Girdles форум

The silversmith





The silversmith is a small cluster of houses on the northwest coast of Sardinia.

was once an important mining. Then the mine was closed and the abandoned village. Lately we are witnessing a return to the life of this quaint village, many houses are in Rebuilding and there is even a bar!

The coast near dell'Argentiera is fantastic ... it goes from beautiful sandy coves with towering rocky ramparts. Just before arriving on the coast instead, you pass through a landscape that seems taken from Scotland or Ireland, since so much is green (in winter), with rolling hills and a few scattered house.

I unfortunately have not been lucky, I went 3 times to wait for the sunset Argentiera and all three times he covered the sky and sunset even talking about it!

However, it is a place I recommend to lovers of landscapes (hoping for better luck than I've had I)

With these images I close the series on Sardinia made during the Christmas holidays.

How Much Money Will You Get From Recycling?

Mirena Metallic Taste Nausea

Stintino Castelsardo











I returned from 15 days of vacation in Sardinia. I have not been very lucky meteorologically speaking, in 15 days I have not seen any decent sunset (the intention was precisely to make some beautiful sunsets on the beautiful Sardinian coast. The sky was almost always leaden and rainy climate, and especially windy ... you can make good pictures even with the bad weather but the wind is really catastrophic for long-exposure photos as you like it to me. Sometimes the wind was so strong as to reverse its stand and camera (cmq I was ready to take the fly).
Anyway I've got to show you something:) I start with some images of the coast near Stintino.
In the coming days I'll put some pictures made in other areas of the north-western Sardinia.

Visual Merchandiser Job Description

lamb chops with mushroom sauce and wine

Another recipe that I have now consolidated in my menu are the lamb chops with mushroom sauce.

To tell the truth, I do not go crazy just for the lamb, not only do I find the taste a bit 'too' wild ', but above all I feel sorry for the poor lamb, but they told me the lamb they sell here is not really young, so my conscience is put in place a little (they are all excuses ...). Oh well But this recipe is prepared with a mushroom sauce too good, which I use to cover the taste of meat. It makes little sense as a thing, I know, hahaha!

However there are two more reasons to prepare: First, to Mark, my boy, quite like this meat, and second, it seems here in England is sometimes easily and cheaply.

For the preparation I have drawn two different recipes.

To prepare the meat use this recipe for Baked Lamb Chops .
The cooking times listed are pretty good (30 minutes), although a bit 'depends on the thickness of the meat. I noticed that if the rib is small, it is cooked a bit 'too much and 20 minutes would be more sufficient. However, we must consider that I really like meat very very rare.

For the sauce with mushrooms instead use a recipe found on a website in English, the legendary Epicurious-that if you do not know, I recommend just for the functionality of the internal search engine, which allows you to find recipes using a lot of parameters really cool. The recipe comes from the
Lamb Chops with Mushroom Wine Sauce , but modify it as follows:

- Cut the mushrooms and soak them with half a glass of robust red wine for about 15-20 minutes
- I Heat a teaspoon of oil in a large skillet
- When the oil is hot add the garlic chopped up and leave it until it takes on a yellowish
- then add the chopped onions and let all cook over medium heat until these also do not take color
- Drain the mushrooms, keeping aside the wine, and put them in a pan with a spoon soy sauce, simmer until the water released from mushrooms has evaporated completely
- When all the liquid has evaporated, add also the wine and simmer until all has evaporated, add chopped parsley at the end of
- Towards the sauce on the ribs and is ready to go on the table! My

changes from the original recipe: I do not add either vinegar or starch / starch cooking. The first because it would make the sauce too bitter, the second because it is cooked the sauce is quite compact and needs no other thickeners. As mentioned earlier, also, instead of cooking the chops in the pan, put them in the oven recipe-following the other so I can prepare the potatoes, because baking is what I prefer.
However I think this mushroom sauce is pretty versatile and could be used to garnish other young meat, like veal.