After over a month of no show I am back.
I must say, after the long sequel of post I wrote under lock-down I’ve lost the willing to post more.
To be honest I think I made a sort of binge webbing; too much internet, too much blog, too much time on socials.
I’ve also lost the willing to post on Instagram.
Sometimes the simplest things are the better.
I hade few ingredients near to the expiring date, I am the kind of person who cannot throw away food without feeling really guilty so I decided to put all together and call it a cake.
Well… This is the best breakfast/ snack cake I made in months.
Another day another recipe!!
So easy when you have nothing more to do than cooking and posting!
I am trying some recipes I had in my bucket list for years, I am just a little bit lazy and the pics are taken in a rush.
I have also make some nice first courses but how can you take pics of a hot dish of pasta?
We are starting another week of quarantine.
This time we will be closed too and we will not allowed to even have a walk around alone if not very near home.
It will be very, very hars and hard because hubby and son aren’t made to be alone without anything to do but we will manage, I am sure.
I cooked and baked a lot in the past days but, as we and hubby share the laptop, I had no chance to keep it long enough to write a double post.
I am trying to do it now, I start with the recipe of a lovely, easy, tasty cake cooked bain marie which make the cake very moist.
It comes from this book:
I don’t own this, I would like to buy it but Amazon ( and it’s a good thing!) don’t send anything which is not ” vital” ( from pantry to office supplies or cellphone chargers) anymore.
I will buy it when all this will be over.
So how do I reached this recipe?
Ready, steady, go!
New month, new post; my new bullet journal routine helps me a lot keeping track of all my posts on the blog/ socials and this routine says it’s time for a new post here.
Luckly I have a brand new recipe to post, from a small book I bought on Amazon, first hand but very cheap.
I discovered later it is the translation of a book about cheesecake written by an American chef called George Geary.