#pignatello

[dandelionwineshop]

HUMIDITY BUSTER 🍑🍋👅💦 #drinkwine #petnat #sicily #perricone #pignatello #voria #portadelvento #naturalwine #greenpoint #summer (at Dandelion Wine) https://www.instagram.com/p/BzlTQ1Infb3/?igshid=ecw8tl38uzvq

[tourguideitaly]

Saluti dal Barone di Serramarrocco #pignatello @serramarrocco #vino #terresiciliane https://www.instagram.com/p/CNNn8TbAvGB/?igshid=1rwrddwaskffd

[sciatu]

Cosciotto di anatra caramellato agli agrumi con cannella e maggiorana e salsa Marsala. Bottiglie di Marsala del 1800. Ganascioni di vitello in salsa di Marsala e patate al latte. Cocktails di Marsala. Stufato di muscolo di vitello,  mele rosse, porcini marsala. Chicken Marsala cucinato alla libanese. Crema di zabaione al Marsala. Pesche caramellate al Marsala. Marsala dry con biscotti.

Molti pensano il Marsala come un liquore per vecchi, ma pochi comprendono quanto esso sia intensamente siciliano e in quanto tale abbia profumi e intensità che solo questa terra può dare, sapendosi continuamente rinnovare e migliorare. Ad esempio il Marsala è vecchissimo ed antico come la Sicilia stessa, eredità di popoli che dal mare oltre a portare, lingua, poesia e dei lasciarono a chi dopo di loro sarebbe venuto, l’amore per il vino. Antico, frutto della terra riarsa e fecondata dall’acqua che i venti rubano ai deserti o ai grandi mari, il Marsala ha ancora in se le carezze di quegli stessi venti che hanno cullato i bianchi grappoli di grillo di cataratto, di damaschino e inzolia da cui nasce o che hanno arrossato il pignatello, il nero d’Avola o il nerello mascalese da cui nasce il Marsala Rubino, e del vento contiene il sentore del mondo, la bellezza della pura natura. Uve dai grappoli densi, abbondanti, da piccoli chicchi e dal grande calore, in esse è riassunta l’anima del mediterraneo. Vi è poi la maturazione fatta nelle botti antiche dove già altri vini hanno riposato e dato o ricevuto dal legno, profumi, aromi secolari, sogni vegetali dove il silenzio dei boschi si unisce al vento che ruba la schiuma alle onde. In tutto questo bisogno aggiungere anche la maestria di chi è venuto dal mare ed ha creato il vino unendo l’esperienza ed i sapori dell’isola, con il gusto delle terre lontane. Anche questo è molto siciliano, l’apprendere da altri, l’essere sempre uniti al resto del mediterraneo pur rimanendo isola perfetta, non schiava, ne padrona di altri e sorella di tutti. Quante cose noi siciliani abbiamo imparato da altri e saputo rendere unicamente nostro: il grano, l’arte, la poesia. In aggiunta a questo vi è un'altra dote siciliana che il marsala esalta: la fratellanza, il sapersi combinare con sapori e gusti diversi, sapendoli arricchire, contribuendo ad esaltare le loro caratteristiche. Hai mai assaggiato un cremoso zabaione esaltato da un buon Marsala, un gustoso, ma spesso stopposo pollo adagiato su una gustosa e densa salsa al Marsala, o i tanti dolci e carni che povere e tanto semplici da risultare banali, acquistano sentori barocchi, intensità solari ed acuti aromatici dall’infinità dolcezza. Alla fine il Marsala, come un buon amico, sa starti accanto nelle serate un po' così, senza stordirti o annebbiarti, ma come un grande amico, parlandoti di ciò che è stato, di colline dove corre il vento, di cicale che cantano tra le grosse zolle argillose, smussando gli angoli di ciò che sarà, proprio lui che dell’eternità siciliana è uno dei frutti più buoni.

