Can Drinking Mess Up Your Period

Project: symbols Plan

Project allows you to organize your task plan, ie to introduce a hierarchy between tasks. This translates not create Job Summary which include subtasks. Of course, a task subject may in turn be a summary task other subtasks. You will be able to create up to 09 hierarchical levels even if one of the best practices it is advised not to exceed the 04th level for the sake of reading (visibility).

The symbols are indicators of the plan as " +" and " - " who position themselves at the start line just before the name of the summary tasks. These symbols can expand (+) or decrease (-) the list of subtasks related to the summary task.

How to show / hide outline symbols?

It may be that these symbols are not displayed on the screen or more either because you made a bad handling or that you have received a draft agenda and set. Here is how to reactivate (show) these symbols:

• Under Project 2007 made: Tools -> Option ... -> Display -> Mode Options Plan [Project Name] -> then check "Show symbol plan "
  
• Under Project 2010 made: Customize Toolbar " Quick Access" (Tab file "command" Option ") then in the list" All orders ", add the command" Symbols Plan.

Technorati Tags: Project , plan, symbol , develop, reduce , display, hide

Acute Hiv In Older People

PowerPoint activate a hyperlink without going into slideshow mode

When creating a presentation, it often happens that you insert hyperlinks, either to a website, email, or simply to another slide. Here's a tip at least for that which does not know that they can test the links they insert without having to start the slideshow (which many people do).

HOW TO: To enable

(run open) a hyperlink without running the slideshow, simply right-click to on the link then click on the commende " Open hyperlink . PowerPoint is running and opens the Web page in your default browser, starts your default email application displays or when the slide to which the link.

Technorati Tags: PowerPoint , activate , launch , hyperlink

How Many Inches Deep Is Your Hymen?

Access 2010: Getting Started

A set of resources has been posted on the Office Online site for the handling of version Access 2010. To make it simple and do not reinvent the wheel, I simply copy the page will lead to share this information with you:

Whether you know Access 2007, you've used an older version of Access or that you have never used Access before, check out these resources to learn to use the latest version.

WHAT IS YOUR SITUATION?	SOURCE INFORMATION
Access has no secrets from you? Discover the latest changes.	new in Microsoft Access
You've used an earlier version of Access? Follow online training to learn how to use this version of SharePoint by leveraging all of its features.	Skip to Access 2010
The menus are missing? Use animated guide you can point to menus, toolbars and commands in Access 2003 to see how the run in Access 2010.	Interactive Guides to move to the Ribbon menu
You've never used Access before? Discover how to perform common tasks with Access 2010.	basic tasks in Access 2010

• To find this page on Office Online: Getting started with Access 2010
• For more information on the ownership of other Microsoft Office products, see Taken Started with Microsoft Office 2010 .

Technorati Tags: Access 2010 , Explore , Resource , Interactive Guide

Funny Things To Write On Birthday Cake

Tian celeriac and butternut squash

There are those leaders who are gifted: a talent for cooking, for business and, if in addition, they have a talented communicator, so here we are faced with someone one that arouses admiration. Jérôme Ferrer, head of the Europea and other gourmet addresses in Montreal, is one of those.

But now that Montreal chef, originally from the region of Perpignan (imagine a beautiful accent to Francis Cabrel: I cracked literally!) Can now be proud of the recent appointment of his restaurant as part of Relais & Chateaux and his own appointment as Grand Chef Relais & Châteaux. He shares this honor, in Quebec, Normand Laprise of Toque ! (Montreal), Anne Desjardins of L'Eau to mouth (Sainte-Adele) and Yvan Lebrun The Initial (Quebec). And it's quite an honor, because they are few leaders in the world to receive such recognition.

words we share with confidence when you decide to replicate a recipe from chef Ferrer. The one I propose today is the result of one of his cookbooks, entitled Secrets vegetables, Éditions La Presse , 2010. I hope you enjoy it as much as me and my family did. It is an ideal accompaniment to meat or fish.

That is what looks like preparation before being furnace charge!

From left to right, the butternut squash and celery root.

