What Does Cervical Mucus Taste Like

Il mio menù della Vigilia!

Friends,
sorry for the late hour, but I will publish later in the post you will understand why ...
This week at the home of Father Christmas is the time to Menu feste.Per me, on Christmas Eve is celebrated in our home with our parents and grandparents and uncles and my cousin Roman ... other days we are divided, as I think everyone, including my mom and my mother-in-law's house.
In my family there are traditional dishes for Christmas Eve which can not fail, around these, I make dinner, changing each year (think, at the risk of repeating myself, every year I write in the notebook of what I cook holidays, gifts and even food).
The traditional dishes of my family are:
-dried cod with potatoes, stewed;
-stuffed olives, stuffed fish for the occasion-we do them with tuna;
- zite sauce with tuna and olives-zite for goodness sake, do not tell my grandmother to replace them with spaghetti or bucatini, it would be a terrible blow for her!;
A special mention for 'rifritti "or" spignolo " which are nothing if not made pancakes di acqua, farina,un goccio di vino bianco, una pastella piuttosto densa che viene poi versata a cucchiaiate nell'olio bollente e fritta.
Questa è la versione che io, da bambina,chiamavo "spignoli vuoti", cioè semplice pastella, perchè a casa mia a questa pastella viene aggiunto: zucchine tagliate a rondelle, broccolo lessato, bocconcini di baccalà lessato, alici.Mia nonna fa un super vassoio di queste deliziose frittelline, ai vari gusti.Il sale si aggiunge quando sono ancora calde.La cosa più divertente è mangiarle mano a mano che vengono fritte, sottraendole dal vassoio...mia nonna si arrabbia sempre!
Quest'anno preparerò:
a) per antipasto
-seafood salad;
-shrimp cocktail;
-sautéed mussels and clams;
-stub savory salmon mousse;
b) first, in addition to zite:
-ravioletti fish with tomato sauce and red pepper;
c) per second, as well as to the fried cod:
-roasted monkfish with potatoes and tomatoes;
For dessert, as well the cake made by me, that I'll post in due course, always prepare the dessert in single serving cups, tiramisu, chocolate mousse, trifle-, assorted chocolates, always made to me, and then there's the crunchy my grandmother, she not only prepared with almonds, hazelnuts and walnuts, but also joins, and then serves up bay leaves ... you can not figure out what perfume!