Many think Marsala as a liqueur for old people, but few understand how intensely Sicilian it is and as such it has aromas and intensity that only this land can give, knowing how to continually renew and improve. For example, Marsala is as old and ancient as Sicily itself, a legacy of peoples who, in addition to bringing, language, poetry and gods from the sea, left their love for wine to those who would come after them. Ancient, the fruit of the parched earth and fertilized by the water that the winds steal from deserts or large seas, Marsala still has the caresses of those same winds that cradled the white clusters of Grillo of Cataratto, Damaschino and Inzolia from which it born, of Pignatello, the Nero d'Avola or the Nerello mascalese from which the Marsala Rubino is born, graps with still the scen of the world, the beauty of the pure nature coming with the wind. Grapes with dense, abundant bunches, small grains and great heat, summarizes the soul of the Mediterranean. Then there is the maturation made in ancient barrels where other wines have already rested and given or received from the wood, perfumes, secular aromas, vegetable dreams where the silence of the woods joins the wind that steals the foam from the waves. To all of this we have also to add the skill of those who came from the sea and created the wine by combining the experience and flavors of the island with the taste of distant lands. This too is very Sicilian, learning from others, being always united with the rest of the Mediterranean while remaining a perfect island, not a slave, nor mistress of others and sister of all. How many things we Sicilians have learned from others and been able to make uniquely ours: wheat, art, poetry. In addition to this there is another Sicilian gift that marsala enhances: brotherhood, knowing how to combine with different flavors and tastes, knowing how to enrich them, helping to enhance their characteristics. Have you ever tasted a creamy eggnog enhanced by a good Marsala, a tasty, but often stringy chicken lying on a tasty and dense Marsala sauce, or the many sweets and meats that are poor and so simple to be banal, but that thanks to Marsala acquire baroque hints, solar intensity and aromatic high notes with infinite sweetness. In the end, Marsala, like a good friend, knows how to stand by you in the evenings a bit like this, without stunning or clouding you, but like a great friend, talking about what has been, of hills where the wind is running, of cicadas singing between the large clay plates, smoothing out the corners of what will be, just him who is one of the best fruits of Sicilian eternity.

[jaimeariansencespedes]

036 - DICCIONARIO DE ENOLOGÍA.

BARBERA. Uva semi-clásica cultivado comúnmente en la región Piamonte y en la mayor parte del norte de Italia. Ahora hay quienes la encuentran idéntica a la Perricone, o Pignatello, una uva de Cerdeña. Fue importada hacia los EE.UU. probablemente a fines del siglo XIX. Produce, generalmente, un vino tinto intenso con color profundo, bajos taninos y alto tenor ácido y es utilizado en California para proveer sustento a los así llamados vinos de mesa o comunes. Las viñas seculares existen aún en muchos viñedos regionales y permiten la producción de vinos tintos robustos de largo envejecimiento con intenso sabor frutal y realzados taninos. Las plantaciones en América del Norte están limitadas principalmente a las regiones costeras occidentales cálidas. Ficha 4.

BARBERA. Vino tinto italiano, con un contenido de 12 grados de alcohol, elaborado en las comarcas de Asti y Cuneo; en las colinas de Monferrato, en el Piamonte Rojo rubí, seco y de aroma penetrante. Este tipo de vino ha alcanzado notoriedad internacional, por su calidad en general, por su sabor seco y brillante tono rojo cautivador de los conocedores. Ficha 5.

BARBOUSSEY. Vino blanco francés procedente de Rully.

BARDE. Vino tinto francés procedente de la famosa región de Saint Emilión.

BARDOCINO. Vino italiano con un contenido de 10 a 11 grados de alcohol, de cuerpo y aroma sutiles, elaborado en la provincia de Verona.

BARDOLINO. D.O.C. Cepas similares a las del Valpolicella, pero en suelos diferentes, tinto pálido, ligero, algo amargo, se obtiene en la orilla este del Lago de Garda, en el Véneto, el Bardolino es más ligero y rosado. . A veces durante la fermentación se le saca rápidamente de los hollejos para producir un Bardolino Chiaretto aún más pálido. Se les debe beber jóvenes, mientras mantienen la frescura y el sabor a cereza y piedra, ambos pueden servirse frescos. Ficha 1.

