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Diplomat

Diplomat



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The gelatin is soaked in the pineapple juice.

Separate the eggs, beat the egg whites with half a cup of sugar. Put the yolks and the rest of the sugar and milk in a saucepan. Put them on the fire or on the steam bath. Mix until the composition thickens, add the softened gelatin. in the juice. Mix the whipped cream, the egg whites, the yolk composition and the raisins plus a box of finely chopped pineapple.

The biscuits are placed on the edge of the tray and on the bottom of the pineapple and the kiwi slices. Let it cool for about 4 hours then garnish.


Diplomat Cake

When you want a good, refreshing, quick dessert that won't keep you in the kitchen much, choose Diplomat Cake.

It's not hard to do at all, if you respect exactly what I write here, it comes out quite a lot, it comes out somewhere at 8-10 consistent portions and it's not very expensive either.

With the combination inside the cake, you can play indefinitely! You can mix fruits, you can make with a single fruit, stopping at pears, grapes, strawberries, peaches, cherries, apricots, pineapples, etc. The only ones not recommended are kiwi and fresh pineapple, which can compromise the action of gelatin.

Ingredient tray 14cm / 24cm

Diploma Cream

  • biscuits 16-20 pieces
  • 3 eggs
  • 80 g of sugar
  • a compote & # 8211 Fruit Cocktail (420 g)
  • 10 g gelatin
  • 350 ml whipped cream (I combine whipped cream with fermented cream, that's the taste I like) + 1-2 tablespoons sugar
  • a sachet of vanilla sugar
  • note- the amount of sugar is not exact taste of the cream at the end (DO NOT PUT THE FRUITS, YOU WILL ADD THEM AFTER) and supplement with powdered sugar, if you like sweeter, but make sure that the biscuits are very sweet, so I do not -I would recommend adding more

For decoration

How to prepare Diplomat Cake

Start with the fruit, which you put in a strainer.

Put gelatin in a cup, along with 50 ml of cold water.

Mix the eggs with the sugar and put them in a double-bottomed bowl over low heat.

Stir continuously with a whisk until the sugar is diluted and the composition slightly thickened and frothy & # 8211 approx. 2-3 minutes.

Turn off the heat and let it cool (2 minutes) while mixing whipped cream with sour cream, vanilla and sugar, until it has a firm texture.

Take the gelatin and put it in the hot egg composition, stir to melt and mix.

Cool completely by placing the vessel in another in which you put cold water.

Incorporate the chilled cream, with a whisk, into the whipped cream. Chicken and fruit & # 8211 stop a few.

Homogenize by mixing gently.

Prepare a 14cm / 24cm tray (a wider cake tray) and wrap it in cling film.

Put some fruit on the bottom of the tray, then pour half the amount of cream.

Syrup biscuits in the syrup left over from the compote and place them in a layer over the cream poured into the tray.

Put the remaining cream, level nicely and add another layer of syrupy biscuits.

Cover the tray with cling film and refrigerate for a few hours or overnight.

Peel off the foil and, with a firm motion, turn the cake over on the plate.

Garnish with whipped cream well, sweetened to taste.

You can prepare Diplomat Cake with a countertop, instead of biscuits, according to the recipe you can find HERE


Diplomat cake

A diplomat cake is the perfect choice for a special occasion, be it a birthday, name day or New Year's Eve. If you like to enjoy a slice of diplomat, follow the recipe below.

How to make a diplomat cake:

To prepare this diplomat cake, put the gelatin soaked in 50 ml of compote juice. Take the juice from the compote and put it in a bain-marie with gelatin until it dissolves. Allow to cool then add the beaten egg yolks.

Can you resist this diplomatic cake?

Beat the egg whites separately with the sugar and incorporate them into the gelatin composition. Add half the whipped cream and diced pineapple. On the bottom of a pan or cake forms is placed a layer of biscuits, possibly soaked in fruit juice. Pour the composition. Let it cool for a few hours.

Then take it out on a tray and garnish with the rest of the whipped cream and fruit.

Sent by: Andoniu Dorina

0 / 5 - 1 Review (s)

Soak the gelatin in cold water. Add enough water to cover it. Half of the amount of milk is boiled with half the amount of sugar, in a thicker pan, so that it does not stick. (if you have patience, steam it).

