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wishes

At last greeting cards in 2011 ... the maps are rather embroidered textiles that lack of time ... ...

@ soon

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Ribs or pork ribs with honey balsamic and spices Mini

If today I hear about it honey, it's thanks to you dear readers, known or anonymous. Yes, remember, I had asked to support my recipe duck tournedos Rossini honey and thanks to you, I won the first place . Really heartfelt, thank you again!

As if Christmas did not stop yet, I got a few jars of honey Jean-François Crétet , Mr. Cuisimiel . In the package, there is one that immediately attracted me was the smallest of them all. It This is a honey with spices and balsamic. The color is dark enough, containing paprika, cumin, garlic, turmeric, ginger, rosemary, pepper ... A tasty mixture that made me want a barbecued meat. And I chose the ribs or French of the ribs.

If cooking and resting time require patience, preparation really takes a few minutes. And you will only lemon, honey "balsamic and spices" (to be replaced by a mixture of honey, garlic, pepper and balsamic vinegar) and fleshy ribs well.

Regarding the cooking itself, I always add a little water in the drip pan, it prevents the honey from burning and it creates a sauce base for easier watering.

Ribs or pork ribs with honey and spices balsamic

Serves 4 1 kg of pork ribs
the juice of 1 1 / 2 organic lemon zest and
75 g honey "balsamic and spices" Cuisimiel
salt, pepper

Preparation.

In a bowl, combine zest and lemon juice. Add honey and mix well. Brush the ribs on both sides. Add salt and pepper. Cover with plastic and marinate for 4 hours (2 hour minimum). Water regularly so the meat takes the taste of the marinade.

Cooking.

Installs through a drip pan and pour the remaining marinade. Pour a little water. Bake in a preheated oven at 180 ° C for 1:15 to 1:30. Baste frequently with the juice that has formed. If all the water had evaporated during the cooking, do not hesitate to add a little juice to reform.

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Brandalley - Black Eyed Peas Tickets at Stade de France from 119 €

Brandalley Travel organizes a sale of tickets for concerts of The Black Eyed Peas 24 and June 25, 2011 at the Stade de France.

spaces from 119 € (plus 14 € fee reservation to settle once per file) for Admission to Concert in category 3 + A + A Metro Pass Paris guide included and up to 173 € (plus booking fee) for entry into the Concert Lawn Gold + Class A A + Metro Pass Paris Guide Included.

Hurry sale ends Wednesday, February 2, 2011.

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cock patty

is a little gift for my Mom, who loves cocks and collect the egg ...

a grid arranged my "sauce"

extracted from the famous book of the last exhibition of PCBs

@ soon

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There is still time that I show you my cake with frangipane ...

to celebrate the kings ...

the opportunity to get out of my book range son

to revise the kings of France ...

not forget the crown of lace ...

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My Leader Price: 10 € Discount of 26 to 31 January 2011.

Leader Price offers a new coupon worth 10 € to 40 € argues dice on all purchases magasindu 26 to 31 January 2011. For

print your coupon you must print the first page of the interactive catalog "Yes to the taste of living cheaper" which is available on monleaderprice.fr .

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treasures of yesterday 23.01

Despite the cold, a small flea market is always interesting ... and pick at haberdashery was good ...

of pins, lace

needle book, cards and wire wool

thread, scissors, red ribbon ...

but mostly ...

an old buffer, calendar 1943, two

seamstress, a navvette,

plate Alice

a picnic pearl pin.

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Khaber the burrata and lamb how to make a dinette where fusion food with 3 times nothing

It seems that the month of January you do enjoy my "recycling" Culinary. After sacristans hazelnut to recycle scrap puff pastry galette of queens, here's how to give a new kind of left shoulder of lamb that was cooked for more than 3:00 in the oven at low temperature ( the meat is soft as desired). There remained just enough for small sandwiches on Sunday. I also had some pancakes
Lebanese Khaber and of a small ripe avocado to eat on. For the rest is improvisation. Strips of sundried tomatoes and especially the burrata, the Italian cheese that resembles creamy mozzarella with a heart inside. Simply to fall. You'll recognize its packaging rush green. And if you do not have on hand? Take a buffalo's milk mozzarella that you add a little cream, not quite the same, but ...

