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Diourbel Diourbel



An intense sense of time

There are times when every effort, every effort, makes sense I would say sublime moments are those that recharge the batteries, give meaning to everyday work that is obscure in most cases and patient.
moments that I'm here, and I am not exaggerating, it is worth living.

Last night, returning to Caretto Thisse from Senegal across the countryside lit by an amazing full moon, I was talking to ritrovado Pape and Fall Bay (carter) of experience, a sense of transcendence, of mysticism in a language not mine, to be exact not "our", and I forgot the broken bones from three hours to cart the anxiety that I take before every meal, every concert, every business, every departure, for a long time to perceive the meaning of all this.

is not a simple moment of happiness, but the suspicion of a particle to be oriented to something enormously bigger, started before me and that will continue beyond me. Something bigger.

It 'a thrilling sensation, which can not be described if you do not have experience, but I know I share with many other people: if, as I hope, we are the majority, there is hope for this world, there' and economic crises, outbreaks of violence or racism can stop us, because we are particles of a larger process. A process that has led humans to fall from the trees, a hedge cold, to build houses and cities, to create science and non-violent beliefs suitable for a new world.

Last night there seemed to be this new world, just behind the shadow of Baobal under the moonlight.

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Thursday, November 13, 2008 Monday November 10, 2008 Thursday, November 6, 2008


I understood not to have the makings of a missionary (better late than never)
Chiacchere personally with the leaders of the groups Damn virus
2:03
visit to Goa
Dabel visit to Bara A day of reflection

my travels I have always considered a kind of mission in Senegal, 15-20 days of full immersion in the business, without taking care of another, without pausing, by passing around in the background.
I looked normal, I was on a "mission". One can spend a lifetime in the mission. Eleonora
Then, last July, he told me that being good at home, wherever you are part of the mission.
And, like a ray of light in a dark world, that account has made me understand some things that, for example, my hotel room was a pigsty because they never leave the key to do the cleaning, which fifteen days I had my bad, that in the rush of being on a mission I set some small crap.

Even Franco tried to make me understand but Eleanor has found the key that ripped through the darkness, because you ideas in this mission-style martiristico was on the one hand the desire to annihilate a large company in the other the strength of people like me who just cannot vanish in a few companies.

Reassured by this conviction and the fact that you can not seem to go "against the grain" with themselves, this time I'm giving the small pleasures, small but totally changing the taste of making it fun and above all more lucid.

So now my room is clean, add to the diet of hamburgers and Ris poisson au lait caille a jar (a type of yogurt), are more friendly and nice, even my French will be improved.
E, strange thing for me, I can get angry: How to 14.00 yesterday that it was not yet defined the way to go Dabel Bara and has borne the brunt of the poor Pape.

What has happened in recent days?
Friday morning I spoke with Djiri samba Guinth Modou Niang of Thisse and to understand the state of organization of the groups in the two villages. I also had to speak with Diba Dia-Dia but did not appear. To be exact layer is not possible to hear this morning when he called him. His phone does not work.
This mishap caused me some problems because I had the idea to organize a sewing business out there and Dia-Dia, in fact I brought with me a sewing machine that I would leave Dia-Dia and I wanted to propose to the women of the village of cucirci pillows which were sold in Christmas markets.
Failure meeting with Diba likely to blow up the second part of the project. We'll see tomorrow when I go to Dia-Dia.
Also on Friday I embarked on an unequal battle with the viruses that infect the computers in the center of Patar: unutili after three hours of attempts I had to give up. I just found the name of the beast: w32.sality.w

Mbaye Marone Saturday morning, the leader of Dabel-coffin, holding a course of self-transformation to Patar so I went there to see how he gets one of my pupils . I also started the second round of the battle with the virus of the PC, once again lost.
In the afternoon I went with Pape in a new village, Goe, located west of Diourbel, not too far from the Gare routiere.
The idea was to present the project to the entire village, but unfortunately no one was there because of a ceremony. The ceremonies here
(battesino or marriage) involving all the people of the district such as funerals. It is not uncommon in my visits to meet one of two events and that always reduces the number of those present. Sometimes, as in this case, drastically.
They tried to warn us of the problem, but there was no field ... You will have to go back (not me of course)

visit to Goethe was also the first move with a new vehicle to me: the cart. This medium has vantagigo to be much cheaper than a car (one third of the cost) and allow me to socialize and enjoy the scenery a bit 'with my fellow travelers. The disadvantage is the inconvenience ... I have broken bones ...
back from Goa is such climbed on the cart for a ride a Senegalese who has come to speak in English. He explained that he was in Japan to take a course for a year and a half and shortly after fell from the cart.
Sometimes there is something surreal in what happens here ...

Sunday afternoon I went to the weekly meeting of Dabel-Bara that a sixty people were present. After the meeting, spoke a bit 'with Mbaye Marone and the most active of his group about the things to correct in the meeting.
The photo refers to this second meeting.

Today there were no special events and the day I used to define a bit 'of logistical things: the cart that I deliver in the coming days, the means necessary to eradicate the PC Sality Patar, the visit to see a possible local etc..
Then I tried to collect my thoughts: I still have a week, not much time to check the status of groups and launch a new contact.
In this moment of recollection I had the opportunity to chat with my friend Charles in Italy, also in view of this pleasant and consequently effective my stay.

A final note concerns the periodic contact with Irene and Danielino: we hear almost every night with Skype, and even if you arrive late in the communication that create hilarious situations (Irene answers questions that I did two minutes earlier) reduces to hear distance. It seems to me to be with them.

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The convening the first meeting of life and death

planning quarterly
Damn virus
Corrections to the plan for Diakael
A colorful weekly market

Immediately after wrote the first ten lines of a diary I realized that I could never keep a daily basis, too many things to write and too little time. The rest are not here to write ... pay me (joke) to do other things ...

So be patient if instead of writing all day every now and then summarize all ...

So we were down on Monday and the first contacts: Pape Mbaye Marone, Ibou.

The next day, Tuesday, I started working to convene the leaders of my groups to the meeting scheduled Wednesday: To do this I needed help Pape because not all executives speak French, some speak only Woolof, a of the local languages \u200b\u200bof Senegal. It took the whole morning because communications are not easy.
I took the opportunity to talk a bit more 'with Pape and found that it was his birthday (he turned 27 years Ciccino), his father died eight years ago and today I found out as: the aftereffects of trauma caused by an accident that killed several months later (how many lives saved if there were available an ultrasound!).

Yes, from here you die so often that it is not news. I rather you go to the funeral and then backs out, the rest of life is so complicated that it requires all the available energy, we can not turn back a long time. Not too much to ask because you die you die or something.
Ishallah, God willing ... About
dead, and then promise never to touch the issue, at least for today, Wednesday I had the opportunity to offer my condolences to Djiri, head of a group of Samba Guinth, during the last day of my previous trip her sister was hit by a car died on the spot and he has missed the last meeting to go to the funeral. She had gone to fetch water and has not seen the machines that came, told me yesterday Djiri.