Tian celeriac and butternut squash

6 servings 1 cup (250 ml) milk 1 cup
(250 ml) 35% cooking cream 1 pinch

nutmeg 3 cloves garlic, chopped (including the germ have been removed)
1 celeriac, peeled, thinly sliced (here, we're talking about less than 5mm slices, made with a knife or mandolin)
1 / 2 large butternut squash, peeled, thinly sliced (the upper part of the squash slices gives more than the bottom where we find the seeds)
salt and pepper

In a saucepan, bring milk and cream boil. Stir in nutmeg and garlic, and remove from heat. Book.

In a baking dish (20 x 29 x 5 cm) greased with margarine (I always take this precaution even if it is not always necessary!), place a row of celery, season with salt and pepper (pléonasme!), then a row of butternut squash. If there is celery root, repeat (I do it myself did not stay).

Pour milk and cream on top. Cover the dish with foil or lid and bake at 375 degrees F (190 degrees C) for 15 minutes. Remove tin foil and cook in the oven reduced to 350 degrees F (180 degrees C) for about 30 minutes. Once or twice, during cooking, sprinkle the mixture with mixing milk / cream in this dish. The preparation is done when a knife easily penetrates the upper crust.

My blog will be on vacation for a while ... and me too!
See you soon!
Lou

How To Wash Target Moccasins

Outlook: import contacts from an Excel file

It is quite possible to import your contacts from Outlook to a range of cells you created in Excel. To achieve this it will just pay attention to:

1. version of the Excel file must be formatted 97-2003.
2. The range of cells containing data must be named. it is essential to include the headers of data in the range.
3. When running the import wizard you must ensure that your Excel data is in agreement with the fields of Outlook contacts by performing mapping.

Detailed Procedure

1. Data Preparation
   • Open a new Excel workbook
   • Enter data of your contacts by adding headers significant to them (column (A): Civility, column (B): name, column (C): First names, column (D): Organization; ...)
   • Select the cells containing your giving by including their headers.
   • Identify the range of cells.
     • Open the dialog "New name " (Define a name)
       • In Excel 2007-2010: Tab Forms "-> Groups" Defined Names "- -> "Define Name "
       • In Excel 2003: menu Insert "->" list Name> "->" command Set ... "
     • In the text box" Name "(name in the workbook), replace the name suggested by the name of your choice and confirm by clicking OK (eg ListeContacts)
       
   • Save the workbook in Excel 97-2003
     • Under 2007 (2010): button Office "(tab" File )"--> dropdown button ; Save -sub "->" Excel 97-2003 Workbook ".
     • In Excel 2003: menu File "-> command" Save .
   • Close the Excel workbook.
2. Importing data
   • Start Outlook 2007 or activate
   • Select Folder "Contacts "
   • From the "File " click the button "Import and Export .. . "
   • Step 01: Select an action to perform
     • Import from another program or file
   • Step 02: Select the file type Import from Microsoft Excel 97-2003
   • Step 03:
     • File to upload: click on "Browse ... " then find and select the file in Excel 97-2003 format containing your contacts .
     • Options: Select from among the 03 options to suit your needs.
   • Step 04: Select the destination folder
     • If this is not done by default, select the folder "Contacts " by clicking it.
   • Step 05:
     • following actions will be executed
       Check if this is not done by default on the box " Import 'LIsteContacts' in the folder: Contacts "
       ListeContacts Where is the name of the range of cells containing the data of your contacts.
     • Custom Fields ...
       Click the "Custom Fields ... "to ensure the proper matching of data fields with your contacts in Outlook.
       Warning: some Outlook data as is the case for " Name" must be developed because they are made in all of sub data.
       
       • The mapping is accomplished by clicking and dragging fields from the left pane to their correspondents in the right pane.
   • Step 06:

• Run the import by clicking the button "Finish"
• A dialog box "Import" appears, waited until the end of import.

