Azi...

... simt miros de fructe de mare.

Dacă bătaia e ruptă din rai...

.. atunci raiul e flenduri.

Tante-ta Jane

 

Austen. Jane Austen.

Annie Girardot

Bio :

  

  

  

  

Annie Girardot, atteinte d'Alzheimer:

 

Hamaval, unul din cele mai vechi poeme ale Eddei scandinave

Trebuie să fii prieten

prietenului tău

şi să oferi cadou pentru cadou

şi mai trebuie să oferi râs pentru râs

şi durere pentru minciună.

(42, pagina 36, din Marcel Mauss, Eseu despre dar, Institutul European, 1993)

XUXU

XUXU... 

tastes deliciously fruity and temptiiing...

 

It is made from whole strawberries with a touch of vodka. Due to the high amount of real fruit (40% of pulp) and a touch of vodka (contains 10% alcohol) it always tastes particularly fresh and fruity as if it has just been mixed.

XUXU Margarita:

Ingredients: 2 oz XUXU, 1 1/3 oz Silla Tequila, 1/3 oz lemon juice, 1/3 oz Riemerschmid sugar cane syrup

Instructions: Moisten the rim of a champagne glass with a lemon wedge and dip the glass into a saucer filled with sugar. Shake all ingredients and pour through a cocktail strainer. Garnish with a strawberry.

XUXU Royale:

Ingredients: 1 1/3 oz XUXU, Blanc Foussy Champagne

Instructions: Pour chilled XUXU into a champagne glass and fill with Blanc Foussy.

XUXUBANA: 

Ingredients: 2 oz XUXU, 4 oz banana juice (mai bine puree).

Instructions: Pour the banana juice into a longdrink glass, add 2 cubes of ice. Slowly pour 2 oz XUXU into the glass so that it does not blend with the banana juice. Garnish the rim of the glass with a fresh strawberry and add two straws.

XUXUrinha:

Ingredients: 2 oz XUXU, 1 1/3 oz Pitú, 1 lime, 2 teaspoons of brown sugar

Instructions: Muddle lime wedges and brown sugar in a tumbler. Add vodka and fill the glass with crushed ice. Stir and finally pour XUXU into the tumbler.

XUXU for desert: 
Ingredients: XUXU, strawberry or vanilla ice
Instructions: Pour any given amount of XUXU over two scoops of ice cream.

Minunat pentru mixat/ornat/degustat.

Dulce de Leche

2 litres of whole milk (1/2 gallon)

500g sugar

1 teaspoon of sea salt

2 vanilla pods (optional*)

Add milk, sugar, and salt into a pot large enough that there are a few inches between the level of the milk and the top of the pot. Cut the vanilla pods lengthwise, scrape the seeds from the pods and add everything into the pot. Turn the heat to medium high, whisk or stir the mixture constantly until it comes to a full boil. Turn the heat down to barely simmer, and continue to cook, uncovered, for 3 hours. When in doubt, turn the heat lower. If the heat is to high your milk will boil over and develop a rough skin on top, which won't dissolve no matter how much you whisk later. Whereas when the heat is too low you'll just have to cook it longer, no harm done.

Check the consistency of your confiture at about 2.5 hours. The consistency you are looking for is a loose caramel. (The confiture will thickens a bit after it cools.) Might take just over three hours to reach the consistency you like. When it gets there, remove the vanilla pods, whisk the confiture until smooth. Pour into small jars and let cool. When the confiture cools down completely, put the lid on the jars and keep in the fridge.

Don't ask how long it keeps. No idea. Simply eat it.Sure it'll all be gone before it goes bad anyhow.

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