But why tell you all this? Maybe to share that sense of helplessness that I takes these cases.
What about dealing with events of this seriousness? I usually have nothing to say, I just a hug or a pat on the shoulder ...

Wednesday morning I held the meeting where they presented the quarterly plan of activities: from now until March.
Yes, because to set up the complicated machine made of the people of the villages that is organized and Italian volunteers that support it takes a plan, a program to avoid leaving behind important issues. And then we must not lose sight of the world where this delicate machine moves, a world represented in the plan by the World March for Peace and Nonviolence whose organization involves, like, Senegalese and Italian.

During the meeting I set up appointments with the six leaders of my group, to be held between Thursday and Friday to check on the paper the development and I also called the timing of visits in the villages.

After the meeting I was at Patar to check the status of the two PCs, which are reduced as they are chock-full of bad virus and I talked a bit 'with the status of the project Lamine Diakael.
As expected the horse has been sold, though not all, of the sheep have been bought to sell for the feast of Tabaska, the breeding project now has five cattle and 23 sheep.
worries us a little 'just the fact that the profitability of the project is a bit' low: the end of the breeding project is to make a case then able to build a well needed for the project of agriculture, which is the ultimate goal.
With what is making the breeding will take a long time to gather the money needed to do well ... too long ... For this evening we started looking in voice chat with Italy, the corrective measures.

The idea is to concentrate on such draft Diakael all the skills for rearing in all groups so far today, starting from the largest (Ndayane) to all involved: for example Modou Pouya, a of my leader, is highly regarded for his work as a farmer and his ability in the sale of livestock.

last note of color: this morning around the hotel in which I reside (Chez Patrick) has distributed a colorful and incasinatissomo weekly market. I could not resist the temptation to take some pictures from the roof, which you can see an example here next.

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Trofie chicory and bacon

hell it's been a while!


did not even have a blog, or rather, fortunately maria gave me a beautiful pin quadernino recipes where otherwise I think it would pass another 3 months of inactivity and food bloggers.

I still have not put the title to your post, I can not write that prescription, in recent months many things have changed, Italy coach has changed, maybe I'll change city et universities and especially with the summer edible habits have changed, But everything is about to repeat itself, as the changing of the seasons, in fact, Lippi has returned to guide the national team, I will return to study and returned in the autumn ... (I realize that I'm writing crap, do not worry I'm aware of) lamps,

-------------- ------ -------
the recipe that I post today a friend suggested it to me I had not seen for some time, I think it is very tasty and not difficult then to explain it as I've been told, these are:


Trofie with chicory and bacon (light is not it?)


Serves 4 students


Trofie 500 g (or strozzapreti Calabrian macaroni or pasta or similar)

500 grams of chicory Roman (sounds a lot but then you will see that bubble reduces a casino)

300 grams of bacon

a clove of garlic

pecorino romano

black pepper hot pepper





pecorino cheese to taste extra virgin olive oil salt




Preparation:

Clean chicory by cutting the hardest part of the stem (stem is said? mica is a flower, cmq I hope you understand) and put to boil in a large pot filled with salted water (not too salty), when the chicory is tender it will take about half an hour, if it lasts an hour longer, I suggest you calculate a Oretta, that goes wrong put it aside once cooked to perfection, to determine if the chicory is ready we will use the "empirical-experimental" dear Francis Bacon has so well illustrated in his writings (the philosopher not the painter), ie: try it, if you have it still be hard to boil.

When chicory is cooked, drain, chop roughly and place in a dish.

Put the pot on the stove for the pasta with lots of water (the trophic want a lot of water) and boil ready to "drop" trofie.

In a very large frying pan put a little oil, a clove of garlic (if you love garlic, cut into 2 or 4 pieces, if you do not leave it whole and remove them excited at the end of cooking, if you do not use vampires) the chili and bacon cut into thin strips, take care not to put too much oil because the pillow is all fat then smear the pan properly.

When the pillow will add color to the preparation in the chicory and "rehearse" the whole with the aid of a spoon.

Drain the pasta and pour trofie in the pan and continue to mix by adding a bit of black pepper and pecorino cheese at will.

Taste and taste if you like the free ride around without telling the other kids were playing playstation in the other room.

If you have listened to during the preparation of any piece Ardecore (de roma!) The dish will have benefited enough, unless your ears, but it is taste ...


Here, the proxima ...

nick

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Diourbel Diourbel Diourbel

After the first two days of "take measures" of the situation and to enter with his head in Senegal, are now entered into the heart of attending the first organizational meeting in the middle of Patar . The center of
Patar is a place that in recent months has been used as a training center: it is the seat of the rural community that I visited earlier in the trip to see the possibility of using this fine.Da that first contact, the center of Patar was then defined as a place of training and is now in full activity until sostiutito will be a new center being defined (you are looking to rent a suitable room in Diourbel).
Today's meeting was the creation of committees to manage the problems of villages organizzati.Il self-organization of work being carried out here in Senegal (but the model can be exported to all countries and situations in difficulty ) is in fact in two stages: first you define an organizational structure formed by people more interested / interesting that you follow a training course that goes hand in hand with gruppi.Quando the growth of these groups come to a sufficient size and so there is a minimum concentration of people prepared and organized, start the practical work, the social front, with the aim of improving the situation in the village / district in which the organizational structure formed during the previous vive.E 'worth recalling that the first phase it is essential not just to get the second one but also have some small chance that the whole project succeed, and if there is a minimum number of people organized, prepared, able to overcome their limitations and to work co-ordinated with others, the cooperative community project is unrealistic.

closed this long but necessary explanatory parenthesis, here in Diourbel two groups followed by Paul achieved this level of development (completion of first phase); Diakael another village and I can not remember the name . The people of these two villages is now applying to make money so painstakingly built and the organization formed to solve problems every day, counting on aid from Italy.
Speaking after the meeting we went to look for the famous herd of cattle bought with funds raised in Italy: we found it to graze in the middle of the savanna of Senegal, this time in "lawn" as Photos accompanying show.

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Monday, 14/07/2008 Saturday, 12/07/2008

Thanks to Mamadou and his taxi arrived at Taw Fekh of Diourbel soon.
At 8.00 am I was already in front of the hotel and within minutes I was asleep in his underwear, in my usual room 5. I
but because of the obligation to wake up in the morning, need to make some it would be tough to do tomorrow (being sunday), ie, change money and activate your phone from Senegal.

The afternoon is spent in rest, put my things in order of their reading and notes from previous trips. In the evening, after a tropical downpour, I Ibou pasato to take him to the home of Paul, a bit 'out of Diourbel, in a neighborhood called "OUVRIERE Cité" (city worker). Li

with Paul Pape Samba Ibou and we made a quick summary of the situation of my groups around Diourbel.

I returned to the hotel quite late and I started working on the computer late into the night to solve a problem of work left over prior to my departure. After successfully resolved, I went to bed tired but satisfied, to the 1, 30.

