Asperges bien alignées…

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Asperges bien alignées…

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asparagus is my favourite finger food
Lust je asperges?
Ja, heerlijk, ik wacht elk jaar met smart op het aspergeseizoen
Ja, is wel lekker op zich
Ehh prima, maar ik kies het niet zelf uit
Liever niet maar als het ergens in zit dan gaat het wel
Nee, niet te doen hoor
Lust je asperges?
Ja, heerlijk, ik wacht elk jaar met smart op het aspergeseizoen
Ja, is wel lekker op zich
Ehh prima, maar ik kies het niet zelf uit
Liever niet maar als het ergens in zit dan gaat het wel
Nee, niet te doen hoor
So me and my family were on a car ride yea? And well I started happy stimming and my stim is handflap, like flapping my hands, I started happy stimming because my favorite song started playing, And my neurotypical little sister turned to me because she was sitting right next to me and said "can you stop doing that?" and I looked back at her and said "Doing what?" and she replied with "The thing when you flap your hands" So I decided to ask her why do I have to stop, and she said "Because it's annoying and embarrassing" the smile immediately faded from my face, so I told my mom what my sister said and she turned around and said "Well stop doing that around her if she dosen't like it!" I almost cried there, my mom knows I'm autistic I've been diagnosed when I was six years old, and instead of telling my sister to stop being an asshole she told me to stop being myself, like I was happy
FLORE | Légumes ancestraux : manières diverses de nos aïeux de les apprêter ➽ https://bit.ly/2mhDjJ9 Certains des légumes encore appréciés de nos jours, avaient déjà la faveur d’illustres palais antiques, des anciens Égyptiens aux empereurs romains, en passant par les philosophes grecs, tous redoublant d’ingéniosité quant à la façon d’apprêter haricots secs, chou, oignons ou encore asperges...

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Le pied d’asperges
Garnir des carrés de pâte feuilletée avec du jambon cru, des asperges vertes et du fromage râpé, et on rabat deux coins opposés l’un sur l’autre. On badigeonne de jaune d’œuf, et on enfourne 12 à 15 mn à 220°C