Hobo Man Toilet Paper Holder

April 24 Easter Monday and the first birthday



Here is the birthday girl! Quite rightly decided to taste the cake that I made : A base of meringue-coated very lightly with dark chocolate, a layer of vanilla Bavarian and garnish, color, cheer, big strawberries covered with chocolate and candied violets. And while
took place within the first spring festival, there were swirls and splashes out of white flakes dancing in the branches of peach trees and almond trees in bloom. Beautiful, all very nice. Even suggestive. And maybe even expected to almost 700 meters above sea ...
But would not it have been better, just one, single, pale and timid ray of sun?

Spiral Stair Hand Rails

Out!



Et voila! Out of the first. It does not seem too bad, indeed. I can not wait to hear how coming, but I have to wait until tomorrow morning moment of the feast of Easter in our region. For us, the Easter breakfast was almost always the most important meal of the rich and varied, with various meats and classic cheesecake, eggs and offal of lamb done in a pan, then of course the chocolate eggs and sweet pizzas . No doves. To drink there was the Vernaccia of Cannock, a lot of red wine and a pleasant sweet taste.
Hello Dad, remember? were always one of the last to go down for breakfast and only for that magnificent Easter wore long silk robe, striped gray and burgundy. You were the center of the room, you were the center of the family, you were the center of my life. I want you so well now as then, my sweet daddy.
But that takes me, you are always with me, indeed you are always with us and come down tomorrow morning to have breakfast with your beautiful gown. I know, you do not like the cheesecake, do not worry there is some very good bread Strettura.

Descargar Cliente De Illusion Tibia

And this is the third this year and for all!



This is Arianna, my daughter. They were several years that I was not one for her, but this year we really wanted and then I put a special surprise for sure that she is awaited. I decorated with hazelnuts and candied violets, I can not wait to see who will face.
Now I'm waiting for the doves end up proving, I hope do that soon, I want to rearrange the kitchen looks like a battlefield!

The Santa Maria Ship Labeled

And here's the second!




Japanese-inspired, this white chocolate egg is the daughter of my nephew and is 10 years old. She only wants white chocolate ...

Stop Cat From Eating Fake Christmas Tree

And the first one is done! Let's have a croissant













To this week only photos, I'm too tired, tomorrow I put the explanation step by step.

So, let's explain to those who have not ever done it makes a chocolate egg. First
buy good chocolate, the taste you choose it. This is milk chocolate.
photo 1) I put 600 grams of chocolate in the microwave and I melted at 750 ° only half, in fact you can still see whole pieces (with this method, we are sure that the temperature is between 40 ° and 45 °).
photo 2) After thorough mixing the chocolate has all melted (the temperature dropped to 33 ° -34 °) I added Mycryo (cocoa butter and dried micronized) in the ratio 1 / 10 compared to chocolate (In this case I added 6 grams of Mycryo). I mixed well to dissolve and mix well.
picture 3) I waited until the temperature falls to 29 ° in order to use the chocolate
photo 4) I've put 300 g in the mold making and spin I coated the entire interior. This work should last until the chocolate is thickened. If the environment is about 17 ° -18 ° (in fact I was down in the tavern where they almost never turn on the radiator) will take about 15 minutes (it must be colder than that because the chocolate thickens too quickly and would be a part very thick and very thin)
photos 5) The chocolate is gathering
photo 6) At this point I flipped the mold and I expected that the shell fell down. It took about two hours and a few well-aimed tap on the mold.
photo 7) photo 8) phase of the decoration. Previously I had prepared with stars and hearts of chocolate syrup colored with white plastic roses and I stick with a chocolate drop.
picture 9) I put the surprise in the shell! Important step, otherwise you'll have to re-open the egg (it happened to me once ...)
photo 10) Here I made a strip of parchment paper and I brush several times with the tempered chocolate, then when this is a bit 'thickened I wrapped the egg now assembled (I put the tempered chocolate at the edges well leveled and join the half)
with the strip, I waited for the chocolate indurisse and took out the paper. The same thing I did for the bow!
photo 11) the egg is finished! I called "egg funk" because it is a bit 'crazy like my granddaughter to which it is!

Happy Easter!

Words For Someone Who Is Stressed

E 'or not is International Women's Day? So this woman is the gift of a croissant, one of those special, they used to be and now are no longer even make the tour of Italy on foot.
Yet it is not difficult, just a little 'patience and a lot of desire to eat one ... or two ...
You start by making the dough: 250 g of flour dough we manitoba, 5 g of salt, 35 g sugar, 125 g of warm water in which we dissolve 10 g of yeast. Mix well, knead at least 10 minutes. We'll
ball with the dough and cut on a cross pattern. Cover bowl and let rise (doubling) at room temperature (20 ° approximately).
Open the dough with your hands stendiamola extending the 4 points of the cross and settle 125 g soft butter in the center (which should be a little 'thicker tails). Enclose your butter cover with 4 points. Roll out the dough gently so as not to leave the butter until it forms a rectangle (3x1) 1 cm high, fold the rectangle into three and after closing it in a bag we do it in the fridge for 30 minutes. At this point we turn the rectangle 90 degrees and Roll out again, again folded in three and away in the fridge for 30 minutes. Another way around and pasta is ready.
Roll out to 1 cm high and cut a strip set 15 cm high when cut into isosceles triangles. Roll up a triangle from the bottom and curviamolo slightly to give him the form of croissants (the tip of the triangle must be below). If you want to stuff the croissant with honey or jam is the time to put it: I put a tip at the base of the triangle and then rolled up (not too much else then comes out during cooking). When finished rolling, let the croissants rise until doubled in volume.
beat him in a small bowl a bit 'warm milk and egg yolk and with the help of a brush gently doriamo croissants before bake at 200 degrees for about 20 minutes.
To do a thing done well at this point is a good pastry cream (I did add some Mycryo ... slurp)
a sharp knife, cut the croissant for the length, stuffing it well and then ..... Fine.