Today easy recipe.
Also accessible to the most inept to the stove, immediately executable and with almost zero contraindications, except the gritty fingers and some shots of calories that you can still afford. Summer is not so close. The evenings still fresh. The wardrobe is divided into two heavy sweaters that when you wash them by hand and you have to squeeze them call for review all the saints of the calendar and dancers who freeze their feet early in the morning.
And then there is the existential question that I always ask myself in front of certain blogs. How do they do it?
How do they prepare exclusively sophisticated and chic dishes?
How do they build a twenty-story croquembouche saying “a little thing for dinner”? Or the typical dish of the Armenian tradition, cooked 15 hours on the wood stove?