First Sweet: vegan cupcake 

"I know how to cook an egg (of chia), but I don't know how to pluck a duck (of soy).

Working in a cubicle as a call center assistant while your super powerful friends hold positions that reflect female empowerment is like burning the crème brulée, I mean a bit upsetting, 

 

I felt that way Washing glassware and watching my lab partner doing the microbiology tests that I was not able do

 

Decades before the call center where Julie (the blogger) works, canned goods and cooler bags were standard in the American kitchen, before the publication of Julia Diggins' (the chef)French cookbook

 

Julie ( the blogger) then decides to create a blog to reproduce the 500 recipes from this book in 365 days.

 

The idea for the Life Made Sweeter blog came from this movie.

 

 

 

Like Julie who was featured in the New York Times, maybe I can be featured in Leco de Bergamo (I live in Bergamo province)

This recipe is part of the base project which was to cook vegan sweets with edible plants. And now I've made some adjustments because is not up to me have edible plants or use them.

 

[Short advice| to talk about saudade part 1]

[This morning the beams were pervading my room, and the sky was clear blue. For some reason I wanted to go to the kitchen and make some coffee, toast some slices and watch the tv cooking program transmitted every morning. Some regards of a short period in my hhometown. Because I miss Fortaleza, and I regret have left. I had to take decisions in a whort period.of time.. I even had the opportunity to discover my baker skills. Like Julie ( the blogger ) before create her blog , which thought she has to work in a call center for the rest of her life. And a world (metaphorically speaking) I could have reached if I could have played the right game. Or haven't been a donkey in other words. Now I can suggest to you dear readers,  never leave your locus Amoenus ( safe place). Or maybe explore your options with wisdom.]

 

I put on my uniform and went to prepare Saturday's dessert. A gluten-free recipe

 

Because it is made with 1kg of brown rice flour

Crushed flax seeds

Organic and rich in polyunsaturated fatty acids. And fibers that, together with proteins, give the dough its consistency, or malleability similar to that of eggs.

 

Brown sugar in moderate quantities, which, as it is not refined, contains minerals such as calcium, magnesium, phosphorus and potassium.

 

650 ml of almond milk

Source of calcium and vitamins.

 

Cream of tartar for fermentation.

Grated zest of 3 lemons. Rich in ascorbic acid, great for the immune system.

 

And finally 15g of Mint and Melissa Limoncella powder that my roommate grew in the garden at the back of the structure.

And to make the frosting I used:

 

500 ml of remaining almond milk. Brown sugar in moderation. 50 g of gluten-free cornstarch and 3 g of the remaining Mint and Melissa Limoncella powder.

Today, my friend Ana participated in the confectionery group for the first time. Like this morning, we were in perfect harmony. That's why I called the sweet "morning green".

However, when the muffins were served in the afternoon, everyone said they were too "chewy". I think that was the only flaw in the recipe due to excess of ment powder.

 

End of a failed project. At least I've got this platform where I can express my thoughts (in my lack of style). I think I can enjoy my texts even if for you 80 per cent doesn't make sense for you. I'm just trying to writte about the day to day using my recipes. In other words I'm not brilliant as Julie ( the blogger) but I still have a point of view and a peculiar way to see the reality. 

 

The publication of Julia's book was rejected, as was my first recipe. But, despite everything, I was able to have a breakfast made sweeter