Starbucks Recipe Blueberry Swirl Cheesecake

PREJUDICE TO THE BREAD

Solution lifes in oysters: the first cut is made, starting from the left an Abraham Mignon, a Peter Claesz, a painting of Ensor and buffet with oysters and a dog Chardin. On the other assembly, top left, a Fouace beside a Manet, below a work of Caillebotte and finally a de Heem Davidz

"The surface of the bread is wonderful because of that first impression it gives panoramic quasi: as if we had available to hand the Alps, the Taurus or the Andes. Thus an amorphous mass now belch was slipped to us in the stellar furnace, where hardening it was shaped by valleys, ridges, undulations, cracks ... And all these plans when so clearly articulated these thin slabs where light his fire with application layer - without looking at the underlying softness despicable. This cowardly and cold basement known as the crumb has a fabric similar to that of sponges: leaves or flowers are like Siamese twins welded elbows all at once. When the bread sat the flowers fade and shrink: they become detached from each other, and the mass becomes crumbly ... But let it: For the bread in our mouths should be subject to less respect than consumption. "

Francis Ponge, Le Parti-pris des choses, 1942, p 39 Gallimard.

I am an inveterate consumer of bread ... Impervious to dietary patterns that have the most insane war boom over the past about it, I devour massive amounts, may not consider under any pretext whatsoever to do without. Matter of taste? Matter of education may also ... "Eat no bread" was seen at home as an attitude repugnant, even despicable, food "Nude" being described as a sort of obscene luxury and therefore objectionable. Respect for the bread, of course linked to Christianity, was also associated with its precious character as food essential for survival and not always accessible to all. It added a rejection of all these weird patterns in the early 60s, began to outlaw its consumption on the grounds that "it was swell. My parents reported, sententious reasonable but "there has to eat less meat." Their meaning was imposed economic finally makes sense. Because "we do not throw the bread," I kept the habit of piling croutons that end, according to the times in soup for the dog, chicken pie for the stepmother of Madeleine, or bait for ducks plump port!

I bought every day, returning from school, "Roll 700" which had replaced in my suburb of Bordeaux, standardization nascent forces, the heavy bread that practiced Alter always at the same time in the Lot. I did not keep this bread is still called here "the bread of 2", a special remembrance. For cons, the taste of bread rolls accompanied by days, a chocolate bar, a paste of fruit or an apple, and that was my birthday resident, remained alive. A surprising taste of luxury for the little white bread, a form for me, unusual.

in restaurants is my passion bread poses the most problems, as it is fashionable to serve vegetables to the unit, even when it comes to peas (!), The Bread is also known that in reverse snobbery that wants you present with power tongs few crumbs pretty, decorated with lots of additives, which falsify the flavor, and deprive it of its essential function of enhancer taste. For it is clear that he does not accompany our meals to offset the cravings of a poverty that Western countries have long forgotten. We eat to satiety and the bread is here to, its benevolent neutrality, breathe the scent of food that escort.

I do not like the description given by Ponge, which does not mention my personal, less geologically less seismic. Fermentation, the soft side of the dough before and after delicate crumb, I do not deserve pejorative terms as qu'amorphe, ignoble or belch. Like the bread for its simplicity and this approach disgusts me a little.

Devouring unrepented pies, baguettes and other rings, I love "Not overcooked please". Its smell of baking when you're lucky enough to find it again, I plunged into a valley of small but frisky fun. I appreciate the luxury of breads and rolls ordinary tastes fancy and tradition. I taste bread or strangers what takes place, just for the pleasure of finding the crunchy baguette into returning. Whatever I cook sometimes has a consistency scale that delighted me too. Like much that the crumb crust and that of "grandmother's Bakehouse" which my daily, cooked over a wood fire and dusted with an elegant veil of brown flour that sticks to clothes when we 'return bread "makes perfect my happiness.

But you, do you tend bar or sandwich instead? Rather loaf or string? Homemade bread what happens? It may just be you do not like the bread ...

Seasonings a luncheon, which was acquired by the Museum of Lille in 1990, is a canvas that lies another: the radiograph made at the time of its acquisition (see below), reveals that Chardin had staged slightly different than the last layer of paint shows.
Within a stone niche, a bottle of red wine half full marks the center of the composition, grouped in the lower third of the canvas. On a pewter plate, a slice of ham, appetizing but stingy. Hanging all the light that bathes, traditionally the table by the left, a silver cup gives an overall impression of luxury without affectation. And behind, riding on the flat and broke boldly without using the horn-handled knife which remains planted, a loaf of bread that would almost think our modern chopsticks.
few crumbs add depth to the stage and impress him a slight disorder which disrupts the carefully constructed and formal aspect of the whole. This rustic knife, inserted into the crust while it was customary to bless the bread before cutting, or otherwise avoid slicing into the break, which is the case here, moreover, is completely paradoxical : it is breaking the balance of the composition, making it asymmetrical, and propels our eyes yet attracted by the brightness of the cup, back, at a point inaccessible to the viewer.

radiography primers for lunch: the game of the day?? What do you see different about this radio refpect to the final painting?

* And why not, again, a comment made text Ponge?