BARDOLINO. D.O.C. Vino tinto italiano, producido con cepas Corvina veronese, Molinara, Rondipella de negrana y, en una pequeña proporción (10% máximo), de Rossignola, Sangiovese y Garganega en la región de Véneto, en Bardolino, en la orilla oriental del lago de Garda; son interesantes también los centros de Garda, Lazise, Torri del Benàco, Cavaion Veronese, Costermano y Caprino. Tiene como características un color: rojo rubí encendido, límpido y brillante, sabor: seco, sabroso, de cuerpo ligero y simple, con un regusto amargo, contenido alcohólico: 11 – 12 grados, maridaje: combina bien con una numerosa gama de manjares y puede presidir una comida refinada, con platos ligeros. Ficha 2.

BARDOLINO. Vino italiano de nombre regional pues adopta el de la campiña que rodea la ciudad del mismo nombre. Se trata de un típico vino italiano de mesa, de sabor fuerte y elevado grado alcohólico. Ficha 3.

BARLETTA. Vino tinto italiano de la denominación de origen de las campiñas del mismo nombre en la región de Apulien. Es un vino de mucho cuerpo, espeso y de elevado contenido alcohólico (11-12%). El Barletta es un vino tinto de mucha personalidad y fuerte carácter.

BARNIZ. Aroma que toma el vino viejo por el proceso de maduración en las barricas de madera. Ficha 1.

BARNIZ. Es un olor característico en los vinos muy viejos o en los destilados fruto de una oxidación alcohólica después de un largo envejecimiento en toneles. Los rasgos de las maderas barnizadas hace tiempo se acercan a los olores que desprenden los aguardientes envejecidos en madera. Ficha 2.

BARNIZ. Olor característico de los vinos muy viejos o en los vinos destilados, fruto de una oxidación alcohólica después de un largo envejecimiento en toneles. Similar son los olores que desprenden los aguardientes envejecidos en madera, similar a las maderas barnizadas. Ficha 3.

BARNIZ. Vinos añejos con aromas a maderas barnizadas. Ficha 4.

BAROLINO. Vino tinto italiano procedente del Piamonte.

BAROLO. D.O.C.G. Vino tinto italiano, producido con cepas Nebbiolo en sus variedades michet, lampia y rosé en la región de Piamonte, Barolo, Castiglione Falletto, Serralunga de Alba, Monforte de Alba, Novello, La Morra, Verduno, Grinzane Cavour, Diano de Alba, Cherasco y Roddi, en la provincia de Cuneo. Tiene como características un color: rojo rubí vivo que pasa al granate hasta adoptar preciosos reflejos anaranjados, aroma: etéreo, agradable e intenso, con indicios de rosa marchita y violeta, sabor: seco, pleno, robusto, austero, pero también aterciopelado, armónico, con goudron de regaliz, contenido alcohólico: 13 - 14 grados, maridaje: acompaña muy bien a los asados, y es el protagonista de alguno de los grandes platos de la cocina piamontesa, como la parrilla al Barolo y el arroz al Barolo, ideal para un filete de buey, liebre, carnes y quesos trufados. Ficha 1.

BAROLO. Ver Barbaresco. Llamado el Rey del Piamonte. La tendencia en ambas regiones es hacia los vinos más abordables, con más fruto y taninos más maduros. jaimeariansen@outlook.com - Enólogo

[vintagelasvegas]

Villa d’Este, 355 Convention Center Dr, c. 1963

The original form of what is now Piero’s was built in ‘60 and originally opened under the name Coach and Four. Outfit boss Sam Giancana bought the Coach and Four in ‘61 and installed “dummy owners,” according to this FBI memo. The restaurant was run by Giancana’s pal chef Joe Pignatello and became Villa d’Este in late ‘62. Freddie Glusman later bought the restaurant, moved his Piero’s to this location in ‘87, and expanded in the 90s. Photo via Culinary Workers Union Local 226 Photos, UNLV Special Collections.

