Are Platypuses For Sale

Caribbean, with plenty to drink



Ten days ago, when chaos seemed to reign in France, we were on the other side of the Atlantic.
In Guadeloupe.

We walked through fields of sugar cane, swam in the middle of pretty fish, given the extraordinary plants, eat lots of maracudja, took a hot water bath in a small natural pool, had a car crash, catch sunburn, seen flying fish, iguanas, hummingbirds, touloulous , papayas giant ... and then all that too:












the beach blower, the quietest and coolest beach on the island ...














You probably do not see it, but smaller tubers orange in the basket are called " not possible."








is a little "tiles Day", as my chicken ...



So, I missed the first snow of winter (bouhouhouh. ..).

Back at home, I have a little trouble getting back in the kitchen. But as we reported in our suitcases several cubis rum, at least we do not die of thirst. Hehe.

Planter



for a bottle of 1 l

1 / 5 l (or 1 / 4 l) of white rum agricultural (or rum )
1 / 4 l orange juice
1 / 4 l
pineapple juice 1 / 4 l
guava juice 2 tsp cane syrup
3 teaspoons grenadine syrup
1 stick of cinnamon
1 clove of vanilla (split lengthways)

In a bottle, combine the rum and juices.
Add syrup, cinnamon and vanilla.
Close the bottle and store in a cool place for 24 hours.

******

Ti punch



for a tiny glass

1 teaspoon cane syrup
1 slice of lime
a little white agricultural rum ( Bologna, Damoiseau or otherwise provided it is good)

In the glass, crush a little lime juice with cane syrup.
Add rum (almost to the line for mini glasses Duralex), mix.
Enjoy with an ice cube if you like.

******

The rum prepared in March and tidy at the back of a closet recalled our fond memories. He took a nice amber color, a sign perhaps that he is finally ready to be tasted.

Rum with pineapple Spiced (recipe Miss Gudula , discovered through ° ° ° Loukoum )



a jar 1.7 l

1
pineapple 1 large thumb of ginger peeled
4 sticks of cinnamon
a pinch of dried lemongrass
juice of 1 lime 2 cloves of
vanilla (split in length)
800 ml white rum agricultural
100 g sugar blond

Peel the pineapple and cut into slices. Put the pineapple
and sliced ginger, cinnamon, lemongrass, lime juice, vanilla, rum and sugar in the jar.
Mix and close the jar.
Store in a cool, dry, dark place for 3 months minimum . Shake the jar occasionally.



****** I did not wish a merry Christmas, but what we toast with a small lead in the coming year: she is so beautiful and happy sure 2009 was the for me , finally (that's the vow 4 stars). Tchin !

Best Numerologist In Chennai Comments

Before departure cookies, books and a soup



Leo Tolstoy had a recipe for happiness, I discovered a book that I received by post on Saturday morning. An amazingly simple recipe, really. But this is not the most interesting thing in what I received, even if the notebook is super nice. In the package, there was even better: number of dele made by a fairy Alsatian (well, I still failed to poison me with a spritz to coconut - nuts Coconut is an irrefutable proof of the nonexistence of God - but everything else was delicious, especially brünsli and round buttons).
Besides, I had my own hands in the flour when the postman rang the door because I was full workshop Weihnachtskekse . Being a bit psycho the edges, I'm invariably the same cookies for almost ten years. Except this year I wanted to shove my Lebkuchen apricot jam, to get closer Lebkuchen comforting that I used to tuck in my solitude Vienna.





I do not know why continues to prepare these cookies and the offer because not only are atrocious Lebkuchen filled long to do, but in addition, the time to distribute, Linzer Augen already softened jam, chocolate icing Lebkuchen threat of melting ...
Ten hours of hard work to get it. Bouhouhouh ... The recipients
forgive me.

Finally, we turn to things more gratifying, namely the small selection of books that I promised you last time. This is not cookbook, but ... it's not just the kitchen in life.




I begin with the catalog of Michael Kenna Retrospective , which I mentioned here .



This book is ideal to prolong the pleasure of exposure to BNF , or for those who can not attend. If the paint has suffered enormously from the reproduction catalog, this is not the case with photography. As well enjoy the comfort of his couch with a good tea smoking and bredele, for example.