Rub the yolks and eggs with the rest of the sugar, flour and dissolve with the remaining milk. When the milk boils, add the milk mixture with flour and eggs and stir all the time so that it does not stick.

Gelatin is applied when the cream is as thick as sour cream.

If it softens, the cream is left on the fire until it becomes like a thick cream. Leave to cool until it reaches "calie".

While the cream cools, prepare the fruits, the pan in which we put the cream. In the pan we put wet cellophane on the edges and bottom of the pan, in which we place kiwi and tangerine fruits.

We cut the pineapple into cubes, which we drain well from the juice, we cut the rest of the fruit into cubes.

Beat the whipped cream until it no longer falls off the target, with the mixer, then in another higher bowl we put a little of the cream, a little of the whipped cream and we beat them very well. We do this until everything is over.

Put the fruit in the cream and put everything in the pan.

At the end, we put the biscuits soaked very little in the pineapple juice.
Let it cool for a few hours, then turn it over on a plate and garnish with whipped cream (250 ml), as you like.

It is very easy to make and not expensive.


Voted. Corrupt police, military, diplomats and officials will be left without a special pension

Europol trade unionists say police and military will lose their right to a special pension if convicted of corruption.

This is in accordance with a new law adopted on Wednesday by the Senate, which includes other categories, mediafax.ro reports.

According to Europol, on Wednesday, in the Senate, a bill was unanimously adopted which stipulates that the military, police and civil servants with special status, members of the Diplomatic and Consular Corps, judges of the Constitutional Court, aeronautical staff will no longer receive a service pension. civilian navigator, members of the Court of Accounts who have been convicted of corruption offenses.

The normative act writes that “the military, police and civil servants with special status who have been definitively convicted for committing a crime of corruption among those provided in art. 289-291 of Law 286/2009 on the Criminal Code, if the crime was committed in the capacity for which the person benefits / could benefit from a service pension ”.

The bill was adopted by the Senate as a decision-making Chamber and returns to the Chamber of Deputies for the new article introduced in the Senate Legal Committee. The Chamber of Deputies will decide whether and in case of initiating criminal proceedings, the request for granting the service pension will be suspended.

"The initiation of criminal proceedings, for one of the mentioned offenses, entails the suspension of the settlement of the application for granting the service pension or its suspension, if it was granted until the final settlement of the case. (…) If the dismissal, waiver of criminal prosecution, payment or termination of the criminal proceedings or waiver of the application of the sentence against a person mentioned above is ordered, he is returned to the previous situation and the service pension he was deprived of is paid ”, write in the document.

The beneficiaries of the old-age service pension from the Ministry of Internal Affairs are the military, police and civil servants with special status, in activity, who cumulatively meet the following conditions: they have reached the standard retirement age for the age limit and have an effective seniority of at least at least 25 years, of which at least 15 years is seniority.

The standard retirement age for the age limit is 60 years, and reaching this age is achieved by raising the standard retirement ages. The service pension from the Ministry of Interior can be: old-age pension, early retirement pension and partial early retirement pension, according to art. 15 of Law no. 223/2015 on state military pensions, with subsequent amendments and completions.


Soak the gelatin in cold water. Add enough water to cover it. Half of the amount of milk is boiled with half the amount of sugar, in a thicker pan, so that it does not stick. (if you have patience, steam it).

Rub the yolks and eggs with the rest of the sugar, flour and dissolve with the remaining milk. When the milk boils, add the milk mixture with flour and eggs and stir all the time so that it does not stick.

Gelatin is applied when the cream is as thick as sour cream.

If it softens, the cream is left on the fire until it becomes like a thick cream. Leave to cool until it reaches "calie".

While the cream cools, prepare the fruits, the pan in which we put the cream. In the pan we put moist cellophane on the edges and bottom of the pan, in which we place kiwi and tangerine fruits.

We cut the pineapple into cubes, which we drain well from the juice, we cut the rest of the fruit into cubes.

Beat the whipped cream until it no longer falls off the target, with the mixer, then in another higher bowl we put a little of the cream, a little of the whipped cream and we beat them very well. We do this until everything is over.

Put the fruit in the cream and put everything in the pan.

At the end, we put the biscuits soaked very little in the pineapple juice.
Let it cool for a few hours, then turn it over on a plate and garnish with whipped cream (250 ml), as you like.

It is very easy to make and not expensive.


