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Sempre merletti...

Adriana time ago, a dear friend of Bologna, running between the stalls of a flea market, found these valuable "cards" ...

and me to give away! The preserved almost reverently, and I photographed resting on a doily (Gorizia lace design school property) that I performed the first year of school.
Even the background of these stamps is a lace made many years ago;

il disegno di molti anni fa, è sempre della scuola. Si tratta di un "davantino", un'applicazione per abito o camicetta, eseguito con filo di Cantù n. 40 e lavorato a punto fiandra.  Entrambi i capi sono stati lavati, perciò pippiolini, e fogliette ( catenelle e pippiolino ) hanno perduto la forma originale... non amo molto i pippiolini perchè sono perfetti prima del lavaggio, poi si  si trasformano in "pallini"...

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Amarcord - 2

Ho sempre ammirato le donne di "una volta", possedevano  fantasia,  creatività e capacità manuali invidiabili.  L'arte del "Riciclo" era una necessità alla quale si mesh with ease without the need of suggestions of websites or blogs, I believe, with joy, I never saw my grandmother nor my mother work with sadness.
We were shooting from an early age in this universe femmile dotted fabrics, wool, needles and thread ... In fact, my grandmother put me early in my hands a needle and thread and five years to develop grass ricamai this doily (finishing is the work of my mother).

The subject is very dated, today there are far more challenging designs, and was not mine, a great thing, the girls were started to make the designs very soon. In the first year of elementary school was performed, generally, a stitch on canvas harbor strand with which then pack a bag. In the second learn crochet

In subsequent years, something more challenging such as knitting, in the fourth ... I remember in fifth grade this ricamai tablecloth up grass and daisies.

Honestly I never had a wonderful "hand" for embroidery, but I liked it and to the 18 years I have dedicated to this tablecloth.

ricamato con del cotone lanato, molto allegra ...nuova perchè non è mai stata adatta all'arredamento...

 Non stò a raccontare i lavori per il corredo. Allora a Trieste, in Corso Italia,  c'era un negozio Canetta con un assortimento di tele, fili , disegni, schemi, da perdere la testa. Non era molto grande però la merce era  di ottima qualità. Infatti i lini, le tele Fiandra e i cotoni migliori sopravvivono  e spero per chissà quanto ancora!

Alle Scuole medie in mancanza dell'ora del manual work, I enjoyed painting. No more school ... other needles and threads: I graduated seamstress. Then there was this diploma.

Over 60 years it was fashionable to work 'crochet. Rakam then it was a good magazine with good explanations, so ... shawl!

still in perfect condition. Wool and chenille more ...

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Amarcord -1 -

Amarcord Romagna is a way to say "I remember" and that he used for his famous Fellini film (1973). At the urging of some friends, I begin my "Amarcord" with a tablecloth that belonged to my paternal grandmother (late 800). Then some work to crochet from my mother, who could work well knit, crochet, sewing, socks and shoes with four shopping bags in net fishing, with a string

Jobs complicated or simple, such as potholders made merry over the years of his life aultimi

At home we have always had laces, like this Idrjia, which has more than eighty 'years (they are equal on the market today) ...

It is almost funny now this apron for housework fifties, hand-embroidered, lined ...

I have great respect and admiration for the work of the past, but I like the future ...

My maternal grandmother was a seamstress in the world, so from early childhood I have seen threads, needles, and sometimes I'd sit on the wooden top of the sewing machine, a Singer pedal. My grandmother, at age five, she handed me a needle and thread ... (Continued)

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FOCACCIA BRIOCHE WITHOUT LEIVITAZIONE .. FAST!

hello to everyone !!!!!!!
I wanted to share with curious ricettuzza unearthed cook up a few days ago!
is a pie / cake pastries like this:
http://ilparadisodelledolcezze.blogspot.com/2010/05/focaccia-brioche-ultrarapida.html
but much faster since it is not absolutely expected rise!!
fact using the yeast pizza or even paneangeli ...!
the original recipe does not actually provided for the filling after baking, it was simply stuffed with salami, mortadella and cubes of cheese before baking!
but I, I need a base to be filled, I turned ... it took me just salami (but not the next time we'll put it), and I fired!
once pulled out then I stuffed with tuna mayonnaise and sliced!
leave you below I modified the recipe, and queued to post the original recipe, so if you want you can try it!
I honestly prefer the yeast version ... but this is very good, and in case of unexpected guests with lunch or dinner is a real salvation !!!!!


