Pokemon Deluge Camerupt

Winter seen close

I, for my efforts, I can not keep alive even the fake plants.

My father in law every birthday, every Christmas, gave me the orchids. Beautiful. Full of flowers. That invariably fall off after a week. Leaving me with vessels full of leaves and roots. In fact it is not dying, which forces me to keep at least a duty to "morale" ... So my shelves have become a kind of retirement home for plants.

Yet the flowers I loved. And luckily, my mom has a thumb which is really a bright green.

you do some real miracles. And I admire them and photographed them.

Last Sunday I went to see her. The town where she lives is 800 meters and the winter never seems to end up there. Everything is still covered with snow and ice. She can not stand more, is looking forward to the spring. But my camera I did discover the hidden charms of the cold.

Does Anyone Make Fabric Gift Bags?

Brownies

After my last post dedicated solely to my friends photography enthusiasts like me, here Gonna get me a recipe for peace with the rest of my faithful readers!

The brownies are really one of my favorite recipes.

They are easy to prepare, like almost everyone, will keep for several days in the fridge while keeping intact their taste and are delicious any time of day.

recipes for brownies are many and with many variations, with or without walnuts with white chocolate chips, etc..

mine is a personal variation of a recipe from the Betty Bossi.

Ingredients:

50 g butter

100 grams of milk chocolate

100 grams of chocolate Black

2 eggs 100 g sugar

1 c vanilla sugar

a pinch of salt

100 g coarsely chopped walnuts

75 grams of white flour

Procedure:

Melt the butter in a double boiler with two types of chocolate. Allow to cool.

In a bowl mix all other ingredients to the socket di sale compresa, fino ad ottenere una massa chiara. Aggiungere il composto di cioccolato.

Aggiungere le noci e la farina.

Versare l'impasto in uno stampo per brownies imburrato ed infarinato.

Infornare per 20 minuti a 180°C.

I brownies possono essere decorati con zucchero a velo, con cacao, con la glassa al cioccolato o semplicemente con delle palline di zucchero argentato come ho fatto io.

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Macro

Between trips and a dessert, I have an interlude devoted to my passion for photography.
A wonderful Christmas as well as the new (fantastic, etc.. Etc.). I got a Canon 7D goal especially for the macro. Difficult to use, but with huge potential and it will allow me to improve my culinary photographs. Here are some photos
"test".

Texet Memory Stick Manual

Approaching the Crown of the Magi

With a little 'delay I would like to publish the recipe of the Crown of the Magi, as tradition dictates, we prepare every year on January 6.

The Crown of the Magi, for those not familiar, is a dessert that is prepared in Switzerland on the occasion of the Epiphany and is prepared with a dough similar to that of Pan Brioche. 8 balls of dough are formed and have a crown (one in the center and the other around). Inside one of these balls lies a statue depicting one of the Three Kings (for those who have not can be replaced with a whole almond or something similar). When you break bread, those lucky enough to find the statue, can wear a crown and be King all day.

This tradition goes on now since I was a child. I remember when we were a bit 'older who found the statue could afford to do nothing all day: not clear, do not fill the dishwasher, no nothing. As the three sisters was very much coveted crown!

The cake still lends itself well as a breakfast bread or snack anytime of the year.

The recipe is taken from the same book of Betty Bossi I mentioned during the mini Gugelhopf cinnamon.

Ingredients:

500 grams of flour

1 1 / 2 c salt

3 C sugar

1 / 2 cube fresh yeast crumbled

60 grams of soft butter into small pieces

3 dl warm milk

grated rind of half a lemon

4 C raisins (optional)

1 beaten egg

granulated sugar to decorate

Procedure:

Mix all the ingredients into the yeast included.

Combine butter, milk, lemon zest and raisins (if you decide to put it) until the dough is elastic, it will take about 10 minutes.

Let rise about two hours or until the dough has doubled in volume.

Form eight balls of equal size and insert the statue in one of these balls.

crown Arrange on a baking sheet lined with parchment paper and let rise again for 30 minutes at room temperature.

Brush the balls with beaten egg and decorate them with granulated sugar.

