our football captain national team cristi chivu get married with adelina elisei at the news...they make positive comments of course and someone asked a silly questions ,,why the bride allways look so happy and the groom so worried ?''
in the pic is a ,,perfect bride'' but is not chivu's bride...:) is anotherone.
Movie Discription: After returning to the town she grew up in, high school student Midori is reunited with Ryuke, a friend from childhood. Together, can they sort out the folklore surrounding the young boy fortuneteller who so easily steals all the girls' hearts with his black clothing and mysterious ways?:
Well I love this movie!!! Another cute Japanese movie.. The actress was okay.. I just love the setting..I wasn't really scared watching it. I just sooo love the setting of the movie.. Sooooo Japanese!!! :) The movie is peaceful. The story is also unique.. I give it 4 stars!!! I recommend This movie.. It's worth to watch..
If you ever watched Lake House of Sandra Bullock and Keanu Reeves it was just the remake. The original movie is the Korean movie titled il Mare. At first i didn't thought it was same story as the lake house but as the story went on. Wow!!! I fell in love with it.. It's worth watching like some other Korean love Stories too... Darn.. you'll never regret watching this movie.. heres the link: http://www.crunchyroll.com/media-25849/Il-Mare-Movie-Part-1.html
I don't know if you can see The changes that have come over me In these last few days I've been afraid That I might drift away I've been telling old stories, singing songs That make me think about where I've come from That's the reason why I seem So far away today
[Chorus:] Let me tell you that I love you That I think about you all the time Caledonia, you're calling me, now I'm going home But if I should become a stranger Know that it would make me more than sad Caledonia's been everything I've ever had
Now I have moved and I've kept on moving Proved the points that I needed proving Lost the friends that I needed losing Found others on the way I have kissed the fellas and left them crying Stolen dreams, yes, there's no denying I have traveled hard, sometimes with conscience flying Somewhere with the wind
[Chorus]
Now I'm sitting here before the fire The empty room, the forest choir The flames have cooled, don't get any higher They've withered, now they've gone But I'm steady thinking, my way is clear And I know what I will do tomorrow When hands have shaken, the kisses float Then I will disappear
[Chorus]
Caledonia's been everything I've ever had Caledonia's been everything I've ever had Caledonia's been everything I've ever had.
Dans une taverne du vieux Londres O se retrouvaient des trangers Nos voix cribles de joie montaient de l'ombre Et nous coutions nos curs chanter C'tait le temps des fleurs On ignorait la peur Les lendemains avaient un got de miel Ton bras prenait mon bras Ta voix suivait ma voix On tait jeunes et l'on croyait au ciel La, la, la... On tait jeunes et l'on croyait au ciel Et puis sont venus les jours de brume Avec des bruits tranges et des pleurs Combien j'ai pass de nuits sans lune A chercher la taverne dans mon cur Tout comme au temps des fleurs O l'on vivait sans peur O chaque jour avait un got de miel Ton bras prenait mon bras Ta voix suivait ma voix On tait jeunes et l'on croyait au ciel La, la, la ...... On tait jeunes et l'on croyait au ciel Je m'imaginais chassant la brume Je croyais pouvoir remonter le temps Et je m'inventais des clairs de lune O tous deux nous chantions comme avant C'tait le temps des fleurs On ignorait la peur Les lendemains avaient un got de miel Ton bras prenait mon bras Ta voix suivait ma voix On tait jeunes et l'on croyait au ciel La, la, la ...... On tait jeunes et l'on croyait au ciel Et ce soir je suis devant la porte De la taverne o tu ne viendras plus Et la chanson que la nuit m'apporte Mon cur dj ne la connat plus C'tait le temps des fleurs On ignorait la peur Les lendemains avait un got de miel Ton bras prenait mon bras Ta voix suivait ma voix On tait jeunes et l'on croyait au ciel La la la... On tait jeunes et l'on croyait au ciel.
The first courses are prepared using ingredients provided by the uncontaminated land and sea enriched by a sun that shines for almost the whole of the year. The base ingredients for the majority of these dishes are potatoes and flour, olive oil, spices and salt, garnished with premium grated sheep's cheese. There is also rice and polenta which, although do not have their origins in Sardinian cuisine, are used as staple ingredients in Sardinian gastronomy.