From the King's service at the age of 22, in the service of the country at 33. Stories with kings and etiquette from Sandra Gătejeanu-Gheorghe, diplomat and former head of the protocol of the Royal House of Romania

Sandra Gătejeanu-Gheorghe she is 33 years old, she studied law and political science, and from the age of 22 she became the head of the Protocol of the Royal House of Romania, during which time she took care, in the vicinity of King Mihai and the Royal Family, of all the great events involved official ceremonies, from the return of King Michael to Peles Palace (for the first time since 1947), to the diamond wedding of Their Majesties and the funeral of Queen Anne and King Michael.

Sandra Gătejeanu-Gheorghe has two boys, who have radically changed her life, and she works in the diplomatic corps after passing an entrance exam that seemed the hardest she had to take so far.

You are going to read an interview-story about a man for whom elegance has become a profession.

Why did you choose to join the Ministry of Foreign Affairs?

After ten years at the Palace, in the service of the Royal House, I thought I would like to do more for the country. So, two years ago, I joined the diplomatic corps admission process. It was a rather difficult and lengthy selection procedure, lasted almost a year, and involved a lot of evidence, with a very thick bibliography: from the legal area, from history, geopolitics, international law, foreign and European affairs. It seemed to me the most difficult exam I have taken so far in my entire university career and beyond.

But the stake was a very important one for me: admission to the diplomatic corps, a very small group of professionals whose main objective is ultimately to promote our country abroad. And that was my stake, the desire to be able to do more for Romania and to be able to represent the country as I think is possible outside its borders.

Love of country, patriotism have become obsolete concepts that you take on and promote wholeheartedly. How did you manage to master them and tell me if there was a time when you felt that they were notions from other times?

No, I didn't feel it. I managed to better understand what patriotism and love of country mean when I worked for the royal family. I was with King Mihai for 9 years, from 2008 until the last days of His Majesty's life and I managed to see how, most of the time, the love for the homeland is more important than anything. And you can get over many things just driven by this love of the people and Romanians. I saw how Her Majesty managed to do this, after 1997 when she received the right to return to the country, through all the actions she took in favor of the country, ie all the actions by which she tried to represent Romania in her interests. NATO integration into the European Union. And not only these, but also all the actions of representation of the country both inside and outside. All this made me understand the existence of this love of country and people.

It's true that when I started working for the Royal Family I was quite young, 22 years old, and these concepts, just like you said, may have seemed a bit obsolete, in a modern, technological, super life. represented on social media, but I later saw how, even in this context, you can find ways to try to promote what you think is important, and the personal example of the King and the Royal Family worked very well.

Sandra Gătejeanu-Gheorghe, diplomat

You were in a privileged proximity. Of course, one could say that Her Majesty was a politician after all, and the Royal House, too, an institution with a political role, and from a political point of view they could assume this strategy. We all know that there was more than politics there and I would like to know from you, who were with them how this deep love of country was reflected in the small, routine gestures and in the daily life of Their Majesties?

This political perspective is somewhat limited, and if we look at the constitutional monarchies, we see that the sovereign is apolitical and somehow above political interests, so I did not feel this component so much. But yes, I saw the love of the people in the smallest gestures, from the attitude that the members of the Royal Family had towards ordinary people, the consideration and appreciation for each of the Romanians.

How has this job changed you?

A lot, because I actually grew up around the Royal Family, and for more than 10 years it was, say, my second home, although in reality I spent more time at work than at home.

This job has fundamentally contributed to my professional and human training. On the one hand, because sitting next to the King is like becoming part of our modern history, but also if I refer to the personalities with whom His Majesty, the King, interacted, from Hitler, Musollini, to kings, queens and today's heads of state.

Sandra Gătejeanu-Gheorghe, at one of the first meetings with Her Majesty, King Mihai

Much of what I learned in the area of ​​protocol was straight from the King and we found out how things were before 1947. In addition, I was there during a very intense period in my early years at the Royal House and I was lucky enough to I attend the King's return ceremony at Peles Castle, the first return after 1947, then the Diamond Wedding of the King and Queen, the 90th anniversary of the King, but also events in which I accompanied the Royal Family abroad.

All these were events that shaped me, because I came to the Royal House practically directly from the school benches, and everything I know now in terms of protocol is due to this job. Of course, I am also a self-taught guy and I tried to read a lot, to take specialized courses. In addition, before working at Elizabeth Palace I had an interest in the Royal Houses of Europe and read a lot about them, from monographs and biographies to news related to the subject. But, if I weigh them now, the nearness of their Majesties has taught me most of what I know now.

