Broken Tooth With Lump In Gum

The little things that people do not make more account

clothes shoes ... .. the good life .. money .. cars ...
People do not know any more excited. Do not listen to more music from the heart, no emotions for the gift of being able to hear the mind and body and dance to a song you love. Do not you realize how beautiful it is to get home with the sunrise and stay with the nose to observe the miracle of colors that the sun gives us when he wakes and when he goes to sleep.
Sometimes I seem mesmerized by all plastic dolls puppeteer that law. They do what is convention, and that's okay Today people are afraid of being too independent, open your eyes and think and realize. Never
that are released to the sky screaming all the things that make them feel bad, or that they feel good. All convention, all approved.
know how to cry, knowing how to listen, be kind to those around us ... knowing how to laugh, knowing how to get excited! Live! be alive! be something unique and different.
Small things get, the little things are those little diamonds that could fill their hearts and their eyes to something sublime and beautiful.
stars in a very peaceful night, a soft white cloud, a bird looking for food, a leaf of autumn, when detached from the branch dancing slowly watching the slow passage of time, an elderly person who walks alone with an imperceptible smile of someone who has now seen all his life, a flower grew up with an incredible force in the asphalt, waiting for the cats food, the beauty of a rainy day and that of a sunny day so bright and serene, a ray of light that lands on your window.
The smell of hot milk and coffee in the morning, the smell of the skin of the person you sleep beside the children's laughter, the smell of talcum powder after a shower .... the rain, getting wet caressed by the wind and rain, life is reborn in the spring, the snow that falls from the sky and came to rest over your eyes and your hands
live his life like a fragile gift that each day can be taken away, to live without bitterness.
Groped to give some light to people who are next.
How do people miss all the little beautiful things in the world, as people do not stop and look, to observe, to feel, as people do not agree with the world, not to blend in with time.
How do people miss the little things, beautiful things, things that could illuminate a moment.

Sometimes I want to become a tree to sink my roots into the ground and bear fruit, be a home for animals, shade shelter for someone, enjoy the cycles of nature, or become water and fluid flow in the ground.
Sometimes I want to be the wind to caress the world, messing my hair, feathers, cause some to play a little cat, switch between someone's hair, and whispering
listen, look ..

Cosmos Designstar 4.5

In the theater of life to get used to the eternal dance steps

we're just actors on the big stage of life you are actors
* I am a dancer
why dance? *
because I finished the words to express what I feel my body moving with the music as if it were a perfect lover, talk to me. As a mute that is expressed in the language of the hands.

Thick Mucus2 Days Before Periods

Kates Playground The Chair

the sky over me

Assefuarsi eternal ... is an excerpt from the film Wings of Desire where the angels write down what happens in the world during the day.
Yesterday I watched the rain as I reached Rome Termini on the 175 .... The city alone had taken a gray, gray were the ancient walls, new walls, gray was like a mist in the air, rested gently on wet leaves of trees, like a breath like a sigh that sigh of light when you're in love, the first time you feel the feeling.
Grey was in the eyes of people rushed to escape the rain. If anyone stopped to see and hear the rain would see and hear one thousand sparkling crystals his music, small pieces of glass that break, producing a sound similar to bells.
Grey was the world, was the sky over the world.
Nle gray watched, the lights in the houses, the cars in the street, people with their umbrellas. In gray
watched a pigeon drinking from a puddle, a windblown leaf lean slowly on the pavement, a colorful billboard in the middle of a day without a flash of color as light as a noise that suddenly breaks the silence, the stones polished of water. In observing the time
gray flowing merciless.

