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

Ikea Stopped Selling Bulbs For Stranne

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.

2005 Lincoln Ls Etc Engine Failsafe

"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 ...

Niacin And Neuropathy

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