Any given weekend (almost)

 It was Saturday was like any Saturday, those  in the morning you go to the rmarket already thinking about what to do for lunch, while looking at your watch to see if you have time to go to the hairdresser while waiting for clothes to be ready in the laundry.




Happy to be able to do everything, come home, and my husband asks me, when I arrived, if I would like to attend a polo match. The day was beautiful and had never seen a game before,despite of having always been curious.
I have nothing to loose, for the contrary.
.


 I loved it! The day was sunny, the company ( of my husband) was very nice and when the game is over, we drink a cold glasses of sparkling wine at the right point



On  Sunday we watched the Oscar academmy award show on TV, by the way, my fav won (TheKing´s speech) and I do this dessert while we wait for the nominees and  awards. So, I do this littles pots de creme 
with chocolate and mint. That I proudly anounced: are from my garden!!



. The tip is leave in refrigerator for at least two hours and serve  very cold as well, is super easy to do . The perfect match to close a wonderful weekend.

At last but not least I have exciting news .Is that I was nominated for Babble's Top 100 Mom Food Blogs! 

 If you are a fan of  my blog, I would love it if you popped on over to the website and give me a vote!  The voting process is super easy, just click both of the above links and look for
 Sylvia Capria and click the "I Like This" and the thumbs up sign.  No registration is required!  Thank you so much

Ingredients 1 cup heavy cream 1 cup milk 6 ounces semisweet chocolate, finely chopped 4 large egg yolks 1/3 cup (packed) dark brown sugar 1/2 cup sugar 1/8 teaspoon  salt 1 Tbsp mint liquor 1 teaspoon  mint esence

Method Position rack in bottom third of oven and preheat to 325 degrees F. Arrange six 3/4-cup ramekins in a 13 x 9 x 2-inch metal baking pan. Bring 1 cup milk and one cup heavy cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in remaining milk and cream mixture; cool to lukewarm. Beat yolks, sugar and salt in medium bowl until well blended. Gradually whisk in chocolate mixture, then liquor and esence. Strain custard into 4-cup glass measure. Pour custard into ramekins (about 1/2 cup each). Pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven; lay sheet of foil loosely over top of dishes. Bake puddings until center is softly set, about 38 minutes. Remove pan from oven; cool puddings in water bath 1 hour. Refrigerate until cold, at least 2 hours. Then cover and keep refrigerated. Top puddings with granulated chocolate and dresss with a mint leaf, if desired, and serve.