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is coming ...

Autumn is coming, it's inevitable, I can not pretend that at the end of September there is still hot, no?
But it would not hurt ....
I have already taken a damn, I have a bad cold that the atmosphere for my day.
I must tell you, however, that even then I do not mind so much that come the autumn, with autumn comes Halloween, a holiday that I love very much, comes Christmas, another holiday that I really love, comes the cold, but I do not love me is to stay under the covers with Mark and Lily, and yes I like a lot, reminds me the desire to cook, do puzzles, do decoupage, in short, to do all those little things that make little house in the warmth when it's cold outside.
Today I made the change of the cabinet, a whole afternoon, and then I complain that I have nothing! but next time I make smart, I put the winter clothes in the closet by the bed (which is always nice to have winter clothes as close as possible to the warmth of the bed ... then that I'm so chilly!) and I leave in the summer than the other room so that I can in the summer me know about them two more steps to choose what to put andarmi, no?
Today I did a test of Nail Art, is pretty difficilino is precision work, but I really like. This
the only decent picture that I could do:

more I looked, the more I like it!

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The fake tripe salad and red onion jam wheat

An appetizer fast fast, delicious and non-trivial?
There!
Tonight my cousin will come to dinner with her "boyfriend" (that great word, is not it?), and I feel old because it seems yesterday that I held her in his arms on the day of baptism: I am a horrible canary yellow coat (fashion was harsh at the time) and her tiny, with big curious eyes!
of many things will have happened and we have always been united by a thin thread, but strong, did not so much quotidinità, but awareness can count on each other!
Let's go to dinner this evening, I opted for an unusual appetizer, by not cooking the first, measured in very small quantities to make room for the rest of the dinner.
The recipe is almost trivial and I'm ashamed to bring it back, but the idea is cute and adding tuna or cheese can be transformed into a single dish really tasty and different from the usual rice salad.

GRAIN SALAD WITH OLIVES AND CHERRY TOMATOES

150 grams of grain

300 g tomatoes 100 grams of green and black olives in slices

fresh basil extra virgin olive oil balsamic vinegar



While the corn cooks in salted water, cut into small pieces the tomatoes, add the olives and season with olive oil, basil and a little balsamic vinegar.
Add the corn and let cool in refrigerator a couple of hours to add flavor.

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Last Friday I hosted a dinner for friends of my childhood friend prepare a simple menu (perhaps trivial) and traditional dishes: Lasagne Eggplant parmigiana and tiramisu with a lot of finals!
For starters, however, I opted for savory muffins with saffron and herbs of Provence, accompanied by this delicious red onion jam.

RED ONION JAM TROPEA

600 g red onions

half cup water 2 tablespoons white vinegar, a sprig of rosemary

a handful of black peppercorns

2 pinches of salt 3 tablespoons extra virgin olive oil 100g sugar


Peel the onions and put them in the pan with the oil, water, vinegar, , rosemary, pepper and salt.
Cook over high heat until water is absorbed and onions begin to sizzle. United
100 grams of sugar and cook for 15 minutes on low heat stirring occasionally.
in the fridge can be kept for ten days.

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Gnocchi with Fioretta

Ingredients:
• 1.5 liters of flor

• 800g flour • 4 eggs •
grated nutmeg • salt


For the sauce:
• 200g butter, melted
• 10 sage leaves
• grated parmesan cheese

In a large bowl pour the flor, combine flour and eggs, salt, and scented with nutmeg, then mix with a wooden spoon until mixture is smooth but firm. In a pan heat the butter with the sage. Take the mixture and make small spolettine (dumplings), throw the dumplings in boiling salted water and let boil. Drain just come to the surface and season with melted butter flavored with sage and add the grated cheese.

A Recoaro Spa in September, the Feast of "dumplings with FIORET"