Friday was RAWR!!!,
Big Thanks to the Randoms, KidChameleon and KickFlip...
KickFlip in the morning vanished...
we found him later in the garden
having a conversation with a new friend.
Last Show
Another quiet session with your italian Stallion
Tracklist
Unusual Electric & Jay Stonen Mr Palatino
Napt Ils Remix
Liz Melidy Rock My World(Bobby Lorenz Mix)
Wiesel 7 Ptc Coma Get Pushed (Introspective Mix)
Break The Box Test The Bass
The Projectiles Cosmo
Plaza De Funk Beat Down
Nine Lives The Cat Bump it
Siriusmo Siriusmo
Bart B More So it Goes
SignaTune Stanton Warriors RMX
Aquasky ft Ragga Twins Give it up
Herve Get Up Here's Beautiful
Basement Jaxx Red Hot (Sinden Mix)
MJooGoo Wrong Shades
Mowgli is Bad
Pro 7 Dislexic Disco
Plump DJs Torque of the Devil
Crookers Knobbers
Metric Rmx Gimmie What you Got
Break The Box GhostLicker
Mike Dyson Gessen...
Speculum Ninpho (EF Mix)
Willot & Kong Killer
www.highheels.ws/mp3/HHSessions08-05-08.mp3
This week show
The Highheels Sessions Proudly Presents...
Plaza De Funk!!!
My Good Friend is Back... The Frequent Flyer if the Highheels Sessions is back
to cause some trouble in my studio... and to be properly stuffed in the kitchen..
Cannot Wait...
I know we'll finish on out knees...
... like we'll do on Saturday...
CSS is on.. do not forget!!!
Kitchen Corner
Risotto with Squid
* Squid
* Italian Rice
* 4 shallots
* 1 clove of garlic
* 1 fish Stok Cube
* Extra virgin Oilve oil
* butter
* Parsley
* White Wine
Wash and cut the Squid in small bits, chop 2 shallot and the garlic two and put to fry with a bit of olive oil and butter, when ready add the squid, cook with high fire for 2 mins then slow down, cover.
after 5 min add a bit of white wine, cook for other 3 min, taste the salt, add a bit of pepper and switch off.
A part chop the other 2 shallots and put them to fry, when ready add the rice and the stok cube.
stir continuosly on high fire adding a bit of white wine, when the wine has gone start to add a bit of hot water. After 5 min add the Squid with his liquid, continue to stir and add a bit of water to keep humid.
After 18 min it should be ready, add some chopped parsley and just a bit of butter...
