roll credits |
at the begining of may im flying back to the states. maybe for good, maybe not. thing are going really well for me here in italy, so its a good time to be leaving.see you soon.
Posted by on Wed, 22 Apr 2009 02:44:00 GMT |
collecting dust |
time to rearange things a bit. maybe scrap the whole thing and start from scratch. sometimes that helps to freshen things up.
Posted by on Mon, 13 Apr 2009 09:57:00 GMT |
the final days |
some of my friends and coworkers are convinced that the world ends in 2012. in december, i think. im not really sure who made the prediction. the mayans? jesus? could be... i spose i could l...
Posted by on Sat, 03 Jan 2009 01:51:00 GMT |
mamma i’m coming home |
we are closing the restaurant for the month of january so im flying to the states on the 8th. gonna be in portland (hoping the weather clears up...) for a while and then spending some time in californ...
Posted by on Sat, 27 Dec 2008 01:53:00 GMT |
Passing |
its almost fucking christmas, man. what the hell. 2008? poof! gone.now theres a birthday, 27then christmas, 150 people for dinnerthen new year, 150 people for dinner and drinksthen a few weeks of bing...
Posted by on Mon, 22 Dec 2008 06:12:00 GMT |
COOKIE! |
Ossa dei Morti dl Nocciole (hazelnut bones of the dead)250g powder sugar15g cocco powder250g chopped toasted hazelnuts50g egg white-mix all very well. dough will be dark in color and slightl...
Posted by on Tue, 25 Nov 2008 12:06:00 GMT |
trouble |
i got in trouble at work because i made a cake for the head chef's birthday. less than 5 euro worth of product and the owner gives me a lecture about using the property of the company for my own purpo...
Posted by on Sun, 23 Nov 2008 10:51:00 GMT |
its just the stress talking |
im halfway through my 15-16 hour day. saturday in truffle season means 90 people at lunch and 160 at dinner. im trying to put the thought of taking a nap out of my head because its just not gonna happ...
Posted by on Sat, 22 Nov 2008 16:50:00 GMT |
Focaccia |
This is a recipie for the focaccia that is different than other recipes in that the dough is very wet and must be handled with oily hands and pressed into form instead of using a rolling pin. The reci...
Posted by on Thu, 10 Jul 2008 07:10:00 GMT |
butterflies in motion |
Posted by on Thu, 26 Jun 2008 14:53:00 GMT |
