#Fecci

[cehennemindibindeki]

Arkadaslar fecci manikteyim kafasi birden geldi

[pousadacuritibasabrinaluna]

Prefeitura divulga lista de imóveis públicos a serem cedidos a ongs

Prefeitura divulga lista de imóveis públicos a serem cedidos a ongs https://ift.tt/VxsXBQ0 A Prefeitura de Curitiba divulgou a lista de imóveis a serem cedidos a entidades sociais aprovadas em um Chamamento Público realizado no início de 2024. Os imóveis pertencem à administração municipal e estou atualmente vazios e sem finalidade. Alguns, como o da Amintas de Barros, estão parcialmente vandalizados. A cessão de imóveis públicos a entidades sem fins lucrativos foi disciplinada pelo Decreto 725 do prefeito Rafael Greca de maio de 2024 e prevê que “bens imóveis municipais poderão ser outorgados através de permissão de uso a terceiros”. Na primeira fase do processo de concessão dos imóveis, 37 entidades sociais tiveram o cadastro aprovado. A lista dos primeiros imóveis a serem cedidos a terceiros compreende sete itens: Terreno na rua Amintas de Barros, 172 com 135 metros quadrados, no Centro Terreno na Rua Zeferino Pires Barbosa, 10 com 802 metros quadrados, no Orleans Terreno na rua Eugenio Mocelin, 77 com 484 metros quadrados, no Boa Vista Terreno com 3 edificações na rua Julia Fecci Mello, 78 com 597 metros quadrados, no Sítio Cercado Terreno com edificação a ser demolida na rua Marechal Hugo Panasco Alvim, 623 com 379 metros quadrados, no Boqueirão Terreno na Rua Alécio Masson, 397 com 225 metros quadrados, no Alto Boqueirão Terreno na Rua Lea Moreira de Souza Moura, 455 com 1.292 metros quadrados, na Cidade Industrial O post Prefeitura divulga lista de imóveis públicos a serem cedidos a ongs apareceu primeiro em . via https://ift.tt/0pi2YNT November 21, 2024 at 10:27AM

[sognosacro]

Forse sono i ladri il problema.

Gli amici traditori.

Le feccie in generale.

Quindi?

Qual'è la causa principale?

L'origine di tutto ciò?

[cristianasworld]

Sono le feccie.... Chiudete le fogne

[sanjitchudha]

Laugharne, Saundersfoot, Waterwynch, Tenby, Manorbier, Caldey Island, Stackpole Quay, Barafundle Bay, St David’s … names redolent of the far West of the Pembrokeshire coast of Wales.

Coastlines are fascinating spaces. The combination of liminal land, shifting sands, and variable weather parallel our existence.

Fluctuating and evolving.

Surprising.

Changing … yet remaining somehow eternal in the face of change too, solid, like the rocks that rear up out of the sea.

Eternal Change

The southern Wales coastline is much underrated. That’s a sad mistake in my view.

As southern England slept the sleep of the Dark Ages, here the fusion of Celtic and Romano British culture thrived, with writers like Gildas in the early 6th century writing The Fall and Conquest of Britain in polished, elegant and precise Latin. Written partly as a paean to the departing legions, it was also an exemplar to the local Celtic nobility filling the void the Romans left, and was intended to galvanise them against the approaching Saxon threat.

It was also at this time, long before St Augustine’s mission to England towards the end of the 6th century to convert the ‘heathens’, that St David’s was founded as a Cathedral. St Catherine’s Island off Tenby had a chapel dedicated to the saint of spinners and weavers at about the same time. Numerous holy places named for Saints not recognised by the Church in Rome, but known to the Welsh and Irish, flourished and testify to a thriving pre-existing Christian tradition. The sanction of the church in Rome or any other ‘higher’ external authority was not sought here. But neither was this an insular, backward place.

Today St David’s has a woman Bishop, the first in these islands. Trade and culture are as entwined with Ireland or Western Europe today as they once were when this was one of the centres of the Celtic world.

Southern Wales’ supposedly ‘grimy’ quality could not be further from the truth.

