Ovulation Pain More Condition_symptoms

Here is a really easy recipe that I had semi-ready there for some time and proved useful to me today that I was not ready to post on Monday ...
this weekend because I was away in Rome, where, like many of you know, I held my courses on chocolate before returning to Florence at night.

'll post a more extensive course guide with the recipe the next post, for now I can only tell you that satisfaction has far exceeded the effort and that the latter was little ... ;-)


To make this bread, I was inspired by "Baker", text 4 hands of Maestro Pierre and Elena Giorilli Lipetskaia, adapting the recipe to the use of yeast ... the original recipe provides for the use of yeast.

Spelt is a grain that has a lower amount of gluten than wheat, baker's is therefore often mixed together a quest'ultimo.

Il risultato è un pane dalla mollica compatta, molto profumato e con un vago sapore di noce... ragion per cui l'ho subito voluto provare a colazione spalmato col miele... ;-)


Ingredienti
Per la biga
Farina forte 120 gr (ho usato la Caputo rossa)
Acqua 55 gr
Lievito di birra 1 gr

Per l'impasto
Farina 0 150 gr
Farina integrale di farro 200 gr
Acqua 200 gr
Lievito 4 gr
Malto 3 gr (la punta di un cucchiaino)
Sale 6 gr

Procedimento
Sera: preparare la biga a lenta maturazione.
Sciogliere il lievito nell'acqua intiepidita e aggiungerlo alla farina.
Impastare brevemente e lasciar rest covered in the dark for 8-10h at 18-20 °

Morning: Dissolve the yeast with malt in 180 grams of lukewarm water.
add it to flour mix and knead a few minutes, the dough also incorporating the cart to slow aging.
Finally add the last 20 grams of water in which you dissolved the salt and whisk until mixture is smooth and homogeneous.

Let stand covered at 28 ° 40 'and then form a loaf about and put to rise by closing above 28 ° for 3-4h covered with a cloth.

After that time, turn the oven to 220 ° with a baking pan upside down in lower middle position and if you want a softer crust with a baking filled with hot water at the bottom.

Turn the loaf on a floured paddle (or covered with parchment paper), sketch the shape of a horseshoe and affect the length.

Move the bread in the oven with a scoop on the hot plate.

After 5-10 'remove the pan of water and lower the temperature to 180 degrees to finish cooking (15-20' about)

Cool on a wire rack.

Human Powered Pontoon Pedal Boats

Stupefacente

What is most surprising in this 'man is not so much inorridente emptiness or the fact that it surrounds one of the top institutional positions. And' who can take the piss out of just doing its the best of La Cetto Any caricature that would never be born if there were people around him as .

Brazilian Wax With Genital Warts?

Good Blog-Birthday Nanni - Giveaway

Today January 27 the cabinet of Nanni is one year old!

really seems like yesterday ... and instead me and my adventure a bit 'crazy we have done together an entire trip around the sun ... :-)

If only think about how did all this ... therefore, it was a rainy afternoon .... uh! What! Ah ... you do not care?
Oh well then I do not say,-PPP

I say that only through the eyes of then never, I never expected to find such a treasure along the way: any comments received, each recipe made with satisfaction but above all meeting with those who share this passion has been for me in gems of inestimable value ...

As happens to me very often on these occasions I thought right at the last moment (and if not there the last time you would not really anything!) To organize a Give-Away or whatever you want-Candy Blog call ... in short, you certainly understand what I mean.

To make it a bit 'more exciting I decided to go with a play style "Pronto Raffaella" ... ;-)))

Yes, exactly, to win you have to guess how many beans there are in the pot below, or at least work your way ... eheheheheheheheh ;-)))
(BTW these are the beans they use for cooking "white" of the pastry ... you see it?)

The rules are as follows :

1 - Anyone can join:
For bloggers: do not need to sign up as supporters of the blog which is a plus something personally hate when I find one of the rules of such initiatives.
Beyond Give-Away I want to point out: who wants to join do so only if he likes the blog and glad to see him back.

For non-bloggers: write me privately writing as subject of the 'Give-Away' to lavetrinadelnanni@virgilio.it and will sign at the bottom of the post.