Note:

It will apply the same procedure with the 2010 version of Outlook with the difference that to launch " Import Wizard" will require:

• Tab ; File "-> button" Open "->" Import "

Tags Key Technorati: Outlook , Import , Contact , Excel

Urban Bandana Clothing

Beef stew with anchovies and cream

I'm not close to a contradiction: a few days ago, I spoke to a small preparatory diet for my trip to France and yesterday I bought a carton of 500 ml cooking cream 35%!

Is my impending trip to that country where the cream is queen or is it because it's cold and I taste the dishes in sauce, I know, but I know is that this beautiful recipe borrowed from Herbie's Blog Sin of Gluttony totally seduced me when I saw her on her blog and the seduction continued to operate when the stew was left on my plate: sweet! This recipe actually quite simple, proved absolutely delicious and I was warmed by the polar temperature.

I love the contribution of anchovy in the kitchen because they contribute to umami taste . Fish sauce (nuoc-mam ) is made from anchovies and it's not for nothing. Many cuisines have understood, empirically, the importance of certain foods in the sublimation of taste. Now we can calculate the rate of glutamate (the ultimate taste enhancers) of food per 100 g. Witness the attached table published by Richard Béliveau, PhD in biochemistry:

I also enclose a section where you can discover what really taste umami and its function in the human diet. This is not the first time I put link on my blog. If you do an article to read on the subject, I recommend this one, because it is very interesting, extremely well written which makes it a document of impeccable clarity. Understanding the role of umami taste in our diet partly explains what gluttony in its best sense of the word. So, the curious, here it is by .

Here preparation just before the final cooking, before adding the white wine.

Beef stew with anchovies and cream

6 servings 40 g butter 1 tablespoon
tablespoon olive oil
1.2 kg stewing beef into large cubes 1 tsp
Soup fills
flour 1 onion, coarsely chopped 2 cloves garlic
coarsely chopped 3 carrots, sliced
thickly sliced 2 small branches
fresh rosemary
5 very large leaves fresh sage
6-12 anchovy fillets in oil (Herbie has brought me 12 and I put 6 1 / 2) not drained, cut into 1 cm
500 ml dry white wine
200 ml cooking cream 35%
salt and pepper

First, drain the beef cubes with paper towels.

In a large pot (like Le Creuset ), melt butter and add oil. At high heat, brown half cubes and reserve them on a plate. Then brown the other half. Put the meat aside in the casserole and sprinkle with flour, taking care to coat each cube. Add onion, garlic, carrots, herbs, anchovies and add the white wine. Do not add salt immediately prepare because of the presence of anchovies. Bring to a boil, cover pot and simmer over low heat 2 to 3 hours (in my case, two hours were sufficient to soften the vainde).

After cooking, if the juice is still very liquid with a slotted spoon, remove all the cubes of meat, all vegetables and all the herbs and retain only the pan juices. Reduce it over high heat several minutes, until the desired is used for consistency been obtained. Return meat and vegetables in the casserole. Discard herbs. Pour the cream, pepper, adjust seasoning with salt and serve hot with noodles and green beans.

Thanks Herbie!

Danni Ashe Danni In Depth

edamame salad with crunchy vegetables and miso vinaigrette

Earlier this year, I mentioned my intention to interest me more soy. Why? Just because the soybean is often called the "meat of the fields," provides more protein than any other legume and is low in fat, in addition to other nutritional extensively described by food experts.

The salad recipe that I propose today can taste the soy in three different forms: Soy germ (also known as bean sprouts or sprouted beans) found in all supermarkets, the edamame (Japanese name for the soybean that is harvested while it is immature) more easily available in the freezer section and miso paste is salty and very rich in protein, made from fermented soy beans which is sometimes added grains such as rice or barley. Generally, more dark miso is (misos red or brown), it is more salty, the misos white and yellow are milder in taste. You can buy miso in natural food stores. It can be refrigerated in an airtight container for over a year.

