How Much Do Drag Suits Slow You Down

TODAY THAT C 'ENTER THE KITCHEN WITH PILATES ..... (At least I try)

This is my blog created with great enthusiasm and great clarity within me.
The trouble came when I had to start writing ... are not of the profession and for those who know me, I can only speak of my passions like a river in flood: a few understandable. Something is rather
happened last night at dinner.
I was at the table in the cozy room of his friend Dino (De Bellis) Restaurant The wattle ( http://www.incannucciata.com/ ) as attracted as ever by culinary interesting situations.
Dino is the creator of several events called Zompalacena ... and do not add anything else.
At the table with me, as well as my precious friend Paola, I had a new friend.
A sort of walking encyclopedia of news, history, techniques, human as well as database products, flavors and wines. I hope you do not offend my definition, but I received answers to each question so comprehensive to satisfy my incurable bulimia news.
The new friend has a name, certainly, and also very influential in the field of journalism, writing and teaching food and wine .. Danielle Masters ( http://www.cucinaconoi.it/index.php?option=com_content&view=article&id=829:il-sommelier-a-cura-di-daniele-maestri&catid=219:i -video-Wine & directory = 550).
The evening then already very promising.
There was also a challenge that brought us to vote for the best quality of tomatoes grown by friendly and dedicated friends.
So all our taste buds were stretched along with the other 4 sensi verso ciò che è BUONO e che sicuramente fa bene.
E qui casca l'asino.
Innevitabilmente i discorsi viravano dalla cucina, alla filosofia del rispetto della natura e delle stagioni per conseguire prodotti etici e salutari.
Il top si è toccato quando dalla cucina di Dino è uscito un'altro moschettiere (come altro definirlo in modo che non sia ridondante, la sua semplicità è enorme come il suo saper fare ) del nostro panorama romano di ristorazione :  Arcangelo Dandini compagno di merende di Dino e alleato di scorribande e avventure enogastronomiche. ( http://www.diningcity.com/rome/ristorantelarcangelo21/index_it.jsp)
Since then, the talk about healthy food, cooking "comedovrebbeesserefatta" and all have first acquired a political connotation and then the edge of the new age.
said it seems a paradox, but if you follow me in my delirium, everything makes sense ...
The Archangel good fun but it had an exit calzantissima .. the style was like ... "If we go on like this, for what we eat, for our regression and how to rape the planet in 2012 must necessarily something happen."
How to blame him? Indeed ... all our liking, perhaps we all thought for some time.
quite right ..
balance so strong and so fragile at times complex, but of our being "healthy", the much-vaunted and vilified concept of wellness, if we continue to pursue dietary / nutritional sloppy and random oriented on an expense that must weigh very little on our wallets, for instead of spending more for the image, where will it end?
E dove potremo mai riprendere il bandolo della matassa ?
Rifugiandoci in palestre/supermercato che altro non sono che la trasposizione di ciò che si fa andando a comprare le offerte 3 x 2 e svilendo la nostra materia prima... acquistando pacchetti dove si suda, si corre , ci si sfianca e si esce più rotti di prima.
Salvo è il portafogli ancora una volta e la nostra coscienza virtualmente ripulita.
I cocci che si contano invece sono... il palato, la linea, la salute ( intesa come il funzionamento del nostro organismo perchè si nutre bene con ciò di cui ha davvero bisogno) e un ammasso di ossa, muscoli, tendini che non sa più come dover stare,  in breve una carcassa umana che sta disimparando ad essere individuo animale ma anche cosciente delle sue scelte etiche e salutistiche.
Potrei banalizzare dicendo che infondo io faccio lo stesso lavoro di Dino e di Arcangelo, ma anche di Daniele....ad ogniuno di noi è data una fetta.
Una circoscrizione di competenza del sapere dell'uomo moderno che vuole essere attore della sua evoluzione e che ama una vita leggera, basica, naturale, fatta di grandi sapori, emozioni, sensazioni che solo la grande attenzione e la cultura del "comedeveesserfatto" possono dare.