Bake for about 30 minutes at 180 ° C.

Alldrop Sugar Cookie Recipe

Lapland - Our journey into the land of Santa Claus

I decided to start the post on our fantastic trip to Lapland with this picture. The lanterns of ice.

A decoration che rappresenta questa terra meravigliosa.

Il ghiaccio e la neve che avvolgono tutto e il fuoco che illumina e riscalda i lunghi e bui mesi invernali. 

Il nostro viaggio é iniziato con l'arrivo all'aeroporto di Rovaniemi, dove a darci il benvenuto abbiamo trovato questa scultura illuminata che ci ha fatto sentire subito il magico spirito di questo paese.

Dopo un'ora e mezza di auto siamo arrivati a Luosto, una località sciistica in cui si trovano unicamente 3 alberghi, un negozietto di souvenir e un paio di ristoranti. Tutto il resto é natura allo stato puro. Noi abbiamo alloggiato all' Aurora Chalet , un albergo molto carino, tutto dedicato all'aurora boreale (che purtroppo noi non abbiamo avuto la fortuna di vedere...). Molto curato nei dettagli, ben organizzato e con un'ottima cucina.

La pace e il silenzio, resi ancora più speciali dalla luce azzurra e dalla neve, ci hanno aperto il cuore per metterci in contatto con un ritmo di vita completamente diverso dal nostro.

Le giornate cominciano intorno alle 10, quando una debole luce inizia ad illuminare il paesaggio.

Un'alba che dura fino al tramonto delle 14. Alle 15 la luna é già alta nel cielo.

Dopo il nostro breve soggiorno a Luosto ci siamo spostati a Rovaniemi. Il viaggio in auto é stato bellissimo. Il paesaggio era immobile e ci ha regalato un incontro speciale con una renna che camminava tranquillamente sul ciglio della strada.

Arrivati al nostro alloggio, Ounasvaaran Pirtit , a pochi chilometri da Rovaniemi, abbiamo trovato una sorpresa ad attenderci. L'upgrade nella suite. Uno chalet incredibile dove abbiamo trascorso giorni bellissimi.

Nei quattro giorni trascorsi a Rovaniemi abbiamo fatto due escursioni organizzate. Nella prima siamo andati a visitare una fattoria di renne, dove abbiamo avuto la possibilità di fare un giro sulla slitta, pescare su un lago ghiacciato, riscaldarci intorno al fuoco in una delle loro capanne bevendo succo di bacche bollente e mangiando i tipici biscotti allo zenzero.

The second excursion we did on Christmas Day at their Santa Claus Village . A theme park devoted entirely to Father Christmas.

The park is built on the line of the Arctic Circle. The village is really impressive. Full of lights, Christmas trees, snowmen.

within the Office of Santa Claus you can buy postcards that have the official stamp and if you want are shipped the very day of Christmas this year. There is also a Icebar, where you can admire the beautiful ice sculptures you can enjoy a cup of hot chocolate sitting on a stool, ice covered with reindeer skins.

With a little 'patience you can line up for the meeting with the dream of every child: Santa Claus. We had to make an appointment, complete with a note as to the doctor, and wait two hours. However, a wait that has been amply rewarded by the smile of Daniel and his enthusiasm when he could sit next to Santa Claus and take a picture with him.

The town of Rovaniemi does not offer much in terms of architectural and cultural heritage, but a museum well worth a visit. L ' Arktikum . As much a museum proved to be interactive and interesting for little Daniel.

On 26 December, reluctantly, we said goodbye to Lapland and we moved to Helsinki, where we have spent the last two days of our holiday.

eyes accustomed to peace and the heart of Lapland have been very difficult to fall within the "noise" in the Finnish capital.

The day we had at our disposal we have spent making a quick walk around the train station and the waterfront, visiting the aquarium and doing a little 'shopping in the many shopping centers.

On December 28 we're back home. Our eyes, accustomed to the dim light that has been with us for ten days, they needed a little 'time to get used to the sun that greeted us upon our arrival in Zurich. It was a really special holiday, and we are already thinking about when we will be back. Moy Lapland!