2 - Comment on this post by writing the number that you think is the content of the beans in the jar.
The comment will be considered valid for participation only if they contain the above number.
That one comment per participant, comments, "duplication" following will be considered invalid. Not
you'll get no "help" and could not convince them to do so, or will not tell you yet, nor if they are more or less than you said before, and no weight or size of the vessel, or whether they are or cannellini zolfini etc ... etc ...
You are therefore requested not to ask in the comment unnecessarily.

3 - For those who blog, copy the banner below and put it in the sidebar of the blog with links to this post, is maintained throughout the duration of the initiative, if there is even talk down to your post and I I'll be doubly grateful!

4 - The Give-Away Ends March 21, 2011, the birthday of the little chef. At
next post will reveal the exact number of beans contained in the vessel and then the first winner will be the one who is closest.
Moreover, the little chef, blindfolded, draw lots for a second lucky winner among those who commented on between now and midnight on March 21, 2011.

5 - Prizes: Winners will send the prizes (similar to one another) to the address it shows me privately once contacted, the only prerequisite is that this address is on the Italian territory.
Past 7 days from my contact contacted if the winner does not show up to collect the prize, the same will be shot per second in the standings and so on. Regarding the nature
of such payments have not yet determined what exactly but it will be dual awards, which each consist of: a technical paper cake, plus a luscious edible article ... (And who knows what made my courses prefers quality raw materials,-P) ... but on this point I'll update the post later when I brought the same articles and photos.

How about ... vi "sfagiola" this game?

So I leave you with this dilemma and .... "Gone with the phone!" ,-DDD


PS: I will be busy this weekend in Rome for an appointment that I have lived with more waiting for a long time this part. See you Monday
calmly! Good weekend!

-ooooooooooooooooooo-

arrive by e-mail:

- Francesca: 157

- Angela: 684

-Vivian: 325

-Valentina: 893

- Titta: 357

Umberto

-1000

-Ida-Lorraine 245 583

-901-Alessandra Alessia C. 636

-2000-Valentina Paola Caterina 655-276

Marika-1260-Antonia

675-518 Angela

Thank you! ;-)

-ooooooooooooooooo-

Update March 7, 2011

Here are the pictures of the prizes!

Both are very similar, with slight variations between each other.

Who will guess the exact number or we will approach it more the following prize:

-a non-stick tart mold, 28 cm diameter with a removable bottom demoulding quick and easy, non-stick coating without PFOA and long-term .

also a bag of 400 grams of fine couverture chocolate drops "Cacao Barry" 70% Ingredients: Cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, natural flavor.

As for the prize draw but, here goes:

- a rectangular non-stick tart mold, measures 35x11 cm with a removable bottom demoulding quick and easy, non-stick coating without PFOA and long duration

also a bag of 400 grams of fine couverture chocolate drops "Cacao Barry" 60% Ingredients: Cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, natural flavor.

Awards

very similar as you can see how similar they are in the way of winning ... Meaning: it takes a lot of luck either way!

Fotos Of Staten Island

January 25, 2011 - Medjugorje

"Dear children, Today I am with you and I look at you, bless you and do not lose hope that this will change the world into good and peace will reign in the hearts of men. The joy will reign in the world because you're open to my call and the love of God the Holy Spirit changes the multitude of those who said yes. So I would like to say: thank you for having responded to my call.

Medjugorie

25.01.2011

Cover Letter Format For Dental Hygienist

A mani giunte

Now that Bagnasco has spoken and that which you have often (almost always, rightly) condemned the interference in Italian affairs have heard more or less the things that had been waiting with folded hands for days, let me put on record that a country in which the word of the Catholic hierarchy was a bit 'less oversized and returned to the status it deserves perhaps would not obscene in the state where it is today Italy. Yes, I know that in this Italy, unfortunately, controlouce read the words of the Catholic hierarchy is crucial to understand things. And in fact we are so with hands folded, waiting Bagnasco.

Lymphadenitis More Condition_symptoms

three flavors


This tart was born typically need to dispose of certain ingredients of the expiration distributed freezer, refrigerator and pantry.

As the piece de resistance was a Palletta to be disposed of pastry, then, is the base of the tart, baking, however, is that I have chosen white because of the filling ingredients.

on filling a few more words ... Meanwhile I had not even an egg to arrangements which ... and then a double stuffing for some reason more than the mere disposal ...

