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Possibly to write this post a lot of information missing. Probably calendar 2013 should join a lot of documentation calendar 2013 for it was really educational and truthful. But today is not my intention. Just pretend calendar 2013 to notice a product that scares me that we escape. I'm afraid that an inherent part of my life this changing. And that scares me is losing earthly pleasures and unmistakably unique characteristic of our culinary niche, at least from my.
Yes, those that do almost all Sundays of the year. Yes, they become kings decorated with crystallized fruit and surprises inside. calendar 2013 Yes, these are taken with breakfast or the chocolate in the afternoon. Yes, these are worth it for breakfast, for lunch and rush to move up for dinner with a little milk.
Whenever I speak of the Galician society must move forward. calendar 2013 You need to open them doors and eyes to the world and interrelate with it. We must connect with the outside world to improve and keep evolving and learning how to sell our other locations. This export value of what we do, properly valued and sold in a smart and subtle. Sold the way we Galicians.
Sure. But with the previous agreement when I was a child in Compostela at Easter calendar 2013 did not get the chocolate eggs or the monkeys. We talk about the traditions of northeastern Mediterranean peninsular that it entered Galicia, too hard, probably fifteen years ago. I remember the gifts of the groomsmen was a thread calendar 2013 Twelve.
According to Paul was the land of sweet butter calendar 2013 cow cooked the times, many would say, was mixed with lard. Do not lie if eggs were the main part, and the Mondo raiaduras strong oranges and lemons in the country. The anise. Sugar and salt. And the "formentos" as it is called in almost all bakeries to yeast. Of wheat flour in the area of Aragon which seems to have more power than those of Castile, and time.
Do not miss picture of braids, the posts that alternate each at the time as if they were braids girls before going to school. The mass of the desire to eat before you go because the oven. And that smell of a workshop full of fermenting threads smelling of anise, lemon, calendar 2013 and sweet yeast dough.
And I now, as devoted entirely to my craft also do the chocolate eggs, the monkeys and so far combine cakes with eggs as if they were the same preparation. I also sumei stylish Mediterranean, but I think this post on my blog was strictly mandatory. Strictly necessary since I do not gift chocolate eggs, or monkeys, or cakes, or butter a threaded post under own pastry.
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Aurum nucatum, Merry Christmas!
Diario del Gourmet Divisions and Perro del Gourmet
Prefermentos: Biga and poolish
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