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Riturnella Eugenio Bennato Musicanova

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Apple Dumplings

An apple dumpling is a pastry filled with apple, cinnamon and occasionally raisins. Apples are peeled and cored, placed on a portion of dough, then filled with cinnamon and sugar. Then the dough is folded over the apples and the dumplings are baked until tender.

Apple dumplings are a native food in the northeastern United States, around Pennsylvania. A very common recipe among the Amish, it is often eaten as a breakfast item, but they are also a very common dessert item after meals. It’s also popular to eat them with ice cream or in milk.

In the UK a suet pastry is often used, although shortcrust is also common. A filling of dates, sultanas or raisins is often inserted into the cavity left by removal of the core, and dark sugar is popular there too.

http://en.wikipedia.org/wiki/Apple_dumpling

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Apple Dumplings

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

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Apple Dumplings

Apple Dumplings by @browneyedbaker :: www.browneyedbaker.com

It’s September, a few leaves have begun to fall, the days have gotten noticeably shorter, the air has gotten a bit crisper, and I am more than ready to start baking with apples and cinnamon. I love summer for the first month or two, and then once the days get unbearably hot and humid, I pine for the cool, crisp days of fall. The grass is always greener, right? I adore baking during the fall; between the flavors of things like apples and pumpkin, and the warm spices of cinnamon and nutmeg, it just feels like a big cozy blanket. I have put off making apple dumplings for at least three years, thinking that they were some sort of complicated undertaking. I could not have been more wrong, and these apple dumplings could not have been more delicious.

http://www.browneyedbaker.com/apple-dumplings-recipe/

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Apple Dumplings

Apples baked in flaky pastry with cinnamon sugar are irresistible, especially when served with vanilla ice cream. To save preparation time, we use frozen puff-pastry sheets.

http://www.foodandwine.com/recipes/apple-dumplings

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Apple Dumplings with Sauce Recipe

http://www.tasteofhome.com/recipes/apple-dumplings-with-sauce

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Apple Dumplings

Apple Dumplings
The recipe for Apple Dumplings was available free in Gold Medal flour bags, as noted in a 1938 advertisement, and has also been included in many of the company’s cookbooks over the years, beginning with the 1904 Christmas Edition of Gold Medal Flour Cook Book.<

http://www.bettycrocker.com/recipes/apple-dumplings/6907c45f-62d0-4bc7-a958-25d8c6013f2e

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Windows of the Soul – Syria’s story – نوافذ الروح – حكاية سوريا

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Fireflies in Southern Michigan

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a night of fireflies
has arrived…
my spring-planted willow ~ Issa

Photographer: Ken Scott; Ken’s Web site
Summary Author: Ken Scott; Jim Foster

Shown above on this long exposure (40 minute) is a flock of fireflies on a midsummer’s eve, beneath a starry sky as observed near Willis, Michigan. With dimming light after sunset, fireflies (also called glow worms or lightning bugs) emerge from their daytime lair in grassy lawns, meadows and tree canopies. Initially they cling close to the ground but tend to drift higher up — though rarely above the tree tops. As the sky darkens their blinking bioluminescent glow, used to attract mates or prey, seems to increase. Note the lone fire-walker; seemingly daring others to cross its yellow-green line. Photo taken on July 19, 2014.

 

 

http://epod.usra.edu/blog/2014/08/fireflies-in-southern-michigan.html


Saint Petersburg ~ Church of the Resurrection of Jesus Christ ~ Church of the Savior on the Spilled Blood

Church of the Resurrection of Jesus Christ is known to Petersburgers as the Church of the Savior on the Spilled Blood – or even just the Church on the Blood – as it marks the spot where Alexander II was fatally wounded in an assassination attempt on March 1, 1881. Designed by Alfred Parland in the style of 16th and 17th-century Russian churches, the Church of the Resurrection provides a stark (some would say jarring) contrast to its surroundings of Baroque, Classical and Modernist architecture.

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Alexander II died of wounds inflicted in an attack by the terrorist group People’s Will. Immediately, his heir, Alexander III, declared his intention to erect a church on the site in his father’s memory, and moreover to have this church built in “traditional Russian” style – in distinction to what he saw as the contaminating Western influence of Petersburg.

http://www.saint-petersburg.com/cathedrals/church-resurrection-jesus-christ.asp

SAVIOR ON THE SPILLED BLOOD
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Savior on the Spilled Blood is an architectural landmark of central St Petersburg, and a unique monument to Alexander II the Liberator.

It features Russia’s largest collection of mosaics (over 7,000 sq.m.), Italian coloured marbles, decorative stones from the Urals and Altai region, as well as a collection of Russian heraldic mosaics.

http://eng.cathedral.ru/spasa_na_krovi/

 

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Libyan Aseeda (عصيدة) Recipe


Arabic Boiled Flour Pudding: Asida العصيدة

Asida is a boiled flour pudding cooked directly in water. It is a popular traditional dish served in Libya during celebrations such as births or Eid. It is made of wheat flour or whole-meal flour dough cooked in water, and is eaten with honey or date syrup and melted butter. Some people use olive oil or samn (ghee) instead of butter. It is usually eaten for breakfast. Like bazeen, asida is a communal meal served in a large flat plate or gas’a, and it is generally eaten with the fingers, although spoons can be used. While Bazeen has Amazigh origins and is a purely North African dish, this boiled flour pudding has an Arabic name and versions of Asida are made in the Arabian Peninsula.

Take a look at the steps for the smiley face asida for children.

Ingredients
Serves 4

25g butter
1tsp salt
300g flour
1 litre boiling water

Served with:
Honey or date syrup
Melted butter or ghee

Fill a deep pot with 1/2 litre hot water. Add 25g butter and a teaspoon of salt.

Leave on medium heat until the water starts to boil.

Sift the flour then pour it into the pan all at once then remove from heat.

Immediately start to stir the flour into the buttery water.

Press the dough against the side of the pot to remove lumps.

Once the dough is smooth, with the help of the wooden spoon form it into one lump.

Put the pot back on the heat and add another half liter of boiling water.

Use the wooden spoon to form some hollows in the dough. Do not cover and leave to cook on low heat until the water is absorbed.  Midway during this process, turn the lump upside down.The dough’s cooking takes about 20 minutes.

Remove from heat. Immediately begin kneading, using a wooden spoon to smooth the asida. If you have a machine that will knead bread dough then it will handle asida fine.

Melt about 75g of butter or samn (ghee).

Brush a wide plate with butter.
Place the asida in the center and begin folding in the edges to form a smooth dome.

Once the edges are folded in, roll the asida to even out any cracks.

Turn upside down and use a buttered ladle to form a hollow in the asida.

Pour the melted butter or ghee around the asida.

Pour honey or date syrup in the hollow. Serve immediately.

http://libyanfood.blogspot.com/2011/10/asida.html

 

 


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