ニューヨーク・タイムズのインスタグラム(nytimes) - 11月4日 21時40分

“I have never been able to resist ordering a side of breakfast sausage,” @ciaosamin writes in @nytmag’s #Eat column this week. While cooking professionally, she spent years perfecting the balance of maple, sage and black pepper to satisfy her enduring craving for breakfast links. But after returning to her tiny home kitchen, @ciaosamin explains that the “mere thought of setting up a meat grinder or sausage stuffer was enough to turn me vegetarian.” After realizing she’d never be satisfied with store-bought sausages, @ciaosamin came up with a solution: ditch all the steps involving grinding and casings and focus on the most important part of the process — getting the taste and texture of the sausage mixture just right. Visit the link in our profile to get the @nytfood recipe for maple breakfast sausage, photographed here by @andreagentl. These patties come together in the time it takes to make a frittata or a stack of pancakes for #brunch. #regram

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する