|
|
꽃 빗살
|
|
 |
gyrEyMHUOoqqSP |
 |
350 |
|
 |
| I'm doing a phd in chemistry http://beegsexxn.site/sitemaps/1.html japenese naked preteen Raspberries are so intensely flavoured and such a deep red it's hard to believe they aren't more robust. Their superficial qualities suggest resilience, but in fact they spoil quicker than any other fruit (even more quickly than wild blackberries). It's their darkness – and the fact that their flavour is complicated, unlike the strawberry – that makes them right for autumn eating. They arrive in August, of course, gliding elegantly on to the scene, not wishing to be lumped with the more gaudy fruits. But they can last until the first frosts. They're still good on their own with cream, but there are specifically autumnal pleasures. That deep flavour goes well with robust pastries (rye or spelt), nutty crumbles (alongside apples and hazelnuts), and ginger and cinnamon (not obvious but good). A Scottish-inspired trifle made with whisky, raspberries and musky pears is divine (they are surprisingly good with whisky). Oh, and porridge. Raspberries on porridge is what lazy Saturday mornings were made for. |
|
 |
Rodger |
 |
2020-06-08 04:30:35 |
|
|
|
|
|
|
|
|
|