In fact, the two creams taken alone as the only filling for those who would be excessive to those for the other ... the hazelnut ganache on the basis that the fatness of pastry would further highlight the cream instead of rice for the "sandy" texture.

Used together in my opinion, the two creams are balanced and complementary, the macaroon crumbs then closes the binding framework of the flavors perfectly with both.

doses should be given right to a cake of 25-26 cm in diameter, the creams that I did at the start were a bit 'more abundant ... In making the recipe below, however, I should have just calculated.



Pastry Ingredients 550 gr (see dosage and procedure in this recipe) Milk 250 ml

Farina 100 g rice 100 g sweetened condensed milk

Milk Chocolate Cream 90 gr 90 gr

hazelnut flour 90 g 30 g crumbled Amaretti



procedure
Roll the pastry into the pan and cook it "white" or lined with aluminum foil, fill with beans and place in preheated oven.


Cook 15 'to 170 ° at the bottom, then remove foil with vegetables and finish cooking for another 5-10'.

Remove from oven and allow to cool, then unmold and place on serving platter.

Meanwhile prepare the cream by heating the rice milk and rain rice flour.

Cook over low heat until it begins to thicken (watch out for lumps!) Then add the sweetened condensed milk and cook for another few minutes until it is well thickened.

Remove from heat and let cool, stirring from time to time to not let it dry to form a patina on the surface.

Metter an hour in the fridge to cool further.

Prepare ganache by placing the finely chopped chocolate in a bowl, boil the cream and throw in a shot on the chocolate, stir quickly to mix and then add the sifted flour and nuts previously.

Hazelnut Spread the ganache on the bottom of the tart Cold


put the cold cream of rice in a sac-a-few with a star nozzle and distribute it in some file equidistant between leaving them the space to put as many files.



Finely chop the macaroons, sprinkle the entire surface of cake with the mixture and then remaining in the sac-a-few complete filling the empty file.

Trailer License Ontario

Sottosopra così

In a country so upside down, it also happens that affects you feel like going to explain - no, I say, go - To win by such a . But please.

Ap Biology Lab 5 Cellular Respiration

"Non molto"

One tries to understand, try reading. For despite the paradoxes, exaggerations bulimia, abuse of power of the still President of the Council are now evidence of blinding, many ordinary people - not the direct question, not the miracles that will collapse with him, which is normal - persists in not wanting to see? Christian Raimo today on the poster gives a reading that, even if only partially helps to understand something ( here).

Helicobacter Pylori More Condition_symptoms

Chocolate Tart "Granules Black Cherry" and guide the course Florence


To make the cake as you will remember New Year advised to do a little 'more brittle to work comfortably, but not at the time pointed to how to use the grain di croccante residua...

La soluzione più facile ed economica è senz'altro quella di mangiarsela a cucchiaiate così com'è, ma come argomento per un post sarebbe piuttosto scarso e così mi sono inventato questi bon-bon ispirandomi a.... un gelato!

In Toscana è molto diffusa una marca di gelati locale che a mio giudizio ha sempre avuto un alto standard qualitativo pur essendo un prodotto industriale di largo consumo.

Uno dei prodotti che fa parte della loro variegata offerta e che ho da tempo immemore avuto modo di apprezzare è il "Granulato all'amarena".

Per chi non lo conoscesse, si tratta di un gelato sullo stecco con un anima di sciroppo di amarena coperta di gelato fiordilatte vanilla, chocolate topping studded with chopped toasted almonds.

In the case of my bon-bon I wanted to keep the same sequence of layers (meaning one flavor), ie the same as black cherry fruit (in syrup) as "core", wrapped in a soft white chocolate ganache, covered with dark chocolate studded with crunchy grains.

The main difficulty of this recipe is represented by the extreme softness of white chocolate ganache that even with the move does not harden in the freezer and very sticky.

That compound is then handled and very quickly.



For 24 pieces Ingredients


White Chocolate Cream 50 gr 150 gr

24
Cherries Dark Chocolate Almond Brittle
150 gr grain (maybe simple chopped toasted almonds)


Method Finely chop white chocolate and put into a bowl.

Boil the cream, throw in a shot over the chocolate and stir quickly until the dough is smooth and without lumps.

Cover the pan and transfer to the freezer for about 1 hour.

Meanwhile drain the cherries and chocolates if you want to take only 12 small and cut in half.

