What a great thing the ceramic knife. Always sharp, always white. The only thing is that when I bought it seems to me to cut with a plate. At the sight all right, genial, hearing and touch, you need a little 'getting used to. And then I know why, but even if they say that China is almost hard as diamond, I'm always afraid that I slip from his hands and goes to pieces at any moment.
After years of waiting, I finally made a cake with pecans. Why wait all this time? Well, because in Italy (or Spain), the pecans are not very good. I had to track down two packets in a Migros in Geneva. These Swiss, they know more than a Giuliano Ferrara. Total: the cake was good, but perhaps a bit 'too intense. Go and you trust the recipes in the books. Next time, less sugar. And with all those nuts a slice just for ten days. Next target
the Crème Caramel.
Continuing courses of PHP, HTML and Flash. Now only a couple of months at the end of the little master. Who's in Italy in August? The first two weeks.
We'll see? We'll see.
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