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Envelopes of Postbank

Cleaning. Old papers and crumpled notes. A bag full of junk to throw away. Also a stack of envelopes of Postbank I come from. Remember, those light gray? That until recently it used to giro cards, money orders or other records to the Postbank (free) to send. No more than three years ago I had no doubt that envelopes because they were simply convenient and useful. Now they are relentlessly on the pile of disposable paper ended. What happened? Why is the value of those envelopes nil?

When we Foundation "Quelli di Astaroth" founded in 2004, we opened an account at Postbank. Simple, trouble-free, even for a business account. Postbank was also hugely popular in the Netherlands for his down to earth approach to financial matters. But it could not continue because the trend is to make money and take out a trend and the Netherlands have become prone country. ING Bank, Postbank and this is taken over by the new fashion: big, bigger, biggest (read: financial power). Of course they have the customers (consumers, what an ugly word) reassurance that everything will continue as before. Tons, perhaps millions are spent on publicity campaigns and marketing strategies to convince us that the merger of Postbank was just fine.

But none of that. Lies of liars finances. ING was only interested in customers of Postbank. So customers and continue to do what they want. Transactions must now be paid. All services now have a price. Customer service is hard to find. And free envelopes? Ah, that use no more dog because we are modern and we do everything via internet banking. So the ING bank branches may close and all the staff redundant. And then you hear is that ING's own money and private money from the customer invests in the arms industry ...
Signs of the times. Everything is money, everything is profit, yield, profits, economy. The financial giants do what they want, corporate rules.

But wait a minute ... We have just rescued the banks of the bankruptcy. We, the citizens, taxpayers, the ordinary people. She: ING Bank, ABN AMRO Bank ... We have pumped billions to prevent the banks went bankrupt because they are totally irresponsible for years have dealt with their cases. Two years ago, the government (we) tons of money (our money) to the bank unconditionally because they were stupid. ING did not even have "Thank you" said. And we, the citizens had swallowed it. That they have screwed us and they even continue to do everything they want with us and with our money. And more recently with the culture. Yes, because money is, all the money has gone to the banks. Therefore it must be cut. Where can the money be found? In art, the (cost?) Of an orchestra, the grant of a theater, tickets in the VAT increase. So the culture. The banks have lost billions and culture to fill the hole ... Who's crazy now?

Well, I really throw away all those envelopes. But I will keep one for me to remember other times when the Netherlands was a better country. And also very practical to quickly recall the account of "Quelli di Astaroth" to move to another bank that is less severe (but seem to be catching, because banks remain very)

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things have happened Successo di tutto



of everything happening. Yes, the last months of 2010 are extremely busy, but in a fun way. Pinocchio in Love in Si cilië been. and even to participate in the One Minute Festival , a number of club acts Dante Alighieri Amersfoort, three theatrical moments in the Literary Afternoon Una Domenica Particolare in Utrecht ( video here). Plus the rest
: Radio Onda Italiana which I IDFA have followed a strange and journalist with a book about Berlusconi unnecessarily've interviewed. And yet the lessons of Scuola d'Italia . And much more ...

Sorry for the long list of happenings and events, but had a short review (at least for me) as needed. Oh yeah, I just turned 50 (celebrated with great Salami -Party) and a reminder for the memory can not hurt. Therefore.

And there is more, updating a blog a lot of time, patience and commitment required. It's strict discipline and concentration. In recent months I did not succeed. Lack of time and busy is no excuse, now I go. Because a blog is fun. And above all you can (still) alles wat je wil vertellen. Dus: ik well er weer!

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Yes, it all happened. The last months of 2010 were exceedingly rich and busy. Pinocchio in Love was in Sicily. Then, in three acts One Minute Festival, a show for the Association Dante Alighieri Amersfoort, three theatrical interludes for the afternoon's literary A Sunday Special in Utrecht ( video here). More
else: Radio Onda Italian for which I have followed the ' IDFA (International Documentary Filmfestival Amsterdam) and I interviewed an odd self-styled journalist who wrote a book about lnutile Berlusconi. Then lessons School Italy and much more ...

Sorry for the long list of events, but a brief retrospect is necessary (at least for me). Yeah, because I just did 50 years (celebrated with a big Salami Party) and a reminder that not good for me.

To the above I can only add that maintaining and updating a blog is a grind that takes time, patience and dedication. It's strict discipline and concentration. In recent months I did not. Lack of time and too many commitments do not have to be una scusa. Voglio andare avanti ora. Perche un blog è una cosa bellissima dove puoi (ancora) dire quello che ti pare. Allora: eccomi terms di nuovo!

