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"Where I grew up, during Prohibition, there were in the same street, twenty-one underground bars and saloons. I learned to drive at thirteen, to be able to bring my father unharmed after his rounds at night in bars and among bootleggers. Sometimes, I waited in the car masturbating me. At fourteen, I learned that he had a mistress. At fifteen, I went to this girl gringue unsuccessfully. I was sixteen when my father disappeared overnight. I went in search of his mistress, that I found in a speakeasy opposite a brewery that my father had built. She taken to a hotel room. He was lying there in his sweat and vomit. I brought home and nursed him all night.
Doc Rhodes came in the morning. He was a junkie. Before leaving for school, I saw something in a heated spoon and sucked into a syringe. During the course of Latin, I passed the slumber to the excitement. Sorry I asked. I went to the billiard room S & H, where I trained at three-cushion billiards. The phone rang. My mother had found. My father was dying.
When I got home, he was dead. I had never set foot in a Catholic church, but I made a genuflection to his side, I kissed him, and spent the night in a Turkish bath. "
Nicholas Ray, Journal dating from the early 70 in Action (the direction of actor) , Yellow Now, 1992

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sweet potato waffles and pineapple compote vanilla

Ingredients (approx 4 waffles):
- 1 sweet potato, peeled, rinsed and shredded
- 1 large egg
- 30g flour
- 8 cl of cream
- 3 teaspoons brown sugar Mix all

ingredients, to form a waffle batter. Bake in waffle iron until the waffle is crispy, otherwise it will be difficult to remove from the mold. For the compote
pineapple
Cut a vanilla bean and retrieve the small grains, mix 300 g of pineapple cubes.
Cook in microwave for 2-3 minutes at full power, then blend.




other desserts vegetable?
- beet cake
- muffins with beetroot and oat bran
- cake cucumber
- chickpea cake with rum and fruit
- Struddel Turnips

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Jim Dodge, L'oiseau Canadèche, 1984


New French translation (after it lost sight , the semicolon in 85) of Fup , a short novel of 100 pages of Jim Dodge dated 1984 - his first in fact. 100 pages stylistically soaked in Old Rail, an Indian whiskey would have the power to make him immortal, and heavenly visions crossings so Steinbeck on acid. 100 pages on a trio Wild West than late or forgotten (it is still on the edge of the seventies, but nobody seems to be realized in this village) composed of an orphan 22 years obsessed by the fences, his grandfather Centennial player and cloth and a cane if obese need to haggle him a place when it takes a movie at the drive-in. It could be silly, boring naturalist is deadly - indeed the perfect launch pad for psychedelic who would throw himself into Junction Stone (book by cult here, a fucking cult novel, Karine) or post-Beat Not fade away (not always translated in France - gatitox, that you not try?). Too bad Howard Hawks (d. 1977) was not given an iron health Manoel de Oliviera (102 years old next month, still green) to shoot these innocent to size: from ground level at breast height.

Titou - is the name Jonathan Adler Makhurst II was then - had not kept many memories of the death of his mother, but those he had kept were incredibly vivid. Waking in the front seat of the car, alone, beads of rain on the windshield ... He had called his mom. He struggled to open the door. He had called "Mom! Mom! Mom! "Advancing on the pier ... He was crying and calling. He still had the image of bread crumbs soggy, holes in the railing of rotten wood - his mother floating, her face against water, as if looking at the bottom of the lake, something she would have left A big fall ... bird swam around his body. There was the sound of an explosion, and water wings, suddenly, when he began to scream. "

Jim Dodge, Fup ( Bird Canadèche ), translated by Jean-Pierre Carasso Cambourakis 2010.

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Sardines beccafico

Serves 4:

800g fresh sardines (I took the frozen fillets of sardine)

150 g breadcrumbs 80g

anchovy fillets

1 tablespoon grated Parmesan or pecorino

50 g raisins 50 g

gear

1 bunch parsley 2 lemons

2 cloves garlic

extra virgin olive oil

bay leaves

salt, pepper

Prepare stuffing: fry the garlic made peeled and crushed the pan in a half glass of oil, then remove and let the bread crumbs back into the sauce. Turn off the flame and add the grated cheese, mashed anchovy fillets in a little oil, pine nuts, raisins and chopped parsley. Add salt and pepper and mix everything.

Place sardines on a work plan; salt and distribute a portion of stuffing on each. roll up to form rolls, put the stuffed fish on wooden skewers, alternating with half the lemon slices and bay leaves, erect and sardines prepared in an oiled baking dish. Sprinkle with a little oil and lemon juice and cook about 15 minutes in hot oven at 180 degrees.

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tart with figs and almonds

Ingredients:

1 puff pastry 600 g figs quartered

2 eggs 3 tablespoons sugar

10 cl cream

almonds brown sugar +

In a pie plate, spread the dough, then arrange the figs.

In a bowl, beat eggs with sugar and cream, pour over figs.

Bake in preheated oven th180 ° for about 30 minutes.

Pour the almonds on top of the pie, sprinkle with sugar, and continue to grill a few minutes until the sugar caramelize.

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mousse cucumber with goat cheese

Another recipe from the book by Claire, " Agar-agar, slimming secret of Japanese "This little book is a goldmine for me!



Ingredients for 4 input version, version 8 or mini-glasses:
- 1 cucumber
- 200 ml of water
- 2 g agar (1 tsp shaved)
- 200 grams of cheese
goat cheese - 3 tablespoons chopped parsley or chives

Peel and seed the cucumber, mix it with water, pour into a saucepan, add the agar agar and simmer for 30 seconds.
Mash cheese with fork + parsley or chives, mix cucumber juice with hot.
Cool slightly and pour into 8 small glasses and refrigerate 1 hour.
Garnish with sesame salt or slices of radish sprouts as me!

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Muffins beet and oat bran

I still had a beet salad after my Japanese style, I wanted to incorporate it into a dessert, I remembered a recipe setting favorites in the blog Clothilde, neither one nor two, I threw myself!

Ingredients:

- 120 g of oat bran

- 120 g flour
- 1 tsp baking powder
- a good pinch of salt
- 100 g sugar cane
- 1 raw beetroot, peeled and
grated - 1
stirred yogurt - 2 tablespoons of sunflower huilede
- 2 eggs

For 12 muffins: about

Preheat oven to 180 ° C.
In a large bowl, combine bran, flour, baking powder, salt and sugar with a whisk to remove any lumps. Add the grated beetroot and mix gently.

In another bowl, whisk the yogurt, oil and eggs. Pour into the first mixture and stir with a spatula until there is no trace of flour. Add more yogurt if needed. It is normal for the batter is slightly lumpy: resist the temptation to overwork.

Pour into muffin cups, filling each three-quarters mark. (An ice cream scoop is handy for this.) Bake for 12 to 16 minutes, until surface is golden muffins. Serve warm or at room temperature.

recipe that inspired Clotilde, of Chocolate & Zucchini blog!

We loved these little pink cake, too sweet to eat but at the time of taste!