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Sappholovers said:More advice:
Eat ambiguity for dessert
The best desserts are ambiguous in texture, in that limbo space between soft and hard, liquid and solid, like chocolate mousse or creme brule or honey or berries, or like a morning cock awakening from its slumbers
Here's a recipe for Chocolate Wickedness, an intensified chocolate mousse
1 1/2 pounds semisweet chocolate
4 egg yolks
1/2 cup espresso coffee
1/2 cup creme de cacao
8 egg whites
Pinch of salt
1/4 cup sugar
1 cup heavy cream, whipped
Melt the chocolate in a heavy saucepan over water. Add the egg yolks, espresso, and creme de cacao. Stir together till smooth. (If the mixture hardens, warm gently and stir till smooth. Then let cool.) Beat the egg whites with salt till they hold soft peaks. Add the sugar, a tablespoon at a time, beating after each addition. Continue beating 5 more minutes, or until stiff. Fold the whipped cream into the egg whites and then fold in the chocolate mixture. Pour into a large glass bowl or a soufflé dish with a waxed-paper collar (or covered jar if it's just for late night fixes) and store in the freezer until 15 minutes before serving.(It's great frozen, too.) If you have time to be fancy, serve with a sauce made by blending 1 cup heavy cream, whipped into soft peaks, with 1/2 cup sour cream and 1 teaspoon vanilla extract.
Tristesse said:Thank you, it looks delish! You're full of surprises, aren't you?
Sappholovers said:"Advice"
Folks, I'm telling you
Birthing is hard
Dying is mean
So get yourself
A little loving in between
Langston Hughes
Hisownprecious said:
~~~~~~~~
water rushes
mountains watching
slippery rocks
going under
finally
relief
Merrymaker said:Pose for me
Yeah,
Like that
Perfect in my eyes.
Tathagata said:a vague idea of perfection
then
I see
your smile
Merrymaker said:Captured on film
For every essence
Forever fantasy
Pure illusion
