Aaaaaand… I’m back.
After a year so bad 2020 seemed a walk in a fairy garden.
Luckly enough I think that bad moment ended and I am ready to cook once again.
I’m back from a summer holiday in Austria and Germany, chasing breweries, and I also bought a nice jar of homemade marillenmarmelade, the apricot jam they use to make the Sacher cake, one of the most iconic chocolate desserts in the world, known worldwide.
I’ve eaten it many times at Hotel Sacher in Wien and Innsbruck ( I think in Innsbruck there’s only the cafè, not the hotel).
I had a long pause from blog, once again.
I could say this is because of a busy life but the truth is I have been very lazy: no willing to stay in front of a pc.
I am back because I feel guilty, plus I am accumulating recipes and I don’t want to end with a stack of recipes, photos, things to write as I will end messing up everything.
To make this wonderful recipe, ideal for a festive breakfast, you have to buy a special sugar, called Belgian pearl sugar and you need a waffle iron.
We are fast approaching to a new Easter with restrictions.
This year, maybe more than the last one, we really need to think about something different from Covid and red zones; for me the natural distraction is cooking/ baking so here we are.
Last week end hubby came with something different from ” cook and bake whatever you like, it’s up to you” and made a specific request.
We are, once again, on a total lock down.
Online classes only, curfew, not allowed to exit home if not for health emergencies, grocery shopping and work if you’re allowed to work.
It’s damn hard to be at this same point right after a year.
Let’s speak of food or I’ll go crazy!
Springtime is here!
Well, for sure we will have many more freezing days haead but at the moment the sun shines, the weather is warm, daisies are everywhere.
Such a great time and we are closed home, again locked down except for work, school and grocery shopping.
Well, I can’t complain too much; I won’t complain too much as there are far worse situations everywhere in the world.
This is a great moment to try new creamy, fresh desserts: I had some gelatine from the last hubby’s brewing and I decided to use it to make a bavarois.