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A simple recipe, simple, which is realized in a short time and at a very low cost, which saw the current times ..... it takes and how! Also really like children
tasty but an alternative that, standing next to tina green salad, are a variation for dinner! Anyone who lives in Palermo, the works in a few minutes as I do
from time to time. In fact I do not know how many of you know that we have, there is no grocery store in the afternoon in front of his shop has big pots of steaming boiled potatoes contain some other depending on the season of green beans, or as in this period of boiled artichokes called home! My father, in his rigid moral cook, calling them "u ' manciari lagnusi ri "(the eating of lazy). Never let it be for him, that use could be made in the kitchen of some advantage, all things must be hard work and sweat!
Today, having no particular desire to cook and being among other things later, I decided to dust off the recipe for these pancakes, which I prepared frequently when my children were small and I had to invent more of the devil, to eat their eggs and cheese! Both of my children still suffer Today intolerance "mental food" to milk and its derivatives.
And so through the grocery store with just 60 cents I bought 500 grams of potatoes already bollite e pelate, giunta a casa, mi è bastato passarle, aggiungere una manciata di parmigiano grattugiato, 3 uova un po' di pepe ed una manciata di semi di finocchio. Ho realizzato un'impasto cremoso, ed a grosse cucchiaiate le ho tuffate nell'olio bollente, finché non si sono dorate.
Si può fare a piacere una variante, aggiungendo all'impasto del prosciutto a cubetti, oppure
un trito d'aglio e prezzemolo, in ogni caso vi assicuro che sono molto buone!

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the potato pancakes with sugar sfincette manfredi

Manfredi, my son, I was reprimanded because the overview of the specialty photographed at the post of the feast of the dead, I have not talked about these sugar-coated sfincette of which he is very greedy. In fact, as he had, since childhood, mental intolerance towards all dairy products such as cheese or cream and the fact that, as is well known in the vast majority of our desserts using ricotta, except for chocolate, these sfincette in the simplicity of their ingredients, still remains one of its favorite desserts.
Their preparation is very simple, you need:
500 grams of flour
30 grams of yeast
100 grams of sugar
a sachet of vanilla
250 grams of milk
oil
In a bowl mix the flour with the yeast dissolved in warm milk, vanilla and aggiunggendo sugar and knead the dough until a smooth paste.
Let rise until air bubbles are formed in the surface of the dough.
up in a pan, pour plenty of oil and, just hot dip spoonfuls of dough.
When golden, remove the sfinci and set aside to absorb excess oil and sprinkled with sugar
.

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triumph cannolo Christmas

As I have already confessed to making sweets I'm not good, but as
I decided to participate in the contest "saffron yellow" knowing that they must compete with many of you but you are very good, and that surprised us with fabulous cakes, respecting what is the motto My blog is: "how to make do in the kitchen," I treasure these words, offering a different, a strong piece of pastry Palermo: the cannoli!
Here's the recipe: the basic and essential element to get a good cannoli and ricotta, which must be strictly sheep's milk.

For the ricotta cream occorrono:

• 250 gr di ricotta
  
• 150 gr di zucchero semolato
• 50 gr di frutta candita
  
• 50 gr di cacao amaro
  

Passate al setaccio la ricotta e lavoratela con lo zucchero semolato, aggiungete la frutta candita ridotta a dadini e il cioccolato amaro sminuzzato.Amalgamate bene, coprite la ciotola con della pellicola e ponetela in frigo. Nel frattempo preparate le scorze.