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Cous cous Lamb Tacos

Preparation time: 60 min .
Difficulty: Easy
Secret spices.
For Lamb cutting means of the small sheep up to one year of age weighing between 10 and 14kg. The adult male is called a ram or rather, talking about the zodiac, Aries. For lamb means the lamb up to 7 kg in weight and with about a month old. He is therefore the icon of innocence, the suckling lamb that so haunts the nightmares of vegetarians here do not like the same category of consumers well-cooked beef and Serial Killer. But if instead the opposite of Clarisse Starling not afraid to find among the lambs of your nightmares, even at this point for the accuracy of abbacchietti , go to your butcher to do and get a nice leg of lamb stew ( 1 kg of meat will be fine for 3 \\ 4 servings). When we got home, trying not to think of Dr. Lecter , go into the mixer two onions, two carrots and two sticks of celery. Then let them dry with two tablespoons of olive oil in a large frying pan nice, perhaps clay, or on the bottom of couscoussiera. Add your lamb stew, sauté for a few minutes and then add a glass of water with dissolved in a tablespoon of double concentrated tomato paste. Let go for at least an hour or until the meat is pretty tender. During cooking, you add more water and another double tomato concentrate to obtain the desired consistency of sauce, which will blend into the pot with the flour. To obtain a more dense and creamy sauce you can add half a jar of low-fat plain yogurt, the best Indian tradition, once again, that there is a contamination fusion? As the cooking proceeds loaded the spices to the point of your choice-a I really like spicy-and check salt. Instead of water you can use vegetable broth, celery and carrot onion boiled in water for 40 min. For the spices: turmeric, cumin, coriander seeds and sweet paprika crushed in a mortar until a fine powder to make red. Alternatively go to Castroni, if you live in Rome, and go get the pre-established formula, indicated by the words "Spices of cous cous. If you are not expert apothecaries I recommend highly this second chance.
For the cous cous : we are talking of course of pre-cooked meal, prepare according to directions on package, or do as I say: always keep the proportions of 1 to 1, much water great meal. For 3 \\ 4 people you put two cups of flour in a large bowl and add a nice spoonful of oil. Mix. Heat then two cups of lightly salted water without coming to a boil. Pour rain on semolina, stir and cover with a cloth. Little secret: with the water, you can put a bag in the bowl of saffron will color your meal, making it more attractive. After 5 minutes uncover and sgranellate with a fork or, after esservele washed by hand. Pour everything in the upper part of couscoussiera and let the semolina and flavored with smoke dell'abbacchio below.

For the sauce: cook completed, take a bit 'in your sauce of lamb and mix with plenty of Arissa. Serve separately and make sure that each diner add it to your liking

If you offer only meat you can serve it all already in the pot with a portion of semolina. If you have also prepared the version of vegetable-coming-soon put the flour in the center of the table along with relish and make sure that we serve each diner individually. Purists may provide that the meal is consumed entirely by hand, but for obvious sanitary reasons already highlighted in the Tacos I recommend abound at the table with forks, knife and spoon. An evening of cous cous would be completed with the version in shrimp, veal stew with dumplings and spicy chicken and chickpea-coming soon.

Council of Sommelier: It takes a red and spicy structure. In addition to the aforementioned Argentine Malbec, Primitivo and its clone of Manduria California Zinfandel, a fine or a Taurasi Sagrantino di Montefalco. Or a Cesanese of affiliates in purity, a vine native to Lazio was once used in blended but in recent years, used in single, pulled off a great personality with bottles of 14 ° and passes.

Enjoy!

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Preparation time: 20 min .
Difficulty: Easy
Secret cumin and coriander seeds. Guacamole in abundance.

Consumers impromptu Mexican food, you who prowl about the ethnic division of Auchan in search of a breath of fresh air compared with meatballs fries and lasagne grandmother Assunta, this post is for you. The true recipe for Tacos , to everyone, even the most bumbling between the Chefs of Sunday. Invite your friends to your home with the promise of a real Mexican dinner, take the load of ripe avocado, lime, Tabasco and cerveça ice, but mainly from the Auchan bought those crunchy tacos-and-throw out the complimentary sauces and most importantly, as for medicines, NOT read the instructions on the back of the box but do as I say.

addition to the tacos you'll need plenty Guacamole - there must be clear by now how to make carrot-and Emmental grated, chopped ripe tomatoes and chopped salad. All these ingredients are served separately in special bowls on the table, each diner will then assemble the tacos to your liking, rigorously by hand. But if people are sitting at your table where hygiene is not fully guaranteed, you will serve the tacos assembled. Calculated that two Tacos are a satisfying meal, and three will satisfy even the most eaters.

For the filling base you need 100 grams of minced beef and the equivalent weight of drained red kidney beans for each portion. (Just to meet those who are not familiar with the arithmetic: for 4 people, 400 gr. of ground beef and 400 grams. red beans drained)
Fundamentals and without which it is useless to propose the tacos: a tablespoon of coriander seeds and one of cumin , always in relation to four virtual slices, finely crushed in a mortar.
Proceed as follows: after turning on the oven, in a nice dry frying pan with a chopped onion in two tablespoons of olive oil. Add ground beef and brown quickly. With the mixer instead, you have already prepared a mashed red beans. Little secret, after being drained and rinsed, once in a blender for a puree with no lumps and pieces remaining, add half a glass of water. Mix everything together, season with salt and put the cumin and coriander seeds crushed in a mortar. Mix well and spegente.
lying in a hot oven with the open side down on all your tacos. After 3 \\ 4 minutes they are ready.
Final assembly: the tacos filled with stuffing made from beef and beans for half. Then you can put, for example, a layer of Emmental, spolvartina a salad and an overflowing amount of Guacamole. Alternatively, you can put tomato or carrot salad, or put everything in place and make a super-tacos. Emmental guaca and moths must be always present.
Serve putting them at the table in the center and let guests serve freely with your hands. If you really want largheggiare, per second or at least as a main dish you could propose Beef Enchiladas.

Council of Sommelier: as mentioned above, a good Mexican cerveça institutional type the Crown or the unobtainable-in-Italy Soberana. I personally have opted for the bubbles, a Franciacorta Gatti. The presence of the spice, however, also encourages more daring or combinations with aromatic grapes, Riesling, Traminer, etc .- and even with such a beautiful structure of red Zinfandel from California, or its parent Puglia, Primitivo di Manduria.


Enjoy!