Maverick Real Estate Investments

Salmon fillets with zucchini and vodka

This is the coveted fish dish that I wanted to prepare for Saturday, but as I said I had not found the fish and I had no desire to go to another fishmonger, so I waited for my trusted fishmonger rifornisse of this fish is, this morning I went to the shop themselves badly because despite recovering from a terrible chest pain lasted all night and that has continued until early afternoon today (do not wish it on anyone) practically with this pain and inability hardly breathe and be in the same position for more than five minutes .. the fact is that I was with the doctor who wanted me to do dei controlli , io ho ignorato le richieste prescrittemi e le ho cestinate perchè proprio non ho voglia di vedere alcun genere di dottore (specie se si tratta di cardiologo ) ..lasciamo perdere questa discussione poco felice e torniamo alla ricettuzza tanto desiderata .. alla fine hanno apprezzato tutti in famiglia , ma proprio tutti !! I bambini lo hanno divorato letteralmente , hanno fatto anche la scarpetta ai piatti , ma anche io l'ho fatta , tanto non ero mica al ristorante .
Vi dirò è un piatto leggero e delicato , dal gusto ottimo , contrastante per certi versi poichè le uova di lompo sono saporite , lo stesso vale per il salmone affumicato , mentre la panna risulta dolce grazie alla presenza della vodka fiammeggiata , dello same cheese and broccoli of course they taste delicious and are served very well with fish, they have chosen them as a side dish ideal I, mindful of using them as a side dish often simply boiled or steamed and without any condiments so only because it captures the tastes good, do not bake them because I like never very crisp and not mushy at the right point. I leave you the recipe extracted, without too many changes from "The Italian cuisine"

Ingredients: 8 slices of skinned salmon fillet (100 g each), 200 g of smoked salmon, chives, 70 vodka, 200 ml cream, 1 green onion, eggs lumpfish , Salt, pepper, 200 grams of broccoli.

Method: Boil for 7 minutes the florets of broccoli, drain and keep aside.
Chop the smoked salmon, porn tufts on slices of salmon, creating the rolling rolls and stop them with the chives (or the string if you do not have any fresh), put them in a pan and pepper, cook covered for a couple of minutes per side.
antiadente In a second pan put the chopped shallots, add 50 g of vodka, bring it to boil and flambé (slightly tilted the pan to the gas flame, just do the first fire removed the pan from the flame and put it back sopra solo quando la fiamma sarà esaurita)  , unire la panna ed il resto della vodka ,riportate il tutto a bollore ,unite le uova di lompo e l'erba cipollina cuocete per altri 5 minuti .. Servite gli involtini di salmone con la salsina di panna e qualche cimetta di cavolfiore.

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Spatzle Chinese cabbage

Anche oggi , come o gni domenica il tempo non è molto clemente , insomma è nuvoloso , piove a fa freddo meno male che avevo deciso di non andare da nessuna parte e che al massimo faccio un giro con la macchina per andare a prendere un caffè al bar ,giusto per avere una scusa per uscire . Visto il tempo poco clemente stamattina avevo voglia di qualcosa di caldo , ieri sera peròò avevo preparato un centrifugato di frutta , ma non avevo proprio voglia di berlo freddo così mi è venuta la felice idea di scaldarlo , e che dirvi l'idea è stata ottima , in primo luogo perchè era gustosissimo e poi perchè mi ha riscaldato e soddisfatto alla grande . Dopo un pò mi è venuta una seconda confusione , non avevo le idee chiare per quanto riguarda il pranzo , mi sono venute mille idee in testa anche perchè ho il frigo che fra un pò scoppia (idem per la dispensa) , per cominciare a prender euna decisione mi sono detta che era bene cominicare a consumare quelle cose che erano da più tempo nel frigo , ho optato per della pasta con cavolo cinese , zucchina e panna ... solo che tra i pacchi di pasta non c'era uno che mi allettasse particolarmente .. così having a bit of time available I told myself that I could do very well in the fresh pasta, my son wanted the pasta, but I think the dressing was not exactly the best choice, my indecision and shells fell on the farmer's pasta , after thinking a while I returned to the head Spatzle .. so I opted for those with the dough and dho fragrant saffron.

Serves 4 250 g 00 flour, an egg, a packet of saffron, water as needed (alternatively, milk or beer).
zucchini, 300 g of Chinese cabbage 2 small shallots, 200 ml cream, chives, half a glass of milk, 30 g of butter, salt.