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Senegal Travel - Turin-Malpensa 11/07/2008

This time it's really hard to leave! As I gaze at the large face
happy to look at Daniel and his hands covering the dad is a sharp pain in my heart and I think what has to be hard to leave their children for months working abroad.

I will have to stay away only for twenty days, but the thought of not seeing him for so long torments me, brings me almost to tears.

in the coming days I hope to be so busy you do not have time to think about him.

course, I also miss Irene, but in a different way, also because we share the same passion for the insane idea to change the world. And then my travels around the world would not be possible if you do not load predesse care of the little Daniel and I hope that in this (and other tasks that support from Italy activity entails) is helped by other people who share this project. The
Eurofly flight it was found better than expected as direct (nonstop), made with a large and comfortable air (there was an LCD screen for each passenger), without the slightest jolt. I was one of the few white passengers, apparently the tam tam supply Meridiana-Eurofly has worked best for Dakar between the Senegalese and between citizens of the European Union. During the flight, I made friends with Mamadou Sy, a Senegalese my age who works in Treviso. He'll be three months in Touba, a few miles after Diourbel. Mamadou
spoke to me of his intention to return to Senegal because in Italy there is not much work, As he missed the family (as I understand it).
I have the opportunity to share with him the cost of a taxi from Dakar Diourbel, with great satisfaction for both: he has not paid himself expenses and I have saved the adventure of going to the races at five Dakar route morning with your luggage.
I was wrong to not ask the phone, you could stay in touch.

Increase Of My Processor

Irene Vanni

Speaking of cursed poets, the first names that come to mind are always those of Charles Baudelaire and Arthur Rimbaud. In addition to France, they always seem to northern European countries such as Germany or England, those who hold the distinction of poems 'Night', 'gothic' or in any way connected to the imaginary horror. This is certainly not the place to dwell on the subject, but often leave out the nostrani Dino Campana or Olindo Guerrini. Not to mention the work of Arrigo Boito, in addition to poems of great charm, such as the famous lesson in anatomy, has left us some of the most famous books melodramatic.

Our country should not forget its vulgar roots, from Dante's inferno that could occur as the mother of all the horror italic, and dig even deeper, in the Latin and Mediterranean mythology. It alludes to the Latin

the title of the collection of the best of Carmen Nocturna Literary Award for Poetry, sponsored by the Ars Nocturna horror of culture, which, as stated in the introduction of the artistic director of the association Domenico Nigro, "has shed light on the state of Gothic darkness in the first decade of 2000. "

The booklet is divided into two parts: Carmen Nocturna, which contains the best of the Prize, and Murmur Mortiferum dedicated the verses of the jurors.

The first part opens with the first three poems classified, legend: Abyss Alberto Baccarini, Summary Vitae of Mark Armstrong and John Night of Cicero.

This is undoubtedly the richest of the poems of suggestions obscure, or otherwise related to that part of the day when the light disappears, starting from the first two verses of poetry winner ("Strange world of underwater lights / where the eye is dilated and is watching "), up to the title of the poem ranked third, or bows to the issue human solitude and his inability to communicate and understand the meaning of existence (" You can not miss knowledge / impossible to get lost knowledge / awareness of the impossibility of getting lost, "the poem runner).

The images we receive the most fascinating, however, other selected poems for the anthology, also by Armstrong, like that of The Vampire (Vitrea elegance of death or the ceiling with tears crude ") or inability (" The Genius sacrifice / At the Temple of Art / What remains to intelligence / Works sublime, beautiful / By the porous walls / of the skull "). Proceeding, we find also another composition of the winner, nightmare, full of temptations also from the first night four lines: "It sinks into the abyss of your bed and get ready to fly the unconscious between the dark forest / in the deep night of surreal items / carrying forgotten your mind", and again in the third stanza: " Lost in the bony labyrinth and the macabre depths of hell / continues the journey of your soul illuminated the dark ". Finally, the composition of the Florentine Anna Cotton, Cara Maestra, which sees the gruesome revenge on a teacher made by the small pupil.

is in the synthesis of discrete compositions, though not memorable.

But when we enter the part dedicated to writers and judges, we find that the quality of works rises considerably, and the balance of the volume is lacking.

We immediately hit the first four verses of the muse and the shrouds by Ian Delacroix. The pace is relentless, like the walk of the protagonists: "They advanced the Muse / reflected on shrouds whitewashed / static procession / unheeded, and the sounds seem to want to communicate sibilant whispers from the silence of the sky that looks" astonished. "

or Mrs. blanched dust of bones of Roger D. Sanguenero, the "Coward Sir / mantle from blinding eye / hell-away m'incrini / blasphemous writings inspire me / they want blood," which, with enjambements its many, seems to embrace the speaker.
The horror turns then also the tragedies of human history, with memories of Angels Zefiro Mesvell: "Strip off the ashes of memories / burn the gardens of the Holocaust / by chimeras."

Giovanni Buzi poetry pours into the typical pace of his stories, preparing, in an unexpected, the final surprise: "But, I beg you / this time left / intact, if not my heart, / at least my / package" . To finish with the visions and rapid 'quiet' Ivy, lead singer of gothic metal band Domina Noctis and author of the charming cover of the book.

A book fair, as a whole, but it leaves us on the palate with a bitter taste of something that has not yet completed. A good start, however, for the rediscovery and appreciation of the kind that we hope will grow in the near future. New authors will have to look at the past, but also to the present, to avoid being entangled in a mesh construction and remote areas to modern man. Looking at poetry, but also to what, in modern times has contributed to the growth of the genre, not least the rock and metal culture: from the dawn, embodied in the lyrics of groups like Black Sabbath and - in some ways - Led Zeppelin, to the issues of black and death metal. Looking abroad, but also - Again - to our fascinations. And what better wish, if the volume could not give us a presentation signed by the leader of horror metal band most famous of Italy and beyond?

"The true artist is able to interpret according to their gothic art thinking - writes Steve Sylvester - using different interpretations, capturing the beauty of horror with full awareness, to create a real aesthetic based on of it. "

Irene Vanni

http://www.horrormagazine.it/libri/3347

Woher Erhalte Ich Das Plp Bei Matlab 7

the recipe you want to post today, after a lot of empty days of cooking and writing because universities, is that the meatballs with ricotta and spinach. The combination of ricotta / spinach is so disgraced and inflation there is little to add. Of course you can use in addition to this dish of tortellini or stuffed with the same ingredients.

Ingredients for 4 people:

250 grams of ricotta

400 grams per pound of spinach, preferably small and fresh

50 g of flour

extra virgin olive oil salt

pepper

who finds it or has it the nut nutmeg

Then, the preparation is very simple.

First, you wash the spinach, then cook them in a pot x 5 / 10 minutes (depends on how big or soft). Of course, not be added to water them because they contain spinach and contain a lot abbastanza.Dopo having cooked spinach to cool off and drain well.

If you have a blender is a good time to use it, otherwise do by hand.

