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Upon learning of the marriage of his nephew, Sarmiento wrote him a letter advising him not commit such an act, it would go against the foundations of love. This is the other side of one of the most conservative heroes of Argentina's history.

December 2, 1843

"You see, however, how I see the wedding. I do not think the length of the love that goes with the possession. I would describe this passion as well: a desire on the satisfied. You depart from the principle that love is not forever. Take care to cultivate an appreciation of his wife and appreciate their good qualities. You hear this, your happiness depends on the observance of this precept: do not abuse the joys of love, not to overstep the limits of decency, does not make his wife lose modesty to lend strength to make all kinds of madness. Each new enjoyment is an illusion lost forever, each new favor of women is a piece that is pulled out of love. I have spent some love and I look with disgust concluded that significant women were in my eyes No more defects that pleased me too.

The illegitimate love's so tasty, that being the independent woman spurs our desires with the resistance. "

Mariano Moreno

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Daring Bakers December Challenge: Christmas Stollen. Mine is filled with marzipan decorated Christmas cookies

The 2010 December Daring Bakers' challenge hosted by WAS Penny of Sweet Sadie's Baking . She chose to challenge Daring Bakers' to make Stollen. She adapted a friend's family recipe and it Combined with information from friends, Techniques from Peter Reinhart's book ......... and Martha Stewart's demonstration.

As usual the presentation of the challenge must be in English. Once submitted I will say that this month is about to make a stollen. Typical Christmas sweet German. It originated in the Saxon city of Dresden and its elaboration is a bit long and laborious. But the result is exceptional. Several successful versions and one of them is the filling of marzipan stollen which is what I have set for this challenge. It's really rich and strong, nothing better to face the cold days and long winter.

hope you like it and enjoy it as much as I mulled wine, coffee, tea, chocolate or what more you want. It's worth the work, this real jewel of Germanic pastry. I recommend it.

filled with marzipan STOLLER

Ingredients:
For the first dough: 375 gr
.
strong flour 250 gr.
milk 100 gr. Bakery fresh yeast
15 gr. of flour improver (optional)

For the second mass 625 gr.
strong flour 150 gr.
milk 8 gr.
salt 150 gr.
sugar 375 gr.
butter 300 gr. raisins soaked in rum and well drained
225 gr.
chopped candied fruit 200 gr.
rolled almond lemon zest
a little grated nutmeg
a little ground cloves
a little vanilla or vanilla sugar

For the marzipan 250 gr.
ground almonds 200 gr.
powdered sugar 50 gr.
water a drop of almond extract (optional)
Finally:

melted butter and powdered sugar (the exact)

Preparation of marzipan, the day before : Place the pot blender all the ingredients with the paddle attachment on medium speed and give. Let it knead well, then let stand in a cool, dry, covered with plastic wrap for 24 hours. After this time and can be used to make figurines, nougat, gingerbread Cádiz ... etc. or if it is nougat box, put it directly, alone or combined with other elements and stop pressing for at least 24 hours. The process of kneading can be done perfectly by hand. Is preserved for a long time in a cool, dry place, tightly capped.
Stollen Preparation: In the pan of the mixer or in a bowl, put the 375 gr. strong flour, milk at room temperature, crumbled yeast and improver if used, knead and let stand covered until double in volume. Then put everything in a large bowl and add the remaining flour, strong, indicated for the second mass, milk, salt, sugar, lemon zest, nutmeg, ground cloves, vanilla or vanilla sugar and 125 gr. butter, knead again and add the remaining butter. When it is well incorporated add the raisins, almonds and candied fruit, knead a few times for fruits and raisins are well-incorporated but do not break and leave the dough in block for 20 minutes tightly covered with plastic wrap. After these 20 minutes of rest divide the dough into portions of 500 gr. bowling, making sure that the fruit is on the inside and the ground is not broken. These balls then let stand covered for 15 minutes. After this time, flatten slightly and bolar the table and a lightly floured rolling pin, rolling the central part so that the sides are a little more bulky or heavy. Place marzipan uncilincro as shown in the picture and join the sides. Let it ferment well covered. There should be a very long fermentation to be kept moist and do not lose good quality. Once volume has increased slightly brush with egg and bake at 185-190 º C for 20 minutes. While this will obviously depend on the size of Stollen and ovens. Remove from oven, place on hot grill and brush with plenty of melted butter. Batter immediately in powdered sugar, let it cool completely and store tightly covered. It is well preserved and are richer when they are made in advance.

