January 2, 2013 In 中文简体

羅馬Bonci比薩

(ENGLISH) 我想这篇东西见日光的时候，这世界已经踏入 2013 年了。那就，新年快乐吧各位。希望在克服万难之下，烟火都 被挡住 看到了，香槟也 洒了 开了，陌生人 也打架 亲了，新年期许也 忘记 完成了。不过老实告诉大家，我从来就不是一个庆祝我谨剩的胶原蛋白又和另一个年头私奔去了的人。而说到“象征性期许”嘛，我从来也不懂为什么要等到12 月？哪里来的美国时间啊？对一个新开始的希望一定要在这一刻如果不是上一刻，马上开始，才能够在明天中午之前就地腰斩。昨天晚上我跟我的大腿说“够了你们！”，今天晚上床头就放了荔枝软糖。你看，效率嘛。 所以 上个月 去年呢，当我将一块最夯的面包- 夯到我都不想告诉你们它其实是比萨，因为它超越了那些先入为主的观念- 放到我的嘴巴里时，任何一个人在这么完美的 timing 之下都会说“我的新年期许就是成功地在家里复制这个！”的时候，我说“不！”。这么美好的东西怎么可以等到下一年呢？在家里复制它的失败一定要发生在 2012 年。 2013 年是用来让其他东西失望的！ 不过我并没有。失败那是。我真的做了。     滴滴答答几个人可能发现我们刚才罗马回来。我是不会夸张到说这趟旅程打开我们世界里的另一扇窗啦，不过它关上了一个是肯定的，那就是我之前对纽约新比萨教父 -  Jim Lahey 的赞叹。我有绝对的理由对 Lahey 衷心耿耿，基于在纽约的时候办公室离他大名耿耿的 Sullivan St. Bakery 只有几条街，而它的 pizza bianca （白比萨）至情至义地陪伴我度过多少自我唾弃的下午，和多次想要拿笔筒丢我老板的冲动。这份恩情连到了罗马，吃了几个也许不相上下的 pizza bianca 后都无法忘记和动摇。直到我走进了 Bonci's。   然后就

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January 2, 2013 In All recipes, Bakery/Pastry, Snacks

Slice of Bonci’s

(简体)（繁體) I assumed that by the time this post is published, the world has crossed into the year 2013.  So happy new year, guys.  I hope that against all odds, fireworks were blocked enjoyed, champagnes were spilled popped, strangers fought kissed, and resolutions dismissed fulfilled.  But truth be told, I am never one to celebrate the fact that another year has eloped with my remaining inventories of collagen, and as far as a new "symbolic reform" goes, I never understand why I have to wait for December.  Who's got time for that?  The hope of a new beginning must start now if not last minute, so it could get killed before noon the next day.  Last night I said "ENOUGH!"  to my thighs and tonight I have lychee gummies on my night stand.  Efficiency. So last month last year as I sank my teeth into the most amazing amazing crust - so unique that I don't even want to call it what it is which is "pizza" because it doesn't deserve the stereotypes - when the timing was so perfect for anyone to say "my new year's resolution is to make this at home!", I said "non sense!".  This crust is too good

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