Right now, the hair well tucked on top of the skull (but I to know to make a braid that goes around), New Wave in the background, a reserve not far from Italian cookies and gallons of tea in cups that line I do not rank, I am employed to put our lives in cardboard. In the morning, at breakfast, you blink before the shelves waiting to be dismantled. Five
years in this apartment have been given time to accumulate enough to fill hundreds of boxes of books, magazines, DVDs, letters, paper cut, notebooks filled to the brim with texts and drawings, photographs by thousands gray-gray, soft toys, lamps reported in suitcases, teapots mottling, postcards never sent, expired medicines, dictionaries (architecture, psychoanalysis, authors, film-film-directors, opera, musical instrument kitchen-its terms, conventional-, Turkish, Chinese, German, Arabic, English, English. The weight of a fridge), exhibition catalogs like so many holiday memories in Paris, London or Lisbon, Christmas ornaments, posters hoping someday framed packs of chocolates and biscuits, this jacket that you had purchased for your thesis, that life happens.
Each day a new object is a bit fragile sent by us to the current apartment for the next (two streets up, not very complicated), which therefore allowed the lamps, a Chinese terra cotta, cameras, Swedish food (the supermarket shelves were quite staggering in terms of attractive packages. I have not even been able to resist a box of couscous), a magazine holder, a ice bucket pear-shaped black lacquer and then an office chair the 50 carefully livened up by expert hands and delicate girls madamemademoiselle and chairs from the same period unearthed in our favorite antique and remind me topolin in autumn Trouville.
As there are many practical things that we occupy the mind, simple meals and downward are required. Club sandwich with fries plump, steaming lasagna, chocolate mousse and powerful at once sweet, pizza, noodle soups, kebabs , cheese-grape ice vanilla-chocolate crunch, and for the evenings festivities, Mapo doufu!
This dish is absolutely irresistible with steamed rice while hot. The scents that play in the kitchen during preparation are already traveling. Read a little about how Gracianne talking! Should I try her recipe even though I am very convinced by that of Mengwe where I would just (it is surely heretical but hey remember that I was a fan of bread and Laughing Cow Banana ) put that much pork tofu. It is also a surprising dish for those who, like me, find it flabby, tasteless and usually without interest.
The crucial point is to taste after cooking to adjust the amount of soy sauce, sugar and pepper to make that very statement. Try! (Even if you do not move)
Mapo doufu of Mengwe
-500g good quality tofu diced
-500g minced pork belly-
about 6 tablespoons soy sauce-about
3 tablespoons soy sauce with mushrooms
-1.5 tsp caster sugar
-2 cloves garlic, crushed pepper-
-a pinch of crushed Sichuan pepper
-2 sprigs chopped scallion
3cc-starch potatoes watered down 3CS in water
3CS-sesame oil-
20cl chicken stock
-neutral oil
Place tofu cubes in a saucepan, cover with water, bring to boil, drain and set aside.
Heat a neutral oil in a wok and fry the garlic then add the pork and chili pepper, soy sauce, sugar and sesame oil (the best is to prepare everything advance in the cups). Mix well.
Pour the broth and simmer for ten minutes before adding the tofu. Mix gently.
Finish with the cornstarch and cook until the sauce takes a little consistency viscous. There he must try (G. likes this time it is he who occuppe) and adjust seasoning if the need arises.
Remove from heat, add half the onions and stir and pour into the dish and sprinkle
the rest of the scallions for garnish (this was the chive second heresy).
is a dish that leaves no leftovers!
(I wonder what I cook first in the next apartment ... Maybe empanadas?)
years in this apartment have been given time to accumulate enough to fill hundreds of boxes of books, magazines, DVDs, letters, paper cut, notebooks filled to the brim with texts and drawings, photographs by thousands gray-gray, soft toys, lamps reported in suitcases, teapots mottling, postcards never sent, expired medicines, dictionaries (architecture, psychoanalysis, authors, film-film-directors, opera, musical instrument kitchen-its terms, conventional-, Turkish, Chinese, German, Arabic, English, English. The weight of a fridge), exhibition catalogs like so many holiday memories in Paris, London or Lisbon, Christmas ornaments, posters hoping someday framed packs of chocolates and biscuits, this jacket that you had purchased for your thesis, that life happens.
Each day a new object is a bit fragile sent by us to the current apartment for the next (two streets up, not very complicated), which therefore allowed the lamps, a Chinese terra cotta, cameras, Swedish food (the supermarket shelves were quite staggering in terms of attractive packages. I have not even been able to resist a box of couscous), a magazine holder, a ice bucket pear-shaped black lacquer and then an office chair the 50 carefully livened up by expert hands and delicate girls madamemademoiselle and chairs from the same period unearthed in our favorite antique and remind me topolin in autumn Trouville.
As there are many practical things that we occupy the mind, simple meals and downward are required. Club sandwich with fries plump, steaming lasagna, chocolate mousse and powerful at once sweet, pizza, noodle soups, kebabs , cheese-grape ice vanilla-chocolate crunch, and for the evenings festivities, Mapo doufu!
This dish is absolutely irresistible with steamed rice while hot. The scents that play in the kitchen during preparation are already traveling. Read a little about how Gracianne talking! Should I try her recipe even though I am very convinced by that of Mengwe where I would just (it is surely heretical but hey remember that I was a fan of bread and Laughing Cow Banana ) put that much pork tofu. It is also a surprising dish for those who, like me, find it flabby, tasteless and usually without interest.
The crucial point is to taste after cooking to adjust the amount of soy sauce, sugar and pepper to make that very statement. Try! (Even if you do not move)
Mapo doufu of Mengwe
-500g good quality tofu diced
-500g minced pork belly-
about 6 tablespoons soy sauce-about
3 tablespoons soy sauce with mushrooms
-1.5 tsp caster sugar
-2 cloves garlic, crushed pepper-
-a pinch of crushed Sichuan pepper
-2 sprigs chopped scallion
3cc-starch potatoes watered down 3CS in water
3CS-sesame oil-
20cl chicken stock
-neutral oil
Place tofu cubes in a saucepan, cover with water, bring to boil, drain and set aside.
Heat a neutral oil in a wok and fry the garlic then add the pork and chili pepper, soy sauce, sugar and sesame oil (the best is to prepare everything advance in the cups). Mix well.
Pour the broth and simmer for ten minutes before adding the tofu. Mix gently.
Finish with the cornstarch and cook until the sauce takes a little consistency viscous. There he must try (G. likes this time it is he who occuppe) and adjust seasoning if the need arises.
Remove from heat, add half the onions and stir and pour into the dish and sprinkle
the rest of the scallions for garnish (this was the chive second heresy).
is a dish that leaves no leftovers!
(I wonder what I cook first in the next apartment ... Maybe empanadas?)
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