Then, you should put spinach, ricotta, nutmeg, flour, oil, salt and pepper in a blender and blend, or you try to crush it by hand.

Meanwhile, prepare the oven to 180 degrees, and when you mixed it all to take a little at a time into balls and place on a baking tray with parchment paper. take place in the oven 15 ", one realizes that should be removed because it creates a kind of harder and more golden crust.

As you can see is ... semplissima

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meatballs with ricotta and spinach noodles with vegetables (when a carrot and a zucchini can save your life, at least for a day).

If you have a way of slicing the vegetables very fine and / or in your house a grater (cazzo! is the first time I write "grater!" Ever written in my life! How exciting!) Vegetables to keep reading this recipe, otherwise go forward or backward, you'll find something for you troglodytes who used sliced \u200b\u200bvegetables with blunt un'ossidiana tied to a branch of fir.

The dish is very simple: carrots, zucchini, basil and parmesan cheese and noodles, if you do not have the noodles (I recommend the green ones!), You can deal with another pasta, such as garganelli, fettuccine or what you want If you've got your pasta then go buy it!
This recipe is very useful especially during periods of low water, when you have at home a little bit of carrots and zucchini, to pasta quiet, if you have not used the pasta or penne pasta in general, you do what you can!
But now enough with the shit, lets look to the point!



noodles with vegetables
Recipe for 4 students

ingredient:

• 500 g egg noodles
• 3 carrots 3 zucchini 3
• a sprig of basil ( Hmm, maybe "tuft" I've never written in my life, oh maybe you! bho!)
• parmesan will (parazumpa pa dum)
• a clove of garlic oil to taste (cool "taste")
• a hot pepper (optional)
• a pan Wok (I surprised he? tell the truth!)
• DU

(in case you did not find Fruttarol from the corner a bit of black pepper can be good, but we lost the recipe! I warn you!)

Processing:



Place water from the pasta, so far no simple?
bezel with a slice or grate the holes wider than the carrots and zucchini to create very thin strips and chop some basil.
Put on the stove on low heat the wok and cover the bottom with extra virgin olive oil, then buttateci in garlic, chili pepper (if you want it and do not suffer from hemorrhoids or hypertension), and when the oil is hot vegetables (carrots, zucchini and chopped basil), turn up the heat a little (which is moderate), and then go for about ten minutes from time to time add a little cooking water, essential Fry the vegetables do not burn it either, they just "ammosciarsi.
When the water begins to boil the pasta (you did it? If you did not then go back in time and do) throw the dough and make sure you drain it al dente (the pasta is cooked in a hurry, watch the clock, is typically about 5 minutes).
Drain the pasta you can throw it in the pan and begin violently in absolute silence, the sacred process of creaming as a stranger but benevolent partner will start to grate with good pace quite a bit of parmesan cheese in the pan, pepper!
During the creaming uranium inpoverito add about a teaspoon of coffee, if you do not have to be well a bit of spoon.
Serve in a flat plate with a basil leaf for garnish and a little oil Raw which is always good!
who is not vegetarian basil can be used in place of a steak, or veal, with discretion.

I highly recommend listening to prepare this tasty dish "Minor Threat" by Minor Threat "from the album" Minor Threat "released on the label Records Minor Threat, Minor Threat in the I ° (which would be 1981).


The Mass is ended, go and eat!



Nick


















This is a vegetable grater


This is a pan Wok


This is a triangle.

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"TIELLE" O GRATIN POTATOES

What I post today is a typical Calabrian recipe: the so-called "baking dish" of potatoes. In Calabria the potatoes are really good coming from the mountains of Sila. The prerogative of the potatoes to a baking dish, however, is another and that is that the potatoes are novels. This then is the ideal time for the gratin.

are needed for 4 people:

a dozen potatoes (do not panic, they are small potatoes ste)

a bowl of grated Parmesan

a plate of bread crumbs



salt black pepper bay leaves three





parsley extra virgin olive oil

for those who like it-I do not put but never-garlic

I've just finished preparing this recipe and I'm listening to THE GOOD, THE BAD & THE QUEEN, we are just fine and puts me at ease ...

Then, you must first wash the potatoes, then slice them, so not too thin.
must have a dish as possible, but also a normal pan is fine.
The process is very simple: layering with the potatoes, add the bread, put on a nice thick layer of crumbs, Parmesan cheese and then one of the leaves (a leaf divided into 4 / 5 pieces), parsley (just and only for those who like it ), and black pepper. Above
still puts another layer of potatoes and so on. layers depend on the height of the dish but usually are 3 (that is, three potatoes, bread and three of three in the rest ...).
When we proceeded to the completion of these layers, you have to pour a few tablespoons of olive oil and a generous glass of water.

The pan should be put in the oven at 180 degrees for 45-50 minutes or so.

The same procedure can be done with other types of foods, such as artichokes or anchovies. Maybe I will post soon ...

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ESCALOPES!

The recipe for scallops is one of those that will surely prefer. We do not want anything to prepare and the result is always really good. Certainly it is a preparation that makes the meat more fat and calories but in the end the slices are very tasty. The preparation time is reduced, which probably means that during the process does not end up listening to School Bus Bob Log III's album that I recommend for this dish

ingredients as generally everyone on this blog are absolutely available and indeed picked up in the house easily.

Then, for 4 people:

Thin slices of beef (or carpaccio)



butter flour salt



white wine

After beating the slices, put on top of the Roll out in flour a pinch of salt on both sides.
For this recipe, as well as for the chops, I prefer the carpaccio ... but these are personal tastes ...
Meanwhile, prepare a skillet with a tablespoon of butter and when hot start to put the first slice.
I put the slices a little at a time obviously depends on the size of the pan.
If you do not have a skillet large enough to cook all the slices at once, do a little at a time. The important thing is
that when you put the slices white wine (or carpaccio) are all in the pan together. not fade away a little at a time. Must be made with fade half full glass of white wine all together because it the taste is not too different slice to slice, and then not to lose too much time with butter that otherwise it becomes too dark and toxic.

This recipe is very simple and can be done easily with minimal effort because the result is assured.

I wanted to finally add a delicious variation. I do not like chicken, and eat only a few cases. An example is when you use the chicken breast are cooked with this recipe of scallops instead of veal.
AND 'cheaper, maybe even lighter and still sometimes you can try ...

How Do Guys Hide Masterbate

lard baked penne (when the usual angry is not enough). THE

How many times have you eaten penne arrabbiata?
a mess!
And amatriciana?
even more.
Have you broken the so-called?
Then try this recipe that seems sophisticated but is not at all, it is easy to prepare and will certainly not disappoint your taste buds (which are refined or troglodytes).

I love the stuff in foil, is stronger than me but open the foil wrapper and smell the scents that escape is really almost a sexual pleasure, and besides ciuascuno has "his" and then the usual "War of the parts" would be avoided in the bud.

lard baked penne
ingredient for 4:

foil (otherwise it is baked?)

