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TELERISCALDAMENTO S.GIULIANO TERME: RIPARAZIONE EFFETTUATA

La perdita che si era manifestata gia Friday, December 24th, was repaired between yesterday and today from the usual team interventions.

A bit of inconvenience for the night passed without heat, but already by late morning today the plant has returned to work perfectly by providing heat to households in December that seems deliberately designed to make you feel even more cold at the wrong times . As always, the patience of all of us people who believe in the project, calls the president Cervelli, have meant that today we are back with their houses warm.

And now we hope that these holidays pass quickly, to bring about the 'agreement of January approaching increasingly small and concrete steps already being made in that direction.

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TELERISCALDAMENTO S.GIULIANO TERME: NEVE

The snow and rain we have played a bad joke.

This morning there were intermittent power failures caused by adverse weather conditions that have made off the central plant.

Already this morning we went into action to resolve the situation. Brains Committee of District Heating Pro , as always, he phoned the technical that parties are now very kindly to come to restart the plant, but were stuck in the road near Santa Croce with the batteries as a result and snow chains already mounted, but without some means of chains or snow tires that have blocked anti- the roadway for hours.

engineers, in this case Antonio, we have ensured that, weather permitting, tomorrow morning, the plant will be restarted.

And we take advantage of the post to openly thank you for your patience and commitment.

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TELERISCALDAMENTO SAN GIULIANO TERME: UN MESE

a month.

It 's been exactly one month after the fateful November 16, the date to restarting the central which is providing warmth to all families.

And the service you have to admit that it's working perfectly, is heating the accommodation of all of us, and when we can not certainly complain.

It took only a few interventions that have been reconditioned that the network even where it was thought could not work.

a month, was granted about a month from Ombudsperson for the final agreement and the signing of contracts to allow you to do any research on future technical co which will start shortly.

At this time all the parties seem work to ensure that the best formula is chosen to provide heat to the lower cost and lower environmental impact.

Clearly the Ombudsman has acted to ensure the safety of heat supply in the period before the signing.

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TELERISCALDAMENTO S.GIULIANO TERME: LA "ZAMPATA" HEATING OF BRAIN

small incident this morning by the boiler for a block has occurred in some batches, probably due to the work at the corner of Piazza Gereschi , which will finish work tomorrow, because the damage has been identified and will be repaired in a day.

Like every year, tenacious and tireless chairman of the Committee Pro District Heating Riccardo Cervelli , singing and carrying the cross, crafting another of his "miracles". He is now engaged on all fronts to try to limit the inconvenience to all users, to the sound of phone calls (against him) to managers, technicians and so doing re-enable everything in one day.

never gives up the shot, even when things work perfectly, and I think it is a compartment to imitate.

A 'further' plush touch "of this film that never stop to thank, as his efforts in all these years for the continued life of the district heating thanks the team he built and made to approach participates and really wanted the likes of G. Mannini crucial pawn in his side.

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S. GIULIANO TERME: ARTICLE "THE NATION"

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HEATING S. GIULIANO TERME: ARTICLE THE NATION

Article from "The Nation " of November 25, 2010

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Malloreddus Campidanese

The famous Sardinian gnocchi, in one of their most classic recipes. Saffron gives a unique touch, try it!


Preparation time 2 hours and 30 minutes

Difficulty

Easy

Ingredients
for malloreddus
400 grams of durum wheat semolina
175 ml of water


salt for seasoning
500 gr of peeled tomatoes 200 grams of sausage

1 / 2 onion, white or golden

few basil leaves 2 tsp saffron stamens, or 2 bags
olive oil, to taste
Pecorino or Parmesan cheese, to taste

with doses of this recipe produces about 500 grams of dumplings, which are enough for 4 people

Preparation Prepare the first malloreddus.
In a bowl, put the flour with one or two pinches of salt, then add the water gradually, stirring with a wooden spatula. Mash with strong hands to make the dough stay together. Put little water as possible, even less than the recommended dose, if possible. More will be hard and dry the dough, the easier it will form the gnocchi and the greater the "nerve" that will in cooking.

