"Vilco" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> I think I will take a shower befor sleeping. Here it is very very
>> hot. I have inside my house 81.86 F (27.7°C)
>> outside (and I dont't live in the city, but at 550 mt ) is 82.94 F
>> (28.3°C). My mother telephoned me just now and told me in Rome they
>> are on 104 F (40°C).
>
> Here at work I'm at 23°C, heaven, and at home it's around 27°C, but
> outise... sigh, it's almost 36°C now...

Ohh Vilco I hope you have a car more beautiful than mine. I have a Dhiatsu
Feroza Jeep of 1997 and it is without air condicioned. ((((
But-...remember me... do you live in Bologna? Or Am I wrong?

> Brixen was friggin' fresher than here! And there were very good "finferli"
> (Cantharellus cibarius), I made some with them and it's divine, both there
> in Brixen and here after my return.

What are Brixen?
BTW I lilke this recipe because I like Mushrooms . Now I copy and paste.
I haven't seen finferli mushrooms here. Perhaps it's because don't rain.
I will try it when I will find them.

--
Kisses
Pandora
-----------------------------------------------------
>
> Recipe for 3 persons:
>
> 200 g fresh finferli
> 80 g butter
> 2 cloves, garlic
> a very small bunch, parsley
> 1 cup bechamel
> 1 quart vegetable broth (not all is needed)
>
> Metl the butter in a pan and add the garlic, let it fry for a minute or
> two (you don't need it to turn blonde-brownish) and then add the finferli:
> they must be coarsely chopped (1/4), mediumly chopped (1/2) and very
> finaly minced (1/4). Let the mushrooms loose theyr water, and when the
> water starts to evaporate (it should take about 10 minutes) just add the
> bechamel and a portion of the broth. How much broth to use? Just check the
> density of the soup as you pour the broth, when it's as you want it just
> stop adding broth. On monday I made it using a little bit more than half
> the broth, one could prefer the soup more runny so could add more broth.
> Recipe stolen from a dish I ate in Germany and then discussed with the
> friends on the italian NG to figure out how they did such a soup (süppe,
> in german). And we got it right, this soup is divine. Obviously, one needs
> fresh and GOOD finferli (here in Reggio Emilia we find only sad, untasty
> finferli).
> --
> Vilco
> Think pink, drink rose'
>