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Autodesk Sustainability second - Meet Ecotec and his suite.

Opens in January a series of seminars to learn about the state of the art technology now existing for a more sustainable world.

The ability to design and have control of all processes and information on multidisciplinary areas will lead the user to have important advantages over the most delicate phase, the preliminary design.

In current practice, many digital models of buildings do not contain sufficient information for an assessment proper performance of energy and environmental building.

projects created in 2D will need a great job of manual adjustment to put information useful to analyze the energy performance, this is because the primitive 2D graphics are not associated with intelligent information.

BIM (Building Information Modeling), in this case, thanks to its total flexibility and the creation of intelligent information, integrated and multidisciplinary, allows you to manage certain problems much earlier than as it is today.
Imagine instantly get information on the status of a building and energy that they are updated whenever any change automatically: the time saved is enormous.

In the United States and in Europe are finally saying the excellent standard of energy performance, these systems take into account many factors.

LEED (USA) provides a calculation to score on five aspects: design, indoor environment quality, efficiency and use of energy, materials and water consumption, is seen by this system as well as factors not directly related to the design architecture are important.

This forces the designer to be extremely careful at all stages of design, new technologies if we are able to fully support the work by automating low-value transactions such as updating of the drawings, then we are faced with a change above all cultural, methodological and technological.

To explore these issues, and make sense of the word "sustainability", Autodesk is organizing a series of thematic seminars on Autodesk Ecotect Analysis, a suite of products that support the designer on the above assessments.

These events are held - from January 12, 2010 - for about an hour from your PC directly in live mode. To get the state of the art technology now applied to several existing case studies, visit soon be available:
www.autodesk.it / seminars-ecotec

Detailed Schedule Below:

• 12 Gennaio 2010 h. 11:00 to 12:00: Product Overview: Overview of Ecotect, practical examples and case studies. Wire Ecotect to BIM paradigm. To subscribe, click:
https: / / www2.gotomeeting.com/register/995393011

· 19 Gennaio 2010 h. 11:00 to 12:00: shading, Office of the context, solar paths, Studio climate. To subscribe, click https: / / www2.gotomeeting.com/register/184231506

· 26 Gennaio 2010 h. 11:00 to 12:00: Daylighting and lighting, defining the optical characteristics of materials, analysis access to light. To subscribe, click https: / / www2.gotomeeting.com/register/986923994

‡ 2 Febbraio 2010 h. 11:00 to 12:00: solar radiation, energy simulation with Ecotec, the definition of the thermal zones and materials, simulation Gree Building Studio, resource consumption, life cycle. To subscribe, click
https: / / www2.gotomeeting.com/register/222904826

About Autodesk Autodesk, Inc. is a leading global provider of 2D and 3D design software for the manufacturing, industrial, infrastructure, media and entertainment markets. Since the introduction of AutoCAD 1982, Autodesk has developed the broadest portfolio of solutions for advanced digital prototyping to help customers experience their ideas before they are real.

Fortune 1000 companies rely on Autodesk for the tools to visualize, simulate and analyze real-world performance early in the design process to save time and money, enhance quality and foster innovation. For more information about Autodesk, visit
www.autodesk.it

Autodesk, AutoCAD and Autodesk Ecotect oo Analysis are trademarks registered trademarks of Autodesk, inc.,
United States and / or other countries. All other brand names, product names or trademarks belong to their respective owners. Autodesk reserves the right to change product offerings and specifications at any time without notice, and is not responsible for typographical or graphical errors that may appear in this document
.
© 2008 Autodesk, Inc. All rights reserved

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Case Studies - Case International

are available on Orienta + Trium of case studies on revit.
be noted in particular the case studies in the international voice.
These case studies are one of my work done at the request of AUTODESK bim and a reworking of three projects realized by famous architects. This section is interesting, not only for the fact that you can download the patterns, after registering the site in question, but mainly because such work is related to video showing how the works were created with Revit Architecture 2009.

Good Revit all

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Lei verrà, ne ho gia sete...

...Lei verrà, io ne ho già sete, lei verrà, nel tempo che verrà e scenderà, giù per la collina, da nuove città Stai qui con me stanotte piove e piove su noi che non c’incontriamo mai…

Bella bella questa canzone di Mango, mi fa tornare la voglia di estate....non che non mi piaccia l'autunno, anzi, come ho gia detto è la mia stagione preferita, però è innegabile che la spensieratezza e la gioia che c'è in estate non la we find in any other season of the year ...

And for us to return the "feeling" of warmth and sun that the other night I cooked this dish, so colorful and cheerful. It 's a dish that in a sense married to the sea to the land, because the sauce is made with anchovies (which I adore) and pecorino .... strange combination, but I assure amazing.

NOODLES WITH CHEESE AND ANCHOVY

Ingredients for 4 people: 350 gr

• 
  
• egg noodles 300 g fresh anchovies, cleaned and opened a book
• 4 fillets anchovies tomatoes
• 10
• tomatoes salt, pepper & parsley
• 5 cucchiai olio extravergine di oliva
• 100 gr pecorino romano
• aglio

Procedimento:

Tritare l'aglio e unirlo al pecorino grattuggiato. Servirà per mantecare le tagliatelle. In una padella soffriggere i filetti di alici le alici nell'olio. Unire a questo punto le alici fresche fatte a pezzetti e i pomodori pachino tagliati a metà. Continuare la cottura per circa 10 minuti.

Lessare le tagliatelle. Mantecarle nella padella con il mix di aglio e pecorino. Lasciar riposare 2 minuti (per dar modo all'aglio di sprigionare il suo aroma) e...

VOILA'!!!

Lessi this recipe some time ago on one of the thousands of cooking magazines that I buy regularly ... but now I do not remember what was ... : (Have a nice day ...

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Windows "3DA Series" - Fixture 1 wing.

Upload RevitLandia and available on the series of windows "3DA" with internal frame to a door and a number of more obscure compositions: 1 and 2 doors that can be, in turn, the type or smooth roller. ... No, not all combinations require uguali.Le ALSO the other hand opening between frame and dark.

Discontinued Pasta Roni

Un grande amore

Oh yes, today is the birthday of the little house, my dear sister,

... HAPPY BIRTHDAY TO YOU, HAPPY BIRTHDAY TO TEEEEE, ALE HAPPY BIRTHDAY, HAPPY BIRTHDAY A TEEEEEEEEEEEEE!



And since she is the birthday girl, she decided that the cake. What you want to Ale cake for your birthday? I want the fruit tart! and fruit tarts are ...



Ingredients For the pastry:

• 400 grams of flour


• 200 grammi burro a temperatura ambiente


• 100 grammi zucchero


• 3 tuorli


• 1 bustina vanillina

Ingredienti per la crema pasticciera:

• 2 uova intere


• 4 tuorli


• 1 litro latte intero


• 150 grammi farina


• 150 grammi zucchero


• la scorza di 1 limone

Procedimento:

Preparare la pasta frolla. Mettere la farina a fontana sulla spianatoia e impastarla con le uova, lo zucchero, il burro a pezzetti e la vanillina. Formare una palla e tenerla in frigo per circa mezz'ora.

Nel frattemo preparare la crema pasticciera: bollire il latte con la scorza di limone tagliata a pezzi grossi (in modo da toglierla dopo). Mescolare in una terrina le uova, lo zucchero, la farina e unire il tutto al latte che bolle sul fuoco. mescolare quindi il tutto fino ad ottenere la crema nella consistenza desiderata. Far raffreddare la crema.

Riprendere la frolla, stenderla in una teglia rotonda, bucherellare accuratamente il fondo e cuocerla in forno a 180° per circa 30 minuti.

Sfornare la crostata, farla raffreddare e riempire con la crema fredda. Decorare con frutta a piacere e...

VOILA'!!!

tvbmuccina:-)

How To Make A Mexican Rebozo

Il re

Che belle le domeniche autunnali,

sono le domeniche in cui ancora non ci annoiamo a stare "spalmati" sul divano, a non fare nulla...

Io personalmente d'inverno "cado in letargo" durante il fine settimana, certo, non è che dormo tutto il tempo, ma amo proprio tanto godermi la mia casetta, i miei affetti e soprattutto la mia cucina.



