absolutamente fora dos parâmetros

das sobremesas portuguesas, quero eu dizer. da "nossa" maçã assada até aqui vai um oceano de diferença. quantas vezes ouvi dizer que a comida americana são os hamburguers. na foto: maçãs e ameixas assadas com maple syrup, do mais que excelente blogue (Amy's yummy scrumptious blog) eggs on sunday. a receita adaptada de Cooking with Shelburne Farms. cozinhar em Vermont, o segundo melhor sítio para viver logo a seguir ao Maine e só porque ali há mar e lagosta. 

[Amy's message I would make my own: "A little bit about me and my cooking philosophy, in a nutshell: I believe in cooking with whole, natural and organic ingredients, celebrating seasonal foods, and supporting local farmers by using local ingredients whenever I can. I’m not “officially” vegetarian, but I try to choose meat, dairy and eggs from animals that I can trust have been cared for, raised and processed humanely. I love to garden — the process of growing your own food is immensely rewarding and fun. I believe in taking time to enjoy food, and in relishing the joys of delicious food! As much as I love the pleasures of eating, I also love the process of cooking: chopping, slicing, stirring, sauteing, caring for the ingredients. I love learning new things — new methods of preparation, discovering new ingredients, the science behind why certain things happen in the kitchen." Plus, her photographs are beautiful.]