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Giuseppe Di Fiore


"The only good time to eat diet food is while expects that the steak is cooked. "
Oh my god! Not remain so impressed by a film in years. Girls, I found my guru, the only true spiritual guide: I adore Julia Child.
I only say that the first thing I do in the morning, when my friend showed me this film (of course after the care of personal hygiene and breakfast!), You wear my string of pearls and how by Julie in symbiosis with the "teacher".
not just about cooking, it is clear. There is joy in life, determination and courage. The director, Nora Ephron (who wrote and directed most of my favorite films), skillfully embroidered the true stories of these two women (Julie Powell and Julia Child for the note), away for ages and backgrounds, but so close to love the butter !!!!!! I am not to list the actors, very good for charity. Let me just say that the divine Meryl Streep makes no exceptions. Flawless interpretation made me want to know all of Mrs. Child and her funny way of speaking.
then Julie is a lovely thirties, unhappy in their work with the regret of not having cultivated his writing career, leaving half the writing of his novel. You, the great promise of Yale, now frustrated and blamed his mother every day for not being able to accomplish anything .... ... moms exquisite care always ready for a sweet little word, right?!
Well, I admit it: I immediately identified with this poor girl and I like her want to take back my life. Of course, not cooking the 524 recipes in 365 days of the Child, but the challenge will be equally difficult and interesting.
"I thought I have to!"
I feel I conclude by saying: 'Long live the pearls and BON APPETIT!


(Nora Ephron's Julie & Julia, starring Meryl Streep, Amy Adams, Stanley Tucci, Chris Messina, Linda Emond. USA 2009. Sony Pictures. On DVD)

Fluttering Feeling In My Upper Abdomen

Pancakes with custard

Giuseppe Di Fiore

Here I am, all set: bowl, ingredients, fork and grater that is killing curse 'I'm a poor lemon little 'zest.
flour, sugar, eggs ... .. everything seems to proceed.
My first encounter with the cracks.
But all this milk will be right?
We'll see. Meanwhile
stand there and rest for an hour.
Had I so lucky .... Rest for an hour!
But why am I so nervous?! Sure atmosphere and new age would help me.
But when ever. Feel
and alienated from the surrounding chaos. Even sugar, flour, egg and fragrant zest.
This time on a low flame, add the milk a little at a time.
mixing and observing, the anxiety melts and takes the form "my" custard.
MERVIGLIA THAT!
Love at first sight.
now I'm in my nirvana, nothing can disturb me, nor husband nor brats. Stuff the cracks, bend lovingly into four carefully and slowly on the pan, where before I had melted butter, sprinkled with icing sugar and sprinkled with cognac.
big guns! Preheat
cracks and warms me heart to the vision of my creatures comfortable on the serving dish, the smell has now saturated the environment. A final dash of icing sugar and perfection.
One more point for my self-esteem. BRAVA!

(from fruits and desserts in the kitchen of the Republic of the Encyclopedia page. 245)

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Chocolate Mousse 1 October two thousand and dark

Piera Palermo

And to start with: Dark Chocolate Mousse !

Alarm bet at 7.00 but only in my mind ... .... do not ask me why, but I always wake up monstrously hour maturity.

I'll jump off the bed and in the silence of a house where luckily the other tenants will continue to hold tight in the arms of Morpheus, I, alone and happy in the cool of my kitchen, I start to cut the butter.

Then grate the chocolate, which I will surely melt in your hands, so I put it on the fire and when it becomes liquid in the butter in the meantime began to melt in the heat of burning stove. So join the powdered sugar icing.

It 's time that I prefer the separation of the white, I do end up in a bowl, the yolk, which falls intact in saucepan. While I mingle, he calmly and before joining the compound, the slides sgiddando loosely around here and there, like a windmill in the quicksand, and then disappear into the compound that became, after merging the fifth yolk , smooth and soft.

whipped thick and dense egg whites to join them to swell and my mixture bubbled like a geyser. Huge bubbles come out of the chocolate and they understand that my mousse will be a success. I just have to distribute it in 4 cups and put them in the fridge waiting to be sharing time with my friend.

And the result is excellent. Chapeau.

(from fruits and desserts in the kitchen of the Republic of the Encyclopedia page. 217)