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Because in food I trust. In all forms and shapes. 

Countryside cake

Countryside cake

I have this cake that my mother used to make every Friday. It was with simple butter (long ago when butter was hard to get, it was margarine), a flour and egg base, topped with seasonal fruits or berries or in wintertime apples and pears from compote, and topped with whipped egg whites. get the recipe here.

52 Omelets – 1 omelette for each weekend of the year

52 Omelets – 1 omelette for each weekend of the year

the tuscan gold. it’s much more than that

the tuscan gold. it’s much more than that