Exchange Of Rings Wording

Anatra

duck baked in marsala sauce with potatoes and prunes

Ingredients:
for 4: 1 duck, 100 cl of extra dry marsala wine, 200 g of butter, 200 g of bacon, cut into stew strips, 30 g of potato starch, 1 medium onion chopped, 8 prunes, potatoes 16 long, sage, rosemary, salt, pepper
Procedure: Clean the duck

. Put in a pan to dissolve 50 g of butter, add onion, rosemary and sage colored slightly, then add salt and pepper and saute gently but very well until the bottom is very colorful. Wet with 70 cl of marsala and reduce by 1 / 3; related with the starch in cold water and then passed through a strainer and place it in hot water bath. Put in a pan with 50 g of butter, rosemary and sage, the duck into pieces salt and pepper, brown it on both sides, wet with 30 cl of Marsala wine and bake at 200 degrees for 6 minutes. Meanwhile, strain the cooking juices and add to the sauce. Apart from the first fry the bacon with a little butter, then add the potatoes and then the plums. Put the pieces of duck in the oven for 3 minutes, then arrange on plates by dividing equally the seals and pour over the sauce.

Variant II
Roast duck with bacon aroma

Serves 4 people:

a 1.2 kg duck already clean 200g lean beef 100g deleted (salami veneto) duck liver 100g chicken livers 40g lard 1 egg 30g grated parmesan 50g amaretti 1 tablespoon extra virgin olive oil 1 / 2 cup Marsala a glass of red wine 1 sprig rosemary 1 sprig of parsley 50g bread crumbs salt pepper

Preparation:

Soak the bread in the Marsala and let it soak chopped for a few minutes. Peel and cut the pieces removed, clean the liver and liver and chop both. Go to the mixer the veal with parsley washed, crushed amaretti and collected all the ingredients in a bowl worked, squeezing and chopping the crumb. Also add the egg, Parmesan, a pinch of salt and pepper and mix. Pass the duck on the flame of the stove to eliminate the residual feathers, salt inside and fill with the mixture, then sew the opening with kitchen light thread. Finely chop the bacon with rosemary, mixed with olive oil and spread this mixture all over duck. Place it in a pan and cook for a total of one hour in a preheated oven at 180 degrees. Wet after 20 minutes of cooking, with half the wine, and after another 20 pour the remaining wine, finish cooking. Serve the duck, cut into pieces and stuffed with sliced.

Variant III

duck stuffed

Making this recipe requires a lot of effort, especially in the fabrication of ' duck, but also in the process of cooking where it will be continuously monitored the degree of cooking and emulsified. So we know that if you are looking for a meat dish easy and fast realization you may need to opt for some other recipe. This dish is used mainly in the Veneto region where the ' stuffed duck is a cornerstone town of any kitchen, from Vicenza to Venice, via Padova and Verona. It 's a second inviting to secure success, and good looking. At the beginning of the century and until World War this dish was seasoned in the process of roasting instead of bacon (as reported in this recipe) with the goose fat or lard. Now that times have changed and we are all careful about what we eat, trying to make a tasty food but also light and not greasy, I thought it appropriate to update the recipe. Keep in mind that if you want to do an operation philological and historically correct you have to use that kind of condiments.

INGREDIENTS: a fat duck from about 2 kg, 300 gr. of pork liver, 50 gr. of bacon, a sausage the big guy, 60 gr. of extra virgin olive oil, two sandwiches soaked fresh milk, an egg, a slice of ' garlic, one onion , aromas mixed rosemary, a glass of white wine (the Trebbiano is fine), salt and pepper

PREPARATION: Clean well the 'duck , depriving it of the legs and head. Open it with a cut along his chest. Gut and liver extract , add it to the pork, then finely grind the mixture by adding in order: the sausage, a little oil, the two rolls soaked in milk fresh chopped onion and garlic , l ' beaten egg, flavorings, salt and pepper. Then stir the mixture in a workmanlike manner with hands until it reaches a nearly uniform degree of homogeneity. Once completed the filling use it to fill the well ' duck and add strips of bacon inside, the sides of the filling. Then cover the outside skin the animal with slices of bacon finally tied with kitchen twine making sure every crack is tight. Put in a moderate oven and periodically sprinkle your duck with sughino cooking that will be formed in the baking dish, also keep it constantly wet white wine that will go here to add with a brush. Continue this procedure throughout the cooking process and make sure that 'duck never stay dry. Cooking should not be less than two hours. Turn off when you will feel the crispness of the skin of 'duck will meet your palate and that of your (lucky) guests. There is also another factor to consider in order to judge whether the ' duck is cooked, and it's the tenderness of the flesh when the flesh comes off almost effortlessly from the bone then you can remove it from the oven and Serve with roast potatoes and vegetables au gratin.