Procedure: Clean the zucchini and cut into small pieces of Chinese cabbage leaves. In a pan put the chopped shallots and butter, let it melt and add zucchini, shortly after joining the Chinese cabbage, add half a glass of milk, cook until the milk is limited to half at this point, add the cream. Turn off and leave to one side. Uin
Put a large pot and bring to a boil. In the meantime, prepare the mixture of spatzle, then stir the flour, egg, saffron and as much water as needed to obtain a che possa facilmente cadere dall'apposito attrezzo per fare gli spatzle . Quando l'acqua bolle fate cadere dentro gli spatzle , cuoceteli finchè tornano a galla , a questo punto rimettete le padella sul fuoco e mettetevi dentro gli spatzle (che tirerete fuori dall'acqua come gli gnocchi)  fateli saltare in padella in modo che si insaporiscano ,unite il grana grattugiato e servite ben caldo .

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VISIONS OF TRAVEL 5-9 March 2011

RAVENNA



PADOVA



TREVISO

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THE CARNIVAL OF VENICE


Carnival Venice is one of the best known and most popular carnivals in the world

Its origins are very ancient: the first evidence dates back to a document of Doge Vitale Falier of 1094, which speaks of public amusements, and in which the word carnival is said to the first time. The establishment of the Carnival by the Venetian oligarchy is generally attributed to the need of the Serenissima, like what has already happened in ancient Rome, to give to the people, and especially the lower classes, a short time entirely devoted to the fun and festivities, during which the Venetians and foreigners were pouring in the whole city to celebrate with music and wild dancing.

Through the anonymity guaranteed by masks and costumes, you get a sort of leveling of all social divisions and was approved even mockery of the public authorities and the aristocracy. Clearly, these concessions were widely tolerated and regarded as a providential outburst of the tensions and resentments that inevitably created within the Republic of Venice, which placed strict limits on issues such as morality and public order of its citizens.

wearing masks and costumes was possible to completely conceal their identity and thus clears all forms of personnel belonging to social class, gender, religion. Everyone could adopt attitudes and behaviors based on new costumes and the changing appearance. For this reason, the greeting that sounded continually in the act of crossing a new "character" was merely Hello lady mask

With the increasingly widespread practice of costumes for the Carnival in Venice came from nothing and gradually developed a real trade maschere e costumi. A partire dal 1271, vi sono notizie di produzione di maschere, scuole e tecniche per la loro realizzazione. Cominciarono ad essere prodotti gli strumenti per la lavorazione specifica dei materiali quali argilla, cartapesta, gesso e garza. Dopo la fase di fabbricazione dei modelli, si terminava l’opera colorandola e arricchendola di particolari come disegni, ricami, perline, piumaggi e quant’altro. I cosiddetti mascareri, che divennero veri e propri artigiani realizzando maschere di fogge e fatture sempre più ricche e sofisticate, vennero riconosciuti ufficialmente come mestiere con uno statuto del 10 aprile 1436, conservato nell’Archivio di Stato di Venezia

Uno dei travestimenti più comuni nel Carnevale old, especially since the eighteenth century, remained popular and worn even in the modern Carnival is certainly the Bauta (pronounced with the accent on u). This figure, in typical Venetian style and worn by both men and women, consists of a special mask called white larva under a black tricorn hat and complemented by an enveloping robe called a dark cloak. The bauta was used extensively during the period of Carnival, but also to the theater, in other parties, in meetings gallant and whenever you want the freedom to woo or be wooed, grant each other the total anonymity. To this end, the particular shape of the face mask ensured the possibility of drink and eat without having to remove

Another typical dress of those times was the Gnaga, simply dressed as a woman for men, easy to make and use fairly common. It consisted of women's clothing in common use and a mask with the likeness of cats, accompanied by a basket on his arm which usually contained a kitten. The character is posing as a commoner little woman, uttering shrill sounds mocking and meows. Sometimes he played the guise of mercy, accompanied by other men in turn dressed as children

Many women however, wore a disguise called Moretta, consisting of a small mask of black velvet, worn with a soft hat and clothing and velature raffinate. La Moretta era un travestimento muto, poiché la maschera doveva reggersi sul volto tenendo in bocca un bottone interno (e per questo motivo chiamata anche servetta muta).

Durante il Carnevale le attività e gli affari dei veneziani passavano in secondo piano, ed essi concedevano molto del loro tempo a festeggiamenti, burle, divertimenti e spettacoli che venivano allestiti in tutta la città, soprattutto in Piazza San Marco, lungo la Riva degli Schiavoni e in tutti i maggiori campi di Venezia

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CARNEVALE DI CENTO

Il Carnevale di Cento è una manifestazione che si svolge nella città di Cento, in province of Ferrara.