Culurgionis One of the fundamental dishes found on the menu of the zone of Ogliastra, is prepared by the women for Sunday lunches or special occasions such as weddings, baptisms, etc. Culurgiones are a kind of crescent-shaped ravioli with a rather particular filling, closed by pinching together the pastry in the form of an ear of barley.
Culurgiones Ingredients for the filling: 11kg of potatoes 200 gms of grated cheese 2 eggs Mint, Salt, Oil
Ingredients for the pastry: 500 gms of flour, 1 egg, Water
Preparation Filling Place the potatoes in water to boil and lightly fry a chopped onion in oil. Mash the boiled potatoes and add the fried onion and the grated cheese, oil, eggs, salt according to taste. Mix together well the ingredients. Preparation time: 40 mins. Pastry Mix together the flour and egg, adding gradually the water until the pastry has reached the correct consistence. Preparation time: 15 mins. Roll out the pastry with a rolling-pin, cut into circles and spoon the filling onto the pastry circles. Once this is done, close the pastry by pinching the edges together. When this is completed, place the parcels into boiling, salted water until the culurgiones float on the surface. Remove from the water and place in a deep bowl and garnish with tomato sauce and grated sheep's cheese.
gnocchi di patate Gnochettusu de patata Ingredients: 1 kg of potatoes 2 eggs Oil Finely chopped mint 200 gms of grated sheep's cheese 4 tablespoons of flour
Preparation Place the potatoes in water to boil and lightly fry a chopped onion in olive oil. Once boiled, mash the potatoes and add the onion, grated sheep's cheese, egg, mint and flour. Roll the resulting paste into balls and turn them in the flour. They are now ready to be cooked in boiling water. Preparation time: about 1 hour
Maccaronisi de ungra ( with potato) Ingredients: 1 kg of potatoes 100 gms of flour
Maccaronisi de ungra ( with flour) Ingredients: Just flour; once cooked, serve with ragù and grated sheep's cheese.
Minestroni de gigiri Ingredients for 4 persons 200 gms of potatoes 250 gms of dried chickpeas 200 gms of minestrone pasta 1 small stick of celery 1 fennel cut into quarters ½ glass of olive oil Salt, Water
Minestroni de Cas'e vitta Ingredients: 200 gms of potatoes 200 gms of fresh beans 200 gms of minestrone pasta 300 gms of "Cas'e vitta" (salted cheese)
Spaghetti alla bottarga Ingredients for 4 persons: 5500 gms of pasta 100 gms of mullet roe 1 glass of oil 125 gms of butter
Preparation Boil the pasta in lightly salted water, preferably "al dente", in the meantime, place the mullet roe into a pan and brown in some oil. When cooked, turn the pasta into the pan and mix with the roe. Serve with a light sprinkling of grated mullet roe. The butter can be substituted for olive oil to create a more delicate taste.
*Bottarga (mullet roe)* The "buttariga" is made with eggs of the mullet, gathered around the period of August-September when the mullet leave the rivers and lakes to head for the sea where they lay their eggs. The eggs are completely submersed in salt for two to three hours then hung to dry in a dark, dry place. You can find the roe grated or in the form of short, rather wide bars. That of Cabras, Tortolì and Olbia delicious.
A madrigal is a type of secular vocal music composition, written during the Renaissance and early Baroque eras. Throughout most of its history it was polyphonic and unaccompanied by instruments, with the number of voices varying from two to eight, but most frequently three to six. The earliest examples of the genre date from Italy in the 1520s, and while the center of madrigal production remained in Italy, madrigals were also written in England and Germany, especially late in the 16th and early in the 17th centuries. Unlike many other strophic forms of the time, most madrigals are through-composed, with music being written to best express the sentiment of each line of a poetic text. The madrigal originated in part from the frottola, in part from the resurgence in interest in vernacular Italian poetry, and also from the influence of the French chanson and polyphonic style of the motet as written by the Franco-Flemish composers who had naturalized in Italy during the period. The madrigal is related mostly by name alone to the Italian trecento madrigal of the late 13th and 14th centuries.[1]
The madrigal was the most important secular form of music of its time. It reached its fullest development in the second half of the 16th century, losing its importance in the early 17th century, when forms such as the solo song became more popular. After the 1630s it merged with the cantata and the dialogue, and the solo madrigal was replaced by the aria due to the rise of opera as an important genre.