A dish so princely, so gorgeous and bombastic needs a wine that keeps pace: a Brunello di Montalcino I would say that might be a worthy husband.

stuffed duck

Ingredients 6 people
duck
deleted
60 gr 100 gr duck or chicken livers

Parmesan cheese 1 egg 50 gr parsley

How

Flame duck about 2kg, already ; clean, washed and dried. In a bowl, mix 60g deleted, 100g duck or chicken livers, 50g parmesan, an egg and a sprig of parsley. Add salt and pepper, then mix the ingredients and make a meat loaf in the bread crumbs to be passed.
Salt and pepper the duck inside and then also include the filling. With kitchen string and sew the cavity of the duck legs legarne. Spread with bacon and chopped rosemary to the surface of the duck.
Put it in a oiled baking pan and flavored with butter and sage. Bake at 180 degrees for 1 hour and 45 minutes.

• duck breast сon the Raspberries
• Duck Recipe Pineapple

Dragon Ball Z Af In Hindi

learned many things from the flowers:)


I love this piece of Alice in Wonderland XD

Popped Capillaries On The Lips

Thoughts at 4 am

There are those moments when you need to switch off the brain and not think about, those moments where you're unwilling to listen to others and would like to just keep quiet and let go of your entire body!
If I had a bath I would let me float in the water in silence!
period where you just want to focus on the job to do well and give the best of yourself on that field.
period where I would go home and stay there without thinking!

Not because I'm wrong, but because the mental fatigue has reached its limit and is so much that I can not concentrate or sustain a normal conversation, even with my boyfriend. Expect that this period will pass without forcing anything, then remove and recover!

Wait ... wait .. wait ... will

Prom Dresses On Sale For Under 50

Cervo al cioccolato




begin by saying that this dish was very successful from when cooked the first time with "H". In practice there in the cell 'at least 400/500 pounds of frozen meat of all kinds including deer, honest, not that it is cooked all game in my life so when you asked me I was going a little panicked! Emmo 'that I'm co deer !?!?! Usually we make a ragu how I taught Giorgio Locatelli or ravioli but I'm around er foreman wanted a single dish for dinner and could not be seen pasta that does not eat carbohydrates at night. At one point I remembered that I made a stew of wild boar in a gastropub in London in 2000/2001 so I decided to adapt the recipe using venison instead of the boar
:-) The result is a bomb in practice have been licked well plate.



Ingredients 500 grams of deer into pieces 1 large carrot



1costa

of celery 1 leek



2 bay leaves 5 juniper berries 1 clove garlic





5 sage leaves 2 cups red wine 1 tablespoon butter



a spoonful of potato starch

A

piece of cinnamon 1 / 2 tablespoon salt

1 / 2 tablespoon peppercorns

150/200 grams of dark chocolate 70%

truffle oil

The part of the deer that I used was the shoulder does not matter the quality of the cut as the final result and 'a bit like a stew so you can use spare meat with fat or gristle. First we go around the pepper, with salt, juniper and garlic with a mortar until a thick paste. Put oil in heated pan and when hot put the diced vegetables and sauté them until they are well polished and then remove from pan and set aside. Now put the deer into pieces in the pan and fry together with the pasta that you have prepared in mortatio with a piece of butter and when well browned add the vegetables and the starch and mix well over high heat. Add two glasses of wine and let reduce, then add hot water until it covers, add the cinnamon and bay leaves and let cook on low heat for a couple of hours. The stew and 'ready when the flesh flakes easily, at this point add the chocolate into small pieces. If the stew and 'too dry, add water if it is too liquid let it reduce until a thick sauce. Chocolate is always added at the end with truffle oil, wrapped them I put a little more fair to give him not only to taste a nice scent of chocolate.
usually serve it with polenta slow that I do with 300 ml of milk and 100 grams of polenta coveted, the end whisk around with cheese and butter. In this case I recycled the polenta I had done the night before and the grill and I must say that the result is very satisfactory :-)

Louis Camilleri

;
Il diavolo in cucina