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december 29. [im kuckuck.]

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Uploaded on Dec 30, 2009

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december 28. [my new office rug.]

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Uploaded on Dec 28, 2009

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december 27. [tiramisu.]

this, my dear friends, is how you make the perfect tiramisu. this real thing. it's super-simple, so be a bit demanding when you purchase the ingredients for this. buy the best mascarpone you can afford, and real vanilla. fancy sponge biscuits are awesome, too, but the cheapest ones do the job just as well.

traditional tiramisu

prepare the day before intended consumption, serves 4-6

4 eggyolks of very fresh free range eggs
80g sugar
1 vanilla bean
500g mascarpone
200ml espresso, freshly brewed and cooled
4cl grappa, brandy or amaretto
at least 200g sponge biscuits (i usually buy two packets)
dark baking cocoa

* mix egg yolks with sugar in a food processor until sugar is almost completely dissolved and the mix has a creamy and fluffy texture. this will take several minutes.

* add scratched out contents of vanilla bean. mix a few more seconds.

* put away food processor. from now on you need to use an plain old whisk. be gentle with the mixture. if you're to rough, the mix will get runny.

* now slowly and gently stir in mascarpone. this is easier if you’ve already smoothed it by stirring it a little with a spoon while still in tub.

* stir gently into mixture until all big clumps are gone and mixture is pretty even. put aside.

* combine the cold espresso with the booze.

* now layer the tiramisu. put half of the sponge biscuits into a low ceramic or glass soufflé tin and soak with half of the espresso/alcohol mix, put half of the mascarpone mixture on top, evening it with a spatula.

* layer the rest of the biscuits, soak with remaining espresso and cover with rest of the mascarpone mixture.

* cover tin with cling wrap and put in the back of fridge (because it’s the coldest there). wait at least 24 hours.

* when you can’t wait any longer, remove cling wrap, sprinkle thickly with cocoa through a sieve and serve.

* enjoy!

[in the unlikely case that there are any leftovers, quickly cover with cling wrap and refrigerate asap. while the tiramisu gets yummier the mushier it gets (it’s usually perfect at 48 hours after preparation), any leftovers should be consumed as quickly as possible. because of salmonella and friends.]

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Uploaded on Dec 28, 2009

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alicia silverstone - the kind diet.

[26/20] alicia silverstone's book on eating (and living) vegan/macrobiotic. i'm a bit conflicted about this one: very much agree with both message and approach, but at the same time wish both was presented in a more fact-based manner and with recipes that do not depend on brand-name stuff (even though i understand why they sometimes do). excited about trying out a lot of the recipes, though.

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Uploaded on Dec 28, 2009

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