What Can Tanning Do To My Eyes

Happy Birthday Matley

A bit belatedly, happy birthday to my "pacha" which has a very busy life!

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150 years of the unification of Italy-The schooner Galleria Garibaldi in

And the schooner Garibaldi landed in Milan Galleria Vittorio Emmanuele

Back in Milan Whaling "Lion of Caprera, stored for years in the Caves of Marina di Camerota and before the Science Museum. The schooner

specific name is a tribute to the "Lion" Giuseppe Garibaldi: A name that has brought her luck, as the schooner succeeded in 1880 in a real company, Uruguay crossing to Italy. The Lion of Caprera - the nine-meter schooner whose name is linked to the nickname of General Garibaldi - back to Milan after 16 years of absence.
From March 16 to 22 at the Octagon you can admire the Galleria Vittorio Emanuele II. From March 22 until April 30 will instead be in Largo Cairoli, beneath the monument to Giuseppe Garibaldi.

mentelocale.it went to see how it was received on his return to the small whaling town. In the early afternoon there were many curious to learn more about the sailing ship "anchored" a few steps from the Duomo.

The Lion of Caprera he starred in 1880 of an ocean crossing from Uruguay to Italy led by Vincent Fondacaro original Bagnara, Peter Troccoli, from Marina di Camerota and Grassoni Orlando, Ancona.

Game 3 October 1880 from Montevideo, the ship came after more than three months at sea and endless difficulties, Las Palmas, Canary Islands. On 9 June 1881, the boat arrived in Italy, landing first at Villa Reale in Monza, then in the garden of the Museum of Science Leonardo da Vinci in Milan. Subsequently, the schooner was transferred to the caves of Lentiscelle in the province of Salerno's and then moved to Livorno, where he played a long period of restoration.

The title is a tribute that brings that Vincent Fondacaro, commander of the expedition and founder - made the Hero of Two Worlds. An adventure, that of the three brave sailors who braved the ocean, which then caused a sensation. Here's what he wrote to the Italian magazine illustration in this regard:



"Foreign newspapers are full of admiration for the resourcefulness of our sailors who have completed a wonderful journey over a nutshell ... What a journey! All sailing! With only three men on board! American, British, French people are amazed at such a tour de force! "

A page of the sea and adventure starring three sailors who "normally exceptional." An Italian story to think about.

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camembert terrine with bacon and potatoes red cabbage

Given the still winter days, this bowl "heat" to rejoice, to be eaten as a first or main course for the evening.



Ingredients:

- 2 camemberts
- 150 gr bacon
- - 600 gr potatoes
- Salt, pepper.
Peel the potatoes and rinse quickly and cut into thin slices with a mandolin, not detect.

adorned with slices of bacon, a plum-cake pan of 26 cm, slightly sovraponendo.
Cut camembert, sliced \u200b\u200babout 1 cm, without releasing the crust.

Arrange a layer of potatoes, then one of camembert in the bowl. Season with salt and pepper. Repeat until the top and crush well.

Fold the bacon and supplement if necessary to cover well.


Heat oven to 160 C °. Packaging

the pan with aluminum foil and the transparent film: Camembert can pour baking.
Cook for 2 hours and let it cool and fresh in 24 hours.



The next day, remove from pan, slice and go under the grill for 1 min.



Serve with fresh cream and una bella insalata. (If può saltare panna he pot essendo già calorie).

terrine larded pie with potatoes

Ingredients:
- 2 pie
- 150 g of bacon into thin slices
- 600 g of potatoes (Charlotte)
- Salt and pepper Peel

* potatoes and rinse them quickly before cutting into thin slices using a mandolin. Especially do not risk losing rewashing starch.
* Line the cake pan with 26 cm slices of breast, overlapping them slightly.
* Cut the pie, without removing the crust, tench to 1 cm thick.
* Place a layer of potatoes, then a pie chart. Season with salt and pepper. Repeat to the top. Press well.
* Fold the breast slices to cover the pot and top up if necessary with a few slices.
* Wrap the terrine in plastic wrap and aluminum foil (baking the pie has a tendency to overflow).
* Bake in oven at 160 degrees for 2 hours.
* Cool, then rest in a cool 24 hours.
* Turn and slice before going under the broiler for 1 minute.
Serve with sour cream and salad.

Source: Cuisine Actuelle de Mars, les terrines de Sophie.

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Ingredients:

- 350 gr red cabbage
- 2 shallots
-
15 g butter - 10 cl sherry vinegar
-
100 g brown sugar - 1 teaspoon ginger , cinnamon and nutmeg mixed.
- 1 clove
- 1 tablespoon honey
- Salt (just)
- 80 grams or more blackcurrant or cranberry

chopped 350 g red cabbage and sprinkle with the juice of ½ lemon.
In a saucepan, melt 2 shallots with 15 grams of butter for 5mn.
Add the cabbage, vinegar sherry or CIDR, brown sugar, spices, honey and salt.

Pour 5 cl of water and cook over low heat about 30mn. The cabbage should still be a bit 'crunchy.
Add the blackberries or other (for me I put some red currants that I had in the freezer) and allow to cook about ten minutes.