Knead vigorously with your hands as much as possible, then using the pasta machine to the maximum thickness, drawing many times the dough folding it over itself. This will make it smooth and homogeneous, even to the benefit of the consistency of the result.

Prepare puff maximum thickness (3 mm of normal). Cut the strips about one cm., Then fold in two pinches the edge, to form a cord.
Pass the cords in the special tool to form the dumplings, flour properly.

Recover waste to form the other parts of dough and repeat. Spread the
malloreddus lightly flour on a tray.

For the sauce: Sauté the onion for about 5 minutes in a little 'oil, then add the sausage, skinned and deseeded. Blend with a little dry white wine, then cook for another 5 minutes.
Remove the sausage, drain the cooking juices and add the peeled tomatoes with their juice, breaking them coarsely with a fork.
Making a boil again, then lower the heat, reduce for about 30 minutes.

Bring salted water to a boil. Just before starting to cook malloreddus, put the sausage in the sauce, and add the chopped basil and saffron grossolanamete.
malloreddus Cook (5 minutes), then drain (not completely) and cook them in a pan with the sauce.

Serve very hot, sprinkle grated pecorino or Parmesan cheese.

Images

Notes
careful and do not choose the semolina flour from durum wheat. Using the latter malloreddus will have less "nerve" and easier to overcook.

If you do not have the specific tool to make malloreddus, you can use ready-made available at the supermarket.

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Sardinian gnocchi with a ragout of sheep (Ciccioneddos cun ghisadu)

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Pizza in the long rising


The classic Neapolitan pizza in the version which, thanks to the long rise is softer and lighter. With the typical "frame" to be inflated!

Preparation time 45 minutes + 10 hours for rising

Difficulty

difficult recipe (*)

Ingredients 550 gr flour 00 medium strength (see notes)
350 gr di acqua
in estate (T.amb. ~ 24-28°C)
0,5 gr di lievito di birra
in inverno (T.amb. ~ 19-23°C)
1 gr di lievito di birra
2 cucchiaini (10 ml) di sale
1 cucchiaio (15 ml) di malto d'orzo in pasta

Per 5 pizze di 25 cm circa di diametro

Preparazione
Prestare innanzitutto attenzione alla temperatura dell'acqua, degli ingredienti e dell'ambiente: in particolare l'acqua deve essere freddissima (4°C) in estate, fredda (10°) in inverno. Per valutare se la temperatura è corretta si può utilizzare la "regola del 55": la somma della temperature of the ingredients, water and environment should be as close as possible to 55.

Knead in mixer for PD or 30 ', adding salt when the dough is already beginning to be together.
The PD can only be used if your model is not one which preheat the basket during the dough, otherwise it defeats the temperature control of the ingredients.
At the end of the dough, this will be very soft, and probably a bit 'sticky. Overthrow on floured pastry board with floured hands too, form a ball and place in a floured bowl.

Cover with a cloth and put to rest at room temperature per 5 ore circa.

Trasferirlo di nuovo sulla spianatoia, sempre ben infarinata, e dividerlo in 5 parti di 180gr ciascuna di peso, senza reimpastare.
Rimboccando delicatamente l'impasto da sotto, formare delle pagnotte, infarinarle e metterle a lievitare coperte da un canovaccio per 5 ore a temperatura ambiente.

Preriscaldare il forno alla massima temperatura (250 gradi ed oltre) per almeno un'ora.
Preparare nel frattempo gli ingredienti per condire le pizza: salsa di pomodoro, mozzarella, funghetti, prosciutto ... tutto quanto la vostra fantasia vi suggerisce.

Trasferire le pagnotte una alla volta sulla spianatoia infarinata, aiutandosi con una spatola od una paletta anch'essa infarinata, saranno very soft.
Using only your hands, gently enlarge to form thin, uniform disk, about 25 cm in diameter.
Place it in pans (those specific for pizza, very thin) and season to taste.

Cook the pizza for 6 to 7 minutes, wait a couple of minutes before serving.

