Monday, 24 December 2012

1,2,3... Nutella Brownies and Merry Christmas!!

I wrote this entry last week in my Spanish blog, I haven't had time to translate it since today, so, here you have a 2x1 entry!

Today, first of all, I have to wish you all Merry Christmas!! I hope all of you have a wonderful time with family and friends.

And now it's time to a delicious and super easy recipe: Nutella Brownie's with only 3 ingredients. It's an ideal solution for those days you're about to sit on the sofa to watch a movie and you want something sweet to eat. If there's nothing in the cupboard you only have to spent 15 minutes to enjoy this delicious brownies. Thank God I found this photo in Pinterest who guide me to this delicious recipe.


SUPER FAST NUTELLA BROWNIES

Ingredients (makes 5/6 brownies):

  • 150 gr Nutella
  • 1 egg
  • 50/55 gr flour (5 tbsp)
Preheat oven to 180ºC (355ºF).
Mix well Nutella and egg. Add the flour and mix until it's completely incorporated. In a cupcake pan, divide the dough between 5/6 cupcake liners and bake for about 10/12 minutes, and that's all! You can add some chocolate chips on the top, if you want it.

Let them cold in a rack 5/10 minutes and enjoy!!!!!



Sunday, 9 December 2012

Christmas Cupcakes

December 9th and it seems I'm going late starting just now with Christmas recipes, but I really have no free time. Actually, I made this cupcakes weeks ago, as I knew this was going to happen.

Christmas Cupcakes

Do you remember last week cupcakes? The ones with apple & cinnamon? Here you have them Christmas dressed.


Playing with white, red and green, this decoration can't be easier. The most important is to use good quality cupcake liners, greaseproof, in order they don't loose colour after baking. Then, just cut a circle with a crinkled edge cutter, use a plunge cutter for the snowflake and a #8 tip for the small rounds. You can sprinkle edible glitter to make them shine (I used Rainbow Dust Hologram White). And that's all. You have simple but effective Christmas cupcakes.

Sunday, 2 December 2012

Still Autumm - Apple & Cinnamon Cupcakes

Last entry before putting on Santa's hat and start uploading photos of stuff decorated in greens, reds & whites.


The truth is I hadn't planned to bake this cupcakes and as I started to make them I had no idea what I was going to do with 8 cupcakes (and eating all 8 was not an option). But I was bored, so I started to look for recipes with just one condition: I wanted cinnamon. Finally, I ended up with this Wilton's apple cupcakes recipe. And I love them, with or without buttercream. Just a bite, and this cupcakes take you back to a Christmas market in any European center country, one of those which have lots of small wooden houses and lots of pretty things. So, although I've made those cupcakes autumnal themed, will look great with Christmas decorations.


APPLE & CINNAMON CUPCAKES

For the cupcakes (makes 8):
  • 1 egg
  • 60 ml evaporated milk
  • 35 gr butter
  • 1/2 tsp vanilla extract
  • 170 gr flour
  • 55 gr sugar
  • 1 tsp ground cinnamon
  • 1/2 tbsp baking powder
  • 1 grated Golden apple
For the buttercream:
  • 100 gr buttercream
  • 100 gr icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Preheat oven to 180ºC (360ºF). Prepare a cupcake pan with cupcakes cases.
Heat the butter in the microwave for about 1 minute until it's melted. Beat it with the egg, milk and vanilla extract.
In a separate bowl, mix flour, sugar, cinnamon and baking powder, and add it to the butter mixture, slightly beating until all ingredients are well combined. Add the grated apple and mix with a spatula.
Fill the cases and put the pan in the oven. Bake for about 20 minutes, until a until a toothpick inserted comes out clean. Let the cupcakes rest in the pan for 5 minutes, then, take them off and let cold completely in a rack.

For the buttercream, beat butter and sugar until start being creamy. Add vanilla and cinnamon and continue beating until all ingredients are well combined.

Hope you enjoy it!


Sunday, 11 November 2012

Mom's B-Day

I love making cakes, and there's nothing better than make a cake for someone you love. In this case, the occasion as my mom's birthday. Last year I made a cake for her, but as my experience with all of this was only four months the result wasn't as pretty as I pretended.