Serve, warm or cold with "chicken liver mousse, grilled salmon or roast pork.

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Red Lobster Low Calorie Meals

Chutney Marmalade

This I can jam for years, a recipe that my mother always did.


Ingredients:
- 12 oranges (of which 2 loving if they are) not covered if possible. Otherwise Brush first.
- 2 lemons
- 2.5 liters of water
- 3 kg of sugar


Procedure:
Wash, drain and squeeze the oranges and lemons.
Collect the seeds in a tulle.
Cut the peel in very thin strips.
Put in a pot of juice, bag with seeds, peels and water.
Cover and let marinate overnight.
The next day bring to a boil and cook one hour.
Let stand again overnight.
Add sugar, mix well, bring to a boil and cook about an hour stirring.
Remove the foam and check its consistency. Put in jars
previously boiled, to close immediately and overturn.



Good stuff for a "biscuit Roule and for good sandwiches in the morning.

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Palazzo Reale Milan-The impression that you have never seen

Milan spoil us, Arcimboldo, the museum's collection of 900 and now Robert and Francine Clark.

From America 73 works (including Renoir 39) Clark's collection on display at the Royal Palace until 19 June.




Pierre-Auguste Renoir Girl crochet, about 1875

The Impressionist Collection in Milan Clark There is an artistic movement that enjoys the greatest fortunes of Impressionism. No mystery, in fact, between the public and the Impressionists the feeling is immediate: the filter of knowledge, while desired, is not necessary. We can only open up your eyes and let go, like watching a mirror that reflects the symbols of Western identity more enjoyable.

All too easy to foresee a boom in attendance for the exhibition of Impressionist masterpieces of the Sterling and Francine Clark Institute (Williamstown, Massachusetts, USA) at the Palazzo Reale in Milan from March 2 to June 19. Absolute level of 73 works in journey to the world because The museum is closed for expansion work. So after the Milan show, the works will go to France, the Musée des Impressionnismes Giverny July 13 to October 31), then in Spain, Barcelona CaixaForum (18 November to 12 February 2012) and then in major international museums.


The list of artists and those to raise the wind, and alone is enough to reveal the extent EXPOSURE: Renoir, Claude Monet, Edgar Degas, Edouard Manet, Berthe Morisot, Camille Pissarro, Pierre Bonnard, Jean- Baptiste-Camille Corot, Paul Gauguin, Jean-François Millet, Alfred Sisley, Henri de Toulouse-Lautrec, William-Adolphe Bouguereau, Jean-Léon Gérôme Stop time not to mention them all.




Pierre-Auguste Renoir Blond Bather, 1881


Pierre-Auguste Renoir Portrait of Madame Monet (Madame Monet in reading), 1874 about

A real trip 800 in France, including the Impressionists, but even among those artists who opposed the practice, such as academic William-Adolphe Bouguereau, Jean-Léon Gérôme and Alfred Stevens, then the works of those who consider the history of art natural predecessors, such as "barbizonniers" Jean-Baptiste-Camille Corot, Jean-François Millet

, and Theodore Rousseau. And yet, the works of those artists who learned the lesson of Impressionism and interpreted in the light of changing times, such as Pierre Bonnard, Paul Gauguin, Henri de Toulouse-Lautrec.



Alfred Sisley The Loing at Moret and mills - Eff ect of snow, 1891



Pierre-Auguste Renoir Girl with fan, 1879 about



James Tissot Chrysanthemums, 1874-1876 about





Henri de Toulouse-Lautrec Carmen, 1884




Pierre-Auguste Renoir The stage in the theater (the concert), 1880



Edgar Degas Dancers in Ballet Class, 1880




Camille The Oise at Pontoise Pissarro, 1873

The exhibition's curator, Richard Rand (Senior Curator at the Sterling and Francine Clark Art Institute) organized with the expert advice of Stephen Zuffi a path into ten sections focus on the fundamental issues that bear witness stylistic innovations and techniques in the second half of the nineteenth century, but also the custom, optimism, the quest for beauty. are crossed so the impression and the light, as crucial to the birth of the movement, the nature, the sea, the city and the countryside, travel, body, faces the company and pleasures.

THE STORY OF A PASSION

Exactly a century ago, in 1911, the American Robert Sterling Clark, heir to the wealth produced by the Singer sewing machines, he moved to Paris, after a childhood full of adventure and success. The passion for art, shared by his wife Francine, resulting in a highly sensitive task of collecting: highly selected masterpieces of Renaissance masters, beware of the so-called applied arts, support for American painters, and, above all, a thorough and careful selection of French paintings of the nineteenth century.

Sterling and Francine Clark lived in Paris at the center of cultural life and the art market, so their choices were not based - as in other collections across the Atlantic - on impromptu reports or random chance, associated with occasional trips to Europe . On the contrary, the couple have built a collection of exciting impressionist paintings (Monet, Manet, Pissarro, Sisley, Degas and Renoir's favorite), but at the same time widened the field to the precursor to the development of the Impressionist movement and follow along the arch three generations of artists between 1830 and 1900, 70 years defined by the names of Corot and Bonnard.