What I learned? I learned how important the power of personal example is and how much it weighs for you to have a certain behavior through which you manage to transmit to those around you, much more than through an attitude of leadership. Then I learned that there must be a kind of balance in everything you do and that it is very important to treat those around you equally, without discrimination and with respect.

Sandra Gătejeanu-Gheorghe decorated by Her Majesty, Margaret, Custodian of the Romanian Crown

Who came closest to your soul, who influenced you the most?

Both King Mihai and Margaret, the Custodian of the Romanian Crown, because the King had a way of being and a gentleness that I find very frequently in the eyes and soul of His Majesty, the Custodian of the Crown and there are many moments when he looks incredibly King Mihai and then they are closest to the soul.

How was your first meeting with His Majesty the King?
I had just come to the Palace, I had gone through all the tests to be able to work for the Royal House, and I was in the middle of the preparations for the King's return ceremony to Peles. I then had a briefing with all the collaborators and employees of the Royal Family, and the meeting was chaired by the King himself and then I had the opportunity to meet him for the first time.

I was deeply impressed by the meeting, as well as every meeting after. Even if you get used to the idea that you work for King Mihai at some point, each meeting is unique.

At every decoration ceremony that the King held and attended, when His Majesty appeared in the throne room and the royal anthem was sung, I was excited and had tears in my eyes. So I was left with a very deep impression and the feelings were very strong.

It's an incredible thing because the mere presence of the King provokes emotion and I don't think it just happened to me. Presence transfigures you in a way. You were excited and privileged to be in the same room with His Majesty.

What was the biggest fear of entering the royal service and how did you overcome it?

I don't remember experiencing any fear, but I think age also helped here. I think we're talking a little unconscious, actually.

When I started working for the Royal House, I was an adviser to His Royal Highness, Prince Radu. Then, a few months later, in the fall of 2008, I was offered the position of Director of the Royal House Protocol. It was a rather complicated position, but I didn't stop for a second to weigh myself if I accepted or considered it too difficult for me. I didn't analyze, I just said Yes. It seemed to me an incredible challenge, supplemented by the trust that the Royal Family gives me, so I said Yes, which I probably wouldn't have done so spontaneously at another age.

Sandra Gătejeanu-Gheorghe, at King Mihai's funeral

How was the parting with His Majesty, King Mihai?

It was very difficult. Obviously, when we talk about an older person, you would say that waiting makes it easier. It wasn't like that at all. Including the preparation of funerals and their conduct, in addition to the work-related component, he also had a personal burden. It was very difficult for me and for my colleagues, because we were talking about King Mihai, it was about our boss and the person towards whom you had a lot of feelings and respect.

It was a full moment, full of emotions, from which I saw a positive side, because the world had such a supportive attitude. I remember the crowded streets of the Royal Palace area and all the way to the Patriarchate, I remember the sad murmur of the crowd.

How complicated was your job in this context?

It was quite complicated, but because I really liked what I was doing, all the difficulties that arose along the way were forgotten.

It was difficult because we had to do a research on how the last Royal Funerals were organized in Romania, ie those of King Ferdinand and Queen Maria, which we had to adapt to contemporary reality, ie to take into account the fact that Romania is no longer a functioning monarchy, but King Mihai was a former head of state who deserved those honors. Then we referred to the ceremonies organized in functional monarchies, for example in Great Britain, Belgium or Luxembourg.

And beyond these details, the involvement of local and central authorities was remarkable, with whom I collaborated then: General Secretariat of the Government, Ministry of National Defense, Ministry of Interior and Ministry of Foreign Affairs, but also Bucharest City Hall, Curtea de Argeș or Sinaia. It was a simultaneous effort and I felt that everyone wanted things to go as they should for the King.

Why did you leave the service of the Royal House and how did you feel this moment?

I did not completely separate from the Royal House, I am still somehow connected, there is this connection between the MFA and the Royal House, so I do not feel it as a final rupture.

I decided to try something else because it seemed to me that a diplomatic career could come in addition to the 10 years in the service of the Royal Family, and all the experience gained during this period I thought would help me a lot in my diplomatic career. I specialized somehow and I still work in the protocol area but I felt that I could try to explore more and enter the diplomacy area.

