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scallops with orange and almonds (Far from the sea, the sea in the heart)

By now you know, you understand, intuitively. Me and the fish are best friends (yes, even that I eat) and he and shellfish are an important part also because of my diet can stimulate my fancy cooking, but not limited to that.

I was born and grew up on the beach in a seaside town on the Tyrrhenian Sea, one of those when I was little, emptied in the winter and were overrun by tourists during the summer. But I lived there and calm seas that followed me into the heart even where the coast is now far away.

His presence has always inspired me, I've always said that in a sense, I felt a little 'siren, a daughter of the sea, the sea that comes and goes, that gives treasures garlands of seaweed and shells.

a child I wrote a story of a mermaid in love with a pirate, sea stars that lit to illuminate his way that hid the pitfalls for not doing arena and would pick up the foam of the wake of his ship, for weaving a blanket wrap and dryer Sitting with which his salt tears, unable to love.

The story still have it and think you wrote it when I was the age of my eldest son, it makes me smile a bit '.

Today I live far from the sea in this wonderful dish and center of France, I miss the sea and the fish I'd catch them, with a line from the pier portcciolo, as before, but only dream of doing, with open eyes I guess I collect shells and scallops and bring them home and garden to take an orange, how to cook this time and Old Downloads Listed plate.

A plate of the sea, away from the sea.

A plate of the sea, the sea in the heart.

Serves 4
3 orange juice (fresh squeezed)
1 tablespoon soy sauce
1 clove garlic, minced
500 grams of scallops with coral
1 tablespoon corn starch
estravergine 1 teaspoon olive oil 1 green pepper

50 grams of fillets roasted almonds
the peel of an orange
rice basmati to go with

Mix the orange juice, soy sauce and garlic in a bowl and mix the scallops to wet them thoroughly and leave to marinate for at least an hour.

Next cast scallops retaining the marinade, which will add the corn flour, mixing well to dissolve completely.

In a pan, you heat the oil, fry the peprone cut into julienne and add the scallops and fry for two minutes or until they turn opaque. Add the marinade and cook to thicken, then add almonds and sprinkle with finely grated orange peel.

Serve hot, accompanied by white rice.

With this recipe I participate in the Contest The Citrus Cookbook Cynthia

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Zywiec Beer Tasting - Poland


returned from Poland a few days of cold, I can not dwell on the feast of beer and beers that I made with my fellow travelers.

Worth the first to comment Żywiec , popular beer consumed in the homonymous village, but in every corner of the nation and not only (I direct sources confirmed to occur also massively on east coast of America).


The first product is a PALE LAGER , and is selling defalut when you say the word Zywiec.
on tap is served by at least 0.5 liters, and is excellent for this measure in order to perceive its good foam. Intense and persistent nuisance, smells fresh despite having a medium-high carbonation in the nose.
The mouth is very dry, with a slightly sweet initial peak that then fades with the body dry. Tear off a little bitter enough to make it "drinkable."
The biscuit, the macaroon you just feel but give a a nice touch, however, beer industry, but not bad overall, and probably the best lager in Poland between the blades, for example with respect to Tyskie where the differences are few but are felt.

very different and worthy of note is then the same PORTER Zywiec.
E 'know the feeling between the British and wear the pro-Russian East European culture, for which various czars and kings have always wanted just to make sure it transuropee crossings, even if it means making the most economical production methods and dosages of hops even come to see this phenomenal "black gold".
porter Well ... this surprised me, because it stands far off and the variety of non-beer-lager or pils on the Polish market.
Its foam is persistent and very, color Cream-cappuccino. The black color is not as impenetrable as it sounds, but can be mitigated if the vinous colors, and gives clarity.
The taste is full, medium bodied woody and winey. Something there is also wine tasting, but always very discreet and never aggressively, while slowly slipping away in the bitterness that extends to the entire cavity. Oxygenation and breath taking it fades and goes back a few notes of cocoa and roasting, and the always appropriate bubbles suggest yet another sip.

So, this brand is king in the land of Poland, from the bottle to the can to the plug in restaurants and pubs.

I recommend at least one-liter jug \u200b\u200bfor camp, not sorry to have tasted and enjoyed with such pleasure. The porter, however, can wait, the bottle or 33cl 50cl already sufficient to introduce visually in a gallant like a czarina.

Zdrowia Na!
(Salute!)

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Beerthday Gold Pils

born in a September afternoon, late summer, between the desire to start again and to enjoy a little more 'heat.

very hard water (with today's language we would say "mineral") is the one that brought the style to establish itself there, in Plzen, to establish itself as an innovative and guessed. At least on this, no rain, I made the right choice. But the fretta di fare le cose, forse, mi ha portato a qualche errore di troppo. Certo, la birra la si è sempre fatta, da sempre, con tutti gli strumenti più assurdi ed in tutti i modi. Ma se si è evoluta fino al gusto che ha ora, significa che delle impotanti novità di processo sono state portate. Significa che bisogna sfruttarle per ottenere un prodotto non solo degno di essere chiamato birra, ma anche dal flavour non qualunque e che non si accontenti della sufficienza e dell'etichetta «è bevibile, è buona...!».

Questa bohemian pils, come da buon kit da homebrewer, è bevibile, è buona dunque...ma dovevo dosare meglio lo zucchero della carbonazione, e tenere più conto della densità iniziale e Final OG and FG: perhaps always be considered as failing to prove mechanically not think really that crucial to the final characteristics of the beer ... I thought influisse only the timing of maturation, not aging itself on ...! Rookie mistake, despite the 3-4 years of homebrewing, but sometimes you need to do things alone to see how you really treated as an art! More than error, superficiality. And so this
pils born, between the rush of it and give her time to help it mature in November and safety of it just as well.

The product is not bad, but being there really Pils ... a bitter taste.
But with a good mushroom risotto, there is really good, the sour and bitter hops blend in well with the mellow taste stemperante mushroom and rice starches.

The road seems simple, but it is a slight slope: Berci up better!

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Cheers!

Brits would say so, for both reasons why I'm writing this inaugural post.

The first creature to greet this new website was born at this time. E 'created for various reasons, was already in the air and thoughts but the lack of willingness to put personal thoughts in a blog almost inviolable made me desist from my open space. Until now. Until the moment I focused that I can not talk about everything and anything, but I can now speak of the one thing that I most of all by kidnapping a few years now. Yes, this blog is dedicated to beer. Beer as nectar, as a work of art as a catalyst of social relations of the drinker and those who produce it, the coveted beer, homemade, matured and finally tasted the beer and shared ... and that's it! The second meaning of

cheers is, therefore "health!" . Here I would really let go of all the senses and all the sensations of tasting beer, which can no longer be imprisoned in some concealed spaces ready to be blown away by the next back-up mental turn, but I want to be in a definite place to be shared, written and narrated ... just described.

Street with the first sip, then ... cheers!