Per la "scorza" preparare 250 gr di farina bianca a fontana ed amalgamate :

• 1 egg white
• a knob of lard
• 1 tablespoon sugar
• 1 tablespoon coffee powder
• 1 tablespoon unsweetened chocolate
• 1 pinch salt
  
• 1 tablespoon Marsala
  
• torches made of tin or barrel segments 13 cm long and 2 cm in diameter

Mix together the ingredients until fairly firm un'impasto homogeneous and that you will rest for about an hour wrapped in a towel. After that, flatten the dough with a rolling pin not getting a very thin sheet and cut into squares of 12 cm and wind up diagonally in the form of sticks or reeds in greased with lard, egg white DALD well with the junction points and pressateli to make them fit well. Then fry in hot oil with all the torches, until you have assumed the characteristic brown color. Let them cool and dry on paper towels, removing Successive torches with caution. Fill them with the cream cheese and decorate each cannoli with candied orange peel and sprinkle with powdered sugar.
also give a personal touch, I wanted to create this kind of dish, made by dissolving the sugar to which I added a glaze of black cherry, a real delight to see and to eat!

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My husband in the kitchen ....


...ebbene si!!!
Ho un marito che adora cucinare( quando ha tempo, ahime') ma sopratutto INVENTARE..cosi', qualche sabato fa, dopo aver sbrigato tutte le varie faccendine domestiche, ha aperto il frigo e ... ha creato!

Quindi, eccovi qui una ricettina facile facile per un primo veloce ma gustosissimo!
Noi l'abbiamo chiamato cosi :) :

Fusilli del Sabato

Ingredienti x 2 persone:

• 160 gr di fusilli
• una manciata di cubetti di speck
• 1 zucchina
• una manciata di cubetti di formaggio Malga
• peperoncino qb
  
• oil to taste Parmesan cheese to taste

In a saucepan, pour a little 'oil, add the diced bacon and cook it: Cut the zucchini into thin rounds and cook them with bacon. Add to taste, half 'cooking, a pinch of pepper and a bit' of salt (do not overdo it especially if the bacon and 'salty!). Cook the fusilli in boiling salted water, drain and pour into the saucepan with the sauce, combine the cheese, cut into tochetti Hut and mix well. Grate over pasta
a handful of Parmesan cheese and pour a little oil. Serve and eat
accompanied with a glass of red wine!

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dedicated to LO, a sweet little hen!

I started writing the blog, this year, when it is past time, the dizzying pace at which the life of the working mother and wife in anxious where I lived for years, began to change. After a troubled childhood, due to the premature loss of my mother, who died (killed, I should say) thirty years in childbirth along with my sister when I was not yet six years, I shut my pain. For too many years, when our house was the kingdom of silence, I became an introvert and rebellious teenager.
At eighteen I met the love of my life, I'm married and I had my first child when I was still very young and my whole life has revolved around my two children, my husband, the union of family and at work, where I have always worked hard making me full of big RESPONSIBILITY.
And so the threshold of fifty years, when the growth of children, it's time to take back my life, can not deny that I felt disoriented.
For a while I gave vent to all those intentions that in times of greater commitment
stress fatigue are called type-camp out for entire afternoons watching TV or attending those stupid courses in the gym with my peers, almost fifty years old, that even if beautiful, struggling like mad to show the ugly and vulgar in their twenties! or stay out all afternoon with some friends, without a real purpose or for no reason but just for the sake of being outside and they forgot to fix the house, shopping to do, the hard times that you need to make it all amounts to comply.
But obviously it was a time that has passed quickly, just long enough to understand what in me was left of the wild child but introverted, who had big plans for himself!
Nothing, I tell you now! So resoti view of this, you must return you back in game, just long enough to realize something at this point want to be your life! You have to hurry if you want to stay behind have to live in your time. Now!
Needless to say, reading, music, cinema and theater, travel, have interests that I have always kept alive, as far as I could, but not always possible to pursue them all, since the costs that have reached books, the movie ticket, un'abbonamento or organize a trip to the theater if only for a weekend.
And so it is time to shake, and as I was very intrigued by the computer I wanted to learn to use it following the instructions of my son Manfred. So
ho frequentato un corso d' inglese, Manfredi mi ha dato qualche lezione d'informatica e mi ha anche insegnato ad usare la macchina fotografica e Michela la sua ragazza mi ha invogliato ed aiutata ad aprire il mio blog e così è iniziata la mia avventura nella rete!
All'inizio ho avuto qualche difficoltà, ancora ora ne ho, anche se scrivere è sempre stata una mia passione, avevo un po' di pudore a mettere in rete i miei pensieri. Poi piano piano, con l'andar del tempo ho vinto le mie paure, dovute a una vita di silenzi. Mi sono lasciata andare, e ho scoperto
che si', potevo farcela, avevo qualcosa da dire. Anche se l'input è partito dalla mia passione per la cucina, che è stata accomplice, in part, in the conduct of my family, I started writing and it was not so hard to get interested. I started to know people like me who like to communicate through the blog.
Driven by curiosity, I realized that is frequented by people very different atmosphere. People who daily feel the need to engage in a number of fronts. People who runs every day between the various blogs by reading stories or recipes, and between visits with each other over time, you seem to know already! Just like it happened to me.
So the blog, my blog, from hobby is becoming a real commitment!
Sometimes they are a morning person, I like to sit at the PC in the early morning, sipping my first coffee, the other evening when, after dinner and after a day of intensive cropping
me a bit 'of time, maybe while my husband is in front of the TV to watch, those of Western boring film I have never been passionate.
Even sometimes the night insomnia, and so I give up on the pictures to be posted by choosing one over another. I jot down my thoughts and amalgamate
often wondered if my stories or my recipes can really be of interest to someone, but banish that thought from my mind, I make my own the words of T. Mann, who said: - Speech is civilization! The word is also the most contradictory maintains contact. And 'the silence that isolates! -
feel I have something to say is a good opportunity to enjoy an excellent you have a restore, even if virtual, in which to express themselves, have confidence in me, the joy of safety in the hope my chances of being followed and why not, to be appreciated.

