.: Time is the enemy #2

The post is long (finger on wheel!), but the recipe is quick. Theme is time. Word pun? uh! La ricetta sarà breve e anche molto buona, ma il post è lungo, quindi… dito sulla rotellina ! This is an invention and I think is great. I loved it! I will call it fritcake. I’ll tell you why below. La chiamerò fritcake.

Do you think you know what time really is ? I do not. I feel Time is the most mysterious and unexplicable thing in the universe. And still it seems to dominate our lives. I would say it is our Master, in the sense that it controls us and it teaches us about the meaning of life. Il Tempo dovrebbe chiamarsi Maestro, perché domina le nostre vite e può insegnarci come trarne il meglio. Il Tempo non aspetta, non può essere rallentato, né controllato, e dovrebbe essere la moneta universale, dato che il suo valore non ha eguali. Look at this video: none of those people, running and  hurrying to their business, is anymore on this planet, and nothing they did could prevent them from passing away. Think about it.

In fact we give much importance to the time we need to cook something. We would love to have something cooked in just a second. Ci piacerebbe avere ogni pietanza pronta in uno schiocco di dita. But, we must consider that cooking itself is a pleasure, and it is something that makes us appreciate more the meal. So it is ok to favour quicker recipes, but remember that taking a bit more time for cooking is not wasting time, but rather gain some pleasant time. Cucinare vuol dire avere il piacere di creare qualcosa di gradevole, e quindi non è tempo sprecato, ma più spesso, tempo impiegato in qualcosa di piacevole e creativo.

Allora, la chiamerò fritcake perché è un mix tra una frittata e un pancake. E non potevo chiamarla omelepancake, no ? Fritcake = frittata (omelette) +pancake.

I didn’t feel like cooking much and I didn’t feel like cooking meat, so: eggs. But I also wanted some sweet taste, so, no classical omelette. Avevo voglia di dolce, quindi…. ingredienti:

1 egg – 1 uovo
yogurt (1 spoon * 1 cucchiaio)
potato flour (1 spoon) – farina di fecola (1 cucchiaio)
grated bread (1 spoon) – pangrattato (1 cucchiaio)
Asiago cheese
cinnamon – cannella
sliced almonds – mandorle a fette (optional)
(sweet) butter – burro

Chop the cheese in small thin slices * tritate il formaggio a fettine piccole e sottili. * Whip the eggwhite * montate il bianco a neve

Blend the yolk with the cinnamon and the yogurt * Mescolate il tuorlo con la cannella e lo yogurt

Add the flour, the grated bread, the cheese and the almonds * Aggiungete la farina, il pangrattato, le scaglie di formaggio e quelle di mandorla. * Finally add the whipped eggwhite * Infine unite il bianco montato a neve

Fry in a pan greased with little butter: be careful, will burn easily * friggete in una padellina con poco burro: attenzione, frigge subito

The result is a fluffy slightly sweet omelette with a soft cheesy heart. I am really happy with it! * otterrete una frittata leggermente dolce, gonfia e con un morbido cuore formaggioso. Sono entusiasta!

And now, for those who wants to be amazed… e ora, se volete deliziarvi con le meraviglie della fisica… l’esperimento delle fenditure è una delle cose più sorprendenti che possiate ammirare, anche se non amate le scienze o la matematica. The double slit experiment is something you might love, even if you are not fond of science or math. And delayed choice quantum eraser it’s even weirder. It’s the magic of the universe and the mystery of Time.

The universe always holds surprises!

.: Let the sunshine in

“Art is the only serious thing in the world. And the artist is the only person who is never serious.”
― Oscar Wilde

So let’s see my artwork for today: yobimé = yogurt-biscotti-mele (yogurt-biscuits-apples)

Recipe:

120 gr flour (manitoba) – farina
30-40 gr butter – burro
80 gr vanilla yogurt – yogurt alla vaniglia
40 gr sugar – zucchero
1 apple – 1 mela
baking powder – lievito istantaneo per dolci
Oven time – Cottura: 180°C per 20-25 minuti
Preparation Time/Tempo: 20-30 minutes

First: chop the apple in small pieces. Fate la mela in piccoli pezzi. La verità è che avevo una mela che dovevo consumare, e mi sono inventata la ricetta 😀 Ma fidatevi: sono buonissimi.

