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松露姊姊喜歡吃Brie Cheese

常常在CITY SUPER的起司櫃前面亂晃

每個都好想好想買來吃吃看

上禮拜總算是開開心心地帶著Brie Cheese回家囉...

趕快把冷凍庫裡的無花果麵包、自己做的小餐包請出來先蒸再烤,香噴噴!

抹上布里起司...真的好棒 莓有Cream Cheese厚重的口感

多了點清爽舒服的奶香!

 

搭上自己泡的檸檬蜂蜜綠茶,週六下午的快樂時光!

 

 

最近我好喜歡假日在家裡待著 呆著

餐桌上總是有許多好玩的東西等我去找

媽咪常買完東西自己就忘了 自從我開始對廚房感興趣之後

我開始尋找沒看過的食材、用不完的食材、快過期的食材...

一步一步地 拼湊出屬於這個家的樂趣和味道~阿哈哈哈哈

沒想到我也有這麼感性的一天阿!!!!!!!!!OMG

 

Brie may be produced from whole or semi-skimmed milk. The curd is obtained by addingrennet to raw milk and heating it to a maximum temperature of 37° C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The 20cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold (Penicillium candidumPenicillium camemberti) or Brevibacterium linens, and aged in a cellar for at least four to five weeks.

If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind also darker and crumbly, and is called Brie Noir (Fr: black Brie). Around the Île-de-France where Brie is made, people enjoy soaking this in café au lait and eating it for breakfast.[1]

Overripe Brie contains an unpleasant excessive amount of ammonia which is produced by the same microorganisms required for ripening.

 

From WIKI (有時間再來整理...^^)

 

心情;

當在團體中有一個人不被認同 成了眾矢之的的時候

你如果附和著眾人的意見 你就是高尚、高人一等的

好像所有批評的理由都是合理的、理所當然的

然後再為自己找些藉口 有多數人做靠山的意識下

就失去了自我 

 

大家都說要做自己、做自己

但有多少時候能真正傾聽自己的聲音呢?

 

((其實我們也都是盲從著身邊的環境,害怕受傷害吧 人性哪人性~~))

 

 

以上為上太極課時莫名其妙的體悟。

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