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Kahlil Gibran, The pain is born



And a woman said
Tell us of Pain.

He said
The pain is the breaking of the shell that encloses your understanding.
as the stone of the fruit must break so that his heart may be exposed to the sun, so must you know pain.
And if you managed to keep the heart in wonder at the marvels of daily life, less pain, do not be surprised of joy;
will welcome the seasons of your heart as you have always accepted the seasons that pass over the fields.
and ensure calm during the winters of your grief.

Much of your pain is chosen by yourself.
is the bitter potion by which the physician within you heals your sick.
So trust in him and drink his remedy in silence and serenity.
For his hand, though heavy and hard, is guided by the tender hand of the Unseen,
E la coppa che vi porge, nonostante bruci le vostre labbra, è stata fatta con la creta che il Vasaio ha bagnato di lacrime sacre.

Your Pain is the breaking of the shell that encloses your understanding. Even as the stone of the fruit must break, that its heart may stand in the sun, so must you know pain. And could you keep your heart in wonder at the daily miracles of your life, your pain would not seem less wondrous than your joy. And you would accept the seasons of your heart, even as you have always accepted the seasons that pass over your fields. And you would watch with serenity through the winters of your grief.

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PROdomme... domina professionista. 'Professionista'... non mercenary, that is not enough to 'do it for money' but we need a profession to be a prodomme.
to read announcements and personal sites for 100% of themselves as professional mistress .. I never met a woman who candidly admits to being a beginner who is learning his trade.
seems that everybody is born to learn ... ladies totally unknown environments BDSM amateur or professional-and our world is so difficult that a mistress piccolopiccolo practitioner is not well-recognized and monitored crop up overnight credit as highly specialized. Some states
to attend specialized courses ...
Radio Elettra?! Mah .. everything is possible in every case only provides a specialized course of theory and practice.

but the passion?
For me, the S & M is a visceral passion, absolute and total ... is not a product like a bar of soap to buy discount ... and then in my party, the Mistress, I seek the same passion for domination bdsm ... Mistress seeking in a person not a service bdsm.

prodommes How do I distinguish the fake from those who are passionate about bdsm mistress who consider the whip as a tool to make money?
prodomme A lover of S & M before becoming a true professional was-and remains-a passionate, a friend of this world, he attended and known people, places and opportunities to meet the 'world bdsm lifestyle' and bdsm community. A mercenary
would never have wasted a minute of your time to play with a slave without a change in economic benefit.

The great champions of sport before becoming the champions have come a long way up like amateurs ... free game for the sheer pleasure of playing.

For Mistress is the same?

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Le Conserve della Nonna: Mullet

Ingredients:

required amount of tuna or mullet roe
right amount of salt

Preparation:

Carefully remove the eggs of tuna or mullet, leaving clusters attached to a small strip of meat to hang after inserting a stick. Leave bags of eggs in cold water for 8 hours, then let them dry sprinkle with salt very beaten up. Take the bags and place them between two clean ovarian axis and pressed with a weight on top to prevent slipping off the eggs from the enclosure. For three days leave under pressure in a dry and ventilated. After the interval, put a stick in the piece of flesh attached to the bags and hang them in a dry environment. The roe will be ready when it has dried and will have acquired an amber color, obtained in about 13-16 days. The roe is an appetizer that is served sliced \u200b\u200bwith olive oil and lemon.

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Le Conserve della Nonna: pate de foie gras

Ingredients:

1 kg of goose liver
300 g of goose fat
30-40 g of Alba truffles
1 teaspoon onion
a few leaves of sage, thyme, bay
a glass of Cognac
a glass of Porto
right amount of pepper and salt

Preparation:

Removed the greenish black part of the liver, leave it for a whole day in water, in order to remove all the blood. Once drained, allow to dry on the liver of an inclined plane covered by a towel. Prepare a pot (not iron) and melt the lard and fry it without filtering it. Meanwhile, add salt and pepper the liver dried. The grease filter must be put back into the saucepan and add the chopped onion making only heat. Place the pan at this point the liver making it cook for a short time in strong focus. Combine the herbs and sprinkle with Porto and stir constantly. A sauce evaporated to remove the pan from the heat, except flavorings, and pass through a sieve. The puree should be placed in a bowl and dough to get a very fine and pleasant, passing two more times through a sieve. When ready to mix the puree with a wooden spoon, adding a little at a time the Cognac and truffles cut into small pieces. Pour the pasta in jars and cool by covering the surface with a thin layer of melted fat. Seal the jars. Store in a dark, dry place. If the pots are not opaque, storage time should be limited. To eat the pâté, place the jars in the refrigerator to firm for ten minutes. Serve as an appetizer spread on toast, accompanied by sauces or garnish dishes.

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Le Conserve della Nonna: berries under

Ingredients: 2 kg

healthy and fresh berries: raspberries, blueberries, strawberries and currants
600 g of sugar
some orange zest
much grappa
some lemon zest

Preparation: Clean the fruit

dust, without washing it with wet paper towels. Place the fruit in layers in clean dry jars, alternating at each layer, the different qualities of fruit, with a little 'sugar. Fill the jars up to 2 cm from the edge, add some lemon zest and pour the brandy. Not to leave empty spaces inside the vessels, beat on the table. Close tightly and leave in a dry place for two months, shake them and turn them occasionally to dissolve sugar.

