Écrit par Patricia
12 avril 2020
Alors que nous approchons bientôt de la fin du printemps, je reste assis, dehors, dans ce qui doit être l'une des dernières brises fraîches d'une autre saison ; les vents violents qui poussent les feuilles mortes de l'année dernière, les quelques taches de neige qui restent au sol et la vue des bourgeons de fleurs autour de la ville.
On se sent changer avec la saison, car les journées ensoleillées nous sont soudainement plus accessibles. Je m'imagine marchant dans les rues, regardant les gens respirer la brise plus chaude et le temps estival, mais je suis chez moi, toujours chez moi. J'ouvre les fenêtres ou chaque chambre et mes yeux embrassent le mouvement des rideaux alors que le vent souffle doucement.
Petites choses. Ces particules, ces moments, ils nous appartiennent, et nous devons les serrer fort pour les jours de pluie. Chaque seconde que nous prenons pour chérir les jolis sons, les images à couper le souffle que nous voyons de nos propres yeux, ils construisent nos vies et nous sommes le moteur de sa complexité.
Et je suis toujours assis, dans ce qui doit être l'une des dernières brise fraîche de la saison, et j'attendrai patiemment le prochain moment où je pourrai me promener et retrouver ma liberté, celle que je n'ai jamais vraiment apprécié comme je l'aurais dû. Je suis assis et j'attends la prochaine petite chose qui apportera le prochain sourire, parce que les petites choses sont simplement les plus grandes, et peut-être les plus magnifiques ; ceux qui n'ont pas de prix mais d'une valeur infinie.
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Hi everyone! I’ve been adding Curry Powder to more of my recipes lately, and it’s been amazing add-on.
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Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
How do you use it in your cooking?
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Hey all!
I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
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Hi everyone! I’ve been adding Curry Powder to more of my recipes lately, and it’s been amazing add-on.
The best part is how easy it is to incorporate into so many different dishes.
I’ve used it in traditional curries, of course, but also in things like roasted potatoes, scrambled eggs, and even homemade salad dressings.
It adds a warm, savory kick that’s not too spicy but super flavorful.
Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
How do you use it in your cooking?