Tattoos With Silver Ferns

The red coat, the collection boxes and the little monkey to look grim (scones cheddar and parmesan)



Aside from the fact that it took listening to Vincent Delerm for breakfast - but hey, I do not blame him - and that she does not even kept sfogliatelle , it has welcomed us like queens, it's true.

I'll tell you though those three days in Strasbourg to tell you how it was great, but due to a huge shock that I did not always hand * I can not find my words, I can not to speak ... And my pictures are ugly. However, I can show you a preview of the delicious things we have been fortunate to eat in nice apartment:















Thanks ° ° ° Loukoum . Thank you N. You are extra.


During this weekend, I talked a lot about cheese scones, among other things. I must say that I did it twice in less than two weeks so it was good **.

Scones Cheddar and Parmesan (from Gracianne inspired by It forno )



to 6 large or 8 large scones

least 450 grams of flour T45
1 large
egg 1 teaspoon dry mustard 1 teaspoon
Espelette
1 teaspoon black pepper
ground 1 teaspoon salt
3 teaspoons baking powder
50 g butter cold
50 of grated Parmesan
50 g grated cheddar
chives 2 tablespoons chopped
225 ml of milk
1 egg yolk (and milk) for gilding

Preheat oven to 180 ° C.
Sift flour into a large bowl.
Add yeast, mustard, salt, pepper and Espelette pepper, and mix well.
Add butter cut into small pieces and sand at your fingertips.
Add grated cheese and chives and mix well.
Beat egg with milk, pour into the dry mixture and knead quickly into a ball - the dough should be kneaded longer at risk of getting too dense scones.
On a lightly floured surface, roll dough into a circle 2 cm thick.
Brush with egg yolk (and sprinkle with Parmesan cheese). With a wide
knife, cut triangles and place on a baking sheet.
Bake 20 to 30 minutes at 180 ° C (the scones are not be overcooked or they would lose their softness - mine here is a little too golden). In

sandwich with smoked salmon good, a little heavy cream and ground black pepper, is divine.



****** * Nothing serious. It has nothing to do with Strasbourg or ° ° ° Loukoum . But I must speak to you one of those days ...
** Heaven. This post is really the zero degree of writing. I am quite ashamed (not Patoumi wants) ...

Ballet Shoe Cake Trace

Coca hot soup and purple (work 1 - Mengwe 0)



Work is great. I think I've already said. But I forgot one thing: work and I are not great friends behind. I wanted to play women like blooming and active sports (one morning I tried to open the pool, as before, and I followed with my job) and everything, but was not me.
I am made to snuggle, read under the quilt, making cakes and making chocolate snacks in cute cafes.
So, of course, my body did not take the shock.

It took bed rest for a whole weekend and stay two more days at home. And drink hot coca ginger, to do good in the stomach, while I dreamed of raclette, tonkatsu, of chocolate cake, carrot cake from , string-blue ('s fault Miss K., who kept me company during those few days), and so many other things.



Coca, it should be warm with ginger, and stir to make the bubbles.

The worst part is that despite four days of agony and deprivation, I have not lost a single pound. LIFE IS TOO UNFAIR.

Since then, the routine has resumed. Sometimes Romy Madley Croft, Natasha Khan now with me in my daily commute. Benjamin B. it invites less (it is too associated with this period of bliss before Christmas), but we will soon have the chance to go see and hear in real life.
Soon I will also have the chance to go visit a girl who, among other things, carpet in the kitchen . Like what, nobody is perfect, not even it.
Otherwise, I make soups purple right now, which I would almost pass for Bridget Jones, except that, as you guessed, I'm not blonde.

hotpot multicolored carrots and smoked diots Savoy



You take multicolored carrots (orange, if you want a normal pot) of potatoes, a leek Half a kale, you cut everything into small pieces and you put everything in a pot.
Cover with water. Add four diots smoked Savoy - or Montbéliard sausage is good too - a bar of organic vegetable broth few laurel leaves of salt and pepper, bring to boil, and cook for 30 to 45 minutes on medium heat and cover.

The broth becomes quite purple, but do not worry, the stew tastes quite normal.



is the kind of dish you can prepare ahead and reheat in the evening while returning from work (it is even better reheated). It also freezes very well (in this case, I prefer remove the sausages).

