Sovereign Bank Chexsystem

Where is she? Where?


snowing again. It is true that with the rain, but snow is snow. The wind tore her hair. And the hands I was so cold ... Gloves have been at home. Cap too.
do not know if the spring only mocks me? Is the date of March 21 has absolutely nothing to say ...? ;-)


Looking for buds on trees. I can not find. Looking first blades of lush green grass. I can not find. Watching the "marcujących" cats. I can not hear. Even the birds do not sing too am eagerly.
sun occasionally shines, but lacks even the warm joy.
And I'd wanted to have a song ... "Spring! A warmer wind blows! "I would like to shed the winter coat and bring my flowered bicycle. :)
memorable spring! Is it so much?


But I carry out a revolution in the kitchen. It is on Despite everything - already in the spring. Or almost coming. The hope is that at any moment to explode the whole nowalijkowa range, which I greedily take handfuls ...



Mini tarts with ricotta and blue cheese
(6 pcs)

250g puff pastry (I used ready-pick is done with butter, is much tastier!)
250g ricotta 100g blue cheese
( I chose the cheese with a golden color) 2 eggs

100g bacon cut into cieniuteńkie, thin slices of a handful of hazelnuts

few sprigs
fresh thyme salt and pepper to taste pinch of chilli with
Espelette

Hazelnuts deprive scales. To this end, roast them in a dry pan (be careful not to burn), then by the still warm rub with a clean cloth. Peeled, roughly chopped nuts.
Cut Ribbon Fry bacon in a frying pan. Drain on paper towel from the rendered fat.
For more bowl to knock eggs - rozkłócić. Add ricotta, fresh thyme leaves, salt, pepper and paprika with Espelette - to taste. Everything thoroughly. Puff pastry
divided into six parts corresponding to the size and shape foremkom (for me it was a rectangular mold with dimensions of 10x6x4, 5cm). The bottom and sides of each mold parchment paper for baking. Then put the dough. Applied to measure the mass of cheese. On top of the crumble blue cheese and walnuts.
Bake in oven at 180 degrees Celsius for about 20 minutes, until cheese is browned and the mass zetnie.
Serve warm.
Enjoy!

Underarm Rash Hydrocortisone Did Not Work

sun dried tomatoes


This is one of the obvious and uncontested (for me of course) delights did not hesitate to bring with you from a recent trip.
I can not imagine the Italian market, where there would be no tomatoes. Sun-dried tomatoes. Do not try on, it's like to go to the Polish market and uświadczyć potatoes. : D Well, after all, are forever!


So I could choose and pick. I chose the Sicilian. The most beautiful. Strongly red. Very fragrant. Dried, but not dry.
And at home I took the best olive oil we have and it flooded the tomatoes. For some, it may be several days soft and perfect for eating. Best for salads. And a sandwich. And pasta. And rice. And everywhere we can. Tomato delicacy. Straight from Italy.



Dried Tomatoes Marinated Olives

sun dried tomatoes, vinegar

a little olive oil, extra virgin
favorite dried spices (such as thyme, oregano, basil, etc.).

* * I used ready-mixed spices, which also I brought from Italy (it contains the most popular dried herbs and spices, including oregano, basil, parsley, peppers hot pepper)


Prepare a hot water solution of vinegar in an amount that covered the whole sun-dried tomatoes (the proportions of vinegar to the boiled, hot water, something like 1:10).
put tomatoes in a bowl and pour the solution. Leave on for about 30 minutes to soften tomatoes. Drain. Tomatoes spread a single layer on paper towels. On top lay another layer of towels. Gently press your palms so that the paper absorbed moisture. The process of "dehumidification" can be repeated. Prepare sterilized jars
. On Pour the bottom layer of olive oil. Put the first layer of tomatoes (should be singular). Sprinkle with herbs. Again, pour olive oil. Repeat layers: tomatoes, spices, olive oil. Until the last tomatoes.
last layer should be a virgin and completely cover the tomatoes (due to the preservative properties of olive oil).
At the end you can very gently tap the jar so that the oil spread out evenly, and has met all the possible air bubbles.
Close jar lid clean. Store in a dry, dark place even for several months.

** ** I'm not a fan of keeping tomatoes in the marinade in the refrigerator, because the oil condenses at lower temperatures. I prefer tomatoes stored at room temperature, but then great care should be that the tomatoes were always covered with oil (if needed to complement the oil level.) If oil is too low, tomatoes can mold.