Ed è per questo che anche durante questa uggiosa domenica mi sono messa ai fornelli, dopo aver trovato al mercato dei fantastici funghi porcini.



Penso che il miglior modo per utilizzare il re dei funghi sia in una bella zuppa.



Eccola...


SOUP WITH MUSHROOMS AND POTATOES

Serves 4 :

• 350 grams, 500 grams mushrooms
• potatoes
• 1 liter hot vegetable stock
• 4 tablespoons extra virgin olive
• 30 grams butter 1 clove garlic
• parsley, salt and pepper to taste

PROCEDURE

Cut potatoes into cubes. Clean the mushrooms and Tagliaro in chunks.

In a saucepan over low heat fry the garlic and parsley with the oil and butter for 2-3 minutes.

Combine the mushrooms, salt and pepper. Increase heat and cook the mushrooms for several minutes.

Pour the broth and boiling potatoes.

Bake for about 1 hour and 45 minutes, or until you reach the desired thickness.

Serve with croutons and a drizzle of oil.

VOILA'!!!!





ps Thank you all for "wishes"

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Nonostante l'autunno....aria di primavera

Hello,
so much that not put a recipe, and I miss my little one and our virtual kitchen, but this post will not speak today of food, nor wine ...
This post is to thank all the people who believed in me over the past two years (working talking about ...) and who have supported me, supported, and of course "Born".
Finally I made it, I got my blessed
CONTRAAAAAAAAATTOOOOOOOO
Thank you ladies and gentlemen, alone I would not have ever made, was a true "team player".
Vale

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RosaRiso

To give a warm welcome (and finally!) Autumn, nothing like a good risotto colored ... with a good Cabernet Sauvignon from much talk and laughter, the warmth of three or four carefully selected friends and great music ... maybe a touch of Elvis, something like

Away with me (Paolo Conte)

Come, come, come out of here, nothing more
binds you to these places, even
these blue flowers ...
away, away,
NEAC this time gray
plenty of music and of men who you are liked,
It's wonderful, it's wonderful,
it's wonderful good luck my babe,
it's wonderful, it's wonderfoul,
it's wonderful, I dream of you ...
chips, chips, du- du-du-du-du
Come, come, come away with me
enters into this love dark
not miss it for the world ...
away, away, do not miss it for the world
The show 's various art
of a love with you,
it's wonderful, it's wonderful ... ...
Come, come, come away with me,
enter into this dark love
full of men
away, away,
enter and take a hot bath
c ' is a blue bathrobe,
it rains a cold world,
it's wonderful, it's wonderful ... ...

Risotto is pink, why did with the radicchio. This is one dish that I love very much, first because it is relatively easy and quick, and then because the radish rose gives a wonderful rice.
Here is the recipe:

Ingredients for 4 people: 350 gr

• Vialone nano
• 2 heads of radicchio in small to medium sized
• 1 / 2 onion 2 tablespoons red wine
• (I used what above)
• 1 liter (about) vegetable broth 1
• robiola (or Philadelphia)
• 4 tablespoons extra virgin olive oil salt & white pepper

taste Method:
Chop the onion and fry in oil. Add the radicchio, cut into strips and let it simmer for about 5 minutes. Now add the rice and toast for two or three minutes.
Add the wine. Let it evaporate. Then cook the rice as usual, adding (when dry) to boiling broth.
cooked, stir the risotto (the fire is out) with robiola.

VOILA '!






hug & kiss

Nursery Closet Organizers

Bella Marié....

Valentina : "Hello Maria, Please could you give me 4 or 5 bunches of flowers, pumpkin?"
Mario
"Hello Signò that there must be co sti gets flowers?"

Valentina : "Well Mario, I'd love to make an omelette, a quick little thing, you know, do not really have much time ..."

Mario: "'A sir, you would like to buy my flowers, fresh and tender that a sembreno butter and we would like to do' na pancake? No, No, I refuse me, rather, give a listen to some Marietto her, knows the secret recipe of Mr. Marietta? "

Valentina : "Marie, if it is secret, tell me a bit, as I did she know?"