Cento Carnival has ancient origins, as demonstrated by some seventeenth-century frescoes by Giovanni Francesco Barbieri called Guercino. Since 1990 the event has become a major folk event, thanks to the partnership with the Carnival in Rio de Janeiro, where for several years masks paraded the wagon last year's winner and the constant presence of Italian and international celebrities from the entertainment

several years There are six companies that will compete at the carnival Carnival of Cento. Currently the companies taking part in the carnival are:

Boys by Guercino;
toponyms;
Mazalora;
Ransom;
Rebels;
Awakening

Carnival usually commits the five Sundays preceding Lent. The parade began in the early afternoon. The carnival floats make two laps of the route accompanied by music and a group of people in masks involved in the choreography. Feature is the rich revenues of inflatables and confetti released from each wagon to viewers. In Guercino's Square is home to a stage where the Patron of the Carnival has always accompanied by the show famous faces from the entertainment world.

the third Sunday, usually, the companies are preparing a surprise choreographed to show off the streets. The last Sunday is the proclamation of the league and the company's award winner. A Hundred is also given a trophy for the revenue and one for the costumes, animation and music. At the last parade traditionally follows the burning of the local mask "Tasi" accompanied by a fireworks display.

Cento Carnival is known for its great ability to compose and assemble the tank drivers in their cars, with carnival masks bought from other Italians, especially from the Carnival of Viareggio

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Returning to the traffic on the Ionian

E 'movement was reactivated on the line in the Ionian section between Sybaris and Metaponto, involved in a terrible mix of flooding, landslides and overflowing rivers, due to bad weather in recent days. In particular, today it has been reactivated from Metaponto to Taranto, the subsidiary concerned dall'esondazione Basento, while three days ago has been restored Sibari-Metaponto, interrupted between Scanzano Monte Giordano and the overflowing of the river for Cavone.

In these days of breaking the two long-distance trains remained on the Ionian, the IC "Murge" Croton-Milan vv, and Central and ICN 782/787 Reggio-Milano Centrale to Torino Porta Nuova sono stati limitati a Taranto. Da Taranto a Sibari venivano autosostituiti, mentre da Sibari a Crotone e Reggio sono stati utilizzati in turno due materiali rimasti isolati: uno "appartenente" all'ICN 782/787, e l'altro all'IC 615/618. Il servizio era organizzato nel seguente modo:
Giornata 1: Materiale ICN effettua Reggio Calabria-Sibari(ICN 782) e Sibari-Crotone(IC 615), con sosta notturna a Crotone. Materiale IC effettua Crotone-Sibari(IC 618) e Sibari-Reggio Calabria(ICN 787) con sosta notturna a Reggio.
Giornata 2: Materiale ICN effettua Crotone-Sibari (Ic 618) e Sibari-Reggio Calabria (ICN 787) con sosta notturna a Reggio Calabria. IC material makes Reggio Calabria-Sybaris (ICN 782) and Sybaris-Crotone (IC 615) with an overnight stop in Crotone.

With shifts so organized, so, after almost nine years in the southern Ionian of Crotone is returned to be crossed by cars UIC-Z and GC, since the then InterCity "Velia" Reggio-Rome Jonica with antenna! In particular, the composition of a car was GC, Eurofima a first-class, Z1 Z1 BH and three second-class. Needless to say, to the amazement of commuters who often use the 782/787, and the many memories of the fans and not, that come to mind in an instant, while the luxurious GC compartment of the car are seen as flow stations Melito, Siderno, Monasterace, Soverato ...

ICN IC 782 made from the material, from the station of Brancaleone.

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Sciuscieddu Sicilian

Stasera sono particolarmente serena , mentre aspetto che si fanno le ventuno per potermi mettere davanti al televisore a guardare Criminal Minds mi sono messa qui al pc a scrivere m ormai scrivere verso quest'ora è diventata quasi un'abitudine poichè è per me il momento del dopocena , momento in cui dopo aver sparecchiato la tavola , caricato la lavastoviglie ,mandato i bimbi a letto mi rilasso un pò facendo qualcosa al pc , nel frattempo ascolto la radio, a volte seguo r101 , altre volte radio 102,5 , altre volte radio dimensione suono , peccato che se si lascia un pò di più sullo stesso canale si finisce per axscoltare sempre la stessa musica , devo dire che a quest'ora r 101 è la migliore perchè ripropone vecchie canzoni italiane e straniere .

