casamorta

But it was Gabriel who fell off the stage at a Sanremo many years ago, breaking his leg?!?? If I’m not mistaken, he was also dressed as Tarzan or something like that... I’ll go look for it!

I went to look for this review because I wanted to read it with the right calm, and I finally managed to do so. Keep writing for...the good of everyone. I wish you a good day.

Forget about the complaint...forget about the complaint, dear Marpado!! Well yes...a film with brutal relevance.

True story: I bought St.Anger from a Moroccan on the beach, to avoid wasting my money on the original. I went back the next day to have him listen to the disc because he felt like crap, and he explained to me in every possible way that’s how the album was supposed to sound!! I returned the third day to apologize...

I really like how you write.

REST IN PEACE

Pudding is pure comfort. Every time I make it, I am transported back to the afternoons after homework when my mom would make pudding and allow me (after a bloody battle with my brother) to lick the pot while it cooled on the windowsill... only to eat it warm afterwards. I'm not a big sweet tooth, but pudding is pudding, and chocolate for me falls outside the definition of "desserts" and into the category of "food that makes the soul feel good." I'm so good at telling myself this that I almost turn it into a job (oops... already done! ;DDDDD)
So, in a fit of craving with golf balls (read: tonsillitis) and only a desire for warm, soft things, I found myself making pudding. I reassure everyone by saying it has the "tasted by mom and nephew" stamp: I know that I’m not a reliable source for sweets since I tend to go easy on malt and maple syrup (it's almost too sweet for me...). You can choose whether to use agar or carob powder (another thickener); in my opinion, pudding shouldn’t be too solid, so I preferred carob, but if you need to go out to buy it, just use agar in reduced amounts instead. ;)
1/2 liter of rice milk
4 tablespoons of unsweetened cocoa powder
5 tablespoons of maple syrup or rice malt
1 scant teaspoon of agar-agar (or 1 tablespoon of carob powder)
half a cup of toasted and coarsely chopped hazelnuts
Dissolve the cocoa in the milk (minus two tablespoons that you’ll need for the agar) and heat it up. Add the maple syrup and taste; if it’s not sweet enough, add another tablespoon of malt or syrup, without overdoing it. Separately, dissolve the agar or carob in the reserved milk and mix it into the hot milk off the heat. Stir well to avoid lumps and bring to a boil. Cook while stirring for 5 minutes. Add the hazelnuts and pour into wet molds. Let cool and serve with chopped hazelnuts on top as a garnish.

...this cartoon has represented all of us thirty-somethings, or rather...the last generation of human beings who lived without cell phones and without the Internet. Those who weren't there, or were too young, don't know what I'm talking about... I don't feel like explaining.