Monday, February 23, 2009

Portuguese Suspiro-For The First Time!

I have become a die-hard fanatic here of having a daily espresso, either in the morning after classes or late afternoon as a break from my database work. Since my sensitive stomach won't allow me to have coffee on an empty tank, I always get something to eat with my espresso. I always order one of two things then- a savory meat turnover (Folhado de Carne) in the mornings as brain fuel for the day and in the afternoons, an egg-custard pastry (Pastel de Nata).

But one afternoon last week, I finally decided to try something different for my sweet pastry. I went to one of my fave pastelerias situated on a busy corner by the park here where this time instead of sitting right down, I went up to the glass bar counter to browse their delectable assortment for something new. My eyes were drawn to the fluffy pink clouds of Suspiro (merengues), which I have tasted various types before back home but never had the ones they make in Portugal, which are quite popular actually. I told Julio-César, the Brazilian waiter who knows me, to bring one of the pink suspiros with my cafe then. The pink colored strawberry suspiro ended up being soooo good, crunchy on the outside and gooey on the inside like a typical merengue with a maraschino cherry in the center to my delight. But this suspiro was definitely not on the lighter side for a dessert, it was quite rich with almost a cotton-candy flavor mixed into it as well and because it was so large, it was the first time I had to get something wrapped up to take home with me! It was just as enjoyable the next day too, but I think next time, I'll get it to share with Miguel :) Glad I decided to alter my addictive routine for once hahaha, and maybe I'll start doing it more often! Mmmmm, suspiro :p

1 comment:

  1. You have a very interesting blog. I am a Portuguese girl dating an american for 6 years and often wondered if it would be possible for him to come live in Portugal, even not speaking anything of the language. From what I see here it might not be that hard...