Images



Notes (*) The main difficulty in handling this recipe are very soft and sticky dough, and roll out the dough using only his hands. Using the rolling pin, crush the dough too soft and leaves less.

For a rising of this life, it is essential that the flour has enough "power", ie ability to develop gluten.
The "strength" of the flour is measured by a value called "index W". Unfortunately, this index is not usually indicated on the packaging, but you may be able to find the index "W" of the flour that is usually used with research on the Net
The recommended value for this recipe is at least W = 240. If you can not get a 0 or 00 flour that has the "force" adequate, can be mixed in proportion 70% - 30% flour and 00 Manitoba commercially available.

For better success, it is advisable to cook on a baking stone or a heavy copper pan. In this case, put them immediately into the oven to preheat as well.
to transfer easily on the pizza stone or pan, get two thin slabs of wood, eg. plywood (see images), and put the pizza on them, half and half, for seasoning.
When baking, remove the stone or pan from the oven, then appoggiateci the two blocks, then slide gently separating them for pizza.

To get a pizza the size of those classic pizzeria (30 - 32 cm), formed from portions 220 gr. With the dosage regimen will get 4 pizzas.
regulator based on the size of your dishes!

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Pumpkin

A tasty winter soup, made the fruit more generous winter ... try it!

Preparation time 2 hours

difficulty of the recipe

easy recipe

Ingredients
1 kg pumpkin (1.2 kg to be cleaned)
200 grams of potatoes and carrots to taste

celery 2 cloves garlic 1

sale q.b.
prezzemolo q.b.

con le dosi di questa ricetta si ottengono 4 porzioni di zuppa

Preparazione
Sbucciate la zucca e tagliatela a dadini.
Sbucciate e tagliate a dadini anche le patate.

In una pentola mettere la zucca e le patate, sedano e carota (interi, andranno tolti), lo spicchio d'aglio, i chiodi di garofano e un po' di sale grosso.
Coprire con 1 litro d'acqua e portare a bollore.
Abbassare la fiamma e lasciare sobbollire per un'ora a mezzo coperchio.

Con una schiumarola togliere il sedano, la carota, l'aglio e i chiodi di garofano.
Blend until creamy, then resume boil.
Lower the flame and allow to eat again for 20 minutes, or until desired consistency.

and serve with crostini, to taste, chopped fresh parsley.

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Cocktail drink vegetable

idea for an appetizer or a drink, based on ... vegetables!

home-made version of the "V8", a drink popular in North America.

Preparation time
20 minutes

Difficulty

Easy

Ingredients
600 ml of tomato juice
180 ml celery juice (300 grams of celery)
180 ml of carrot juice (400 g of carrots)
20 ml of lemon juice

with doses of this recipe, you get 1 liter of beverage (approximately six drinks)

Preparation
With a centrifuge, extract the juice of the celery and carrots.

Mescolare in una caraffa secondo le proporzioni indicate, quindi mettere al fresco in frigorifero.

Servire accomagnato da bastoncini di sedano e carota con una fettina di limone, a piacere condire con sale e pepe.

Per un cocktail alcolico, provate il

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Nello shaker, mettere un pizzico di sale, un pizzico di pepe macinato, due cucchiai di ghiaccio tritato, una spruzzata di succo di limone e qualche goccia di salsa Worchester.

Aggiungere una parte di vodka e due parti di drink alle verdure.

Agitare gentilmente e servire accompagnato da una fettina di limone, di arancia o un gamberetto.

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Focaccia Genovese in long rising

A version of "slow" the classic Genoese focaccia. If you do not hurry, its long gestation period of the mix will give your cake a better large bubbles, digestibility, time and smell wonderful!

Preparation time 1 hour, plus 12 hours for rising

Difficulty

Hard

Ingredienti
1Kg farina 0 o 00 di media forza (vedi note)
oppure
700 gr di farina 00
300 gr di farina Manitoba

600 ml acqua
oppure
400 ml di acqua
200 ml di vino bianco secco

75 ml di olio

in estate (T.amb. ~ 24-28°C)
1 gr di lievito di birra
in inverno (T.amb. ~ 19-23°C)
2 gr di lievito di birra

3 cucchiaini (15 ml) di sale
2 cucchiai (30 ml) di malto d'orzo in pasta
olio di oliva per emulsione ed ungere q.b.

