Liquid In Cuticle Of Finger

HobbyDonna new competition! Place

Given the great success of last year's contest Hobbydonna and calendar that came out this year revive him but have joined forces with the Lumina editions and Skillfully Fair in addition to the calendar will also create an agenda that will offer no less than 2 projects per month. If the math does not leave me 12 + 24 = 36 projects to be selected!
These shots I made them at the fair booth Hobbydonna Cleverly, show the calendar in all its beauty


The contest is called protagonists of Creativity ( found here the notice of the competition ). In short, everything is to create its own object and describe its implementation step by step and maybe take some pictures of the most important steps. There are 15 different categories where you can indulge and you can submit up to 15 projects: you can choose up to 5 categories / techniques and submitted for each technical option 3 projects.
Here are the techniques you can use , there really is everything!
- Costume (they are open to all techniques and materials)
- Painting Country (Country and Decorative Painting)
- Creative Sewing (clothing, accessories, bags, equipment for the home)
- Decoupage (classic, painting, 3D, etc ...)
- Felt (Felt Needle Felt Felt in water and sheets)
- Home Decor (home decoration and accessories, stencil).
- (mesh, knitting)
- Miniatures (tiles, houses, etc.).
- Mosaic
- polymer clay and modeling
- Patchwork (patchwork, applique, quilting, boutis)
- Embroidered (traditional embroidery techniques with all and cross-stitch)
- Creative Recycling (restoration of furniture and home accessories, recycling and processing all types of materials and yarns, altered art)
- Scrapbooking (scrapbooking, stamping)
- Crochet (crochet, filet, mounts, butterfly loom, fork)

You have until May 15 to send the photos

Prizes? are rich! In addition to advertising on the site of Hobbydonna, the publication of its projects on schedule and agenda and display their creations at the fair Skill autumn 2011 edition are:
- + 1 free ticket for a reduction in the fair
- 3 calendars and diaries
3 - materials made available to the sponsor (Gutermann, Opitec, Printing)
- 1-year subscription to a revised edition of Lumina and a book by the same publisher

And after all this you are willing to participate?

How Do You Make A Squash Racket

Barley rusks with yeast

Ci sono alimenti che siamo abituati ad acquistare al supermercato e a consumare senza neanche renderci conto che potremmo farceli in casa, con un bel risparmio in termini economici, calorici e di salute. Non mi riferisco solo al pane, alle marmellate, alla maionese, al dado, ai sofficini, ai vari sughi e alle conserve in genere. 

Qualche giorno fa, grazie ad una amica conosciuta al corso di cucina e panificazione  di Adriano e Paoletta (c'è davvero bisogno che vi metta il link ai loro blog?), ho scoperto quanto è facile fare delle ottime fette biscottate, much better (as often happens) to the commercial ones.

The original recipe is from the book Sourdough . I got them both with and without barley, but here it is the complete procedure.

For about 40 slices : 0

470gr of flour 115 grams of water
115 grams of fresh whole milk 150 grams of sourdough
cooled the night before
75 grams of sugar (I 50)
5 g salt
7 grams of barley malt (honey I)
28 grams of olive oil 3 tablespoons ev

barley soluble

1 egg and 3 tablespoons milk for brushing

Put the dough in a large bowl, add water and warm milk and dissolve the yeast. In order to add the malt (honey I), flour, sugar, and salt and mix. Finally, add the oil emulsified with 2 tablespoons of milk taken from the total and mix again. Go on a work surface and work the dough slightly before it has taken shape, take 1 / 3 to add the barley soluble.
Working separately, two for 10-15 minutes until dough are smooth and homogeneous. Form two balls, cover with plastic wrap and let rise 3 hours. Then deflate the dough to obtain a rectangle and proceed with a series of folds of the first kind.
Let stand for one hour, then take the white mixture and spread in a rectangle of 30x45-50 cm, then take the barley and spread in a rectangle of 28x45-50. Overlap with the rectangle on the white barley, rolling along from the side. With the spatula, divide the roll in half and lay on the two buttered molds. Cover with plastic wrap and let rise 4-5 hours (be careful, the dough is hard to inflate, it may also serve a little more time). Before baking brush with beaten egg yolk with milk.
Bake in oven at 160 degrees for 40 minutes. Leave to cool the two loaves on a wire rack for at least 12 hours, then cut into thick slices di massimo 1 cm. Sistemare le fette sulle teglie e infornare a 140° per circa 30 minuti o comunque finchè siano bene asciutte da entrambi i lati. Una volta fredde, conservare in una scatola di latta.

Fate attenzione alla fase della biscottatura. Tenete sotto controllo il vostro forno e regolatevi. Io le ho lasciate 30 minuti a 120° ventilato, senza farle scurire troppo perchè io le preferisco così. Il tempo esatto dipende dallo spessore delle fette, dal vostro forno e dal vostro gusto.

Io le ho spalmate di burro (prima o poi mi cimenterò nella realizzazione casalinga) e Fiordifrutta alla ciliegia Rigoni di Asiago . Eccole nella versione "Without barley"

Bon Appetit! Stefania