And when you reopen the box of memories, leave scents, words come out .. come out doodles and writings of many colors, which over the years have evolved, words that have deepened, faded photos.
But the box of memories is still there on the shelf, has its own niche in my room and no one touches it: it is used only occasionally to make me understand what time passes, how many people have passed in my life, and above all makes me realize how much they are changed.
Physically, yes, but I realize how much my character has changed, shaped under the sign of love .. as the fears and uncertainties have been removed, as if the soul of my grandmother was inside me and I send out a force that never experienced before 5gennaio two years ago.
Many do not understand, do not believe, but you can not account for.
Also I maybe I would be able to turn up their noses at one time, but not today, not anymore! Today I live with their smile, and I see now I live my whole life, in the shadow of happiness. Today I understand the important things in life, I know what I want do I see my future.
And, importantly, trust in me .. I know I can fare.Non I let myself be overwhelmed by anything, by anyone.
And just when you realize that time passes quickly, how many responsibilities you have to a year now .. you roll up your sleeves and out of the desire to break, to think a little yourself before you think of others !
Strangely, these days I have found the desire to cook a little something! This is the cake I baked for lunch tomorrow, was supposed to be a picnic in the park but I see it hard, we holed up in a terrace!
MILLEFRUTTI
CAKE 250g self raising flour 250g
ricotta cheese 140g soft butter
4 eggs 200g sugar 200g ground almonds
4 tablespoons apricot jam
2 tablespoons of sugar cane
prugnette (or any other fruit in season, I had this tree of a friend)
20g of almonds to strip
salt Melt the butter in a saucepan over low heat, remove, let cool and add it in a bowl with the ricotta, eggs, sugar and a pinch climb. Stir with a whisk and then join the almond flour and white flour. Line with baking paper a 22cm diameter mold, arrange half of the dough and roll it out for good. At the center we put the jam, spread and also we cover everything with the rest of the dough. Wash fruit and cut it in half and arrange in a concentric manner, trying to sink slightly into the dough. Sprinkle with brown sugar and whole almonds. Put in oven at 200 ° C for 55 minutes.
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