Preparation
Pay attention primarily to water temperature, ingredients and the environment: in particular, the water must be cold (4 ° C) in summer, cold (10 °) in winter (even wine, if it is used, it must be the same temperature).
To assess whether the temperature is correct, you can use the "rule of 55" means the sum of the temperature of the ingredients, water and environment should be as close as possible to 55.

Knead in mixer for PD or 30 ', adding salt when the dough is already beginning to be together.
The PD can only be used if your model is not one which preheat the basket during the dough, otherwise it defeats the temperature control of the ingredients.

At the end of the dough, this will be very soft, and probably a bit 'sticky. Overthrow on floured pastry board with floured hands too, form a ball and place in a floured bowl.
Cover with a cloth and put to rest at room temperature for 3 hours.

transfer it again on a work surface and divide it into as many parts as are pans that will be fired (allow 350 to 400 gr. Saucepan of pasta for a 35x25).
gently tucking the dough from the bottom, form loaves, flour and let rise covered by a cloth for 2 hours and 1 / 2 at room temperature.

Grease pans thoroughly with 2 tablespoons of oil. The pans are most suitable for tinplate cans, are fine even nonstick aluminum or the classic pizza.

Spread the dough (not remix) with your hands and on the sideboard, then grease the pan, shiacciando strong with your fingertips to form the characteristic "dimple". The dough should have a thickness of about half a centimeter.

Cover with a cloth and let rise for another 6 hours.

Preheat the oven (not ventilated) at 220 degrees, place a cup with water in a corner of the oven. Before
inform abundance as a spray the surface with an emulsion composed of equal parts of olive oil and water with a pinch of salt (hint: put it all into a bottle and shake hard).

After 10 minutes, spray the surface again with the emulsion.

Bake for 10 to 15 minutes, the surface should form a nice golden crust, if you can turn on the grill in the last minute.

fresh from the oven, brush with oil around the surface.

versions most common (and best!):


with sage, finely chopped 3-4 fresh sage leaves and add to mixture.

with chopped onion
a julienne 2-3 cipolle e fatele rinvenire in un filo d'olio, poi bagnate con vino bianco. Portate le cipolle a metà cottura. Spargetele generosamente sulla focaccia prima di infornare. Nota: in questo modo la focaccia risulterà in generale meno cotta.

Con le olive (purpe)
tritate grossolanamente 3-4 cucchiai di olive taggiasche (o altro tipo) e aggiungetele all'impasto. Nota: anticamente si usavano i residui della spremitura delle olive, soprattutto nel levante ligure.

Immagini


Note
La principale difficoltà della ricetta consiste nella manipolazione dell'impasto. To incorporate the flour should be avoided even if the dough is very sticky, but always work with well-floured work surface and hands.
You should also avoid bending on itself or remix the dough, not to "dismantle" and lose more large bubbles rising from a long time.

For a rising of this life, it is essential that the flour has enough "power", ie ability to develop gluten.
The "strength" of the flour is measured by a value called "index W". Unfortunately, this index is not usually indicated on the packaging, but you may be able to find the index "W" of the flour that is usually used with research on the Net
The recommended value for this formula is W = 240 at least. Flour mentioned as specific "pizza" are usually suitable for a long rising. If you can not get a 0 or 00 flour that has the "force" adequate, can be mixed in proportion 70% - 30% flour and 00 Manitoba commercially available. The addition of Manitoba (which has a high index W, 300 or higher) will create a mix with the "strength" required.

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The Northern League party is a disease

The Lega Nord party is a senile disease. It has struck Italy because it is an ageing country.
It is nowadays a fearful country, which has lost hope in the future, but still have a lot of small savings and little privileges to protect; an elderly and angry country, which hates all things new and diverse. The Lega Nord party can be a deadly disease for a country in such conditions.

