Dardo award 2008

Dardo Award 2008.

Thank you so much Tartasacher of mil postres for this beautiful award, I am so happy that this award comes from you, because you are a very nice person that I cherish so much and because your blog is one the best blogs in Spanish language.

I pass this award to:
Sugar Craft India
Made In heaven
Proud Italian Cook
I hope you like this award as much as I do.


Filbert Gateau with Praline Buttercream.

Filbert Gateau with Praline Buttercream.

This month Daring Bakers Challenge was hossted by Chris of Mele Cotte
Everybody loved this cake…I am exhausted but happy with the result, it was delicious and the scent of the cake is gorgeous.
I was thinking of Amy of Familia Bencomo, because she spent Christmas time in Venezuela and she remembers how hot the weather was, (we have a mild, sometimes cold weather in Christmas time), so imagine how I struggled with the butter cream if we are not in christmas….

Thank you so much Chris of Mele Cotte for this great delicious recipe…Chis I am exhausted Chis, but I love this cake THANKS
Warning: Ugly pictures ahead

The little thieve caught in action ...

Original Recipe
Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter
1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely choppedFilbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.
1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)
Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.
Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.
**If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.
Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.
Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers
1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur
In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake.
*Can be made in advance.
Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)
Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.Swiss Buttercream4 lg. egg whites¾ cup sugar1 ½ cups (3 sticks) unsalted butter, slightly firm1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice1 tsp. vanillaPlace the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.Refrigerate 10-15 minutes before using.
Wait! My buttercream won’t come together!
Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together. Wait!
My buttercream is too soft!
Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.
Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble.
**Remember – extremely hot mixture.**
Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder.
To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.
Apricot Glaze
Good for one 10-inch cake
2/3 cup thick apricot preserves
1 Tbsp. water
In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.
Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake
**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.
6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed
Blend vanilla and liqueur/rum together and set aside. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!
Assembling Cake
Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes. Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days


Onion Oregano Bread.

Onion Oregano Bread.

You can make this bread without the filling and it is perfect for sandwiches.


1000 gr all purpose flour.
600 cc water.
25 gr unsalted margarine.
20 gr salt.
20 gr dry yeast.
1 tablespoon malt extract.
½ tablespoon baking soda.
1 tablespoon baking powder.
Dry oregano, to taste.
Garlic powder, to taste.
1 cup finely chopped white onion.
You’ll need a greased loaf pan.

1- Dissolve the malt extract and salt in the water, in a bowl.
2- Add in the margarine.
3- Sieve together the dry ingredients and to the water mixing with your finger, when all the ingredients form a dough, place in on a floured surface and knead until the dough is elastic and the surface is soft and smooth, let rest covered for 30 minutes.
4- Roll the dough with a rolling pin and spread on it the ingredients for the filling, roll like a Swiss roll but add pressure with your hands to make a tight log.
5- Place the dough log in the loaf pan and push it to all the sides of the pan, so it takes the form of it.
6- Let rise until it almost reaches the upper borders of the pan, bush with egg yolk.
7- Bake at 200°C for 30 minutes, or until it makes a hollow sound when you tap it.
8- Unmold and let rest on one side until it is completely cooled, let rest for about 5 hours or overnight before cutting, it is very soft.


Cocoa Chiffon Cake

Cocoa Chiffon Cake

Sugar and orange peel

Egg whites




3 egg yolks.
3 egg whites.
110 gr sugar.
120 gr self raising flour.
50 gr corn oil.
120 gr fresh orange juice.
30 gr cocoa powder.
½ teaspoon baking powder.
½ teaspoon baking soda.
¼ teaspoon cream of tartar.
1 orange peel, grated.
1 tablespoon vanilla extract.

1- Rub 2 tablespoon of sugar with the orange peel until it takes the color of the orange peel, in my case it got green and very fragrant. Keep aside.
2- In a bowl place: egg yolks, oil, orange juice, cocoa powder, flour and the orange-sugar mix, whisk until the mixture looks creamy.
3- In other bowl place the egg whites, vanilla extract and cream of tartar, whisk until it forms soft peaks, gradually add in the sugar and whisk until stiff peaks.
4- Carefully fold ¼ of the egg whites in the cocoa mixture, when it is well incorporated in the cocoa batter add another ¼ of the egg whites and finally add in the rest of the whites.
5- Place the batter in a greased cake pan, and bake until a toothpick inserted in the center of the cake comes out clean, invert the cake pan on a dish, when the cake cools, it should come out alone, if it does not, slide a knife around the pan and remove the cake.

Frosting and filling.

8 tablespoons vegetable shortening
4 tablespoons salted butter.
3 ½ cups icing sugar.
1 cup cocoa powder.
1 tablespoon vanilla extract
1 tablespoon orange peel, grated.
½ cup milk, it may need some extra*

1- Mix all the ingredients and whisk at high speed until the batter is creamy, it may need some extra milk, if it does, add in the milk by 1 tablespoon at a time, the consistency is like a butter cream.

Rum Syrup.

1 cup sugar.
½ cup water.
2 tablespoons vanilla extract.