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II, Snowflakes

DECORATED WITH COOKIES MARZIPAN II (SNOW)

Dough

200 gr. butter

200 gr. sugar

350 gr. flour 1

egg

1 teaspoon grated lemon rind

For the marzipan (1 kilo of marzipan)
500 gr. ground almonds

400 gr. powdered sugar

20 gr. sugar (optional)

100 gr.
water blue dye pasta sugar

Blue (Wilton)

marzipan Preparation: Put in the pan blender all the ingredients with the paddle attachment on medium speed and give. Let it knead well and then leave in place cool, dry, covered with plastic wrap for 24 hours. After this time and can be used. You can make the marzipan dough entirely by hand, is very simple.

cookies Preparation: In a bowl put the softened butter and work it with sugar. When creamy add the egg, vanilla essence. Working for a while and add the flour. Work the dough again and when it is very compact and is divided into two sets of two parchment paper. Adjustable stretch with a roller to a thickness that can range from 6 mm to 1 cm. I do them for 6 mm. Once rolled left in the fridge for a couple of hours or overnight. Then cut with a pastry cutter (cookie cutter) as holly leaves. Place on baking trays lined with paper and bake at 180-190 º 8 to 10 minutes depending on your oven and the thickness of the cookies. Let cool on rack then. Once the marzipan and rested it dyed with red and green food coloring, kneading well. Then the roller extends green, is cut with the same mold as biscuits and sticks to them with a water pinceladita. Are the leaf veins with a knife and then the red marzipan form small balls. Are positioned as shown in the picture and we have decorated our Christmas crackers

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Hemco No 49 Biscuit decorated with marzipan I very Christmas.

few days ago Paula's blog With paws in the mass informed me of several courses biscuits decorated with Christmas is giving, but I really can not go, because at 21 days I have a lot of work and too many things to attend to, but with a book I have decided to use cookies and marzipan to decorate I have been well and I'll put these holly leaves and then another day a few flakes of snow have fallen, at least, curious. Marzipan is also very grateful and stain very well, I like more than the icing or fondant and so now I'm using this technique also can not be over Christmas. Hope you like. In addition to this recipe I want to participate in the event of Made in my kitchen, and the number 49 which is hosted by Nuria the blog Petita Cuina , quite rightly, given the dates we have chosen it as the theme Christmas Recipes.

DECORATED WITH COOKIES MARZIPAN

For the dough 200 gr.
butter 170 gr.
sugar 350 gr.
flour 1 egg 1 teaspoon
good vanilla. (Bourbon) *

For the marzipan (1 kilo of marzipan)

500 gr.
ground almonds 380 gr.
sugar 20 gr. sugar (optional)
100 gr.

water

marzipan Preparation: Put in the pan blender all the ingredients with the paddle attachment on medium speed and give. Let it knead well, then let stand in a cool, dry, covered with plastic wrap for 24 hours. After this time and can be used. You can make the marzipan dough entirely by hand, it's easy
cookies Preparation: In a bowl put the softened butter and work it with sugar. When creamy add the egg, vanilla and some orange dye. Working for a while and add the flour. Work the dough again and when it is very compact and is divided into two sets of two parchment paper. Adjustable stretch with a roller to a thickness that can range from 6 mm to 1 cm. I do them for 6 mm. Once rolled left in the fridge for a couple of hours or overnight. Then cut with a pastry cutter (cookie cutter) as holly leaves. Place on baking trays lined with paper and bake at 180-190 º 8 to 10 minutes depending on your oven and the thickness of the cookies. Let cool on rack then. Once the marzipan and rested it dyed with red and green food coloring, kneading well. Then the roller extends green, is cut with the same mold as biscuits and sticks to them with a water pinceladita. Are the leaf veins with a knife and then the red marzipan form small balls. Are positioned as shown in the picture and we have decorated our Christmas crackers

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"I have fear of falling in love" Love Letter

There

in love a factor by which we have all passed and probably many of us have raised: Fear of falling in love for fear of ending up injured.