To achieve this salad of edamame and vegetables, I am inspired by a recipe taken from Soya Health: Cooking with Soybeans, allowing me a few small changes. First, I reduced the proposed amount of edamame and this proved a good decision. Then adding other crisp vegetables also contributed to the pleasure of tasting. Finally, the dressing tasty, different and perfectly balanced has helped make this dish a real treat. It may be appropriate in many vegetables such as salads, among other things, a salad of broccoli, cauliflower and carrots. What I especially liked the dressing, is that while very tasty, it was not very salty since the day after the vegetables still had a nice outfit. This tasty recipe

, I'll do it again, for sure! I like to think it will become a classic in my family.

The taste of miso paste is reminiscent of soybeans. The shiro miso Miso is probably the easiest to incorporate into your diet, because its flavor is less pronounced than other misos more colorful. He helped make the dressing given absolutely delicious. To keep the miso, remove the plastic wrap over the dough to create a barrier between air and product.

Left at the bottom of the picture, there are bean sprouts, and their right edamame beans .

salad edamame crunchy vegetables and miso vinaigrette

4 to 6 servings 1 cup (130 g) edamame frozen (I used those already shelled, but the whole will be fine, if the Scots)
1 cup (75 g) bean sprouts (sprouted beans or beans)
2 stalks celery, chopped
1 small red pepper, sliced into strips and cut in half if the tabs are too long
1 large carrot, cut in Japanese mandolin with the largest blade
1 zucchini, the green and a little white part, cut as
carrots 2 onions 3 tablespoons chopped green
tablespoon chopped fresh parsley ¾ c.
tsp sugar (not eliminate)


Vinaigrette ¼ cup (60 g) white miso (shiro)
3 c. tablespoons rice vinegar 2 tablespoons
Tea tahini (available in health food stores but also at the supermarket)
¼ cup (60 ml) water

First, cook the edamame . To do this, boil ½ cup water, add beans and when boiling is resumed, cook 3-4 minutes if the beans are already frozen and shelled, if not rely on the manufacturer's cooking instructions . A bean edamame should not be overcooked, as it can become mealy. Should be monitored after 2-3 minutes of cooking and add a bit of time, if necessary. When beans are cooked, rinse under cold water and drain. Book.

In a bowl, place all vegetables cut. Add the edamame and sugar. Mix well. Prepare the dressing by using a small whisk, mix well. Incorporate it into the salad, toss and serve.

This recipe was inspired by a recipe from the book Soya Health: Cooking with Soybeans by Brigid Treloar at Guy Saint-Jean Éditeur, 2003, p. 86.

Digital Playground Online Watch

tagged! Banana-chocolate bread

At the beginning of the year, Helena, in love with English food, tagged me on her blog Chez Becky and Liz .
The goal: to deliver 4 resolutions, realistic or not, for this new year find a picture to illustrate my turn and tag four friends.

Come on, just for fun ...

Credit: Air Canada.

Losing 1 or 2 pounds in two weeks!
Whenever I go to Europe, I am a small preparatory diet, enjoy shopping history (making shopping ) clothes, hence my traditional "I do not cross the Atlantic with my paunch. To do this, by my imminent departure, I have to lose at least 1 kg. The Québébécoises say: "There's nothing there!" But when you're the editor of a food blog and you are greedy, there is something there, believe me!

Credit Renaud-Bray .

Become the queen of pies (in its literal sense, please)!
specialists and food trends have announced the end of cupcakes (yéééé! finished tinkering!) And the resurgence of the pies. I just buy the book Pies Josée Fiset and Dominique Boué, which I pulled my famous cookie-pie Strawberry. Prepare your rolling pins, dear readers, I come (well hopefully)!

Flora and Fauna of the country

Growing tomatoes and some other vegetables in my garden, despite the presence of an intruder size

Will I grow in close to chicken and pot, as does one of my neighbors, so that Mrs. Groundhog come eat everything that grows in my garden? This summer, I try my hand at the open air, in open ground, and we'll see what happens. I feel an attack!

poster advertising the 3rd show.

Attend the 4th Fair food blog at Soissons, France, in November 2011 and a demonstration!
I'm scared to death just thinking about it. It's a challenge, because the Europeans, they cook quite well ...;-) I'm ca-pa-ble!


