Memories in the Baking It seemed like a dream. There I stood , sweaty palms, knees barely supporting my trembling body, and heart about to jump out of my chest, when I heard my name being called. “Marysol, will you come with me please?” I took a deep breath and with all the courage I could muster, I proceeded to walk down a long, narrow corridor, escorted by a polite and rather antsy-pantsy gentleman, tightly holding a clipboard with both hands positioned at three and nine. He led me right into a large, dark and deathly quiet stage. He’s only one of three judges; just a guy with an attitude and a bad haircut. Finally, there I was, on stage, facing three very unimpressed, uninterested judges. I took a deep breath while repeating to myself: I can get through this. Only my love holds the other key to me Oh....my love oh...my loveOnly my love does it good to me-eeee... Simon: “ Marysol!” Me: "Listen here Cowell, would it kill you to let me finish the last two words to this song?!" Simon: “You awake?” “Hon, wake up.
Fast-food toi-même ! - Recettes de fast-food maison One Ordinary Day Whisk Kid Due to a number of circumstances, I ate many of my meals alone during the second semester of my freshman year. It wasn't an experience I was particularly fond of. As much as I enjoy being alone, the stark contrast between dining with nine to dining with none in the dorm cafeteria kind of made me sick. But, after awkwardly trying (and failing) to make friends with other single diners like myself, I gave up and resolved to dining with books. I would sit with my back to the cafeteria and dig in; consuming everything before me (generally a bowl of Cracklin' Oat Bran or cereal and Sky High. One day, when I thought I was being particularly invisible, a guy I'd met once before approached my table. But he was interested in my cookbook, which was enough of an ice breaker for me. It wasn't long afterward that I learned that my friend, a near stranger to both R and H, got in on their lease. I've probably gone on and on about H before, but she is, sincerely, the greatest friend I've ever had.
untitled Recipes by Amanda's Cookin Lulu's Sweet Secrets: November 2012 Last week I was checking some photo albums on my computer when I found pictures of peonies that I bought last spring. Looking at the photos, I remembered the time I was living in England. I was fortunate to have a peony on my house's garden. Better then that! At every corner of my neighborhood, there was a garden with a lot of peonies of every color and shape. So, inspired by my photos and that magical spring in England, I decided to try my first sugar peony. After making the flower, I started to think about the cake flavor and a combination of chocolate and pistachio came to my mind. Chocolate and Pistachio Brigadeiro Cake (From Lulu's Sweet Secrets) Dark Chocolate Cake Makes two 6-in round cake 200g unsalted butter, room temperature 175g granulated sugar 225g all-purpose flour, sifted 1 teaspoon baking powder 4 whole large eggs, room temperature 135ml whole milk 200g dark chocolate, chopped Preheat the oven to 350 degrees F. Pistachio Cake 200g granulated sugar 170g all-purpose flour, sifted
Cuisine & Équilibre the parsley thief Creme bruleé o leche quemada La creme bruleé o leche quemada es una crema deliciosamente delicada y fina que se elabora a partir de la combinación de yemas con crema de leche o nata. El toque final lo da la capa de azúcar quemada que le otorga una textura crocante inigualable. Detalles importantes para que la preparación de la creme bruleé salga bien. Cocinarla a una temperatura baja 100º ya que el exceso de calor malogra la crema. Se le puede dar otros sabores como chocolate, cítricos o pistachos. Porciones: 8 INGREDIENTES 7 cucharadas de azúcar 7 yemas 1 taza de leche (250cc.) 2 tazas de crema de leche (nata) (500cc.) 1 chaucha de vainilla o ½ cucharada de extracto de vainilla Azúcar para quemar PREPARACION Poner en un bol el azúcar y las yemas. Aparte llevar a calentar la leche y la crema de leche (nata) con la vainilla hasta que rompa el hervor. Repartir en potes chicos y cocinar en el horno y a baño María. Se conoce el punto de cocción cuando los bordes están firmes y el centro algo blando o húmedo.