The fear of suffering for love is a classic pose, and very interesting, in matters of romantic love.

For starters, if we read it alone is not an approach that makes sense, because no one can be afraid, or rejection, love or falling in love. We all agree that love is all that saves us from this world. Therefore the proposition must be rooted bad experiences in love, or rather, bad experiences relations. Then as a second step, we remove the side and talk about love relationships between people.

Love has no one to blame for bad relations lived. Are couples, people that we left a bitter taste, a bad relationship, a bad experience.

Love is always a good experience between two people. There is only love when two people are happily living their relationship, their encounter. Only then is love, everything else is not. So bad relationships or bad experiences, do not fall into the category of true love.

There are relationships that start out of mutual love and true, but then end labeled evil and bad experiences, where we take the blame back to the love of suffering that was the end of it.

In such cases where we failed to take, or did not know want to see, that love has left the relationship before we would finish it.

It's hard to accept that love has its own life and that comes into our lives in the same way it goes: when you want and without warning. We believe that we are falling in love with someone, when true love was long ago and we believe that the relationship should end when love is gone long ago.

costs us assume that love has its time and can not handle them as more like us. So we always felt that behind him. This results not end the relationship when it should end, or when love is gone. Stretch the wrong time, perhaps thinking that love will return, and the relationship enters the stage of "no love."

This stage is dangerous because the relationship is transformed into a pair of two strangers who are supposed to be together. There being no love, and when two strangers, may end up hurting perfectly. Only at this stage of "no love" is that one can get hurt.

why all relationships must end at the stage of love. The cut someone, should be the last act love with your partner. Always in the final stage of love, not enter into the stage of two strangers who can hurt.

Another example may be the true relationship where true love never existed, nor were reciprocated. So are people who always end up injured in all their relationships, and this is a header of his sentences.

low self-esteem people are seeking this kind of relationship where there is no obligation on the part of another because subconsciously believe they deserve someone who respects them and truly want. Its low self-esteem indicates that they deserve the best in love and relationships that are just looking for that resonate in their low self-esteem. Therefore always suffer. So live to repeat this phrase, because for them love is always someone who does not want them.

should not be afraid of what we can make love to us, as it is the love that should be afraid of what we can do it.

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holly Advent Calendar. December 14, always a special day. My Christmas stories and nougat thousand

December 14 Today is a special day. All my life I have known him as a special day because it is the wedding anniversary of my parents. What a beautiful bride, how precious dress!. A snow was falling in the city, when a beautiful church, which incidentally I see every day as it is against my work, my parents joined their lives, both young and life to share. A wonderful adventure, a tough way in which they had to fight hard, perhaps too ...

Many times I have listened with my mouth open the story of your wedding from the lips of my mother and I always did my sister and me the same question: Why were not we?, Why do not we guests?.

Also today is a special day because for the first time participated in the Advent Calendar organizes every year Noema . received your invitation to participate and I doubt many doubts, because just this year, when my head and my heart are not rightly know where, perhaps not up to what is expected, and especially after seeing the great entries of those who have preceded me in Calendar. Exciting and wonderful traditions, customs, personal experiences, recipes ... Really no words to describe it, but I think you are all very understanding, especially in these days where I think we would be better, and disculparéis if not what you expected. I made it with love. Now I put hope and love in small things, details, everyday, in the work and daily life without thinking too distant future, only today and tomorrow. I just care about what appears is considered important today, my head is a thought and my heart and soul one wish.

Today I also want to thank God for having met the world's most extraordinary person, a star always shine and shine with light itself and have had the good fortune to be my mother. Thanks to her I have memories of having always lived a wonderful Christmas.

