Solid Black Tattoo Sleeves

Completely photographed ...

Hello dear readers, and happy new year!

You may remember last year during my immersion in rural pastry, and the time devoted to employee numbers pre-pouf-in-bikini-en-or- short-is-good-as full swing, I was tested for you regime 100% sugars. A frank and strange little person on my success, my faith. That said, this lifestyle exclusively composed of carbohydrates, they have also been refined, is not recommended.

By finding a newspaper calmer and less conducive to the exercise of my gargantuan appetite, I naturally felt like a wedding cake melted in the sun.
Nay! Not only is the needle of the balance has not blinked, but I quickly discovered cataclysmic crisis. Deprived of my shoots glycemic energy I was wasting away, rather weak and helpless. And yes, sugar is sweet drug that infiltrates your days and nights, insidiously. Detoxification could not be more difficult ... especially when it was near the best sweets in town.

Neither one nor two, I quickly regained a respectable pace, nothing short of a blank and a Viennese chocolate every day of course, decorated with various intakes of essential nutrients collected from JP, Patrick or Pascal . So far, so good.

BUT! Our dear Saint-Honoré, the patron saint of bakers and confectioners, seems to be stuck in Eurostar, or the London fog is too thick to let preach his gospel, whatever. Still, his apostles here are rare, very rare. There are many beautiful muffins properly inflated, the generously glazed carrots cakes, cookies or buttered shamefully. But Viennese or blanks worthy of the name, period. Gods of chocolate, even less.

So ... then I try to stock as soon as I set foot in Paris, but they never last long, and the fault size riquiquiesque my freezer compartment, on the one hand, the fault to my baker who does not being robbed by an expatriate, on the other.


Fortunately, I have with me a fabulous namoure think me and my advanced state of dependency. So when he receives a small sampling of the best covers chocolate, it makes me enjoy it. 4 blocks from the Chocolaterie de l'Opera, no less. Sura, Samana, Carupano, Madong, four sumptuous backgrounds with whom I have organized small tasting sessions ... so much so that the 4 pounds are gone quickly.


If we add the Christmas chocolates, it is well do something like 5 pounds of chocolate a month. Is it serious, doctor?
It seems therefore that I must calm down on chocolate ... they say it is not a real meal, even melted on fruit ...

I calm myself then, but I must act in order not to perish mellitus. And I multiply the small treats.

Since I discovered how easy it is to make marshmallows, I'll stop over: after pandan- amarena , other marshmallows pandan but with a heart of crunchy hazelnut that will be remembered long (same recipe, hazelnut instead of amarena), and others, apricot-pistachio, and more delicately raised by sage.

Other gluttony fast and effective: rest with praline praline morsels - pistachio.

And last but not least, scrunchies pistachios, wrapped kinako this roasted soy flour the taste of peanut. I just discovered the kinako, and I feel it has lots of potential.

I also leave you the recipe for the famous chocolate pie blown and frozen orange-carrot namoure.

the way, do you know this greedy then? If it fails so often the hands-on, it offers you delicious and dazzling views.

Bye Then!

***
Bites pistachio praline

praline 100gr
50gr white cover (no pity Galak)
50gr roasted and chopped pistachios

Melt chocolate in double boiler, add the praline, combine then add the pistachios. Pour into impressions, let freezing cold.

***
Chouchous pistachios kinako

equal weight of pistachios, sugar and water
Some kinako

Place pistachios, sugar and water in a saucepan. Heat over high heat, stirring. The sugar forms a light caramel, a kind of sand formed around the pistachios. When pistachios are well coated, remove from heat and pour onto a plate / plate. Sprinkle kinako and coat the darlings. Allow to cool before booking.