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Festa di San Martino in Palermo: "It feels lu vinu"

"San Martino is every mustu vinu.
It 'hard to believe but the drunks have a protector, which does not recommend to get through, but barrels full of precious nectar, the wine!
San Martino is defined in fact, the patron saint of drunkards who flock to the various''''taverns of the city by eating cooked vegetables as '''' Cardoni (card), ''''vruocculi ( broccoli) and boiled eggs.
Obviously then, that in a country like ours, where as you know, one of the main source of the economy is represented by the wine industry around the celebration of the feast of San Martino
linked the celebrations that vary from province in the province.
During the San Martino infatti, il mosto ha finito di fermentare e quindi può essere assaggiato per la prima volta, accompagnato da qualcuno dei piatti tradizionali dell'autunno.
La festa oggi è ancora molto sentita a Palermo tanto che per l'occasione le industrie vinicole della provincia aprono le porte delle loro cantine per far degustare il vino novello.
Anche in città nei bar e nelle enoteche, si organizzano festose serate o Happy Hour, che significa letteralmente "ora felice". Ed infatti di ore felici se ne trascorrono parecchie!
Anticamente in quel giorno, i più poveri si limitavano ad accompagnare il pasto con del vino novello e solo la first Sunday after the November 11 ended with a modest lunch
" the Viscott the San Martino abbagnatu nn'o muscatu" , (St. Martin's biscuits soaked in Muscat).
I wealthy instead, they take advantage to preparing the table of every gift of God , where you can not miss the turkey or in the absence of pork, to drink the wine again. Palermo why we have two versions of the feast that is, the rich and the poor.
belongs to the tradition of Palermo in the preparation of special biscuits that takes its name "biscuits San Martino ", packed with fine flour mixed with milk and yeast strongly. The cookies are shaped like a round loaf and the addition of anise seeds in the dough gives them a taste and special aroma. Again is used today in Palermo consume "Abbagnato" (soaked) in fortified "Moscato di Pantelleria" , and pastry chefs in the city enhance the traditional biscuits coated with a veiled with melted sugar and decorating them with chocolates, candies, flowers marzipan, filled with cream or jam. The cookie can also be drained, soaked in liqueur, rum and filled with ricotta cream with candies and chips chocolate.
The Palermo is usual to speak of "Indian summer" in early November when the weather back and explain this phenomenon typical Mediterranean weather with a legend, linked to an act of charity done by the saint.
I came back, the bakery Ingrassia, to give you a few photos, which can make the idea of \u200b\u200bresistance that we women
Palermo on a diet, we need to go buy bread,
believe is a real torture!
be for this reason, the task of buying bread in the evening, is demanadato husbands ?????