  Which brings me to food …

Anyone familiar with this blog knows about my obsessions – food, art, history, culture, social anthropology …

Food preserves the traces of cultures and interactions better than anything else. Along the Pembrokeshire coast it’s no different.

In this coastal region, wild fish and seafood predominates alongside extensive dairy production. Beef, Poultry and Pork follow closely alongside a simple but satisfyingly diverse range of vegetables and herbs which grow profusely in the gentle Atlantic Gulf Stream climate.

The growing season here is longer than in most parts on the UK

The distance from field to fork less than in most parts of the country

A long-standing Italian population has established a tradition of ice cream making and delicatessen which matches anything available in London

The supply chains for supermarkets and their heavily centralised systems, too long to sustain a large scale presence

What might seem a curse in a city like London is, here, a blessing …

Independent and highly localised trade predominates and helps sustain a demotic food culture.

This being South Wales, there was less Lamb than people might expect of Wales. Lamb husbandry takes place mainly in central and North Wales, where the upland pasture is used to provide a long feeding season for the animals and where land is cheaper.

Add to the mix the long-standing trade connections with North West France, Spain and the Mediterranean, and you have a richly varied cuisine, augmented by small scale brewing and distilleries making high quality gin, and a culture of delicatessen providing foods from (or in the style of) France, Spain and Italy.

The ingredients are in place …

I made gorgeous fresh, sweet scallops while in Tenby and combined them with Chorizo. It’s an amazing combination of flavour and texture, and was offset with a mild, elegant, green pea puree. The Chorizo was sparingly used, allowing the delicate flavour of the scallops and the pea puree to shine. A golden rule for a marvellous result.

Here goes …

I used around 35 g of Chorizo, cubed (keep them tiny so they crunch up when cooked) – these I then fried in a griddle pan with a tiny amount of olive oil (the fat in Chorizo is released as it cooks so you really don’t need much)

I used 10 scallops (5 each), which I had washed, and then rubbed gently with olive oil and fresh ground black pepper before setting them aside for a couple of hours

I took around 150g of freshly shelled peas (you can use frozen, but nothing beats fresh as we had it) and placed in a pot of salted boiling water along with a fat, fresh, clove of generous garlic (skin on) for around 2 – 3 minutes

Then I drained the peas, setting aside a little water for later (and taking out the garlic and setting that aside too) …

I then treated myself to a sip of Picpoul de Pinet from the sun baked limestone plateau between Agde, Pézenas and Sète in the Languedoc region of southern France (between Montpellier and Narbonne).

Bone dry, Picpoul is usually crystal clear with green highlights perfect to pair with seafood. Older vines can create a golden hued wine which I find is usually better with cheese. It’s a soft wine, delicate on the nose, with hints of fresh ‘green’ blossom with a an excellent acid/structure balance.

I digress – Back to the recipe … 

Now that the garlic had cooled, I peeled it easily, half squeezing the soft, buttery garlic out into a bowl the process. I added the warm peas and a couple of table spoons of the water they cooked in, and then added a table spoon of salted butter and a teaspoon of olive oil. I then mashed the lot, mixing as I mashed to create an unctuous green mess. I tasted it and felt it needed a little black pepper and a touch of salt so added these – it’s really up to you. I did so because I wanted a certain sharpness to cut through the smoky Chorizo and the buttery/creamy sweetness of the scallops.

Before cooking the scallops I roughly wiped down the pan I had cooked the Chorizo in – I wanted some of the flavour to remain, just not too much. To aid cooking the scallops I added a table spoon of olive oil and heated the pan up on a high heat, and then popped the scallops on for just under a minute. I then took the scallops off the pan – they mustn’t stay in a hot pan as they’ll just get rubbery if overcooked – they should be soft and yielding.

With the back of a tablespoon I popped a couple of generous blobs of pea puree on each plate. With the back of the spoon I smeared them into a ‘swish’

On top, I plonked 5 scallops and then the crispy, smoky Chorizo cubes with a little of the oil they had released …

Now, this is optional, but I think it works – I then took a fat red chilli (the kind you often see in Spain or Italy which is less hot – and which is also grown in Pembrokeshire under glass) … this I sliced thinly and diagonally and just added two or three to each plate atop the scallops

By sheer luck I also got some pea shoots with the fresh peas I had bought that day, so I added these as a garnish along with some finely chopped and flavoursome Parsley.

