Who loves bbq?
Me, and I am sure I’m not alone.
I attended some courses with a skilled bbq master, I know how to cook a proper fiorentina ( steak) but I still do not have a bbq grill here at the new home.
This recipe was created for barbecue but you can easily do it the same way into your oven.
It comes from a bbq community and there is commonly called “red drug“, don’t know if it makes sense in English too.
It’s friday, hubby is out helping his father buying a new sofa, son is at a friend’s home.
I am home ALONE and I swear I’m not going to do anything but writing a new post with a tea cup by my side and fox crime on tv.
Since we moved we usually have a walk at the local market on saturday morning; there we can find very fresh fish and, as we are still on a diet, fish become our ” week end cheat”.
I’m learning how to cook it properly and it’s not difficult at all if the fish you use is fresh and high quality.
Me and hubby are two real beer lovers.
We love artisan beers, made with love and we use to spend some nights out in places where we can drink a good pint with something good to eat.
Soon I’ll let you know about a place in Santarcangelo called Re- Pub where you can drink Irish classics plus six craft beers from everywhere (in rotation) and eat satisfying hamburgers and pub dishes where even the fries sauce is craft made but now I want to focus on Manifattura Birre Bologna, a place not far from home where you can eat some cold cuts and cheeseboards with their own beers in a lovely and colorful place.
Still posting recipes from archive, not yet back to my normal cooking & shooting routine but I’m trying hard: I don’t want to let it go, this blog is far way too important to me!
I am planning a weiss beer orange marmelade, I’m not sure how it is turning out as I don’t like marmelade a lot: I’m waiting for hubby to have an expert review, if it will be good you’ll see that on my pages soon! 🙂
Now it’s time for a beeramisù, a tiramisù ( Italian dessert worldwide famous) made with beer.
I had the big luck to win a weekend in Dublin thanks to Jameson whiskey.
I brought all the family with me and we all have such a great time we are thinking about a whole holiday discovering Ireland: we are planning it, meanwhile I want to share with you what I loved in the city.
As usual I have no time to write, no time to cook, no time for anything except work, housekeeping, school things and so on.
I did this plum- cake for our Easter brunch and I still didn’t post it because I couldn’t find a moment to drop two lines.
It’s a very old family recipe, taken from a magazine;it was on my old blog but I had no photos until now to give it a proper blogpost.
It’s fuss free, you can make tonz of them for any kind of party or pic- nics and almost everyone falls in love with them.
Back to blog work again after a while, I had a lot to do and I started again my bike training so time is always less than I need to do everything I want.
I’m back with a recipe dedicated to the good season, to spring and summer, to pic- nics and week end trips.
Who doesn’t love a good sandwich after a walk into the nature, an open air football (rugby, basketball…) match?
And a good sandwich needs a good bread.
Why not a beer based bread?