French chocolatier spoil your senses with the (perhaps) finest chocolate truffles.
It takes a Moldovan to take the best out of their recipe, add a bit of nonconformism and a personal touch, with my appologize to the French touch 🙂
Best Summer truffles recipe:
200 g finest chocolate (your favourite; mine is Valrhona), melted
125 g almonds
200 g pitted dates
2 spoons agave syrup (or a sweetener of your choice)
2 fine apricots (1/2 cup of orange juice in the original recipe)
All rolled through Cacao, nutmeg, cinnamon or other flavours you love.
Enjoy the golden taste!
I was looking to read something by Pulitzer winner writers. My research guided me to the work of James Michener. His historic take interplayed with human destinies sounded appealing. So I picked one of his novels – “Sayonara”.
“Sayonara” was written in 1954. It is the story of an ace US pilot falling in love with a Japanese actress and all the prejudices this couple encountered in the turmoil of those times. It is a beautiful tale of love and devotion, struggles and choices, gifts and sacrifice.
I noticed that the novel needs the reader to forget “Instagram” standards of fame, bravery and beauty and take the things as human as they were back then.
whoever you are
wherever you are
Here is to teddy bears in our lives!
I had none as a child. I did not know they existed. Latter in life they arrived in different shapes and forms. Like this one, who is 18 years old.
They may arrive as partners who cook and keep your bed warm. Or as friends who are there when you need it most. Or as a bear shaped cloud to make you keep looking up.
Love to all teddy bears!
When the cherry season starts, I take it as a sign to slow down and enjoy a slice of clafoutis. With a scoop of ice cream. Or a sip of coffee. It is my kid’ s childhood dessert and a culinary joy to our inner child. I would not say the same about our grown-ups waist line though :).
This year I tried a Guy Savoy recipe. I managed to take one pic before the last piece was gone straight from the baking pan.
I noticed that baking a cherry clafoutis when outside France, it makes you feel as in France. Guy Savoy says it all: “Selon moi, le clafoutis aux cerises fait partie des desserts repères incontournables de notre culture française. Et que le premier qui n’a jamais mangé un clafoutis me jette la première queue de cerise !” https://www.allmychefs.com/recipes/cherry-clafoutis_998_2
whoever you are
wherever you are
Here is to growth. Regardless of where life plants you, stay commited to your inner growth power and create a growth culture.
Regardless of whom are you planted next to. Flowers do not compete, they just bloom.
Enjoy the sun and keep growing!
for marking the most Eastern point on my trips map so far,
a Georgian memory relived at Mimino over a fine khatchapuri and a nice glass of Georgian wine in great company,
your splendid twilight colours and sounds,
the cutest babies I saw: those cheeks and eyes!
a sense of two worlds and two time dimensions in one place at the same time,
my first bite of Kyrgyz food at Buhara restaurant,
Moldovan products on supermarket shelves. A sort of Moldovan dream on Kyrgyz land (“vis” means dream in Romanian),
a perfect ristretto by a very modest barista who shared his story of learning the trade in Moscow for seven years. My appreciation of his skill (after I saw the machine he works on) made him even more humble. People here seemed generally very humble.
a new kind the self – respect and respect for others from the professionals we interacted with,
Last but not least, a very committed team and great partners to work with!