Villa d’Este by Doresa Banning | On Pignatello & Giancana by Norm Clarke

[dandelionwineshop]

💥Gabrio Bini wines... tiny island of Pantelleria between Sicily & Tunisia, wild naturals sure to be unlike anything you’ve ever tasted.  Small, totally natural production of truly special wines!  Skin contact, clay amphorae, no added SO2.💥 @muchmorethanorganic #drinkwine #naturalwine #serraghia #pantelleria #islandwine #zerosulfur #amphorae #skincontact #orangewine #catarratto #pignatello #zibbibo #morethanorganic (at Dandelion Wine) https://www.instagram.com/dandelionwineshop/p/BukKqrJHMxc/?utm_source=ig_tumblr_share&igshid=5c1wfn89s6h0

[ryanadham]

*Ibra e il serial killer francese 48enne tornano dentro casa togliendosi il cappotto,il cappello e i scarponi poi si siedono a tavola insieme alle loro donne mangiando silenziosamente prima il pignatello con i gnocchi poi il polpettone*

[ksstradio]

Tom Stewart

Memorial service for Thomas “Tom” Michael Stewart, age 87, of Sulphur Springs, will be held at 11:00 A.M. Saturday, May 29, 2021 at Myra Wilson Chapel with Military Honors provided by the Hopkins County Military Coalition. Tom passed away on December 11, 2020. He is survived by wife, Carolyn; daughters, Elizabeth Jane Stewart (Joseph Pignatello) of Hamden, Connecticut, Alice Freeman Stewart…

[bloomsburgu]

Board of Governors selects Bashar Hanna to be Lock Haven University's interim president

​Will continue as president of​ Bloomsburg University​

HARRISBURG –  Pennsylvania’s State System of Higher Education today selected Bashar Hanna to serve as interim president of Lock Haven University, starting Feb. 5, 2021.

Hanna will continue to serve as president of Bloomsburg University, a position he’s held since 2017. And he has extensive experience with the State System, including time served at Kutztown University as dean of the College of Liberal Arts and Sciences and interim provost from 2005 to 2009.

Hanna also leads a team overseeing the proposed integration of three universities – Bloomsburg, Lock Haven, and Mansfield – into a single accredited entity with three distinct campuses.

“Dr. Hanna’s expertise has guided Bloomsburg and the entire integrations effort with great skill and with a sharp focus on student success,” Board chair Cindy Shapira said. “He has our full confidence as a leader of two campuses and as someone who can bring constituencies together in the common purpose of quality, affordable public higher education.”

Hanna succeeds President Robert Pignatello, who is joining the Office of the Chancellor as Senior Advisor for Integration Strategy, focusing on workforce development and short-term credentials.

"Dr. Hanna has proven himself to be a student-focused leader driven by a passion for public higher education," Chancellor Dan Greenstein said. "The expertise and heart he brings to the university is also present in the work underway on integrations. We are excelling toward the goals of bolstering student success and expanding opportunities at these three campuses thanks in large part to Dr. Hanna's leadership."

Hanna’s accomplishments at Bloomsburg include improving student retention by 5 percent in just two years, doubling the Bloomsburg Foundation’s endowment growth to $60 million, and establishing the President’s Commission on Diversity, Equity, and Inclusion.

“On behalf of the Bloomsburg University Council of Trustees, I congratulate President Hanna on this additional appointment,” said Superior Court Judge Mary Jane Bowes, chair of the university’s trustees council. “Since Dr. Hanna began guiding B.U. in 2017, we have been grateful for his visionary leadership and keen focus on student success, and particularly for his expertise during the ongoing impact of the COVID-19 pandemic and the current integration discussions with Lock Haven and Mansfield Universities. I have every confidence that Dr. Hanna is the right leader for Bloomsburg, and am certain that his collaborative approach and strong leaderships skills will be equally as effective at Lock Haven.”

Hanna earned a Bachelor of Arts degree in biology, a master’s degree in developmental biology, and a Ph.D. in developmental neurobiology from Temple University in Philadelphia.

In addition to his experience at Kutztown, Hanna worked as associate dean of the College of Science and Technology at Temple University before becoming chief academic officer and dean of academic affairs for DeVry University.

At Delaware Valley College in Doylestown, Pa., from 2011 to 2016, Hanna served as vice president for academic affairs. Before his time at Delaware Valley, he also worked as associate provost at Ithaca College, Ithaca, N.Y.

“The Lock Haven University trustees and I look forward to welcoming Dr. Hanna into the Lock Haven family,” Daniel Elby, chair of the Lock Haven Council of Trustees said. “Dr. Hanna has a strong history of championing student success throughout his career. As leader of the Northeast Integration, he is uniquely situated to shepherd Lock Haven University into its next, exciting chapter.”