Fondant Rose Cake

Last year, the cake started with an idea, then I changed my mind, then something went wrong, and I ended finishing the cake late at night with something not horrible but not as beauty as I wanted. One year later, I can say practice makes perfect. I had no drama, and the cake ended as I had planned at the beginning.


Fondant Rose Cake

Although the design is no new or original, it's simple but effective, which doesn't mean don't need little work on making it. Four fondant roses aren't so much, but as I don't have too much experience in making roses, it took me a little..., and as you can see, some are slightly wrinkled. I'll keep practising!


Fondant Rose Cake

I don't have photos of the inside  but it was a ombre cake in purple tones, as the roses. The cake was vanilla flavour, filled with white chocolate ganache and raspberry jam. The icing was also white chocolate ganache, and there's no need to cover the cake with fondant, it looks good also with just the ganache icing. For the vanilla cake, I adapted the recipe from the book Cupcakes from the Primrose Bakery.

Fondant Rose Cake

VANILLA, RASPBERRY & WHITE CHOCOLATE CAKE

Ingredients:
For the cake
  • 340 gr butter
  • 340 gr sugar
  • 315 gr self-raising flour
  • 40 gr cornstarch
  • 1 1/2 teaspoon baking powder
  • 6 eggs (large)
  • 4 1/2 tablespoon milk
For the filling / icing
  • 200 ml heavy/double cream
  • 600 gr white chocolate (chopped)
  • Raspberry jam
Preheat the oven to 180º C (360º F)
In a bowl, mix all the dry ingredients, except sugar.

Beat the butter and sugar until it's creamy. Then, add the eggs, one by one, alternating with  the dry ingredients mixture, beating about 30-40 seconds each time. Finally add the vanilla extract and the milk.

Grease three round 20 cm (8'') moulds. Divide the dough into three equal parts, put it on the moulds and bake for about 20-25 minutes.

Let it cold, demold, and then let it rest on a rack. It's convenient to bake the cake the day before. Once completely cold, wrap in cling film and put it on the fridge, The cake will preserve the humidity and will be more firm when assembling the cake.

For making the ganache, heat the cream in the microwave 1 and a half minute, add the chocolate and mix until it's completely dissolve. Let cold completely. Before using, beat with the whisk attachment. 

For assembling the cake, take the first layer and cover it with the ganache. Put the second layer, "paint" a circle of ganache along the circumferential, and the fill the inside of the circle with the jam. Place the third layer and cover it completely with the rest of the ganache.

My cake it's covered with fondant because I wanted the effect of the roses with the super smooth finish of thye fondant, but will be great just with the ganache.

Sunday, 21 October 2012

Like Sewing?

I love a challenge, and for me there is no better challenge that somebody ask me for exactly something, due to my tendency to start a project with an idea and finish it with something completely different. 
Sonia wanted a cake with sewing material. Buttons, spools of thread, and above all, a pincushion, for his mom, who is a dressmaker.


As a cake is made, first of all, to be eaten, and Sonia's mom loves whipped cream, there would be no fondant for this cake, It was going to be covered with whipped cream.

The afternoon before assembling the cake, typically me, I started to look for tips to make a really firm whipped cream (with the ingredients we have in Spain, and believe, there's no much to choose). The fact is that I found out that the best way to do it is with a cream with, at least 35.1% fat. Not 35. 35 POINT 1. And the one I had in the fridge was only 33%, no way. So, I came out at 20:30 looking for my 35 POINT 1 fat. But that cake was not suitable for experiments. Cream had to be really firm. And it was :)

I think in other countries you can find double cream, which is great for this things, but here in Spain ther's no way to find it.


Whipping the cream was the easiest thing for this cake. I made lot of buttons with a silicone mould and learn how to use my new fondant gun to make the threads. The pincushion was a fondant covered cupcake, I made the pins with small fondant balls and white floral wire and the thimble was really easy to make, just deforming a little a cylinder and painting it with metallic food colouring.


For the cake, I made a vanilla & whipped cream cake, filled with chocolate ganache. If you wanna try, here's the recipe.

VANILLA, CHOCOLATE & WHIPPED CREAM CAKE

Ingredients

  • 200 gr flour
  • 50 gr corn starch
  • 3 eggs
  • 200 sugar
  • 285 whipped cream
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
For the ganache
  • 100 ml heavy cream
  • 100 gr  bitter chocolate, chopped
For the "icing"
  • 250 ml heavy/double cream
  • icing sugar, as desired
Preheat oven to 175ºC (350ºF). Grease a 8" (20cm) pan.

