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Lamp "natural"

This lamp will give a very particular style to your room. Easy to produce, and with little cost.
Materials:

screws, screwdriver, socket, table pan, plastic or cardboard tube, foot switch, plug, power cord,

Procedure:

start with the preparation of the bands leaves the barrel. The doing is prepared as a braid the hair. In the same way. This
bands we will use to cover the ugly wire. I highly recommend using long leaves and robust because it will cover the entire circumference of the shaft of light.

now take the rod of wood, let's groove a few inches of the end of it, leaving a few inches from the end. In this slot we will pass the thread. At the center of the end of the piece of wood in which we had to slot drills with a point wide enough to pass the wire even at this point.
At this point we can put the lamp holder into the hole and thread the wires connecting the lamp holder to block everything.


Insert the wire and the piece of timber with the bulb inside the plastic tube and you stare at the wood with screws and so we have a complete end.
Now we can move on to the base. Let's take the other rod of wood and there form a groove on the side enough to pass the wire and then attach it to the base with a screw long enough.

Now we can attack the plastic tube (the other end) to this base by passing the wire into the groove.

We then completed the auction and the platform.

now use the foot switch to the wire and the last of the male plug. Now comes the most
nice, that is, wrap the pipe with the tie rods and wire, then we cover the wire with the loop created by the leaves and behold, our lamp is ready.
Just from lampshade, adding a floor lamp and a light bulb.
Good job.


I apologize for the poor picture quality but my skills are very limited in design, but I think it is more simple for everyone to see what is being described.
In the coming days, however, will change the images by entering a much more complete and better data to be released from the hands of my partner instead of mine.

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The plant world is united in the "bloggers" devilled

I am pleased to say that they were included in the wonderful community of bloggers. I recommend you visit it, I'll be happily satisfied.

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Ingredients:

1000g asparagus

200g 50g capers 2 anchovies, prosciutto cotto


50g parsley 1 / 2 cup olive oil Salt


Pepper 1 Carrot boiled
4 Gherkins
vinegar 4 tablespoons red wine vinegar 1 lemon


1 boiled egg 1 handful of bread crumbs

Procedure:

Clean the asparagus, depriving them of the most clear and timber and wash thoroughly. Line up the asparagus on a cutting board in groups of about 10 units and balance them with the knife so that they all have about the same height. Tie them in bunches and boil in a pot with boiling salted water for about 20 minutes over medium heat. When they are cooked al dente, drain and pat dry gently with a clean cloth. Wrap the bottom of each bunch with a slice of ham ee them on a platter. With the crescent, finely chop the parsley clean, hard shelled egg, capers and anchovies, placing the mixture in a bowl and incorporate the bread previously soaked with vinegar and squeeze to give density to the sauce. Season the mixture with oil, salt and pepper and mix thoroughly with a fork to blend better. Spread the mixture over asparagus available so decorative. Garnish with lemon slices, pickled gherkins and boiled carrot washers.

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Asparagus Asparagus Asparagus beautiful Helen

Ingredients: Asparagus

1000g

4 eggs 40g grated cheese Breadcrumbs


flour 1 cup bread crumbs
1 / 2 cup of milk

plenty of olive oil Salt Pepper


Procedure:

Peel and wash the asparagus, boil them in salted boiling water for a quarter of an hour. Drain and cut into bits and put them aside. Whisk the stems, strain the mixture into a bowl, add the bread soaked in milk and squeezed, two whole eggs and egg yolk, grated cheese. Add salt and pepper, stir, add the asparagus and, if the mixture is too soft bread crumbs or grated cheese. Ricavatene many balls, in the flour, beaten egg and then in fine bread crumbs. Put a pan on the stove with olive oil and fry the meatballs. Drain them on paper towels.

Accompanying Wines: DOC Lugana, Trebbiano di Romagna DOC, Greek Di Tufo DOC.

