Women’s bags are one of the many mysteries this world is built upon. Way before Hawking and Penrose discovered black holes, women’s bags attracted an unimaginable variety of objects without shedding light to none of them and absorbing the energy and patience of all people in the surroundings. I own several of these bags, but perhaps someone will award me with a Nobel prize for sharing another kind of black hole: my wallet.
In my wallet a great variety of cards and papers accumulated over the years. Tons of old receipts, gift cards, subscription cards, bus tickets from different countries and random notes live together with my holy trinity of the wallet: debit card, driving licence and health insurance card.
For my sanity and for the sake of my wallet shape, once in a while I dedicate fifteen minutes of my time to figure out what can be tossed away. Strangely enough I always look forward to this moment. Every time I find things I forgot to have. I am happy. I decide to keep them. I put them back in my wallet. I forget to have them and the whole cycle begins once again.
I recently found in my wallet the recipe of what used to be my favorite breakfast cake. Since my adolescence I have this piece of paper, a cutout of who knows what magazine, and I still manage to act genuinely surprised when I find that it is still in my wallet: Wow! Look what I found! My favourite recipe!
I have to confess that I’ve never managed to make this cake as soft and juicy as I first ate it at my mother’s friend place. But if you do succeed, please let me know and I’ll come right by your house.
I’ll translate the recipe for you here below ↓. The gauntlet has been thrown down! 🙂
TORTA DI ROSE (Cake of Roses)
INGREDIENTS for 12 people (in order of use)
- 500 g of white flour;
- 60 g of butter (room temperature);
- 260 g of sugar;
- 50 g of fresh yeast;
- a splash of milk;
- 3 eggs;
- 2 egg’s yellow;
- 200 g of butter (room temperature).
Dissolve the yeast in a little bit of milk. Place the flour in the middle of the work surface and create a “well” in the center. Add the eggs, the egg yolks, 60 g of sugar, 60 g of butter and yeast. Knead the dough and place it in a bowl covered with a cloth. Let it rise for one hour at 26 degrees Celsius. Knead the dough and put it to rise again for an hour. Repeat this operation. Mix 200 g of butter with 200 g of sugar. Flatten the dough to half a centimeter thick and cover it with this mixture. Cut the flattened dough in strips 8 cm wide and 30 cm long and roll them on themselves as to form a rose. Put all ‘roses’ in a baking pan, leaving 3 cm between one and the other. Bake at 200 degrees Celsius for one hour.