I have no picture of the results – they didn’t last long enough!

After dinner we headed a couple of streets along to Fecci for amazing ice cream and then took a walk along the cliffs to the South Beach at sunset, finishing the evening with a gorgeous locally produced Gin (whose name I carelessly forgot!) – infused with orange peel, rosemary and herbs along with the traditional juniper, cardamom, coriander, etc., this was an aromatic and heady finish to the day.

A bit about Tenby

A perfect base from which to explore the Pembrokeshire Coastal Path and the many beaches that dot this area, Tenby is a pretty but unpretentious town settled stop cliffs and facing South East across a wide bay towards the Gower Peninsula.

Tenby isn’t spoilt. It’s no Whitstable or Southwold. Rich or poor, everyone eats great fish and chips  and ice cream – readily available and high quality from several outlets (Fecci do both, and Pipers majors on Fish and Chips).

There are some high end restaurants – but again, these aren’t fussy or over-pricey. It’s not the sort of place that wants or needs a Rick Stein. It’s happy as it is, and it’s rather lovely for it.

Go – but respect it for what it is. It’s been here longer than you or me, and it will be around for a while yet.

Oh – and one small thing. The Sunday Times’ Great British Beach Guide named Tenby as having the UK’s beat beach (Castle Beach). Though for me, South Beach was just as good and less busy – Waterwynch Bay was a dream, Saundersfoot, Manorbier, Barrafundle … it’s a long list.

Coasts Laugharne, Saundersfoot, Waterwynch, Tenby, Manorbier, Caldey Island, Stackpole Quay, Barafundle Bay, St David's ... names redolent of the far West of the Pembrokeshire coast of Wales.

[noel-fielding-web-page]

GBBO Quotes, Episodes, Part 2 (2019)

[x]

[netflixpaused]

[fatmanuraskoo]

hayat fecci şekilde yoruyo.

[arqbrasil]

Cor 2023 Sherwin-Williams: Meu Caminho SW9081

Cor 2023 Sherwin-Williams: Meu Caminho SW9081

A Sherwin-Williams apresenta a Cor do Ano 2023: Meu Caminho SW 9081, um neutro rosado que inspira horizontes expandidos e descobertas reveladoras promovendo uma conexão com a Terra. “Meu Caminho foi inspirado pela ideia de encontrar a beleza além de nós mesmos. É um tom contemplativo que convida à compaixão e à conexão em qualquer espaço”, diz Patrícia Fecci, gerente de Marketing para Serviços…

[annedraper]

Cookery Demos, Bake-Off, Railway Children, Zig zag Project, Chinese New Year and Craft with a Heart

Tenby Cheap Heats Cooking Demonstrations Every Friday from today until the end of March , there will be a cooking demonstration from 12 until 2pm in Augustus Place Community Hall, giving tips for healthy cooking with air fryers, microwaves and slow cookers. This is free for everyone, and you can go to them all or drop in when you can. Tenby Arts Club present Michelle Evans-Fecci on the Great…

[redebcn]

Incêndio atinge fábrica de borracha para pneus em Mogi Mirim e mobiliza Corpo de Bombeiros

Incêndio atinge fábrica de borracha para pneus em Mogi Mirim e mobiliza Corpo de Bombeiros

Caso ocorreu na tarde desta segunda-feira (21). Não há informações de feridos. Incêndio atinge fábrica em Mogi Mirim Luiz Fecci / Arquivo Pessoal Um incêndio atingiu uma fábrica de borracha para pneus em Mogi Mirim (SP), na tarde desta segunda-feira (21). O incidente na Vila Santa Luzia mobilizou pelo menos oito veículos do Corpo de Bombeiros da cidade, de Campinas (SP) e de Mogi Guaçu (SP). Não…

[cristianasworld]

Vedrò le feccie tricolore direttamente da Calamosca

[noel-fielding-web-page]

GBBO Quotes, Episodes, Part 1 (2019)

[x]

[fatto-di-sentimenti]

Ricordo come se fosse ieri

Erano appena passati tre anni e mezzo della nostra bellissima relazione, ma non ti fecci gli auguri, il giorno dopo sarebbe stato il tuo diciottesimo compleanno e la tua testa era altrove, così come io ero troppo impegnato a fare l'adulto con il mio primo lavoro.