2 Month Old Choking On Phlegm

Meatballs



Last week, I wanted to osso buco.
The best idea of the century (If you're looking for great ideas, call me) is starting the recipe to J-2 at night, cut the vegetables into tiny pieces and put everything in the fridge for the night. The next morning (J-1 so), I open the fridge and the strong smell of onions seized me: Can not leave it a minute longer in the fridge. Thus, between the shampoo in the morning and an express breakfast, I start a transaction return vegetables in a large skillet, and after that, having no time for a shower (do not believe that I do not wash, I'm pretty partisan of the shower in the evening, which seems much more sense) or a second shampoo, I go to work suffused with a persistent flavor of onion (do you think this is reason enough to get in sick?).
That day, I prayed very hard that the boss does not come to kiss me like every morning (the few girls in the box have that chance).
And I guessed it: He came to me to kiss.
If it was not cold that day, it is quite possible that I destroyed all my chances to see my extended CSD.

That same day, at tea time, there was a Twelfth Night cake, kindly provided by group members. Once the pancake over and King crowned, we started doing the crossword puzzles free newspaper. The complete filling of the grid lasted twenty minutes and necessitated the use of five brains Tray 5 (that's an average). The same evening, in the subway, the young woman sitting to my left almost fills the grid alone from St. Lazare Library (read: in fifteen minutes away).

The next day there were new slabs of kings, but offered by the boss this time.

And then to return this weekend, it was my turn to make a .

But we do not spend our lives to hold snacks. There are also Battles of lint (on the desktop of my neighbor, the developer of the Internet , there is a lion disguised as a tiger), the video shoots of tea leaves swirling in the teapot or dolly with spots like Arte.
And then when you're bored, you get into a crazy thing called work.

So good, even if the morning awakening is always painful, commuting similar to the transport of livestock, shots bar in the afternoon moments of loneliness and distress, even if I am still struggling to decipher command lines, and I often dream of you travelers in full day, I am happy to work (heaven if I had been told that my laziness incarnate, I would do this kind of statement one day ...).

You understand that with all the snacks, I did not really hungry at night ... But I often dream of dumplings lion heads like Dad Mango, best balls of the earth as the most tender which are ... The recipe is in my shelf for months, but I dare not start because of the frying ...
Shi zi tou
(meatballs "lion head") Dad Mango, made by himself
(recipe authentic home )



for a big pot

For the meatballs:
1.3 kg of pork belly
chopped 6 stalks of spring onion
65 g (approximately) ginger (= equivalent a small potato) peeled 200 g
water chestnuts (frozen is fine) 6-7 tbsp
rice wine (Shao Hsing Hua Tiao Chiew)
75 cl '
water 1 teaspoon black pepper
1 tablespoon salt
1 tbsp dark soy sauce
1 tablespoon potato starch Earth
a fryer

To coat the meatballs:
cornstarch 4 tablespoons potato
of water

For the sauce:
2 stalks scallion
a piece of ginger (the size of a small potato)
3 tablespoons dark soy sauce
3 tbsp light soy sauce (Kikkoman, for example)
3 tablespoons sugar powder
of water

3 Chinese cabbage (Mandarin: bai cai / Cantonese: bak choi , pak choi )


Start with meat
If water chestnuts are frozen, dip them in warm water a few minutes.
Chop the spring onions and ginger.
Drain the water chestnuts. With the flat of a cleaver, crush them with a wave farm, then chop.
In a large bowl, combine ground meat, onions, ginger. Season with salt and pepper.
Add water and mix thoroughly by hand, always turning in the same direction.
Add soy sauce and dark rice wine and stir.

then deal with the sauce
Heat a little oil in Dutch oven. Y
file stalks scallion and ginger (unpeeled), smashed through a grinder. Fry for few minutes.
Add about 3 cm of water.
Add soy sauce and sugar and cook over medium heat.

Prepare meatballs
Add 1 tablespoon of starch to the meat mix.
Prepare a frying oil in a skillet.
Dilute the remaining 4 tablespoons cornstarch with a little water.
With hands, shape large meatballs (the size of a lemon), coat with cornstarch-water mixture and soak them in the frying oil.
When the meatballs are well browned, transfer them in the sauce. Do the same until all pellets.
Taste sauce and add water if too salty.
Cover and let simmer at least 1 hour.

1 hour before serving add the cabbage
Wash the cabbage and chop coarsely. The
fry in a little oil.
Cover the meatballs with the sauce and drizzle.
Cover and cook for 1 hour (or more).

Serve with white rice, of course.

******

In fact, the osso buco was a true delight. That's a start.