Drivers Extigy Windows 7

Salami not resist


I downloaded from the special Italian Cuisine "Chocolate" and when you have in front of these delicacies, it becomes almost impossible to resist temptation. You should know that I really like making sweets but basically I prefer the salty taste. The only exceptions are for ice cream and dark chocolate (the one I miss the taste of milk).
And if you find the rest of the family who goes mad for sweets, print the special IC and leave around the house, it means knowing in advance that you will be tormented until most of the recipes will not have been personally tested. Yesterday I got away with the chocolate salami, slightly modified because I had the pistachio nuts (I have categorically refused to look around Bergamo opened a supermarket just to go and buy liquor because !!!!!) and without my children, even adults, with alcohol not c'azzeccano and let me tell you, down with the that feels better that way around.
Here is the recipe I put in brackets the ingredients present in the original version and that I did not use.


Chocolate Salami 150 gr.
100 grams of dry biscuits.
soft butter into small pieces 100 gr.

sugar 1 egg 50 gr.
cocoa (40 oz. pistachio shell - rum - marsala)

Whip butter with sugar until creamy, add little more egg yolk, mix well and add the cocoa making it drop from a sieve. At this point, if you use the combined liquor half a glass of rum and Marsala and then add even pistachios. Break the biscuits and add to the mixture, stirring well. Pour onto a sheet of kitchen paper, given the shape of the sausage mixture, wrap in paper and store in refrigerator for at least two hours. You can serve with the custard, but with a scoop of vanilla ice cream, or with whatever you like! : D

Cricket Wedding Invitation Wordings

The yellow balls



E 'from a life that is not published yet.
E 'was a very intense and grueling led me to reflect on the last year and finally has resulted in a decision that now I am deeply happy.
not go into details because it would not be fair to some people who are found to be involuntary actors in a play of which I would have liked to be honest, do not be a player.
The fact is that after twenty years of work at the company that now I felt almost like an appendage of my house, saw the number of hours spent in his offices, job change.
say I was very lucky, having decided to send some resumes and getting answers to my professional interest for almost all of items made. At this interest have followed the talks, talks and talks and in the end I still also have to decide who to choose and these days is not so easy to have such an opportunity!
Now I'm at that stage, which usually precedes all the news, waiting a bit 'timid but with the right, intense, electrifying desire to start a new adventure.
It is just a bit of "sorrow" for the feeling of loss seen in the eyes of the girls when I joined the company to inform them of my decision. But at the same time I am deeply moved by expressions of affection that they are coming to me and many others who have worked with me in these long years. Often leave me speechless, and I assure you that for me to be "dumb" is almost impossible.
Well, 'nuff said!
Now for the recipe with which I participate to the challenge of ' MTChallenge of February.
It 's the first time I deal with this challenge, too difficult to keep up with very good competitors of the above. But when I saw the balls I could not resist. Mind you, not easy to ennoble a meatball! It would seem a challenge but it is not simple at all. But the meatballs and the meatballs are not as good at presenting the dishes and are not good at taking pictures, this recipe of pure public spirit of participation (As indeed do all the other friends of the web)! Good
meatball everyone! Yellow



Meatballs Serves 4:
500/600 gr. chicken breast
100 gr.
100 grams of ricotta cheese. cooked ham 1 egg

grated cheese (to taste) Half a clove of garlic

chopped parsley 1 teaspoon curry


½ cup white wine 1 teaspoon saffron powder
tomato is one teaspoon salt pepper

To garnish:
Peas with prosciutto (there I put the recipe, no?)
In a blender, blend the chicken, ham, ricotta. Then add the garlic, parsley, egg, curry, cheese. Add salt and pepper. The dough will be very soft. Moisten hands with water and form into balls the size of a walnut, flour and put them in a pan with a little oil. When they are golden brown, sprinkle with the wine in which you have dissolved saffron and tomato paste, you soften and cook slowly.
Serve the meatballs with peas with ham.