Quindi ben venga assaggiare i pomodori degli amici Elisia Menduini,  Alessandro Bocchetti e Vincenzo Pagano che come appassionati cultori ancora ripercorrono gesti che non andrebbero persi per poi assicurarci il giusto valore e sapore di quei capolavori.
Ben venga una comunità di persone che con un buon bicchiere di vino sanno sviscerare storia e pensieri culinari, che diventando metafore della vita, culinari non sono più.
Ben is the younger generation see hanging on the doors of the kitchen waiting to taste but ready to snatch gestures and how to "who knows" as the nineteen year old Lorenzo balance, which I have not seen all night still, but with the hunger for everything, food, environment, speeches, products, reports ....
It is also well signed that would not be out of place in this symposium if he started talking about the body.
body as a container up to all experiences that I have spoken so far, which inevitably turn into motion consapevole, sano, in linea anche lui col "comedeveesserfatto" e non più con movimenti meccanici vittime di cultura sbagliata da supermercato e low coast.
Perchè amici miei e miei colleghi, il mio lavoro, il pilates, le discipline che mirano alla rieducazione del corpo , completano il nostro palato. Chiudono il cerchio .
Il famoso cerchio del mio primo post.
Parente stretto delle nostre eliche del DNA , del ciclo biologico della natura ed andarvi contro sarebbe come tradire noi, il pianeta e decidere di distruggerci fisicamente and mentally.
why I'm very proud of my PILATES WITH KITCHEN.
We share.
I hope will unite us and lead us to create culture and information ..
Thank you so much for everyone.
lovely evening.
Nice work.

Buon inizio.. spero !!!

Can I Use Expired Vigamox

Profumi di Mosto Esco

È un vecchio amore quello degli italiani per le cantine e una occasione per conoscere la fabbrica del nettare di Bacco è “Profumi di Mosto”, che ogni autunno celebra la fine della vendemmia del Garda Classico, in Valtènesi, sulla riviera bresciana del lago di Garda. L'appuntamento con la nona edizione è domenica 10 ottobre.

Le aziende aderenti al circuito sono più di 21 e gli enonauti potranno visitarle in 3 percorsi sulle colline moreniche tra Desenzano e Puegnago, attraversando i comuni rivieraschi e quelli dell'entroterra. Se coglierete l'occasione, scoprirete i Rossi della Valtènesi. Qua il vitigno principe è il Groppello, che è sempre un poco erbaceo. Poi sta alle abilità e al gusto del vignaiolo sposarlo con Barbera, Marzemino e Sangiovese. Il Groppello è il tipico vino della zona, un rosso delicato, speziato con note fruttate, vellutato e piacevole, che si accompagna ai primi piatti saporti, a carni di tutti i tipi e formaggi di media stagionatura. Non tutti sanno che l'orogine del nome è legata a caratteristiche morphological characteristics of the grape cluster, characterized by closed form, lockouts, comepatta like a pine cone, a node. The etymology derives from the vernacular dialect certainly Lombard ( grop ) and Veneto ( grope ). At each stop you will know a different flavor and you can meet the producer, to be guided in the basement and philosophy and explain the peculiarities of Garda Classico.

greedy I know every company prepare a perfect dish to match with their best red. Just a few examples in the past, with cream cheese and mustard, bull roast, spit on the day after, beans with pork rinds, rice and some delicious vegetarian options. This year each winery is combined with a restaurant, which will prepare a dish that goes well with wine offered. You spend a day together with a glass in hand through fields and wineries. I will not fail.

The book of each path at a cost of 25 €, including glass pocket with shoulder strap, with a right to wineries and tasting at 7 Castle Puegnago oasis, where there will be all the wines at 18.30 and is will make a final toast. Info: www.profumidimosto.it.

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a moment, then returned

a dear friend these days is somewhere around the world in one of those trips that are made after the fateful "yes." So I'm taking care of Lineaindipendente as today. For a few days, then he will return within the walls of the house, I'll finish the things that has been keeping me away from the stove and close to the cheeses and Viva Bacco return the realm of mysticism post Dadaist culinary traditionalist counter anti dieticians constructivist or something else that was not written here.

Protocol Luggage Epinions

begins to make a po 'of information ...

Today I'm looking press.........




http://www.nytimes.com/2010/08/31/health/31brod.html?_r=1





 DISCUSSION POST from LinkedIn :

Exercise for those being treated for cancer

I teach Pilates to a woman who has just had her 5 year all clear diagnosis for breast cancer. It was originally sort of challenging because this client has other fitness issues but cancer survivor is what comes up most often for her. Kaye alternates between positive and very fragile. Mostly I'm sensitive her her mood and train her body accordingly. Some sessions its more talk and tissues, others she can be challenged physically. For her the feeling of being in a safe place with someone that can provide emotional and physical support is as important as the benefits that she gets from Pilates.
Mostly I feel inspired that she is out doing and I get a chance to work with someone who's life is so profoundly altered.
Thanks for the link to Inner Tough Girls. 
SHARON DOW




THE AGELESS PILATES SYSTEM

http://agelesspilates.wordpress.com/2010/08/09/easing-low-back-tension-with-toe-taps/?goback=.gde_718207_member_26746997