[beauty-elegance-dreams-posts]

Perricone (also known as Pignatello) grapes, Sicily

[mediumplus-blog]

One of the most impactful wines of recent memory was the 2018 Serragghia Fanino by Gabrio Bini. Perfumed incense and mysterious texture combined and evolved in the glass, an equal enigma to mirror the unmatched blend of red Pignatello and white Catarratto of Isola di Pantelleria. If moon dust and wistful desires could be considered tasting notes, they would fit with this wine. 🍷 #serragghia #gabriobini #pantelleria (at Seattle, Washington) https://www.instagram.com/p/CArFoK8pdBR/?igshid=8ml2ybhz9h7v

[mystlnewsonline]

(STL.News) – A New York man was sentenced on Tuesday in federal court in Bangor for bank fraud, using other people’s Social Security numbers, and aggravated identity theft. U.S. District… The post New York Man Mark Pignatello Sentenced for Fraud and Aggravated Identity Theft appeared first on STL.News.

[uomoallacoque]

  Un angolo di Sicilia a Milano, anzi per la precisione la cucina trapanese a Milano, con le sue sfumature culinarie più famose (cous cous) e qualche chicca.

Piatti della tradizione serviti con grande rispetto delle ricette tradizionali ma con quel pizzico di modernità che a Milano (e nel 2019) è quasi un obbligo per emergere nel mondo della ristorazione.

LOCATION e SERVIZIO:

Cous cous restaurant si trova in via Adige, a pochi passi da Porta Romana, dove la movida e la ristorazione milanese stanno prendendo sempre più piede con proposte varie e originali.

Il locale è strutturato su due livelli, bianche pareti con quadri ed esposizioni artistiche temporanee che donano un tocco artistico e molto gradevole all’ambiente.

La mise en place è raffinata e fa capire subito lo stile del Cous cous restaurant: cucina tradizionale siciliana servita con eleganza.

Antonio La Torre, il proprietario, riversa passione e capacità in questa attività. Il cliente si sente appagato e coccolato dalla cucina e dallo staff, molto preparato e premuroso. Il servizio è di ottimo livello, sofisticato senza risultare opprimente.

MENU:

La cucina è affidata a Federico Alagna, giovane chef con grandi capacità e grande esperienza nonostante la giovane età. Una cucina che riunisce tradizione appunto, modernità e contaminazioni culinarie.

Il nostro percorso inizia dunque con una doppia amous-bouche bella e ghiotta, gambero rosso scottato e formaggio di capra fritto.

Il menù è davvero intrigante, optiamo per iniziare la cena vera e propria con uno dei loro cavalli di battaglia: La caponata di melanzane, servita con una sfoglia di ceci di Ustica…eccezionale! Forse la miglior caponata mai assaggiata, sapori equilibratissimi, cottura perfetta e la croccantezza della sfoglia che impreziosisce il piatto.

Il secondo antipasto è un piatto visivamente meraviglioso: sarde maritate con fonduta di pecorino e capperi, impiattamento super e sapori decisi, portata splendida. Entrambi gli antipasti mettono in chiaro subito le abilità dello chef e della cucina.

Impossibile ora non provare due grandi classici del ristorante…Cous cous di pesce alla trapanese e Busiata di gambero rosso e pesto di pistacchi.

Cous cous ottimo, servito con brodo a parte per poter modificare il piatto a propria scelta e rinvenirlo a proprio piacimento e gusto. Porzione soddisfacente (quasi abbondante la definirei), qualità del pesce buonissima e condimento generoso.

Ma è con la Busiata che si raggiunge il vero godimento di gusto, piatto straordinario, ricco e saporito, cottura perfetta, il pesto di pistacchi è poesia e il gambero rosso aggiunge delicatezza e sapore  ad un piatto che si classifica immediatamente nella top 3 tra le prime portate più esaltanti provate nella mia vita.

Seppur già sufficientemente sazi ci lanciamo in un assaggio di Calamaro imbuttunato con funghi finferli e patate servito con fagiolini e caviale di nero, impiattamento bellissimo e ricercato. Splendida l’idea del caviale per dare contrasto e un tocco chic in più. Anche in questo caso ottime le materie prime e la cottura.