In the young and strong country which riconstructed itself in the 60ies and early 70ies, those who shouted abuse against the "terroni" (people from the south) and anyone "different" were the drunk losers sitting in lowly bars. The good people, in case any malicious thoughts reached their brains, suppressed it. Because of manners, or beacause mamma said so, or the priest did, or the party. Not now. Now everything is released. All instincts are loudly liberated, like farts.
Lega Nord is the representative of these farts. Of all things lowly and stinky that ooze out of citizens. It is the rotting of the flesh and spirit of the sad and disillusioned elderly. 

Some diseases, in a young body, are not even felt. But they can kill the old. That is how the Lega Nord infection works: think of some of their leading figures, always shouting against the weak and the last ones in the society: Borghezio, Castelli, Calderoli, with their red faces, swollen with hatred, the type that only the rich can afford: in the young Italy they would have been buried by laughter. Today they are voted by millions of old people of all ages.



The Lega Nord party expresses the denial of reality and the escape in a mytical past. Same as some elderly who don't understand the world, technology, speed,  sometimes locking themselves up, remembering the simpler times gone by, so the Lega Nord nurtures the idea of an ancient northern Italy which never existed. The beautiful countryside in Veneto, the rice fields on the Po river, the piedmont woods full of maroons, in the past centuries did have a lot in common, but one thing featured over all the others: the absolute poverty of the vast majority of the population.
The end of that "mytical" past is called progress. Lega Nord does not accept it. 

Lega Nord has a simple solution for all problems, and it is invariably wrong. The old brains accept it nonetheless, because it is easy to chew. They don't want to do the effort of thinking anymore, they think they know better, and don't realize they are being set up. They move as a herd, like sheep, thinking they are smart like cats.

The clever sheeps hear the Lega representatives shouting madly on TV and think they are being protected from the roman regime.
They don't seem to realize that these guys have been in power for most of the last decade.
For more than ten years Lega Nord have put their people in government posts, in the inner circles, in managing boards of large companies.
For ten years they've been driven around in "blue" stately cars, they have hired relatives and friends in administration job posts, they have trafficked with banks.
In these ten years they have not made any change in this country. Nothing.
You don't like the Constitution? Fine, change it. There are ways to do it. The only time they tried, they made such a mess of it that, when the voters had to confirm it, they were not even able to convince their own people to support it.

What else they've improved? Economy is stagnant. Taxes stay high. Employees have low salaries. The public administration is inefficient. Infrastructures crumble down. Technological innovation does not happen. Competitivity with foreign countries is not there. what have they done to improve things? Nothing. They just shout. What do you shout for? You are the one on the throne!

Old Italy has put them on the political stage. But the show is stale and sad, and they, tragic clowns sporting their green foulard, hold the sack for a seventy-something old guy from Arcore, an old-style capitalist who have purchased them because they were the only ones who would accept to guard his shoulders while he runsacked the country, in exchange for a few ministry spots and the institution of the prestigious University of Insubria.

Will the old italian youngsters realize they are being cheated by these baffoons? Or will they end up in dire straits, in an asylum, carrying the Lega Nord symbols at the entrance?

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The Northern League is a disease.

La Lega Nord è una malattia senile. Ha colpito l'Italia perchè è un paese vecchio.

A country full of fear, which has lost all hope for the future, but that still has many savings, many advantageous position to defend, is an old country and hateful, who hates and fears the new and different. The Northern League can fatally infect a country like that.

young and strong in the Italian who rebuilt in the sixties and early seventies, who shouted insults against the southerners and many were just drunks in the bars. Decent people, if every time they had some bad thoughts towards others, the repressed: it was done out of modesty, politeness, because he said the priest, or party, or the mother. Not now. Now you let go of everything, do not hold the drives, you let out, loudly, like farts.
The Northern League is the mouthpiece of these farts. How much more down and smelly bait by citizens. The yield of the flesh and spirit of the old gloomy and disappointed. Certain infections

taken by the young people do not even feel it. From old can kill. The infection of the League is this: think about some figures of the party that the big fire always blaming the weak, with the last: Borghezio, Castelli, Calderoli, with those red faces swollen with hatred that only the rich can: Italy would have been buried in Young's derisive laughter. Today they are voted by millions of old of all ages.


