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for the love of millet

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Today I’m in a chocolate eating mood. I’m looking at the chocolate right now: hello lovely brown chocolate square. And goodbye, you’ve been a lovely mouthful of sweetness and I’ll promise I’ll leave your other siblings alone, possibly until tomorrow. This week I’ve been cooking so far: on Monday  oven baked penne The fascinating part was throwing all the ingredients in the baking dish and forgetting about it until one hour later when dinner was done. The taste was fine, although not superb: there is a reason why all ingredients are prepped in advance. Still, the concept is great: 10 minutes prep time, lots of hand free time and then voila, dinner is served. on Tuesday millet bake I guess I feel the cold and I like to switch on my oven this week. I’ve found their recipe on their book , which obvioulsly I own, as a cookbook hoarder. Then when I find the recipes online I wonder why I should bother, but for an oldie like me, it is necessary to flip

on meal planning, again, and a happily meal planned new year

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Dear online browser, I hope your day was pretty good, but I guess if it was you'd be soundly sleeping or busily hustling at whatever is your life focused at the moment. So I presume that if you're hanging out here you're on a few minutes tuning out search. Yay, let us tune out together! Sometimes it just feels good to purposefully forget all the things we have to do, isn't it? I usually adopt internet window shopping to that extent. I even check prices of things I'll never buy, only to regret all the minutes that fly into hours when I pop into reality again and see all the chores left there screaming revenge (I'll see you later chores). Yet I was here to meal plan with you. This is my big 2019 resolution. I want to knack the meal planning thing. I was blabbering about it only three years ago, and I still have to get over it. After perusing and purchasing the usual truckload of cookbooks, I have made these very important ponderations: 1. human beings a

pensieri sulle vacanze

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Dear Reader, first thank you for passing by and taking a few moments to think together. As the holiday season is approaching, I want to share with you some reflections of my current mood: 1. I wish hope and relief to all the people suffering. I am especially thinking about a lovely 9 year old girl who's been recently diagnosed with cancer and I hope she'll recover soon and survive this painful time of her life. Same goes to all the children and other humans that are fighting their daily battle with disease. 2. I send strenght and courage to the loved ones surrounding the sufferers, may a good heart and a steady mind accompany them in their path of sustenance and support to their darlings in such moments of darkness; 3. To the rest of us, blissfully blessed by a momentanous peaceful life, always lost in the search of a mindful existence and unaware of the precious present that we are inhabiting, may we find equilibrium and a higher purpose in order to always grow and d

frullato ACE

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Yesterday I have tried to sneak more fruit and veggies in my son’s life, to no avail whatsoever, I should point out. Yet this sort of healthier take on a slushie is something I feel happy about. For two generous helpings: 2 oranges, peeled half a lemon, peeled, bitter pith removed as much as possible 2 carrots 1 frozen banana (1 T honey) I pulverized the above in my Vitamix for 10 seconds, starting from 1 and ending at 10. 2 pieces of carrots survived the process. You end up with a positively vibrant orange granita that will refresh your hot afternoon. Enjoy

rape rosse e capperi

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The other day I was wondering what to do with a red beet hiding at the back of my fridge, so I went cookbook hunting until I have found a recipe from beloved Anna Jones in her latest book for pasta with grated red beet, a sauté of capers and some dashes of lemon (more than you think you need, she writes, and she’s right). You get a flamingly purple pasta, that looked haunting to my brother (he was afraid I was offering him some pasta with the strawberry jam I have called him to fetch), and quite surprisingly pleasant, especially if paired with some grated pecorino romano , if you like cheese, that is. I haven’t found online the recipe yet, but there is a similar one here . Happy snowy day, if you’re happening to be somewhere at the mercy of a belated blizzard now (dear weather, spring should be coming soon, just sayin’).

2018

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Good day to you as well, hopefully. I guess that I may be a tad late on good proposals for 2018, but well, better late than never. Normally I just don’t write any plans, I possibly take notes on a few things to get done, just to erase them out of my mind actually, so jotting down lists was never among my favorite occupations. Yet I understand now the charm of a reminder to one self to abide by certain new or actually perennial principles that may have been possibly forgotten or forlorn. What I wish to: 1. BE KIND : universally kind, to myself (hello dear self, no need to say bad things about you, you can always improve); to my dear ones (hello dear ones, although you may be annoying at times, I love you very much and I should remember this when I nag you about trivial things); to the rest of the world (hello rest of the world, nice of you to show up here or in my path, I should remind myself that possibly your life is difficult too and it does not necessarily

Buone Feste!

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I am wishing you and myself the following: 1. to improve: a little goes a long way. I am actually realizing that it is better to take tiny steps than none at all waiting for the huge change that never arrives; 2. to be patient: to myself, to my significant and not so significant others. We can all have bad days, bad lives, bad whatevers, but we need to leave room to deal with it. 3. to find silence for a quiet soul: because it is so easy to get a mind crammed of work, family, friends, pain, emptiness and www.nonsense and to let another year slip by unnoticed.