Sandra Gătejeanu-Gheorghe, diplomat

What does protocol work mean?

It means a lot of organization, attention to detail, attention to people around, care for traditions and ceremonial. It seems to me to be one of the most beautiful jobs in the world.

The protocol is very important and we often do not realize its importance. The label is like the frame of a painting, without which the artistic content there would not have the same beauty and weight.

There are small details that, if you are not careful, can generate unexpected effects. People don't realize it because things work in most cases. And if they go well, no one has anything to complain about, but if small errors occur, then the violation of the protocol can keep the front page of the newspapers. And here I would say about not respecting certain traditions when we talk about guests from regions with specific customs and usages, the Middle East, Asia, to the hoisting of a flag in an incorrect version, serving an inappropriate menu. These are elements that are essential to keep in mind.

The royal family. We learned from the King, from the Queen we reached when we were at an impasse. If I didn't know how to perform a certain ceremony, I would go to the King and His Majesty would remember how it used to be. We started from those memories, for example the decoration ceremony, and from there we brought them to modern times.

Then I read a lot in the field and I tried to take courses and that's how my profile in this job was outlined.

Etiquette imposes a lot of rigidity in a world where we rely a lot on familiarity and spontaneity, on a friendship beyond the limits of rigorous politeness. How did you form, were you like that or do you dissociate the job well from home life?

This set of rules came quite naturally, I like the label in everyday life. I was like that and this job suited me perfectly.

It is true that the world is evolving, and etiquette with it. There are rules that worked well 30 years ago, but are no longer applicable today. There are new rules, generated by the technique of the 21st century and I am talking here about netiquette, etiquette in the online environment.

What is important is that the label was not created to distance people, but to bring them together and help them live harmoniously. The label does not seem to me an outdated concept, it will still find its applicability and only by referring to this set of rules can we live harmoniously.

Sandra Gătejeanu-Gheorghe

Who in your family helped you train like this?

I think the overwhelming role was played by my mother, who always tried to give me a picture in this regard and to make me understand how important these basic rules of good manners are every day.

My mother is a doctor and through everything she did every day, for me, she deeply influenced me: as a child I went with her to the Opera, to ballet, to the theater. I took ballet classes, then in primary school I went to Music High School, where I studied violin and piano. My mother tried to educate me and outline a cultural profile.

On the other hand, my father, who is a lawyer, tried to take me to sports and thanks to him I played tennis, handball and I got to almost all the football matches he went to.

Was Dad the overwhelming influence in his career choice?

Somehow yes, but I chose to study Political Science and I think that gave me a different perspective. The law was based on learning a very large volume of information, in Political Science the teachers gave us a lot to read and encouraged us to express our opinions. So, from the combination of the two academic areas, I succeeded very well in my later career.

I think my father would have wanted a career in the bar for me, but when I chose to enter the service of the Royal House, then to be admitted to the diplomatic corps, he supported me. But I think he would have liked to be a lawyer more.

How have your children changed you?

Fundamental. Along with them, they relive the childhood period. They are both boys and are 5 years old and 3 (or almost) respectively. Being both boys made me much, much braver. Nothing seems impossible to them next to them, but before I had them I was pretty serious, I wouldn't have said Yes at any attempt. But now, because I have them and they are boys, I would not want to be in the situation where they want something, and I am afraid to refuse them. So yes, they changed me a lot.

Sandra Gătejeanu-Gheorghe, with the two boys

I confess that I have heard of fears that appeared after the birth of children, but I have never heard of excessive courage!

I'm not scared, on top of that I'm a pretty relaxed person, even when they grow up. I returned to work very quickly after each birth. I let them go and encourage them in what they do and I don't try to influence them, just to give them as many options as possible.

And what was it like to study for the exam with such young children next to you?

Oooh, I learned at night. My legal training helped me a lot, because a lot of questions from the tests came from this area. Then the proximity of the Royal Family helped me a lot on the historical side, but beyond that it was a terribly difficult exam and I had even decided not to enroll a second time if I did not pass the first attempt.

You took stock of 30 years and if so, what does it look like?

I didn't do it, the 30-year threshold didn't scare me at all. But if I look back, at the age of 33, I am quite satisfied with what I have done both professionally and personally, with all the experiences I have had over the years.

Do you intensify the rhythm further or do you relax it?