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DISCOVERIES AND TAKE THE RECIPES STRADAFACENDO




No thankfully has nothing to do Baglioni ...
I must say that I was a little 'thinking about whether to continue with a post from nerd with scientific references. I decided instead to simply record and describe the evolution STRADAFACENDO dell'Ultrametabolismo causing second thoughts and company ...
are certainly subject to the considerations of the previous post.
So much so that after just over one pound a week is seen less real ...
Now considering that I do not know what could be a good guinea pig that I have other factors of physical disruptions, and which are not easy to lose weight regardless ....
The most obvious consideration is still the one that emerges on the model by making comparisons with the Italian American food (I stress the Italian peninsula, although our little one has a wide variety of types of ingredients and raw materials).
Bring to assume "good" fats rich in omega-3 fatty acids, monounsaturated fat, saturated fat and polyunsaturated-Omega6 introducing avocado, olive oil, seeds and nuts to those who usually feeds using fat synthesis and packaged foods are often full of preservatives, can only benefit and certainly weighs much less into the chemistry of metabolism.
Well ... I used salad full of crunchy walnuts, scented with freshly grated ginger, apple slices, fresh chilli ... It was very rewarding and delicious.
certainly has renewed my imagination.
I gave new fuel to create the now hackneyed salads, returning to the flavors of both worship eat salad in France ...... one of the best examples of real "main course".
What you see in the picture above is what is left (to immortalize it in time) of a salad with tofu, pear, walnuts, mixed salad topped with a lot of ginger, oil and salt ... polenta with creamy sauce accompanied by hard avocado.
tasty and perfectly suited to the climate of early settembre.
Tutto questo mi ha anche "distratto" dal pensiero un po' ossessivo della pasta che abbiamo noi italiani, che se non la includiamo in almeno un pasto giornaliero è la fine.
Non da sottovalutare anche lo stimolo che mi ha restituito, cioè  mi ha fatto tornare alla sana abitudine dell'integrale !!

Vi presento la mia prima creatura fatta interamente di farina di segale integrale bio.... e lievitato con il mio oramai stracollaudato lievito madre.

Sono molto orgogliosa di lui, fatto seguendo come un oracolo le istruzioni del buon Gabriele Bonci .. guru della panificazione.

 (non ci avrei scommesso un centesimo...l'impasto era papposo e slegato...appena uscito dal forno, miracolo di profumi e fragranza).

La legerezza di ciò che viene lievitato con lievito madre , non è minimamente paragonabile con quella col lievito di birra. Oltre al profumo , la digeribilità ... il vostro corpo vi ringrazia e la sensazione di benessere è percepibile. Vi è mai capitato di pensare :"cavolo questo alimento è fatto per me.. il mio corpo sta bene non appena lo ingerisce " (non barate con la Nutella non vale)

Ultimo per questo post è l'esempio della cena di stasera :

Pasta di farro di cocco al 100% condita con pesto fatto con il basilico ligure coltivato dalla sottoscritta . Purists would beat me. I put the potato with the pasta to cook, it is ok. But alas, the tramp could not enjoy the presence of "prescinseua", as they do in Liguria (the "prescinseua" is nothing more than a bit of cheese just curdled) so I tempered with just a little ' plain yogurt.

Now .. that is clear ... I authorize you not to go fancy with substitutions risky. If you want to replace the Kremlin's egg carbonara with cream freiche as the French or adding a little 'cream, assumetevene totally merit.

The merit of having prepared a crap ... :-D

Sorry for the fire that leaves much to be desired as the steam, the low light and fast to eat.

Despite all are very satisfied. It was good and healthy.

At this point you might ask you: and Ultrametabolismo?

say that I tried to save the rules learned, but the doubts remain.

Certainly I feel better, I have detoxified from all that is binding on the digestive system and for sure my skin is more beautiful.

As required by the plan have not disappeared indeed no 4 or 5 kg, but as I said, my power per zona geografica e per mia abitudine non era poi così lontana, quindi poco resta immutato.

Al momento attuale c'è solo da continuare e capire se questo è solo il primo step di un processo lento di cambiamento profondo che ci vedrà perdere peso molto lentamente , ma continuamente.

Vi consiglio comunque di provare.

 La via del naturale, genuino , gustoso e soprattutto della buona cucina, passa di qua, ed una buona e sana alimentazione non può non passare da questi presupposti.