***
Marshmallow sage

Egg white: 90gr
Sugar 180gr
Water: 75gr
Gelatin: 9g
Sage: 5gr
mixing equal parts of sugar ice and cornstarch, approximately 50g

Soften gelatin in cold water.
Put the whites in the bowl of a mixer. Begin to rotate the whip at low speed.
Bring water and sugar to a boil. Cook until 120 degrees.
When approaching 115 °, increasing the speed of the whip. Pour the sugar syrup to drizzle over egg whites. Add gelatin and drained finely chopped sage. Let it run a few minutes then pour in a small frame or on a baking sheet lined with parchment paper and sprinkled with icing sugar mixture / cornstarch. Smooth, book overnight.
Sprinkle with icing sugar / cornflour and cut blocks with a hot blade.

***
sabayon tart chocolate

a sweet pastry

Bake the tart shells with white, cool. Place a circle slightly smaller than the diameter of the pie inside the jacket and then a strip of parchment paper.

Sabayon
for 1 large or 4 individual pie
Yolk: 40gr
whole egg: 50g sugar
: 20gr
milk chocolate 40g dark chocolate
: 60gr
butter: 100g
a pinch of lemon zest
pinch Maldon salt

Melt chocolate in a bain-marie and then add the butter.
In a bowl placed over a double boiler, whisk egg yolks and sugar until the mixture whitens and makes tape.
Pour chocolate into sabayon mix with spatula.
Spread on pie crust. Bake at 180 degrees for a quarter of an hour, until the mixture is set.
Sprinkle a little lemon zest and a few crystals of Maldon salt.

carrot orange jelly
200g orange juice
1 carrot
15gr sugar

Reduce orange juice by half. Add sugar and carrots cut into small dice. Cook, covered, until carrot is cooked :-)

Torn Anonymous Browser

working quilt

Between mouthfuls and among the remnants of wrapping paper, let me say two words: Merry Christmas! And before you rave about the succulent occasion, I'll tell you a small episode in the lives of two, which might sound familiar.

Before arriving in London, I was a little skeptical about my fitness / adaptation with this city. I figured the gray, sprawling, somewhat hostile, a little surly. However, intercultural, I have already given, but it is precisely this apparent closeness that left me perplexed.

Between London and Paris, a multitude of small details make the difference, some more dangerous than others: the pounds, big smiles sellers in stores, the sash windows, the cars in the wrong direction, without mixing valves ...

different too, the size of mattresses. And
precisely where I wanted to happen. Because there is a concern. The mattress English, it seems, are huge, king size style. Is it to adapt to royal dreams inhabited by giants coaches and rivers of diamonds (seyants hat), is it because it's so dark you want to forget in sleep, is it just because the English love to be different?
fact remains that these beds disproportionate me pose a fundamental problem, which may well hamper my conjugal harmony.
You see, the concept of bed is very simple: a mattress, a comforter, size M and C.

Usually, M is much smaller than C , thus ensuring smooth nights, each property nestled in the thick padded. It must still be noted that some incidents may disrupt the balance of this configuration, especially when the man is cold, and mobilizes well proven technique called maki .

The technique of maki is very simple man, enjoying a moment of inattention night the other occupant of the bed, it appropriates the comforter completely enveloping like a piece of pickled cucumber , from the edge, the strategy then is to pull out of his skin to adhere perfectly to the sheet of nori (the quilt, so) . Consequently, the second body present on the mattress (the cookie, so) is found bench, exposed to frost bite of the night.
If you know what kind of difficulties, do not hesitate to fake an apocalyptic nightmare to wake up the cucumber and, very quickly, get your due.

although this happens rarely, and we were sinking up to the nights peaceful.
However, since our installation in our sweet home, M> C . Mattress Giant exceeds all sides, nothing doing, the quilt remains Lilliputians. Consequence: lost in this vastness, the two bodies in deep sleep phase seem to have an irrepressible need to pull this poor quilt, which did not ask anyone, it. As if she had to join after his bed perfectly so that everything goes well. Sleep in the middle (and namoure) no difference is mathematical: if M> C, even with a namoure fabulous, you have to worry about anything. Night after night, the same fiery fight replays, dissension flat ...

