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Month: June 2017

Shades In The Room

Posted on June 23, 2017 in News

It in its room was, in being silent of the half night, had nightmares folloied by disturbances, had been as much they, who finished if dematerializing, and to the uprising saw what few can see, what it is beyond the human power, saw what it encircles in them when lying down, when sairmos, where want that let us be, they exist, are invisible to the mundane eyes, but they are visible to the eyes of who guard with itself one dom uncontrollable and so little previsible. They were shades, several of them, were the demons of the night who encircled its mother, who will appear of the nothing in an extended red net in the way of its room. Balanced they it, and pulled its hair, they freed outbursts of laughter malignant, they disturbed and it with worse of its arts mornings, while its mother only slept, and she trembled its body with fear, defenseless, only lagrimava without being able to ask for aid. It was a errifying scene to the eyes of any son who started to cry out and to fight against those beings of the world of the darknesses, little by little all they went even so, in way the outbursts of laughter, as they said that always they would come back. Its mother opened the eyes, was eyes of a woman with fear, was eyes of sadness and anguish, however everything already met tranquilo and without perceiving already it will meet in the real world.

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Sole Recipes

Posted on June 15, 2017 in News

Sole can be prepared by the same recipe as the flounder. Below are some more ways of cooking, suitable for sea of language. Filet of sole, baked in a frying cases 1-1,25 kg larger marine languages, 1-2 onions, salt, 1 cup tomatapyure or 1 / 4 cup tomato paste (or 400-500 g of fresh tomatoes), 4 tbsp. spoon bread crumbs, 150 g butter or margarine, 1 tbsp. tablespoon chopped parsley, 1/2-1 cup of dry white table wine from the sole fillets. Butter (margarine) melted.

Put the chopped onion in skillet, preferably a refractory form of an oblong greased with butter. Folded pieces of fillet lay in the form Plenty of fresh sliced tomatoes or tomatompyure. Then lay a second layer of folded pieces of fillet. Sprinkle with bread crumbs and drizzle with melted butter. Along the edges of the form put chopped parsley.

Pour wine on top. Fish baked in a hot frying cases about 20 minutes., Ie, until fish is tender and covered with beautiful zolotistokorichnevoy crust. Served on baked potatoes and green salad. Fillet language tomatompyure and rice 1-1,25 kg sea language, or 500-600 g of fillet, 3-4 tablespoons. tablespoons margarine or butter, salt, 2-3 or 3-4 tablespoons of tomato. tomatapyure spoons, 2 hard-boiled eggs, 1/2-1 teaspoon ground red pepper, cooked crisp rice (For 4 person boil about 200 g, ie, only about 500 grams of cooked rice) a shallow refractory shape (oblong) grease with butter or margarine, put in her prepared pieces of fillets and sprinkle with salt.

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