The last 6 months, related to the preparations and the development of the Romanian Presidency at the Council of the European Union have been extremely intense, because I have dealt closely with the protocol of this event.

I was somehow used to an alert rhythm, but these 6 months were incredible, not only because of the rhythm I was telling you about, but also because it was an experience I had never faced before. So all I want now is a relaxation until autumn, so that then I can come back with fresh strength. I would like to write a protocol manual, in addition to the one related to the royal protocol that I have already dealt with in one volume.


Tiramisu the glass

Ingredients

  • 200 ml of coffee
  • 100 g sugar
  • 2 piece yolks
  • 200 g natural cream
  • 200 g mascarpone cheese
  • 16 pieces of biscuits
  • 2 pieces vanilla sugar sachets
  • salt dust

Method of preparation

Prepare the coffee and leave it to cool. Meanwhile, rub the yolks with a pinch of salt and then with powdered sugar and vanilla sugar. Add a little whipped cream. Then add the mascarpone cream. The result is left to cool for a few minutes. In the coffee, add a little whiskey and syrup the biscuits. Place a layer of cream, a layer of cream, biscuits, cream and cream again in cups. Garnish with chocolate and strain after keeping cold for at least 1-2 hours.

Tiramisu with chocolate

See other recipes by tiramisu


Remembering Jean Kennedy Smith: John F. Kennedy's last brother dies at age 92

Jean Kennedy Smith, the younger sister of President John F. Kennedy, died Wednesday, June 17, 2020, at her home in Manhattan. He was 92 years old.

In 2017, Smith, the last surviving Kennedy of her generation, wrote a beautiful memoir, Nine of us . He told the story of growing up in an American family that changed the world. She wrote about the values ​​and events that shaped the amazing Kennedy brothers, including Jack, who became president of U.S. Senators Bobby and Ted Eunice, who founded the Olympics Special, and Pat, a national advocate for the literary arts. Jean, a diplomat like her father, was the US ambassador to Ireland for President Clinton and helped bring peace to Northern Ireland. Jean was widowed after a long marriage to the businessman Stephen Smith , and was the mother of four children, two adopted and actively supported Very Special Arts (VSA), an organization she started in 1974 to support people with disabilities. Sora mai mare a lui Jean, Rosemary, sa născut cu handicap mental și a suferit o lobotomie devastatoare. Pentru munca ei în numele VSA, Jean a fost onorată de președintele Obama cu Medalia prezidențială a libertății, cel mai înalt premiu civil al națiunii.

Citiți mai departe pentru un interviu exclusiv cu Smith de la Paradă arhive.

Publicat inițial 7 februarie 2017

Jean Kennedy Smith locuiește într-un apartament duplex elegant din East Side din Manhattan. A fost acolo Paradă a vizitat-o ​​într-o după-amiază rece. Peste sandvișurile de ceai și salata de fructe din sufrageria ei, a vorbit despre extraordinarul ei viaţă și Kennedy-urile pe care le-a iubit și le-a pierdut.


De ce ți-ai scris cartea, Nouă dintre noi ?

Am simțit că părinții mei au fost trecuți cu vederea în toate biografiile despre frații mei. Nu au acordat suficientă atenție întregii mele familii, în special părinților mei, și de ce făceam cu toții parte din afacere. Am încercat să explic în Nouă dintre noi cum am crescut cu politica. La mese am vorbit despre ceea ce era în ziar. Am vorbit despre politică non-stop! Campania pentru frații noștri a făcut parte din viața noastră.

Crezi că majoritatea familiilor au conversații serioase de genul astăzi?

Am primit o scrisoare foarte frumoasă zilele trecute de la un tată despre cum nu poate intra într-o conversație cu fiul său, care joacă întotdeauna un joc video. Fiul meu doar vorbește cu computerul său. Nimeni nu se așează și are o conversație inteligentă cu familia lor. Cred că acum este acceptată ca parte a vieții tuturor.

Oamenii își aduc telefoanele mobile la cină.

În cartea ta, lumea pare foarte îndepărtată până când tatăl tău devine ambasador în Anglia în 1938.

Asta a adus-o aproape. Tata era foarte împotriva războiului. De aceea președintele Roosevelt nu-l plăcea. Tatăl meu a spus: Ar trebui să stăm departe de asta. E dezordine. De ce ar trebui americanii să meargă acolo, peste mare și pentru ce?