For years spent in the hometown of my mother in a big house where we met many people. My grandmother had been preparing during Advent, and marzipan figurines, nougat, coconut, egg yolk, chocolate, had truffled partridge, dried mushrooms, picked up the rich harvest of walnuts and almonds, which used to put together raisins, figs and prunes and for adults a glass of anise, was always a ham for her and so a lot of things and what the people had not had it my mother who also was busy in looking out requested, such as gelatin or isinglass to make a tasty jelly transparent and accompanying truffled partridge. I remember year after year, when we were riding in the car, my mother is always forgotten something was up back home, took a while and satisfaction with face turned to sit on your front seat next to my father. Mysteriously return our beds were occupied by the toys that we had left the Kings and of course the return was made much more bearable with the hope of seeing if their Majesties had been in our house.

get here was synonymous with car download and immediately go get the tree. A simple little pine then we filled with colored balls, those that break, every Christmas fell a few. Then the lights and shiny tinsel different colors, these ornaments would be today would be "politically incorrect" but then we thought the most beautiful in the world and certainly to me it seems to me now because they were full of love and illusion. Nobody has invented a time machine? ... With closed eyes return to those moments.

remained to put the tree in the fireplace, nice! Following the preparation rode a table to put the Bethlehem, Nativity with everything you need, the Child, the Virgin, St. Joseph, the star, the Angel, ox, mule, river, mountains, snow, animals, shepherds and then gradually we closer to the Magi, Melchior, Gaspar and Baltasar ...

I seem to smell the intense aroma of Christmas the big house, feeling the cold night when you go to bed and looking very busy wandering two extraordinary women My mother and my grandmother.

This year I will live a different holiday season without the most important person in my life. I do not know how they will be, I do know is that I'm going to go terribly wrong, but I will continue decorating my house, putting my birth, my Christmas Pyramid by I have Noema , placed at the entrance the tree, filled with memories of Zurich, Basel, Strasbourg, Stockholm, Warsaw, Nuremberg, Passau, Munich, Innsbruck, Vienna, Madrid, Zaragoza ... From the branches of my Christmas tree hung some of the best memories of my life I'll keep forever in my heart. Thanks Noema for letting me open a window Advent Calendar this precise here and let some of my best memories

Now I'm going to sweeten the day with some varieties of sweet English par excellence during the holidays, nougat, that nougat made with patience, love, affection and does not come packaged in a carton, that has a thousand preservatives, flavors, colors, delicious nougat that we can all do with a little imagination, will and work of course. I assure you that the nougat artisan, craftsman but really has nothing to do with anyone else. Is it because we love to do that ....? HAPPY ADVENT FOR ALL. THANKS FOR LISTENING MY STORIES OF CHRISTMAS.

marzipan nougat BROWN GLACÉ

Ingredients:

For the marzipan 500 gr.
ground almonds 400 gr.
powdered sugar 100 gr.

water

For
chestnut butter 500 gr. butter at room temperature

250 gr.
chestnuts syrup 2 teaspoons vanilla sugar

150 gr. chestnuts in syrup, well drained

we use the syrup to make candied butter
chopped marron glacé.

marzipan Preparation: Put in the pan blender all the ingredients with the paddle attachment on medium speed and give. Let it knead well, then let stand in a cool, dry, covered with plastic wrap for 24 hours. When the dough has rested marzipan working a bit with your hands, then onto a surface dusted with icing sugar, rolled with smooth roll. Preparation
butter nuts: Place in mixer attachment rods cut butter into pieces and softened, sugar, vanilla and beat. When a little Cream, add the chestnuts caramel syrup and beat again until smooth and uniform, taking care not cut it. Once done, add chopped chestnuts in syrup, mix well and set aside. Mounting
nougat, marzipan sheet with a roller on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and sides with wax paper or parchment paper and silicone double layer put a layer of marzipan. Then put a brown butter capita, then marzipan, then bits of marron glacé, then again marzipan, brown butter, finishing with marzipan. Cover well and put a weight, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut.

