made me a Neapolitan happy, even if affected.

So Let's see this recipe! It 's a good!

Braised Beef (2 persons):
500 g of beef (or my flesh Rau)
a glass of red wine (the one I used is a homemade wine that makes my uncle in Benevento, then why does not have those fancy names that sound all the same to me ... forgive me for wine enthusiasts have pity!)

onion 1 stalk of celery 1 small carrot


1 small potato 1 bay leaf
beef broth (a little, I you'll need glasses ... and no 3)

extra virgin olive oil salt and pepper

In a beautiful pot I browned the meat in the oil is hot, then I removed and set aside in the oil and I added all the chopped vegetables and bay leaves. I mixed frequently so that the vegetables will burn. Then I put the meat in the pot, I added a little salt and pepper and finally the hot wine. Wine is a big problem. Some people say it must be senz'alcool and then boiled before using it to go. I do so I did, so it seems that for the liquids are added and hot braised. Once you add the wine, pot roast is cooked for magic itself: just close for good the pan with a lid heavy and he goes that is a pleasure. Every now and then is shot and if the sauce gets too dry, just add a little 'hot broth. Let's talk a moment of salt: the broth I used was already salty, so I do not think it appropriate to put salt even in the flesh ... troooppo salt would come at the end! The pot roast is cooked at very low heat for about 2 hours or so, depending on the cut I think.
Once ready, remove the meat and set aside and collect the juices and blend. The meat is sliced \u200b\u200bwhen it is warm, otherwise it falls apart, and the tassel is (oh what a nice word!) With creamy froth obtained from the cooking liquid. If you really want to die together with the pot roast with mashed potatoes. That said, I can say with all certainty that the braised beef has taken a special place in my heart. Thanks
northern Italy.

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The soup or the Neapolitan Chapter III

finally reveal the secret! The surprise cake made in Naples is the famous soup! My mother often told me that some time ago, when she was a youngster (about thirty years ago), the pastries did not have a large assortment of desserts: there were to 'sciù (translated the French éclair), the head of Moor, the father, the puff, but the top was the top of the soup. There were still tart with fresh fruit, lobster tails, the delicious lemon, in short all those things that animate the modern Neapolitan pastry counter. These days the soup, let us say, is a bit 'out of fashion on Sunday when a meal is brought to the table tray of pasta, usually leave the assaults of the barbarians. Only survivors of this sugar are hungry and poor sciù soup. But if it's really that out this soup, as ever appeared in my kitchen? All thanks to Salvatore De Riso and his book 'Sweet Family' in which, dug up with a slight nostalgic vein of the classic home of the confectionery, dusts off a surprise soup. So let's do this great classic of ancient Neapolitan pastry and I assure you will not regret it! Before
doses and how to summarize, I would like to clarify one thing: I trusted the recipe De Riso. I have a certain distrust of the recipes I find on the books. I prefer blogs. Then the dough was made with butter and lard, the sponge provided only 2 eggs ... well, maybe wrong, but in all honesty I did not felt to trust in the book. So I only took the cue, and the recipes of the constituent elements of the soup I relied on the notebook and the mother adoratissimi blog. If it is not a declaration of love this!
Come on, let's see how this little girl made ...

Neapolitan soup (soup for about 20 to about 6 cm per side)

puff pastry as described in the previous post
sponge as described in the first post again ^ _ ^
cherries in syrup (I recommend the Blacksmith, is a buuuuono!)

Powdered sugar for the filling: 1 egg, 1 egg, 180 g sugar , 70 g of 00 flour, 1 teaspoon of vanilla extract, 1 / 2 liter of fresh whole milk, 1 grated lemon zest (always preferred a good lemon Amalfi Coast), 200 ml of fresh cream.
For the syrup: water, sugar, lemon peel, orange peel, bay leaf.

prepare the cream: In a saucepan fitted with vanilla sugar and eggs. Then add the grated lemon rind and flour. Add the milk gradually and thicken over a low heat. Always remember to mix. When the cream reaches the desired consistency and sailing the spoon it's time to shut down and cool. Whip cream and fold in the cold cream. Set aside. Now let us have the sponge cake: cut it into slices about 1.5 cm thick and clear the board. Now in the tray to accommodate soup destined to put the first layer of pastry, then a layer of sour cream and a bit 'scattered. Now arrange the slices of cake and wet, not too much I recommend the wet. For this wet I can not point the dosage, I make eye. If I can give you a hint, you can also add some liquor, possibly Witch of Benevento. Now put the rest of the cream and settle on top of other cherries. Close with the last layer of puff pastry and sprinkle with powdered sugar. Cut the soup should be lumps of 6 cm per side. Once cut, the soup should settle in the fridge for 4-5 hours. After you eat that is a pleasure.

Hooray hooray! Did you like the surprise cake made in Naples? See you soon, kisses to all!

Why Do Whitetail Deer Shed Their Antlers

When you discover a new author

dedicated to Charles Bukowski

When you read the book by an author who simply did not know before they read a new book.

When you read the book by an author who did not know you begin a new journey, a journey into the mind of the writer, in his philosophy of life.

Sometimes the things you find may or may not like but sometimes, just like when you're traveling to a place where you've never been ... I can be disappointed by this place but it can also fall in love with you.