Mini Khaber the burrata and lamb

Serves 4 2

Khaber (Lebanese flat bread)
120 g of lamb cooked
a burrata

1 avocado 4 slices of dried tomato
4 basil leaves
a little olive oil
salt, pepper 4 pinches
Espelette

Preparation.

Warm Khaber and the lamb. The detail in slices. Peel avocado, remove pit and detail the flesh into small cubes. Cut the sliced tomatoes in half and chop the basil leaves.

Installation and Service.

Khaber Cut in 4, have two quarters on each plate. Divide the burrata, cubes of avocado, slices of lamb and tomatoes. Add salt and pepper. Sprinkle basil and Espelette. Finish with a dash of olive oil on each plate. Serve immediately.

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Learning is liberating! Events conducted in 2010

After several years of experience, we are pleased to see that people who have provided us the opportunity to develop, mainly in French, took off.

From familiarity with the language and links that generates, everyone could make his way, finding work, organize your life, discover the rules, adapt to the administration, make plans, to realize ...
We are proud of their life is not sustained, it is now selected. Learning provides an opening to others, allows participation in civic life and social life. We see many women we help. Human nature does not live by bread alone!

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wishes

We're still in January ... so it's time again vows ...

I just a century later ...

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2010 greeting

In 2010, numbers (new at the time) metal gray "the cross and the way" inspired me a lot to embroider my greeting cards ...

playing with the zeros of 2010,

I got the idea to use a pair of scissors

@ soon ... can be wishes for 2011 ...

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box yesterday

At a flea market last I found a nice box covered with silk fabric ... and trimmings

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Mini sacristans hazelnut or how to optimize its falls puff after the cake?

The galette or queens is a must for the month of January, but after you cut out circles of puff pastry, it still falls. And exactly what to do? Too small to become a pie too short to make slippers, too, too much too ... But too much into the sacristan! Just to have falls that are cut into strips, and that it works every time. The

sacristans I offer are hazelnuts, but of course you can vary: walnuts, pecans ... Be careful that your filling is quite "dense" but flexible enough to be spread over the batter without sinking. A shot of gilding, voila! I give you a little more detail?

sacristans Mini Hazelnut

For about 25 pieces

approximately 150 g of puff pastry

60 g ground hazelnuts 50 g

sugar 40 g butter, very soft 1 egg

10 g icing sugar (optional)

Preparation.

Beat butter and sugar then add the hazelnuts. Beat the egg and pour half on the preparation. Mix until a smooth paste.

Spread the hazelnuts on the preparation of dough falls (on each drop, cover just half of the dough). Fold in half and falls cutting strips. The twist slightly and place on a baking sheet covered with baking paper. Mix 1 / 2 remaining egg with the icing sugar and butter the sacristan.

Cooking.

Bake in a preheated oven at 200 ° C for 15 minutes. Cool on a rack before serving.

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treasures of yesterday 01.16

Time flea markets came back: the sun, a little time for escape ... Always in search of amazing items and dry goods ...

a box of floss DMC White DMC cottons,

clothes pegs, lace, labels, buttons ...

but especially to seal my initials GR

and three pairs of scissors ...

especially the Eiffel tower-shaped ...

which will serve me to customize

a sardine

a bit special as it

or it

like this one

or this one

a pine box,

reels wooden craft of handmade lace

@ followed by other "finds"

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The Paris of the leaders. And if you win your pass for 3 days for 2 people?

To design the kitchen and have something commun.Sur stage, facing the kitchen, facing the audience, duets and creative chef will exchange, share, bringing their vision into complicity and in all sincerity. The workshop agreed on a set theme "Visible and Invisible, double view of creation."