La Lega Nord esprime la negazione della realtà e la fuga in un passato mitizzato. Come gli anziani che non capiscono il mondo, la tecnologia, la velocità, e certe volte si chiudono in casa ripensando alla semplicità degli anni passati, così la Lega culla l'idea di un'arcadia padana che non è mai esistita. Le belle campagne del veneto, le risaie sul Po, le prealpi piene di castagne, nei secoli scorsi hanno sempre avuto molto in comune tra di loro, ma una cosa dominava su tutte: la povertà assoluta della grande maggioranza dei loro abitanti.
La fine di quel passato mitico si chiama progresso. La Lega non lo accetta.

La Lega Nord ha una soluzione semplice per tutti i problemi, ed è sempre sbagliata. I cervelli accept the old, because it is easy to chew. No longer want to make the effort to reason, think they know better, are not aware of being ripped off constantly. They move in herds like sheep, but they think they are smart as cats.

I hear the cats smarter leaguers rant on TV foaming at the mouth and believe they are defending the bad regime in Rome.
not know that for ten years, the Roman regime they are. For ten years,
Leaguers involved ministries, living, board of directors and secretaries.
For ten years running on the blue car, take your friends and family in the girth of the state and government, busy with the banks.
In ten years in this country, have not changed anything. Nothing.
does not like the constitution? Well. E 'legitimate. The change. The only time I have tried a crap that they did that then, when they put to the vote of Italians, they have not even voted for the League!
And then? The economy is stagnating. Taxes are always the same. Employees continue to earn little. The public affairs is inefficient. The infrastructure they fall apart. The technology is not renewed. The external competitiveness is gone. What have they done in ten years to improve this? Nothing. They scream. But what screams that you're there on the throne! The old

Italy elected them on the stage of political theater. But the show is old and sad, and they, tragic clowns with the green handkerchief, hold the bag at their sole shareholder, a septuagenarian of Arcore, padronaccio a good old-fashioned, if you bought them because they were the only ones willing to stake and sacked him from the country, in exchange for a ministry and the University of Insubria. If

notice it in time, old young, deceit brubru of these? Or end up in a plucked bell'ospizio, the emblem of the Sun with the input of the Alps?

Jonathan

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Linguine with clams and mullet

A first simple and tasty dish. Traditional recipe of Sardinia, but also in other regions.

Preparation time 1 hour

difficulty of the recipe

Easy Recipe

Ingredients
1.2 pounds of clams (to clean)
2 to 3 cloves garlic

white wine to taste parsley to taste

olive oil 3 to 4 teaspoons roe
300 g linguine

quantities of this recipe are enough for 4 people

Preparation
First Place clams in water and salt for 2 to 3 hours: enough to "bleed Any sand clams. During this time the clams (if fresh, then still alive) will open the shell.

Drain the clams and put them in a large saucepan, add a glass of water and place on high heat for about 10 minutes: the clams are open.

Drain from the bottom, which is put aside after it is filtered through fine gauze. Keep about 20 clams to decorate the whole flat shell the other.
half coarsely chopped with a knife.

While the pasta water heats, in a large pan to fry the cloves of garlic, peeled and cut in half. Add the clam shell, to fry for a minute then deglaze with white wine.
Dilute with 4-5 tablespoons of the cooking the clams, then lower the flame.
Do not add salt! Both the clams that are already very tasty roe.

Cook the linguine al dente, then drain, but not too much, and toss them in a pan and add the whole clams and chopped parsley. If the dough tends to dry out, add more gravy delle vongole.

Imipattare e completare con 1 - 2 cucchiaini di bottarga per piatto, a seconda dei gusti.

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Pens

Più che una ricetta un'idea, semplice e veloce, per un primo piatto che non mancherà di fare la sua figura.