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Grappa Le Conserve della Nonna: Smoked Salmon

Ingredients:

3 kg of fresh salmon
11 g of saltpetre
128 g of crushed rock salt to
14 g of sugar

Preparation: With

a thin, sharp knife cut off the head, scales, gills removed and cut along the belly to remove the entrails, wash it and to have two separate threads, including removing the bones.
Sprinkle salt on the two sides and large cut in half, together smoothly, with the other ingredients make sure that the salt penetrates your flesh and put them to dry for about six hours at a temperature of 26 ° - 30 °.
Depending on the size of the fish, after taking the day to smoke salmon at 50 ° heat for a period ranging from four to eight days. The maturation of the salmon is manifested by the clarity to the skin, its golden brown, then the meat should have a slight crust that keeps the meat pink greasy and soft. Keep the salmon in a fresh, sealed in a parchment paper-thin. The shelf life depends on where it is.

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Le Conserve della Nonna: Spiced Onions

Ingredients:

2 kg. spring onions
zest of 1 orange half
zest of 1 lemon green
half a tablespoon of cloves
a piece of ginger
a piece of cinnamon
pint of white wine Dry
1.5 liters of white wine vinegar
enough salt

Preparation:

In boiling salted water, soak the peeled onions and boil for 3 minutes, drain on a cloth and dry well. In a saucepan
steel pour wine and vinegar with orange and lemon peel, cinnamon, cloves and slices of ginger.
Pour the mixture slowly into the vessels of wine and vinegar to cover the onions and, to make sure there are no gaps, knock the vases on the table every now and then.
Close tightly and store in a cool, dark

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Le Conserve della Nonna : Strawberry Cream

Ingredients: 1 kg

. of ripe strawberries and healthy
1.800 kg. sugar 1 lemon

1 liter and a half of alcohol at 45 °

Preparation:

Clean the strawberries, removing the part with the leaves and, without washing them, pour into a large glass bowl .
Add sugar, juice lemon and its zest. Stir gently and cover the entire bowl with a cloth or gauze around the set with a small string.
Store them in a cool, ventilated place and allow to marinate for two days, turning 2-3 times a day with a wooden spoon.
Once the time, pour over strawberries and mix alcohol, to filter the infusion through a cloth or gauze, placing it on a horsehair sieve, mashing the pulp of strawberries.
The mixture should appear as a thick cream and must be paid in wide-mouth bottles or small jars.
Close tightly and store in a cool place.

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Le Conserve della Nonna: Peach Jam

Ingredients:

1 kg. Peach
600 gr. sugar
some lemon peel
some leaves of peach

Preparation:

After having washed and peeled peaches, pitted and cut into large pieces. Take a large bowl and pour in the fish pieces, some lemon peel and some peach leaves, cover with sugar.
Cover with a cloth and place the peaches in a cool, let marinate for 2 days, stirring occasionally. After
time, transfer all the marinade in a large steel pot and put it on fire strong for 25 minutes while skimming and stirring constantly.
Pour into jars and let cool. Close tightly and sterilize the jars for 30 minutes.

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Le Conserve della Nonna: Giardiniera summer

Ingredients: 1 kg

. eggplant and boiled small
1.5 kg. of red and yellow peppers
500 gr. of celery 2 cloves

abundant white wine vinegar
enough olive oil to taste

salt to taste pepper

Preparation:

Clean, wash and dry with paper towels, all the vegetables. Cut the peppers and eggplant pieces into small pieces without seeds, cut into the celery logs breaking it in 2-3 points.
Pour into a large saucepan and a half liters of white vinegar, add 2 pinches of salt, pink nails and 5-6 peppercorns, bring to a boil, dip the celery first, by boiling for 2 minutes and then drain on a cloth.
Blanch eggplant in the same way first then the peppers, drain and dry forever on a canvas. Take the vessels whose capacity does not exceed half a liter and pour the vegetables, alternating them and pressing with a wooden spoon to avoid gaps, cover with oil.
Close the jars tightly and sterilized for 15 minutes.
Store in environment cool, dark place.

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Le Conserve della Nonna: Pere al Vino

Ingredients: 1 kg

. Pear
1 lemon
1 / 4 sweet red wine
200 gr. sugar bowl
1
some glass jars

Preparation:

Halve the pears already washed and peeled. Leave to infuse for 1 hour with the lemon juice and grated rind of half a lemon. Boil the sweet wine in a saucepan and sugar, stirring for 7 minutes, add the pears and lemon juice. Cook the pears over medium heat, until they soften. Achieved this stage, pour into jars and let cool.
Close tightly and store in a cool dry place.

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Le Conserve della Nonna: Artichokes in olive oil

Ingredients: 1 kg

. Artichoke
4 lemons
3 / 4 vinegar
a handful of salt
few mint leaves
a bit of chili
a bit of oregano 1 clove
garlic sliced \u200b\u200b

Preparation: Remove the artichokes

the tough leaves, thorns and leave 1 cm. of stem. Prepare a bowl with plenty of running water, a glass of vinegar, the juice of two lemons and artichoke dip. Meanwhile, boil 2 liters of water with a pint of vinegar, salt and more lemon juice. Once on the boil, add artichokes and cook for about ten minutes, stirring occasionally with a wooden spoon. Once cooked, drain them and put them in pots without droplets.
Sprinkle over a little bit of oregano, some mint leaves, a bit of chili, a bit of garlic and cover with olive oil.
Close tightly and store in cool, dark place. We recommend you to eat it after 30 days