Mario: "Well sir, nun ce Vole nothing, du second and gave it to mean, serving nun who takes notes, hears me ... So, first of all put in the fridge for 30 minutes half cup of extra virgin olive de . Then face melted in a pan 50-60 grams of anchovies those oil. The past 30 minutes put in the blender 4 bunches of flowers de pumpkin, oil, a tablespoon of cream and ' na de sprayed pepper . Take it all becomes' na cremetta, like a pesto, which has the present? "

Valentina:" I'm sorry Mario, garlic or onion? "

Mario:" To sir, I have appointed to the case garlic or onion? No, and I ended up face ... "

Valentina:" I'm sorry Mario, continues as well ... "

Mario:" A point I'm well read 350 grams de paccheri those bbona, de gragnano , those who hold er sauce. Li drains beautiful in the teeth and mix with melted anchovies. Then we put in the flowers of pumpkin and de cremetta KNOW THAT NUN SE MAGNA SIGNO'!!!!!"





ps "Marie .... a hit GRAAAAAAAZIEEEEEE
PS2 Recipe for 4 people ...

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Un'estate fa....

Hello,
must say goodbye to summer mervigliosa, to let space to the colors of autumn, who knock on our door, and that bullies want to get, to take us up to December ...

Dovers And say goodbye to summer with a beautiful song of Mina, ( ... but the summer is like a game, it's wonderful but short-lived .... )

Ed is right to say goodbye summer greeting him with his dish, maybe a little ... revisited

GLASSES RICE SALAD

Ingredients for 4:

• 300 gr rice 200 gr black Gaeta olives


• 20 cherry tomatoes


• 2 zucchini


• 100 g cheese (I used the Greek feta) 1 clove garlic




• 6 tablespoons extra virgin olive


• & parsley salt & pepper to taste

Procedure:

Dice the zucchini and cook them with 2 tablespoons of olive oil and garlic. Allow to cool.

Stone the olives, diced tomatoes and feta. At this point in a bowl, mix zucchini, olives, tomatoes and drizzle with remaining oil, salt, pepper and parsley.

Boil the rice and drained after the season with "gravy" obtained ... e. .. VOILA

'!!!!!

A kiss & a hug

ps with this recipe for the collection of Laura " recipes with feta "

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Lunedì all'ananas

here we are!
Another Monday, a Monday following a Sunday (actually a weekend) culinary, where we (as usual) as I could eat, where (as usual) we said all "on Monday began to eat less seasoned, less various sweets and junk. " And then

imimncabilmente here on Monday, another week begins and we have already planned:
· started running again and / or do any kind of physical activity;
· Access to eat 5 servings of fruits & COMPULSORY vegetables;
? Following lunch pasta white or vegetables? Following dinner
protein without carbohydrates;
· Enough with the sweets between meals
· ....

Oooooooohhhhhhhh But we have done wrong??
Beccateve this, and everything above .... we think MONDAY 'NEXT !!!!!!!!!

pineapple

CAKE Serves 6:
-
5 eggs - 250 gr sugar
- 300 gr flour
- 1 packet yeast
- 1 pot yogurt (or white or just pineapple)
- 100 gr melted butter in a double boiler
- 1 packet vanillin
- A pack of pineapple syrup
not
Method: Put

5 with 2 tablespoons of sugar water into the pan and put it on the fire, until the sugar is caramelized. Allow to cool. Put on at this point the slices of pineapple juice drained from them.
In a bowl beat eggs with sugar until they become "frothy". Then combine the yogurt and melted butter and beat with electric beaters for 5 minutes. Add the flour sifted with baking powder and vanilla and mix by hand from the bottom up so as not to remove the compound.
Pour the mixture into the pan and bake at 180 degrees for about 40 minutes.

ET VOILA'!!!!

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Un pò di fresco...

Hello!

finally some fresh, as the title of the post ...
And with the cool back the desire to cook, the desire to mess with the food, the longing for home ...
's so that this dish was born, the desire for home ...

comes to my mind these days, a wonderful song, PFM, the title already suited to this end of September, but the text makes me shudder even in January ...

IMPRESSIONS IN SEPTEMBER (PFM)

How many drops of dew around me
watch the sun but there is still sleeping
campaign is perhaps not wake up, look at me I do not know.
already smell the scent of ground wheat
salt slowly toward me and
life beats in my chest floor breathing the fog I think of you.

