Al Paradiso

Dèyè mòn gen mòn.
Nick Charles: Have you made any New Year's resolutions?
Nora Charles: Not yet. Any complaints or suggestions?
Nick Charles: A few.
Nora Charles: Which?
Nick Charles: Complaints.
Nora Charles: All right shoot.
Nick Charles: Well, you don't scold, you don't nag, and you look far too pretty in the mornings.

Kilimanjaro is a snow-covered mountain 19,710 feet high, and is said to be the highest mountain in Africa. Its western summit is called by the Masai “Ngàje Ngài,” the House of God. Close to the western summit there is the dried and frozen carcass of a leopard. No one has explained what the leopard was seeking at that altitude.

The Snows of Kilimanjaro, first published in Esquire (August 1936) by Ernest Hemingway

Tom Waits - All The World Is Green

2 years ago - 9
Wild Mushrooms, Basil and Parmesan Spaghetti
Serves 2
Ingredients
1 tbsp butter 
 1 tbsp olive oil 
 1 garlic clove, minced 
8 oz.  mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned 
Freshly ground black pepper 
 1/2 pound good quality spaghetti 
1 handful of fresh basil 
 Grated parmesanPrepareIn a large  deep skillet, melt butter in heated olive oil. Add the garlic and cook  over moderate heat until golden. Add the mushrooms and season with salt and pepper, stirring occasionally until the mushrooms  are tender, about 15 minutes.Meanwhile,  cook the spaghetti in a large pot of boiling salted water until tender but  firm to the bite; drain well. Add the pasta to the mushrooms, adding the  basil and cheese. Mound onto two plates and serve immediately, with  additional parmesan.

Wild Mushrooms, Basil and Parmesan Spaghetti

Serves 2

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 8 oz. mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned
  • Freshly ground black pepper
  • 1/2 pound good quality spaghetti
  • 1 handful of fresh basil
  • Grated parmesan

    Prepare

    In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the mushrooms and season with salt and pepper, stirring occasionally until the mushrooms are tender, about 15 minutes.
    Meanwhile, cook the spaghetti in a large pot of boiling salted water until tender but firm to the bite; drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, with additional parmesan.
Royal Enfield Bullet G5 Deluxe
Engine: Single Cylinder, 4 stroke, air cooled OHVCapacity: 499ccFuel system: Electronic Fuel InjectionIgnition: Digital Electronic ignitionStarting: Electric startMaximum power: 20.3KW (27.2bhp) @ 5250rpmMaximum Torque: 41.3Nm @ 4000rpmGear box: constant mesh 5 speedBrakes (front): disc brake single 280mm disc with 2 piston caliperBrakes (rear): drum brake (152mm)Tyre (front): 90×90-18” Tyre (rear): 110×80-18”Fuel tank capacity: 14.5litersWeight: 187kgs

Royal Enfield Bullet G5 Deluxe

Engine: Single Cylinder, 4 stroke, air cooled OHV
Capacity: 499cc
Fuel system: Electronic Fuel Injection
Ignition: Digital Electronic ignition
Starting: Electric start
Maximum power: 20.3KW (27.2bhp) @ 5250rpm
Maximum Torque: 41.3Nm @ 4000rpm
Gear box: constant mesh 5 speed
Brakes (front): disc brake single 280mm disc with 2 piston caliper
Brakes (rear): drum brake (152mm)
Tyre (front): 90×90-18” Tyre (rear): 110×80-18”
Fuel tank capacity: 14.5liters
Weight: 187kgs