boxes

boxes surround me, i'm packing. it's comforting to be surrounded by your stuff and know that it is meaningful. i've moved so much lately that i've learned to enjoy the process of sorting and keeping only what i desire: my green tea pot from the antique store in town, tea cups from my grandmother, a purple shawl from my other grandmother, pink cars i used to play with ( i'm sure my parents looked for purple ) , the orange curtains i dyed, and my only wedding gift ( a crystal bowl). packing is a ritual and all rituals have meaning.

floating island

This picture is not the one I made but, it looks pretty close to mine. Just imagine grated chocolate on top!!


Found this easy-to-make,recipe in Mireille Guiliano’s book French Women Don’t Get Fat. I made it on Friday night and it was quite good. I plan to add my own flare next time with chocolate or fruit.


Ingredients:

2 1/2 cups whole milk
2/3 cups plus 1 tablespoon sugar
1 teaspoon pure vanilla extract
4 eggs
1/4 teaspoon salt
Cocoa or cinnamon powder for sprinkling

Scald the milk in a large, heavy-bottomed saucepan. Add 1/3 cup of the sugar and the vanilla. Cover and remove from heat.

Separate the eggs and reserve the egg yolks in a mixing bowl.

In another bowl, beat the whites with the salt until foamy and then gradually beat iin the 1 tablespoon of sugar. Beat the egg whites to stiff peaks.

Return the saucepan with milk to the heat and bring to a boil. Reduce the heat to low.

With a soup spoon, scoop out a mound of the egg whites and drop into the milk.
Cook gently for 2 minutes and turn gently to cook the other side for 2 minutes. Remove and drain on a dry towel. Let cool, then cover and refrigerate on a plate until ready to serve.

In the bowl containing the egg yolks, gradually beat in the remaining 1/3 cup of sugar and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms a ribbon. Gradually add the hot milk in a thin stream to slowly warm the yolks and avoid scrambling them. ( Next time I would cook this mixutre on the stove a little more to ensure that the custard slightly thickens.)

Chill the custard in a serving bowl.

When ready to serve, place the poached egg whites on top of the custard.
Sprinkle the egg whites with cocoa or cinnamon powder.

gray and snowy

it's a gray snowy day and i kinda like it! i feel sort of cozy with a nice sweater on. maybe i like it cause i know i won't be here for long. who knew i'd long for snow?

free

" You are never free to do as you please when you stay with the familiar"
On Feb. 1st I will be free. I'm taking a break from teaching and going to Ciudad Juarez, Mexico to build houses. I will try to put pictures up on the blog more regularly. Check out where I will be! www.casasporcristo.org