I carry out most of my banking on-line with Unicredit Banca di Roma and I need to order a new chequebook but can't see a section for this. Does anyone know how to do it?
Just back in the UK, after spending 10 weeks in our apartment overlooking Lake Trasimeno, so it's time to tackle the new site.We have had the apartment for nearly four years and spend the Spring and Autumn there.
Mould will thrive in a warm and damp environment. So use bleach to kill the spores and ventilate the house. Before leaving the house empty we spray with anti-muffa and also pull furniture away from walls to allow air to circulate. If you are in the house in cold weather, using heating and keeping windows closed this is creating an ideal environment for mould so take extra care when you leave. We had the same problem as you the first time we returned but nothing since.
Thanks for the replies. I'm back in a few weeks so I now know to collect the chequebook from the Bank. I don't use them very often and it has taken me 4 years to use the first 9 cheques. It took 18 months to set up direct debits but they now work smoothly and we use bancomat for day to day stuff.
I agree with SirTK's comments. We had a similar problem with dogs barking, particularly at night. At a condominium meeting, everyone complained and the administrator wrote to the dog owner and ordered her to keep the dog indoors between 23.00 and 07.00 and to mend fencing to stop the dog escaping. Following this, the owner also took more care of the dog during the day.
For most lamb cuts excepting the leg I slow braise in a shallow lidded heavy casserol. I use a sliced onion , several sliced cloves of garlic, carrots and rosemary. Saute the veg then slightly brown the meat then using lamb stock ( you can use a stock cube if you do not have any lamb stock) I add enough liquid to come about half way up the meat. Cover with a tight fitting lid. Use a sheet of foil tucked over the meat and kept in place with the lid if your casserol lid is not tight fitting.Slow cook in the oven for around 3 to 4 hours at Gas Mark 2 or 120CThis works best with shoulder but because the meat is melt in the mouth soft and tends to fall away from the bone, a pair of tongs and a spoon are best for serving. We tend to serve it with roasted vedgetables as the oven is on. This is a great family favourite but is not quite up to dinner party standards
I use quick cook polenta with a stock cube in a flavour to match the rest of the meal, instead of salt, a little more water that normal and finished with a large knob of butter, as an alternitive to mash potato some times. The left overs can always be grilled or fried the next day, as it still seems to set over night.
Hi Ann and RichardYes, our apartment is in the hill behind Zocco castle ( just behind the Rocca with the big crane!) Travelling back last week we had a long first day drive to Nancy so that we could catch a ferry before 5.00pm and be home early evening ( Braintree, Essex) Arrived at the port at 4.00 and eventually sailed at 6.50!We are in Passignano nearly every saturday morning for fruit and veg on the market, pasta from the lovely lady in the little pasta shop and a coffee. Where do you live in UK?Stephen
Comments posted
Mould will thrive in a warm and damp environment. So use bleach to kill the spores and ventilate the house. Before leaving the house empty we spray with anti-muffa and also pull furniture away from walls to allow air to circulate. If you are in the house in cold weather, using heating and keeping windows closed this is creating an ideal environment for mould so take extra care when you leave. We had the same problem as you the first time we returned but nothing since.
Thanks for the replies. I'm back in a few weeks so I now know to collect the chequebook from the Bank. I don't use them very often and it has taken me 4 years to use the first 9 cheques. It took 18 months to set up direct debits but they now work smoothly and we use bancomat for day to day stuff.
I agree with SirTK's comments. We had a similar problem with dogs barking, particularly at night. At a condominium meeting, everyone complained and the administrator wrote to the dog owner and ordered her to keep the dog indoors between 23.00 and 07.00 and to mend fencing to stop the dog escaping. Following this, the owner also took more care of the dog during the day.
For most lamb cuts excepting the leg I slow braise in a shallow lidded heavy casserol. I use a sliced onion , several sliced cloves of garlic, carrots and rosemary. Saute the veg then slightly brown the meat then using lamb stock ( you can use a stock cube if you do not have any lamb stock) I add enough liquid to come about half way up the meat. Cover with a tight fitting lid. Use a sheet of foil tucked over the meat and kept in place with the lid if your casserol lid is not tight fitting.Slow cook in the oven for around 3 to 4 hours at Gas Mark 2 or 120CThis works best with shoulder but because the meat is melt in the mouth soft and tends to fall away from the bone, a pair of tongs and a spoon are best for serving. We tend to serve it with roasted vedgetables as the oven is on. This is a great family favourite but is not quite up to dinner party standards
I use quick cook polenta with a stock cube in a flavour to match the rest of the meal, instead of salt, a little more water that normal and finished with a large knob of butter, as an alternitive to mash potato some times. The left overs can always be grilled or fried the next day, as it still seems to set over night.
Hi Ann and RichardYes, our apartment is in the hill behind Zocco castle ( just behind the Rocca with the big crane!) Travelling back last week we had a long first day drive to Nancy so that we could catch a ferry before 5.00pm and be home early evening ( Braintree, Essex) Arrived at the port at 4.00 and eventually sailed at 6.50!We are in Passignano nearly every saturday morning for fruit and veg on the market, pasta from the lovely lady in the little pasta shop and a coffee. Where do you live in UK?Stephen