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MILK AND DAIRY PRODUCTS

Here is our weekly meeting for the new round of Meals Franchise.
This week Yoghurt ... ... ... ... ...
I hope steph and minnie - http://stephetlemixedmedia.over-blog.com/ and
céline - you http://grain-de-voie.over-blog.com/ will talk better than me because he is not really an inspiration.
I use it mostly for my sauces. It replaces the dressing advantage. In this case I add mustard, salt, pepper, garlic, parsley, tomato paste, curry, soy sauce, following the inspiration of the moment and the food that it accompanies.
Otherwise, it is one that I like a little more, the sheep's milk yogurt, nature, no sugar, just a little honey. It is to him that when I turn my nagging craving junk. So here's the
famous yogurt, organic of course:



I wish you a good round and I tell you next week

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HONEY LOVE

new meeting in the heart of the round of Francesca Mixed Media France.

As usual I come home: steph and minnie - http://stephetlemixedmedia.over-blog.com/

And this time we're on the road HONEY.

is a road that I will be happy, even with delight. I must be a relative Wini the Pooh because I keep cooking a pleasure honey:

I must have been a dozen years. With our friends we were learning in the Normandy countryside 60s. All the more daring than the others, we came one day the idea to invite the lady in her honey bee to share. The first of us lifted the roof of the hive he had seen his father, the second put his hand inside. At this point, as a fighter squadron, we saw hundreds of bees customized template, out of nowhere and rushing towards us.

panic on board, five lads that we did not fire as two time to join the sooner the hamlet. Think again, the angry bees, did not see it that way.

The jacket on the head with a lot of gestures and cries, we arrived home, swollen all over.

Moral of the story: a good thrashing to do without the urge to start (but it was already done) and vinegar on all their shots. My arms and my legs burned for several days, and we never got back to the meadow.

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Nevertheless, I still love honey and this is how I prefer:

crude, just out of the hive. I cut a piece of alveoli that I put in my mouth, I press with my tongue I chew a little wax and when I spit it contains more honey. But I will not serve me directly, I bought it from a beekeeper who has the corner on Thursday in the market with its products.

I wish you a good round in this world and remember miéleux not with me at:

céline - http://grain-de-voie.over-blog.com/

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Broccoli, anyone?

Here already our second go round with Francoise de France mixed media. This time it comes BROCCOLI

I always give a hand to: steph and minnie - http://stephetlemixedmedia.over-blog.com/
And céline - Http://grain-de-voie.over-blog.com/
As I told you, my little son, whose father is Portuguese loves broccoli
At home we call it los grelos. He eats them plain, just with a little olive oil on it.
In my case, I improve a little recipe:

while they cook in the steamer, I throw in a handful of small skillet bacon without fat.
Once the fat is melted add 2 shallots, cut into small pieces.
do well to return all the bacon until crisp.
I put my broccoli in a dish, I have my bacon on top and Just before serving, add a drizzle of balsamic vinegar.

,
Until now, all the people I've proposed ... ate ... ..
As you can see, the broccoli, I love ... ..
What will the next proposal? For this you will have to wait a bit.

good week and next Tuesday

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for help !!!!!!

as you can see, I have a song that was asked on my blog, I have not found a way to free myself.
The most annoying is that it slowed my slideshow and it hides the music that accompanies it.

if anyone knows how to eliminate this intruder I'd be very grateful and I will make him one thousand kisses. Even if you do not know I'm still kisses. Thank you in advance

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new round

long time ago that I'm not coming. The summer sun bewitched me and I shifted a little my dear diary

today, here we are again met, to my delight in a round of blogs, organized by Francoise de France Mixed Media
This time our thoughts focus on food and nutrients.
For this first meeting, whose theme is the salt, I open the dance with:
- steph and minnie - http://stephetlemixedmedia.over-blog.com/ and with:
- celine - http://grain-de-voie.over-blog.com/

So to return to the salt, it for me is the booster of a large part of food including sweets. Try to make pancakes without salt ... ... .... ?

Finer than fine salt, I really like the "flower of salt" harvested this fine film on the surface of the water of salt marshes. It is tasty, stronger than ordinary table salt, very delicate, it works mainly as seasoning a finished dish, not for cooking or he prefer coarse salt. It is also much more expensive, as produced in smaller quantities.
The current life of salt workers is far from obvious. Seasonal activity (generally May to October with peak in July and August) it is largely dependent on the weather. With too low a temperature, evaporation of water, so salt harvest is very slow, a heavy rain will "melt the salt" and it took several days to redeposit, and will cause a delay in harvest and may result contaminate the salt, so additional work to purify it.
Harvesting can vary from simple to double from one year to another and to be sure not to close its door, the salt maker must have at least 3 years ahead of the average harvest.

There is only one training school of art which lies saunier Guerande. They have a very strict numerus closius and the school was closed for several years because you do not allow the creation or restoration of new wetlands. In addition, a non-graduate saunier this school did not qualify for aid, subsidies or compensation, nor to expand its fleet.
That is part of what I learned during the Visit the "salt marsh of life" to St. John of Mount few days ago. I hope my little guidebook will give you another view on the salt, the element that is of great importance in the functioning of our body, because a deficiency is as damaging as excessive.
To finish this little slide show that I hope will interest you.






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