Torniamo però a stamattina , l'altro giorno ero andata dal pescivendolo chiedendo di mettermi da parte per oggi 8 fette di filetto di salmone , avevo ocmprato tutto l'occorrente già l'altro giorno poichè sono cose che possono rimanere in frigo ed hanno una scadenza long this morning but the fish are going to withdraw my trusted fishmonger said it had no salmon, so I had to give up the delicious dish that I thought for this evening, I did not want to look elsewhere because the salmon just did not was going to turn my face to the dealer, so I opted for something other than taking in Serb salmon on Monday or a day when, during the next week, I find.
are therefore in no way be said to the dairy and I took the fresh sheep's ricotta, it was still hot hot and gave off a wonderful scent, then I went to take the ground ... all this because I had thought of preparing U Sciuscieddu " a typical Sicilian dish that is used to prepare eto Easter, unfortunately in my part of course is a little known and almost forgotten, while other parts of Sicily is used in different versions. I discovered this delightful second meat and cheese some time ago and I did so very rarely, there is the version that is baked and the one that is only in the pot, I prefer the one that makes the oven, generally do not add raisins and prepared before a beef broth to cook the meatballs ... I write the recipe and the chatter will stop here :-)

Ingredients for 4: 400 g of minced beef, 500 g fresh ricotta cheese, 5 eggs, 100 g of grain grated, a few tablespoons of bread crumbs, salt, pepper, nutmeg, parsley abundant beef broth.

Method: First prepare a broth, I use the beef (I put a few bones, carrots, celery, onion, then filter it all).
Take your ground and mix with chopped parsley, an egg, a spoon a tablespoon of bread crumbs, Parmesan, if you consider it appropriate to put a little more bread crumbs, salt and pepper, mix thoroughly and prepared into balls the size of a walnut, throw it in boiling broth and cook for few minutes, they just color a bit. Uscitele from the broth and place them in a pan for 4 servings, pour above the broth, the meatballs will be almost completely covered by broth.
In a bowl fitted with the whisk eggs, lightly must "write" at this point add the drained ricotta, some grated nutmeg, salt, pepper and grated parmesan (the remaining approximately 80 g), stir thoroughly and pour over meatballs in a spoon so that you can not mix the broth with your ricotta mixture.
Bake in preheated oven at 190 degrees for about 20 minutes, then increase the temeprature to 200 degrees and bake for about 10 minutes, you will see that the mixture will swell and colorirà most, if not still get a nice browning on the surface you set the cooking on the grill and then brown. Serve hot with the stock fund.

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trout fillets breaded with "sauce" of peppers and Chinese cabbage rolls

today replying to the post of a girl on a forum asking how to cook rainbow trout I rimbattuta in this recipe, or rather, I remembered very well, I searched on my blog to make him this chje but I realized I had not published yet, so I solved this problem immediately, the recipe dates back to last September, when a friend of my husband had gone fishing and brought this big trout ... I must say that the trout is a fish that Odei appreciate more as it is very sweet, simple, especially if it is the river, not the salmon (especially if it is not farmed) is very oily .. for this reason should be eaten hot as if they better capture the various nuances. As each fish
sweet taste is great with the fry, especially if it comes before breaded ...

Ingredients: 600 g fillet of trout, 350 g god tomatoes, 1 red onion, 100 g of peppers, 2 eggs, white wine, bread, flour, white vinegar, shallot, parsley, basil oil, salt and pepper.

Procedure: Remove the bones from your trout fillets, put them in a container with sliced \u200b\u200bscallions and wine, put them in the refrigerator and let marinate for an hour (even more). Meanwhile
sliced \u200b\u200bonion and brown in skillet with oil and a pinch of salt, then sprinkle with vinegar and collect everything in a bowl. In the same pan, add the pepper into strips a couple of tablespoons of olive oil and salt, let it dry without frying it, after just add the tomatoes cut into strips, cook over a very lively for a minute. United peppers and tomatoes to the onions, add basil and parsley.
Shoot the fish, drain the marinade, in the flour, then eggs and finally in bread crumbs, fry a few minutes per side, salt lightly and serve saor with peppers

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Tonight I feel destroyed, I have a terrible sleep and for this reason I feel bored him, I think that this is due to the fact that this week I went to bed later than usual because I could not to sleep, this was due to the fact that in the morning I got up Piau slightly later than usual because my children have had vaca, za, has therefore created a vicious cycle that lasted until Wednesday, yesterday was restarted school in the evening but I was not able to sleep, so I went to sleep late and this morning I got up early, now I have the sleep deprived, to tell the truth la settimana è stata stressante per il semplice fatto che sono state modificate le abitudini . Meno male che oggi è venerdì così domani mattina non dovrò alzarmi troppo presto e questa sera ne approfitterò per andare a letto presto , accenderò il televisore (credo che metterò su Zelig) e di sicuro alla prima pubblicità mi addormenterò . Oggi pomeriggio era talmente tanta la noia sopravvenutami che ho cominciato a prepare il ripieno degli involtini verso le quattro , poi ho cercato di passare il tempo nel modo migliore così ho finito col non concludere assolutamente nulla , ho solo fatto dello zapping sia in tv che su internet ... Adesso almeno ho la scusa di scrivere qui in attesa che cominci il programma in tv così riuscirò to see at least the initials. Anyway back to the recipe, the whole vegetarian and very tasty, not heavy, I would say that is ideal for those who are on a diet, obviously that little bit of cheese over there has no reason to be removed because it does not affect flavor and too much on the calorie count ending without allowing a good amount of calcium necessary for our body (I hope that Lena is happy with this recipe :-))
The original recipe calls for a fried vegetables ema I I took that step, in short, I give you the recipe as I made it. I had two rolls each, if you want only one head there is nothing more than halve the dose. The original recipe I got it from "Pomodoro passion of Italian cuisine.

