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mammon? The

Yes, I am. If the mother allows them, they are.

But who is the mama's boy ?

The word says: Mom, somebody too (hence the accretive-one) attached to his mother. Of course, it was mama's boy after a certain age (passed adolescence), before it was Oedipus.

The identikit of mammon is as follows: adult (at least 30 years old), an official from the trial maternal (mother said this ... Mom ... Mom thinks suggests), an opinion that relates to his girlfriend as a source of truth or wife's turn. He believes that only his mother loves him and in his presence regresses with infantile attitudes. The mother in question is often as a child and calls him by name but not with the diminutive affibbiatogli when he was small.

mammone The urgency has to be heard often from her mother (by phone if you live far away), with a visit if you live in the same city. When traveling, often brings a gift to my mother. He loves to cuddle with her, with caresses and attention (his mother prepares breakfast or brush their shoes).

is not something sexual, it is an umbilical cord that does not break. It does not hurt anyone, but the companions of Mammon is good to know that sooner or later the mama's boy will transform them in their mother ...

PS For a period in his life when he is in love, the mama's boy believed to detest his mother.


PS Similar words: There is mammon? There are the Papone and Papone? The first nearly so, and the other yes, but with different meanings (the big daddy, or used as a term accretive at his father's pet name): the third not. Reflection ...

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ham ram seal Montelaura

a leg of mutton fresh slaughter, 1 kg of salt, 100 gr of juniper berries, 20 bay leaves, pepper gr.150 Freshly ground black, 100 gr of wild fennel seeds.

E 'for some years that I enjoy creating new meats, also having a lot of raw material available. In fact the company raise pigs, cows, rabbits and sheep. It is from these that some years ago, m 'is the idea of \u200b\u200btrying to salt a leg of a recently slaughtered sheep. At first I had some difficulty in curing, since, as the leg of mutton much smaller than that of pork and although it understood that the time spent in brine should be less, I could not calibrate these good times. Try and try again the end result seems to be more than satisfactory. Indeed, because of the heavy leg of mutton between eight and ten kilograms, I was able to establish that the days of salting should not be less than 5 and greater than 7. Of course with the salt used to put various spices including bay leaves, juniper berries, rosemary and wild fennel seeds. After the fateful day of salting the ham must be washed with Fiano di Avellino DOCG and then spiced with black pepper, coarse and thyme. Time will do the rest ... From the tasting, after 4 months min, we feel very strong hints that are naturally characteristic taste sheep (pronounced frankly) all'aromaticità intense mix of spices worn during the week of salting and give this delicacy a unique flavor. As for the Best with a robust red territory with 8 months of aging in wood (barrels better than in barrels) being in Irpinia, therefore, an Aglianico from Taurasi.

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