I chose to tag four friends that have a nice pen, often humorous, and have in common is that the islanders: Daiva

of Almost plant, which inhabits the island of Montreal
Helen of Mauritius blog here and elsewhere who lives Maurice
Boljo blog The workshop Boljo inhabiting the islands of St. Pierre and Miquelon
Helen's Kitchen Blog Raspberry who lives in Martinique

Funny Initiation Things To Do

is my little son who will be! He loves when his grandma makes desserts. As if his mother was not him!

The other day, ending his piece of cake Queen Elizabeth I had cooked, he solemnly told his mother, convinced he was having found the reason why this cake was so good, "Grandma Loulou, she puts brown sugar, HER! "

bad for him, the cake still contains today ;-). But I think he will like it anyway, because it is a recipe given by the talented chef Louis-François Marcotte, so comforting in his book entitled Memories: Revisiting our traditions .

And what's nice in this cake is that there are no nuts. My little son will be able to bring to kindergarten in his lunch box!

Last hour : Small-son loved it! He even asked his mother if he could have two or three installments in his lunch box ;-) His mother told him that a piece was good enough!

banana-chocolate bread

10 servings ½ cup (100 g) salted butter ¾ cup
(150 g) sugar 1 tsp
teaspoon vanilla 2 eggs beaten

4 small ripe bananas, mashed coarsely with a fork
3 squares (85 g) semisweet chocolate, coarsely chopped (the recipe when I do it again, I will opt for a top quality 70% chocolate)
2 cups (300 g) unbleached all-purpose flour biological
a pinch of salt 1 tsp
teaspoon baking powder (baking powder) 1 tablespoon
teaspoon baking soda

In a bowl, using an electric mixer, beat butter, sugar and vanilla for 2 minutes.

Add beaten eggs, bananas and chocolate, stirring gently with a wooden spoon.

In another bowl, combine dry ingredients in mixing with a fork and add to wet mixture, stirring just enough to bind the two mixtures.

Pour into loaf pan (23 x 13 x 7 cm) buttered (I use margarine) and floured. Bake in a preheated oven at 325 degrees F (160 degrees C) about 1 hour or until a bamboo skewer inserted in center comes out clean. Allow bread to cool before turning out. Cut slices with a bread knife or serrated knife.

This recipe is from the book Memories : Revisiting our traditions , Flammarion Quebec 2010, p. 86.

What Is Nud Or Nacoss Alarm

A year already! and Layered tomato, cucumber and crab salad with fennel and

a year ago to the day, I launched into the adventure of creating a food blog, not knowing what to expect because I did not go the blogosphere. I was a neophyte who wanted to learn and to do so I decided to turn to the French blogosphere, a bit like chefs who do internships in France and then take home new products, new recipes and also new techniques. My internship

European Virtual is not finished, because I still have much to learn and many friends to feed. Because it's also the beauty of the thing: behind all these blogs we have chosen, because we love the kitchen is being done, there are these women we learn to know and love. And they have common characteristics: generosity, concern for others, creativity, and they are not lazy, believe me. They work mostly with families, which maintains a fairly busy person, plus they take time to share on the Web what's cooking in their kitchen, just by looking at what is happening in those others.

And there are the bloggers Quebec, my sisters, those that derive from the same culture as me, who I also cling more and more. They are my roots, their kitchen looks like mine. They bring me a lot and perhaps I too did I bring them something by offering different dishes, ideas, beating heart, they incorporate into their kitchen, as I did in virtually alongside cousins overseas?

My readers, no I have not forgotten you! Even if you do not often leave no trace, I know you're there. Follow me thank you, thank you good words that you write me on my "Contact Me" and that makes me so happy. I sincerely hope, through my recipes have helped you discover new products, new flavors and some cooking tips.

And a special thank you to Josée Blanchette, a journalist whom I admire since it started in the craft, which was interested in the option market , from its beginnings in talking on her page weekly newspaper Le Devoir and on his blog!

It is not with the usual cake Day I will highlight my bloganniversaire, but rather a recipe with yarrow ... salty, salty for me is much more festive than sweet! I found the inspiration for this recipe here .


