Sunday, April 1, 2012
"The TANGO Singer" by John Lacey
A new original play by John Lacey will open at the Theatre WEST, 3333 Cahuenga Blvd. Studio City, just across the street from Universal Studios City Walk, for the WEST FEST season, where all new plays will be showing.
THE TANGO SINGER
"The TANGO Singer" tells the story of Carlos Gardel, Jose Rassano and Malena...a three to tango...a triangle love story. Carlos Gardel, his rise to fame, fortune and tragedy, his movies in Hollywood, his triumph in Europe, that takes him back to where he was born, Paris...the entertainment capital of the world around 1920's 30's.
Tuesday, January 31, 2012
TANGO, Jewelry line
This is our line of Jewelry TANGO, hand-crafted and originally designed , mixing leather, stones, minerals.
We'd like to represent classical-contemporary style, in a easy to wear line of jewelry.
Prices upon request.
We'd like to represent classical-contemporary style, in a easy to wear line of jewelry.
Sunday, January 8, 2012
El Paraiso, miniserie tv publica, Argentina, 2012.
Talo Silveyra, en el personaje de Titi, un joven de la calle, con una historia conmovedora.
Wednesday, January 4, 2012
Friday, November 4, 2011
VICTOR/VICTORIA, article published in La Nacion, argentinian newspaper, Sunday, Oct. 30th.2011
Monday, October 31, 2011
VICTOR/VICTORIA photos, coments, news MALIBU
VICTOR/VICTORIA opened Friday, October 28th 2011 at the Malibu Stage Company Theatre, 29243 Pacific Coast Hwy. Malibu.
ARTICLE PUBLISHED LA NACION NEWSPAPER, ARGENTINA
ON OCTOBER 30TH, 2011
Monday, October 24, 2011
RICOTTA, a very easy to do recipe...
As my grandma used to say ..."fatto in casa" , which means, homemade...yes...this is a very easy to follow recipe, and the results are awesome!!
Would you ever imagine to be able to "make" ricotta, homemade? well...get yourself an apron, roll up your sleeves and ...hands on job...
It calls for just 4 ingredients:
4 Cups whole milk
1 cup cream
1 1/2 tsp. salt, you can use kosher salt, that's my favorite...but if you don't like it, just salt...
2 Tbsp. lemon juice.
Off course, when we say tsp. we understand is a tea spoon, those little ones we use for ...tea, coffee, etc...and when we say Tbsp. we mean table spoon, those for soup, you know?
Ricotta ( Italian for recooked) calls for a different recipe, that in reality, starts after the whey is reheated, "recooked", but in this case, we will make it!!!
Put all the ingredients in a bowl, to the fire, wait until it's boiling, take out of the flame, let it rest...
You will start notice the curds are separating from the ...ricotta, don't stir them, let them reproduce, it's like you are witnessing the milk and the cream break, yes, that's because you used the acid lemon...
when you take the mix from the stove, get a colander, put cheese cloth on it, and pour the mix over, wait until it's separate from the curds, the cheesy creamy paste you obtained, it's your homemade ricotta..isn't it easy?
Remember, don't stir...just wait until the "whey" fluid separates from the creamy mixture...
Would you ever imagine to be able to "make" ricotta, homemade? well...get yourself an apron, roll up your sleeves and ...hands on job...
It calls for just 4 ingredients:
4 Cups whole milk
1 cup cream
1 1/2 tsp. salt, you can use kosher salt, that's my favorite...but if you don't like it, just salt...
2 Tbsp. lemon juice.
Off course, when we say tsp. we understand is a tea spoon, those little ones we use for ...tea, coffee, etc...and when we say Tbsp. we mean table spoon, those for soup, you know?
Ricotta ( Italian for recooked) calls for a different recipe, that in reality, starts after the whey is reheated, "recooked", but in this case, we will make it!!!
Put all the ingredients in a bowl, to the fire, wait until it's boiling, take out of the flame, let it rest...
You will start notice the curds are separating from the ...ricotta, don't stir them, let them reproduce, it's like you are witnessing the milk and the cream break, yes, that's because you used the acid lemon...
when you take the mix from the stove, get a colander, put cheese cloth on it, and pour the mix over, wait until it's separate from the curds, the cheesy creamy paste you obtained, it's your homemade ricotta..isn't it easy?
Remember, don't stir...just wait until the "whey" fluid separates from the creamy mixture...
Subscribe to:
Posts (Atom)