Then melt the butter – sciogliete il burro – and blend everything, until it’s a soft-but-compact dough. – Mescolate tutto fino ad ottenere un impasto soffice ma consistente. Modellatelo con uno stampino. – Shape it with a small mould or whatever you like.

Maybe I should have closed them up over the apple pieces, but they come out good anyway. Potete richiuderli sopra le mele… a piacere

Prima di metterli in forno, mettete un fiocco di burro sopra ogni tortina. Put a flake of butter on each one before cooking.

Did you know that George Lucas refused to direct Hair ? And what about Madonna and Bruce Springsteen out of the casting ? Ok, it was 1979 and I guess it was a challenge for Forman, to make this movie, when the hippy spirit was already gone. But Hair remains a cult movie, and the main theme is also something everybody knows

..although we have to recall who was singing it in the musical:

you can serve tea or coffee and they’ll be perfect. Also for breakfast.

.: SensualEaster

Some come here in the morning, some come here in the night. Capitate qui a tutte le ore… e quindi devo darvi almeno la scelta tra due cose belle da ascoltare in vista di un bel weekend di festa e di relax. Anche perchè, classicamente, in Italia, a Pasqua piove. Sempre. It always rains during holidays time. So I want to offer you something to listen in the morning and something to listen in the evening, just to relax as you give up yout plans 😀

LP is for the morning and I really love her whistle.. like a bird inviting you out of bed

When you get up you will want (to cook) my brioches with almonds…

… and you will want this breakfast:

Hey… I made them yesterday… you got to work (a bit) if you want to have fun later! Eh sì… se volete delle fantastiche brioche alle mandorle e yogurt, dovete impegnarvi un po’.. anche se, la ricetta non è poi molto impegnativa. You won’t have to work much, but you will need at least 1 hour & 30 minutes for the rising. Serve almeno 1 ora e mezza di lievitazione, ma solo 15 minuti di cottura.

Questa è la versione light, cioè poco zucchero e niente burro. Sono buone ma servono soprattutto da base per la marmellata o quel che vi piace. The light version is not so sweet but it’s perfect with jam or marmalade:

125 gr manitoba flour – farina manitoba
125 gr regular flour – farina normale
brewer’s yeast – lievito di birra
70 gr yogurt (I used vanilla yogurt)
30 gr sugar
25 gr oil
0,1 lt water
almonds in slices – mandorle a fette

If you want them “richer”, you use butter (30 gr at least) instead of oil and double the sugar.

Melt the yeast in the water with a bit of sugar. Sciogliete il lievito di birra nell’acqua tiepida con un pochino di zucchero.

Poi impastate la farina, l’olio, il lievito, lo yogurt e lo zucchero. Then blend all the ingredients.

Let it rise for 1 hour. Lasciate lievitare per 1 ora.

Poi fate delle palline e lasciatele lievitare ancora almeno 30 minuti. Then make some little balls and let them rise 30 minutes more.

Add the almonds on top and cook in the oven at 160°C – 170°C for 15 minutes. Decorate con le mandorle e cuocete per circa 15 minuti a 160°C – 170°C.

Easter has its roots in ancient rebirth cults. La Pasqua ha le sue radici nei culti della rinascita. Quindi è una festa sensuale… così queste brioches hanno la forma di piccoli seni. So I made small “tits-brioches”.

Well… Americans called their mountains in Wyoming “Grand teton”… I can call my brioches small tits, can I ? 😀 I was there in 1997 and was really an amazing place. E’ un posto meraviglioso… se non ci siete stati, andateci e godetevi la natura.

Grand Teton National Park

They (both) really look good and can make you happy.

And Amy, declaring all her love for “us”, more than we will ever know, is for your evening. Have a good evening and a good Easter. Buona Pasqua…

…and have a good breakfast tomorrow, one that you want to have every day