Si, è rimasto in piccolissimo spazio per farci tentare dai dolci, arriva un pre dessert con arancia candita, cioccolato di modica e sale grosso e biscotto di pasta di mandorle; molto forte il contrasto con il sale grosso, aggiunto in grande quantità volutamente per contrastare in modo deciso la dolcezza della mandorla (da mangiare successivamente mi raccomando).

Il dolce vero e proprio è una meravigliosa cassatella , nessuna rivisitazione per questa ricetta del cuore dello chef proposta in versione tradizionale! Delicata e BUONISSIMA!

CONTO:

Il conto è perfettamente in linea con la proposta gastronomica, il livello del locale e la zona. Per una cena completa siamo sui 40-50 euro a testa.

Ulteriore nota di merito del Cous Cous Restaurant per la carta dei vini, con etichette selezionate personalmente da Antonio nel solo territorio trapanese. Abbiamo avuto la fortuna di scoprire e degustare uno straordinario Pignatello Rosso di Marco, della cantina De Bartoli che con la sua eleganza e beva facile ci ha accompagnato per tutto il percorso.

Cous Cous Restaurant si rivela una piacevolissima scoperta per una cena Doc trapanese di grande qualità e fascino, le proposte in menù variano continuamente (a parte ovviamente i grandi classici: giù le mani dal cous cous e la busiata) invitando la clientela a provare e riprovare le idee culinarie di uno chef e di un locale destinati ad un grande successo

  COUS COUS RESTAURANT

Via Adige, 9

20135 Milano (MI)

Telefono: 02 8396 7642

https://cous-cous.com/

Cous Cous Restaurant Un angolo di Sicilia a Milano, anzi per la precisione la cucina trapanese a Milano, con le sue sfumature culinarie più famose (cous cous) e qualche chicca.

[weekendsinmaine]

What do beer, bitters, wool felting, pie and qigong have in common? They were all things we got to try on a unique tour  hosted by Benchmark Residential & Investment Real Estate which focused on micro living in Portland. The tour highlighted smaller local businesses so was different from typical city tours.

The tour started at the Press Hotel which is a cozy themed hotel on Exchange Street. This past March, we did Spirit Quest for Maine Restaurant Week and the Press Hotel had my favorite tasting and cocktail combination. This micro tour also had a food component as we were treated to Korean BBQ vegetable chips and house made carrot & ginger effervescence shooters upon arrival. The carrot and ginger juice, was especially amazing.

We traveled to each tour stop by trolley, with informational talks provided en route. The tour kicked off with Tom Landry owner of Benchmark, and the host of the tour, giving some introductory remarks and then it was onto our first stop, The Body Architect, a neighborhood gym. Here we toured their facilities which were serene and peaceful. We also participated in a mini qigong stretching session while enjoying the fresh air of their rooftop exercise space. They gave us a gift card for a free 30-day membership and I’m looking forward to visiting again.

We didn’t go far for our next stop. Jeremy Sahlman had set up a micro a-frame cabin in the parking lot for us to tour. He joined us for the next leg of our trolley ride where he gave us more information on the adorable micro cabins that he builds. More information can be found on his website A Micro Cabin.

I’ve been intrigued and planning to go to the next stop for a while so was happy to see Vena’s Fizz House on the itinerary. They are a creative cocktail bar with a colorfully packed shop full of infusions, bitters and syrups. Everything you need to make a great drink. We enjoyed a bitters and soda tasting. They prepared shots of their Lavender Lemonade mixed with Vodka. It was fun to compare the difference between having the drink without bitters and then with bitters. It really made a difference. I didn’t think I was someone who enjoyed bitters, but I actually liked that version better.

While finishing up our drinks, members from CSArt Maine talked to us about their community supported art program and treated us to a sample art card. I am a fan of the CSA model for local farmers and it’s interesting to see it expand to the art scene.

Next we headed to Milk & Honey of Swallowtail Farm for a cheese and pie tasting. Their shop space is also where the Portland Winter’s Farmers Market is held. Our hostess, Lauren Pignatello, talked to us about their farm and the homemade food that she had put out for us to enjoy. Everything looked beautiful and was delicious. I especially enjoyed the brownies made with chakra mushrooms.

