Crap, I have a HUGE rant saved on my computer at home, I could have sworn I emailed it to myself.
In anycase, it's V-Day ... NO not the day we stormed Normandy Beach ... but ... Valentines lovey dovey hovey day!!! I LOVE EVERYONE!!! Until tomorrow, in which case I'll just rant at everyone.
Stay cool Peeps!!!
here's a loverly VALENTINE FOR YE!!!
On with the RESTAMUNDO!!!
A hug is like a boomerang - you get it back right away.
Valentine's Day: love it or hate it?
1: preventing or guarding from disease
2: PROTECTIVE, PREVENTIVE
1: something (as a drug or device) that protects from
Seriously, if you don't know the usage of this by now ... you NEVER will!!!
Love ya'll! (BTW I use exclaimation points like profylactics!!!, I think I'm safe.)
Nora Roberts: Jewels of the Sun
Tonight is: TV Catch-up, or something like that, more like Surry gets lushy night! Last night I watched Ghost Whisperer and TSCC, but that's all I got to. Good thing I have a catch-up night! YAY
Sonnet 43 - How do I love thee? Let me count the ways
How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
My soul can reach, when feeling out of sight
For the ends of Being and ideal Grace.
I love thee to the level of everyday's
Most quiet need, by sun and candle-light.
I love thee freely, as men strive for Right;
I love thee purely, as they turn from Praise.
I love thee with the passion put to use
In my old griefs, and with my childhood's faith.
I love thee with a love I seemed to lose
With my lost saints,—I love thee with the breath,
Smiles, tears, of all my life!—and, if God choose,
I shall but love thee better after death.
Elizabeth Barrett Browning
4 ounces almond paste (not marzipan)
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter, room temperature
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar for dusting
For chocolate passion-fruit sauce:
5 ounces good-quality bittersweet chocolate, finely chopped
1/4 cup heavy cream
1/4 cup passion fruit juice, such as Loóza Passion Fruit Nectar
Special equipment: 6 (1/2-cup) ramekins, food processor, stand mixer with paddle attachment
Preheat oven to 350°F. Butter and flour ramekins.
In food processor, process almond paste and sugar until mixture resembles fine sand, 10 to 15 seconds. Transfer to bowl of stand mixer fitted with paddle attachment, then add butter and beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down bowl as necessary, about 1 minute. Add vanilla and beat until incorporated, about 30 seconds.
In small bowl, whisk together flour, baking powder, and salt. Sift over almond paste mixture, then mix until incorporated, about 30 seconds.
Divide batter among prepared ramekins, smoothing tops. Transfer to baking sheet and bake until cakes are golden brown and springy to touch, about 30 minutes. Transfer to rack to cool while making sauce. (Cakes can be baked ahead, removed from ramekins, and frozen, wrapped tightly in plastic wrap, up to 1 week. Allow 4 hours for cakes to thaw at room temperature. To rewarm, place on parchment-paper-lined baking sheet and bake at 350°F for 10 minutes.)
Transfer chopped chocolate to small bowl.
In small saucepan over moderate heat, stir together cream and passion fruit juice. Bring to boil, then pour over chocolate and let stand 30 seconds. Using heat-proof silicone spatula, stir until smooth, about 30 seconds. Cover with plastic wrap and keep warm.
Pour about 2 tablespoons sauce into center of each plate.
Run small, thin knife around inner edge of 1 ramekin, then invert onto palm of hand and, using other palm, smack bottom of ramekin to release cake. Transfer cake to rack and sift confectioners' sugar over, then transfer to prepared plate. Unmold remaining cakes in same manner. Serve immediately.