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Washoku

I finally tasted this rice miso (specifically for people allergic to soy), bought at a natural foods store in Kichijouji.

this is il negozio . i supermercati giapponesi sono il paradiso su questa terra.
blog is updated again! ! Natural House in Kichijoji bought rice miso (soybean none / gluten and Shimo Kana?) Tried to make miso soup. Pretend to eat soup in a decade "after all, the best soup!" Stomach. . . All right!

this is for persons allergic to soybean miso. because my problem with the classic miso is linked to contamination with barley - the types of miso is also to barley and can not be sure that the classic rice is produced in containers 'pure' - Whereas, however, that for people allergic to soy is produced in only two varieties of rice and millet, with no other ingredients except the salt, maybe the rice miso / soy zero is safe for those allergic to gluten. .. so we have prepared two dinners (if I have to poison me, better do it big)

Saturday dinner

miso soup, steamed rice, sauteed vegetables to Momoy (pioppini the Japs are excellent substitutes for mushrooms in various recipes ) type omelette okonomiyaki (when I say that we are on the ketchup and slices of dried fish horrified ..?)

Sunday lunch

miso soup, rice steamed kabocha squash braised nimono not the Japanese), salmon baked with onions and pioppini

gastrointestinal symptoms: not received
sin, I only got a package.

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cups

hate the word 'cups'. in fact, I believe that even exists.

I tasted through the eyes of mini souffle with saffron rice and a bacaro behind San Marco, in the field of War (re-opens on February 17, maybe I can steal a picture) prepared in silicone molds, and I have used the my way.

instead of the usual omelette with three eggs a bit 'of bacon and steamed red potatoes and cut in cubes can be made 6 pies like those in the photo. as if I could eat eggs every day, and that the Japanese requested that I submit that an egg a day is the amount tolerated by the doctors of Japan, I share this system with three eggs for six days, I do not I feel guilty and I have a good filler for my obento. variants that can be invented are a lot of (coming soon)

ex souffle * (I've just withdrawn from the furnace had gone flat) pumpkin and ricotta cheese (and cheese)
* soufflés are not, because when I read the true recipe for the souffle, I immediately discouraged, cream, white whites, and that is! However, good

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untitled

myriad of photos shot with the idea to put on a blog - last week I photographed kitchen + bedroom in a state of total chaos in order to equip a hypothetical future post titled 'before and after ', the series to find incentives to put house in order I'd do anything - and then at night I always find a plausible excuse for not turning on the PC and going to collapse on the sofa, after the daily dose of cheese and red wine. which is not a healthy habit alone and always know, after sin, I repeat very good intentions for the next day - they seem so simple to follow, meaning satisfied, that I add a couple to make it big, like studying all day and get back to writing all their own - and then staying just let them slip back queltanto enough to always find myself on the couch at night before. The trouble with photos of the recipes is that there are no stored quantities. more or less I just know the ingredients to replicate a dish - especially as the recipes of the newspapers they reject the default half, ingredients, for a dish that requires more than four is a mess unless you Whether soup. enough, as she said my grandmother always making me angry is the illumination of the Buddha in the kitchen. and if an ingredient is missing from the cupboard, so it should not be necessary if they can do without. to the limit, it takes me an egg.

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Food intolerances are toxic reactions to ingestion of a food. There was still no universally accepted because of the nature of food allergies. It 'possible that some diseases which often suffered by children (including rhinitis, bronchitis, ear infections, gastroenteritis, conjunctivitis, skin disorders ...) are a con-cause of food intolerance, but is more likely that excessive industrial manipulation of food, the long-life and the excessive consumption of red meat and refined grains, is causing a significant increase of diseases of the immune system with consequent increases in food intolerance, even in children.


How to identify food intolerance in our children?


Using the EAV testing, safe and non-invasive, involving the use of test vials, you can identify foods to which they are intolerant in this period of their lives. In the first phase it is necessary to eliminate or significantly reduce the intake of these foods, reorganizing their food, but it is not necessary to continue to do so for life. Once the disorder, together you can cure him. The Naturopath through a 'personalized nutrition, herbal remedies, trace elements, body techniques, to take your pet to a newfound prosperity. Once rebalanced and strengthened the entire body should submit them back to a food intolerance tests and see if some foods for which they were intolerant of the results are now well-tolerated by children so they can resume eating gradually.

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out of time

a myriad of photos I took during the holidays - and that they have not been since I went almost every day in the office (take this opportunity until I have one ..) - and I was promised to upload a bit 'before the witch takes away all the holidays, which I did promptly.

the unfulfilled promises. basically it's never too late to remedy it, especially if we ourselves (as are practically the only one who read this blog!).

so while I let my feet freeze on the floor waiting for me to dry the glaze - I have lost sensitivity to the ankle - I pay tribute to the most unusual Christmas tree I've ever seen (I had also photographed in 2009 with my old Fuji, but with the Canon PowerShot SX210 IS x is not advertising, this year I came a lot better.

Happy Holidays

's Christmas tree is hung from the ceiling, in place of the chandelier!

here it more closely. disregard for privacy, the house is a first floor that overlooks Campo Santi Giovanni e Paolo, Rosa Salva pastry side:)

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PRINT ARTICLE NEW BOARD

the day Friday, January 7 has been elected the new committee to which they belong Valeria Anfossi, Massimo Brunetti, Sebastian Carrara, Alessandro Castagnino, Monica Conterno Fantino Francesca, Susan Fazio, Barbara and Lara Sappa Sappa.

Valeria Anfossi and the new president, vice president and secretary is Barbara Sappa Alessia Castagnino.

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Happy New Year !

明けまし て おめでとう!