Tempo di preparazione
30 minuti

Difficoltà della ricetta

Very easy recipe

Ingredients
2-3 zucchini (150 g)
200 grams of swordfish steaks (to clean)

2 cloves garlic, dry white wine, to taste
olive oil, parsley
qb, qb

quantities of this recipe are enough for 4 people


Preparation Clean and thinly slice the zucchini cut into 4.
Remove skin and bones from swordfish steak and slice thinly, too.

accqua While the pasta is heated in a large pan to brown the ease peeled and cut into pieces in a little 'oil.
Remove garlic and place the zucchini, making them brown for 1 minute.
add white wine, salt lightly, then lower flame and simmer for 10 minutes.

Cook pasta and drain it, but not too much.
Add the pasta to the pan with the flame from, then the swordfish and cook for 1-2 minutes.
Sprinkle with chopped parsley and serve.

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sword and zucchini tagine Chicken Salad

classic US-style dish ... fast and cool for summer

Preparation time 1 hour, plus the time required to cool the chicken

difficulty of the recipe

Very easy recipe

Ingredients 1 kg chicken pieces to broth tastes

green and black olives to taste
pickled vegetables or sweet and sour taste
1 head of fresh green salad (eg lettuce, Gentilini )

quantities of this recipe are enough 4 servings


Preparing the chicken Remove skin and cut further into smaller pieces if necessary.
In a saucepan bring to boil lightly salted water to which flavors have been added to the broth (carrots, onions, celery and garlic).
Dip the chicken and cook for 45 minutes.
Cool the chicken in its stock plunged.

Bone the chicken thoroughly and cut into strips.

Wash and drain the salad, cut not too finely.

Add olives and pickles, chopped, and stir briefly. Having recently
the chicken and serve.

You can season it with oil or simple pleasure to add the mayonnaise.

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The tagine is a traditional meat and vegetable stew typical of many North African countries.
To prepare using a characteristic in clay pot with a lid conical, precisely the tajine. The particular shape of the lid helps slow cooking which retains all the aroma of spices.
This recipe is one of the most classic, with chicken.

Preparation time 1 hour and 30 minutes

difficulty of the recipe

Easy Recipe

Ingredients
1 kg chicken 2 medium carrots


2 medium potatoes 1 small ripe tomato
2 peppers (one red and one yellow)
10 to 15 Greek olives (or 20 to 30 taggiasche)
1 / 2 lemon 1 onion untreated
golden or Tropea

2 cloves garlic 1 teaspoon 1 / 2 of spices to
couscous (or 1 / 2 teaspoon turmeric 1 / 2 of paprika and 1 / 2 cinnamon)
1 / 2 tablespoon coriander seeds
salt, pepper
parsley or cilantro, to taste olive oil to taste


With the doses of this recipe is preparing a tajine enough for 4 people


Preparation Thinly slice the onion and peel the cloves of garlic cut in half.
Put everything in the pot at the bottom of the tajine with a little oil.
Remember to always use the retina spargifiamma not to damage the pot.

Remove skin and cut chicken into parts. Peel
to chop carrots and potatoes.
pulverize the seeds coriander in a mortar.

Put the chicken and vegetables in a tajine, turning him to take on color.
Add the spices and coriander, a pinch of salt and a bit 'of freshly ground pepper, then about 300 ml of water is already hot (2 - 3 cups).
Adjust to the size of your pot because the chicken is met halfway.

Making a boil again, lower the heat to low, then put the lid and then simmer gently for about 20 minutes without turning.

In the meantime, clean and chop the peppers and tomatoes.
Add vegetables and olives in the pan.

Wash the lemon, cut into pieces half, squeeze slightly in the stove and put them in the pot, placing them at the edges.

Making a boil again, reduce heat to low and replace the lid and cook for another 25 minutes.
Complete with fresh chopped parsley or coriander and leave to cool uncovered.

Serve warm, accompanied with couscous or white rice.

Images

Notes
If you do not have the tajine, you can use an earthenware casserole low and wide.

This dish lends itself to be prepared and consumed in the evening the next day.