Take the cup from the freezer and take a teaspoon of chocolate ganache white in small amounts, put the cherry in the center (or half) and roll between palms of hands quickly pull the ball to be placed in a dish.


once covered all the cherries, put the pot in the freezer another hour.

Meanwhile put the grain in a bowl.

Melt chocolate and tempering, take one ball at a time from the freezer (if necessary rounded back quickly between palmmi), a dip in dark chocolate with a fork to pralinatura drain excess chocolate and place it in the bowl of crispy.

shaking the bowl to roll the ball to cover it entirely grain. Allow to thicken for about ten seconds and then remove to paper cups.

Continue until all the balls, checking occasionally that the temperature of the chocolate will not fall over, in this case, transfer the bowl over a water bath and stirring chocolate to revive the 31-32 is needed to share with pralinature.


Store in the refrigerator and use within a week.

-ooooooooooooooooooooo-oooooooooooo-

Finally a small chocolate guide the course of last Sunday's ... :-)

This time the location was different, In fact, there were outstanding requests for people who wanted a place easily accessible by public transport and they had to abandon the previous course due to the remoteness of the location my favorite .

And so for a whole day, the theater of operations was the cooking school " The pot of wonders" in the semi-central area of \u200b\u200bFlorence that the holder Desderi Barbara, whom I thank warmly, allowed me to use.
Together with you I am very grateful that Helen also works in the school and assisted me with his invaluable assistance in every phase of the course.

photos give a bit 'the feeling of de ja vu: the usual gestures, plans, objects and hands smeared with chocolate and cocoa, molds smodellare etc ...


Finally, the satisfaction of capturing the fruit of their labors ...


and share it with the other participants ...


beccatevi E mo 'I'm against the group!

warmly thank (in alphabetical order):

- Anna: blog author of "Anna the nice" person warm and sunny and that for tuition and even coming from Bari! I can never thank you enough ... :-) Here
his account of the day on Sunday.

- Anna Rita: yes, the author of "Cooking in Marble" !
dear friend and true magician of the kitchen, where years ago when I followed the published forum in which they had told me that I would have done a course, I would certainly have said: "Sieeeeee ..." ;-)

- Francesca: very nice friend of Anna Rita, I realized then that we had already met years ago at the site of an English school here in Florence, so ... Welcome back!

- Laura: author of the blog "beautiful and good" she made a discreet trip to participate, it became very curious and interested in the subject :-)

- Linda: una vecchia conoscenza (vecchia si fa per dire, era la più giovane del gruppo!) acquisita al corso di Adriano e Paoletta, una ragazza di una simpatia (e golosità!) non comune.
A lei un grazie speciale per avermi prestato l'irresistibile grembiule con gli orsetti!!! :-DDD

-Manuela: autrice del blog "Profumi e colori" anche lei ha fatto un lungo viaggio per partecipare, un grazie di cuore davvero per l'entusiasmo e la simpatia che hai portato al corso :-)))
Quì il suo bellissimo e dettagliatissimo resoconto appena pubblicato.

Congested Heart Failure More Condition_symptoms

E comunque

If for you the nomination and subsequent election in the provincial councils, regional finance in parliament, in exchange for hard seratine (all to prove, however, the tapping and the facts - properly reconnected to each other - this would seem to lead), if the intervention overnight by phone to bypass the law by using his authority and thus pull out of a barracks a young to stop theft, if the foreign-exchange-tank that favors seem to emerge from the reconstruction of the evenings of the Prime Minister, here: if all this is for you privacy, be ', it is clear that you have some mental problem. You can do whatever you want, but if it uses your public position for private matters, I - that I am a member of the public - are authorized to bill. It is not a concept so difficult to understand. But good to see that this is not the last, pecoreccia facet of the conflict of interest that dominates decades now. Another is the pain that you feel when you see a man so adrift, forced to pay for fresh meat and groped be heard as she sings and tells jokes: yes those are private matters, painfully private.
PS: I'm back to waste a little 'bit on the issue because it seems to me that you are testifying arcoriani painfully on the line of privacy defense violated the prime minister, in fact. And leave aside the discussion on that topic as it appears instrumental and inconsistent if waved by those who are on the side of one who has done his private (seppur taroccato) una questione pubblica, a cominciare da "Una storia italiana", do you remember?

Kidney Stones In Women More Condition_symptoms

Che dire?

