Senj is a small but interesting town. Both, closed and isolated. It's the oldest town in the northern Adriatic region. Senj is a place where people live for more than 3000 years, and where the balls are organized for kids. It is home to the most famous Croatian carnival. City's Nehaj Fortress is one more reason to come to this town located on the 45th parallel north.
This surgical amphitheater is located in a building at Governor and 12ths streets. Click here for Google street view This is a gift of Roberta F. Redd, Nursing Class of 1914. Special Collections and Archives, Tompkins-McCaw Library, VCU Libraries.
I see it in my work. It’s so different from past work. No stitch. The underlying Japanese washi paper was soaked and nibbled away in the tidelands of Puget Sound. The layers of organza were burned and dipped in beeswax. This is all new for me.
I see it in my work. It’s so different from past work. No stitch. The underlying Japanese washi paper was soaked and nibbled away in the tidelands of Puget Sound. The layers of organza were burned and dipped in beeswax. This is all new for me.
When it comes to baking, the Orahnjača, or walnut roll, is one of the most popular in Croatia, especially at festive occasions such as weddings, christenings, Christmas and Easter. Check out this classic recipe. Ingredients Wheat flour - 700 g Yeast - 40 g Milk - 600 ml Eggs - 2 Walnuts - 500
Somewhere in Naples is a project by Carmine Romano and Roberta Astarita, focusing on Napolitan people and the traditions that belong to the city.
Sim of Roberta Missoni (born 1980 in Rome) is an Italian adult model, exotic dancer and porn star. If you want the same image f...
Scroll down for English version Un giorno passi su uno dei due blog di Roberta, anzi no non è vero, vedi una foto sulla sua bacheca facebook e ne vieni rapita, e corri a leggere sul suo blog ( vado a vivere in campagna) la ricetta e scopri che le bucce delle mele, i torsoli, i semini, che hai buttato in quantità dopo pranzo durante la tua esistenza, o per tutte le torte di mele fatte nella tua carriera di "mangiatortedimele", hanno un senso, ... hanno una "vita oltre la morte"!!!! La gelatina di mele, da versare sciolta sulle crostate di frutta, o da spalmare su pane e burro, o per riempire dei caldi croissant...ma anche come addensante nelle confetture al posto della Pectina preparata (come suggerisce Roberta, basterà togliere un pochino di zucchero dal peso della confettura previsto dalla ricetta), con i formaggi stagionati, sullo yogurt, (ma soprattutto a cucchiaiate)... insomma mi si è aperto un mondo, soprattutto dopo averla fatta e aver visto che ci si riesceeeeeeeeeeeeee!!! Quindi quando fate torte di mele o anche quando vi sbucciate una mela durante la giornata, fate come me: conservate bene in un buon contenitore ermetico e mettete in freezer, quando avrete la giusta quantità eseguite e siate felici! GELATINA DI MELE ( di Roberta Cornali) 500 g di bucce di mele, torsoli e semini acqua fredda zucchero in quantità pari al peso di succo ottenuto Mettete le bucce, i semi ed i torsoli delle mele (ovviamente precedentementw lavate) in una casseruola. Copriteli d'acqua fredda e portate a bollore a fuoco dolce e a pentola coperta. Lasciate sobbollire per una ventina di minuti. Quando le bucce saranno tenere e traslucide, passate la preparazione da un colino e schiacciatela con un cucchiaio per ottenere la maggior quantità di succo possibile. Filtrate di nuovo il succo da un colino coperto da una mussola, o da un colino di cotone. Raccogliete i lembi della mussola in modo da formare un fagotto ed appendetelo sopra un recipiente per farlo scolare lentamente. Ci vorranno circa 20 minuti. Scaldate nuovamente il succo e fatelo sobbollire a fuoco basso per altri 20 minuti in modo che si riduca della meta' e diventi sciropposo. Pesatelo e rimettetelo al fuoco con pari quantità di zucchero. Portate a bollore e fate cuocere per circa 10-15 minuti. Verificate la consistenza della gelatina versandone una goccia su un piattino freddo di frigorifero: se si rapprende subito, la gelatina e' pronta. Versate subito in vasetti da 250 ml, come al solito sterilizzati ed asciutti, copriteli con un panno pulitissimo e fate raffreddare completamente la gelatina prima di chiudere i vasetti con i loro coperchi. Si conserva in dispensa al buio circa 8-9 mesi, una volta aperta però conservare in frigo. English version I saw a picture on Roberta's facebook page and I had to read as soon as possible the recipe, and I was well shocked about what we can get using peel, seeds and apple cores! Oh my gosh I couldn't believe it... this jelly is so good, easy to make, the color is gorgeous...think to spread it on a slice of warm bread, on to put it into a delicious croissant, or to cover a fruit cake, on a good greek yogurt, or even to thicken jam and marmelades.... APPLE JELLY (by Roberta Cornali) 1 Lb of apple skins, cores and seeds cold water sugar (the equal weight of the juice obtained) Put the skins, seeds and apple cores in a saucepan. Cover them with cold water and bring to a boil over low heat and cover the pan. Let simmer for about twenty minutes. When the skins are tender and translucent, sieve the preparation with a colander and mash with a spoon to get the most amount of juice possible. Sieve again the juice by a strainer covered by a muslin. Heat again the juice and let simmer on low heat for another 20 minutes so that you reduce it and it becomes syrupy. Weigh it and put it back on the fire with equal quantity of sugar. Bring to a boil and cook for about 10-15 minutes. Check the consistency of jelly pouring a drop on a cold plate, if it thickens quickly, gelatin is ready. Pour immediately into jars , as usual sterilized and well dried, cover with a clean cloth and let cool completely before closing the jelly jars with their lids. Store in counter till 8-9 months, once opened store in refrigerator.
A fashion look from October 2015 by lovelyandinsane featuring Chicnova Fashion, Chicwish, F-Troupe, Roberta Di Camerino, Red Herring and France Luxe
Ex-pat living can be different than people think, and the author is an Italian who has lived in Israel, tips on how to enjoy your ex-pat experience.
ORIGINAL ARTWORK (SOLD) Title: "SEE THE KEYS, HEAR THE MUSIC" Artist: Roberta Boffo Original Medium: ink and pen on paper Original Size: 18 x 18cm (unframed) Year: 2023 This one-of-a-kind original artwork is hand-signed by the Artist, and accompanied by its very own Certificate of Authenticity.
I see it in my work. It’s so different from past work. No stitch. The underlying Japanese washi paper was soaked and nibbled away in the tidelands of Puget Sound. The layers of organza were burned and dipped in beeswax. This is all new for me.
I see it in my work. It’s so different from past work. No stitch. The underlying Japanese washi paper was soaked and nibbled away in the tidelands of Puget Sound. The layers of organza were burned and dipped in beeswax. This is all new for me.
ORIGINAL ARTWORK (SOLD) Title: "Nuances Of Life IX" Artist: Roberta Boffo Original Medium: ink on paper Original Size: 31x41cm (unframed) Year: 2020 - 2022 This one-of-a-kind original artwork is hand-signed by the Artist, and accompanied by its very own Certificate of Authenticity.
When it comes to baking, the Orahnjača, or walnut roll, is one of the most popular in Croatia, especially at festive occasions such as weddings, christenings, Christmas and Easter. Check out this classic recipe. Ingredients Wheat flour - 700 g Yeast - 40 g Milk - 600 ml Eggs - 2 Walnuts - 500