1- Boil the sugar and water until it looks like a syrup, let cool and add in the vanilla extract.


1- Slice cake in 2 lengthwise, so you have 2 layers.
2- Drizzle the bottom layer with the rum syrup and ¼ of the frosting and cover with the other layer, drizzle with rum syrup and decorate with rest of the frosting.



Lady Fingers


4 egg White.
4 egg yolks
7 tablespoons white sugar.
5 tablespoons corn starch.
1 tablespoon custard powder.
5 tablespoons self raising flour.
¼ teaspoon cream of tartar.
1 teaspoon vanilla essence.

1- Sieve together corn starch, custard powder. Do this twice.
2- Whisk the egg white and cream of tarta until soft picks form, add half of the sugar and continue to whisk until stiff pick form.
3- Whisk the egg yolks, vanilla and the remaining sugar until the mixture is pale and it forms stiff picks.
4- With a rubber spatula fold the egg yolks foam into the egg whites, then add the flour and Continue the folding movement while slowly rotating the bowl until all the flour is incorporated and consistency is very even.
5- Pipe the mixture on a greased and floured cookie tray, dust with icing sugar and let rest for five minutes.
6- Bake at 100°C until light golden brown
Note: take the savoiardis off the tray when they are still hot, and store them in an airtight container.


Roasted Bell Peppers Abruzzo Style.

Peperoni Arrosto Abruzzesi
Roasted Bell Peppers Abruzzo Style.
I found these beautiful bell peppers in the super market…and believe if my dad hadn’t told me about the colors of pepper I’d have thought they were poisonous-yes,what a shame-, this is the first time I have this bright orange peppers in my hands, I always buy them in green and red. Before I cook them I took the seeds out so I can start my own orange bell pepper garden


5 or 6 bell peppers
1 tablespoon vinegar
3 or 4 tablespoons oil. (I used corn oil, because it is neuter in flavor)
1 tablespoon fresh oregano powder (dehydrate at home*)
3 garlic cloves minced.

Roast the peppers on a Gas Stove Top.

Place the pepper directly on the flame of your gas stove.
Once the side facing the flame is black turn the pepper around to face another side to the flame.
Continue turning like this until all sides are black.
Remove the pepper from the flame and place in a plastic bag, close it.
Allow the pepper to sweat in the bag
Once cool to the touch, remove the pepper from the bag and peel off all the blackened skin you can do this with a pepper towel.
Remove and discard the seeds.

In the Oven.

Preheat your oven up to 250 °C
Rub the peppers with oil and wrap each one with aluminum foil
Place them in a cake pan or tray.
Place it in the oven.
Once the peppers are soft to the touch take them out of the oven, let the peppers rest for about 15 minutes in their wrap.
Peel off the pepper. Do not discard the juice of the peppers.
Remove and discard the seeds.

Once the peppers are ready cut them and add the garlic, oregano, vinegar, oil and salt. Carefully mix all this and store in glass jars in the refrigerator.
To dehydrate oregano wash the oregano leaves and put them in a dry frying pan over a slow flame until the leaves are dry and .


Passion Fruit Curd.

Passion Fruit Curd.

My dear Sinead, here is the passion fruit curd. I hope you like these recipes. The first recipe is simply delicious but the second one is my very famous and amazingly easy but delicious passion fruit curd.
To accompany this delicious curds I made Flan Cake that is very moist and delicious a short bread cookie and with the same recipe of short bread I made passion fruit curd squares…I love these squares,I spread the curd on top of a cooked short bread shell and baked for about 15 minutes, let it cool and then put it in the refrigerator for 1 hour.

Passion Fruit Curd.

1 ½ cup White sugar.
4 eggs.
½ cup salted butter or margarine.
2/3 cup fresh passion fruit pulp (seedless and strained).

1- Whisk together sugar and butter until pale and soft.
2- Add the eggs one at a time always whisking.
3- Add the passion fruit pulp, whisk and pour this mix into a heavy bottomed sauce pan
4- Cook at low heat always stirring, until Stir until mixture thickens and leaves a path on back of spoon when finger is drawn across, about 15 minutes.
5- Let cool, and store in the refrigerator.

The Best Passion Fruit Curd Ever.

1 can sweeten condensed milk.
1 can evaporate milk.
¾ cup cup fresh passion fruit pulp (seedless and strained).
1- Mix all the ingredients.

I love this passion fruit curd because it is really easy to make and tastes delicious, also, you can vary the amounts of the ingredients depending on how you want it: thicker, add more passion fruit pulp. Less sweet add less sweetened condensed milk. More fluid add more evaporated milk or less passion fruit

Flan Cake.

For the cake
3 eggs.
1 cup sugar.
125 gr shortening or margarine.
200 gr self raisin flour.
½ cup milk.
1 tablespoon vanilla extract.

1- Whisk shortening and sugar until creamy.
2- Add vanilla extract and egs until very smooth.
3- Add half of the flour and half of the milk, repeat and whisk until the mixture is smoth.

For the Flan.

3 eggs.

1 can sweetened condensed milk.
1 tablespoon corn starch.
1 tablespoon vanilla extract.
1- Blend all the ingredients.