No, fortunately Baglioni is not involved... (forgive my pun... It's about an italian singer and his song "stradafacendo", that is also the title for this post)
I must I've been thinking little why about whether to make another swotter post, filled with scientific references or not.
I simply decided to note down and STRADAFACENDO (along the way) to tell the Ultrametabolism evolution.
Considerations I made in the previous post are still valid.
In fact after little more than a week, I already seen some results losing one kilogram.
Now, considering I don't know how much of a good guinea pig concerning loss of weight I could be, since I got other physical factors upheavals and I'm not one who loses weight easily....
The most obvious consideration is still the one that emerges on the model and making comparisons between the Italian and American food ( although small, our lovely peninsula has a wide variety of types of ingredients and raw materials).

Bring to assume "good" fats rich in omega-3 fatty acids, monounsaturated fat, low in saturated fat and polyunsaturated-omega6 introducing avocado, olive oil, seeds and nuts to those who usually feeds using synthesis and fatty foods are often packed and full of preservatives, can only benefit and certainly weighs much less into the chemistry of metabolism.
Well ... I used salad full of crunchy walnuts, scented with freshly grated ginger, sliced apple, fresh chilli ... has been very rewarding and delicious.
Certainly has renewed my imagination.

It gave me new gasoline to create the usual salads, returning to the flavors of loved salads eaten in France ...... one of the best examples of real "main course".

What you see in the picture above is what remains (in time to immortalize) a salad with tofu, pear, walnuts, mixed salad topped with very ginger, oil and salt ... accompanied by polenta with creamy froth made with avocado.
Delicious and very suitable to the climate of early September.

All this pushed off my mind the fixation we Italians got about pasta (having it at least once a day)

Also gave me the urge to eat wholemeal.

I present my first creature made entirely of organic whole rye flour .... and sourdough developed by me. I am very proud of it,  following the instructions, as is should, of the oracle  Gabriele Bonci .. baking guru.
(I would not bet a dime ... the dough was mush and seems not mixed ... just out of the oven, it was a miracle of perfume and fragrance).

The lightness of what is leavened with sourdough, is in no way comparable with that with yeast. Besides the perfume, the digestibility ... Your body will thank you and well-being is evident.

Did you ever think: "Hell, this food was made for me! My body feels great as soon as I eat it!" (No don't cheat, you can't apply this to Nutella.)

Last for this post is an example of dinner tonight:
Spelt Pasta 100%  seasoned with pesto made with basil from Liguria cultivated by me. Purists would kill  me. I put the potatoes and pasta in boiling water and cooked.. rightly...
But the pesto could not contain the "prescinseua" as they do in Liguria(The "prescinseua" is nothing but just a little fresh cheese curds) so I add just a bit 'of plain yogurt.

Now .. that is clear ... not allowed to go with fancy replacements risky. If you want to replace the creamy froth of egg carbonara with cream freiche as the French or adding a little 'cream, take total responsability.The resposibility of having prepared a disgusting.  :-D
Sorry about the focus that is unsatisfactory since the vapor, low light and... hunger.
Although I'm very satisfied. It was good and healthy.
At this point you might ask to yourlef: and Ultrametabolism ?
Let's say I tried to save the rules learned, but the doubts remain.
Certainly I feel better, I have detoxified from all that is binding on the digestive system and certainly my skin is more beautiful.
As required by the plan 4 or 5 kg are not gone, but as I said, my diet has always been natural, and then was not so far, little changed accordingly.
At present it is just to continue and see if this is just the first step in a slow process of profound change that will see us lose weight very slowly, but continuously.
We suggest that you try.
The natural way of life, genuine, tasty and above all good food, go here, and a good and healthy food can not pass from these assumptions.

Cheesy Write In A Birthday Card

Street food - Cambodia

Cambodians are not so far from us, they eat pork. There is no need to speak the Khmer language to understand the menu of this street stall in Phnom Penh, in Cambogia. Cibo da strada o no, il maiale è la carne più consumata al mondo: la maggiore quantità pro capite viene mangiata in Austria, seguita da Spagna e Danimarca.

