Monday, December 20, 2010

Dolphins In Water Dream

Snow and Gingerbread

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With the car through a winter of dry branches and gray sky. I leave behind a tangle of knots, a tangled skein so that I can no longer find a head and a tail. And then go away and dream of going away is never as difficult as staying.
Escape, indeed, it is quite easy and after a while time they have done elsewhere, are where I want to be and where I want to stay forever. But something happens.
begin to fall, first small and then very brave white snowflakes. As slight reduction in the songs of Christmas, and continues unperturbed. It no longer stop.
At the bar we take a sip of coffee and a warm and they tell us: "Here it never snows."
like last time, my first winter here, when we were told the same thing and instead we woke up on a vanished world in milk and in silence.
The shoes are not the most suitable but now that the carpet of snow became so thick and soft to walk on it is the desire irresistibile. Per strada c’è chi si guarda intorno sorpreso ed incredulo e chi è uscito a vedere che succede. “Qui non nevica mai, mai!” mi dicono tutti.
Come l’ultima volta che venni in inverno: fioccava fine e continuo e dopo la nevicata di pochi mesi prima mi chiedevo se la parola “Mai” da queste parti non si significasse forse “Non spesso” ed ora comincio a pensare anche altri significati……sapete com’è: paesi e lingue…….a me qui nevica SEMPRE !
E non smette….dopo molte ore e parecchio sconcerto ci sono persone costrette ad abbandonare le macchine dove capita e ad ognuno tocca la sua avventura. Tutto quel che segue lo diranno the news.
As for me I have a roof over their head and a warm place, food and winter clothes ... shoes so, so ... but anyway ... .. ... .. as a whole and we can leave the contemplation of a landscape erased and redrawn lines soft and puffy.


IMG_0021 Saturday morning the sun shines and shines the country. It 's beautiful but is also a finite world upside down. Friends and meetings there will be no because everyone is stuck somewhere far from here. On the phone I follow the stories of snow and a 17 Friday.
the snow crunching under your feet, remained buried under the snow is also my fragile heart. Evaporates in the smell of woodsmoke and winter, to undo the thoughts wandering with low clouds that come and run away in a continuous series of appearances and disappearances. The ice covering the river sing, sing anyway, but the music is paused, the music I needed to go forward and make it less heavy.

"Sunday blades" everyone is at work, even the bells seem to be discrete in this Sunday's half men and half of snow mud pot-bellied with the carrot nose. Who does not shovel the unusual landscape photos and when the sun goes away again I'm leaving too. Forgetting my heart somewhere under a pile of snow not yet melted.

It snowed again, once more about me here. This time even more and I wonder why every time I come to this place is snowing and I lose heart. And because this time even more.

Now I'm back in my mess, without my heart abandoned elsewhere, and with really cold feet.
And soon it's Christmas.

nat2 nat3 nat1



Gingerbread

Dose for 20/25 biscotti

140g di burro
115g. di zucchero
80g di miele d’acacia
1 uovo
280g di farina
1 cucchiaino di lievito
1 cucchiaino di bicarbonato
3 cucchiaini di zenzero
3 cucchiaini di cannella
1 cucchiaino scarso di chiodi di garofano
1 cucchiaino scarso di noce moscata

Per la glassa

Un albume
100g di zucchero a velo
½ cucchiaino di succo di limone

Lavorate il burro a crema con lo zucchero e quando è spumoso aggiungete l’uovo. Poi unite e poco a poco Sift flour with spices and yeast and then honey.
Make the dough firm up in refrigerator for a few hours and then roll it out and cut it out. Compacted without the remaining dough knead again. The dough becomes too soft to be treated quickly and then put it back in the fridge whenever you need to make it harder manipolatelo and not more than necessary.
Cool again before baking the cookies at 180 degrees for about 15 minutes.
When cookies are cool you can ice. Beat the egg whites until stiff and add the powdered sugar in several times. The lemon juice will make a brilliant glaze. If you prefer not put satin.

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