Layered tomato, cucumber and crab
2 or 4 servings as main course or starter
200 g of crab or crab flavored pollock (surimi) prérâpé (easier) or cut into small pieces 2 tablespoons
tablespoons light mayonnaise 1 tablespoon
tsp chopped fresh dill 1 tablespoon
teaspoon chopped fresh chives
a pinch (very little) lemon peel, cut into small pieces
2 or 4 tomatoes, sliced not too thin
1 / 2 English cucumber or a few Lebanese cucumbers, sliced on a mandolin
2-4 bamboo skewers
lettuce or mixed greens with cucumber vermicelli decoration and carved mandolin or Spiral Slicer Joyce Chen
pepper (not salt)
drizzle of olive oil on lettuce in the decoration and vermicelli cucumber

In a small bowl, place the crab or surimi. Add mayonnaise, dill, chives and lemon zest. Mix well. In

each individual serving plate, place a slice of tomato. On each slice place a layer of crab mixture, 3 slices of cucumber and again: tomato, crab, cucumber and stop when enough is enough.

order to maintain the preparation which may tend to slip, stick a bamboo skewer in the middle of each yarrow. Cut with kitchen scissors to the excess of the skewer. In principle, a plate, everything must be eaten, but we may occasionally make an exception when there is no danger to the guests. Garnish each

yarrow on the spur of the moment with what is available in the fridge. Finish a drizzle of olive oil on the decorative elements.

The crab mixture can be made several hours ahead, but it is best to assemble the yarrow just before the meal.

Good Songs To Dance To Attalent Shows 2010

orange

begins in January with an abundance of citrus on the shelves. This is great, because I love the orange salad dressing salty.

This salad of fennel and orange, I am proposing today as tantalizes the taste buds wards. It is an incomparable freshness and combines perfectly the aniseed taste of fennel, sweet orange, the taste of olives is well noted by the red onion which brings a touch of spice. The rocket comes round perfumes leaving out a nutty flavor.

And what's more cool is that the dressing is low in calories because it requires little oil!

To make orange sections, one must first cut at both ends and orange well install it on the cutting board. Afterwards, with a sharp knife, orange peel, taking care to remove the white part.

When the orange is bare, with the knife, cut along the inner membranes to release each supreme. This will provide tender pieces that you enjoy eating. In the photo, two were cut supreme and can be found on the left side of bowl.

salad with fennel and orange
2 servings

rocket 1 fennel bulb, thinly sliced on a mandolin, sliced not too thin (you want to keep the crunchy vegetable, once the dressing is incorporated into the salad) minced red onion
mandolin, amount to taste (even thickness as the fennel)
2 small oranges, cut into supremes (+ 2 other small oranges for the dressing)
few pitted black olives, cut in half with your fingers (choose olives packed in oil)
Maldon salt or fleur Salt finish

Vinaigrette: 2 tablespoons
tablespoons orange juice 2 tablespoons
to soup of good extra virgin olive oil ¼ c. finishing
teaspoon sherry vinegar
crushed cumin seeds (you have to put little: the salad does not taste the cumin.)
salt and pepper

In each individual plate, place a bed of arugula and put in- over a good handful of chopped fennel. The fennel, remove the onion first and then the orange. Finish with olives. Just before serving, pour over salad, 2 ½ c. tablespoons dressing per serving. Serve.

Raps About Drugs In Spanish

Happy New Year and Retrospective 2010!

The kids had fun, young and old are found and loved it, emptied the fridge (what joy for those who are!) and everything went well finished: the sofa was saved. To understand this history sofa, go here .

The beginning of a new year is an opportunity to offer his wishes, but also to the retrospective of the achievements and discoveries made throughout the year just ended.

Make a selection from among all of my recipes published to date was a bit difficult because I love them all. Those I've missed during the year, because it happened to me several times, does not appear on this blog ;-)

For me it easier, I divided my recipes into three categories: the inevitable in my family, beating heart and discoveries. Here are the choices I propose, illustrated with previously unpublished photographs. The recipe titles are clickable links to the original recipe.

