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Meeting in Lublin

Dear Partners,

We are waiting for you in Lublin impatiently. Below find the agenda of our meeting.
See you in Lublin!

EIOL - Grundtvig
2nd Project meeting
Meeting agenda
Lublin 10-14.02.2010

10th February – Wednesday
Arrival of delegates

Dinner

11th February – Thursday
9:00 meeting in a hotel lobby,
transfer to IRZL Main Office, ul. Naleczowska 30, p. II, room 209

9:30 – 11:30 Project work – progress reports by partners on activities within last
months
11:30 – 12:00 Coffee break
12:00 – 13:30 Project work – ICTskills innovative testing system ECCC
13:30 – 14:00 Lunch
transfer
14:30 – 15:30 Visit to Catholic University in Lublin

17:30 transfer from hotels

18:00 – onwards Welcome dinner in traditional restaurant (hosted by IRZL)

12th February – Friday
10:00 – 11:30 Project work – e-learning/ edu-teleconferencing software presentation
11:30 – 12:00 Coffee break
12:00 – 13:30 Project work – Picasa mini-workshop
13:30 – 14:00 Lunch
14:00 – 16:30 Project work – summary of the meeting, plans for the next project
period

Visit around the city
Dinner in the old town

13th February – Saturday
Visits of surroundings/departure of delegates



14th February – Saturday
Departure of delegates

Dried salt cod

Hello everybody!
As agreed I am sending you the best Italian recepi to cook the salt cod (bacalao / bacala / turska / dorsza )

Dried salt cod “alla vicentina”
Ingredients.- 1 kg of dried salt cod, 1 small onion, 1 clove of garlic, 4 anchovies, 1 small spoon of finely chopped parsley, ¼ of a litre of white dry wine, ¾ of a litre milk, 3 spoons of olive oil, 30 grams of butter, 50 grams of grated parmesan, salt, pepper, flour, cinnamon.

Preparation.- Put the dried salt cod in fresh water for 48 hours (change the water every 6 hours).
Cut the dried salt cod in square pieces (more or less 5 cm). Dip each piece in flour and put them in a baking tray. Sprinkle all the pieces with a lot of grated parmesan, cinnamon (not much), salt pepper. Finely chop the onion and the garlic in thin pieces and fry them lightly. When the thin pieces of onion and garlic become blonde add the anchovies (cut in small pieces). Fry again for few minutes. Add the parsley and the white wine. When all the wine evaporates, add the milk and the butter. As soon as the butter melts away, pour the sauce in the baking tray covering all the pieces of dried salt cod.
Put the baking tray into the oven to reduce the liquid. Serve with polenta and white wine.

Here you are the recipe to prepare the polenta.
Ingredients.- 250 grams of corn meal, 1 litre of water, salt.
Preparation.- Pour out the water into a pot, add sufficient salt and the corn meal mixing continuously. Heat the water (and corn meal) until it boils and let it simmer gently for one hour (mixing continuously).


Now is the best time to cook the Dried salt cod “alla vicentina”, not in the future.
Enjoy your salt cod and have a good time there.
Francesco

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We wish you a Merry Christmas and a Happy New Year from the south of Spain.

Altough here in Torredonjimeno, the weather is not so cold as it is in the north of Europe, we can also enjoy,from time to time, the typical Christmas landscape of streets full of snow.

Best wishes

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Stefano and me decided to send you a photo about an Italian crib, with human size statues hand made. Peace and love to you and your families.

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