for 8 rolls Ingredients: 8 leaves Chinese cabbage, 250 g zucchini, 250 g potato, 150 g of peeled pumpkin, 2 stalks of celery, 150 g of carrots, an onion, 250 g pulp rustic, 8 slices of cheese (or similar), garlic, salt, pepper, a knob of butter.

Method: Peel the potatoes and let them into cubes, you also diced pumpkin, zucchini, celery and carrots. Slice the onion and put all these vegetables in a large skillet e antiaderente munita di coprchio , unite due mestoli di acqua , chiudete ed accendete , cuocete le verdure dopo circa 7 minuti scoprite e continuate la cottura  finchè le patate saranno morbide ma senza disfarsi (circa 12 minuti) , nel frattempo il brodo si sarà asciugato . Spegnete ed unite una noce di burro (potete anche saltare questa aggiunta) .
Sbollentate per pochi minuti le foglie di cavolo cinese , devono ammorbidirsi uqel tanto che basta a ripiegarle senza che si rompino . Scolatele , stendetele su un piano e asciugate le foglie . Mettete un pò di composto di verdure in ogni foglia di cavolo , richiudete ad involtini .In una teglia unta di olio mettete la polpa di pomodoro rustica e due mestoli di acqua , ponetevi sopra Chinese cabbage rolls, place one slice on each roll with cheese, pepper and salt lightly and place in oven at 200 degrees for about ten minutes so the cheese melts without grill.
Serve hot.

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cheese and sweet fish Alchermes minne of virgin (ie, the Sicilian briochose)

Before you light the recipe should read what I write here as it is important to understand what it means, in the province of Catania "sweet fish" ... before I had to figure out how to use various recipes, the result has always been a peach more cookies than I knew myself, I tried several recipes but never get the result I wanted the reason was simple: in many parts of Italy these peaches are small cakes made of dough dessert rispieni biscuit and jam, then wet nell'alchermes and sugar, these sweets are good but here are usually very large softer, more closely resemble the pasta of the croissants for breakfast only that they are usually filled with cream or chocolate cream, the syrup and sugar are identical to the others. The first recipe I had found a cooking magazine that I bought a few years ago, I tried but the result, but nothing went as expected, I made other attempts, then, earlier this year gave the recipe Anna Moroni to "the test of the cook" I knew that this was not the dose was looking ... patience ... then I started thinking a bit about, I bought some to eat and at the same time an autopsy, I came to the conclusion that the pasta was nothing more than the usual pasta to grill that is also used in sweet version to make raviole, twists and everything else, only difference for me was to be the dose of sugar, but I immediately withdrew the idea, thinking that the sweetness of the filling and gave it to him to cover the sugar. So I arrived in that famous recipe I was looking for peaches and those of the Sicilian bar and not at all "cookie" but rather "briochiose" so much that I like, rather than simply make I make huge peaches peaches tiny to be able to use them for breakfast. This time I filled with peach and ginger jam made last summer.

Ingredients for about 12 CATCH: 250 g 00 flour, 10 g yeast, 13 g lard, 15 g of sugar, half a teaspoon of malted barley (or honey) to
the filling: jam or cream ( click here for the recipe )
To finish the peach water, alchermes, sugar.
For details of the Virgin of Minne: 125 g icing sugar, two tablespoons of water, a teaspoon of rum.


Procedure: Place the bowl of the planetary flour, baking powder, lard, barley malt and crumbled yeast, water heated to a pemperatura about 42 degrees, depending on the moisture of the flour will take more or less water, allow approximately 150 g, but add it a little at a time until dough is firm but soft and elastic. Close the bowl with plastic wrap and let rise for an hour, take the dough and strappatene peserete small pieces and to be around Building 15 / 20 g each (a walnut) ottenentdo so about 24 balls, shaped shaped into balls, cover with a cloth and let rise for an hour and a half. Preheat the oven to 200 degrees, brush the surface of the balls with milk and place in preheated oven for 15 minutes, lower the temperature to 180 degrees and cook for another 10 minutes (so they are cooked but not colored) .

let cool, cut with a boxcutter the bottom of each ball slightly and then excavated the interior of each ball, put the filling inside each of your choice, accoppiatele, temrinato prepared to work in a dish with a little water of 'alchermes (I put a little because of the kids), then pass them in sugar and arrange in baking cups. Decorate with leaves of the host.

