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row for gifts / On the double for Christmas presents

This year we had a Christmas without snow, but there were also breathtaking scenery. This is the sunset that I captured yesterday in the living room window ... Although

We had a snowless Christmas this year, wonderful views Lack Did not at all. This is the picture of a sunset I Took from the living room window ...

While this is the card I made for my husband and I have not posted before for obvious reasons:)

And here you can see the Christmas card I made for my husband: I Could not publish it before for Obvious Reasons:)

It 'very simple: for the background I used a scrap of paper, while the stamp (' Standing in line for gifts ') is my favorite designer of Fingerprints Copyright.

It is very simple: I used a scrap paper for the background, and the stamp ' In line for gifts ' (Author of Fingerprints).

To get the pocket in which to slide the card printed with the mice I folded the front of the blue card.

To abtain the pocket Where the white mice-stamped cardstock run into, I folded the front of the light-blue cardstock.

final touch a little snowflake silver to adorn the blue ribbon.

As a final touch, I fasten a silver snowflake to the blue ribbon.

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Merry Christmas to all.

ps: the crib was enlarged, which is the extended family?

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spotted / polka-dot

To Eve I propose you a ticket funniest: the protagonist of the mouse Henry Whiff of Joy.

For Christmas Eve, I'd suggest a more casual card: the star is Whiff of Joy mouse Henry .

The background is made with the relief mask Sizzix ' Medallion, Frame and Damask ', while the bottom of the ticket is decorated with the 'Bow ' impressions of Copyright . Final touch the tape and a little red polka dot 'of glitter on the ball, which is a continual feast!

I embossed the background using Sizzix ' Medallion, Frame and Damask ' folder, and I stamped the bottom of the card by Author of Fingerprints ' Bow'. Final touch: the red polka-dot ribbon and Some sparkling glitter on the tree-ball, That always means-party!

And with this note I wish you all a Merry Christmas, from the heart.

By this greeting card I'd like to wish you all the best for a beautiful Christmas, with all my heart.

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Christmas Snowflakes Hot / Warm snowflakes

Today a business classic, warm colors.

Today: a classical warm-colored greeting card.

Stamps: 'Framed Snowflake' (Pennyblack) Bow (Fingerprints Copyright), 'Leaf Splash' (stamp Roller Clearsnap).

Stamps: 'Framed Snowflake' (Pennyblack) Flake (Author of Fingerprints), 'Leaf Splash' (Clearsnap stamps wheel).

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christmas tree christmas

in these days of waiting for Christmas there are those who prepare the "tree" (it would be better to say the tree-also saw the importance of the symbolic-evergreen), you go looking for a nice fir, big and majestic, or small apartment, with or without roots, we seek and dusted the decorations placed in the attic last January, this year we put those red or white?,
and on time we also aggregate the line. in miniature version.
and fake snow but true.

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garden with frost in winter pastimes

them, yes, they love the cold.

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Our Cotechino

month of December sausage.

Okay, there's also the Christmas that brings all the stuffed animals ( turkey, ducks, guinea fowls, capons etc ...) or the roast chestnuts , shanks, lamb etc etc, then in the evening
eve of the fish is king (maybe with some smoked salmon )....

But for me it is especially sausage, maybe it will be cold (or the snow today) in this month of "culinary transgressions" I like to exaggerate, while allowing the rich not only bagged the evening of 31. For sure I eat lightly because it is homemade know what ends up inside.

To tell the truth then, the version with lentils is not even that I like, better go with a beautiful puree.

Or on Christmas Day for those who have the tradition of bringing to the table a nice boiled (beef, veal, tongue, capon, head) try adding some slices of sausage .... not regret it :-)

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Champagne, books and gift ideas ....

Small and banal premise: good food and good wine are united by a bond almost inscindiblile. In my opinion, to be deprived of one of two things means it can not enjoy the pleasure that this "marriage" has to offer.

Now as far as I'm concerned, I have always had the good fortune to be surrounded by great food (thanks to the store that has the passion of my father's country) unfortunately I was only a factor on its own lack wine, as always my father, for consistency , drank only "farmer's wine ...." and do not add anything else.

then things have changed over time fortunately, I became a foodie therefore to fill the gaps in my wine, came the courses Porthos, a weekend at Vinitaly , then tasting , important dinners with bottles e infine tanta teoria, leggendo riviste specializzate, riflessioni e opinioni di persone di fiducia e blog del settore.

