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GianLuca car?

Buongirono.
Waiting for photos of the mysterious hominids that lived in our class, I would raise a question ... moral (!?!).
piss on a car is a crime? A bad thing? Mark their territory? Or just a simple gesture of affection?
We asked a sample of people and the result was shocking:
43% is a bad thing not piss

1% 56% if the car is Gianluca ... is little pee, poop everywhere would be a go go top
That said I do not know what to say. But I think
Gianluca who saw it did not like the news blackout that has rinchuso.

Launch the survey:
What would you do to the car of the neck?
Bye

Does Tazorac Work On Flat Warts

Supper

LOGISITCA
Logistics has been managed to some dick (my fault, but most of that big gay Parrinello): the first classic furniture Parini for vandalism, and then straight to the restaurant!
Parini is a pity that Forlimpopoli and I had to prenotatao Predappio!

PARTICIPANTS
Oh well ... passed the first stage we found ourselves in 7 to Pacheggio of San Martino:
- Thomas Bandini
- Gianluca Casillo
- Carlo Parrinello
- Gianluca Collagrossi
- Marco Bernardi
- Gigi Loiodice
- Matthew Marisi

NOT RECEIVED:
- Gabriele Bucci said GUARDIAN OF CHICKENS:
for secret mission to discover Russian spies infiltrated the pizzeria
Villafranca - Parini Carlo Mastro Geppetto said:
for a birthday of an aunt of the third degree of second cousin of the mother of his girlfriend.
- Massimo Gardini said PUERK:
with aliens landing on kidnapping and testing of space raiders anal
- Valentino said Mingozzi SATAN:
I miss not received an sms ... I would say that a comment would be wasted!

RESTAURANT
YEARS 30 'Predappio.
Bruschetta is always the toast ...
3 of 1.20m (including taste: boiled, fried potatoes, mayonnaise and fontina
!!!!) I had considered that to celebrate the birthdays bring dance music to the 90 throttle for more than 45 seconds ... Splitting TIMAPANI!

looked like a Masonic dinner ... people selling services, who knew people, I give to you you give me ... we give you here and then I put there, I'll know .... eh eh
the remainder of the food was good ... evacuation wateriale has shown the day after (Send photo if you have done!)

AFTER DINNER
Colla brought LOW INVESTMENT ...
and it was so low that they wanted to stay open for 10 € ARCI card!
After a long consultation ... if the card is inserted into the sphincter and we went to HUBBEY.
(Colla remained low there drinking beer and then we would have reached!)
Harp beer to go go ... with its classical and rain of peanuts!
Parinello the most affected ... and Mark has proven the theory of the floating nut in the beer goes up and down ... MAYBE THE PERPETUAL MOTION?
Meanwhile Jos has farted all night on the vest Gigi!


GREETINGS
the package does not reach us at the pub but it has disappeared ... and then we have to return his car vandalized YOUR CAR OF SHIT! (SEE PHOTO).
facenado What was Matthew? Rate this survey!

next dinner
May 15, 2009
Who wears a dinner companion RARE paid.
CASELLI The rarest is considered, then MONTEVECCHIO ... and Ronco (ask Jos)!

Sims 2 How Do You Get A Pram

21/11/2008 OPEN THE BLOG OF UFFICILAE 5AEN ITIS

Hello everyone! As promised
was officially opened on the blog Our mythical class 5AEN !
Will be a meeting point, a catalyst of crap and bullshit ...
but most will aim to re-join for dinner prox!
And then ... maybe ... the web will let us know ... WHO 'box !

Bye

Kate Playground Free Wallpapers

Neapolitan cuisine / I RAW FISH: THE SQUID SALAD FENNEL

A very simple recipe for lovers of raw fish with a little ingenuity-that-be tried even giving a blanched cuttlefish

Ingredients for four people:

300 grams of medium-sized fresh cuttlefish

2 large or 3 small fennel

oil to taste salt pepper

lemon

Clean the fennel and set aside the beard, wash them well and cut into thin strips. Season with oil, pepper and a little 'lemon. Cover with plastic wrap and refrigerate.

Clean the cuttlefish, scacquarle under running water and cut into thin strips with scissors. For those who do not like raw fish boil a pot half full of water, when in full boil drop the squid for a few minutes, remove and cut into thin strips. Season the chopped squid with oil, pepper and a bit of grated rind of lome. Cover with plastic wrap and refrigerate for several hours.