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ham with a spicy sauce with mushrooms

Ingredients: Asparagus


1000g 200g cooked ham tagliato a fette
50g Prezzemolo
4 Cucchiai di aceto di vino bianco
1 Uovo sodo
50g Capperi sott’aceto
3 Filetti d’acciughe
1/2 Panino raffermo
1/2 Bicchiere d'olio d’oliva
Sale
Pepe

Procedimento:

Nettate con cura gli asparagi, lavateli e legateli a mazzetti non troppo grossi, poneteli nell’apposita casseruola con l’acqua bollente salata sufficiente ad arrivare sotto le punte e fateli lessare a calore moderato per 20 minuti circa. Nel frattempo, preparate la salsa d’accompagnamento: tritate finemente con la mezzaluna i capperi ben sgocciolati assieme all’uovo sodo, al prezzemolo e ai filetti d’acciughe, the pick obtained in a bowl, add the soaked bread with vinegar and wrung out well and incorporate the chopped chopped. Tie the sauce with oil, sprinkle with salt and pepper. When the asparagus are cooked to perfection, drain the cooking water, untie the bundles and let them cool on the countertop. Having done this, make small bunches with 4-5 asparagus, wrap each with a slice of ham and place them as the dish. Spread the sauce at the base of the bouquet, just below the ham, asparagus and half-height, Decorate with lemon slices and carrot slices.

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Ingredients:

a piece of meat to roast-beef

mixed mushrooms 1 handful of chopped
white wine smells
Extra-virgin olive oil Butter



pepper Method:

Salt and pepper the roast you were to do a roast beef. Let it brown with some olive oil and butter. Once browned, add a few glasses of wine. Let good season, after which it will be gone 20-30 minutes, add mushrooms and number as three good handfuls enough, smells, salt and pepper. Continue to cook, now slowly, adding more wine or water if necessary, keeping the lid on. Took another 30-40 minutes You can turn off. Pull off the meat and pass the sauce, choose accordingly if it is too thick or too slow. The meat should be cut cold, so you should cook it in the morning to serve the evening. Serve cold in very thin slices, season with the heated sauce. If the sauce should be too strong in flavor, you amorbidirla with cream. Between ourselves it is better that you buy frozen mushrooms, are varied and are sure you will not hurt, but do not speak to the guest!

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Roast Roast chicken with beer

Ingredients:

2 chicken breasts
50cl of lager

1 large onion 150g minced meat 100g

boiled with herbs 2 tablespoons grated cheese
40g di burro
1 Pizzico di noce moscata
Sale
Pepe

Procedimento:

Tagliate a metà i petti e poi divideteli ancora in due, togliete l'ossicino e batteteli leggermente. In una ciotola mescolate la carne tritata con il formaggio grattugiato, un pizzico di noce moscata, sale e pepe. Spalmate il composto sui filetti di petto, arrotolateli, legateli, infarinateli. In un tegame scaldate il burro e lasciatevi appassire le cipolle tagliate a fettine sottili. Quindi insaporitevi i rotolini per alcuni minuti. Versate la birra e cuocete per venti minuti. Se occorre, verso la fine aumentate il calore per far addensare il sugo di cottura. Slegate gli involtini tagliateli a rondelle, disponeteli sul platter, nappateli with their sauce and serve.

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Arista Arista

Ingredients:

1000g Arista Pork

1 hot pepper 2 cloves garlic 1 tablespoon

rosemary 4 sage leaves 1 bunch of parsley


a branch of thyme 1 cup
20cl white wine broth
4 tablespoons olive oil

chopped parsley 1 pinch of salt freshly ground pepper 1


Procedure:

Tie the meat so that it remains compact. Chop the parsley, sage, rosemary and thyme, season with a pinch of salt, ground pepper and mix together. Rub with this mixture to the meat. Heat the oil in a thick-bottomed saucepan, add the garlic and crumbled chili cleansed. When the garlic is lightly golden, add meat and brown it evenly. When the meat has formed a slight crust, sprinkle with wine and cover. Cook on low heat for about 50 minutes, turning often and basting the meat with the gravy, and a bit 'of broth if needed. Serve the meat sliced.