Program: Young
promising that make a fuss like crazy Giovanni Passerini, Mauro Colagreco and Sven Chartier.
Stars, missed the landscape of French gastronomy, as Jean-François Piège , Michel Portos , Jacques Genin or Thierry Marx .
internationally renowned artists like David Scabin , Kobe Desramaults , Sang-Hoon Degeimbre or Paolo Lopriore . And
world premieres such as Japanese Yoshiro Narisawa or Swedish Magnus Nilsson (ex Astrance of Pascal Barbot ).

You want to be there? To see what the leaders of the world that we do have dreams under the cap when you put them face the greatest designers? I propose
to earn 20 passes for 2 people for these three days (22-23-24 January 2011) of Paris' heads.
Send me an email to danslacuisinedesophie (at) hotmail (dot (en) with your mail, your full name and the person who will accompany you (if you know already.) Win their first 20 passes for 3 days this event being held in Villepinte.

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Linguine with Lemon and Basil Chicken

Also in the idea of dishes effective, the new book Julie Andrieu - Julie cooking one at home - me offered a range of destinations with greedy Quick and easy recipes to make. Among the recipes Thai, Moroccan, Greek, Japanese, Turkish, English ... I chose to ask Italy for a pasta dish that is perhaps one of those I prefer. Much more than in any recipe, the quality of ingredients is paramount. The lemon and basil should be perfumed olive oil of excellent quality, well-ripened Parmesan, and pasta cooked al dente. With these ingredients, you go straight to paradise for pasta dishes, those who feel good vacation, the sun on the skin, the dolce vita on a terrace ... How nice to travel! For

Returning to the book, the recipes are those from Julie that she has rehabilitated from the many trips she made to Fork and backpack . An unavoidable issue to be enjoyed on France 5, to discover the cuisine of a country. Restaurant, street food, greasy spoon, market ... Julie taste and gives us his impressions. My favorite moments are when she was invited to cook or to participate in the preparation of a dish in the kitchen premises. It's always very interesting to see how others are doing and especially what they eat. There are funny moments, some very surprising and then others downright unimaginable.

worry, in the book, you will not find the recipe for the ram's head or fried insects. No, you will find tasty ideas, which our French palace like taste or test. There are also things that you've probably tasted but you remember how good it was. Besides the photographs accentuate this feeling. A nice book, gay, greedy, simple image of Julie. A book to be all hands to cook or beginner warned. Thank you to my little fairy had offered me for Christmas!

And if you're in Paris, Julie dedication his book tomorrow - Tuesday, January 11, 2011 - from 13:00 to 14:00 at the Drugstore Publicis (133, avenue des Champs-Elysees - 75008 Paris).

Linguine with Lemon and Basil Serves 2

250 g linguine

1 lemon 1 / 2 bunch basil parmesan
80 g + 20 g for the service
3 tablespoons olive oil + 2 nets for service
salt and freshly ground pepper sea salt

Preparation.

Wash and dry the lemons, remove the zest. Squeeze the juice. Wash and dry the basil leaves, chop them. Grate the parmesan. Book.

Cooking.

Immerse the linguine in boiling salted water and cook according to the indication on the package. Meanwhile, in a skillet, pour olive oil, zest, lemon juice and Parmesan. Heat over low heat, stirring constantly until the mixture is homogeneous. A little pepper.

finish and service.

Drain the pasta, keeping the equivalent of a ladle of cooking water. Pour the linguine to the skillet and mix. Add a little cooking water if the mixture is too dry. Stir in basil. Correct for salt and pepper if necessary. Divide pasta among plates. Sprinkle a few pinches of sea salt and parmesan and finish with a drizzle of olive oil. Serve immediately.

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marinated with paprika and dried tomatoes

While the Christmas holidays have given the lion's share of receipts stretching over time or a little sophisticated, the month of January gives way to speed. These chicken fillets marinated in summer colors do you take a few minutes of preparation. To accompany fried potatoes and a crisp green salad.

