Ingredients:zabaione public

4 Eggs (yolk only)

80 gr Sugar

50 ml Marsala wine

Recipe: Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. Serve warm.

Dedicated to: All my one-night stands and especially to Pat who was with me this morning.

What did we do together this morning? Do you really want to know? Pat and I woke up quite early, we drove to the #BloomHotel in Brussels, we walked to room 121 and…

… and we visited “The Morning After” expo of a Flemish artist, Julie Scheurweghs. The expo is about the traces left behind after a sweltering night. I loved the expo, I loved the idea behind it and I strongly suggest to go to see it too (until 01/09/14 so hurry up!).

I dedicate today’s recipe then to all my one-off sexual contacts and to all of Julie’s: there is nothing better than a zabaione to recover after a wild night and it is sweet and strong enough to forget the bitterness if the guy was amaaaaaziiiiiiiiiiiiiing but he decided to leave without a goodbye ( – :

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