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simply .... salad!

Dopo le vane promesse di mettersi a dieta, a cominciare dal Lunedì prossimo, o dopo questa o quella festa, ripromettendosi di condurre una vita più sana magari facendo anche un po' di movimento, ecco che tirando fuori dall'armadio quel fantastico tubino nero, acquistato l'anno scorso nei saldi, e cercando invano di trattenere il respiro per tirare su la cerniera, delusa dici: basta, aiuto! bisogna correre subito ai ripari!
Anche perchè fra poche settimane con l'arrivo delle feste natalizie iniziano le grandi binges.
And then we begin to observe some basic rules by eating foods suitable
fruit and vegetables, but most also involving our mind.
Sometimes a negative thought does more harm to a toxic food and calories.
Then turn a simple salad, fresh and light, made with seasonal produce, on a plate
cheerful and colorful and tasty can also help make this process easier!
That 's what happened to me after these feasts of the dead, among the thousands of specialty food tastings,
(Palermo at every opportunity is a table), I took those fateful 2kg, you take in a moment, but
you have to work hard to lose!
So as a start, I prepared this salad, I was satisfied and also my mind
was happy!
ingredients for 2:
2 Granny Smith or Golden Delicious apples 3

mushrooms 2 bunches arugula

1 pomegranate 1 teaspoon extra virgin olive oil
apple cider vinegar salt and pepper

Clean the apples and cut them washers removing the seeds, wash well and dry the arugula,
brush the mushrooms and cut thinly, shelling the seeds of the pomegranate
depriving them of the white film that surrounds them. In a bowl gently stir mushrooms, arugula
and apples seasoned with olive oil and a splash of apple cider vinegar to taste salt and pepper.
Make a bed of arugula on plates, sistemateci over a slice of apple on which to put the mushrooms
doing more layers, finally garnish with pomegranate seeds.

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The feast of the Dead in Palermo