******




When a notorious gourmand (Sonia Ezgulian) meeting a fan of Polaroids (Caroline Briel) , this book gives a delicious delicacies. This book arrived in my mailbox one day in October when I did not even suspect the existence (he was picked by a friend who begins to know me). Since then, I peruse it, dreaming of finding again refills of polaroid and can see what Sonia Ezgulian scribbles in countless notebooks.



A big thank you to P.


******




A delicate and precious book concocted duo too. A trip to Japan through photos, drawings and haiku. The silver plates Magali Lambert and Laura Chapalain drawings intertwine beautifully. The steaming bowl of noodles with his imaginary curls makes you wonder, like landscapes populated by unreal creatures. It is poetic. It's beautiful.





Thank you, Caroline, made me discover this sublime book.


******




For those who have always dreamed of see what is in the books of designers and have a penchant for sketches and drafts, this book is fascinating. You can see the pages of books designers, apparently known (since designated "most influential") but not from me anyway (although I'm not an authority on the subject). The creative process is shown through sketches, drafts, which reflect the groping and thoughts of the artist. A very stimulating reading.





After picking, laminated, rested again, re-laminated, re-sat, and that a number of times, I could not bring myself to leave the library without this book.


******


Finally, there is indeed a cookbook that I want to speak here, but beware: this book is not a glamorous as it , or this one .



This book, I discovered on the shelves of my little neighborhood bookstore. A kind of vegetables for Dummies.
Since I order weekly baskets of vegetables (but not organic from local producers), I often find myself with vegetables that I never bought spontaneously, like parsnips, beets, black radishes, turnips or stink named red meat, which I do not know what to do. As I am no vegetables and I am far from having the entire collection of books Epure , I often draw a little inspiration in this book is very well done despite the lack of photo.



That's where I found the idea of gazpacho (cold soup or rather) for the three small beets strainers I wanted to start eating how to Natalia : mixed with a little water, chopped garlic, sherry vinegar, olive oil, they made an exquisite soup.



that, I'll leave you. I still have cards to write, packages to ship, documents (work) to be printed, people to see, phone calls to make, summer clothes and ironing to do before a bag of m 'fly tomorrow for a hot destination and, hopefully, sunny.
I realize that I can not go without a decent supply you the recipe for happiness Tolstoy. Attention to the striking power of revelation:
"If you want to be happy Be it! "

That's all Folks! (I'm back for Christmas by then, take care of you!)

Fixing The Dongle Problem Guitar Hero

Perfect happiness, radish and salad colorful rogue



Since almost two weeks, I swim in bliss . I was going to say a cloudless happiness, but if there is one cloud: since I'm on it - besides, I do not intend to leave immediately.
Everything is so perfect that same concert the other day, we did not need to run or fight for a place at the forefront at the foot of the stage. For some reason unknown to me, the public Dominique A is incredibly civilized and courteous (It seems that - good - really music softens manners).
To deal until the first part, I took out my notebook, but still not knowing bite people, I started to draw my vegetable soup of the day, carrots, leek, celery, shallots ... to the small pale green ball that I threw in my soup with other vegetables because I did not know what to do with me and everything seems to be a turnip, but with a fuschia pink flesh I must say very engaging (I had the same visual impact as with the peaches vine). After cooking, I had tasted a piece of curiosity and I had the very unpleasant feeling to eat ... Turkish toilets. Mixed, the ball in question was still beautifully colored soup pink coral, while losing its taste vile.
Then the lights went out. So he had to get up quickly and put away the notebook, pencil, eraser, without dropping to the ground.



After the episode of the soup, I still have two of these stink bombs. I had to do some research on the web to discover that this was the point of turnips, but radishes. Red meat radishes , to be exact. Given that option is no longer feasible cooked, I tried version raw, grated with many other vegetables. Which proved delicious. The bright pink radish is a shade paler in comparison with carrots purple (which almost pass for beet). In short, it makes a nice mixture of colors.

