Masterbation With Objects

Reading is a seasonal taste


= Summer travel, new tastes, chat with the locals and many readings.

moved the butter in the bowl of the mixer and turned on the unit, the paddles began to work the soft yellow rectangles. Slowly, in a cascade of white incredibly thin, dropped sugar.

... Blades continued to swirl in the bowl and the class looked at the image in the mirror over the work plan, in a trance, while sugar and butter met there are mixed, each of the two who drew color and texture on the other hand, expanding, softening, lifting in silky waves along the sides of the container.

... "Here," he said. "Magic."

This is an excerpt from

Erica Bauermeister, The School of Essential Ingredients , Garzanti, 2009

not comment, I leave to you the final decision

good summer at all / i

marcella

What's The Cost Of Iodine?

focaccia POTATO

Care KAIST KAIST and dear, that's a job done with four hands.

The recipe has passed me a lady of Camogli, under the umbrella of the beautiful beach of the island of Giglio Campese, when the photo is of our dear friend Evelyn.

Here's the recipe:

500 grams of flour 150 grams of potatoes already cooked (or 300 grams of raw potatoes)
15 grams of yeast
20 g salt 50 g of oil

250 ml of milk
water (if required) If you want you can

fre brine, Evelyne suggests:

15 grams of oil
15 g water 5 g salt


Dissolve the yeast in warmed milk, then mash the potatoes and mix together all ingredients until the dough is smooth and homogeneous (the mix with a global optimum), if necessary add water (depends on how you cooked the potatoes). Far
make an initial rise by putting it in a bowl, away from drafts. When
will be doubled (2-3 hours) and spread it deflate on a roasting pan pizza covered with parchment paper previously oiled. The
dough to rise in harmony, should not form any crust, so you can spread on the surface of a brine made with 15 grams of water, 15 grams of oil and 5 grams of salt, emulsifying well and brush the surface of the dunk, then replace the warmth to rise, and when will be doubled, bake at 200 degrees. This description is wonderful
Evelyne ;-)

Good cake! (And this, I assure you, you really lick your fingers!)