Whipped the cream and reserve. Beat the eggs and add the sugar, little by little. Add the vanilla extract and continue beating until it's totally combined. Sift the flour, corn starch and baking powder and beat well. Then add the whipped cream and remove with a spatula.

Put the mix in the greased pan and bake for about 35-40 minutes, until a toothpick inserted comes out clean. Let cold in a rack.

To prepare the ganache, heat the cream about 1 minute in the microwave. Add the chocolate and stir with a whisk until you have a homogeneous mixture. Let cool completely before using.


Using a cake leveler, cut the cake in two layers, and fill it with the ganache.

Start whipping the cream. Add the sugar and continue whipping until it's firm. Cover the cake and add the decorations. You can use chocolate shavings or chips instead for an easy decoration.


Thursday, 11 October 2012

I Was Born This Way (Lady Gaga Cupcakes )

An image is worth a thousand words...


The fact is last Saturday I went to Lady Gaga's show in Barcelona, and to build up energy, nothing better than Gaga inspired cupcakes. So I bake a few vanilla cupcakes, swiss meringue buttercream for frosting (vanilla and chocolate for the black ones) and I started playing with the decoration. 

This first one it's easy, "Telephone", and I though making the telephone would be difficult, but it finally became very easy.

Telephone Lady Gaga Cupcakes

This second one is more recherche, it's based on the Versace dress Gaga wears in "The edge of Glory" video, although it must be any dress, as she always wears black dresses with tacks.

Edge of Glory Lady Gaga Cupcakes

For the third, "Bad Romance", based on the the red lace dresses on the video (although I changed the lace for embroidery). I really like the brush embroidery in red!

Bad Romance Lady Gaga Cupcakes

 And to finish, "Judas" with the cross which appears in the single cover...

Judas Lady Gaga Cupcakes

As you can see, those are really "freak" cupcakes, very different than the ones we usually do, but, here's the fun, isn't?

PS: The con, I'm not going to tell you how our mouths ended after eating the black ones ; )

Friday, 5 October 2012

Red Velvet... and welcome to the English site

Fisrt of all... welcome! Today I launch this new site, which is the English version of my blog. Some friends have encouraged me to do this, so I'm going to try

This is the first entry of the blog which is published also in English. Furthermore, I've translated other entries and I'm going to continue translating all the entries until this one is completed with all the entries of the Spanish one. As you can see in the side bar, English is not my mother tongue, so I'll try to do my best (at least, better than Google's automatic translator). So... let's start!


One year bloggin' about cupcakes, and I never had done Red Velvets!! And I don't know why, because those ones are extraordinary!!

They are perfect, because they have that point of chocolate without being 100% chocolate, and, of course, as the name suggests, are soft as velvet. Now, notice, are addictive. Terribly addictive.

For this Red Velvet's recipe, I have relied on the Fucsia Velvet Recipe from the first issue of Sugartremens Magazine, and it's delicious!!



RED VELVET CUPCAKES

Ingredients (for 8-10 cupcakes)

For the cupcakes:

  • 150 gr flour, sifted
  • 150 gr sugar
  • 1 tablespoon cocoa powder
  • 5 gr baking powder
  • pinch of salt
  • 1 egg, large
  • 60 ml olive oil (not extra virgin)
  • 100 ml buttermilk
  • 1teaspoon vanilla extract
  • Extra red food colouring
For the cream cheese icing:
  • 200 gr cream cheese
  • 400 gr icing sugar
  • 80 gr butter
Preheat oven to 170ºC (340ºF).

Mix flour, cocoa powder, baking powder and salt in a bowl and reserve. In a glass, mix the buttermilk with food colouring, making sure that it is red, not pink.

Beat the egg and sugar until blended. Add the oil and beat. Incorporate 1/3 of the flour mixture, and beat for 20 seconds. Then add half of the buttermilk and beat again (always in 20 seconds batches). Add another third of the flour, beat, and add the rest of the buttermilk. Another batch of beating and finally, add the remaining flour mixture. Add the vanilla extract.

Fill liners 2/3 full of batter and bake for about 20 minutes. Cool 5 minutes in pan and then remove and let cupcakes completely cool in a rack.

