Flexeril With Trazodone

Finally ..... The Abruzzo

In March I got a gift for my birthday .... the Kitchen Aid ... and the choice fell on the cream color ... nice nice ...... nice ....... .. ...!!!!!!

Already tried and tested, mounted and dough cakes, pizza, focaccia, croissants, ... and many other mixes.

Ps ... tried to make the meringue also coming really well!!

Certainly I did a lot of pictures, now, is only to decide what place.

See you soon!!

Barby

Margaritta Buckets In Canada

Last Sunday I made this beautiful stuffed meatloaf. In addition to looking good I must say, because everyone at the table if they are fighting and almost none have been the crumbs ...

What you need:

1 kg of ground mixed (beef, pork, chicken)
180 gr. of sliced \u200b\u200bham
4 eggs (for dough)
3 eggs (with whom I made pancakes for the filling 3)
smoked cheese, sliced \u200b\u200bgreen olives


salt pepper parmesan

nutmeg oil


For the sauce garnish:
1 liter of broth (nut) of vegetables
2 carrots 1 onion

a sprig of fresh rosemary sage

a stalk of celery ½ cup white wine

flour (half a tablespoon) oil

I cleared the table with his hands on the ground and I added the other ingredients: bread soaked in milk, 4 eggs, salt, pepper, Parmesan rain, some grated nutmeg and a tour of EVO oil. I started to mix with your hands and then I ended up with the planet, to have a more homogeneous mixture.

I cleared back the dough on a floured cloth, put some stretched on the table, and I have provided above, in layers, in order: the three pancakes (made with one egg each), the ham, slices of smoked cheese and green olives cut into small pieces.

I then wrapped the dough tightly in the floured cloth, rolling. I then covered with aluminum foil and baked at 180 degrees for one hour (depending on your oven, mine is a little 'dull "and cooking I extended a little).
After an hour of baking, I removed the foil from the meat loaf, I turned and I wet with plenty of oil around, finish cooking for another twenty minutes.

NOTE: it is best prepared the night before because, cold, cut it a lot better without breaking crumble.

Being a cook until almost dry I made the sauce separately to outline in this way: I put a stock cube (vegetable) in a liter of water and I let it dissolve in it. Meanwhile I prepared a mixture with the remaining ingredients and put it in a nonstick pan with a couple of laps EVO oil and white wine. I added a couple of ladles of broth and I sent in cooking, a very low flame for about an hour. When the broth has reduced to little more than a third have taken from the fire and put in a bowl of service.