Pricking someone's conscience................
I know someone who know someone that knows someone who told me about this someone who cannot speak about thyself without romanticizing it. A little bit of it can be acceptable but when it becomes habitual and when is often blown out of proportion to purposely show-off to others is another story. I was raised to be always modest and honest to others and to myself but my path unfortunately always crosses with these kinds. My classmate in grade school, my friend in high school, our neighbor when I was growing up, my list is so loooooong. And I don't wanna be the one to cast the first stone but self gratifying cocky attitude is a crime.
But come to think of it, I've always loved the word respect, and so be it. Obviously, I think I just have to wait that time can heal this arrogance. Or well, I could probably just try to be an "adult" who minds my own business and accept things for they are. Or maybe an adult who loves these kinds of childish games :-)
I didn't grow these bananas but these are Fair-trade bananas cultivated from a small farm in Madagascar sent by a friend. I'm sending this over Amy of Playing House, our lovely host for this week's Grow Your Own, a delicious backyard and garden grown recipe event created by Andrea of Andrea's Recipes.
Banana Tarte Tatin
Ingredients:
4 to 5 bananas
200 g of sugar (about one cup)
1 pastry dough (recipe of Pate brisé here)
100 grams of butter (half a stick)
1 tablespoon of lemon juice
2 tablespoons of white rhum
Procedure:
In your baking dish, put the butter (cut in small cubes), the lemon juice and sugar and make a caramel over low fire. Once the caramel thickens add your bananas. Remove from heat and let it cool. Put your pastry dough on the top and cover the entire banana caramel. Be sure that the edge are rightly tucked on the sides. Bake it in a pre-heated oven at 200° celsius for 20 to twenty five minutes. Once it's golden brown slowly turn of the oven. Unmold the tarte delicately on your plate. Drizzle it with the rhum and flambée it infront of your guests.
And my little girl is doing well now, thanks for all your wishes and prayers :-)
I know someone who know someone that knows someone who told me about this someone who cannot speak about thyself without romanticizing it. A little bit of it can be acceptable but when it becomes habitual and when is often blown out of proportion to purposely show-off to others is another story. I was raised to be always modest and honest to others and to myself but my path unfortunately always crosses with these kinds. My classmate in grade school, my friend in high school, our neighbor when I was growing up, my list is so loooooong. And I don't wanna be the one to cast the first stone but self gratifying cocky attitude is a crime.
But come to think of it, I've always loved the word respect, and so be it. Obviously, I think I just have to wait that time can heal this arrogance. Or well, I could probably just try to be an "adult" who minds my own business and accept things for they are. Or maybe an adult who loves these kinds of childish games :-)
I didn't grow these bananas but these are Fair-trade bananas cultivated from a small farm in Madagascar sent by a friend. I'm sending this over Amy of Playing House, our lovely host for this week's Grow Your Own, a delicious backyard and garden grown recipe event created by Andrea of Andrea's Recipes. Banana Tarte Tatin
Ingredients:
4 to 5 bananas
200 g of sugar (about one cup)
1 pastry dough (recipe of Pate brisé here)
100 grams of butter (half a stick)
1 tablespoon of lemon juice
2 tablespoons of white rhum
Procedure:
In your baking dish, put the butter (cut in small cubes), the lemon juice and sugar and make a caramel over low fire. Once the caramel thickens add your bananas. Remove from heat and let it cool. Put your pastry dough on the top and cover the entire banana caramel. Be sure that the edge are rightly tucked on the sides. Bake it in a pre-heated oven at 200° celsius for 20 to twenty five minutes. Once it's golden brown slowly turn of the oven. Unmold the tarte delicately on your plate. Drizzle it with the rhum and flambée it infront of your guests.
And my little girl is doing well now, thanks for all your wishes and prayers :-)
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