I love walking, even with bad weather..like today.
It has been raining all day, this morning the rain just poured down.
But then around 2 o’clock pm, it stopped (or almost) so I decided to go for a walk
with Adelina (Simoo’s mother) and Chicco.
We made a short tour (6km) around the surroundings of San Zeno di Montagna where Adelina lives.
The view with the clouds, the grey sky and the fog coming and going was so incredible beautiful.
The only ones walking in the fresh perfumed air was Adelina, Chicco and me.
It was so peaceful, so relaxing, so joyful.
Adelina told me stories about old houses, old memories, people and things that had happen a long time ago and also things happened recently. I love listening to old stories, old memories.
I was soaked when I got home but I was very pleased.
When I got back home, Gokki made tea for all of us.
Florian’s best friend Checchi had given him a tray of Sossole & Frittelle, tipical Venetian Carnival cakes. I sent him a mess thanking him and in the same time asking if he had add salt to the dough. He was very kind because he called me
saying “Brii, it is just a pinch”.
Yes, but with this new diet even a pinch of salt is too much for me. :/
So while the rest of the family enjoyed Carnival cakes, I served myself 2 pieces of this Sweet millet cake. Delicious!!
I must confess that it is not so easy, but I’m keeping tight doing what I was ordered to do.
And I don’t go back using sugar, that I have removed from my life 3 months ago.
I’m feeling to well, to go back to “sugar -dependance” again.
It is incredible but the sugar doesn’t give you energy, it is exactly the opposite.
Stop using sugar is actually very easy.
Try one month, and you will notice that you are stronger, more active and have much much more energy.
Sweet millet cake
The recipe comes from libroricette.com
120gr of millet
300ml of milk sugar cow, soya, almonds or rice
(or more it depends on how long time your millet need to cook, add if needed)
2 hand ull of raisins
1 handfull of cranberries (dried)
Rinse the millet in cold water a couple of times.
Put in a pot, pour over the milk and cook gently (very gently) for the time it takes to become all a mash. (mine took almost 1 hour)
In the end mix now and the because the millet tends to stick to the bottom of the pot.
add raisins and cranberries and mix well.
Pour in muffins moulds or in bigger moulds greased with vegetable oil (maize or sunflower), and covered with maize flour (or all purpose flour)
bake in oven 200°C for 30min.
Serve lukewarm with a sauce with mixed berries.
I thickened the sauce with some grains of Kuzu.
I didn’t add any sugar but if you think that the mixed berries are to sour add some concentrated apple juice to sweeten up.
I repeat…Delicious! D
This goes to Simona di Briciole
Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB.