Today I had my first approach with school homeworks, I’m worn out.
I screamed more than St. Hartman, before you can say something like how convenient could be a soft approach please consider my son is a lovely boy but he could eat Ms. Montessori whole, alive.
He’s not even remotely touched by any request made in a polite way; at the very start he’s very keen to his homeworks, he cares about doing them right and well, when he discovers homeworks are more than he expected the big drama starts.
The first thing I have to do, posting this recipe, is a disclaimer: this recipe comes from the magazine Jamie, Italian issue, it’s good and the soup turns out great BUT for me and all the Italians out there this is and always will be a tomato sauce to season a rich plate of pasta and not something you eat with a spoon.
I’m a mum to a 6 y.o. boy who drinks tomato sauce from the can, you must admit eating it with a spoon is an upgrade then I’ve tried this soup.
As you may know if you follow me steadily I love mixing different cooking cultures, using different spices not common in Italian cooking.
This way to interpret food comes from my university years in Rimini: I used to live with a lot of people from different places from guys from South of Italy to frieds from England, Greece and even a boy half Venezuelan half from Sicily.
Meal time was a funny mix of dolmades, tagliatelle and Marmite.
Summer is hitting hard now.
Not that it’s strange, we’re in July but working, working out and doing anything requests three times the efforts, I’m exhausted and I’m doing the countdown to summer holidays.
They’re only 1 month far, Thailand is waiting, we’re missing since 2012 and we’re looking forward to see that beautiful country again; this year we have a family friend with us, I think I’ll ask him to baby sit Lorenzo as I aim for visiting a couple of remarkable restaurants in Bangkok, Gaggan and Nahm, I hope to find a spot for two last minute. 😀
I’m so happy about this post, I wish to put this recipe that comes from mum’s scraps on blog since I’ve closed the old one but every time I make them I can’t fix them in a photo.
They ended before the photo or I simply didn’t have time, the day was too dark to shoot or pictures were too awful to be posted.
This time here we are, this time I can post the recipe of these biscuits instead of sending it via email, on slips of papers, Facebook chats.
It’s three years in a row I’m bringing them to school Christmas and summer parties and they are a must among friends and relatives.
| Servings |
10
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Ingredients
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You can store them in a tin box for 5-6 days.