For the cream cheese frosting, sift the sugar and beat it with the butter until you have a cream. Then add the cream cheese and beat (not too much) until you have a smooth cream. Decorate the cupcakes.




Saturday, 29 September 2012

Bearcub Jacky (and lots of chocolate...)

A few months ago, the girls of  Sugartremens Magazine proposed in their habitual contest  "The Challenge of Tristan"  create any kind of sweet based on cartoons characters.I did not take part, but it made me think... if I had to create a cartoon cake, what would it be? And thinking and thinking, also came the for David's (my husband) birthday cake. The decision was easy: Bearcub Jacky, one their favorite childhood cartoons (here in Spain was called Jackie & Nuca)


As the modelling fondant is something that I panic (although I am slowly taking the fear out), I found converting the two main characters into cookies will the be easiest and also, use the cookies for making some trees. And, if Buddy "Cake Boss" can place pools in cakes, I can place a lake. And... Yes, I can!! It's as simple as two words: Pipping Gel.


The good thing of planning a project during two months is you got everything under control at the end (something strange in me, always improvising during the project).The cake was to be chocolate. Chocolate cake filled and covered with chocolate ganache. No fondant this time. Well, almost, just a little to make the base of the lake, but nothing more ...


I took the recipe for the chocolate cake from the first issue of Sugartremens. It's delicious. Just note this cake recipe makes not very firm cake, so you have to be very careful while filling and covering the cake in order it doesn't fall apart (the original cake is covered with whipped cream, which is more light and soft).



SUPER CHOCOLATE CAKE

Ingredients

For the cake:
  • 50 gr corn starch
  • 3 tbsp cocoa powder
  • 100 gr white sugar
  • 100 gr brown sugar
  • 60 gr olive oil (not extra virgin)
  • 75 gr butter
  • 225 water
  • 125 gr bitter chocolate, chopped
  • 2 eggs
  • 125 gr flour
  • 2 1/2 tsp baking powder
  • 2 vanilla extract
For the ganache:
  • 300 gr bitter chocolate, chopped
  • 150 ml heavy cream

Preheat oven to 170ºC (340ºF)
Sift the flour and the baking powder. In a saucepan, mix with a whisk water, cocoa, sugars and corn starch. Put the saucepan on the stove and heat over a medium fire, stirring all the time until it start to boil. Then remove from the stove. Add butter and chocolate while stirring until dissolved completely. Add one of the two eggs, vanilla and oil whisking constantly until we see that all ingredients have been incorporated into the mixture. Add the other egg as the first .Now incorporate flour and baking powder and mix well. Put in pan (greased or lined) and bake about 40 minutes, until a toothpick comes out clean. Let it cold in a rack before demold.

To prepare the ganache, heat the cream about 2 minutes in the microwave. Add the chocolate and stir with a whisk until you have a homogeneous mixture. Let cool completely before using.

Wednesday, 19 September 2012

Chocolate Chip Cookies

Yuuummmm!! This cookies are delicious, and the best, super easy to make.


I've got lot of recipies of  cookies, but, neither one that was the basic chocolate chip cookie recipe. Well, doesn't matter, just a few clicks in google gives you a quick solution. There are thousands in the net, but I found this one in "All Recipies" which seemed to be great. The best is you can change measure system and  number of servings with a simple click. The one I've used is for 12/16 cookies. And believe me, it's not easy to resist the temptation to eat them all. Don't say I didn't warm you.


CHOCOLATE CHIP COOKIES

Ingredients:
  • 115 gr butter
  • 100 gr white sugar
  • 110 gr brown sugar
  • 1 egg
  • 5 ml vanilla extract
  • 190 gr flour
  • 2 gr baking soda
  • 5 ml hot water
  • 2 gr salt
  • 170 gr chocolate chips
Pre heat oven to 180º C (350º F) Beat  butter with white & brown  sugars until you have a soft cream. Add the egg and beat again until it's totally combined, and then add the vanilla extract. Dissolve baking soda in hot water and add it to the mixture. Stir in flour and salt and mix until all ingredients are combined. Then add the chocolate chips and mix it with a spatula. Make dought balls and flatten a little. Put them on a tray covered with wax paper and bake them about 10-12 minutes, until edges come browned.
Let them cold in a rack and enjoy!! 

