D And C Make You More Fertile

THE COOKING OF THE PAUL FISHER: THE SQUID

Here is a nice sepia male : where it is recognized? you see in the picture fin striped in white? so here's where we recognize males and females ...

What is recognize them? In this period the cuttlefish are breeding, the females then have ovaries filled with eggs, the ovaries of cuttlefish have a huge economic value, and are the most delicious of the squid: it is appropriate to recognize the female for more attention during cleaning.

To clean the squid Paul has used the usual pair of scissors: the first thing to do and taking away his eyes, then gently accounts for no more than three cm skin between the eyes and slips off the bone via the central , simply by pushing from behind and making him pull away.

At this point the sepia opens gently to remove the black bag (good to use for pasta or risotto), giblets and any ovaries (to enjoy pan-fried, perfect for pasta).

The body of the cuttlefish be etched to remove the intestines (brown) and the squid is now ready for the grill, and then it should be washed under the ' fresh water, or to be cut into pieces for other preparations, at this point it must be washed.

whole process seems easy, but really inexperienced hand will fit inside the cuttlefish bone, probably by breaking the bag of black and creating a sdisastro in the kitchen: the help of the beginner is the freezer, enough to reach a level of half freezing outside but the insides will be thawed, the bag of black, the ovaries are frozen in the kitchen and there will be no mess!

Hilde has therefore prepared an excellent dish : Fry garlic and rosemary,

add the vegetables,

leeks and carrots in this case, are fine but even the fennel, zucchini the onions, etc. ...

after a few minutes of cooking, add the cuttlefish, cut into pieces, chilli, turmeric and salt Himalayas, sprinkle with plenty of white wine and cook for about ten minutes.

Turmeric adds a unique flavor ......

How Friendship Bracelets :music

THE COOKING OF THE PAUL FISHER: THE MUFFIN OF SABRINA Cefalo

Here Paul is cleaning the mullet .......

the mullet is a fish common in our seas, the first thing to do is scaling: Paul used a pair of scissors "SPECIAL" in the market there are special desquamation.

to our question: why remove the scales ?, Paul has candidly said that ........ the skin of the fish is good to eat, then it makes sense to let the scales, where the fish is grilled instead, the skin tends to dry up and then it is no longer edible.

Paul, however, equally flaky fish and passes in much olive oil so it does not stick to the grill and enjoy even the skin.

In grilling it must be remembered to find a sweet cooking, away from the coals otherwise the fish becomes too dry.

Fish you then open the belly with scissors, removing all the innards, all the remaining blood and tissues must be removed, then the head comes off, which in this case is not edible and pass under fresh water for washing.

If the sample has eggs, we will find a bag full of long balls just below the jelly belly: the eggs are delicious to eat pan-fried with a little olive oil.

At this point the fish is ready preparations for the next: even if you put the grill Paul advised us to open the fish in half and put it on the grill open, but not filleted, flavor gains.

In the case that these are necessary threads, you must equip a boxcutter nice sharp blade and very flexible, at that point, fitted with sturdy gloves, you begin filleting: with This system is still leaking out the meat close to the central spine which is the most flavorful fish ....

Paul with the help of Hilde has a couple of filleted mullet for a tasty and original recipe : in a pan with a little oil fry garlic has a dress, rosemary, then add leeks and carrots, has blended with white wine and added mullet fillets, cut into pieces, then added a little 'salt of the Himalayas, a handful of capers and red pepper at the very end, a spoonful of cream and a sprinkling of organic parmesan.

Obviously our skepticism about the use of cream and Parmesan cheese was evident, there are also some good

been criticized by some purists fish actually ....... the dish was great and ended up in a few minutes

Leter To Announce New Doctor Location

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MUFFIN APPLE & CINNAMON.



Ingredients for 12 muffins:



200 gr. flour (I used 100 gr. 0 and white 100 gr. motorhome)

140 gr. of raw sugar.

30 gr. corn flour (corn starch)

10 gr. Yeast (cream of tartar)

240 gr. milk (I used to kamut, but must be all good ..)

50 gr. oil (used deodorized sunflower bio)

1 apple (of Fontecornino ..)

1 teaspoon cinnamon (from .... Fair)



Mix all dry ingredients (flour, sugar, baking powder and cornstarch ) in a bowl. Add oil and milk and mix well.

When they are well blended, add the cinnamon and the apple, cut into small pieces.

Pour the batter into 12 cups (previously inserted in a muffin mold) and bake at 180 degrees for about 20 minutes.



Bon appetit,

Sabrina

Can't Stay Awake During Training

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announced to you great joy: we have the
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thank Laura for the wonderful work.

Nipple Slips On Roads

DINNER AND COOKING WITH THE PAUL FISHER

in Siena last night we had a wonderful experience with the fisherman Paul: an afternoon to learn how to clean, fillet, cook the magnificent fish caught by Paul in our seas and a superb dinner of carpaccio fish, pasta with sauce (fish) and squid with potatoes and peas.

The flavors and aromas were eccezzzzionali, as might be expected, but the most interesting stories were no doubt Paul told us, especially his activities in support of sustainable fishing, the damage they are suffering from our seas, of trawling.

In spite of reports of the episode that saw him star, he knows so little ....... As we have said many times, we see the sea with sunscreen smeared on the beach, we do not realize how it is robbed!

In our seas of fish they have little left and what we find in the best fishmongers has ancient origins, from the North Sea, where environmental awareness is much stronger in Japan, where instead of going on without any consciousness, to the seas of North America .... but in the Tyrrhenian Sea there is almost nothing .....

follow the delicious recipes!