Vegetable salad colorful ponzu sauce





for a bowl 1 / 2 carrot orange
1 / 2 carrot white
1 / 2 carrot 1 small purple

endive 1 small radish red meat
sauce 2 tablespoons ponzu
1 tablespoon rice vinegar (white)
1 tablespoon of olive oil

Chop finely grated carrots and endive and radish (in a coarse grater, much nicer).
Prepare the dressing by mixing the ponzu sauce, rice vinegar and olive oil, and pour over salad.

Do not think that I am the plan, or that I only eat salads now. I also fed steak frites (more precisely mega tender beef filet with a peppercorn sauce and fries Bistrot Paul Bert's ), large bowls of laksa Pumpkin and tomato but without coconut milk stew shank extra fondant long simmered pork belly Mango Dad, and then I made two After the excellent chocolate desserts Loukoum ° ° ° for both birthday dinner for my sister (that's you saying how he liked the cake).



The recipe is there , in case you were wondering.

And then one day I lunched alone at home, I involuntarily meal orange vegetable soup (the drawing), osso buco (thawed) with shells, and khaki. I've realized at the end of the meal, and this chance put me in joy (it takes me that much, it's true).

I also wanted to talk about books, but now I have more time. And must I leave a little for next time, since I have nothing to tell right now (Happiness is boring, and it makes you boring - you can not have everything).

Cagex Mollys Mansion Rabbit Hutch

The end of the cellulose * (and improvised a salad)



I'll probably go for a very clumsy girl, but I'm still hurts. Ah yes ... On the back, this time around. I had excessive force to the pool yesterday morning, it too will teach me to put the turbo double slower than me (while I was swimming on his back, he must do so ...). Anyway, the pool serves défouloir me, and there, there was something crunching.

few weeks ago, I received this on my email:

Hello,
Your application has attracted our attention and we hope to see you for an interview if you are still interested in the CSD. Would you be available ... etc..

the day, after having swallowed a tiny piece of quiche for lunch and left away a few tears of nervousness, I went to my first (real) job interview like we would at the slaughterhouse.
way out, I went to get some comfort from Rose Bakery, a little later in the neighborhood. I ordered a chocolate cake, vanilla, lemon a sencha, and I pulled out my pencils. An hour later, it was a little better.



I just had to arm myself with patience by the response, announced for the next week and take care while waiting (and hoping that other candidates were wallowing miserably ... it's very naughty, I know).



And then, against all odds, I was summoned for a second interview.
But in English this time.
Gulp.
I do not tell you how much I wanted to cry instantly. I felt my cheeks heat up as fast as my induction. Panicked, I launched the SOS in all directions.
Fortunately, I am surrounded by angels, who are champions to recover from a balm to the heart, that you flood of emails and text messages of encouragement (such Yes You Can! ), and are willing to devote yourself their lunch break for a little coaching session and advice. Thanks to them for all their positive thoughts, but also thanks to Woody Allen and BBC I came, I saw ... and I won.
I got my first (real) job, which is exactly what I was trained and I even dared to hope. Whiners will retort that this is a temporary job, which is paid more slingshots, but you know many who have the opportunity to practice the profession of their dreams?
You understand that I did not really have the head to get into these culinary experiments time. I merely tested recipes **, quiches, salads, soups (I do not tell you how many pounds of vegetables I peeled and cut into listening to the last Biolay, a real jewel, which will loop in my kitchen now), énooormes slices of rump steak from the butcher, which is recycled leftovers in a salad.

salad leftover rump (inspired by Anaïk , who knows good yum)



Simply cut the rest of rump steak into very small pieces, chop a shallot, capers, cornichons (or not, if like me you hate no pickles), chives, and mix well with green salad. Then you sprinkle your salad with a mustard vinaigrette. Finally, you do as you want. I do not really care, because right now, I think especially of the small Mengwe of eight who dreamed "grammarian" when she grew up, and that there now is very very happy to see her wish occur (in fact I'm pretty linguist, but the small Mengwe eight years could not know this word).



****** * What a long way since it ... Loser friends, never lose hope. The cellulose, it never lasts lifetime.
** One night I even used - shame on me - spaghetti bolognese with a queen of blogs.