    Monday, 20 August 2012

    And after the cupcakes, came the cake...

    I guess I couldn't choose a better day to publish this entry than today.

    First of all, today is Emilio's birthday, who, this cake is dedicated to, so, first of all... Happy B Day!!!! And  secondly, cause yesterday FC Barcelona played the first match in the Spanish football league, and, yes, we win!! (extra gift for Emilio, FC Barcelona fan, as you can see!)


    Last week, Sonia (she was who encourage me to try, with only a month and half in this world of baking, to make my two rose cakes, the one classical in pink and the one in chocolate) asked me for a cake for her husband's birthday, and I proposed her this soccer themed cake.

    Well, actually, not this one. Because the initial idea was an uncovered layer cake with layers of red velvet and vanilla cake dyed in blue, chocolate buttercream filling and vanilla buttercream on top simulating the grass.

    But..., Thursday, entering fully in a heatwave, and taking into account that the cake should withstand a lot of miles by car, changed my mind and discard the buttercream, more than anything because I did not want that the grass became a green pool and filling falling through the edges of the cake.


    So, fondant to the rescue, that also protects the cake and helps to conserve. And for the filling, no buttercream, no ganache... so, the less likely but most secure solution: Nocilla (the Spanish Nutella). And for the grass, royal icing!


    And here you have a photo, courtesy of Sonia, so you can see the cut with the team colors.



    Sunday, 29 July 2012

    Pink Strawberry Cake

    Oddly enough, today I bring nothing of chocolate. Really. No chocolate. And notice that my first idea was about making a chocolate cake with strawberry buttercream. Or a vanilla cake, strawberry jam filling, covered with chocolate buttercream. But no. It seems that today is strawberry day .And pink. Above all, pink. Well, the pink is my "little" mistake experimenting with a new food colouring, because the idea was to make a pale pink cake. Or at most, bubblegum pink. But hey, looks great next KA ...


    The truth is that I wanted to experiment with cakes, toppings and stuff, but in the end, in the rush, I went to play it safe. Yoghurt cake with strawberry jam filling, covered with strawberry buttercream. I know, too unoriginal, but very effective. 
    The only experiment was to bake the cake layer by layer (instead of cutting the layers after baked) with this recipe, and it works pretty good. 

    Recipes are not new, but here you have them in case you wanna try!


    STRAWBERRY CAKE

    Yoghurt Cake
    • 1 plain yoghurt 
    • 3 eggs 
    • 55 gr olive oil (not extra virgin) 
    • 250 sugar 
    • 225 flour 
    • 15 gr baking powder
    Preheat the oven to 180ºC (350ºF)

    Mix all ingredients in a blender except the baking powder, that we will add at the end, when the rest of the ingredients are well mixed. Then, bake the cake 35-40 minutes. Let it cold in rack and then cut it into 3 layers.

    Strawberry Buttercream
    • 250 gr butter (room temperature)
    • 2 tablespoon strawberry jam
    • 250 gr icing sugar 
    • Pink food colouring (optional)

    Beat the butter until cream. Add the jam and icing sugar and beat until blended. If you want, you add a little (or not so little) pink food colouring to colour up a bit (the mixture you'll have will be a very rare -not beautiful- pink ).

    To assemble the cake, firsts, with the help of a pastry bag, we outline the base of the first layer with buttercream, which will prevent the jam falling to the borders of the cake. Once we have this, fill the circle with the jam. Put up the second layer and repeat the operation. Then, cover with the third layer.

    Now it's time to ice the cake with the buttercream. Make a first coat to level the cake, cover any holes or imperfections and let rest in the fridge for 30 minutes. Past this time  remove from the fridge and cover with the rest of the buttercream. With a palette knife, smooth the surface as more as you can can, and the put the cake again in the fridge about 10-15 minutes. Remove from the fridge. Heat the palette knife with hot water, dry it with a coat and them, smooth all the surface with very low pressure. You'll need to repeat this step (heating the palette knife) every three of four movements. How many time it takes to completely smooth the cake? It depends on how accurate you wanna be ;)


    Friday, 20 July 2012

    Chocolate Layer Cake

    For the record before ... I know, another chocolate recipe...But this time it is not my fault. It's been a long time since my colleagues doesn't play the role of guinea pigs. So, with a pair of cakes in mind to big to be made "for two", I ask my colleague Iñaki to choose between two cakes: Strawberry Ombre Layer Cake or Chocolate Layer Cake. So.. I'm not guilty!!!