And thanks to the marinade, the meat retains its softness and tenderness. What started the year with sweetness and sunshine. We all need, right?

Chicken marinated with paprika and dried tomatoes

Serves 2

2 chicken breasts without skin
2 teaspoons paprika 1 clove
' 2 slices of garlic

dried tomatoes 1 / 2 lemon
a swig of olive oil
salt, pepper
few sprigs of parsley

Preparation.
Peel and mince the garlic. Cut into strips and dried tomatoes. In a bowl, combine garlic, tomatoes, paprika and pour a swig of olive oil. Add salt and pepper. Mix and pour the marinade over the chicken fillets placed in a baking dish. Marinate 15 minutes (you can also marinate the fillets longer, covering the dish and placing it in the fridge).

cooking and service.

Slide the dish into a preheated oven at 200 ° C for 20 to 25 minutes. Baste once or twice during cooking. Arrange on each plate a chicken breast with a little marinade. Squeeze the lemon and pour over the fillets. Sprinkle with parsley and serve immediately.

What Happens When You Swallow

Nearly 80 million Europeans are affected by poverty: they live in insecurity, and lack of what most people take for granted.
Driven by its fundamental principle of solidarity, the European Union joined the Member States to make 2010 the Year of struggle against poverty and social exclusion. Its key objectives are to enhance public awareness on these issues and to renew political commitment of the EU and its Member States in the fight against poverty and social exclusion.
More

• Since January 2010: A new half-day of initiation of the groceries, on Thursday morning, remote allows people to benefit from free SAVAC coaches who come to the market Limours ... Good! It is also an entire organization. The many volunteers who take turns tirelessly contributed to this novelty.

• 

• Wednesday, February 3, 2010, around Candlemas, animation pancakes in the premises of the Carrefour Solidarity. A tasting appreciated by the recipients and volunteers. A big thank you to specialists who crafted

• Sunday 1 March 4 to 16 hours under the Medley 2010

Company "Dragulinu" This, in our local
"The Golden Goose," Grimm fairy
Ménéhould with storyteller and musician Brice P Erda.

Free participation.
Everyone from 6 years


The audience was the rendezvous for all to enjoy.

• Wednesday 31 March 2010 , as part of the national campaign of colorectal cancer screening , the 'A ssociation disease screening cancer (ADMC) Bligny organized a day of information in the local Carrefour Solidarity .

Multiple items people present that day at the crossroads came to find out, contact were many, very positive day and share with other intentions again in the future.

• Sunday, May 2: Output secured at the Palais de la Découverte organized by Canopy conjunction with the Crossroads of solidarity and SNL for children of families receiving these two associations.
  
  
  
  
  First visit reserved for the temporary exhibition "The hungry dinosaur" very instructive on how these creatures fed on small or larger.
  picnic in the square nearby in good weather.
  

  
  
  
  Then sitting in the planetarium with the enchantment of his arch 9000 stars and some planets. And we discover that some of our visitors know where the planets visible.
  
  
  
  
  visit free for everyone to meet up for an introductory session to electromagnetism with spectacular demonstrations of hair standing on his head and lightning coming out of the fingertips of brave volunteers. Many of astonishment and laughter.
  A free visit to the new departure time.
  
  
  In return, the reviews are going well and the overall impression is rather good.
  This great day would not have been successful without the experience and expertise of different coaches.
  was a first, to be repeated next year!

• Sunday, June 13: As part of the "Sunday at the campaign "Held in the park by the CCPL Soucy, many people have joined us over a meal in solidarity.
  
  street performances, circus, music ....
  
  We are several associations to participate in organizing this event for the second consecutive year to offer a relaxing, with many families in the area we know well and who live in particularly precarious.
  - The Association to Visit Home (AVAD)
  - The Canopy
  - The Twinning Committee
  Mali - The French Red Cross
  - Crossroads of solidarity
  - Clustering Parish
  - Salt and Earth
  - Solidarity News for Housing (SNL)
  
  The benefits of this meal was provided at the Carrefour Solidarity.

