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Another well-known blogger Li Chengpeng went further: "Even the leader of the country can't say they can really take the responsibilities of a nation on their shoulders, why should a sporting star do so? The best act of patriotism is to win competitions, not shouting slogans."
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Maria, What you said about living life to the felsult is really beautiful. I also traveled to Italy recently, and it was so amazing for me to see how full of life people were about everything even in later life. Keep enjoying life, Maria. It is really inspiring to hear about a couple so head over heels in love after 54 years of marriage.
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i can't wait to see your homemade Christmas gifts. we are doing a 'homemade' Christmas this year. i'm so ecitxed!!!i just got 'one thousand gifts' last week and have been reading it, too. have a great day!!ps. i'm making your angel rolls for thanksgiving. are they okay to make ahead and freeze... do they still taste nice once thawed?
i can't wait to see your homemade Christmas gifts. we are doing a 'homemade' Christmas this year. i'm so exeictd!!!i just got 'one thousand gifts' last week and have been reading it, too. have a great day!!ps. i'm making your angel rolls for thanksgiving. are they okay to make ahead and freeze... do they still taste nice once thawed?
I can not find Nonna's recipe, but I did find one in a cobokook I purchased in Perugia. It sounds quite similar to Nonna's. Here's the english translation:Ingredients 3 cups flour, 1 ounce yeast, 1 cup grated pecorino cheese, 1/2 cup diced gruyere (groviera, in italiano), 3 whole eggs, 1 egg yolk, 2 tablespoons lard, 4 teaspoons extra virgin olive oil, 1/4 cup butter, 1/2 cup milk, salt and pepper. (My note Nonna used locatelli romano pecorino cheese. She also used coarse ground pepper in the bread. This recipe is silent on whether the grind should be fine or coarse.)Dissolve the yeast in 1/2 cup warm water. Put flour in a heap on the pastry board, make a well in the center and add the eggs, lard, olive oil, both cheeses, milk, salt and pepper, together with the yeast (and related liquid). Knead thoroughly to obtain a soft, smooth, elastic dough. (My note the dough should definitely be smooth and elastic. The only part that isn't smooth are the small chunks of gruyere cheese.)Let the dough stand in a deep fired clay or tin-plated copper casserole in a warm place. (My note Nonna had neither a clay nor tin-plated copper casserole. She used her Revere-ware soup pot. The end result looked like the photos in this article - a round, straight-sided bread with a domed top.) It should rise to two or three times its original volume. Bake the bread in the casserole for about an hour in an oven preheated to 350 degrees F.Like others have mentioned, our tradition was to serve the Crescia with hard boiled eggs and capocollo. As a PS, my grandmother immigrated to the US as a teenager. She came from a very large family, married someone who immigrated after WWI, and kept a very Italian household. Crescia and grilled lamb were THE important dishes at Easter.
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