2007.04.12


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#3

Togliere la ruggine in modo naturale

[Blogeko.info]

Vi hanno detto che l'unico modo per togliere la ruggine č utilizzare prodotti altamente tossici e costosi? Si sbagliavano di grosso. E' sufficiente invece, procurarsi un po' di sale e limone. Versate il sale sulla superficie ossidata e successivamente del succo di limone, facendo attenzione che il sale non venga "spazzato via" dal liquido. Tornate quindi dopo qualche ora e sfregate bene il tutto con una spugna abrasiva. Otterrete un risultato unico: toglierete la ruggine, spenderete poco ed eviterete di intossicarvi. Meglio di cosė... Via The Good Human.

#2

In the kitchen (foglie di vite e cagliata di limoni)

[Path to Freedom Journal]

Grape Leaves

With the longer days and warmer weather the garden's finally taking off and that means busy days on in urban homestead's kitchen.

The grapes vines are full of light green leaves, perfect for preserving in anticipation of a summertime filled with platters of stuffed grape leaves.

Ingredients :

  • 1 qt Whole grape leaves
  • 2 tsp Salt in:
  • 1 qt Water
  • 1 cup Bottled lemon juice

    Bring salted water to a boil. Add washed grape leaves and blanch for 30 seconds. Drain. Form into loose rolls and stand them up in pint canning jars. Add lemon juice or citric acid to the second quart of water and bring to a boil. Fill jars within 1/2 inch of top with the hot mixture. Seal.

    Process in a boiling water bath for 15 minutes.

Lemony curd

What to do with lots of duck eggs and a neighbor's lemon tree that's loaded with these tart delights. Lemon curd, of course.

Lemon Curd Recipe

  • 3 large eggs
  • 1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
  • 1 tablespoon finely shredded lemon zest
  • 3/4 cup granulated white sugar
  • 4 tablespoons unsalted butter, at room temperature and cut into small pieces

    Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

    In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups

Recipe courtesy http://www.joyofbaking.com/LemonCurd.html

#1

UnzAciclO: a Fa' la cosa giusta! KIT PISTA! + Aperitivo fai-da-te

Date: Wed, 11 Apr 2007 17:30:50 +0200

P I S T E

C I C L A B I L I

P E R S O N A L I Z Z A T E ?

Da oggi fattele tu col kit PISTA!

Dove vuoi, quando vuoi, come vuoi!

PRESENTAZIONE del kit al pubblico

venerdė 13 APRILE h 19.00

Fa' la Cosa Giusta,

Fiera Milano City, Ingresso porta Eginardo

a seguire APERITIVO fai-da-te

(ti aspettiamo con un contributo in cibo e bibite)

+PISTA! +KAOS * * * L'ANONIMA CICLISTA