    This layer cake is pretty easy, except baking the layers of the cake with just one cake pan. So, it was baking one, wait, unmold, wash, bake another... Too much. I need to make an investment and buy a couple more of pan... There's no way to do a rainbow cake in this conditions, and I want to make one soon!!


    So, while I was waiting I started to play with my cutters and end up with this kind of rose!


    The cake can be filled with chocolate buttercream, as I've done, but you can also use vanilla buttercream, chocolate ganache. Well, the first idea was to prepare it with a ganache, but I was ran out of time to let ganache cold, so, I choose buttercream. Both recipes are adapted from the book "Cupcakes from de Primrose Bakery".


    CHOCOLATE LAYER CAKE

    Ingredients for the cake (3 layers 20cm - 8'')
    • 230 bitter chocolate
    • 170 butter, room temperature
    • 350 light soft brown sugar
    • 3 eggs, large
    • 370 flour, sifted
    • 1 1/2 teaspoon baking powder
    • 1 1/2 teaspoon bicarbonate of soda
    • 500 ml semi-skimmed milk, room temperature
    • 2 teaspoon vanilla extract
    For the chocolate buttercream:
    • 230 gr bitter chocolate
    • 340 gr butter, room temperature
    • 1 1/2 tablespoon milk
    • 1teaspoon vanilla extract
    • 375 gr icing sugar, sifted
    Preheat oven to 190ºC (375ºF)

    In the microwave, melt chocolate (previously chopped) heating in 30 seconds burst until it's completely melted. Let it cool.

    In a mixer, cream the butter, add the sugar and continue beating until the mixture is creamy. Beat the egg yolks in a clean bowl. Add them to the butter and sugar mixture and mix until it's completely integrated. Then add the chocolate and beat again until all ingredients are perfectly mixed.

    In a pitcher, mix well milk and vanilla extract. Sift flour with baking powder and bicarbonate of soda. Add 1/3 of the mixture of flour and 1/3 of milk and vanilla and beat until completely mixed. Repeat this process two more times.

    Whisk the egg whites until stiff, add them to the mixture and stir with a spatula making soft enveloping movements until fully incorporated.

    Divide the mixture into three equal parts in 3 molds of 20 cm, greased (it can be done with just one mold, but you'll have to wait unti the fisrt cake is baked and cold, then clean the molt, grease it, and start again). Bake about 30 minutes, until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let stand about 10 minutes. Demold and let cool on a rack.

    For the buttercream, melt chocolate in the same way we did before and let cool (this is very important, because if we mix the chocolate when still hot it'll melt butter!). Mix butter with sugar (previously sifted), vanilla extract and milk, and beat well until you have a cream. Add the chocolate and beat again until  you get   a creamy but firm mixture.

    Now it's time toassemble the cake.Fill a pastry bag with part of the buttercream (about 1/3). Take the first layer of the cake and "draw" a circle of buttercream following the contour of the ckaes (this will prevent buttercream from falling outside the cake), then fill the inside. Place the second layer over the first and repeat the process. Place the third layer and cover the top with buttercream. You can add some sprinkles or fondant decorations if you want. And then ...just enjoy!!


    Friday, 6 July 2012

    A year bloggin'

    Exactly one year ago, I published my first post in this blog. I didn't know where it was gonna take me, or how it would evolve, it was just a way to share a new hobby. 

    In a year a lot has happened, just notice the difference between my first "cupcake" and the ones I did yesterday. In this year, I discovered a world that was completely unknown to me.A year ago, didn't know that these cakes with spectacular shapes and colors were made with fondant, and the best, with patience and practice, I can do something similar. I found not only cupcakes, also cookies, cakes or macarons (god, what a great discovery, macarons!). It has grown my interest in experimenting in the kitchen and now I have thousands of recipes I wanna make. It seems, now, one of my biggest concerns is the oven to work properly.

    And the best part is sharing it here, read your comments on the blog, or on facebook, because there is nothing more rewarding than seeing someone takes the trouble to spend a few minutes of its time to comment on what you do. So, from here many thanks to all of you who read me always, sometimes, or only occasionally. To all you, thank you very much!

    Here you have a compilation of all of this year, which is not little!