500 grams of penne rigate (sedanini also going well, but we are talking about eccheccaspita penne!)

300 gr tomato sauce, with chunks is fine but even the canned tomatoes (which I recommend, but remember to break them though), even the cheaper brands are welcome, when I see a student who regularly prepare the sauce by itself (boiling tomatoes , peel, etc.) then I also want to see your student cards!

2 hot peppers vegetables (dried or not, the important thing is that they are hot)



1 medium onion finely chopped 150 grams of fat

200 grams of bacon cut

a big bunch of parsley

black pepper as you want it

Style Roman amount




Preparation:
Then, as usual, put the pasta pot with water on the fire and prepare a pan for the sauce.
Chop the onion, cut bacon into cubes and pour everything into the pan with a little olive oil, I say little because the bacon melts properly anoint the pan when the onion begins to brown put in the pan two chillies broken in half (so they can leave the seeds and the sauce begins to "get angry"), you go all over moderate heat (if you see the onion "sfrizzica" too much, reduce the heat) and pepper.
When both the fat and the onions begin to color pour the tomato sauce in the pan, oblong with a little bit (half spoon), cooking water and let the juices run its course, leave it "pappetiare" low heat for about 20 minutes, if you notice that is too dry put a little more water, otherwise quiet, calm, quiet .... zzzz.
addormetatevi not, the water starts to boil! Toss the pasta!
In the meantime, cut into thin strips thin and long the bacon and set aside and started to chop the parsley.
Drain the pasta al dente! Ben
al dente, about 2 ½ minutes before the cooking time and after draining spoon the mixture into the pan, stirring and stirring with a spoon.
Now comes the fun part: you begin to fill the cones and * before closing the stretch of fine pasta steaming strips of bacon then a generous sprinkling of cheese and finally a lot of chopped parsley, close the husks and schiaffateli in a hot oven ( 200 degrees) and you're done. (In case if the sauce seems too dry if you must add a trickle of oil before baking, but the fat melts should do its part!).

Now you have to stay for about 8 / 10 minutes sitting in a chair watching in a state of semi-consciousness the cones in the oven, I recommend this step is crucial for the success of the dish!
After the wait, if you're still in possession of your faculties, you can enjoy this beautiful dish that has the rough and refined, just as the student model.

be combined with a genuine red wine, a nice Sangiovese say, but that does not cost more than € 5!

If you put the pot while cooking * "Earth 2" of the Earth which will discover at the end of side A, the sauce is ready.

* do not know the cones? are impediments!
uff, then: get a nice sheet foil, cut a nice big piece incurvatelo and a little "on boat", now pour in the pasta and the rest, then close it looking good to roll ends, even if you leave a little open at the center does nothing, then the cones put them in a baking tray or in a c. .. sperlunga or where or want, the important thing is that they will not direct contact with open flame or you and goodbye magnates. *

turntable, not a dish!

Byeeee Nick


Ps
The pasta should be eaten in the same bag of course, and the bag should be stuffed in plastic dishes, but since we have to be environmentally friendly even the usual dishes are good!

Pps
But his death are the paper plates! Believe me!

Half Life Mount Of Blade

CUTLET

Although this blog deals mainly of pasta dishes (which generally offer a greater sense of satiety) today we see the preparation of one of the typical dishes of the Italian tradition: the chop . Contrary to what many students believe, the chop is not hard to do and is a very comprehensive and substantial dish, on the one hand it offers the proteins present in meat and egg, and other carbohydrates in the bread crumbs.

begin by saying that, like any recipe "traditional" This presents a large number of variants. The version that I propose is that, at least I think the most tasty and easy to do and is the one that falls within the more canonical procedure.

So, to prepare the cutlets for 4 persons are required:

least 4 slices of veal carpaccio -or calf that is what I prefer to chops

an egg

a small glass of bread crumbs (100 g)

grated Parmesan cheese (optional)

parsley

salt

a pinch of black pepper

olive oil

I prefer chops carpaccio calf. The individual slices of carpaccio very narrow but in the end will be more crispy and tasty. If you choose to put the carpaccio the amount of slices must of course be much higher, at least 3 / 4 slices of carpaccio head.

First you must beat the egg and add the parsley chopped not too fine, salt and black pepper (just a pinch).

become better when the slices are a bit 'dipped in egg. I usually keep all in the pot where there is the egg, after a half 'Oretta step each slice on a plate on which to stretch out the breadcrumbs. Some prefer the breadcrumbs but I guarantee that the bread crumbs makes more brittle the chop. A significant change (I think Puglia) to the traditional dish may be the addition of Parmesan cheese to bread crumbs. Certainly makes the most flavorful chop, but even more heat, so do not know, you do. Certainly the result is heavier, but I think most good.

After passing each cutlet in bread crumbs, the re-dip in egg again and repeat the move with them all. This allows for more double breading maintenance of the breadcrumbs.

Meanwhile, prepare a pan with olive oil. I state that the Wiener Schnitzel is usually done with butter, but since this blog does not follow the traditional recipe but was posted only for what is considered the most good, tasty and healthy, I guarantee that olive oil improves the result final.

The chops are then cooked until golden brown as it does not.

To prepare the chops to listen to the advice Pixies, indeed, "Gouge away" ... when I I cook and put the Pixies I take good song and ballikkio the kitchen ...

Let me know a little 'the version you prefer ...

What Tp Put On Baby Cards

REVIEW PRESENTATION Steve Sylvester

I've always been fascinated by the Gothic, in all its artistic expressions: architecture of the great European cathedrals of the thirteenth century the novels of Matthew Gregory Lewis, Ann Radcliffe and Mary Shelley, the films of Murnau and Wegener to the paintings of Bruegel and Bosch, up to the music and sound obscure edgy bands like Black Widow, High Tide, Dr. Z, Monument, Atomic Rooster, Black Sabbath and Necromandus ...
The true artist is able to interpret the Gothic art in accordance with its thoughts, using different interpretations, capturing the beauty of horror with full awareness, to create a real aesthetic founded on it.
The characters that populate this world of art are ghosts, monsters and demonic creatures, products imagination, always fascinating and unconventional, which measure our attraction towards all that is different, alien and therefore unknown.
Gothic poetry in particular is building on that part "hanging" of our soul that we never know fully, which remains unknown, latent, suspended, in fact, in the air over the top of our daily lives.
Here is a collection of small works in which the supernatural elements are so important and so these are nothing more than the codified expression of our common fears, our desires unmentionable, of all the worries that accompany us from childhood.
The horror, the monstrosity, fear, are the most amazing spring of the social imaginary and its cathartic function and act as a temptress reagent outlined in this world and bound by dogmas and rules, helping us to free ourselves from the tensions of our times.

Steve Sylvester

Has Anybody Got 2010 Tax Refund Early

Pasta with ricotta and sausage

you have guests for dinner and you do not want to do it time to plot maneuvers in the kitchen?
Here is a tasty and hearty dish to the right point that satisfies even the most hardened stomachs.

