I had booked tickets to London for the very day that Luc’s tractor succumbed to a number of accidents. I detest packing, and departures generally, in order Luc had stated we should always go away for the airport at 3pm, I had deliberate to pack my bag at 2.45pm. Sadly, what I hadn’t factored into the equation was a struck-down tractor and its extraordinarily labile and distraught proprietor. In view of those circumstances, Luc determined that we should always delay our departure, to verify that his beloved was picked up and correctly towed to the ‘tractor hospital’. To hell with me and my flight! When the transportation arrived two hours early, our departure abruptly modified once more to present us time to cease by the ‘hospital’ to substantiate the therapy plan with the mechanics. And presumably talk about DNR and so on. I urged items – maybe flowers and grapes, however my suggestion didn’t go down properly. To chop an extended and emotionally-charged story brief, I ended up arriving on the airport late, sweating profusely, smelling of engine oil, and wheeling a suitcase filled with season-inappropriate mismatch.
Coercing Clint
We’ve got a hunter buddy who usually stops by for espresso, and who has a Clint Eastwood-style gum chewing behavior. Luc finds this intensely irritating, however, till now, all makes an attempt to get him to spit out his gum upon arrival chez nous, had failed. We lately supplied Clint and his well-toned jaw muscle tissues a slice of this Linzer torte. He and his gum parted firm with a vibrant ping on the sting of the bin, and he even requested for a second slice. Manipulation by torte!
Linzer torte is a conventional Austrian pastry, related in texture to shortbread and topped with tangy fruit jam. It originated within the metropolis of Linz in Austria.
Recipe for Linzer torte (serves 8)
- I egg
- 150g cane sugar
- 150g delicate butter
- 250g flour
- 150g floor hazelnuts
- 1 teaspoon baking powder
- Pinch of salt
- 2 teaspoons cinnamon
- 3 soup spoons cocoa powder
- 1 jar of raspberry jam (you may use blackcurrant or apricot)
Mix the egg, sugar, butter, flour, floor hazelnuts, baking powder, salt, cinnamon and cocoa powder to kind a ball. Then cowl and refrigerate for at the least an hour. Preheat the oven to 180°C. Subsequent roll out the 2 thirds of the pastry, utilizing a rolling pin and use to line a well-greased tart tin. Fill with jam after which roll out the remaining pastry, lower into strips to kind a criss-cross sample over the jam. Bake for 25 minutes.