INGREDIENTS:



600g flour 6 eggs 280g of milk

a paper cup vegetable oil
grated Parmesan cheese to taste (I 6cucchiai approximately)
half a tablespoon of salt
2bustine of pizza (or cake paneangeli)


mix all the liquids first and then add flour, baking powder and grated Parmesan cheese, so we will have a mixture (

pour into a greased and floured pan (there is also in my salami but without it .. do not feel stuffed even after):

bake at 180 degrees until top is golden to you .. of course the toothpick test

ed ecco l'interno(l'ho tagliata di proposito vuota per farvela vedere)

a questo punto tagliamo a metà e farciamo a piacete...io qui ci ho messo solo tonno e maionese,altre volte tonno maionese e affettati,altre volte aancora melanzane grigliate,mozzarella,affettato e uno strato di maionese...insomma sbizzarritevi!

but here's the original recipe:


600 g flour 6 eggs 00

250 g mortadella, diced (or ham, bacon, sausage, bacon ......)
semipiccante provolone, diced 250 g (or more)
280 g milk temp. Environment
1 cup (paper) Peanut oil
1 teaspoon salt 2 envelopes yeast
of angels or pizza pan
grated Parmesan cheese to taste

proceed as above, after the flour and combine sliced \u200b\u200bformaggi.si poured into a 30cm cake pan with cake and bake for 30 minutes to 180gradi.

to prossimaaaaaaaaaaaaaaaaaaaaaaaaaaa

Alessandra

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"ILLA" new partnership for Ale ..

when I decided to create this blog, I did it for fun ... a little to clear up some of my recipes and share them with people like me who has this passion!

over time my blog has grown .. the supporters have been rising, my recipes have been tested by many people ... there are so grateful!


I met so many lovely people, some of them have become my best friends, others have criticized me and helped me to improve ... others have given me constructive advice ... thanks to all of you!


ultimamente ho avuto l'immenso piacere di conoscere lo staff "illa" formato da persone cordiali e piene di entusiasmo per il loro lavoro!


con loro ho avviato una splendida collaborazione e ho potuto apprezzare i prodotti meravigliosi e di grande qualità che vendono,che voi tovate qui:


http://www.illa.it/


ringrazio lo staff per la cordialità con cui hanno risposto alle mie infinite mail,per la bontà e la cura con cui hanno scelto e inscatolato the wonderful products they sent me!


I invite you to visit the site illa because the products are really wonderful and if you like I invite you to participate in the collection of recipes here:

http : / / www.illa.it/home_ricette.php?ln=it

inter alia, "illa" is a company that is also involved in charity, has sponsored a beautiful calendar (I had the pleasure of receiving the package), which can be purchased at the headquarters of us they are non-profit organization :
http://www.noiperloro.it/doceboCms/

the proceeds will be used to obviously improve the quality of life of young people with serious illnesses!

in the package I found some wonderful things ... believe me the adorooooooooooooooooo
here's to you:

ZUCCHILLA:

E POMILLA:

There was also a bellissimissima crêpe griddle and a beautiful cover the pan with the glass! !
say that ???????
ILLA THANKS FOR THE CONFIDENCE GIVEN TO MY BLOG!

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Studiare, serve a qualcosa?

; ; Some of my library books on lace
This question came to me after having attended (less than a month!) a blog of lace. Speaking in a discussion and writing that has to study, learn how to work the lace of their own traditions and learn to draw, so you can avoid unpleasant copying, it enhances their cultural heritage, etc ... A very nice lady "warmly" he tried to change my mind answering, among other things, you do not need to study, which is sufficient to be able to lace, which the diplomas are useless because you - do not graduate - he had the students graduates of the School of Gorizia lace. To say that nothing is served is normal that a graduate should learn techniques by those who know more, especially for us in the Friuli Venezia Giulia as we have not traditionally torchon laces, nor vlacka, it Blonda ... She has been bringing his ideas such as Rosendo Condis designer, who designed the diploma without having ... question: can we imagine today a host of Condis? But I think the fundamental importance of the design ... the countless drawings and projects to which I have devoted hours of my life ....

I was at the end of my idea is to study, and much, port and as an example the Czech lace, with its "head", "Ladies," three-dimensional flowers ... now everyone loves and repeat: even if the Czech-designed lace were right as the lady would still be in this ...

... or maybe because the lace is on schools and, I'm not sure, university?

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Sicilia - 2009

; ; Fonte Arethusa

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In May 2009, Prof. Lucia Mangiafico http://www.onlusmanidoro.it/ held in Syracuse on the first Interregional Conference on Applied Arts. Along with embroidery
M. Pia Gaiart I have represented the region Friuli Venezia Giulia for bobbin lace.
The days devoted to lectures and discussions with qualified assistance of historians, politicians and artists, have highlighted the difficulties involved, for several reasons, the true arts and crafts. There was no talk of "hobby" that makes the flower groups, chats, blogs and more, but the difficulty that if he meets the artist craftsman emerge, take abroad a unique and valuable product with the correct value. From the various interventions showed the same problem: lack of a sound education.