To cook the pasta with ricotta and sausage does not take a cook skilled, for sure, however, it takes the cheese and sausage (fresh of course), but some prefer the cream in my opinion is too heavy and definitely less tasty ricotta (which is also good on bread or topping for tomato sauce).

To prepare this simple dish first regulator with about 50 grams of cheese and sausage for a skull, where sausages are big enough they also persibe 3 for 4 or 2 to 3, short regulator you, but do not be stingy with dressing because otherwise the dish becomes a cheap pasta and ricotta cheese (nothing against this dish, but the guests seem to present too!).

Then we said:
Pasta with ricotta and sausage for 4 students:

500 grams of pasta, preferably big "paccheri" also called "horse teeth" *

200 grams of ricotta

4 steps of sausage (sweet or spicy, depending on your taste) 1 tablespoon of butter



pepper black and parmesan will

Preparation:
Put to boil a lot of water in a pot for the pasta and meanwhile devote yourself to the mixture.

Strip sausages and minced meat with a fork on a plate, after it put a pan on the fire (a fire not too high) and let it melt the butter when the pan is well greased (after a few seconds) pour in the chopped sausage into the pan and cook until not take a brown color, not to add risk of burning if necessary from time to time a little water, not wine!
neither white nor red! The ricotta is made with milk and milk and wine are acidic, so do the kids!

When you see the sausages are coloring, place the ricotta in a bowl and adding half a ladle of cooking water started to "beat" the ricotta with a fork so that it is a delicious creamy sauce (with the water regulator depending on whether the cream you like more liquid or more consistent, I suggest that to focus on more substantial!).

Without this ground black pepper will add a nice spoonful of Parmesan (especially if there is too creamy, the cheese will thicken the a little bit).

Drain the pasta (which I hope you will put to cook in the dead time of the recipe instead of sitting in the kitchen do not shit) pour into the bowl (nice, big, bowl type) with the mixture of ricotta and take a turn, India to even the sausage with all the "sauce" that came to form in the pan (but it is too buttatene a while, I said grease!) and as usual great sprinkling of Parmesan cheese.

will see that the pieces of ricotta deeply ingrained the "scaffettoni" so every bite will have its own internal tasty sausage, served in dishes plans and make megaporzioni, all washed down with any red wine that is not harmful to the human body, a council Lambrusco of Modena, and dry of course! (Also a peroni may be fine, icy course!)

While you are going to cook this delicious as well as lightweight scope I suggest you listen to "War Pigs" by Black Sabbath "Paranoid", which helps digestion and gives a good mood (especially who will wash the pots).


Evvualà Good magnet!


* paccheri or "horse teeth" of pasta from Campania region, the shape can understand why this nickname.





the next

Nick

What Vsepr Shape Does H2se Have

INTRODUCTION Domenico Nigro

As I sit down to write this preface, inevitably the thoughts fly to the cold night in January last year, when his friend Ian Delacroix I, sitting at the foot of the Cathedral of Milan, we observed the shadows of the Gothic spire sucked by artificial lights sirens advertising, deceptive, twinkled around us.
And we were wondering, I and his friend Ian, if the night was still able to captivate and inspire the human spirit. If the moon was still pointing the spotlight on the stage of theatrical representation of all the horrors ancestral living within us, dormant during the day and awake in the night life of consciousness.
Finally, if in this age of mass communication and plastic items, you can still sense an art form as poetry, dark, possibly dead and buried with Baudelaire's Fleurs du mal and its .
The response we got from this volume, the result of that ill Literary Award for Poetry Dark called "Carmen Nocturna" at the end, not without risks, my horror ARS NOCTURNE Culture Association has decided to ban. A literary prize that (paradoxically, in this case ...) has shed light on the darkness of the state of the Gothic in the first decade of 2000, revealing the value of a handful of "cursed poets" respectable, as the winner of Premio Alberto Baccarini, an artist of which I am sure, hear about in the future ...
The book is divided into two parts: Carmen Nocturna, containing the best of the literary prize, and Murmur Mortiferum containing some verses of the jury of the Prize (which on this occasion have given the best, or worst if you prefer, their soul noir ...)
Before leaving the presentation anthology, which we have entrusted to a "bard of darkness" exceptional, the "vampire" Steve Sylvester, a legendary leader and founder of the infamous horror-metal band DEATH SS, I want to thank a group of friends without whom this book would not have been born: first my dear friend Ivy, lead singer of the gothic-metal band DOMINA NOCTIS, horror writer, poet and graphic artist (her beautiful cover of the volume). Following the aforementioned Ian Delacroix and Zephyr Mesvell, Giovanni Buzi and the demon that haunts my soul, Roger D. Sanguenero. E. .. Last but not least ... Marco Solfanelli, editorial director of Tabula Fati, who believed in this project.
goes to all of them my sincere gratitude.

Domenico Nigro
artistic director of ARS NOCTURNE

Congratulations To A New Mother

Della Carbonara or better, "Carbonara's 2-2 draw."

The carbonara, in all its many variations is set to "pasta with tuna," the favorite dish by students of all ages, the reasons for this preference are obvious, the Carbonara is a rich dish, a dish almost the herbal ingredients are readily available and easy to prepare ... oh .. a moment ... I said, easy to prepare? maybe I spoke too soon!
The carbonara is one of those dishes very "simple" as "ajo oio and chilli "," cheese and pepper, "" gricia "traditional Roman dishes generally simple but then" very difficult "to prepare for if something is wrong you can easily see the final result, in short, if you fail to make a dish of usually becomes a mess, and if you eat it is only to hunger (the only ingredient that never fails to table the student) to imagine the idea redere long and complex equation, if there is a small error there 'll know if you're not math experts, the result will be different but the beauty and complexity of operations will remain unchanged, but think of a simple operation like "3x3 = 9" here, if you read "3x3 = 8" the whole is immediately acceptable, does not exist, and no one will ever accept it .. here, the carbonara is 3x3 and the result must always be 9!

There are several types of carbonara, carbonara with cheese, carbonara "vegetarian", swordfish carbonara, carbonara with bacon and zucchini flowers, classic carbonara.
The carbonara that I would now explain the so-called "Carbonara's 2-2," because this name? I'll tell you.
I was at the home of a friend of mine in the maze of Pigneto in Rome, the Europeans fought over 4 years ago and Italy won comfortably against Bulgaria, but our attention was not focused so much on the outcome of Italy but mostly the outcome of the other teams in the group, just Sweden and Denmark, where the match ended 2-2 Italy was eliminated.
The match between the two northern teams ended coincidentally just 2-2 (the typical face of honesty and fairness of the Scandinavian countries!) And the only positive note of that day was the fact that cooked carbonara dear friend Marco de Latina ", which along with numerous peroni ice refreshes the spirit destroyed by European disappointment ..