One of the best memories of my childhood is linked to this festival which takes place on November 2nd, the day the church commemorates the dead.
Palermitani On that day, go to the cemetery to bring flowers to their dead relatives, as I happen across Italy. In Palermo, however, the place where imagination creates worlds are all fantastic, a belief he wants, which in those days, many children sia una delle feste più belle. E' credenza infatti che nella notte tra 1 e il 2 novembre, i morti lasciano le loro tombe, e girano per la città a raccogliere giocattoli, vestiti nuovi e dolci, con l'intenzione di donarli ai loro piccoli parenti, che siano stati buoni e meritevoli nel corso dell'anno, per non essere dimenticati. Immaginate dunque queste anime che vagano nella notte a fare spese!
A tale proposito, per facilitare loro il reperimento di tutto ciò, viene allestita una fiera, chiamata appunto "la fiera dei morti" e poiché è ovvio, che i doni non sono comprati dai morti, ma bensì
dai live here than in the previous night or day, parents, uncles and grandparents are given a great deal to do without having to buy the gifts for their children and with wise lies, justifying
their nights out, saying: -let's talk with the dead!
When approaching the party, for small growing agitation. Everybody tries to be good and obedient, otherwise no gifts. Their mischievous mothers say-I'm not going to talk to the dead! -, And the more kids you made a threat: - vennu them dead and you scratch your feet! . Children on the other hand, only the smaller are sometimes a little scared and bring with them bed in the grating of the house, but the greatest pretend to believe all, indulging in a sleep hopefully.
On the eve of the parents after the children are asleep, they give great pains to hide the gifts in the least suspected places! Finally arrives in the morning! and here the children wake up and look forward to starting to look everywhere in the most unthinkable, sometimes are disappointed of the objects, such as potatoes or rocks, but as their research and become more fruitful to find here, perhaps opening the door of the oven video games, bicycles in the bathrooms, under beds tennis shoes or shirt so desired.
Inescapable then on the dining room table "u 'cannistru" a basket full of fruits fresh and dry autumn that (cast), such as: wheels and figs skewered, walnuts, chestnuts, beans, nuts, pomegranates, myrtle, biscuits (dry variety) and the fantastic blaze of fruit Martorana, also known Pasta Reale, who represents excellence Sicilian desserts and "to Pupa dinner , inspired by the statues of sugar (puppets) paladins of France or little ladies, these are very colorful, in fact a true wonder. Anche il cibo di strada, che come voi sapete a Palermo è molto godereccio, in questo giorno fa la sua parte.
Infatti la mattina del 2 novembre si suole mangiare la "muffuletta" , ovvero calde e rotonde pagnotte molli e spumose, condite semplicemente da purissimo olio evo, sale pepe e origano, oppure con aggiunta di sardine sott'olio. Buonissimo!
Ma alla fine i veri protagonisti sono loro i nostri cari, I Morti , che per una notte risorgono per essere più vicini ai loro cari, ai bambini che per un giorno, scorazzando per le strade con i loro
new games, reminiscent of their grandparents or a young relative who is no more.
Unfortunately today this custom is gradually disappearing, in some vague memory remains the most popular neighborhoods, whereas in the new quarters, where they live pseudo-bourgeois who believe this gruesome practice, consumer, has been replaced with the American holiday of Halloween .
So today, shooting for Palermo, instead of running into colored ones - Exhibitions of the Dead-
than once perfumed by the smell of cinnamon, almond nougat or fragrances, sounds of screaming sellers " abbanniano " ie, invent funny slogan to attract buyers,
dismal encounter monstrous clothing stalls, lights in the shape of pumpkins, the costs are unreasonable, for a night that will transform our little like zombies!

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photo e. ..... still photos on the "Day of the Dead"

I went for a ride, and I took some photos for you to live, two typical moments of this event in Palermo, a city rich in history and, Office of the flavors of our land!
I visited the "Bakersfield Ingrassia" in Via Dante. The owner Nino, is known and loved by all, and together her children, welcomes you with kindness and happiness of its customers who flock to his bakery, especially in those days.
The images of the "Pasta Reale" instead relate to the Albatros bar, which still maintains the tradition of exposing the fruit Martorana setting up a real stand.
to odors and flavors instead .......... Well you do a little bit!

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History of Birth:) Back


2:45 pm of February 1, 2008 : blissful sleep still in our beautiful Latvian with my big big belly and my super hubby next: both, still unaware of what 'that would be initiated by them for a few minutes ... :)
That night at dinner, I get a 'sudden as well as' succulent want to eat a good pizza and the fact that so' going on (only after the fact then I realized that the 'Brodie' was just a small simple 'voice' he wanted to tell me: "Dear Flo ... ... prepared and eaten without strength, 'cause tonight ".... .... well ...' cause THAT night was the night that would start to our long, intense and fantastic CHILDBIRTH:) )