After the peschette I left out about half of the balls, and I prepared a cream, I filled the ball with this cream and decorated with sugar icing and I decorated with cherries candied. These are also the most delicious treats to enjoy after a good meal for breakfast or as a whim.

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1861-2011: 150 years of Calabria and Italy ...! (3) A carnival


In this third meeting dedicated to the unification of Italy 150 years, we are dedicated to cronachette giunteci the hardest since the Second World War and the period shortly after the next: from the 1943, with many very interesting anecdotes and little known: those of you who knew that the legendary tunnel Sansinato saved many lives and was home to dozens of people inside? And today ungrateful lies utter abandonment ...

the evening of 13 August, the Anglo-American troops bombarded with particular emphasis station of S. Eufemia Lamezia razed to the ground. For about twenty minutes, a squadron of bombers flew over the rail hub by hitting the nearby sugar factory. All the while an oncoming train from Sicily. There were moments of panic, especially for those travelers who do not know the area did not know where to take shelter.

Even the stations of Catanzaro and Catanzaro Marina Hall were tormented by the bombing here that continued until the armistice. The buildings were destroyed railway workers of the district and La Fortuna Corace forcing the inhabitants to seek refuge in the gallery of the Calabro-Lucana room. I ferrovieri di Sala e i pochi di S.Maria sfollarono invece verso Cavorà. Le nicchie della galleria del Sansinato vennero assegnate ad alcune famiglie che abitavano nelle vicinanze e ad altre di Gagliano. Qui si verificava che se i bambini riuscivano a trafugare viveri dai carri merci li portavano via attraverso uno dei due sfiati della galleria. Con le incursioni aeree del 19 agosto fu presa di mira la stazione di Catanzaro Sala. Sotto una pioggia di bombe il Capostazione Totino pensò bene di ordinare al macchinista in partenza per Crotone, di invertire la marcia al fine di ricoverarsi nella galleria del Sansinato. Una dozzina di persone che cercarono ricovero nella stessa galleria trovarono la morte innanzi all'attuale casermetta della Polfer. I ferrovieri che dalla "piccola" they headed for the gallery of Calabro-Lucane were saved. These include the worker Demetrio Lagana, in service to the station Catanzaro Sala from 1942. Of the deceased soldier is remembered only Critelli. The bombing did not spare the Automotofunicolare, particularly in the urban section, with the destruction of the drive No. 3 and No. 8. On 22 August the air raid sirens heralded a violent Locomotive Depot of the Lido, where she had been placed by a group of railway workers a statue of St. Anthony. All the workers poured in a citrus grove adjacent to Fiumarella. One worker, Thomas Leone, lost his life. Gone are the other railway bombings returned to the dealer that had become a heap of rubble, the only thing found intact was the statue of St. Anthony. A ncora the DL today and the train of Catanzaro Lido celebrates St. Anthony, patron as the patron of railway workers:

Photo by DLF Catanzaro Lido.


In this year 1944 to an oversight of the trading operation took place as part of the station Catanzaro Sala, a violent collision between two passenger trains. The impact caused the derailment of several cars and overturning others. The Station Master Don Peppino Cosco, before giving the alert to rescue workers, ran away for fear of being arrested. To meet first on the scene del sinistro furono un gruppo di ferrovieri partecipanti ad una festa nella vicina casa cantoniera ai quali si presentò uno scenario drammatico e sconvolgente.



1947
Il giovane tenente ligure Ubaldo Grani, al suo primo viaggio in Calabria sul "romano", sentì il conduttore gridare "Coraci, Coraci". Egli capì che dicesse "coraggio, coraggio". D'istinto, mentre il treno si fermava, guardò fuori dal finestrino e nel vedere la vallata del Corace di notte commentò: "sì, ci vuole proprio coraggio a scendere in questa stazione".

Intorno alle stazioni si è registrato con gli years building a lively revival. S. Eufemia Lamezia just think that in the thirties had fewer than three hundred inhabitants.

in our districts also had high respect for the railroad workers, whatever their role in the workplace. A Marcellinara, Settle, Feroleto, till the sixties into seeing one of them in a shop he felt a duty to give precedence to commericante saying "u capu first served."



1951
the stationmaster Cosco, Catanzaro room on arrival to the train from Rome, by contacting the diverter Salvatore Scarfone, shouted insistently marked dialect in Catanzaro: "Guardatimi 'to cuda. Meaning to check if the train was carrying the tail lamps. A passenger looking out the window, interrupted him: "If you take off your coat do not believe it to him to see." Even today, this proverb is in use, so do not be surprised if in passing one of our stations heard to say: "u facitimi piacira, guardatimi to cuda!"