One remedy : another quilt. That's it, you're in trouble, it was as simple as that. (Thanks Mom and Santa Claus)

And since I'm not resentful (or I do not remember so if it was me who won or lost the quilt), I still continued to cook Meanwhile, as these little appetizers fresh and vivid, edaname (exquisite soybeans), black olives, cottage cheese, mashed potatoes with herbs and candied citron.


And as he was not spiteful either, as he had just concocted for me this wonderful chocolate tart, breathy, sensual and flowing, accompanied by a frozen carrot orange. Make me think to ask him the recipe if you made eyes.


And on the evening of theme parties Youplaboum, I can only advise you the egg to 65 with a few slices of truffle , mélanosporum, what else.



Jolie also greed: this little dessert to praline crunchy hazelnuts drenched whole, creamy dark chocolate, champagne sabayon . Point biscuit necessary, that keeps here the purest delicacy, its delicious flavors and textures free.


Until next year, I continue to rave to the present I do not think so deserving, and trying to master my new camera ...

door

a another door

a bit of Patrick Roger

Many of Patrick Roger

Too Patrick Roger ?

my new favorite

Corsican citron

candied citron 3 days

myself

***
Edaname, olives, cottage cheese, mashed potatoes with herbs and candied citron

For 2
Edaname 100 grams (or other beans)
a handful of black olives from the garden
2 tablespoons cottage cheese
a small piece of candied citron
love with a big handful of coriander and mint
few cumin seeds, salt Pepper

Crush the herbs in a mortar, adding a little olive oil until a nice paste.


Cook soybeans and Refresh under cold water. Mix with olives, pitted and coarsely chopped, season with cumin, salt and pepper. Place the container in
chose a spoon of the mixture bean olives, a tablespoon of cottage cheese, mashed a little grass and a couple of pieces of finely chopped candied citron. Keep refrigerated.

***
Champagne Dessert Crunchy

For 1 / 2 frame 20x20

* Praline chrunchy
70 Gr dark chocolate praline
160 Gr
60g whole hazelnuts roasted, coarsely chopped

* Creamy Chocolate
150g cream 150g chocolate


* Champagne Sabayon
2 egg yolks,
25 g sugar, lemon zest ½
,
70 g of champagne
2 sheets of gelatin, 125 g cream


* Some orange peel and lemon confit

crunchy praline
coverage Melt in a double boiler, add the praline and hazelnuts. run in a frame. Block the cold.

Creamy Chocolate Porter
cream to a boil, pour onto the ground cover, stir, pour over praline layer.

champagne sabayon mousse
Blanch yellow, sugar and zest. Mix and pour the champagne, whisk in water bath until the mixture doubles in volume, incorporate gelatin soaked and pressed then continue whisking off heat until lukewarm.
Mix the whipped cream. Flow through and allow to cool.
Before serving, add some diced orange peel and lemon.

How Can I Improve My Netflix

After the Rain - A plate of vegetables and fried rice ice cream, frozen citrus and candied pistachios

It was still a little strange, it must be said. What what? Well, it was rather unlikely not to be touched by adversity, the Fate who returns sting repeatedly. Until a few days, until 15.59 or so, I remained quiet about.

About Zen when I plant my macbook. Because I plant with extended warranty, and it's already 788 pounds of savings.
Pretty cool when the other half dies macbook mini three days later, dying in its settings from 1 January 1970. Downright
phlegmatic when bronchitis tears my trachea. Significantly
weighted conjunctivitis while attacking my left eye.
Resigned when I see an allergic attack on my white hands.

But more than the accumulation of these incidents, the drop was precisely the accumulation of water droplets which discharge their gloom over the city oozing. Yes, we're in London, no doubt about it. It is dark gray, not to mention the utter darkness that points from 4:02 p.m..

You tell me that Paris is like night and there is barely an hour later. Except that no, it's not the same, one more hour, mean that it is still 4:30 p.m. daily. 16.30, as a snack. And I do not take my lunch when it's dark.

