Yesterday I read, written and correct practice for ten hours straight.
I set a couple of breaks when I began to hear the snails crawl into my eyes and instead of seeing what would normally be part of my house, I saw a beautiful forest, full of plants with petals of words, trees with giant trunks branched like a plot, animals hopping concepts and ideas then dried leaves.
I'm rearranging work up a while ago, left to settle for what I do not know more, already sent a couple of publishing houses and refused without good reason that I understood. Or at least ... The first time
I prepared the custard - about a century ago - to put in small cups on the bottom where a system Digestive biscuits soaked in coffee - not only managed to make her go crazy (must not boil!), but was unconvinced of ' reliability of the recipe, it riesumai another, and trying again, I was too runny. So I went to Scartabelli do not know where to do it again, but was too sweet, so mad remade again and again (?), So the remade again and I forgot the lemon zest, and thus remade remade and remade periodically, never feel satisfied with the result. Yesterday, I got perfect. I prepared in ten minutes, during a break the writings and, instead of saying "I finally succeeded!" I just say that if, during the years I had always used the same dose of ingredients, the same pot, the same spoon, the same state of mind to prepare and the stove, I would have already come to love at least half a century ago. But I never felt fully satisfied with what I advised the books, and I have always rejected. This is what distinguishes my custard today. This is the result of my method, developed after at least 150 eggs attempts: liquid, unbalanced, crazy, unfair, even if all edible.
Probably my cream will not please everyone, there are probably other methods 2999 Preparation much better, probably, in fact, they are a bit too uncompromising and demanding with what I do ... What I want to say is, simply, the doses and the development of a conventional preparation, whatever it is, helps a lot, is fatal to forget!, But we reach a point where the desire to, for convenience, tastes, needs for and for many other reasons, he feels the need to bring out its nuances. Able to find it is not always easy and many times it's convenient to let it go, but if we can find a method that will characterize all our our recipe, and so give birth to a new flavor with just a comma taste, finally! (Now I can also say) we feel we've done well to try again then.
Now I understand what was wrong with what I had written.
Good day to all
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