I thought I'd dedicate a "creative thinking" to the generous land that hosted us in building this "Sicily" jewel.

The idea was not new, others had already done the Regions in bobbin lace, and the idea of \u200b\u200ba "jewel of Sicily" was sincerely kitch ... perhaps, than would have been a presentation on glass, a picture ... However, I anticipated
to Prof. Mangiafico, I knew that was never worn ... and so, along with valuable works where the 'manual art vied with different creativity of our beautiful Italy, also peep my necklace.
It was a great creative effort to draw the Sicily, where major cities are marked with the corals, and ethnicity - in a virtual eruption of lava-emerge in different colored pearls.
Even the black lava beads are too large in proportion, but that was what I had available ...

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WRINKLE WRINKLE THE CAKE ... STEP BY STEP ...

ciaoooooooooooooooooooooooooooooooooooo,

has gone from a little after midnight and I expect to see me get Daun moment ... I wonder if the witch I will bring candy or coal !!!!!!

than I'd like to still believe the existence of the witch and Santa Claus ...

scoppientante and the fireplace ... a cool movie to watch with my parents and my brother (nis

know why but we always Fantaghirò home, little sister and the prince of dreams, the fourth king and similar ..), the scent of freshly baked cookies ... and then run to bed before midnight waiting for Santa Claus !!!!!!!!
every Christmas ... I have lived as an extraordinary event, surrounded by love, joy and magic ......!!!!

and all this thanks to my wonderful and beautiful family ...

thanks mom and dad for letting me spend some wonderful Christmas,
for hiding in the night I left the letter in the fireplace for Santa Claus, so that when I wake up I thought that had come for her,
thanks for letting me watch cartoons in Latvian with you every Christmas Eve,
thanks for letting me do the Christmas tree in mid-November just on a whim, thanks to
Empty the plate of cookies that I left so did a Santa Claus snack after bringing me gifts,

thanks for not having ever find ash and coal in my shoes even though I was a little girl a little spoiled,

thanks for all the times you got up at 6 in the morning Christmas gifts unwrapped with me (because I could not wait)

....... thank you for all the love you have given me ...

love you madly ...

changing a little conversation I wanted to tell you about the wonderful cake that I made today !!!!!!!!!!!!
I came into the picture of offering delicious a cake shaped like a turtle ... and I told myself that I could not try it ...
in reality is nothing but a zuccotto ... I photographed the entire step by step, hoping it will be useful to someone ... I think it really un'ideuzza simoatica ... that will appeal to adults and children .. ..
well ... 'nuff said I present to you:


WRINKLE WRINKLE THE CAKE ...

is not beautiful ?????????????????????????? ????????????????
I warn you that this post is mileage ... I did not know which photos to choose from and so I put almost all !!!!!!
called wrinkle, such as turtles Tano (my boyfriend) who are called Tarta Ruga ... and that fantasiaaaaaaaaaaa !!!!!!!


still here you recipe and procedure:

INGREDIENTS

I have prepared a dose of cream rocher without peanuts (you can only use this cream with nutella .. I've had no problems because the peanuts were a little soggy and dripping ... even though the end is coming and well ... I prefer it to taste like nutella simple) .. find it here:
http://ilparadisodelledolcezze.blogspot.com/2010/07/grande-notiziae-crema-rocher.html

I made a roll which I then stuffed with cream rocher, the recipe is here:
http://ilparadisodelledolcezze.blogspot.com/2010/08/benvenuta-cristinae-rotolo-rocher.html

e poi ho preparato una base al cioccolato utilizzando mezza dose di questa ricetta(potete anche usare dei savoiardi o dei pavesini):


http://ilparadisodelledolcezze.blogspot.com/2011/01/base-al-cioccolato-da-farcire-extra.html

e 500ml di crema bianca senza uova:
http://ilparadisodelledolcezze.blogspot.com/2009/06/crema-bianca-senza-uova.html

PROCEDIMENTO

a questo punto,prendiamo una ciotola e la foderiamo di pellicola trasparente

 tagliamo a fette il rotolo

Arrange the slices in the bowl and covering the edges of the center

fill it with cream

and cover with a basic disk chocolate (I cut in half because it was high trooppo (

put in the fridge to rest, when all you'll be flipping the bowl and clotted tadaaaaaaaaaaaaaaaaaaaaaa ......

I made a sandwich with the legs cut 4parti round, while the entire front end is a sandwich that I cut a piece just to flatten it and place it well near the body.

with that piece then I made the tail .. carrellataaaaaaaaaaaaaaaaaaa:

here is the inside .. . it takes more to explain that it

piaceeeeeeeeeeeeeeeeeeeee you??
sorry for too many photos
the next one!

ALESSANDRA