2010 begins in a quite dramatic: we are on January 3, and after two moults wake up and excess oral, it does it has nothing to do, I STILL WANT TO FATTY LIVER. Fortunately, I'm lucid and perceptive, which saved me from making good resolutions, and thus destroy them just two days later.
I was saying: no good resolutions, because anyway I have a host of challenges to meet tomorrow: to succeed in getting up before 10am, no longer spend days on food blogs, do my shopping in the evening after work rather than at two o'clock in the afternoon to mourn the nap and snack (and breakfast bis King Coffee Luco or after the pool), the energy to cook after a day spent deciphering hieroglyphics ... Bouhouhou ...
Thesis, it makes you totally inappropriate to the workplace, and it irreversibly. So if, like me, you chain theory and unemployment, well good luck for the rehabilitation.
A little comfort would be welcome in these difficult times, but sugar does not attract me now: my desires were heading instead to foie gras on toast (but I repeat myself), of Kettle Chips or black pepper of Potatischips gräddfil & Lok, plump and golden fries, tonkatsu of , the veal stew, the cheese fondue ...
But comfort is not always calories: it is also the reading of texts infinitely embellished with funny drawings and scans awesome (my absolute stylistic model, with this blog then course), the statement Parkin Constance Chatterley in a shocking scene, a strawberry sushi dedicated and arrived in the mail (thank you Claire!), and a personal success, the last of 2009: soy milk house, I dreamed day and night since Mango Mama's machine had given up the ghost .... Here it is, I can finally cut the cord.
Soy milk (recipe from here, thank you Anne !)
250 g of soybean yellow
0.5 + 1.5 l of water (filtered)
(that's all!)
Soak the beans in cold water for 24 hours. During this period, rinse the beans and change the water twice.
At the end of phase soaking, drain the beans.
Add 1 / 2 liter of water and mix (with a hand blender, it works very well).
Pour into a large saucepan, add 1.5 liters of water and bring to a boil (be careful that the milk does not overflow), stirring regularly with a wooden spoon to prevent the mixture from burning the bottom of the saucepan.
Reduce heat immediately and cook over low heat for 30 minutes, holding the milk at 70 ° C (more or less) and continuing to stir.
Filter the mixture. It gets about 1.6 liters of soy milk.
Drink hot or cold, with a little sugar if you want (me, with sugar cane syrup: Fixed the issue of sugar does not melt). The milk obtained
keeps up 2 days in the fridge, and it has nothing to do with soy milk trade (even organic), but is it necessary to clarify?
The residue, called okara can be used recycled patties / burgers , soft cookies, gingerbread , or enter into the composition of soups. I tested any of these recipes, but if I'm making soy milk regularly, it will take for me to consider seriously the question of the use of okara.
****** It is time for me to leave because it is necessary that I revise my hieroglyphics and a little during my bachelor-master (of ten years ago already!), And I choose my mug and my tea for the office and it is super important.
And once again, happy new year 2010! Do not worry, be happy!
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