Having ranted, cursed and trampled across the UK, so faithful to his photographs, I asked competent authorities shine. Day and night. I have not answered
for the day, but it was beautiful, as if by magic. Probably because it was my birthday.


rays are distributed, but morale remains sunny. After all, my cards arrived, my memory has been supported (and having discussed the temperature measurement of sugar finger while the defense is a great success in itself, is not it?) is nearly Christmas, and London is great.

***

No recipe mince pies or Christmas pudding, just a nice plate of vegetables, served when you-know-maybe-who came dinner at home. Also at that famous dinner, I cooked up an ice cream for dessert grilled rice (recipe inspired by Fumiko), with a citrus jelly and candied pistachios few. Unfortunately, the photos are terrible, but trust me on this one.

***
vegetable plate, speck, cauliflower semolina

Serves 4
mini leeks, bok choy, mini, mini asparagus, mini fennel, cherry tomatoes
1 / 2 butternut
1 large tablespoon Dijon mustard 4 slices Speck

cauliflower lemon

few shavings of pecorino di fossa (Pecorino matured in a pit as its name suggests, very powerful, earthy flavors presques riddled)

Peel the butternut squash (with a razor vegetables) and cut few thin slices on the top with a mandolin. Place in a bowl of cold water. Cook the rest of butternut (furnace or water) and mix by adding water to a smooth texture but not liquid. Add mustard, salt and pepper and set aside. Blanch the bok choy
, asparagus and fennel separately and refresh under cold water. Peel the tomatoes. Grill mini leeks baked, they must begin to blacken slightly. The whole book.
Grill speck in the oven for ten minutes at 180 degrees, turn oven off and leave the slices.
Grate the cauliflower and stir to microplane with the zest of 1 / 2 lemon (also at the microplane, if possible).

Just before serving, heat the butternut squash and sauté the vegetables in a tablespoon of olive oil. Spoon a large dollop of butternut in the bottom plates, arrange the vegetables in creating the terrain, add the toasted slice of Speck and sprinkle a little cornmeal cauliflower. Add a few shavings of pecorino di fossa and serve.

***
Ice fried rice, frozen citrus, candied pistachios

Ice grilled rice

50g Basmati rice 60g sugar 15g honey

50cL milk

Cook rice in a dry skillet. The grains are slightly brown and smell of puffed rice cereal (such Smacks, remember?).
Cook rice in 30cl of water, about twenty minutes, until tender. Add sugar, honey and 2 / 3 milk. Mix until a homogeneous preparation by adding the remaining milk as you go. Keep refrigerated and churn just before serving.

citrus jelly

1 lemon 1 lime 1 orange

50cL
water 125g sugar 3 sheets gelatin
(6gr)

Prepare a syrup with water and sugar. Slice
regularly citrus slices and place in a large bowl. Bring to boil and pour over citrus. Cover with film and marinate at room temperature for 24 hours.
Recover citrus slices. (I do care for pickling and other sweets s)
Pass the syrup through a chinois. A small portion of the syrup, heat and dissolve gelatine previously soaked in ice water. Mix the rest of the syrup. Allow to cool
freeze.

To serve, combine jelly whip, spread a nice scoop at the bottom of the containers, add a scoop of ice cream and some candied pistachios.

How To Keep Otters Off My Boat

That's all folks!

Well, I finally tell you my adventures in U.S., it is time that this blog is closing its doors. Starting tomorrow, I'm starting a new job in a new city , I probably still full of anecdotes to tell, but this time I will not do it in a blog, I did a little tour I think the concept ...

I will continue to follow the "news" U.S. of course, here , there, or there (just to name a few) ...

So I want to thank my parents, without whom I would not be here today, my producer, who has always believed in me, the guy who stole my bike wheel , the agent of the MTA that made me a fine in the subway on the day of my arrival, the guy who invented the doors closing by themselves, drivers Chinese buses , owners of hostels in Washington the security guards at the U.S. Open the agents ATA La Guardia Airport , and all others who m have helped to have things to say about this blog.

And of course thank you to everyone who came here occasionally or regularly, I know I'll miss you, it's always best to leave First, all that, but be strong, life goes on :-)