Is it a good mill, but I love it. It all begins one or two weeks before Easter arrives and begins l

Is it a good mill, but I love it. It all begins one or two weeks before Easter arrives and begins like this: First jam commend to you (if you do not do at home) and curd to the store because bambus then you can not find without. Jams that are put in robiols are a little bambus thicker than normal, it may spill. Shops, bambus including supermarkets almost two weeks before that offer these products bambus in their establishments. If you start at home since making them, but before the discussion begins, it more or less like this: - And this year, that we have to fill? - Curd certainly like these everyone. We can also make pumpkin jam. And Apricot. To me have told me that there are people who quince and apricot mixture and say that they are very good. - No, it's best not to experiment because if not then we are well tudat pasta. bambus Flame-we have to do are the first to want. Our great but it does not matter to me outrageous. I can do a couple (Mallorca) of each caste. - To me have told me that there are people that also makes strawberry jam and apple.
- No, I would make of that we like to noltros. If you want I can also make some pumpkin and quince, as the day of "Pasco" bambus sold visits. We can make the size of soda.
- I told you I can do a couple, but I would make almost bambus all of curd, pumpkin (I have already made jam, and you're empotada) and flan. This more or less is the discussion that exist within each family to agree to that feran robiols. Then decide what normally happens using for pasta recipe, healthy bambus neighbor told me that if she makes it, if my partner made this healthy other day that altered bambus n'el program na we Paquita Thomas use this one ...... and the end sure you choose a new one but it does the usual and do not know why it is always good as ours, the life. Always just saying that next year no longer tried another recipe but I can assure you it will not. At work, at dinner with friends or acquaintances, the public acts star is the question: - when I voltros Feis empanadas? Immediately on the drift towards fill of pasta that we do, if we do sweet ...... bambus Ie pies, and fried robiols I speak not one, not two, not three days but a couple of pairs (but Mallorca, that means more than two.) The day chosen for making pies joins the family. Noltros in our house we usually ca along my mother and she handles the quartermaster. Already prepared bowls with meat tempered (usually lamb and pork) with salt and pepper. Another bowl of peas and Grells also tempered with salt and pepper. A plate with cake plate with sausage and lard (butter or lard), Rotlos parchment bambus paper as it services no doubt we start with empanadas. So begins a day where we going to robiols of pies and then crespells but not crespells that make the rest of Mallorca and Sa Pobla (a village next to mine) call Rissa, but are a crespells Alcudia. Of these crespells cinq cents will get in another chapter on "Pasco bambus Mallorca." Those who do not normally have pasta function go look at that last moment shortage, there is always qualque neglect. also are the official tasters to know if they come good. A time everyone was in the oven baking tins and why they put signs to confuse them and not one of the functions of the children was to go every so often to see if they were already cooked and charge back in cans house without confusing. This was one of my jobs when I was a girl and we did pasta ca godmother. Nowadays everyone cooks in her house. Another chapter are "samples", understood as the different signals that are the empanadas to know that they are filled in. The pies can be: - fish (owls, Gati, ....) and peas (estiraguessó, xítxaro ....). - Meat and peas (or lamb, rabbit, pork, turkey, ....) - meat alone - peas alone. - Other most current such as tuna, roasted peppers .... And it is a sample for each filling, but once done what nobody remembers what you've just uncovered and half a dozen up to what you wanted. Regarding robiols is exactly the same, it is a sample for each filler and the same thing happens. But all this is part of the mill of pies that I love. "Pasco" would not be the same without this mill. And to me what happens is that when I'm making pies remember that people used to do years behind your side and that no longer exist. And also remember their special making pies. My grandmother on his mother's side, do not like them and s