The greenery all around and even farther
almost looks like a sea of \u200b\u200bgrass and light
my thought goes and goes
I'm almost afraid to be lost.


A horse's neck tends to the lawn
remains as firm as I step
me he sees me has already fled the fog breath I think of you.
No! I do not know what they are now are
a man in search of himself
No! I do not know what they are now only the sound of my footsteps .....

Meanwhile, the sun filtering through the fog to go the day as always will be ......

But we come to the plate ... I said that is born of the longing for home, longing for many dinners with friends, like a blue candle on the white tablecloth, two glasses of Riesling and a lot of chatter and laughter ...

And a couple of days ago was just so, accompanied by this dish

STROZZAPRETI pasta with CALAMERETTI AND PINK SHRIMP

Ingredients for 2 people: 200 gr

• strozzapreti gragnano
3
• squid 500 gr shrimp pink cherry type tomatoes
• 10
• 1 / 4 onion 1 clove garlic
• 4 tablespoons extra virgin olive
• salt, pepper & parsley to taste

PROCEDURE:

Shell the shrimp, setting aside their heads. Cut the squid into strips.

In a pan fry oil, garlic and onion for 2 minutes. Add the heads of the prawns and cook for about 10 minutes. Remove the heads and add the squid. Bake for 15 minutes. Cut the tomatoes into small pieces, add them to the sauce and cook for 10 minutes. At this point, add the peeled shrimp and continue cooking for 3-4 minutes.

Boil pasta, drain it al dente and stir in the fish sauce. Add the parsley and serve.

ET VOILA '!

A kiss & a hug

SETTEMBRINI soon !!!!!!

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Tiramisù alla stelle (2)

Hello,
turning here and there among the friends I found a blog contest / collection not bad ... that's nice Francesca V (which I congratulate, your site is wonderful ...). The collection in question is dedicated to one of the most delicious cake that exist on Earth: THE TIRAMISU '. Francesca asks us to indulge him with, and proposing Alternative versions of the classic sponge-mascarpone-egg-coffee-sugar-cocoa powder (I do it the classic way ...). And since
time ago I had the pan with the stars, who propose again here ...
clicking on the logo of the initiative will discover how it all works ... Meanwhile
re - good appetite with my TIRAMISU 'STARS TO

Ingredients for 4 people

• 4 eggs 2 tablespoons sugar
• 1 / 2 liter
• cream 250 gr. mascarpone
• 1 liter (about) coffee
• 500 g (approximately) of sponge stars

PROCEDURE: Prepare

mascarpone cream. In a bowl, cream the mount separately. In another whisk the eggs, sugar and mascarpone. Then combine the whipped cream, stirring (not to dismantle the whole) from the bottom up. Then put in the fridge for about 30 minutes.
Now prepare tiramisu according to the classical method, ie wet the biscuits in coffee and arrange them neatly on the bottom of a pan, once the first layer cover with the cream and provide another layer, and also cover up to continue exhaustion of the ingredients.
usually be put on the tiramisu cocoa, but I prefer to put pan only 2 or 3 stars, is much nicer in this case ... Put in refrigerator for about 2 hours and ...





ET VOILA '!




A kiss & a hug



ps I welcome the opportunity to thank Luca & Sabrina that made me this beautiful gift of
premietto:











The gift to all the friends / friends who go here ...
CIAOOOOOOOOOO

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Un'estate a colori

Hello! This is that

Finally it was a 'very sultry summer, but also very colorful ...
Our days were marked by very strong colors, lively and intense, unusual colors, colors that will remain forever engraved in our thoughts. Today I feel
colored with a bright color, a nice red, it is precisely RED!
A bit of good cheer we really want to, because it is true, as some say, that life smiles at you if you look at the smile and then let's try! We make the effort to drive out all dark and evil thoughts and smile! Maybe a beautiful thing could happen at any moment, who knows ...


And here's my flat color, which is very easy and fast to do:


PEPERONATA COLORED


Ingredients for 4:

• 1 red pepper 1 yellow pepper 2 aubergines
• long
• 3 zucchini
• a handful of black olives and tomatoes
• 15
• tomatoes 1 / 2 onion
• 8 tablespoons extra virgin olive oil Salt
• pepper parsley breadcrumbs

PROCEDURE The procedure is really trivial: all the vegetables cut into chunks. Combine the pitted olives. Season with salt, pepper, parsley and breadcrumbs and bake at 200 ° for about 40 minutes, until the vegetables are slightly toasted.