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COMPLEXITY 'SPACE-TIME DIGITAL WATER

I think worthy of 'interest the study by Fabio Lamanna, a civil engineering graduate with a PhD in Transportation Engineering (2008, University of Trieste), and I thought I'd share it with you all.

Berlin transport network Complex

(Displaying betweenness Centrality)

TIME = net.work: the complexity of space-time transport networks. Fabio Lamanna


Over the past decade the properties 'small world' and 'scale-free' areas of complex systems have been the subject of numerous studies aimed at determining the characteristics common to different types of networks and their dynamics. My passion for social networks and transport networks has led me to investigate topics related to "complex networks", thanks to the illuminating essay by the Hungarian physicist reading Barabasi AL Link. Science of Networks (Einaudi, 2004).
The new mathematical tool that I have developed applies the most common theories related to complex systems to transport networks in terms of temporal characteristics such as, for example, compliance with a timetable or a scheduled service. The case study that I have implemented the most comprehensive tool time = net.work concerns the core network and public transport in Berlin, divided into four different modes: U-bahn, S-Bahn, Regional Bahn Metronetz (Bus and Tram).
In particular, analyzing and displaying the network from a service point of view, the system of Berlin is transformed into a traffic jam "ordered" of connections, each representing a direct link between a node "station" to another. The size of the nodi è direttamente proporzionale alla ‘betweenness’ o ‘medietà’, cioè alla quantità di percorsi minimi (in termini di tempo e frequenze) che li attraversano.

Da questa misura associata ad una nuova misura di efficienza della rete è stato possibile identificare gli elementi chiave necessari a garantire la più completa efficienza nelle comunicazioni tra i nodi della rete.
Le visualizzazioni della rete sono state ottenute dai dati di output di time=net.work e da alcuni comuni software di visualizzazione ‘free’ quali yEd Graph Editor.

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carlorattiassociati – walter nicolino & carlo ratti
Digital Water Pavilion, Zaragoza, Spain

The Digital Water Pavilion (Digital Water Pavilion), proclaimed by Time magazine as "Best Invention of 2007" and was created at the International Exhibition Zaragoza 2008, along the banks of the river Ebro.La structure houses an exhibition area of \u200b\u200b330 square meters and two "boxes" of 12 and 30 square meters respectively, which receive an information center and a cafeteria with a terrace.

"To understand the concept of digital water - said Carlo Ratti, the lead SENSEable City Laboratory at MIT - imagine an inkjet printer on a large scale, capable of controllare le gocce d’acqua che scendono a cascata”.

Le pareti d’acqua che compongono la struttura consistono in una fila di valvole solenoidi disposte a minima distanza l’una dall’altra lungo un canale sospeso in aria. Un sistema di controllo digitale consente la chiusura e l’apertura delle valvole ad alta frequenza. L’effetto è quello di una cascata d’acqua che si interrompe in alcuni punti specifici creando una sorta di schermo nel quale i pixel che disegnano le immagini non sono luminosi, bensì fatti di aria ed acqua. L’intera superficie si trasforma in un display digitale che scorre continuamente verso il basso come una cascata.

Non solo le walls. Even the cover of the pavilion has a surface layer of water. Imagined as a mobile structure, the roof of the Zaragoza Digital Water Pavilion is supported by hydraulic cylinders which, depending on your needs, help you lift or lower.
I think it is appropriate to include at least one video, maybe more of the images show the visual and sound quality of this space is constantly changing.

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an "informal" public space

Toronto Central Waterfront Wavedeck Simcoe

The project is part of the first phase of implementation of a strategic master plan for downtown Toronto Waterfront prepared by West 8 + DTAH. The
WaveDeck Simcoe, one of four Canadian wavedecks typically fixed for the region, is as artistic as it is functional. Located just west of Simcoe Street in the lake, the wooden wavedeck public space with an informal style amphitheater with awesome curves with the highest point of 2.6 meters above the lake.
I think this is a great example of public space, because in addition to being beautiful and functional, is able to attract people of any age, who live fully in the space.

I invite you to watch this video to better understand what I say ...

To learn more click on this link: http://www.landezine.com/?p=993