Crezi că tatăl tău avea dreptate când nu mergea la război?

Ce valori ai fost învățat în tinerețe?

În primul rând, fii recunoscător că trăiești în America și ai drepturi. Nu vă plângeți. Dă înapoi, dă înapoi! Niciun scâncet nu a venit din casa noastră.

Unde ai crescut?

În Bronxville, New York. Am mers la școala publică de acolo, înainte de Londra. Mama avea o mare credință în școala publică. Ea a spus că este foarte bine pentru noi să întâlnim toți copiii din cartier. Când ne-am întors din Anglia [în 1940], noi fetele mergeam la mănăstiri [școlile de fete catolice], iar băieții mergeau la internat.

Vii dintr-o familie foarte bogată.

Mereu am crezut că este un pic balon, cât de bogați suntem.

Adică nu este adevărat?

Ai vorbit cu tatăl tău despre afacerea lui de pe Wall Street și de la Hollywood?

Tata a ținut lucrurile destul de aproape de vestă [astfel] nu ne-am gândi că avem dreptul în vreun fel. Și nimeni nu se simte îndreptățit. Era foarte conștient că nu pierzi ceea ce poți folosi din nou. Puloverul ăla nu arată atât de prost, poartă-l la școală așa cum o faci mereu. Pe Cap, oriunde am fi fost, am avut cu toții treburi de făcut. Toată lumea ajută.

De ce niciunul dintre copii nu și-a urmărit tatăl în afaceri? Te uiți la Trumps, mulți copii bogați merg în afacerea familiei.

Nu exista o afacere adevărată. Adică, a fost Merchandise Mart [în Chicago]. [Soțul meu] Steve a lucrat acolo o vreme. Tata ne-a încurajat să obținem locuri de muncă. El ne-ar ajuta să obținem un loc de muncă dacă am ști ce vrem.

Cum l-ai cunoscut pe Steve? Ai fost căsătorit 34 de ani. [Stephen Smith a murit în 1990.]

L-am cunoscut pe Steve aici, la New York. A fost student la Universitatea Georgetown [din Washington, D.C.], dar avea o casă în Brooklyn.

A fost dragoste la prima vedere?

[Râde] A fost din partea mea. Poate că a fost mai lent. Era foarte atrăgător și distractiv. S-a înțeles cu frații mei, așa că ne-am distrat de minune.

Căsătoria ta a fost la fel de reușită ca și căsătoria părinților tăi?

Yes. Dar nu ne-aș compara cu părinții mei. Căsătoria lor a fost foarte reușită.

Care a fost lipiciul care a ținut împreună căsătoria părinților tăi? Au fost copii, credință?

Nu. S-au înțeles foarte bine pentru că amândoi erau catolici și aveau aceeași perspectivă asupra vieții și exact aceleași valori. Amândoi au fost de extracție irlandeză, iar irlandezii au un simț al umorului foarte bun.

Nu părinții tăi și-au favorizat fiii decât fiicele lor?

Nu erau doar părinții noștri - cred că erau vremurile.

Mama ta a suferit mari tragedii și nu s-a plâns niciodată. Părea să fie fără nici o milă de sine.

Singurul lucru pe care i-a părut rău a fost sora mea Rosemary. Este atât de trist să ai acest copil care nu a putut ține pasul, dar tot timpul a încercat. Asta era ceva care într-adevăr o întrista pe mama. Toată lumea era bună cu Rosemary. Am crezut că mama și tata au suferit mult.

Dintre toți frații tăi, Bobby pare să fie cel despre care scrii cu cel mai mare sentiment.

Pentru că era chiar lângă mine în vârstă. Cu doi ani mai în vârstă. Eram între el și Teddy. Aveam numărul opt și Teddy nouă. Bobby a fost al șaptelea. Așa că noi trei eram împreună mult.

Parade daily

Nu sora ta Pat s-a ocupat de tine?

Yes. Ne-am aruncat cu toții unul pentru celălalt. Așa am crescut și așa am intrat în istorie. Am fost mereu împreună. Cei mai buni prieteni ai noștri au fost frații și surorile noastre.

Cum a rezistat familia ta acerbelor atacuri politice și media cu care te-ai confruntat?

Te obișnuiești și trăiești cu ea.

Având în vedere ceea ce a îndurat familia ta în viața publică, merită biletul prețul?

