What Is Shoulder Pain Like In Ectopic Pregnancy

behind this post is a little story of mine, which dates back to when I was less than seven years in first grade and, rummaging in the pantry for mother found a box prepared for muffins.
Taking the craving, I begged my mother to let them cook. I still remember the box, a green water, with a small writing at the bottom that said "instructions on the back" (at the back?!) And I wondered what it meant, because it was clear that ssi were behind.
That was my first time in the kitchen and, of course, I carry with me in the heart of this special memory.
Since then I put the finger in many other times, still a child. For example I could make a capatanta the teacher, who invited me in third grade to make a cake to her house! A beautiful cakes with raisins. Cooking
I liked it so much that, in the fourth grade, I decided that I would grow up to cook.
At the end of eighth grade, taken from the "holy fire", I prepared all the documents necessary for registration and, with my mom went to the Hotel School, which at the time was present only in the province of Bergamo in San Pellegrino. It 'pretty far from where we live, we had to remain on throughout the week and during the holidays was expected to take part in compulsory internship of two months, even far away, to acquire practical ...
Well, after bringing all papers to the school and you have confirmed your subscription, the mother began to think that with this choice I would have taken flight, so to speak, I began a life which, according to her, would take me permanently away from home so she would have lost a precious help.
As I said, I have three younger brothers to me, my presence in the house was very helpful ... and we believe you, even then cook some things better than you;;), however, that few in his preparations (we Bergamo little fantasy ...) was still good.
He tried in every way to dissuade me from my choice, he insisted so much, crying and begging, which finally gave up.
I folded up a technical school, where, however, I found an environment that is congenial to me and I continued on that road. In fact, the work I do not still have betrayed what was then still a last resort. But
the passion for cooking has never passed, the desire to know the material and pull the flavor is always there, every time I go to the grocery store.
All this is in my heart. Sometimes-many times-I wondered what I would be today if I could do what he then had in mind. There is no answer to this question, there is only one eye, every time is a small tear. That
heart began to beat for the kitchen, I wanted to remember him making muffins for my first time with my now-proven recipe. And as in the famous green box was also prepared for a creamy sauce, I made an "egg custard, in a total of three minutes and I have reproduced exactly As for my first muffins, the only difference in etching: a heart-shaped, with wings, just like then.

PS: at the suggestion of Sar @ "knead dough", adhere to the beautiful setting of Paring
and attach the photo of the recipe that I have perfected over the years, by which the miffins are very soft and very fragrant. The cream, as I said, was only added because the post he wanted to return to the memory of the recipe, where it was expected, but normally do not put.











Muffins
280 gr.
flour 120 gr.
white sugar 1 pot yoghurt

3 eggs 60 gr. soft butter 1 packet yeast

4 drops lemon essence
(or grated rind)



Pastry Cream

1 tablespoon sugar 1 egg yolk (very full)
Cucchiari cornstarch 1 (very full) 1 cup
warm milk

For muffins, go to the mixer and all liquid ingredients. Only after they are mixed well, add the flour, sugar and yeast. Spread in baking cups and bake at 160 ° ventilation for 18-20 min.
For the cream in a saucepan, beat with a whisk the egg yolks and sugar, with lemon, then add cornstarch and beat well. Proceed with embedding the milk to very small doses, up to completion. Place on fire very slight, while whipping until it thickens. Just three minutes or so.
the cooking and cooling of muffins and cream, go to the pits on the surface of the muffins, fill with a little cream. The removed portion of dough can be re-placed above the cream. I cut the long hearts and I put them as you see in the picture.