In this case, no matter the good name of the place, they can also be the Maldives, but this does not ensure your falling in love, maybe you liked a more remote village in central Italy, the same happens with the writers, do not you feel less than others because maybe you do not like Shakespeare and prefer Faletti (if they're a real writer, then DO NOT rehabilitation Melissa P.).

But if that place / writer you like, then you're lucky, you're lucky because You can broaden your mind, discover new points of view to accept but which were not able to think.

The best thing is that this is an encouragement to move forward, to visit more places and then to read of unknown types, it is closed only in your "state" of mind.

By Ivo

From Hell

F;uid In Pouch Of Douglas

Moxa: just heat or it takes too artemisia?

In traditional Chinese medicine (and also in folk medicine "Once") the heat has always been an extremely important function in healthy environment.
The heat, however, is not the only protagonist, in fact, the wormwood, which is defined in China "herb doctors", enter the pharmacopoeia as a base for moxibustion. The dried leaves and ground are flammable and release a burning smell particularly developing moderate heat and penetrating into the skin. The leaves of artemisia are classified as a drug whose action on the meridians of liver, spleen and kidney and is effective in dysfunction of these organs.
Owned pungent and warm nature of Yang is not toxic, the leaves of wormwood have a bitter taste (bitter taste in the MTC has firming, dehydrating, drying the wet-components eliminates liquid directs qi downward and the inside).

In essence, the function of the Artemisia moxa but also is to remove the cold and damp pathogen, alleviate pain (analgesic), warm the meridians and regulating the circulation of qi and blood.
The aroma that is released during combustion of Artemisia, thanks to volatile oils, has distinctly bactericidal action. The nature of Artemisia has been described in several classic works such as Bielu Mingyi ("The Book of famous doctors") which was expressed as, "leaves a bitter taste of wormwood has warm nature and use non-venomous, burning in many diseases. " In the Ben Cao Gang Mu
("Compendium of medical matreria") it says: "The fire of sagebrush penetrates all the meridians, and is 100 kinds of diseases .."

useful to remember that moxibustion is a valuable complement to acupuncture of massage, the herbal medicine, the medical exercise (qi gong) and is not a self-therapy.

Moxibustion is crucial in the prevention as indeed, the whole materia medica East now offers thousands of years (we, perhaps, we're getting now). Modern research has shown that through the application of this method can improve the composition and circulation of the blood; stimulate the digestive and respiratory function, as well as the body's metabolism. Regulates the function of the endocrine system and nervous system, and promotes immune system function. For example moxibustion on Dazhui (GV 14), Quchi (LI 11), Zusanli (ST 36) and Juegu (GB 39) can prevent hypertension and apoplexy. I stress again the word prevention!

However, without entering into using "therapeutic", I want to focus only on its possible application by the mere and simple mechanical heat.
Heat, for example, helps the fascial system that envelops the entire body from macro to micro (eg from muscle to the kinetic chain myofibrils) to dissolve the tensions caused by a more dense connective tissue. Imagine that between fascial connective there is a gel, whose function is to allow the passage of tissue on each other, which divenda cold, dense and compact. Obviously, this feature does not facilitate its task and in this case, the heat will fade into a gel its more fluid, in so doing, the fascial continuity will be free from the constraints of mechanical type. This almost always happens with the massage in general (stroking, friction, skin rollin .. etc) or through the use of electrical equipment (Tecar, ultrasound etc.)..
The moxa, returning to the title, has the characteristic, yes, to produce heat, but to do a herbal conductor; artemisia. The characteristics listed precedendemente of this herb, when added to the heat as a physical agent, can thus promote greater mobility in the musculo-skeletal syndromes in which for example there are no overt disease but merely a muscle-tendon stiffness.
interesting an experiment that I propose is to evaluate a ROM of the shoulder before and after the application of moxa on points around the joint glenohumeral ashi, or points:
LI 15, SI 9, TE 14, L11 remaining 10-15 minutes per point.

bibliography: "moxibustion: the basic principles and clinical" N. Visalli, R. Pulcher - Ed Ambrosiana

Groping Boobs In Night Club

New Year, I would ...

"In this new year I would ..."
E 'this phrase you hear most frequently whenever a new year begins, the problem is that most people who say this sentence ends the same year, saying "... I have done nothing of what I intended, "including myself.

Given this, this year I decided not to tell the offending sentence and taking 2010 as this is no plans that never succeed, right in time to implement.
I can, however, replace the sentence "In this new year ... I hope" because hope is really the last to die, otherwise I would not be trying again this c *** or examination of Linguistics.

In this new year I hope that:

• I hope that people will stop watching those awful reality shows (but very little reality show).
• I hope that children will return to play football in parks and not stoned in front of a screen.
• I hope I never have to hear news of children being raped.
• I hope that women are able to turn back at night by themselves, without fear.
• I hope people come back to read real literature and NOT Melissa P.

and I would also many, many other things but the thing that I hope most is that I hope that all of us in this year, we will look inside and that everyone understands what it really takes to be happy .. because few people really know.

conclude this whiny post with a quote, belongs to one of the greatest philosophers of the 900; Linus (yes, the one who created Snoopy and Charlie Brown).

The quote is this "This year I have not done nothing ... It may be more consistent!? (In a tone of satisfaction) "

By Ivo

From Hell