O privire rară în interiorul albumului de familie al lui Rose Fitzgerald Kennedy


Horoscop, marți, 18 mai 2021

Ești total diferit față de ieri, ai alt tonus. Ceilalți vor observa noua ta atitudine și vor decide să îți acorde mai multă atenție sau alte șanse.

În prima parte a zilei, te vei plânge de absolut orice, dar pe urmă îți vei reveni. Vei accepta că nu poți controla chiar tot ce se întâmplă în viața ta.

Ești prea rezervat, chiar și pentru gusturile tale. De fiecare dată când vei avea de luat o decizie, o să ai nevoie de o perioadă de procesare.

Socotelile de acasă nu se potrivesc deloc cu acelea din târg. Vei experimenta tot felul de stări atunci când vei discuta despre bani cu apropiații.

Chiar dacă nu se întâmplă ceva în mod special la serviciu, nivelul de anxietate va fi destul de ridicat. Gândește-te la ce vrei să demonstrezi, cui și de ce.

Ți se va cere să fii mai calm, mai diplomat și înțelegător cu persoanele care nu se ridică la nivelul așteptărilor tale. Cu grei vei reuși, dar e spre binele tău.


Description

DESPRE TORTURILE RAW-VEGAN

Congelare și păstrare:

  • în cofetăria raw-vegan congelarea este o parte integrantă a fluxului tehnologic
  • așa cum este coacerea pentru deserturile clasice, tot astfel este congelarea în cofetăria raw
  • astfel, dacă primești tortul sau desertul pe care ți-l livrăm foarte rece să știi că este astfel datorită pocesului standard de preparare
  • orice desert primești de la noi poate fi păstrat la congelator pentru 2 luni (pentru acest interval am facut noi, până acum, testarea la laboratorul de analize)
  • daca păstrezi tortul la frigider – rezistă bine 3-4 zile (noi am făcut analizele de laborator pentru 5 zile și au ieșit foarte bine dar, pentru că nu folosim chimicale – deserturile noastre pot oxida și pot pierde strălucirea culorilor)
  • în cofetaria raw-vegan deserturile se prepară la rece, adică sub 42-45 grade Celsius
  • se consideră că peste această temperatură enzimele (particula vieții) și vitaminele – mor
  • rostul acetei metode de preparare este de a păstra cât mai mulți dintre nutrienții (prezenți în mod natural in ingrediente – fructe, nuci, alune, superfoods) în viață – ca să aducă în organism nu doar calorii ci și beneficii nutriționale
  • nucile, alunele și semințele sunt hidratate (4-48 de ore, în funcție de specificul fiecărui ingredient) – pentru a le activa activarea înseamnă eliminarea inhibitorilor de enzime în apa de hidratare și trezirea la viață a principiilor nutritive active
  • sugar sau miere (folosim pentru îndulcire: fructe, fructe uscate, agave, xylitol sau ștevie)
  • gluten sau orice cereală (folosim făină de migdale, caju, nuci, hrișcă)
  • lapte, smântână, produse lactate (folosim doar lapte integral din cocos sau lapte praf din cocos)
  • ouă și derivate
  • margarină și unt (folosim exclusiv unt de cocos, unt și masă de cacao pure, nedezodorizate)
  • chimicale (nu folosim absolut niciun ingredient chimic, niciun agent de îngroșare, colorare, stabilizare, etc)

Câteva date despre RAWZ:

  • 2010 / deschidem prima cofetărie raw vegan din sud-estul Europei
  • 2011 / premiați de Restograf: Locul I cel mai bun restaurant vegetarian din București
  • 2012 / Tortul Casei primeste Locul I – cel mai bun tort vegan din România
  • 2013 / facem tortul aniversar (daaa, raw-vegan!) de ziua Majestății Sale Regele Mihai I al României
  • 2014 / prima carte de rețete autentice, semnată Andreea Lăzărescu
  • 2015 / candy bars pentru nunți și colaborări cu hoteluri si săli de evenimente
  • 2017 / primul export de prăjituri raw vegan in Belgia
  • 2018 / primul export de prăjituri raw vegan in Spania
  • 2019 / furnizor preferat al catorva lanțuri retail din România
  • 2020 / livrăm la evenimentul tău?

Preluare comenzi abonamente si torturi : Luni-vineri: 8-17.00 ( cu minim 48 h inainte de livrare)