Camille Corot Bathers of the Borromean Islands, 1865-1870



Édouard Manet Interior at Arcachon, 1871

The works shown below, therefore, the characteristic of the Clark collection, presenting yes some undisputed masterpieces, but making them part of an organic path that does not "island" gems, but rather part of the development of styles, movements, research.

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FLAMICHE Picard-pie with leeks





A recipe of Picardy, a region that is dear to me, where I still have family and many memories of youth.



There heater it:

- 2 circles of dough or pastry crust (the crust preferably homemade)
- 4 beautiful leeks
-
1 egg - 15 ml cream
-
butter - salt
pepper - nutmeg

Melt butter in the whites of leeks cut into rings, salt and pepper, add the nutmeg (put a bit of green for color) and leave to cool.

Combine the cream and yolk mixture.

Roll out the dough and decorate a buttered, pierce the bottom with a fork Aggiungere it ripieno coprire e con un secondo disco di pasta.



Dorare con un tuorlo allongato con latte o Semplicemente solo con latte.
Fare dei disegni e
a "comignolo.

Cuocere has forno caldo (200 ° C) per 30/35 minuti.

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osso buco risotto au safran avec la milanaise

After several days of milder weather, the rain today in Milan. To put a little color, ossi buchi with saffron risotto alla Milanese.






Ingredients:
- 4 ossibuchi
- 60 gr butter
-
peeled tomatoes - 1
onion - 1 clove garlic
- 1 handful parsley
-
1 lemon - 1 cup white wine
- A little flour
- coarse salt
- Salt, pepper


For the risotto:

- 400 g risotto rice Arborio or Carnaroli
-
1 onion - olive oil
- White
- Saffron
-
Bouillon - Butter
- Parmesan

Cooking ossibuchi:

Sauté onion in butter , then remove and fry the floured ossibuchi. Cut slits around the edge so they do not "buckle" when cooked, and put salt on the cord so that it escapes not.





Drizzle with wine, add the chopped tomatoes, onion.
Add salt and pepper and simmer over low heat, basting occasionally with broth.
For my part, I've cooked in a pressure cooker (20 minutes).
chop the parsley, garlic and lemon zest and sprinkle over meat. Allow
taste and serve with saffron risotto.

Preparing risotto Milanese:

Sauté onion in olive oil, add rice and toast.
Add wine, let evaporate and cook, adding progressivement the bouillon chaud. En fin de cuisson incorporate the safran. When
riz est cuit, ajouter a beau morceau de beurre et le parmesan et laisser "whip", c'est-à-un peu avant de reposer say serve.

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Ficelles picardes - Crepes of Picardy



February 2 was Candlemas, and in France it is traditional to make pancakes, making a jump with a coin in hand to bring money (better if the currency is gold! !).

Today I propose a specialty of Picardy as the first or main course. Usually you make the crepes stuffed with white sauce, mushrooms, ham, but the specificity of these "ficelles picardes" is that they are without sauce.

For the pasta pancakes:
- 250 gr flour
- 50 cl milk
-
3 eggs - 3 tablespoons vegetable oil
- A pinch of salt
Pour the flour and salt in a bowl.
Break the eggs in half and gradually incorporate the milk, stirring to obtain a smooth paste without lumps.
Add oil and let the dough rest at least 1 hour.

filling for the crepes:
-
ham 200 gr - 300 gr
cultivated mushrooms - 100 gr grated Emmental
- 40 cl cream
- 40 g butter
- Sale
-
pepper Preparation: Cook the pancakes
.
Clean and slice the mushrooms very small. Them cook in 15 grams of butter. Season with salt and pepper.
Fill each crepe with ham, mushrooms and cream.
Roll and arrange in a buttered dish.
Nappa cream, sprinkle with cheese and butter. Click
gratin in a hot oven.

Whats An Anime Like Ouran

Mini croissants with ham and bacon gratin Dauphinois

A quick little thing to be enjoyed as an aperitif.




One package of puff pastry, ham

Speck
Poppy

Cut the slices into the dough, place the ham or bacon, rolled.

Brush with milk and sprinkle with poppy seeds six.

Bake in preheated oven 200 ° C

Bon appetit

Knives And Bellybuttons

Today a few flakes of snow, low temperatures, what better than this rustic dish of the French province of Dauphiné as a side dish.

Ingredients:
- 800 gr potatoes
- A clove of garlic
- about cream (50 cl)
-
Butter - Salt and pepper
- Nutmeg (optional)
Preheat oven to 180 ° C
Peel and slice potatoes thin and regular (preferably using a mandolin, but attention to the company).
Butter a baking dish, scrubbed first with a clove of garlic.
Make a first layer of potatoes, salt and pepper (possibly walnut Moscow).
Make 3 more layers the same way.
Pour the cream to cover the potatoes, not more.
Place a few flakes of butter and bake for 1h30. Serve hot

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Greetings

I'm a bit absent this time, due to lack of time or because of my preparations are eaten before taking photos, but how can I follow you.
In the absence of recipes, I offer these flowers to brighten up these winter days.