nougat with cherries and COCO MARZIPAN

Ingredients: For the marzipan

500 gr. ground almonds

400 gr. powdered sugar

100 gr. For
water coconut

200 gr.
condensed milk 200 gr.
grated coconut 100 gr. white rum and coconut liqueur

red cherries of good quality whole

Preparation of marzipan: As in the previous case.

coconut Preparation: Mix the grated coconut with condensed milk and rum. Let stand a while in cold.

nougat Mounting: Laminar marzipan with a rolling pin on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and sides with wax paper or parchment paper and silicone double layer put a layer of marzipan. Then put a thin layer of coconut and a cherry, then again marzipan, coconut and cherries repeat and end with marzipan. Cover it and put weight on it, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut.

Nougat Marzipan, BUDS AND TRUFFLE

For the marzipan: As in the past both in ingredients and in the form of elaborate

fine for the tip: like the recipe below for ingredients and method of manufacture.
For
truffle butter 250 gr. black cover 250 gr.de

coverage

milk 500 gr.
butter Preparation truffle butter: Melt in a saucepan over low heat two hedge cals and let sit until hardened. Meanwhile beat the butter in the mixer with the attachment rods, then start adding the melted chocolate stirring constantly until it forms a cream. Leave in a cool, dry place until it has hardened. The refrigerator will be too hard to later put in layers, it is best in a cool but not as much as nougat bar
Mounting, laminating the marzipan with a rolling pin on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and lateralescon waxed paper or silicone oven double layer. Then put a layer of marzipan, then a layer of truffle, then marzipan and then a yolk. Denuevo start and finish by a layer of marzipan. Cover well and put a weight, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut .

YOLK TURRÓN TOAST
Ingredients: for 1 kilo of nougat
500 gr.
of ground almonds 250 gr.
powdered sugar 200 gr
10 buds. 1 dl sugar water

sugar sprinkles to burn the end with the blade

Preparation: Boil water with sugar, and when it starts to boil count 3-4 minutes. On the other hand, we will separate the yolks from the whites. The whites will keep in the freezer for another day, and the buds break, ie remove some but not beat them for not forming foam. When the syrup is ready to thread. ie that wetting two fingers forming a trickle between them, let cool a bit and when he rested a little pour over the egg yolks, never removed. This mixture is strained and put back into the pot to cook it. It is important not stirring constantly to prevent sticking. When you have the desired texture remove from heat, place in a bowl and cool. Put in the pan mixer almonds, icing sugar, egg yolk and cold thin and give average speed. Let it knead well and move to a mold lined with paper nougat or a good foil. Pressed for at least 48 hours with a weight. After pressing, sprinkle the surface with sugar sprinkles, burning with the blade and let dry.

chocolate frosting

Ingredients: ¼ to 1 kilo and 250 grams
nougat.
black cover 150 gr.
butter 250 gr. Coverage
milk 100 gr. almond praline and hazelnut essence
A little rum, almond, vanilla or whatever you prefer.
100 gr. of toasted almond sprinkles
1 dl. of cream

Preparation: In a bowl put the two kinds of coverage, butter, cream and melt slowly over low heat. Remove and add the praline and substance chosen. Stir well with rods. Then add sprinkles of toasted almonds and stir well so that it is well blended. Transfer to a pan lined with acetate paper for the chocolate is shiny. Allow to cool for at least 24 hours. And after this time you're ready to cut and eat. This nougat supports all variations we want.

I often do for the kids putting a layer of chocolate cream, in this case without grain of almond, let it cool a bit, I put "Lacasitos" and cover it with another layer of chocolate cream. Decorum Lacasitos whole surface and cool. I love it.

chocolate nougat If this is not going to take children we flavored with rum, brandy, liqueur whisly, Catalan cream ... etc. The combinations can be endless.

I hope you have enjoyed these nougat and give you an idea to do some of them, varying your liking what I want. A good choice to enjoy this Christmas. Thanks.