"CARBONARA OF 2-2"
to 4 students: 500 g

Bucatini



6 Eggs 200 gr. of smoked bacon

150 gr. Pillow

of a medium white onion

Olive oil

a little glass of white wine from Frascati

Black pepper chopped grated Pecorino

at will

First put the water from the pasta, the pasta rich because "they want a lot of water, do not forget to salt the boiling (just salt because the meats are already salted egg and a pinch of salt goes there).
When someone starts to uncork the beer break 5 eggs in a bowl and only the sixth egg yolk, start to beat them with a fork and add a bit of cheese, a pinch of salt and some black pepper (I say "a little "because if you put everything at the black pepper as you will see everything will be attached to the edges of the plate), when yolks and whites are mixed in the pot and rest stop where no one can topple him (in case happen "fateve na 'gricia" *).
Cut into strips or dice the bacon and the bacon, chopped onion with a Bezel or otherwise, do it with a knife, it does not matter, and slap everything in a pan with a little, some say, for olive oil (the pillow will melt and anoint the fried properly, so just a little oil, just to cook some onions) and sprinkled with black pepper.
When the onion is browned and the aroma of blond straw pillow invade the entire kitchen, then you can sprinkle the whole with a glass of white wine. Meanwhile, I hope you
made the pasta cooking water because the bubbles for a long time already!
Drain the pasta al dente! I recommend! otherwise the tooth is an inedible pap!
drain a couple of minutes before the cooking time, taste or cmq, bucatini a cut in two, and you still see the halo (the white circle that lies inside of bucatini even when not completely cooked) and bucatini it is not hard then you can drain it!
and here comes the fun! THE
creaming! (Carbonara depends on the success of 80% from a good creaming).

Whisk half a kilo of bucatini in a pan is almost impossible, unless you have professional chef's pans otherwise there I recommend using the pot of pasta, it's better for everyone!
In the pot is hot put the pasta well-drained mix and pour the eggs being careful to constantly turn it all with a spoon, then pour the contents of the pan, stirring constantly and loudly call some lazy to scratch tirelessly in Style that pot.
when everyone is in the pot then you have to have the sensitivity to understand when the "cream" is ready, or when they are not liquid, "a pancake", if in case there still seems to turn the liquid fire down please! dates and further stirring steaming!
Now that creaming is complete have everything in serving dishes and let everyone the burden and honor to grate the cheese like, ditto for the black pepper. The
frascati you used for the sauce to accompany the meal will be fine, but if you used "wine battle" then even a blonde sincere (peroni, moretti etc) is not bad at all! Music
Recommended preparation: "Jimmy Jazz" by The Clash album "London Calling". Buon Appetito



ps.
this year I hope to cook up a carbonara in the match with France, I know, maybe a carbonara to "Italy-France 4-0, will certainly tasty! Whatever the flavor!.

BYEEE

Nick


* gricia: A kind of carbonara without eggs, but this dish has a lot more dignity of the simplistic explanation that I've just given, there will be time to talk about it!

How Many Calories In A Bowl Of Oatmeal And Coffee

Introduction to the kitchen to survive.

are what you eat, how many times have you read this sentence? Countless
.
What scares me is that if we truly are what we eat humanity is not really a big deal, especially the students and made off, still struggling with cans of ready meals, bags "surprise" knorr risotto or different packages of pre-cooked pasta to put in the freezer etc etc etc.
short enough!
Every time I look at a canned soup I think this stuff should out of my body and not get into it.
In 5 years of student activism, I tried to avoid as much as possible substitutes for these suggestions, I am finally come to a sort of "survival food" by observing three fundamental dictums:

1) Simplicity

2) Sostanziosità

3 ) Economy

The perfect student meal is usually a single dish, a student has not ever want to cook but always want to eat, a dish typically contains ultracondite salads accompanied by a pound of bread, plates of huge pasta (one serving student ranges from 150 to 300 grams of pasta) and when the wallet permits steaks of meat "to the Flintstones," one can not say that this supply is considered healthy, but it is possible to balance this delicate balance so that we can guarantee at least a conservation of the species (student).

This blog will be updated from time to time with simple recipes, tips and anecdotes that sometimes they could somehow help and entertain anyone like me who loves to eat (well) but can not afford to always go out to dinner, all dressed in punkrock sauce, as there is no better time to listen to music in front of the stove!

Soon the recipe!

Nick "Microwave" Z

Klucz Licencyjny Do Clonk Rage

Authors dell'Antologia

Alberto Baccarini
I twenty years. I graduated in Agriculture in Bologna, and currently attending the third year of math education. In his spare time reading the works of Charles Baudelaire, Arthur Rimbaud, Antonin Artaud, etc. .. Plus I love Celtic music, movies and everything is art.

Marco Braccini
I was born in Pescia (PT) May 22, 1964. Who has always loved horror movies, esoteric (especially the one related to the writings of Julius Evola ...), poets "cursed" music and "alternative", I write my deviations almost always ... Contributor to magazines and fanzines, starting with the Centro Studi di Verona Babalon (TOPY) Italy, and a self-produced fanzine entitled "Vexatio Stultorum" (visit online at vexatiostultorum.eu). In 1986, a passion of mine to do a job, and I open a video store, the movies, a tribute to the legendary studio of Bruno Mattei. I started to collaborate with Professor Maurizio Minister, Professor of Film History at the University of Genoa. I make a video for the group of dark Glomming Jeeg, and beginning to work with Alex Hall (now lead singer of the metal Wanderlan). I'm getting married, now I have two children, and leaving a bit 'my' dark side '. In 2002 I start to surf the Internet and I find that this wonderful community of people reductively called Dark still exists ... and here I am, as a sixteen year old to say "I'm here too."

Giovanni Buzi
Born in Vignanello (VT) in 1961, teaches Italian language and culture in the European Parliament in Brussels. Among his publications: novels: Faemines, 1999, The Garden of the Princes, 2000, Agnes, 2005, collections of short stories: Fluorescence, 2004, Sex, horror and fantasy, 2005, Alchemy of Love and Death, 2007. Winner of literary Deep Yellow, 2005, the pearl necklace story is posted on the celestial No 2896's Yellow Mondadori.
Website: http://www.giovannibuzi.net

John Cicero
Born on 22/04/1967 in Scicli (RG), work as official in the Customs Agency and write forever, but only a few months ago I decided (advancing age?) to begin to send out something. Finalist in the 2007 first edition of the literary-journalistic prize "Writing Oltrepensiero", sponsored by the literary magazine "Prospektiva" and Oltrepensiero.it, with Confessions of an unbalanced story.

Clarice Pier Giorgio
Resident at Palestrina (RM) and a student at a high school, I am a lover of romantic literature is decadent, and I am interested in the theater. I experimented for three years with one company amateur theatrical activities, I have an interest in writing poetry and short stories. I'm a big estimator of metal music.