2:50 am: I wake with a start ... I heard a noise, I'm sure ... I listen to et ... voila '... there's someone in my belly that is' woken up 'ahead of schedule, giving me a warm and friendly' soccer'.... just a little 'more' stronger than I was used!
I think maybe you're sprawled, now poor, not make it just more 'to keep them inside and closed with a big smile nuovament close my eyes ....
Toc Toc .... mmmh, tonight on our puppy does not really feel like going to sleep, unlike her mother who could not wait to get unabella sleep ....
then another mortar, and another ... and then ... and then a thick ... the first ...
Comincio a sentire tutto il corpo tremare, gli occhi luccicare dall'emozione e il cuore fremere di gioia... non ci posso credere ...e' arrivato ... il famoso fatidico giorno e' arrivato... quello di cui ho letto tanto in questi mesi, quello di cui amiche, parenti e amici mi hanno tanto parlato( chi con gioia e chi con dolore) e adesso...
adesso tocca a me!
Ma ne sono certa?
E' proprio questo il momento?
Forse e' solo un dolorino passeggero, d'altronde alla data del parto mancano ancora 6 giorni, e... 1000 domande, 1000 pensieri, 1000 emozioni: tutto questo avviente in silenzio, mentre ancora Ste' dorme, mentre il ns cucciolo continua a fare le sue capriole, i suoi movimenti,sempre un po' piu' forti sempre piu' intensi...

Ore 03.00 : non ce la faccio piu', sono troppo agitata ( positivamente) e sveglio il mio amore che al mio "Tesoro mi sa che ci siamo!" mugugna qualcosa sottovoce tornando a dormire beato... "Ste' , non e' uno scherzo credo di avere le prime contrazioni!!!! "... Amo mio marito anche per questo... perche' sopratutto nelle situazioni piu' diciamo 'articolate' , riesce ad avere una calma pazzesca, al contrario di me ovviamente ;) ... Riesco perlomeno a farlo sedere sul letto e mi fa ridere vedere che nonostante a parer mio gli do UNA NOTIZIONA beh lui e'cosi' tranquillo e sereno che quasi non ci credo!!! ;)
(Dato che come avevo learned in various courses in the pool and in antenatal hospital the contractions coming every few minutes the first irregular and then to a precise and steady pace, well, you can imagine how I was alerted when counting the minutes on the clock I saw that each contraction came exactly every 4 minutes! )
the fourth thick begin to feel the pain increase, pick up the phone and call you our friend midwife who would then follow the home birth (you know, some of you 'eyes wide with amazement, but. .. believe me ... you have given birth to our baby at home and 'was the most' beautiful of our lives!) and after they explained the 'symptoms' frequency of contractions and breaking Water 'live via telephone):), did not take more' from time to run to our house ....

04.00 : now we're all wide awake, agitated, emotional universe and especially ... hear hear ... also ste 'begins to' wake up 'from that torpor Quietly and white that gives way to the excitement of having to actively participate in the birth of our first child ....

hours 6 .00 : Our puppy now can not wait to get out and pressures are being felt now more and more ':)... I bear it, clench your teeth (although to be honest but it was a severe pain 'tolerable'), and I'm happy and excited 'cause at first glance, it seems to them a few hours everything will be 'over ... Now I'm ready, I'm not the most 'in the skin, if this continues' we have breakfast together with our baby ... :) And in the meantime, 'came the second midwife who is witnessing the birth along with our friendly, atmosphere is beautiful ... just us, I ste and tummy which is 'working hard' to help our small to go out .... and 'everything is so' strange, magical, amazing e. .. e. ..

I will continue to write, but to tell '... But 'I think at a certain point it is right for us to keep the details, emotions, memories, BIRTH ... :)

I can only tell you that in the end, labor and 'lasted a bit' more 'than expected (10 hours total ;)) And, instead of breakfast we jumped straight to lunch ...;)

Simone and ' born at 12:38 on February 1, 2008 with 4.5 kg of happiness';) and his mom was great to 13.30 (uh uh, maybe not so 'easy by;)) sitting in the kitchen to eat his first' carbonara 'prepared by new mom with lots of love, joy, euphoria, its expensive new pope':)

We chose to Simone give birth at home to the trust in midwives and the strong desire that we live in the heart of this first experience like this: It 's been wonderful, thank God, ALL and' went in the best way ..
Our happiness' at the moment to keep the arms our little angel can not 'be described in words ... semplicemnente wonderful I can not say more ':)

Well, this is' our simple story of how we saw the world come to life ...
... and how we want to wish all who read it sooner or later to experience the same joy! ;)

A hug to all

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autumn ... Finally


back and we ... :)
you know it well ... not too tirateci ears on! ;)

We literally disappeared from the world of blogs already 'several months but we had the head, heart and hands too busy to dedicate ourselves to our puppy a few days 'REACHES' 8 months ...

