Lisboa ❤

Walter & Ed

(...)
A linguagem "é uma pele: esfrego a minha linguagem contra o outro. É como se tivesse palavras de dedos ou dedos na extremidade das minhas palavras", escreve Barthes.
Sejamos ainda mais explícitos: os substantivos ganham nova anatomia, substantivos com tarso, metatarso e dedos; verbos que são músculos, verbos que se transformam verdadeiramente em carne que age: uma palavra a mais ou a menos parece poder fazer cair um Império;

in "Atlas do Corpo e da Imaginação" de Gonçalo M. Tavares

Macarons de limão

Aprox. 12 a 15 unidades:

Conchas:
100g de açúcar em pó (icing sugar)
55g de amêndoa moída (sem pele)
45g de clara de ovo à temperatura ambiente
15g de açúcar branco
Algumas gotas de corante alimentar amarelo (opcional)*

Lemon Curd (recheio):
200ml de sumo de limão
3 ovos
150g de açúcar
75g de manteiga
1 c. (sopa, bem cheia) de amido de milho (Maizena)
Raspas de 1 limão

explicação em "Coco&Baunilha"
http://cocoebaunilha.blogspot.pt/2011/12/macarons-de-limao.html

CHOCOLATE COVERED STRAWBERRY SHORTCAKES

http://bakerbynature.com/chocolate-covered-strawberry-shortcakes/

Ingredients

For the Shortcakes:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
4 tablespoons VERY cold unsalted butter (1/2 stick), cut into tiny pieces
1 cups VERY COLD heavy cream
1 teaspoon vanilla
For the Hot Fudge Sauce:
4 tablespoons Unsalted Butter (1/2 stick), cut into pieces
1 cup Ghirardelli 60% Cacao Premium Chocolate Baking Chips
1 can (14 oz) Sweetened Condensed Milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
For the Strawberries:
2 pounds fresh strawberries, rinsed, hulled, and quartered
1/4 cup granulated sugar
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
1/2 teaspoons vanilla extract
1/4 teaspoon salt
For the Whipped Cream:
2 cups VERY cold heavy whipping cream
1-2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Garnish:
Fresh mint leaves
Ghirardelli Valentine's Day Impressions Chocolates
Instructions

For the Shortcakes:
Preheat the oven to 425°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine the flour, baking powder, salt, and sugar; using a whisk stir the ingredients together until well combined.
Add the tiny butter pieces and - working quickly - work the butter into the dry ingredients with your finger tips until it’s almost completely incorporated. Drizzle in the cream and mix with your hands until the dough just comes together. It will be shaggy.
Turn the dough out onto a clean surface and gently knead any loose pieces together with your hands. Pat the dough into a rectangle and, using a rolling pin, roll it out until it’s about 1 inch thick. Using a heart shaped or round biscuit cutter (3-4 inches), cut out as many shortcakes as possible; I usually get 3 out of the first roll.
Re-roll the dough scraps and continue cutting out the dough until you have a total of 6 shortcakes.
Place the shortcakes on the prepared baking sheet and bake until they are puffed and golden brown; about 16 minutes. Transfer warm shortcakes to a cooling wrack to cool completely.
For the Hot Fudge Sauce:
Melt the butter in a medium-sized sauce pan over medium heat. Once the butter is completely melted, stir in the chocolate baking chips; stir until completely melted.
Add the Sweetened Condensed Milk; whisk well to combine.
Continue whisking and cooking until the sauce is silky and smooth. Set aside until needed.
Store any leftovers in the refrigerator.
For the Strawberries:
In a large bowl combine the quartered strawberries, sugar, lemon zest, lemon juice, vanilla, and salt; stir well until the strawberries are completely coated; set aside for at least 20 minutes - up to one hour.
For the Whipped Cream:
Place cold whipping cream in a large bowl or the body of a stand mixer fitted with the whisk attachment. On medium-high speed beat the cream until soft peaks form. Add in sugar and vanilla and continue beating until medium-stiff peaks form; about 3-4 minutes in total.
Assembly:
Slice a shortcake in half. Place 2 tablespoons of hot fudge and a scant cup of strawberries in the center; top with the other side of the shortcake. Pour another 2 tablespoons of hot fudge on top of the shortcake, then add a dollop of whipped cream, and any garnishes using. Repeat as needed and serve at once!
Notes

*You may substitute the sweetened strawberries with plain quartered strawberries if you want a less sweet dessert.

(_tremer_no_desfolhar_dos_teus_dedos___respiro_a_turbulência_da_vontade_como_se_fosse_sangue_do_teu_corpo___quando_no_regresso_nascem_as_palavras_que_constroem_a_cadência_dos_poemas_que_escreves_em_mim___)___

undress your conscience

soluço pequenas anotações, na margem de um sonho, num traço pungente como as certezas. não sei mais que isto. levas-me tudo. as letras que compõem, em rigor, o nome do meu lugar, no todo e em ti. gotas de azul maceram pétalas depostas pela visita do medo e de todas as forças incontidas da saudade. levas-me. não há dedos capazes de varrer mapas, pontos cardeais e azimutes. não há tempo pregado ao frémito cardíaco. e começo a compreender que não é sobre morrer, é sobre partir; que não é sobre nascer, é sobre ficar. num sobressalto transparente os dias vão abrir-se num poema, porque a vida carrega-la nas mãos e o céu está logo acima de um grande coração em construção.

(ana na tarte)

(...)
Sou rainha de todos os meus
pecados esquecidos. Ainda estou perdida?
Em tempos fui bonita. Agora sou eu própria.

Anne Sexton

"Aquele que gosta de cerejas cedo aprende a trepar."