Before: on my chopping board…. garlic, parsley, lemon.
After: on my plate… tagliatelle with parma, lemon, garlic and parsley, topped with parmesan, ricotta cheese and an egg yolk.
I started enspyred in October 2011 and you have all been a part of the two most intense, wonderful but also scariest years of my life. Big changes for miss Emma. I had just moved to Stockholm, started a new job and met the love of my life. We did some amazing trips together. We travelled to Riga, Bangkok, Koh Samui, Tunisia and Turkey. After a few months He moved in to my very VERY small apartment (25 sq.m.) at Fridhemsgatan 12.
The 23rd of March was the THE DAY when we found out that we were expecting a baby (one baby we thought!). Just a few weeks later the ultrasound showed TWO beating hearts. It was one of the most amazing and utterly unexpected moments of my life. And you can all imagine that it was gonna be an impossible equation to solve, living with twins in an 25 sq.m. apartment. So we decided it was time to move. It wasn’t until 3 month before due date that we got the keys to our new apartment.
I love my life as a twin mom. I get enspyred every day by these two little monsters. My focus might have changed a bit since October 2011. Watching that ultrasound machine and hearing their heartbeats has profoundly changed me.
After two years of blogging I decided that it was time. Time to give myself and my loyal followers an own domain name for my blog. I am proud to present enspyred.se.
200 g dark chocolate (70%)
25 g butter
0.5 dl white sugar
Break the chocolate into small pieces and put them in a bowl set over a pan with a centimetre of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally. Separate the eggs into yolks and whites. Add a pinch of salt to the egg whites and whisk to the soft peak stage. Whisk egg yolks and suger, then pour the mixture into the melted chocolate. Mix gently together chocolate mixture and egg whites. Refrigerate for a couple of hours.
Thick and rich of chocolate flavour! Serve straight out of a big bowl.
The old lady at Lukas Tavern in Samos offered the best greek sallad ever made of fresh hand-picked tomatos, potatoes, olives and home-made olive oil.