The days have become so short that I, some mornings, skip to the next . I do not know, may be to see the Christmas decorations hanging on for over a week, waiting patiently discreetly. Maybe the cold. Or small boxes that are expanding the list of things that would be great to do before.
Reflecting on my greeting card, write to Mr. ( address is good this time!) buy eggs fresh to the market (for making boiled eggs for brunch on Saturday), write this story (the one where the children will invent ones that will be the hero) , finish my calendar before Christmas ...
I already put one or two crosses (I'm not moving very fast) but mostly, I add little phrases as, and as others disappear.
Last weekend, moments after sunny (it was beautiful swore that day!) a bit strange, sad but enjoyable nonetheless , the lover took out his pasta machine, he locked himself in the kitchen for 1 hour while listening it very hard. Half an hour later the whole apartment was filled with the scent of butternut gratin and truffle.
The dish was eaten whole (despite the buns spread with the excess at breakfast) and some have even dared to try a piece of Epoise (that used to coat the parsnips, a good idea to them ) without making a face (really good Epoisses).
For dessert, there were beautiful cream lemon, those Natalia prepares so well (and ° ° ° Loukoum too!). We were pretty happy to have small jars too.
SMALL lemon cream Natalia
for 8 jars (such as the lady who made with milk)
15cl lemon juice
15cl single cream 4 eggs
200g sugar
th5 Preheat oven (150 °).
Prepare a dish fFor the water bath (the licking fry are very practical in these times).
In a bowl, whisk eggs and sugar (not too much, do not foam). Add lemon juice and cream while continuing to whip.
Divide your ramekins and bake 30 minutes. Cool completely. They can eat a few hours later with a small plug chocolate, the next day with a slurry cassis, or cold, with just a spoon ...
And yet ... C. HAPPY B-DAY! if you spend here before the beautiful Moroccan heat ...
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