But first, I wish you, dear readers, a very good year, full of harmony and creativity!

Attractions in my family

Minicoupe shrimp, capers and dill . These small cups, a little longer to achieve, are incomparable.

Red Lentil Soup . A soup that is sustaining travel.

beet salad, with feta and mint . The recipe of the most visited my blog and made the most, I hope, because it is a delectable salad created by Donna Hay.

crab salad and cucumber . It is part of my dressers and very successful. I love him so much that I realized very often. It is refreshing, different, tasty. "To try it now!", To paraphrase the slogan.

Green Bean Salad, with bocconcini and sundried tomato . An absolutely delicious creation of chef Jean-Francois Plante who gives the green bean flavor of the day.

tabouleh. A classic for little people in a hurry, wash and hull because parsley is a long time, but with a glass of wine in the making, this is less so.

Coleslaw Asian-. This salad, a creation of chef Laurent Godbout was the star of my buffet New Year's Day. It is found alongside my crab salad and cucumber salad with my green beans, with bocconcini and sundried tomato salad and rice with green peas, pineapple, flavored with curry and that j 'I added some nice cooked shrimp. This last figure does salad not yet on my blog.

Pizza with tomato sauce, spinach and basil . A simple pizza with quality ingredients, including pizza dough to home Milano .

Chicken with olives . If there's one recipe to make one of those offers you the option of market, it's this one. It is unanimously and its flavor is incomparable.

Beef with carrots . A classic everyday, very easy.

Yakisoba . This is a great recipe to discover the flavors of Japanese cuisine, other than those we offer sushi and tempura.

Green Beans fennel and tomato sauce . A great way to learn the taste of fennel.

Spaghetti with tuna, olives and capers . A wonder given by the American Joie Warner, in his book Timeless Pasta Sauces .

Pasta Puttanesca the without anchovies. In version Joie Warner: this sauce is one of my favorite .

Linguine with Tomato Sauce, Italian Sausage and Fennel . A sauce that I created and I love to do and redo.

Cake Capri (Torta Caprese ) . My favorite chocolate cake, proposed by Josee Di Stasio.

Queen Elizabeth Cake . A family recipe that is enjoyed by all. It is irresistible!

Pie cookie cutters . A different way to eat strawberries. A pure delight signed Josée Fiset and Dominique Boué.

My favorites

Lamb confit with lemon and artichokes on pappardelle . With Herbie's Blog Sin of Gluttony , I found the shoulder of lamb. I made this recipe flavored with spices from North Africa several times. She won every time. A safe bet when you get back.

The chisel lobster (see here ). Using this simple tool, I managed to dissect crabs and lobsters as an expert, I who have always been poor sheller.

My discoveries

Duck breast lacquered with maple syrup and blueberries (blueberries ) . Another way to cook the duck that I owe to my friend Isa-Marie's Blog Grelinette and Cassolettes and his cousin Tiuscha, who commented said cooking duck low temperature allows the meat does not dry out and be mellow. Lacquer Maple and Blueberry, given by the chief Giovanni Apollo, provides the duck flavor is absolutely delicious.

Pate Chinese different. Robert Beauchemin, food critic, returned to Washington with this recipe from a chef down there in his luggage. A Chinese pie so delicious that you will serve your guests with the same pride.

Fries blue Hubbard squash curry . Finally squash which is almost not sweet, although she spent three months to wait before being eaten!

fennel compote of great days . The accompanying mashed to steal the fish.

caponatina vegetables with raisins and pine nuts . An ode to the abundance of vegetables in August. Things to do in summer to enjoy the extraordinary flavors of this recipe by chef Alain Ducasse.

My plans for 2011 Culinary

-cook mostly with soybeans and other legumes;

vegetables-work better and better with the help Among other things, the chief Jerome Ferrer-

discover new foods, new combinations of flavors through my culinary copinautes the blogosphere thanks to which I'm improving day by day, and carry-

most of the desserts for my grandchildren adored, even if I do not have sweet tooth.