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Six years of Tango ... Feliz Pascua

On June 2003, after only three and a half months of school, Karen and Luis organized our first milonga Sassari.
We were then about twenty students, all beginners. They gave us a big hand the friends of the school in Cagliari who accepted the invitation with enthusiasm and we were encouraged to continue.

In that event there are several videos, including the witty performances of Luisa, Karen and David, who began the evening by presenting some humorous sketch milonghero topic.
I hope no one has anything against it if I run a piece of the evening:



Francis and I knew only one sortie and the ocho atras ... but we had fun anyway, as can be inferred from the expressions of our smiling faces (not too milongas then, actually).

seems that centuries have passed since that historic night. Meanwhile Luis and Karen had a baby (and another is coming). It will be difficult to be able to have them with us on a regular basis, at least for the foreseeable future.
education in the last two years has in fact moved to Alghero and even among beginners and older students has more than doubled the number will not be easy to be able to arrange lessons with the same frequency. But the approach that the teachers have given us should lead us to walk with our legs for a while ', waiting for better times.
Meanwhile our friends to meet again soon for Cagliari Festival in July.

Leather Furniture With Dark Hardwood

la luz de junio

apparently he's flown in May
and you find yourself in late June illuminated by long sunsets and soft
covering some beer with friends and pleasure of being
after a long day at work .. and months of spiritual lethargy!
a recipe today for super fast, pushed by the first apricots of the season,
and a desire to soften the implacable clock with a sweet note to give himself thrust right .. or at least, this is an attempt!
and the same sweetness accompanied a memorable day for those who have shared the joy of SI with my best friends ..

then virtually non-conformist like a slice of pie cut a sweet little wedding but full of happiness!

the pie is such a ripe apricots

500 gr 150 gr brown sugar 1 vanilla pod

for pastry

2 egg yolks 1 whole medium egg 1 tablespoon cream of tartar
/ coffee
baking powder 80 g sugar granulated
150 gr butter 250 gr flour
OO
and then, opening them to wash and peel the apricots in half, Pour into a saucepan with the sugar and the vanilla bean open and emptied.
light the fires and go to the apricots for 10 minutes over high heat.
soon as you start to release water to lower the intensity of the heat and let go for about fifteen minutes. where vs apricots prove excessively wet you can add a teaspoon of pectin to dissolve well. cook for another ten minutes and let cool.
in the meantime, prepare the pastry.
in a bowl, sift flour, baking powder, granulated sugar. mix.
diced cold butter, add to mixture as above, and blast with your fingertips until the mixture is smooth and grainy.
add the yolks and whole egg and mix. unless you work the pastry better, especially in summer with temperatures + high, so as not to overheat the butter. (I use latex gloves belonging to knead the pastry peer even if only slightly reduce the heat of the hands).
roll out the pastry into the pan vs, puncture the bottom.
sprinkle with apricot compote, put + it + will tasty.
if you like you can cut the diamond to cover the surface of the tart.
refrigerate for at least half an hour.
preheat the oven to 180 degrees and bake for 40 minutes. the tart is ready qd vs the house will be wrapped in a pastry and perfume burrosissimo will color * / amber.
bon appétit!