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what I have lived for

Le 24 août 2016, 09:28 dans Humeurs 0

Three passions, simple but overwhelmingly strong, have governed my life: the longing for love, the search for knowledge, and unbearable pity for the suffering of mankind. These passions, like great winds, have blown me hither and thither, in a wayward course, over a deep ocean of anguish, reaching to the very verge of despair.

  I have sought love, first, because it brings ecstasy - ecstasy so great that I would often have sacrificed all the rest of life for a few hours of this joy. I have sought it, next, because it relieves loneliness ? that terrible loneliness in which one shivering consciousness looks over the rim of the world into the cold unfathomable lifeless abyss. I have sought it, finally, because in the union of love I have seen, in a mystic miniature, the prefiguring vision of the heaven that saints and poets have imagined. This is what I sought, and though it might seem too good for human life, this is what ? at least ? I have found.

  With equal passion I have sought knowledge. I have wished to understand the hearts of men. I have wished to know why the stars shine. And I have tried to apprehend the Pythagorean power by which number holds sway over the flux. A little of this, but not much, I have achieved.

  Love and knowledge, so far as they were possible, led upward toward the heavens. But always pity brought me back to earth. Echoes of cries of pain reverberate in my heart. Children in famine, victims tortured by oppressors, helpless old people a hated burden to their sons, and the whole world of loneliness, poverty, and pain make a mockery of what human life should be. I long to alleviate the evil, but I cannot, and I too suffer.

  This has been my life. I have found it worth living, and would gladly live it again if the chance were offered me.

it’s important to give the dough

Le 21 juin 2016, 09:31 dans Humeurs 0

There are times when I want just a little something sweet cheap ecig, just a discrete bit, and these cream cheese cookies did just the trick. They are small, about 2 inches in size. They are light (both in color and texture), and are gently sweet. This is not a sturdy, overly decadent treat; these cookies almost melt in your mouth. But as Goldilocks said, I found these cookies to be “just right.”

The dough is almost like a sugar cookie dough, except it is enriched with cream cheese, giving the cookie some body and bite, and the sugar is confectioners’ sugar, or powdered sugar. This amendment makes the cookie soft and pillowy. By using confectioners’ sugar Gym Kowloon West, rather than granulated sugar, the sugar doesn’t have the opportunity to caramelize thus getting crisp and golden brown.

CreamCheeseCookies1After a brief rest in the refrigerator, the cookies get rolled in sugar– granulated this time– giving them a  crackly finish. Before baking, it’s important to give the dough a press. These treats won’t spread when baked, so they need to be encouraged!

I incorporated a bit of chopped bittersweet chocolate. It paired so nicely with the tanginess of the cream cheese. This recipe is not abundant, making about 2 dozen cookies, but the dough will stay fresh in the refrigerator for a few days. I like to bake just a few off at a time. There is nothing like a fresh, warm-from-the-oven cookie to satisfy a sweet tooth DR REBORN, and these cookies did just that.

which counts for something

Le 14 avril 2015, 09:44 dans Humeurs 0

I grew up eating haricots verts steamed to army green softness and served warm, with a bit of butter and freshly chopped parsley, usually as a side to roast chicken for Sunday lunch. After coming home from the greenmarket — with or without me tagging along — my mother would call across the apartment, “Il y a des haricots verts à éplucher !” (There are green beans to trim  YOOX hk!)

My father, my sister and I would then pop out of our respective bedrooms and office to gather on the floor around the coffee table where a tray awaited, with a big pile of untrimmed beans and a colander to collect them once trimmed. It was understood that us kids could be excused from this if we had a big test to study for, but we seldom used that Get Out of Jail Free card, welcoming instead the opportunity to take a break and chat as our fingers busied themselves Beverly skin refining center.

Looking back, I realize we could have cut down the workload in half by trimming the only end that actually needs trimming — that would be the stem end, the wispy tail is in fact harmless — but trimming both ends allowed us to thoroughly de-string the beans along each side, which counts for something.

In my own kitchen I mostly find myself eating green beans cold, in zesty salads such as this one. Green beans pair beautifully with summer fruit (“What grows together goes together”), and I love them topped with finely diced cantaloupe (it’s been such a fabulous year for French melons!) or thinly sliced peaches and nectarines, which I’ve come to like best white.

My salad had a “green” element and a “sweet” element, and to create a more complete balance of flavor with “nutty” and “savory” notes, I decided to throw together a batch of homemade gomasio — a Japanese condiment of toasted sesame ground with sea salt — to which I added ground chipotle pepper for an extra kick. It is very easy to make at home and incomparably more flavorful than anything you can buy at the store Scalable Enterprise Server.

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