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spicy pork Spiced pork with cream

Ingredients:

1 tablespoon mustard seeds
1 / 2 head of garlic
5 slices of ginger 1 tablespoon white wine


1 teaspoon honey 1 tablespoon of olive oil
Arista 2 tablespoons pork
vegetable oil Salt

1 1 / 2 cup of broth
1 / 2 cup of rum
50g butter very cold chopped

Procedure:

pounded in a stone mortar until reduced to a paste: 1 tablespoon mustard, 1 / 2 head of garlic (peeled cloves), 5 1 cm thick slices of ginger. Mix with 1 tablespoon white wine, 1 teaspoon honey and 1 tablespoon of olive oil. Spread this paste on all sides with an air of pig. Place 2 tablespoons of vegetable oil in the bottom of a pan that can go in the oven and the flame, deporvi the roast. Bake in oven at 220 degrees (depending on size dell'arrosto) about 75 minutes. Add salt halfway through cooking, get a golden crust. Wrap the roast in aluminum foil and let stand in warm place for about 20 minutes. Degrease the pan and deglaze the bottom with 1 cup and 1 / 2 broth and 1 / 2 cup of rum. Boil and reduce by half. If desired, mount the sauce with a whisk with 50 g very cold butter cut into small pieces. Slice the meat, pour sauce over and serve hot.

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Arista Arista

Ingredients:

800g pork loin

Garlic Cloves Rosemary

1 cup olive oil

25cl cream 1 cup of liquor
Sale Pepe


Procedure:

Fence arista with garlic cloves and a dozen cloves and grease it, then tying the meat with a thin white thread, a sprig of rosemary. Place the pork in an ovenproof dish, sprinkle with oil and place in preheated oven at 200 degrees. After 10 minutes of cooking, turn the meat and brown well on all sides. Meanwhile in a bowl, beat cream with a quarter of a glass of hard liquor (cognac, rum or brandy depending on your preference). When the pork is cooking already half an hour, lower the oven to 170 degrees and wet in one fell swoop with whipped cream and liquor. Continue cooking for another 30 minutes, making sure that the juices do not dry out too much and turning the meat occasionally. If the sauce should be reduced too, joined pochissima acqua tiepida. In ultimo regolate di sale e pepe a gusto, assaggiando il sugo. Togliete la carne dal recipiente, passate il sugo di cottura al frullatore, affettate la carne, copritela con il sugo e passate il piatto di portata in forno per qualche istante prima di servire, molto caldo.

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pork guappino

Ingredienti:

1000g Arista di maiale
3 Spicchi di aglio
3 Chiodi di garofano
1 Rametto di rosmarino
Vino bianco secco
Sale
Pepe
Olio di oliva

Procedimento:

Prendere una casseruola in cui la carne non occupi più di 2/3 della capacità e portarla al giusto grado di calore. Passare un filo d'olio e settle the previously larded with pork garlic cloves strung from cloves, brown it on all sides, add a ladle of water, rosemary, salt and pepper. Close the lid and cook for one hour.

Parts What Parts Of The Body Does Malaria Affect?

Epilepsy

This text is a more like what I read in a video of last month (which, as you'll see is my work).
not please excuse if the topic is not within the canons of the blog, but it is very dear to me as I am epileptic. This text
I have dedicated to all those who, like me, suffer from this disease but without addressing the fears and accept without forgetting and indeed they did own a disturbing pleasure.
am a land surveyor that studies to land so my literary skills are underdeveloped, and I apologize if these words may seem trivial, and the text or unpleasant child. But it is written down in words what I feel.
Thanks and happy reading.

The mind freezes. His eyes, bloodshot, admire nothing.
The body lies dormant and muscle before you gallop like frightened horses. Stride
a chord in my head. Like a violin reluctant to agree.
A shiver shakes my insides.
Inside of me only the deafening noise of silence and the dazzling flashes of darkness.
How to deal?
It 's like when you see a woman strip naked for the first time. The questions arise spontaneous.
What to do? Touch it? Kiss? Caress?
same feeling I felt the first time. Resist or let go? Fight or accommodate?
By now I do not remember. I only know that the mind begins to dawn.
It 's time to wake up and go unconscious.
Whenever you reach for me, my sweet crisis, I feel faint. Everything stops and attempts to reappear. Strange voices around me, the desire to want to talk about that remains unfulfilled. Wanting to move with consciousness is only a mirage. But one thing I am certain.
I just know that it is because if you have what I became.
With my bitterness but also with my strength. With my courage and my strength is now a different person.
Resistant to the winds of cruelty, the anger and frustration.
You've been banging a hammer on which every day until my temper the bitterness.
company of so many pains today I salute you. A
or tomorrow after my terrible friend.
For now, the aura is gone.