Che dire?
Che siamo così messi male da essere monopolizzati e dedicare ettolitri d'inchiostro e quantità tediose di bit a una questione generata dalle patologie di uno che è partito per la tangente.
Uno sul quale ogni parola ormai è di troppo o troppo poco.
Uno da cui la sua stessa parte politica, se fosse una parte politica e non un'accolita di rancorosi e miracolati, avrebbe saputo già liberarsi.
Uno che ha occupato uno spazio esorbitante perché ha saputo intuire che intorno aveva un vuoto cosmico e ha avuto il talento di riempirlo di enormità. One that has elevated the
paraculaggine in political science.
What can I say?
That we are in bad shape.
Tanto. From
much.
returnable bottles. We
.
With Aldo Nove

Wrist Injury More Condition_symptoms

Panettone Genovese


Durante le feste natalizie If I remember correctly, I gave a lot to do with recurrence and increased from family and work so we could celebrate and enjoy all of panettone, pandori, Gubana is spongy brioche ...

Well ... its really not all all ... as you will remember my little chef can not eat the egg problem for allergy and so she saw all that kneading and churning out good things (which might vaguely remember the taste, tasted before it got the allergy test) and poor could not taste ... :-(

Naturally sweet for him in one way or another are never missed, even my birthday cake was strictly "egg-free," but the ban has made the need for he soared all the more fascinating!

And so I quite frequently and emphatically made the request for a cake senz'uovo ...

While I was there that I pondered on what corner banging his head, the lady tells me that for years she was a little of her relatives who lived in Genoa to send them a good Christmas pudding, quite different from that of Milan, as it is very rich and pasta with a much more dense and compact, as if he had a specific weight is not comparable with other leavened ... but above all, if I remember correctly, senz'uovo!

Ironically I would say: "It would be" egg "of" Colombo ".... "" DDD-

I start to research the recipe and a well-known board will find nothing less than the recipe Papum (thanks Papum, you're a legend!) which is precisely the Genoese, but above all is a mess!

said than done I copy the recipe, the right a bit 'in my usual way of working, loving preparation of the dough by hand, watches all anxious and baked, and finally present the result to the whole triumphant little chef ...... . And he said:


"Daddy, now I do the 'Pandora Genovese ??"........


As mentioned above I have a little 'adapted ingredients and method, first doses: I reduced everything in proportion to get a cake from a kilo. Secondly

per me usare tutta Manitoba per un impasto così poco idratato mi sembrava un po' esagerato e così ho fatto circa metà e metà.



Ingredienti
Farina Manitoba 150 gr
Farina 0 da pizza 175 gr
Acqua 145 gr
Lievito 10 gr
Zucchero 80 gr
Burro 80 gr
Sale 1/2 cucchiaino
Uveta 190 gr
Canditi 160 gr
Pinoli 35 gr

Procedimento
La sera prima preparare una biga a lenta maturazione: sciogliere 1 gr di lievito in 75 gr di acqua tiepida e mescolarla a 150 gr di Manitoba.

Lasciar maturare 18h circa a 18°.

Al giorno dopo preparare tutti gli ingredienti: tagliare i candti a cubetti, ammollare l'uvetta e sgocciolarla. Prepare a

lievitino dissolving 9 grams of residual yeast in 70 g of water then mix with 75 grams of the remaining flour (the 0)

Let inflate covered 40 'between 25 and 30 degrees.

After the interval, place in bowl with lievitino: the chariot, the remaining 100 grams of flour, sugar and salt.

Turn on the pastry then continue to knead until the dough is well blended.

Now add the butter one third at a time doing it well absorbed before each addition, the mixture will eventually be quite smooth and elastic. At this point

incorporate all the fruit taking care not to break the dough. Butter a large bowl

format and put the dough into a ball, cover and put in half an hour in the refrigerator at 5 ° for about 12h (overnight in my case).

After the interval put at room temperature and after 1 hour and 30 ', turn the dough on a pastry, wrap it carefully with the ball in the end.

Put it on the plate for cooking and then covered with parchment paper


and set to rise to 30 ° for 3-4h or until doubled, covered with a clean cloth.

Al doubling says, with a sharp blade, cut a triangle on top of the cake.


Place in preheated oven at 180 degrees and bake for 45 'around.

