Hello, young Padawan Today, we are returning to the kitchen to make one of the oldest recipes of all time, or almost, lol. Well, it’s about the late 19th century; it’s not bad after all! We will use the Tatin Delight set from Emile Henry, but if you have a classic baking tin, it will do the job just as…
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Hello, young Padawan If there’s one museum I love in the U.S.A., it’s the Detroit Institute of Arts, which, as its name suggests, is in Detroit. Until then, you follow me. Eclectic, well-presented, beautiful building, and qualitative, this museum is definitely worth the detour. As usual, I will present it to you by revealing it at least; it would be…
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Hello, young Padawan Today, we are going to cook “pasta alle vongole.” Pasta with clams, indeed, but with the Italian accent, it’s always more Bellissimo! Since the weather lends itself to it, namely rainy and cold, I decided that I was going to give you one more little recipe, a simple and effective one, and believe me, even if you…
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Hello, young Padawan I have received several requests for apple cake recipes here and on Instagram, so you will have not one but two recipes, one today and another very soon, just because I love apples, too. Raw, cooked, in fruit salad, in cubes, finely grated, in julienne, in compote, or in gourmet desserts, everything suits the apple; apples are…
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Hello, young Padawan Forgotten vegetables are absolute treasures! Do you know that we ate it very often in the Middle Ages? The parsnip is a vegetable that has come back to the forefront for about ten years, to the great pleasure of many, including your faithful servant, who now eats more Jerusalem artichokes and parsnips than squash! The parsnip is as easy to…
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