Continued ...

thanks to Pierre Marquis for the spectacular vintage postcards!

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[BREVI] Villa Lais...

difficult to understand the mysteries of bureaucracy , yesterday once again open house after 20 and 30. The full text

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Riqualificazione di via Casilina Vecchia (domani in giunta municipale IX)

IX of the Town Hall tomorrow (Friday, March 11, 2011)

3/11/2011 - Town Council n.7/2011 - 11.30

Agenda:

1. proposed redevelopment of Old Casilina
2. Information on street parking supermarket stopped Spirits, 8
3. request for a waiver to the entry of street parking appurtenant Isernia No.6 / 8
4. institution Family Home per persone disabili nel Municipio IX
5. richiesta o.s.p. Ass. Circomareteatro 1 aprile – 8 aprile – 15 aprile -21 aprile -29 aprile
6. richiesta osp UNITALSI 19 e 20 marzo vari luoghi
7. Varie ed eventuali. 

oggi invece (giovedì 10 marzo 2011)

10-03-2011 - Consiglio Municipale n. 07/2011 - ore 14.30

Ordine dei lavori n. 7/2011.
1) Approvazione verbale n. 34 del 23 luglio 2010 a disposizione in Segreteria consiglio per la lettura ai sensi dell'art. 33 comma 7 della Deliberazione C.C 10/99;
2) Approvazione verbale n. 35 del 3 agosto 2010 a disposizione in Segreteria consiglio per la lettura pursuant to art. 33 paragraph 7 of resolution 10/99 CC;
3) Proposal for resolution entitled: Rehabilitation of the islands situated in Piazza Camillo Re lifesaver;
4) Resolution entitled: Request remodeling rates "COSAP.";
5) Motion pears with the subject: "Request for review and reformulate TARI.

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Breast of guinea fowl with pears with limoncello

The sun is shining but the cold is felt, last night when my husband returned from work the thermometer marked only 3 degrees of the machine, very little for this area of \u200b\u200bSicily, thank goodness this season is about to end, we are already seeing some changes since the morning the sun comes from behind the different Persian (here are special and are called CASSIL) and in the afternoon it gets dark later today, I honestly wondered if the change 'time, will certainly towards the end of this month and while I thought I noticed OCME has already flown three months of this new year, which will soon be spring and then spent all summer and will almost without realizing it .. and to think that even a little school is over and my son will go to school ... and say that it is so minute that does not appear to have been nearly eleven years ... is growing and I almost I'm seeing the blow between his childhood and some will enter the difficult period of adolescence ... in the meantime I sipped a cup of hot tea.
So went the afternoon, arrived some time but the belly of my kids, and mine too, have begun to tantrums so I started to cook, I clean the onions and tanteeeee tears I shed, and because the onions borretane want to be small as well as look at him off his jacket ... I clean the pears and made everything they needed, then cooking it was very fast.
So I present to you a second perhaps unusual that provides the connection between the meat tender but a taste some "wild" with the pears and onions to sweeten everything, then there are oranges and sugar that give a touch of sweet and sour broth, and create the final, along with various amounts, in fact, pears cooked with onions can very soft, those in the meat are more crisp and create a contrast on this side. You can replace the breast of guinea hen with chicken breast, but you know that chicken is more tasty and less stringy than the guinea fowl.

Ingredients: 2 whole breasts of guinea fowl and skin, 500 g of onions borretane, 3 pears (500 g), 2 more oranges A third orange juice, 1 tablespoon brown sugar, bay leaves, olive oil, salt and pepper.

Procedure: Clean borretane the onions and cook in boiling water with two bay leaves for about 10 minutes, turn off and drain.
Peel the pears and cut into cubes, put them in a pan with some oil and homefried them over high heat for about 7 minutes.
Take the breasts of guinea fowl, put on half of the pears are cooked, season with salt and pepper and sprinkle a little orange juice, close and stop with the kitchen string. Put the guinea fowl breasts so filled the pan with the rest of the pears , to cook without adding fat When they have browned add the peeled oranges to live borretanee the onions brown sugar, cover and cook slowly.

Alternatively you can put the breasts of guinea fowl stuffed and roasted, pears, onions and oranges in a baking dish and bake for 30 minutes at 180 degrees, I chose to cook in the pan because in this way there is no need to add more fat to prepare.

Diarrhea Calories Lost

every livery that is ...!

To "celebrate" this fun day of carnival, and especially today, Shrove Tuesday, we had a nice and unusual idea ... of course in style Railways in Calabria!