If necessary, cover with aluminum halfway through cooking.

stored in a plastic bag keeps well for a week.

Oral Cancer More Condition_symptoms

turrets Marron Glace (of Acquolina)


With the advent of the new year one of the goals that I set is to publish a bit 'more than recipes viewed or received by friendly people, and bloggers.

Some recipes are noted by a few days a few months, in short, slowly unraveling into account the "binder" of printed and rendering to each what he deserves.

Today's recipe is then another blog to be exact that of Frank- Acquolina .

That I had the pleasure to meet you in person when last October with her husband happened to Florence for the occasion of which you spoke here.

a long time he had jotted down this recipe (in a moment a year!), In which very nicely put off for another post on my temper and never had the opportunity to return the courtesy.

The occasion was finally there after Christmas when I took advantage of the offer / sale of marron glacé, which as you know I do not like so much to buy at full price, but if they are discounted by 50% understand that they become irresistible!

Since its creation I have custom just a bit by reducing 'the proportions of the "towers" and then I gave them something to "fan" more pronounced.

I left unchanged ingredients and doses in the ganache though I think there would be just fine in less than a tablespoon of cream replaced with a tablespoon of Ruhm ... ,-D

Latest notes: first, what you see in the picture is the result obtained for a third of the doses given, and secondly, if possible, choose a good percentage of cocoa chocolate with between 60 and 70%.

Ingredients

For hard chocolate 300 g dark chocolate

For the ganache

fresh cream 250 g dark chocolate 150 gr

marron glacé in pieces 100 gr

procedure

Does stepping on a bit 'with the brown back of a spoon in a cup to soften and then whisk together with cream.

transferred to a saucepan on the stove and put it in a water bath.

Finely chop the chocolate and add cream, stir well and when all is well amalgamto remove from heat and let cool thoroughly, including a shift in the fridge for an hour.

Once cool fit well with the electric whisk and transfer to a sac-a-few with a star nozzle. Prepare

discs: Melt the dark chocolate, tempered, spread 3 / 4 on a sheet of parchment paper to a thickness of about 1-2 mm, the remaining quarter to put in a croissant with parchment paper or another sac-a-grille with a few smooth 2 mm and as shown here also , get faster decorations Let the 15 'least before removing.

Back in the meantime chocolate spread that is clotted with a pastry rings of 5 cm diameter discs cut out a number starting from the outer edge.


Dial towers by placing the base disks (choose the most ugly sight that will be less visible) and the sac-a-few apply the filling, place il secondo disco applicare ancora ripieno, terzo disco con un ciuffetto di ripieno ed infine la decorazione di cioccolato.

Per la foto ne ho fatte 3 decorate e 3 no... non so decidermi se mi piace di più con o senza... e a voi come piace di più?

Light Headedness More Condition_symptoms

Raggedy TIME

BLOGGHINE Hello to all friends and many wishes for a

WONDERFUL 2011!

this new year I started knitting tiny sweaters,

little sweaters with little buttons,

white and blue, as I have been asked;

I love knitting, and I always prepare a few more

so that they can choose to renew and a bit 'my little wardrobe ...

KNIT When time stands still ...
must stop: I have always too little!
The days running frantic,
but when I squatted down with the needle and the ball ...


This time racing and is reflected in the mirror,
increase wrinkles and years and creams do not stop ...
but there is a friend who has very many years, almost one hundred!
He has wrinkles on his face,
and she sewed sweaters ...

... I knew that you had got it!

yeah, yeah, that's her!

E 'the doll of the heart and affections,
sweet doll the American tradition, one that comes
straight to the heart of one who sees through the eyes of children.
E 'ANNIE,
the Raggedy Ann.


The following photos belong to a very special doll,
born in a snowy day,
who arrived just where she walks,
the person, who would love .. .

Her dress has elastic cuffs and Velcro opening up the back,

for easy removable covers (yes, it is made for play!)

E 'built in a beautiful cotton and comes complete with MyDoll

drawers and apron

(we do not miss anything here!)

' s all sewn, no use of the hill.

I am preparing (if not ... I sew KNIT!)
some sisters in this sweet Annie,
one is booked for some time (holy woman who knows how to wait)
the others are available to be taken,
you know that then they go where they go ...


Thank you for wanting to share with me
this little moment of magic and suffering.

Antonella