.: When you’ve been blessed

Mi considero fortunata. Non sono nata ricca, non sono nata privilegiata, ma sono nata amata. I was born loved and just for that reason I feel blessed. I’m not particularly religious, but hey, it’s good friday. I wish we could feel like being kind, friendly and goodhearted every day of the year, but, at least, in some special days, we can try to think and remind to ourselves the importance of kindness.

So. For people who believe, no meat should be eaten this evening. And a new idea came to me (from heaven?) : tuna and carrots balls, with a touch of ginger and parsley. Polpettine di tonno e carote, con un tocco di zenzero e di prezzemolo. At first I thought it would not work, but I wanted to try anyway and… the miracle ! Fidatevi: sono veramente buone!

80 gr tuna – tonno
1 carrot – 1 carota
1 egg – 1 uovo
grated bread – pangrattato
evo oil – olio evo
ginger – zenzero
parsley – prezzemolo

Cut the carrots in strips. Tagliate le carote a julienne.

Add the tuna, and all the other ingredients; some grated bread too. Mescolate tutti gli ingredienti, anche un po’ di pangrattato

make the balls and roll ‘em in the bread. Fate le polpette e impanatele

Poi friggete girandole almeno 2 volte. Turn twice during cooking.

I think you’ll love the taste ! Sono veramente più buone di quel che mi aspettavo. Easter Miracle !

“There is power in the name of Jesus !” No offence intended, I really enjoy the energy of Tasha Cobbs

.: Art is what is Art :.

La funzione dell’arte è di rendere visibile un ordine che altrove è invisibile, rendere probabile ciò che altrove è improbabile, costruire un ordine nel mondo del possibile e preservare l’emergere dell’improbabile, trasformare ciò che è “familiare” in artefatto e mettere in evidenza un ordine di possibilità di espressione normalmente inconsueto (Niklas Luhmann, Art as a Social System, 2000)

“The function of art, one could argue, is to make the world appear within the world–with an eye toward the ambivalent situation that every time something is made available for observation something else withdraws, that, in other words, the activity of distinguishing and indicating that goes on in the world conceals the world. It goes without saying that striving for completeness or restricting oneself to the essential would be absurd. Yet a work of art is capable of symbolizing the reentry of the world into the world because it appears–just like the world–incapable of emendation.
The paradox unique to art, which art creates and resolves, resides in the observability of the unobservable.”
(Niklas Luhmann, Art as a Social System, 2000, p.150)

This is what Stromae does. Or I should say “Stromae did”, because unfortunately he declared he wants to stay in the shade in the next future.

“Non smetto di fare musica. Voglio scrivere, comporre, ma farlo un po’ nell’ombra. Continuare il lavoro che abbiamo fatto per me, ma lo farò per altri. Questa è la linea che seguirò per i prossimi anni.”

https://it.wikipedia.org/wiki/Stromae#Racine_carr%C3%A9e

What else did I learn from Stromae ? I learnt that “French fries” is kind of “offence”, because fries were invented in Belgium, so they should be called Belgian fries:

Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was then the Spanish Netherlands (present-day Belgium): “The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here.”

“French fries” for deep fried potato batons were also introduced when American soldiers arrived in Belgium during World War I. The Belgians had previously been catering to the British soldiers’ love of chips and continued to serve them to the Americans when they took over the western end of the front. The Americans took them to be French fried potatoes because they believed themselves to be in France, with French being the local language and the official language of the Belgian Army at that time. At that time, the term “French fries” was growing in popularity – the term was already used in the United States as early as 1899 – although it isn’t clear whether this referred to batons (chips) or slices of potato e.g. in an item in Good Housekeeping which specifically references “Kitchen Economy in France”: “The perfection of French fries is due chiefly to the fact that plenty of fat is used”

https://en.wikipedia.org/wiki/French_fries#Etymology

Ok maybe the simplest thing is to call them fries or fried potatoes. In effetti noi italiani le chiamiamo patate fritte e nessuno si offende

I warn you: next video and song is disturbing. At least it’s disturbing to me, but I think it is art just because it can disturb me. I already quoted the phrase :

“Art should comfort the disturbed and disturb the comfortable.”

and I find it very true, although I can’t remember who actually said so. There is a dispute… and I can’t remember who is the real author… Banksy or Cesar A. Cruz. Some say it’s a variation of the “Comfort the afflicted and afflict the comfortable” phrase by Finley Dunne, in the 1890s, to refer to the duty of newspapers to the people. Anyway… art is necessary to any human being. And fries too.

.: It’s a Long Way to the Top

After something quick, now something slow. You need at least 3 hours to make pizza at home. I know, I already told you about making pizza, but as ancient Romans used to say, “repetita iuvant”.

You need two types of flour:

50 gr manitoba flour
100 gr regular flour (I use type 2 flour)
yeast
water
evo oil
salt

a dear friend of mine keeps on telling me the rule for the water amount, but I keep on forgetting it. It’s a real long way to the top ! Anyway I think water should be around 60% or 70% of the flour, which means…

150 gr * 0.7 = 105 gr water

You have to melt the brewer’s yeast in the (warm) water with a bit of sugar. Then knead the flour with the oil, the mix water+yeast and add the salt in the end (cause salt kills the yeast!). Then let it rise for about 2 hours (until it doubles).
Then you lay it down. Put the tomato souce and cook in the oven around 180°C for 20 minutes. Then take it out, add the mozzarella cheese and the toppings, and cook it until the mozzarella cheese is done, which takes at least another 10 to 15 minutes.
It’s a long way to the top but the result is yummy !

I wonder who is reading this from Nepal… but hey… Hello friend! Pizza rules the world 🙂