Anna Anna Cotton Cotton, Florence, he devoted himself to poetry and prose since 1995, when the game entered a literary competition organized by the tramway of Florence in collaboration with the Academy literary V. Alfieri: "Poems in Bus." His poetry, selected by Mario Luzi, was one of the winners and was published in a hundred thousand tickets for city buses. Then Anna has won numerous literary prizes by participating in competitions both nationally and internationally. His lyrics and his stories are included in many literary anthologies. He has published two collections of poems: The wine, the carousel and the comet and Letters in the mirror. His other passion is the stage at which there is dedicated since '96, when he joined the amateur companies. The roles she played are different: ranging from the horror genre (Grand Guignol) in the bright light from dramatic to comic. From 2005 she studied singing as part of the chorus of "Filarmonica G. Rossini" in Florence.


Ian Ian Delacroix Delacroix made his debut with the collection of poems Erato Unveiled in 2004 (self Melancolie). In 2007 Lulu out for his two collections of short stories: (De) Composition for Viola and Epiphany. In the same year with the Public Abattoir Publishing House XII and participates in the anthology edited by the Tarot itself.
Contact: e-mail: ianthedark@tiscalinet.it
Personal Website: http://melancolieletteraturagotica. bravehost.com /; http://www.myspace.com/iandelacroix

Ivy
Horror writer, poet and graphic artist, Ivy is the lead singer of gothic metal band DOMINA NOCTIS.
Contacts: www.myspace.com / ladyedera
www.myspace.com / dominanoctis

Renato Lupi
Milan, graduated in Biotechnology, and is currently attending the last year of the MSc in Bioinformatics at the University degli Studi di Milano. I am writing on and off since I was eleven, mostly short stories and poems. After a period of inactivity due to personal commitments and universities, I came back to throw down a few lines, having a few more free hours. I am passionate about science fiction, especially that of the Seventies, music metal with dark atmospheres, and sports, hockey and rugby in particular. As one acquaintance of mine, it is necessary for me to write at least as it is to breathe.

Zefiro Zefiro Mesvell
Mesvell, poet, writer, illustrator, has dedicated years to translate into verse and pictures the troubled world and poetic that animate it. In 2004 he founded the literary movement of melancholy, capable of expressing a certain feeling and vision of poetry and literature. In the spring of 2006, published in the fanzine dedicated to the fantastic Dark Memories From a series of poems related to the photography project with Demian Von Arkham, a combination of restlessness and poetic photography. In 2007 he released a cover of (De) Composition of Viole Ian Delacroix, which also takes care of editing. Currently is working on writing the novel The carillon of scissors.

Simone Pera
Born in Rome March 26, 1979. I write always, poems and stories. I started to participate in literary competitions recently. In June 2007 I had my first two publications. A tale of horror anthology published by Editions Magnetic The horror around the corner, and a biographical story published by the Society Editorial Concepts in the anthology Arpanet fashion. I live my passion for writing with a succession of torment and ecstasy. I believe, like Harold Pinter said, that when you feel unable to write, it feels exiled from themselves.

Giorgia Sacco Taz
I was born in Pieve di Cadore 14 December 1980 and eight years living in Trieste, where I study and work. I understand that my card is very short but I do not know what to add without making a long list of all the leisure activities and passions.

Roger D. Sanguenero
Alias \u200b\u200b"poetic" by Domenico Nigro was born in '66 in Piedimonte Matese (CE) but now living in Milan for many years and currently resident Sedriano (MI). Horror writer, a columnist for the major sites of the horror genre available on the web (The Gate / Gate, LaTelaNera, HorrorMagazine, Skeletons ...), for the fanzine "Memories from the Dark" and the magazine "Necro", his stories have been published by publishing houses as Excogita De Ferrari in Genoa and Milan, as well as magazines like "True Chronicle." Founder of the Society ARS Horror Art Nocturne, is the organizer of the literary prize which gave birth to this anthology.
Contact: domtheblack@yahoo.it

James Stanghellini
I was born in Cesena, 28 June 1985 and despite having moved house three times already, still live in Cesena. In 2004 I took the diploma in electronics and then not satisfied with a career in which I had entered, I continued my education by enrolling in the same year the Faculty of Engineering of Bologna, degree in Civil Engineering, based in Ravenna. Currently I'm missing five examinations at the first degree.

Hunger After Stomach Flu

I'm here!

are permanently connected to the Internet.

Practically I can not do anything without a network connection at hand.

I'm at least a dozen email accounts, are writing to all services, the coolest I run as a web master at least three sites ...

But so far, a kind of modesty prevented me from creating a blog .

The idea of \u200b\u200btens of bytes to fill the screen of someone for the sole purpose of write what I think it seemed a waste of time and an intolerable forcing me against the poor who would read ...

In these days I think again for various reasons.

The main ones are two.

I realized that in some cases, this means of communication is not a waste of time.

morning, reading a blog page to a friend humanist ( http://dimelaltra.blogspot.com/2008/05/facce-da-minoranza.html ) I felt brotherly close to another human being: I thought "here, so I went through my head today ..."

The second and most important is that a lot of other people do not make any problem to fill the airwaves television, print internett and concepts, words and ideas that make me accaponare skin and disturb my day in a good mood, my sleep and my plans for the future.

And then I thought: why not do it too? Basically I do not write badly, ideas and concepts that I like to express not make me accaponare skin (God forbid ...) and maybe comes back to me in a good mood!

Clearly I wrote on the internet: those who want to deepen my style, can read travel accounts at http://www.helptochange.it/viaggi/ or may read the articles in the bulletin of the association to which I belong at http://www.helptochange.it/news/voci-dal-villaggio/ .

Like Attentive readers will have noticed the concept of "voices from the village" appears often in my sick mind This way I have found a few years ago and I loved it.

Has the idea of \u200b\u200bcommunication (items), the idea of \u200b\u200bproximity (village) and, but sometimes I see it just me, the idea of \u200b\u200bthe world because for me, "village" means "village global ", set the total of all this humanity which he calls" home "planet earth.

But there will be opportunity to explore everything in the future

Nursing Home In Edmontonhiring

News editorial: CARMEN NOCTURNE

Anthology of Literary Award for Poetry

Dark Gothic Poetry in particular is building on that part nocturna Carmen "suspended" of our soul that we never know fully, which remains unknown, latent, suspended, indeed, in the air over the top of our daily lives.
Here is a collection of small works where the supernatural elements are so important and so these are merely the expression of our common fears codified, our desires unmentionable, of all the worries that accompany us from childhood.
The horror, the monstrosity, the fear, are the most amazing spring of the social imaginary and its cathartic function and act as a temptress reagent outlined in this world and bound by dogmas and rules, helping us to free ourselves from the tensions of our times .



On the cover: "Muse of a nocturnal poem"
Artwork by Ivy. © 2007 Ivy-LadyGoth
http://edera-ladygoth.deviantart.com
Model stock artist
http://cosmopavone.deviantart.com



CARMEN NOCTURNE
Introduction Domenico Nigro
Presentation of Steve Sylvester
Editions Tabula fates
[ISBN-978-88-7475-146-4 ]
Pages 64 - € 6.00

http://www.edizionitabulafati.it/carmennocturna.htm