It’s friday at last, the more we are near to holidays the slower the time runs.
Just because I feel masochist I planned to turn on the barbecue on sunday to celebrate the great Fiorentina steak I bought at La Macelleria Bottega from my trusted butcher Stefano.
I’m thinking how to balance the heat of bbq buying a big box of artisan ice cream instead of baking something but I’m not sure, every dish not made is a post not made on the blog and I know exactly what I would like to make and post. 😉
Time passes quickly, June is here, in less than two months we’ll be on holiday, in less than a month Lorenzo will leave kindergarten.
The past three years passed so fast, now he’s big boy, very indipendent in many ways, with his own passions, propensities, his strong and justified no-nos, his desire of growing up and his fear of growing up.
I need to set my mind in order to face primary school, he needs to do it too: I think it will not be an easy ride as he’s too playful, he craves too much runs and jumps and games.
While this summer runs over us and I’m filling school forms I post you this recipe, it’s great for breakfast or coffee time, for kids and adults.
| Servings |
8
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Ingredients
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The story of this dessert is long and tormented.
It was on my old blog, it has been linked from Expo World Recipes but on the new blog the page was missing untill today so many visitors come to see…Nothing.
This treat is so quick you can do it in minutes, it’s adaptable, elegant, I didn’t postet it before only because of lack of pictures.
Now it’s time to fix it, to shoot photos, to write again so who’s looking for this recipe can find it!
As a foodblogger I sometimes receive proposals from brands and companies.
Sometimes they’re slavery-kind of proposals, sometimes they’re not pristine at all, this time, thanks to Garzanti ( a prestigious Italian publishing house) I had the chance to read a book in preview and I really love reading, so having a book as a present is a real pleasure to me!
Soon a book will be released ( on 17 September in Italian, probably soon in English and other languages), a novel written by an author who is also a beekeper.
Her name is Cristina Caboni and her previous work, “The path of scents”, has been translated and sold worldwide so I’m so glad to read her new book sneak peek.
The novel is about bees and honey and about how sweetness can come out of the blue when life seems bitter.
They also asked me to pair this post about the book with a honey recipe and I’m so happy because I was waiting to remake and reshoot this Grenoble cake and this has been the right spur!
With this cake I start my baking season: it’s a great dessert made of walnuts and acacia honey from a famous Italian pastry chef called Luca Montersino.
I’ve just made a different shortcrust pastry because the original one was too “heavy” with a lot of butter and yolks ( it’s surely great but I try not to load myself, you know, that diet thing…)
Trust me if I tell you this is one of the best fall- celebrating cake I’ve ever done, you will love it, I’m sure.
Let’s come to the recipe, not difficult at all.
| Servings |
10
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Ingredients
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August is the month we usually consecrate to holidays: it’s the month of relax, rest, so I’ll be far from pc for a while.
This year I have this brand new blog and I feel the need to add more contents so I’m planning some posts in advance.
My son is having great time at his grandparents in Rimini and I have some more spare time than usual so I’m writing a little and when you’ll read this I will be…
Maybe reading, maybe sleeping, maybe swimming in a warm pool; I will check the blog and the web for sure but I have to dedicate my days to things I casted aside during the year and to people never ignored but who deserve now all my care.