Just before serving, mix the fennel already seasoned with squid, adding a bit 'of lemon juice and serve, garnishing with the "beards" of fennel.

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Neapolitan cuisine / EGGPLANT IN CHOCOLATE SAUCE

It 's a dessert unusual and strange as it may seem very delicate and should be served with hot sauce.

Ingredients for 6 persons: 3

nostrano type of eggplant, black, long

150 grams of dark chocolate

a bit 'of water

a handful of flour

oil to taste (for those who prefer better fried in extra virgin olive oil olive oil)

100 grams of candied citron and orange peel

Cut the eggplant into thin slices, cover with the double salt and let drain for a while 'so it does not blacken, rinse them well so who does not feel the salty taste, dry and fry in hot oil. Dry with paper towels.
For the sauce: Heat the water in a saucepan, add the flour, dissolve it, then put the chocolate and turn until there is not a lump. Put in 2:00 to 3:00 each dish of eggplant slices, pour the hot sauce and candied fruit cut into small pieces.

Jacksonville, Fl Gloryholes

Neapolitan cuisine / SAUT CLAM

The secret to this recipe, however simple, is to replace the traditional "spray" of white wine vinegar, my mother used to say that the wine tastes sweeter "softens" the taste of the clam too. Watch this delicious fruit of the sea: he said that I was the first director, Marcello Sabbatini who ran Autosprint that the Neapolitans are like clams. The good ones are true, cool, flavor. Negative as the clams are true: they do a tummy ache ... It is not the same difference that passes between the clams and the homegrown Filipino who now have invaded almost all farms, but still ... Obviously the true is good. How to distinguish? And 'certainly bigger than the Philippines and less bright colors. A variation consists of clams, "lupine", which are very similar but are more easily from our local.

Ingredients for 4:

1.2 kg of clams

a clove of garlic, a chilli

olive oil to taste a handful of fresh chopped parsley

two tablespoons of vinegar

Before cooking the clams, put them in clean running water for a few hours, to slough off some possible sabbia.Poi dry residue with a damp cloth. Heat the oil with the garlic in a large frying pan, when the garlic is golden, put the red pepper and clams, taking care CONUN slotted spoon to turn them from time to time. When the shells of the clams begin to open, pour the vinegar. Cooking is finished when all the clams are open: if some shellfish is closed, delete it. Then sprinkle with chopped parsley and serve hot. It 's a dish that can be cooked when the guests are already on the table in view of the rapid firing (5-6 minutes fuocovivo).

Serve hot with toasted bread.

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Neapolitan cuisine /

Neapolitan cuisine - especially in my home - unfolds along two lines: the garlic and oil with the parsley and the basil with the tomatoes. Almost all the dishes have a base or another, usually for seafood dishes, including the first, is more suitable for the dressing with the parsley. For the first and some vegetables such as eggplant, the ideal marriage is with the basil. In some cases, rarely, parsley and basil, even go together. Most of the time with regard to raw parsley. Some examples? Always with garlic and oil, parsley, mushrooms, fried and roasted peppers, artichokes.

courgettes and beans are vegetables possibilities also accept basil and mint.

green peppers and eggplant with basil mate.

Swollen Sore Knuckle From Punching

GARLIC AND OIL AND FRIED ARTICHOKES Indore

Whenever mother prepared these artichokes, difficult to arrive at the table because they rubavamo freshly fried. I thought they were unbeatable, however, the variation on the mint leaves, which I discovered thanks to my friend's Aunt Armida, Aunt Rosalie cooking some incredible things, is truly remarkable.

For 4 people: 4 artichokes

100 grams of flour

two eggs

half a lemon salt pepper

oil

mint leaves.

Clean the artichokes, cut into thin slices and put them in water with half a lemon down to prevent blackening. Dip them in flour. Beat eggs with salt and pepper and incorporate the mint leaves. Soak the artichokes in the mixture and fry in hot oil.

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FRIED MUSSELS

INGREDIENTS FOR 4 PEOPLE:

4 eggs

A HANDFUL OF MUSSELS

PARSLEY SALT PEPPER

LEMON OIL QB

Clean the mussels, put them in a saucepan with a pinch of pepper and let them open. Once cooked, peel and keep aside.

Beat eggs in a bowl with a pinch of salt, add parsley and mussels: just pour everything into a greased pan and cook first on one side and then the other. Serve hot and the frittata, who likes, with a slice of lemon.