Acquainted with the Night By Robert Frost

I have been one acquainted with the night.
I have walked out in rain — and back in rain.
I have outwalked the furthest city light.

I have looked down the saddest city lane.
I have passed by the watchman on his beat
And dropped my eyes, unwilling to explain.

I have stood still and stopped the sound of feet
When far away an interrupted cry
Came over houses from another street,

But not to call me back or say good-bye;
And further still at an unearthly height,
A luminary clock against the sky

Proclaimed the time was neither wrong nor right.
I have been one acquainted with the night.

 

New Recipe : Green-Tea Truffles

(I saw this on epicurious.com and just had to share it)

Epicurious  | April 2013

by Susie Norris and Susan Heeger

Hand-Crafted Candy Bars

photo by Joseph De Leo

Green-Tea Truffles

yield: Makes about 24 truffles

total time: Time needed about 1 hour

We don’t often call on white chocolate, but when we do, we’ve got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea’s subtle sharpness reins in the sweetness of the white chocolate, and its natural color adds an unexpected soft green hue. As for tea’s antioxidant properties, there may not be enough of the green here to protect you from cancer and heart disease, but what is there can’t hurt! This recipe was inspired by Mary’s Chocolates of Belgium, experts in high-quality chocolates with artful designs. hide

 

 

  • 2 cups/310 g finely chopped premium white chocolate
  • 1 1/2 cups/360 ml heavy cream
  • 2 green-tea bags
  • 1/2 teaspoon salt
  • 1 tsp vanilla extract
  • About 1/4 cup/55 g matcha (Japanese green-tea powder)
  • 3/4 cup/70 g powdered sugar
  • 1/2 cup/15 g crispy rice cereal, crushed

print a shopping list for this recipe view wine pairings

 

 

Preparation

1 In a double boiler, partially melt the white chocolate over simmering water until it’s semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.

2 Cool the ganache in the refrigerator for at least 30 minutes.

3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.

4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.

Store in an airtight container or a zip-top plastic bag in the refrigerator for 4 days or for 2 months in the freezer.

 

 

I Am Back…:)

Hiya! I know that I have not posted anything in a while but forgive me for I have been a little busy with work  and a few other things. I’ll try to get back on track with my post and writing, cause I have truly been missing it. I hope to catch up with a few of you who have been on my mind for a minute. So let me get to thinking of whats next to come so that I can give you something fresh and new!

Sincerely,

Miss Meme:)

Disillusioned: Poem Collaboration By Curtis Gardner and Meme Avery

CloudToGround_EN-US2741696585

Broken Mirrors My reflections in pieces 7 years of bad luck scattered throughout generations Imperfections of scars Suicide wounds that won’t ever heal A broken soul that not even the grim reaper wants to own Eternity of emptiness  As the broken mirrors still feel its constant effect on me (<<Curtis Gardner)

A heart deconstructed Unable to produce  Sound The cut is too Deep to mend I am losing Myself to this Sorrow Loneliness plants its  Dagger in my soul Twisting  Carving the direction For hell to take But I do not fear damnation For I was damned The moment I opened the door And allowed The devil to walk Right into  To my mind.(<<Meme Avery)

Always and Eternity: By Meme Avery

100_4743

 

Look into Me

See that This

 love is

Made only For you

That my heart 

Was designed to 

Match the

Beat of  Yours

Now touch Me

So that You can

  Feel this desire

Taste this Passion

Contain This fire

That burns

Whenever our lips

Meet

In quiet 

Rhythms

Bodies move In unison

Scorching

The earth of

This reality

I breathe

You and 

Become light

Drinking In every 

Color you Provide

You move through

 Me and I

Become Sound

Vibrations

Take me to Divinity

Beyond Ecstasy

I am Forever yours

So love me

With no 

Thoughts

No words

You have 

My all

Please

Take the 

Rest  Of

My inhibited 

Sanity

I am

Your

Always and

Eternity

Erotic Sun: By Meme Avery

Its the
Passion
I feel when
I’m lost in
Your embrace

Remember
Your taste

My mind
Drowning in
The sentiments
Of your image

As we move
Together

Enhancing
Sounds

Inciting the
Fire to
Capture us
In its
Blaze

Nothing as ever
Felt so real

So good

So right

As this moment
I spent
With
You

Dying within
The realms of my
Reality

Pushing
Your words

Deep within
My feminine
Frame

I give
Unto you
My air

My body

My heart

The entity
Of my soul

As we fuse

Like lock and
Key

Becoming
One
Piece

Of two
Halves

Touching
Souls
Until

We reach

The

Erotic
Sun.

image

Recipe Of The Day: Malt Chocolate Doughnuts (www.epicurious.com)

Malt Chocolate Doughnuts

 

 

 

yield: Makes 12

I know deep-fried doughnuts don’t strictly count as baking, but I’ve included them here because they start with a dough, and they taste too good to leave out, especially made with a chocolate ganache filling instead of the ususal jam. hide ›
  • 1/4 cup sugar, plus 2-3 heaping Tbsp for dusting
  • 2/3 cup whole milk
  • One 1/4-ounce package active dry yeast
  • 3 1/2 Tbsp unsalted butter
  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • Pinch of sea salt
  • 2 egg yolks
  • 2-3 heaping Tbsp malt powder, such as Ovaltine, for dusting
  • Vegetable oil, for deep-frying

For the filling

  • 1 cup heavy cream
  • 2-4 Tbsp runny honey, to taste
  • 9 ounces dark chocolate, chopped
  • 4 Tbsp unsalted cold butter, cubed

preparation

1. Heat the sugar and milk in a pan for about 5 minutes until the milk is warm—105-115°F—and the sugar has dissolved. Place the yeast into a bowl, pour in half the warm milk, then mix and set aside. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil).

2. Sift the flour and salt into a large bowl and make a well in the center. Add the egg yolks, yeasted milk, and the hot milk. Mix together, drawing in the surrounding flour to make a dough.

3. Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic. Dust with a little extra flour if the mix is too sticky. Place in a clean bowl dusted with flour. Cover with plastic wrap to keep the dough from forming a skin on top and leave to rise in a warm place for 1-11/2 hours until doubled in size.

4. When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface. Roll out the dough with a floured rolling pin to a thickness of about 3/4 inch and shape it into a 9 x 6-inch rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with parchment paper and leave to rise again for 30-40 minutes until doubled in size. (This will make the doughnuts light and fluffy once cooked.)

5. Meanwhile, make the filling. Put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a heatproof bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth, and glossy.

6. Combine the remaining sugar with the malt powder in a bowl and set aside. Put the oil in a deep-fat fryer and heat to 340°F, or fill a large saucepan one third full with vegetable oil and heat over medium-high heat until a cube of bread dropped in it sizzles and turns golden brown in 30 seconds. Fry the doughnuts, in batches, for 3-4 minutes until evenly golden brown and cooked through, turning them in the oil once or twice. (You will need to moderate the heat between batches according to whether the doughnuts brown too quickly or too slowly.) Using a slotted spoon, remove the doughnuts from the hot oil and roll in the malt sugar to coat.

7. To fill the doughnuts, spoon the warm chocolate filling into a piping bag fitted with a small plain nozzle. Make sure you pipe the chocolate filling while it’s still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling. Serve right away.