La mia breve esperienza mi ha portato a preferire i vini bianchi, con una prelidizione per i riesling, gewurztraminer e sauvignon ma sempre più spesso preferisco assaggiare vitigni che non conosco (e se poi c'è un rosso mica mi tiro indietro...) :-)

Negli ultimi tempi sono stato folgorato dallo Champagne, ho iniziato a conoscere le grandi maison per poi arrivare a quello dei piccoli vignerons (come alla cena dalla gatta ).

Visto poi che il mio lavoro coincide anche con questa mia nuova e coinvolgente passione, non ho potuto help but put a few bottles on the shelves known and some lesser known, the famous wine. So you can encounter:

- Bollinger Special Cuvée, Grand Anne 2000 (with box)
-Eric Rodez Blanc de Noirs
- Etienne Lefevre Carte Blanche
-Gaydoz Forget Rosé
- Aubry Brut Classique
and more ...

In view of the festivities Christmas I thought it might be a good idea to combine all this a few readings (which will be in store) wine-themed, useful both as a gift but also for those who want to explore some themes such as:

- wine in Rome (guide to the best wineries in the Lazio and drink well in places where capital) of G. Slawka Poor

- guide to the best 99 house of Champagne

- natural wines' s Italy 1 & 2 (manual of drinking healthy) of Giovanni Bietti

- Quaderno # 1 Champagne edited by Alfonso Isinelli (A study on the biological, the Rose, the area of \u200b\u200bthe Aube, and the interview with the winemaker James Darsonville)

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in only two days of no rain we collected seven boxes of olives. as gleaning is not bad. oil for this year c'è.

poi cosa si fa nelle lunghe sere d'inverno? provo subito a mettere in pratica la prima lezione di come si fanno i cesti. mi sembrava anche abbastanza semplice, 4 bastoncini, un intreccio singolo.

il risultato forse non è proprio quello che uno immagina di un cestino. ma per me ci assomiglia, trovo che sia già tanto.

uno: importantissimo: imparare a trovare il materiale giusto. rametti che non si rompono ma si piegano. non troppo grossi non troppo sottili....
due: usare gli attrezzi giusti.
tre: provare ancora e ancora.
l'inverno è appena cominciato. alla prossima passeggiata sui monti (aspetto il sole) porto via la forbice.

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how to make baskets from cane and wicker-PART 1/2-

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boiled (or Boiled Meat)

the boiled or boiled, it I had spoken many years ago here, was one of the first post of this small window into the world of flesh & C.

Because I had already written the procedure, the various cuts, and the difference between broth and boiled and avoids repeated reference to any links the more curious. Coming to the point I wrote this post, just because they approach the holidays and the temperature drops (Or is flooded by rain or flooding of the Tiber :-)) the desire for meat is boiled to the top.

Underlying sure there is the family tradition, in fact I have always been accustomed to eating is the boiled the broth in the winter and not only but especially at this time. Instead relate to the public in the store, I discovered that many families do not prepare you almost never the less (or broth is used only as a remedy to the ills of the season) or even worse, you do not eat boiled meat.

In this regard, I want to mention other uses for those who did not like to eat boiled in the traditional way, or accompanied by Salsa Verde 0 Mustard between this suggestion: the picchiapo ', or grind the boiled and seasoned to make us of meatballs (a specialty) or, finally, a meat salad (there are several versions, this is my ).

What you see in the picture (a piece of bell-fed veal and beef pigeon) I've tasted lately with ease, or accopagnato a boiled potato and seasoned with extra virgin olive oil at home, if there was a bit 'of chopped fresh Prezzemolina above, was his death ...

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Da un pò di tempo gli uccellini ci rallegrano con la loro visita sul terrazzo e così si è pensato di regalare loro un poco di grassi. Un pettirosso e una cinciallegra. Peccato che arrivino anche i passeri. Ma come, anche quelli vestiti male possono partecipare alla festa? Basta uno con un vestito francescano, che non lo sopporti? Perchè solo quelli con piume colorate hanno diritto di attirare la nostra attenzione? La bellezza (la moda) ci condiziona fino a questo punto? Le leggi della natura a funny thing. The beauty can result in loss of "wisdom" (... "the endless prayers and vows, the tears and the sighs of lovers "...) and sleep.

But back on earth and let's enjoy what little time passes and the convent.