We then walked over to Port Fiber for a tour of their studio. There was a felting class going and Casey talked about the shop and fiber arts. I am a craft junkie and always love being exposed to new techniques and materials. While I have felted before, I have not done a lot of other fiber arts so it was fun to learn about the shop and what they offer.

Across the street, was Lone Pine Brewing  where we headed next for a beer and chocolate pairing. We tried a few of their popular beers and got a background talk on their brewery which was informative and fun. They are growing and I just saw in the news where they recently purchased Sebago Brewing’s production facility just outside of Portland. I’ll be back to their tasting room again. Still need to get their stamp on my Maine Beer Trail map.

As we boarded the trolley for our last stop, we heard from Carol A. Morrissette, Founder of Residential Design Studio. She gave a talk on small space living while we were heading to 30Lofts. I always enjoy hearing about creative ways to make the most of a small space, and have a number of books and magazine articles on the subject so this was the perfect final presentation for me.

The last stop was the grand opening penthouse party where Benchmark showcased their newly renovated condos at 30Lofts. The condos have small footprints and incorporate creative design features. The celebration was festive and I especially enjoyed the complimentary cocktail from Vena’s Fizz House. I really need to revisit bitters.

I’m always up for something new and unexpected and enjoyed that this tour focused on some smaller, more “micro” stops. It’s fun to celebrate local busineses.

things to know Place microMaine Trolley Tour Address 72 Pine Street #16 | Portland, ME Website microMaine Favorite ♥ Vena’s Fizz House

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New blog post: Celebrating small, local businesses with the microMaine Trolley Tour #Portland What do beer, bitters, wool felting, pie and qigong have in common? They were all things we got to try on a unique tour  hosted by Benchmark Residential & Investment Real Estate which focused on micro living in Portland.

[amazing-cooking]

Verhuny

http://amazing-cooking.tumblr.com

Verhuny.

This is perhaps the first ever doughnuts. When you spend the summer with her grandmother on the outskirts of the city and all day rush in the company of boys only sometimes Sasakawa the yard to get a drink of water or a piece of bread to catch it. And then grandma verhuny in the summer kitchen marganit. And you just grab them hot from the pan, swallow, almost without chewing, and then shovel as in the palm is placed, and again ran with the boys to fight a war. But then again you are rushing the whole company to nagresti who will carry, for roasted vergunov much a bowl. From the twigs differ in their pignatello and dairy origin. Cool stuff: products requires at least, are quick, and have lots of fun.

You will need:

So I knead the dough of 1 Cup of kefir or curdled milk; 1 egg; 0,5 teaspoon of salt; 2 tablespoons of sugar (or without it); 3.5 cups of flour; 1 teaspoon of soda or 2 of baking powder

How to cook:

1. Verhuny often made savory, prisypaya them then a large amount of powdered sugar or eating them with honey. But, add the sugar in the dough is not forbidden, which I did. Whisk the egg with sugar and salt, add a little vanilla sugar, then the yogurt. Or curdled milk. My mother sometimes prepares in the sour cream. But as for me, verhuny on the cream are somewhat tight. Now you can repay soda, if you use it as opener. Today I will do without soda, use baking powder. Poured flour and 2 teaspoons of baking powder and kneaded the dough.

2. The dough is viscous and sometimes sticky. pulls a lot of flour when forming products. Leave it for 20-30 minutes to Mature. Cover with a cloth and removed from the kitchen.

3. After a time, roll the dough to a thickness about half a centimeter. Cut into strips, then diamonds in the center which make a small incision. Form verhuny, holding 1 end through the incision. And you can weave the braid, it sometimes did my grandmother.

4. Fry in a mixture of vegetable oil and lard. Laying verhuny on the pan, it is worth remembering that these products are in the cooking process increase at least 2 times, because it is not necessary to be zealous, hammering the pan to overflowing, verhuny required space. But they are plump!

Though in the test and felt the sweetness, still need to powder on top, so to speak, to add gloss! :)

Warmth and comfort to your home!

Bon appetit!

[ryanadham]

*Ibra torna a casa con il frigorifero è mette i fili poi si toglie il cappello,il giubbino e le scarpe poi si siede a tavola mangiando i gnocchi nel pignatello poi mangia i pomodori con la mozzarella*