Anche se ora ormai il tempo sta passando e le nostre strade hanno preso direzioni diverse io non scorderò mai il tuo profumo e la tua risata, sanno di casa.

La settimana prima che la nostra vita cambiasse eravamo insieme, due innamorati persi a cantare "Sotto il sole di Riccione" in quella che sarebbe stata la nostra prima vacanza insieme e da soli.

Mi ricordo ancora come guardavi il paesaggio dal castello di San Marino e mi chiedesti se Ti Amavo ancora.

Ho capito solo ora che non smetti mai di Amare ciò che ti ha fatto star bene. Ti racconti solo altre verità

[johnmaiolo]

#verdicchiodimatelica #solera . . Una bellissima esperienza questi Verdicchio. Un produttore @monacescawine che fabottimi vini tra cui il #Mirum riserva eccellente espressione del territorio. Ma questa bottiglia nasce per festeggiare la storia del Mirum e raccoglie 30 anni di vendemmia. Ogni hanno si tiene in cantina un lotto non imbottigliato x le edizioni speciali. Così è nato il 10 anni, il 20 anni e questa bottiglia che raccoglie le vendemmie tra il 1988 e 2018. Cuvee straordinaria, un vero e proprio viaggio in Terroir stupendo, che io adoro, ma poco conosciuto che è Matelica. Un grande vino con straordinaria capacità di invecchiamento.💪💯 . . . Mirum riserva 30 anni Verdicchio di Matelica DOCG 13,5% 🍇100% Verdicchio Vigne di 3 ha in Matelica contrada Monacesca Esposizione Nord-Sud con terreno argilloso a 400 mslm età media delle viti 30 anni. Allevamento ad archetto sovrapposto o capovolto, 1900 ceppi/ha e 2kg resa x ceppo. Vedemmia manuale nella seconda metà di ottobre dopo 2 settimane di surmaturazione in pianta Vinificazione con fermentazione di 20 GG in acciaio e deposito sulle feccie fino alla primavera. Malolactica completa. Affinamento di 18 mesi in acciaio e 6 in bottiglia Adesso immaginate che questa riserva viene tenuta in acciaio x anni e poi assemblata al momento di imbottigliare con le altre 29 annate💪💯 . . 👁️giallo paglierino intenso con riflessi dorati 👃 intenso e complesso, frutta matura, fiori ed erbe aromatiche. Agrumi, Pera cotta, anice, vaniglia e sfondo iodato e mandorlato. 👄intenso, caldo, freschezza e sapidità importanti e di buon corpo. Un sorso ricco ed equilibrato che riprende il naso aggiungendo mineralitá e profondità con una bella e piacevole PERSISTENZA. Ancora più armonico e...gustoso del Mirum riserva millesimato. Surmaturazione percettibile senza essere invasiva come in alcune annate del riserva. . . Probabilmente in miglior Verdicchio di Matelica che ho degustato fino ad oggi. E voi? Conoscete questo magnifico Territorio? . . https://www.instagram.com/p/CJi8uU8rbGo/?igshid=1gqtlxslfah7l

[annedraper]

Tenby Arts Club, a tabletop sale, Viking ship burning, poetry, winter get togethers and fresh fruit and vegetables.

Click below for details of things happening in Tenby ...

Fishguard Folk at Tenby Arts Club. This Friday, 13th January, Fishguard Folk will be performing at 7pm in St Johns Church Hall, Warren St.. Everyone is welcome, entrance is £5 or £3 for members of the Arts Club which includes tea/coffee and biscuits after the performance. Next week at the Arts Club, Michelle Fecci-Evans will talk about her experience on the Great British bake-Off. This will be…