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celery San Bernardo

long aspect of being able to take an interesting picture of celery ... but it is not easy, I eventually opted for handling ... a very rare thing for me, but I liked the result, so now I have to apologize to him for giving him pocket tomorrow night, I take this opportunity to publish this new addition to the collection launched here: " Gli odori di San Bernardo ".

Vi ricordo che i commenti che lasciate a questo post sono indirizzati a lui e che potete partecipare a questa raccolta postando le vostre ricette in questo post o mandandole a me (pasticcietpasticcini[chiocciola]gmail[punto]com)

Grappa celery

100 grams of celery

75 cc of brandy.

Soak THREE months.

Filter and bottle.

Livio

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eat seitan

jumping from one subject another and back, as promised, the seitan and its formulations, as I said, the cooking courses I am attending as we prepared with zucchini :

200 grams of self seitan (or 1 package of seitan in brine)
5 zucchini
2 bay leaves
1 clove garlic
oil, shoyu

rice vinegar

Cut the zucchini into chunks, cook pan with garlic, bay leaves and a tablespoon of oil, when they are almost cooked add the seitan, blowing up well, so as to fry a little and season with shoyu and a little rice vinegar.

But the way I prefer it is, as Mom teaches lemon , and do not really know where he pulled out this recipe, so if it is plagiarism rifatevela with her ... I had nothing to do, I swear! ;-)

solo per dire che è una ricetta che risale a circa 25 anni fa... quando io e mio fratello eravamo entrambi vegetariani!

In questo modo l'ho anche preparato ai miei colleghi in ufficio e... anche i più carnivori si sono leccati i baffi!!

200 gr di seitan autoprodotto (o, se proprio siete recidivi/e 1 confezione di seitan :-))

farina

mezzo limone

tamari

oil

parsley

Put the flour on a plate and pass the seitan slices in flour. Warm a little oil and a tablespoon of tamari, when the oil is hot (but not too much should not fry the seitan!) Put the slices of seitan, brown them well on both sides, then add the lemon juice and when it evaporated, the chopped parsley.

Serve with a nice side dish of vegetables (I love him with ratatouille or with the peppers with olives and capers) and serve.

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...vi presento Gilda...

happens every now and then to introduce a friend / a cat / a. .. had already happened, remember (?), with costs, but this is a very special cat ... has been abandoned (by the uncivilized barbarians who do not even deserve my contempt) in front of our house a couple of nights ago ... We found all shivering and hungry in the rain .... but otherwise is fine, there's nothing out of place, so much so that initially we thought it escaped from a neighbor ... But ... and instead of the usual barbaric!

so here it is: a cat, squirrel, long-tailed duck with a swell of hair ... strusciante and fuseggiante as only cats know how to be ... has a tentative name: Gilda.

want to be outside, play, be petted and spoiled strategic ... and ah, of course, look for the house.

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lo Yoğurt

I updated this post , because after several trials I found the method that I think with better results than what I was doing ... and for this I must thank IZN and Among !