For the Caramel.

1 cup water.
1 cup white sugar.

1- Mix all the ingredients and cook until it take a caramel color, or golden color.


1- Pour the caramel in a cake pan and with a spoon spred it over sides and botton of the pan, let cool.
2- Add the flan mixture.
3- Carefully cover the flan mixture with the cake mixture.
4- Bake at 180°C until a toothpick inserted in the center of the cake comes out clean

Short Bread Faery’s Style.

1 ½ cup all purpose flour.
½ cup rice flour.
½ cup salted margarine.
½ cup icing sugar.
1 tablespoon vanilla extract.
1 ehh yolk.

1- Mix all the dry ingredients, rubbing between both hands until it looks like bread crumble.
2- Add the egg yolk and vanilla extract and knead until it looks like cookie dough.
3- Let rest in the refrigerator for about 15 minutes.
4- Roll and cut.
5- Prick the cookies with a fork and bake 190°C until they are light golden on the sides.


Tortellini With Pesto

Tortellini With Pesto

Today I had to prune my basil and oregano "garden", so I decided to make pesto... and Tortellinis, but I had to ask mom for help because I did a lot of pasta dough, we made about 90 , mi mom´s tortellinis looked like a flower but mine like a b... baby´s cheeks :D

You can fry the leftover dough and sprinkle with sugar

For the Tortellini:


3 ½ cups all purpose flour.
4 eggs.
3 tablespoons water.
1 tablespoon oil.
½ teaspoon salt.


400 grams ricotta cheese.
¼ teaspoon pepper.
½ teaspoon salt.
1 egg.
2 cloves of garlic (mashed).
½ cup of coppa or salami. (Cut).
½ tablespoon oregano (dried).

For the dough.

1- Place the 3 cups of flour in a mound on the table. Put the eggs, water, oil and salt in the center
2- Mix the eggs together with a fork or the tip of your fingers, gently incorporate the flour into the egg mixture a little at a time until all the ingredients are well incorporated.
3- If the mixture is too wet and sticks to your fingers, add some flour to it and rub your hands with flour.
4- Knead the pasta dough as you would bread dough until it is smooth, about 5 minutes, let rest for 30 minutes.
5- Cut the dough into two parts and roll with a rolling pin, it should be very thin.
6- Cut circles with a cutter or glass.
7- Put some filling in the center of each circle, fold over and seal the sides, then pull the two corners together and seal well.
8- Let them rest, uncovered for 10 minutes and the put then in salted boiling water, after they float, let boil for two minutes and take them out of the water.

For the Filling:

1- Mix all the ingredients together until they look like soft dough.

For the pesto.

2 cups fresh basil leaves (the young ones are better).
¾ cup almond (blanched).
½ cup pecorino cheese with pepper (grated).
¾ cup of oil (I used light corn oil)
Salt to taste.

1- Put all the ingredients together in the food processor until they look like a paste, you can add more oil if you want, then add salt and pepper to taste.
Serve your Tortellini with Pesto and more grated pecorino cheese on top.



Mara from Lick The Spatula tagged me, Lick The Spatula is one of my favorite blogs, only have to visit it to see why...
The rules: (or Da rules as the Fairy goodparents say)
Each player answers the questions about themselves. At the end of the post, the player then tags 5 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read your blog. Let the person who tagged you know when you’ve posted your answer.
What was I doing ten years ago?
Two months after I graduated from the University of Carabobo, I began to work for the first oil company in my country, in 2002 I was fired among other 20000 workers because we did not agree with the government policies, long story…
What are five (non-work) things on my to-do list for today?
Today… today…
1. Bake something for my nephew
2. Make strawberries and cream for my sister
3. Watch TV and bother my mom because my tonsils are killing me hi hi hi
4. Read my book “The sons of Húrin” JRR Tolkien
5. Navigate on the web…Yes not my every day routine but I am sick
Five snacks I enjoy:
1. Millionaire´s shortbread
2. Ice-cream
3. Tons of chocolate bars
4. Lemon delight
5. A mug of cappuccino and Oreo cookies ( better if I am with my friends)
Things I would do if I were a billionaire:
1. Build special houses and farms around the world to take care of all the children, old people, dogs, cats and animals that nobody wants
2. Buy my own big houses around the world (New Mexico, Australia, New Zealand, Hawaii, India, Greece, Japan and of course Italy)
3. Travel.
4. Buy a four masted yacht
5. Found (establish) my own company to do reasearch and improve kitchen appliances and kitchen ware
Places I've lived:
1. El Tigre, Anzoátegui State
2. Valencia, Carabobo State
Jobs I've had:
1. President/owner of a language academy. Yes I learnt (almost) to speak English there J but I have not finished yet, still have about 3 levels ahead of me : ( need to study a lot

Tag...you're it!! Let's hear from these five awesome bloggers!

Sinead from the AIRY FAIRY
Donna from Made in Heaven
Lis from La Mia Cucina
Swati from Sugar Craft India

Tartasacher from Mil Postres

I enjoyed this thinking about myself ... quite a long time without doing it