Randy Blue Vs Sean Cody

flu

I read these days on some illustrious magazine (Vanity Fair was afraid ...) and the broccoli beef system and promote the immune defenses.
Here is a recipe to help us resist the epidemic that is rampant.
Distinguished professoroni even inform us that the peak will be towards the end of January so .. run out to buy the broccoli!

pierced Fusilli with broccoli, ricotta and saffron
For 4 people: 400 gr
Fusilli
steamed broccoli 1

oil 1 clove garlic
100 g cheese
a saffron
about half a glass of milk
salt, pepper, poppy seeds


Sauté the garlic in the oil and add the previously boiled broccoli.
Cut into pieces and crush someone with a fork, then season them in a pan for a few minutes.
Combine the ricotta with broccoli, a few tablespoons of pasta cooking water and saffron. Stir to form a
creamy and not too dry. Add milk (enough to keep it soft) and salt and pepper.

Drain the pasta and toss in pan with the sauce.
Sprinkle with a little 'and some Parmesan cheese and poppy seed.

Home Depot Carpet Mending

comes the cold .. check the Luna Park! (Here)

Well, this is one of those recipes that for obvious reasons we can not say invented (because it's obvious that the crisp existed long before I arrived) but that somehow are put together by chance peering through the stalls at fairs and amusement parks, in a snowy afternoon a few years ago.
course then you are not working and there was so much longer to invent, to pull out of almonds, sugar, a pot .. and find out that you can make crispy in no time.

Crunchy
Abstract: because the recipe was invented by me by accident, the doses are usually totally eye. As they say, add sugar, add almonds and finally found the right proportion.
However once I tried to weigh the ingredients and these are the quantities:
250 grams of almonds or hazelnuts
160 grams of sugar
1 packet of vanilla sugar (if you want )

Pour sugar into a saucepan (non-stick but also of aluminum, it does not matter) and melt, stirring with a wooden spoon to prevent burning. When
sugar is dissolved to form a glossy and transparent pour caramel nuts (no need to toast them first), stirring so that they join with caramel and toast it lightly.
At this stage you can still add sugar or nuts if desired.

When the almonds are completely united to the caramel, pour the mixture onto a marble table or on a cutting board (plastic ones are fine also and this time as well as Ikea!) Cloth and smooth it with a spatula.

to cool slowly, being careful to detach from the tablet as it hardens.
Cut into pieces of desired size.