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I apologize, but I find the rating of the work slightly disconnected and poorly aligned with the content/meaning of the text.

Personally, I had the chance to observe on stage the good Salis (never Epifani, not even the unionized one, for the precision) more than once: a true force of music-nature both when handling the accordion and the piano. Well done, Mr. TelespallaBobbe. Unquestionable respects.

Between one de-review of the Magnetic Death and another, I would suggest the exquisite dish of Arabic Couscous. Ingredients: Couscous (semolina couscous) 1 kg, Fatty mutton (shoulder or saddle) or beef (neck, brisket, shoulder, shank) 1.5 kg, Medium savoy cabbage 1, Onions 500 g, Red pumpkin 500 g, Carrots 500 g, Peeled and de-seeded tomatoes 250 g, Small turnips 250 g, Potatoes 250 g, Chickpeas soaked the night before 250 g, Fresh coriander (or parsley) 3 sprigs tied together, Spicy chili peppers 1 or 2, Cloves 4, Pepper 1 teaspoon, Saffron A pinch, Lemon juice 1 tablespoon, Butter 150 g, Olive oil 1 glass, Water about 6 liters.
Preparation: Wash and drain the meat, cut carefully into 10 equal pieces. Remove the core and heart of the cabbage by cutting deeply with a sharp knife. Put the meat in the couscous pot, the cabbage, 2 onions in which 2 cloves will be inserted each, the chickpeas, saffron, pepper, salt, water, and cook over high heat. Place the couscous in the top part of the couscous pot and place it on the boiling pot. The steam should come out only from the top, so it is recommended to tie the two parts with a damp cloth or aluminum foil to avoid steam escaping. Continue cooking for half an hour. Remove the couscous, place it in a large deep dish, separate the grains by rubbing them between the palms of your hands with the help of a ladle. Sprinkle with 2 or 3 ladles of slightly salted cold water, separate the grains again, and let rest for 15 minutes.
Add to the boiled mixture the onions, tomatoes, turnips, carrots, and after 10 minutes also the potatoes and pumpkin cut into pieces, the tied coriander or parsley, and the red chili peppers. It is advisable not to peel the skin of the pumpkin; otherwise, it will fall apart. When the broth is boiling again, repeat the previous operation with the couscous, but this time add olive oil instead of water. Return the couscous to the top part of the couscous pot and cook for another 5 minutes from the moment steam escapes. Separate the couscous again. Check the cooking of the meat, legumes, and adjust the salt level if necessary. Arrange the couscous in a cone shape on a large plate, make a hole in the center, place the meat and legumes inside, drizzle with broth, and let absorb. Serve the remaining broth so that everyone can add it as desired. Buonappetito.

I might be mistaken (as usual) but in my opinion, the group in question, for the title of such a reassuring work, was inspired by the recent events carried out by the well-known democratic/peaceful humanitarian operator Giorg Dabliu Busc.

Hey there! To be perfectly honest, for the sake of proper correctness, you should direct your cordial and appreciated thanks to the entire editorial staff. @Mademoiselle Pallini-pallini Terry pallini-Pallini: indeed! We reason to sell as well as to rent out. I would ask, at this point, if you also remember the legendary Bartolomeo Pestalozzi from Pinerolo.

All's well that ends well (Nick Carter used to say that too..)! Agh!

As dinner time approaches, I would say it's time to hand over the floor to the more substantial pots and pans. Lasagna Bolognese - Ingredients for 8 people: 1 kg of classic Bolognese ragù; 400 g of freshly grated Parmigiano Reggiano; béchamel sauce made with 100 g of 00 flour, 100 g of butter, 1 liter of fresh whole milk, fine salt, and nutmeg to taste; butter, about 200 g; 1 kg of green pasta made with 700 g of 00 flour, 3 fresh eggs, 350 g of boiled spinach, well drained and chopped; a rectangular baking dish of about 25x35 cm, at least 6 cm deep.
Preparation: place a pot filled three-quarters full of salted water on the heat, bringing it to a happy boil. Cut the pasta into rectangles of about 15x10 cm or, for those who are skilled, just slightly smaller than the chosen baking dish, and toss them into the boiling water, removing them as soon as they float to the surface. After a quick dip in cold water, let them dry on a clean white cotton or linen towel. Grease the bottom of the baking dish with butter and sprinkle a few spoonfuls of ragù and béchamel over it. Cover with the necessary rectangles of pasta and spread a thin layer of béchamel, generous ragù, butter dabs, and plenty of Parmigiano on top: all must be in as even a layer as possible, taking care to avoid air bubbles (to achieve this, poke the pasta three or four times with a toothpick). Continue this way for at least 6 total layers and finish with a layer of pasta on which to spread a bit of ragù mixed with some béchamel, a few butter dabs, and a sprinkling of Parmigiano. Finally, place a dab of butter in each corner of the baking dish. Bake for 25-30 minutes at about 180 degrees in a preheated oven. For those who enjoy slightly crispy lasagna, we recommend turning on the grill (not more than 2 minutes) for a light browning that does not contrast with the softness of the inside. Lastly, ensure that the layers are even, the ragù is abundant but not excessive, and the béchamel is creamy and lightly distributed. Allow to rest for 5 minutes before serving. The portions on the plate should stand upright! Buon Appetit_!

@ILMIGLIORE: "People like you have a habit of going where the crowd goes." I will tell you: "the crowd" is a fundamental physical quantity, defined according to Newtonian mechanics as the measure of the inertia offered by bodies against changes in their state of motion. In Newton's theory of universal gravitation, mass also plays another role: it constitutes the charge of the gravitational force. Einstein’s theory of relativity justifies this dual role and closely ties the concepts of mass and energy (E = mc²). Unlike space and time, which can be given operational definitions in "intuitive" terms of rulers and clocks, defining the concept of mass requires explicit reference to the physical theory that describes its meaning and properties. The intuitive pre-physical concepts of quantity of matter (not to be confused with quantity of substance, measured in moles) are too vague for an operational definition, and refer to common properties — inertia and weight — which are considered distinctly from the first theory that quantifies mass, Newtonian dynamics. P.S. I hope I have convinced you of my good faith regarding "mass." Massified regards.*

"One must admit that Metallica have really worn us down a bit.." I would refer back to the opening of the de-review published just a few hours prior to yours. Personally, I found them (moderately) boring already back in the archaic nineteen eighty-five. But maybe the recently released magnetic (attracts or repels?) album is also listenable (who knows).. but who has the desire? We will see. Good luck. And male children (if one should desire them).

Exactly: Cilmi who? Francesco Seta who? Bartholomeo who? In short: who? Wonderful cover. On the folcacaliptic discobolus (I've been quite musico-lazy these days) I wouldn't really know anything. Mixed assorted greetings with a taste of licorice.