I have written a lot lately. I was promising you more of my feelings and thoughts in writing, and this is what I did – I wrote. Then, the life just happened and I ended up in the same circle – I wanted to be human significant and be part of the real pragmatic world. I didn’t felt any vitality and sensibility and I started again to postpone things. With a mouth of fresh air, I’m coming back, I’m not giving up to any creative act.
The doubts and the postponing appears only because life’s time is not allowing me literally to be in two places at the same time. Doubt is part of us as humans, it can be a fear of engaging in something or fear of the unknown future, but at the basis remains a primitive human instinct of defense which permits a refuge. Not all “bad” feelings we have mean necessarily something bad. If we all stop to pretend our lives are perfect and enjoy the real moments and not torment over a small thing that is not making our lives perfect, we will be indeed more happy. The joy of happiness comes after all from these imperfect parts of life. We should all prove we haven’t forgot what’s an virtue, that we haven’t lost our characters and that we’re still having a great self-respect and culture in respect to ourselves, but for the rest who surrounds us too.
I beg you, to have patience with everything unresolved in your heart and to try to love the questions themselves as if they were locked rooms or books written in a very foreign language. Don’t search for the answers, which could not be given to you now, because you would not be able to live them. And the point is to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without even noticing it, live your way into the answer. – Rainer Maria Rilke
Today’s recipe is one of my favorite quick, easy and not bake chocolate cake you can do anytime of the year! I love oranges, I love chocolate and the combination orange+chocolate it’s simply delicious. This cake is rich, serve it with a cup of good tea and enjoy the different flavors it has inside.
1. On bain-marie melt the chocolate with butter until you will obtain a nice, creamy consistency. Set aside.
2. Using your hands crumble the biscutis in small pieces (though not too small, you want to feel the crunch in the cake). Mix the ground biscuits with the raisins, blueberries, candied fruits. Pour over the melted chocolate and mix well.
3. Layer the loaf pan with a plastic sheet and pour the composition inside. Using a flat knife spread one layer of peanut butter then place the 6 biscuits on the top (the top of the cake will the base once you will take it out from the fridge and invert it). Refrigerate for one hour in the freezer and keep it in the fridge for later serve. Once you’re ready to serve it, flip it over from the pan (biscuit base down) and spread the orange zest on top, drizzle with maple syrup and be ready to ask for me. Enjoy![/stextbox]