Christmas is coming, cold weather is here, Lorenzo has flu.
In Italian it rymhes.
Of course flu comes on saturday.
After tons of cuddles, cover me/ take the blanket off, many glasses of water he calmed down and I have some time to write this post about a classic side dish remade with a twist.
I’m here with a new recipe, it’s a classic of mine but I didn’t take picture of it ’till today: I had to do it on a rush for a forest themed food contest from an Italian blog runned by a lovely girl called Betulla ( Birch in English).
Unluckly everything about the contest is in Italian so I just translate this recipe for you, a chestnut cream‘s crème brûlée which is a perfect close even for a festive lunch/ dinner.
This chicken is delicious, a masterpiece of Thai kitchen.
If I may say so, thanks to a recipe I received from an American girl with Thai origins I met years ago on the web, my satay chicken is very close to the one you can taste in Thailand.
The ingredient’s list seems very long but don’t worry: the longest part of the recipe is the marinade time.
I only pity the decision to take pictures of this yellowish recipe on a blue dish: shame on me I’ve been so silly!!
I stole 20 minutes from my daily schedule and I did these pumpkin pancakes.
Then I stole 30 more minutes to take pictures and luckly they are quite nice, this time I’m almost satisfied!
I had a salty recipe for these pancakes but I arrived at a sweet one because…
I had no extra salty ingredients to take pictures with.
Enough to change the plan and enough to feed my son with a sweet pile of pancakes for dinner.
I’m back with the monthly recipe exchange, this time my partner is Susanna from “Lo scrigno delle bontà“.
Her blog is the biggest one I’ve been partnered with untill now, I’ve explored it far and wide and I still haven’t seen all the recipes.
With all those good dishes I had a big indecision, at first I was ready to try a beer panna cotta, then I opted for a pasta e fagioli but at the very end I gave a chance to her braised chicken.
