So ca adult chat free
Have I mentioned how plastic wrap and I don’t like each other?!After making a very basic sponge cake, I filled a bowl with a vanilla and chopped walnut ice cream base, which I then topped with a layer of strawberry ice cream.Not that I’ve forgotten this special blog world of ours! Spring is lovely, if albeit short, and there is nothing quite like those first few days where the temperature is finally not cold anymore, all of nature aligns itself to start bursting forth and you simply know that you won’t have to deal with frost warnings for at least next four or five months. For those of you that have been fans for a while, you’ll have to forgive me.
Once the alcohol burned off and the flames died down, I sliced into the dessert and it was so lovely! Maybe, in that moment of clarity, you realize that yes … So there I was, not too long after, languishing during a particularly torturous subway ride when I found myself longing for the end of winter and the first thing my frozen brain latched on to was freshly picked strawberries. So why is it called the “Three Times a Charm Cake”? So in honour of the great occasion of Canada’s birthday, I salute my country with this most charmed of cakes!
After gently warming a bit of vodka in a ladle over the stove, I set it alight and then gently (and carefully) poured it over the dessert, watching gleefully as the dessert lit up and as the meringue browned slightly in spots. You know that moment, when you’re doing something completely routine and everydayish, when suddenly the light bulb goes off?
The only way it could have been better is if I had been able to do this at night so that you could really see the flames against the darkness. But most of all, I looked upon this beauty every day, and I was grateful for all my blessings. Maybe you suddenly remembered where you hid your spare set of keys for “safe-keeping” or in a moment of total spontaneity, decided which pizza place to pick up dinner from.
While the rest of your espresso percolates, you just keep on mixing and mixing until your sugar and espresso mix turns into a fluffy, light-coloured, creamy paste.
It’s downright delicious so the origin doesn’t really make much of a difference to me anymore. To make crema, you add sugar to a cup and as soon as the first drips of espresso start to flow out of your moka, you add them to the sugar and then you start to mix vigorously.
I’ve been thinking about you as much as I’ve been thinking about Italy, which always happens at this time of year. Schiuma, or foam, is that golden top layer that lives on a freshly drawn espresso.