ET VOILA '!

A hug & a kiss ...

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Ricominciamo....


Restless Yes it is the right title. Months without a blog ... and even without food. Accomplice before the summer heat before, but most important complications, of course.
There are moments, periods of life when it is well off, even disconnected from the things that make us feel better. And last year one of the things that made me feel better is surely just this blog, and all the wonderful people I met through it and learned to love. First of all thanks
all the affection you have shown me, reading your comments these days I realized that there are many people who want me just fine.
There is a reason why all this time I have not posted anything, I just need to "pull" the plug ... happens is not it?
My work recently I have certainly put a strain on the precarious as most people surely know how well you "exhausting", would you have in that sense a bit of stability, but I understand it, which unfortunately does not depend on us now 'SO', and you know what? And so teniamocelo! However I am confident, sooner or later there will be written on my contract INDETERMINTATO TIME. Meanwhile I'll hold on, and I will work hard.
Love luck is wonderful, with all its facets, beautiful and less beautiful, but at least is the most secure and extraordinary that I have.
And now I'm back here, and loads quicker than ever, ready to begin again, as the title of the post.

And as the saying good joke " The calm of August will not calm the senses ... . (And I've said it all here ..)


So I show you my latest "creation" of yesterday, with whom I spent a wonderful evening with dear friends (I forgot to mention them, but friendship is something that we fills life ...):





FISH SOUP WITH NO SPINE






Ingredients for 4: 2

• sole medium sized
• calameretti between 500 grams and 350 grams cuttlefish
• gambretti
• 400 g mussels
• 250 gr 250 gr cockles clams
• extra virgin olive oil vinegar
• laurel
• parsley 1 onion 1 kg
• cherry tomatoes 2 cloves garlic
• salt pepper

PROCEDURE: Clean

the sole, eliminating the head (it aside).

Then clean mussels, clams and cockles. Cook them separately with a little oil and peel them, preserving their cooking liquid. Peel the shrimp also, by taking their heads. Prepare

at this point the fish stock. Pour into a saucepan 2 liters of water, half cup of vinegar, the heads of sole and shrimp, very little salt, some parsley stems, onion and a bay leaf (which the taste of fish is married to wonder .. ..) Simmer this soup for 20 minutes, pass and keep warm. In a large saucepan

put 5 tablespoons of olive oil with chopped onion and fry a little. Add the cuttlefish and squid cut into strips and let cook for about 30 minutes, which would, if needed, a ladle of broth.

Then put in the same pan the chopped tomatoes. Cook for 10 minutes.

Accommodate then in a single layer of the sole, shrimp tails, mussels, clams and cockles with their cooking liquid, and sprinkle everything with 6-7 ladles of hot fish stock.

Then add a little salt, plenty of pepper and let boil for 5 minutes.

ENJOY!

ps forgot to say goodbye to our dear Richard, who came almost daily to see if I posted something .... :))))

HELLO EVERYONE AND THANKS AGAIN!!

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...Che se famo dù spaghi?

Hello!
noodles simple, quick, but effective ... I really like cooking as well, especially in this heat burst suddenly, which makes it seem like a wonderful May this July ... In
pantry last night I was in the order: spaghetti alla chitarra farro, anchovies taken in Ischia, a jar of mullet roe wonderful e. .. we do?? Not if Famo du strings??

SPELT SPAGHETTI WITH BOTARGO & anchovy

Ingredients for two

• 200 grams of farro spaghetti
• 2 tablespoons anchovy
• a spoonful of roe
• 4 cherry tomatoes 4 tablespoons
• extra virgin olive oil 2 cloves garlic
• (we like spicy ...)
• a sprig of parsley

Cook pasta in unsalted water (leaking takes his ...). While pasta is cooking saute the chopped garlic in oil. Quench the fire, then add the tomatoes (always broken), the anchovies, parsley and roe.

When the pasta is ready to dress in a bowl with the sauce and ...

ET VOILA '!