Stuck Myself With The Cats Insulin

Eccomi finalmente qui...
In questi giorni ho cercato di racimolare le mie confuse idee e capire da dove cominciare.
E vero quanto anticipavo nella presentazione stringata che ho postato all'inizio, ma proprio perché la strada che dovremmo percorrere è una sorta di "0" o di "8" (dipende dai gusti e da quanto ci va di complicarci la vita :-P ), capire in che momento salire sulla giostra non è semplicissimo.
Andrò per ordine, il mio ordine, anche se la parola stessa nella mia vita ha un taste like ... with fuzzy meanings.
As I leave for my usual bribes and groom turn causes or enthusiasm.
The last time in fact, is the interest / enthusiasm for a power that is based on the metabolic awakening.
I was advised a few months ago a book entitled "Ultra Metabolism" written by Dr. Mark Hyman.
Luminare in his field ... he has studied all over the world ..
So he gives us some ideas on how to use our scientific body.
For example, the use of a new science called Nutrigenomics: seems to be the study of mechanisms by which foods interact with genes, sending messages that promote health or disease.
So we no longer speak di diete e , soprattutto, smettiamola col passarci piani settimanali passepartout.
Non voglio tediarvi con spiegazioni tecniche, ma sappiate che è davvero interessante e esaustivo.
La cosa più importante è leggere il capitolo sui miti da sfatare.
Tipo che mangiare grassi significa ingrassare, saltare i pasti aiuta a dimagrire, conteggio delle calorie e molti altri...
Insomma questi sono i presupposti.
Io da brava (suvvia ci ho provato) e diligente alunna, ho cominciato ad applicare le regole descritte.
Per la prima settimana si chiede una sorta di decompressione . Si cerca un allontanamento dai cibi dei quali siamo dipendenti.
Quindi via caffè, zucchero e dolcificanti in genere, alcol, alimenti high intake of refined carbohydrates (such as flour products with "0" or "00"), hydrogenated fats and industrial products. For many of us
Italian industrial products and "grassacci" maybe not so regular, in fact, the first consideration is to take everything with a bit 'away.
If I do a critique of Dr. Hyman (I speak exclusively in my humble opinion), the food plan is actually very American habits developed.
Let me explain. I think the quantities are quite large (which are counted even one that eats the legs of the table) and this whole detox from unhealthy foods for many Italians is not necessary.
Scrolling il testo se ne capisce anche il motivo.
L'industria americana spinge , come si sa, al consumo . Le confezioni dei cibi sono almeno il triplo di quelle vendute in europa e gli ingredienti dei prodotti industriali sono a dir poco da galera.
Lo stile di vita stesso è diverso. Si consuma poca roba fresca e si fa una vita molto più al chiuso.
Dal canto mio, benché non ho avuto dei passaggi macrobiotici, il fare a meno di certe sostanze e la sostituzione con alimenti più integrali o meno utilizzati , sono sempre stati nel mio quotidiano.
Se volessimo banalizzare il tutto diremmo che bisogna consumare solo cibi biologici e integrali . Di conseguenza cucinare il tutto in modo più semplice possibile.
Termino questo mio primo post sull'argomento dicendovi....
Sono al 3° giorno , non ho fame, ho forse capito come adattare il tutto a me....
e soprattutto..... MI AUGURO CHE FUNZIONIII !!!!



Finally here I'm....
In these days , I tried to collect my confused ideas and understand where to begin.
It is true what I say in the first post, but just because the way we have to travel looks like a "0" or "8", is not easy to understand when to jump on the roundabout.
I'm going to put some order....
Is very difficult for me to try... order isn't really my essence...
Usually I fall in love with many things , many techniques and ways of life.
The last one is a kind of diet based on awakening of metabolism.
I was advised few months ago, about a book titled "Ultrametabolism" written by Doc. Mark Hyman.
He proposes scientific ideas about the way our body works.
For example the use of new science named NUTRIGENOMICS : the study of the effects of foods and food constituents on gene expression, and how it send messages that would make you diseased or healthy.
So no more talk of diets, and stop to pass diet plans "passepartout" eachother.
I don't want be boring with technical explanations, but it is very interesting and exhaustive.
The most important thing is to read the chapter "to dispel myths".
There is someting like..: eat fat means put on weight or skipping meals means lose weight or count calories and many other...
At this moment , I'm trying to adopt this teachings like a good girl :-D (girl.........)
In the first week is required a sort of decompression, taking away some food that create dependence.
Stop coffè, sugar and sweetener, alcool, food with more refined carbohydrates (for example flour "0" and "00"), hydrogenated fats and industrial products.
For many of us Italians, all the industrial products, junk food and bad fat, are not so habitual, in fact the first observation to do is take everything with a bit away.
If I do a critique to a Doc. Hyman, this kind of diet plan is developed more around the American habits. (is just my humble opinion)
I mean, for me the quantities are too much (despite I eat like a shark...), and all these detox for many italians are not necessary.
Scrolling the text we can understand the reason.
American industries urges consumers consumption. The food's pack are larger than three times than the ones sold in Europe. The ingredients of industrial food are really junk.
Also the life style is different. In the States consumes little fresh stuff and makes life much better indoors.
A lthough I have not had any steps macrobiotic, but I can do without some foods and I can replace with organic or less used foods, always in my daily.
I end my first post on the subject by saying ....

I'm at 3rd day, I'm not hungry , perhaps I understand how to adapt all on my habits
and most of all
I HOPE IT IS WORKING!!!!!!