Stamattina la tortura: ho tolto il dente del giudizio, precisamente quello inferiore sinistro. Era totalmente distrutto e dalle vacanze di natale mi doleva. Il che è significato per un mese intero che una sera si e una no ero costretto a ricorrere a un antidolorifico per dormire. Il che è male: non amo prendere farmaci (da buon classicista: farmaco vuol dire medicina, ma anche veleno...) ma non c'erano santi: no oki no ninna!
E così ho preso appuntamento col Gabriele (il mio dentista, soprannominato Iced eye Newcastle), and this morning I went to the slaughterhouse. He did a great job, as always, stand to make an operation like this to a wimp like me should not be easy ... but nothing to say, removing a huge wisdom tooth hurts, fuck, it hurts! As I walked home with the train, I felt waking up in the cheek and felt the swell. The matter then became evident when I got home. Pure pain. Above all, I could not eat! I fed the wonderful ice cream GROM Anna (saint now!) I went to buy. But to the 15 already had a hungry crazy!
To console me, we went to visit the Museum of the twentieth century, reopened Arengario. What can I say? SHOW! I forgot the pain all the time of the visit, because a wife who teaches art history and getting a personal tour ... is a real lust! I was moved seeing the Fourth Estate, works by Boccioni, Balla, Manzoni Milan ... finally has a world-class museum!
Then a little 'shopping in the center (we had to buy birthday gifts for my in-laws), visit Cattelan's finger in Place de la Bourse, which had not yet seen, and we have found ingenious and return home. Just got back, of course, is the fierce back pain ... and hungry! Dinner of yogurt and Danette, terrible!
To complete the comfort in hopes of becoming tomorrow (when I do not know if I can sleep: it really hurts), I'm preparing a spectacular roast milk, according to the recipe for Mom! I can enjoy it tomorrow? For now, you hear a movingly smell!
Here is the recipe:
I do with pork, because I find it more succulent, but of course you can also do with the calf. Specifically use the boneless pork, say a piece of 6-7 oz. The tie with a little 'of rosemary, and the step in the oil fry EVO doing so face a bit' of crust. Salt and pepper, and then drown it in milk (there I put a full liter, so I can cook long and slowly, so that the meat becomes soft, scioglievole the palate. I do cook on low heat and aspect: it is ready when the sauce curdles milk and makes the kind of light brown lumps.
We hope to eat tomorrow!
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