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For many years, I dreamed distant lands. It is now accepted idea of Simone Weil: "You have a desire to learn after what is ours." The live webcam nestles at the foot of my small Palots falum.Itt is my Provence. Palócprovence ...
Perhaps many people do not know the cooked corn grains (except for the anglers who fish used as bait), but my childhood was a popular winter delicacy. Hours were cooked in the pot csutkáról dropout and corn grains soaked in water overnight. Pierced end of the cooking, zojirushi such as corn is popped. The summer corn cooked tubular bodied flavor. Traditionally eaten with poppy seeds (in many places was the fast food part) but I just himself, like salty.
The corn soak for a night with plenty of water. The next day, fresh water, into which we have little salt and more sugar, cook until soft (simple pressure cooker). To taste with ground poppy seeds and flavored with honey, or salty can be consumed.
I have not had Ooh! that I do love that! decades (!)! Before us was a sweet pig! really, you know the food is heavenly magic szarikása pig called? (if only that I would get a pig kóstolóból zojirushi birds could taste me, unfortunately Herencsény-Colonial and the surrounding area is not well known outside ....) 2010th December 21 10:21
But good for reminding me! Sosa was a kid but I remember very, very long cooked after soaking overnight, also for six to eight hours, up to a simmer. Or is because we waited and looked a long time :) Merry Christmas! Erika 2010th December 21 20:25
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