.: Destiny

Ready for a soft, white food and a “hard, dark” thought ?

The free will theorem of John H. Conway and Simon B. Kochen states that if we have a free will in the sense that our choices are not a function of the past, then, subject to certain assumptions, so must some elementary particles.

Well… looking at the double-slit experiment, actually makes you think particles might have free will. In fact quantum mechanics seems to violate locality.

On the others side…  (human side)

Free will might be an illusion created by our brains, scientists might have proved.

Humans are convinced that they make conscious choices as they live their lives. But instead it may be that the brain just convinces itself that it made a free choice from the available options after the decision is made.

In sostanza, ci sembra che le particelle possano avere un loro “libero arbitrio”, mentre quello degli umani potrebbe essere un’illusione.

Entanglement. Coinvolgimento. Legame. Forse tutto nell’universo è un misto di interazione e casualità, di destino e di scelta. Maybe everything in the universe is a mixture of interaction and randomness, destiny and choice, order and chaos.

Must be for that we have such different ideas, and we can change our mind, and we can love what was before hated or neglected, and we can neglect or forget what was before so beloved. Must be for that we can like such different things, and songs, and places, and people.

We’re like particles in a river. Like particles in a huge universe. Like humans.

So let’s establish some presupposition, so that I can influence your will and destiny 😀

Take some potato-gnocchi and cut some cheese you love in small pieces. I took Asiago, but you can use Mozzarella, Taleggio or whatever. Gnocchi o gnocchetti di patate e i vostri formaggi preferiti. And some parmigiano-Reggiano too, of course. Because it’s made in my land.

Then I warmed some oil and a bit of nutmeg in a pan, and melted half of the cheese, with the fire off.

Cook gnocchi in salted water, as soon as they come up floating, put them in the pan and add the rest of the cheese

Blend and serve. Optional: you can grill them in the oven at 180°C just for a few minutes. But today I did not. Se poi volete fare una cosa ancora più deliziosa, dovete metterli nel forno già caldo a 180°C e gli date una grigliatina sopra. Io avevo fame e fretta e quindi per oggi niente grigliatina 😀

Ora potete cucinare il vostro destino: gnocchi ai formaggi. Now you can cook your destiny: gnocchi and cheeses.

.: Unstoppable

The power of chocolate never leaves me and… makes me unstoppable. So I am always searching new ideas. You will find some wonderful and crazy recipes here, but I like to create my own “hashes”.

So… start to run, because this dessert is no “light” thing

2 eggs – 2 uova
60 gr sugar – zucchero
250 gr mascarpone cheese
3 – 4 round wafers – cialde rotonde (oppure biscotti secchi)
50 gr chocolate – cioccolato da fondere
cinnnamon – cannella

Metto uno strato di pellicola sul fondo del contenitore, per poter estrarre il dolce. I put a plastic film on the bottom of the bowl so that I can take the dessert out later on.

Whip the eggwhites, and blend the yolks with the sugar. Montate a neve gli albumi e battete i tuorli con lo zucchero.

Incorporate il mascarpone ai tuorli. Add the mascarpone to the yolks and blend all.

Aggiungete i bianchi montati a neve. Add the whipped eggwhites.

E ora: operazione cialde! Now:  wafers mission !

Mettete una cialda sul fondo e tagliate le altre a spicchi.

Put a whole wafer on the bottom, then cut the other ones in 8 slices.

I’m kind of maniac with cutting things in slices… so If you don’t do it, it will just be a little harder to slice the wafer, afterwards. Questa degli spicchi è una mia fissa… però mi piace pensare che poi sarà più comodo da tagliare, visto che la cialda tende a sbriciolarsi in modo irregolare.

Poi mettete uno strato di crema e una cialda, fino a finire con la crema. Then put a layer of cream and a wafer, and end with the cream.

Then melt the ciocolate with a bit of cinnamon (if you like it): you have to add water little by little as you blend it on low fire, until it’s fluid but not too much.

Sciogliete il cioccolato aggiungendo poca acqua alla volta, finchè ha la consistenza giusta per versarlo a gocce sopra il dolce.

For who’s reading this in real time, I put it in the freezer at 6 pm, so you’ll have to wait, to see how it will turn out. Per chi sta leggendo al momento: mi piace postare subito le ricette, ma l’ho messo in freezer alle 6, quindi dovrete aspettare la fine della cena per vedere com’è venuto 😀

In attesa… leccatevi i baffi.