• For summer , many families were on vacation in the project "going on holiday" led by the Carrefour Solidarity in collaboration with CAF and 91 with the help of the association ATD Fourth World. More details by clicking here

• end of August: Gardening Association of Partners of Hurepoix produced the first crop of vegetables for the benefit of the Carrefour Solidarity.
  Over 700 kg of potatoes and have been picked up by the gardeners and people's solidarity Carrefour Solidarity. This collection operation could not be done in one day without the help of a local farmer and his machine to dig potatoes.
  
  This crop represents the Carrefour Solidarity for the equivalent of 10 weeks supply potatoes the radius of the store vegetables social.
  
  A quick reminder about the association of gardeners Hurepoix Partners: Founded in 2010, it aims to promote the free supply of the Carrefour Solidarity vegetables and products based on the best agro-ecological methods tested and approved, coordinate and optimize production on land graciously put at his disposal.

• On Saturday, Sept. 11: Stand at Crossroads Solidarity Forum Limours associations.
  

• Sunday, October 17 : Chestnut Festival at Forges in an atmosphere of Middle Ages.
  As in previous years, our booth was a huge success with the sale of products made from chestnuts (flour, jams ).

• Wednesday, November 17: Medical Information Day the premises of the Carrefour Solidarity.
  
  At our request, two nurses and a doctor came Medical Center of Arpajon to present medical information to our beneficiaries.
  
  • The main topic was the fight against STIs (Sexually Transmitted Infection) whose first and foremost AIDS
  • The second issue was that of the vaccinations for adults. (For children they are available in the MCH)
  
  
  
  
  pathologies was believed eradicated comeback, in large adults from countries where vaccination is not routinely performed in childhood and among all the others who are no longer covered by vaccinations too old.
  
  
  Health Center, in addition to information, can make an assessment on vaccinations up to date or not, and vaccinate free upon request. Simply make an appointment.
  
  
  Screening for AIDS and other STIs, is anonymous and free.
  not forget, moreover, that first of all prejudices is the condom. These protections are also available for free and now also find our beneficiaries, the radius of hygiene products to the grocery store.
  
  
  The first day of contact is very promising, and probably lead to other prevention efforts in health, the beneficiaries of the grocery store.
  We plan a special day indeed vaccinations and we will perhaps be possible to create a "health information point" open to everyone, every second Friday at the Carrefour Solidarity.
  
  

  
  

• From November 13 to 20 , International Solidarity Week.
  
  

• Saturday, November 20 at 20:30 Limours room, La Grange, Solidarity Evening .
  
  this occasion to create greater solidarity in our common several associations have banded together to know the situations of individuals or communities experiencing difficulties with which they are related associations and actions addressing these situations.
  
  

• 26 and November 27 : Collection of the Food Bank (BAPIF).

Carrefour Solidarity participated, as every year, the annual gathering organized by the BAPIF (Food Bank Paris Ile-de-France). ;

collection allowed us to collect 6.8 tons of goods

Nothing would have been possible without:

• the many donors,

• stores DIA and Carrefour Marcket Limours and Breuillet

• the 80 volunteers who participated with the help of 40 young Limours High School and Parish

and we thank .

Following an agreement with the BAPIF, which takes into account our storage capacity, the goods recovered during this operation, are directly attributed to the Carrefour Solidarity. With this collection, the stock is complete and some non-perishable food is stored in another room on Gometz.

Before ; ; After

• weekend of 11 and 12 December, market Christmas of Forges les Bains, stand selling Teddy Carrefour Solidarity helped make many people happy .

• Wednesday, December 15 : It's Christmas! And yes! many volunteers came to the gift packages Friday, December 10. 133 parcels set, 140 made-you never know-it promises a session on the opening day distribution of the grocery store, rather rough, but you get used to it! And we know that it can do so much pleasure ...