Flo

DeRank ™: 11,75

DeAge™ : 6426 days • Here since 4 november 2008

Love Contact

Jim Ward In The Valley, On The Shores

21 mar 10

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Oh, in the meantime, I listened to the EP. Nice, not too demanding, easy to listen to. Approved :)

Jim Ward In The Valley, On The Shores

21 mar 10

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Here we are exaggerating.

Jim Ward In The Valley, On The Shores

21 mar 10

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Casamorta, you’re just jealous...

Jim Ward In The Valley, On The Shores

21 mar 10

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And finally you've made your decision! Good job, arancino with ragù, you deserve a kiss :*

Rainer Maria Rainer Maria EP

19 mar 10

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You’re getting better and better. Concise but effective :*

Timoria Viaggio senza vento

19 mar 10

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Ah, how many memories...(perhaps my rating is influenced by those). A bit of a lackluster review, though.

The trailer seems interesting to me and the review made me even more eager to go see it (what did I just write? Oh well). Too bad it's not playing around here. Ah, you forgot that Norway had the honor (?) of hosting me for a year...

Van Morrison Blowin' Your Mind!

8 mar 10

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It was five fucking o'clock. And I’ll give you five too. How come there are only two comments? :O

Ildefonso Falcones La Mano di Fatima

7 mar 10

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I had read Falcones' "The Cathedral of the Sea" and I must say that I quite liked it, actually. I devoured it in a couple of days. I would like to read this one, but I will wait to borrow it from someone or for a budget edition to come out (or maybe I'll get it from the library, who knows).

Le Vibrazioni Le strade del tempo

1 mar 10

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orecchiette, cabbage, and chickpeas

about 400 grams of cabbage;
2 cans of pre-cooked chickpeas, drained weight of 240 grams each;
300 grams of orecchiette;
4 cloves of garlic;
olive oil;
a generous handful of grated Parmesan or Pecorino cheese.

Preparation.
Open the cans of chickpeas; pour them into a saucepan with their cooking water, reserving a few tablespoons. Let the chickpeas warm up and flavor for about ten minutes.
Meanwhile, wash and clean the cabbage. Bring a large pot of salted water to a boil, and when it boils, add the cabbage. Allow to cook. In a skillet, add the oil and the peeled and crushed garlic cloves. Let them sauté, then remove the garlic cloves and add the already boiled and drained cabbage. Let everything flavor, then add the previously heated and drained chickpeas.
In the same boiling water used for the cabbage, cook the orecchiette. Once they are cooked, drain them and add them to the skillet with the cabbage and chickpeas. Add a few tablespoons of the reserved chickpea cooking water. Toss everything in the skillet, mixing well, then sprinkle the orecchiette with a generous amount of grated cheese.