Meanwhile, a big big HELLO to anyone who followed (and I hope will follow us'!) With affection since two years ago we opened our simple but dear blog .. just the other day with ste '(my super hubby as well as' good dad;)) we felt the absence of 4 talk with you and then we promised to put his hands again as soon as possible and so' .. here we are, indeed! :)

becoming parents and 'for us was an indescribable joy and who knows' that in a few days from a pap, a bottle and a lullaby, I can find the inspiration to tell you how great our little baby born Simon ... :)

I wish you all a wonderful day ...
soon ...

flo

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WORKERS AND TRADE WORKERS JOIN!

 LAVORATRICI e LAVORATORI del COMMERCIO UNIAMOCI! 
  
 La storia successa all’esselunga di via Papiniano riporta il mondo del lavoro indietro di decenni. 
 Gli episodi, particolari per l’estrema gravità dei fatti, sono però generalizzabili e indice di comportamenti utilizzati dalle aziende per il governo delle lavoratrici e dei lavoratori di tutto il settore/categoria. 
 Sono infatti all’ordine del giorno episodi, provocati soprattutto dai capi intermedi con l’ampio potere discrezionale, che mettono sotto scacco le lavoratrici e i lavoratori: dalle penalizzazioni per l’utilizzo della malattia al consiglio di quale medicina dare al figlio per non mancare al lavoro, dalle strillate isteriche perché you are not fast enough to the extraordinary forced to dispose of customers, permission granted under the free will of the head at the times we become so uncomfortable and so little available. 
 companies until now have acted to undermine the system of hard-won rights with the struggle by imposing the individualistic mentality that tends to competing co-workers, now intent on cultivating their own backyard. 
 The cause of this is the psychological insecurity that today dominates the world of work, subjecting employees to the choices of fear and blackmail, and the reappointment of both the peace work. 
 understanding the needs and individual needs, However, it is necessary to retract the company in return for granted the availability of pseudo-privileges that are losing sight of the identical conditions, the concept of marriage and the possibility that in future, more or less close, the same abuse can happen to anyone, without being able to count on help from fellow workers. 
 

1. Now more than ever is the time to rediscover solidarity, out of passivity and into action. We now have the spotlight on us and we can let everyone know that the garbage companies combined!

 The silence can no longer fill the world of commerce and its castles, because the indifference not pay and who is silent is an accomplice, in the end it is always silence! 
 

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stork and 'come with us!!

the stork finally wandered to our blog has run 'stop to our house bringing a nice big package ... fioccone hour and a blue 'hung outside our door to welcome the little stellagialla + + SIMONE + + stellagialla

Little do I say' cause 4.5 Kg are lot '... a calf in practice ... :) Eh eh ...

Magnificent ... an amazing feeling ... I attended the whole event on the front row (I leave to you the various jokes and jokes of the case reported to subscribers RAI ... :)) And I can tell you with all sincerity 'and that' something indescribable ... ok, do not recommend it highly to those who can not keep your head when you see the blood, but to all others who have a bit of advice ... the liver


PS: You know ... and 'a lot' that we do not write anything but we were taken by super neo arrived in our house ... we'll often go + x these shores ...

PPS: I now have to raise cocogna running:) wit 'you know what a mess if they get another one just now ... eh eh ...

Hello everyone
stellarossa + + Even Da Flo and Simo stellarossa + +