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SNOWFLAKES ON ROMA

E 'enough to have a snowstorm to return the lost look and feel uncontrollable emotion, such as those of a child.

I felt happy and stupid to throw snowballs, collected from the roofs of cars and then off to shoot a bit 'of pictures to remember this magical moment who knows when that will be repeated.

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DEAR FRIENDS I write ...

wish you all a FAIR 2010 ...
.... for this new year I will have some kind of impossible expectations will be neither better nor worse than many others. Each year brings with it good things and bad things: that's life. The important thing is within us always keep a window open to the "will to live", whatever the situation we face, so I wish that all your expectations will be realized with more surrounded by your loved ones .... I wish such a wealth of emotions to your mind and your heart ... I wish you a journey full of health and harmony with those around you. At the risk of sounding too cloying I hope you will not allow envy, arrogance, anger at the slander and malice to take over your life, because that hurt feelings are especially those who try.
I this year, in welcoming the new year, I felt (as happened three years ago) ... poorer, in December died Pallino, my cat, after 18 years of living together, leaving a great emptiness ... and as he began The countdown to the fateful midnight h0 wanted to keep close to me the thought of him until the end (despite the confusion around me) because his memory would not fail. HAPPY NEW YEAR

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FONTINA WITH FENNEL AND THE HAM

With this recipe I want to participate in the collection of Antonella " Let us not make a fool of."

INGREDIENTS:

3 medium-size fennel
100 grams of diced ham (one slice thickness)
100 grams of ham
100 grams of fontina
100 grams of butter
the stock of a dice (a little less than half a liter)
salt and pepper

PROCEEDINGS

Wash the fennel and cut into wedges, then blanch them three or four minutes to soften slightly.
Cut the slices into cubes of ham, cured ham and fontina cheese in thin strips.
Place the blanched fennel in a bowl, in a single layer, season with salt and pepper lightly placing some noisettes of butter here and there along with the diced ham.
Sprinkle all with 4 or 5 ladles of broth, cover the bowl with a lid and bake at 230 degrees for 10 minutes. Continue cooking for another 15 minutes at 180 degrees uncovered. Stir gently and cook the fennel in the bowl for 3 or 4 minutes. Then lay out the cheese and continue cooking for another 2 minutes at 180 degrees. Allow to cool in oven for 5 minutes and serve.