Below we present a bit of fantasy liveries applied to one of the symbols of our Ferrovie della Calabria: the M4/M4c!

The base was completely designed by Vittorio Lascala: then give the go-to colors, and why not, also let us know which you prefer!

worse than this can not be here in the M4-bathroom Sebach livery!

Our Vittorio but not limited to the M4 is only basic but also applied some liveries FS!

... and finally, here is the livery Berths for night trains Catanzaro Lido-Soveria Mannelli-Cosenza Screener Lise!

But before the players leave us in Calabria Railways giving us crazy, we go back a second "serious"! Here is the red-yellow livery M4c FC: in particular it is the 351, only unit to receive the logo just before the FCL division in the Railways and Railways Appulo Calabria-Lucania.

New blue and white livery:

Finally ... nostalgia of the old FCL? Here you are!

are yet other versions, so in addition to the livery of your choice, let us know if you continue with another post here ... or close the "mess"!

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Profitteroles

Today is International Women's Day, what makes me sad to this day is that many interpret it the only OCME giorno in cui possono "liberarsi" dal marito , la vedono come l'unica occasione dell'anno per uscire con le amiche o per andare al ristorante per poi mangiare un pessimo menù fisso e vedere alla fine un pessimo (oltre che di cattivissimo gusto) spoglierello di uomini , quando mi accorgo che certe donne vedono ancora questo giorno come ciò che ho appena detto mi chiedo quale cosa sia per loro l'emancipazione femminile quando in tutto questo io ci vedo un solo "abbassarsi" ai comportamenti da uomini che le donne odiano di più ... Penso comunque che si sia perso il significato della maggior parte delle feste che nella maggior parte dei casi diventano solo scuse per strafare a tavola (e quindi solo feste mangerecce) o per fare cose insensate , senza considerare that mostly just become parties consumerist thoughts and where to buy useless trinkets and even poor taste. One thing that should never have to buy me flowers, are something that just can not stand, the last time my husband dared to do it has received from me and that I must do so sti that in a few days and musty smell? " .. and why have not the flowers of the florist flower wilts as normal but smelly and moldy with the result that seems to be in a cemetery ... not to mention the smells that make the mimosas! is horrible! Not to mention the mimosa Eche has become a symbol of Women's Day only because those poor girls who died on this day centuries ago in the fire of an industry had next to their dead trees and mimosas that has rescued unsuccessfully took these sprigs of flowers and resting them on the bodies of the dead ....

turning to the internet I noticed that today many have dedicated themselves to the risotto and mimosa mimosa cake, the cake I've made me miss but I moved away from the tradition and I made a limoncello Profitteroles inspired by a recipe Sal De Riso and customizing it greatly, especially by changing the quantity of eggs used for the custard, there they wanted to seven per 400 g of milk and cream, I made a cream completely removing eggs and using only the creamy sauce with lemon juice and the cream puffs ...
you the recipe with the changes, the result was great, the consistency of cream fantastic ... if you do not want too many eggs in your Profitteroles can draw from this recipe.

Makes about 20 puffs : 250 g flour 00, 250 g of water, 60 g of butter, 3 eggs (the number of eggs varies depending on the size of these and other factors such as humidity of the flour used)

Ingredients for the cream to the lemon juice : 2 egg yolks 50 g sugar, 90 g of lemon juice filtrate, 30 g of butter.

Ingredients for the cream of limoncello : 600 g of milk, 40 grams of 00 flour, 30 g of corn starch, 70 g sugar, 50 g of lemon, rind of 3 lemons.

Procedure:
Do a couple of hours before : Remove peel from lemons, avoiding the white and put them in milk, put in the fridge for a couple of hours.
In a pot put the starch, flour and sugar, softened with a little cold milk so that no lumps, add milk a little at a time, when you add all put on the fire and cook, stirring until it thickens Switch off, add the lemon and cover with a film so that they form a patina on the cream.
In a second bowl suitable for the water bath, place the yolks, add sugar and fitted with a whisk, dissolve the whole with lemon juice, place the bowl over a pan full of water brought almost to a boil (it should be about 80 degrees) to cook a couple of minutes (the yolks were only pasteurizing) remove from water bath and add the butter, let it melt and you will see that the cream will thicken slightly. United
cream egg cream limoncello. Whip heavy cream 70 g, and when the cream is completely cooled add it to stir it in modo da non farla smontare .

Preparate i bignè ( il metodo di preparazione lo trovate qui )
fateli freddare e riempiteli con la crema al limoncello

Unite alla crema rimasta  100 g di panna , 60 g di latte e 50 g di limoncello ( o solo 110 g di limoncello), colate la cremina sui bignè ripieni e decorate con scorzette di limone e se gradite pistacchi tritati .