This is one of the reasons why I craved Italy? I believe suddenly, that the classical which meets the endless imagination with skill and tradition fascinates every part of my love of the arts. Thank you Spezie, for allowing me to post your intellectual raviolis!
Plin plin Tortellin! Yes, but jelly with white grape juice and ginger with black tea Coquelicot Gourmand and reduction of orange juice
Saturday, September 28th, 2013 anna maria pilgrim , standings , Coquelicot Gourmand , david sylvian , fine , gelatin , grape juice , mtchallehge , plin , frog , September , tortellini , black tea , raisins , pure gold , ginger 6 comments
I confess that I had tried to stuff the plin according to the strict guidelines of Elisa , having had many inspirations: the goose in the Venetian ghetto and onto the court in Padua, the goose breast with berries to greet the summer, the shoulder of piggy marinade with the leaves of Virginia creeper, discovered last cookingshow dedicated to vintage . But the light of September, who knows how to wrap up suddenly with his tone so warm and elegant, it gave me more inspiration: languid, slow, sugary. Such as figs and pumpkin, such as beans stolen from the bunch, as the first herbal tea.
And I wanted tea, which for me means moving from summer to autumn: so I chose one recently discovered and incredibly fragrant, and his hints rimandono a sweet oriental with notes of almond refined but especially poppy, petals of pink peony, cranberry and biscuit. It is a tea that \”sounds\”! Try to pronounce aloud Coquelicot Gourmand: tinkles like a bracelet loaded with charms and gives a smile. Well, I got out of competition alone, but by spreading smiles and perfumes. How Pippicalzelunghe 🙂