Tuesday, April 15, 2014

Where Is Spring

Where Is Spring

Nothing Else

Your transparency astounds me
and makes me questions what I see in you
behind your sly comments
and our playful banter
something lies beneath
I question your motives
 I doubt even you know
You're smooth and addictive
but I don't crave you
I crave your sound
and the pumping of my heart
It feels like I'm falling
It's dangerous and fun
knowing full well that I'll crash and break my bones
But that adrenaline is like nothing else.

You will devour me
take everything I have and leave me raw
Why do you look at me so
when you know you'll hurt me
I push you away and you keep fighting
Finding sneaky ways to come back
You crave my light
to brighten your darkness
You consume it all
and leave me with nothing else

Saturday, March 29, 2014


A young girl was walking along the beach where thousands of starfish had been washed up during a terrible storm. She began picking up the starfish one by one, and throwing them back into the ocean. She had been doing this for quite some time when a man approached her and said “Little girl, why are you doing this? Look at the beach! You can’t possibly save all of these starfish. You can’t begin to make a difference. She smiled, threw her hair back, bent down and picked up yet another starfish and hurled it as far as she could into the ocean , then replied to the man “made a difference to that one!”.

Friday, March 7, 2014

Oh Yeah. I Can Bake.

I've wanted to try making french macaroons for longer than I can remember. But I was always intimidated from all the talk that they were such a hard cookie to master. But today I decided to bite the bullet. A friend and I set out on the daunting task and were rewarded with what looked and tasted like real macaroons.

Macaroon Recipe

3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g)
 pinch of salt
¼ tsp cream of tartar (2 ml)

METHOD:Preheat oven to 300F degreesBeat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. Eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins. Whip until they form a peak that stands upright. Think Seattle Space needle. Then add the food coloring. Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those.
Fold flour/sugar mixture into the egg white mixture. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper.  Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. Bake for 20 mins.

macaroon recipe adapted from here.

Marshmallow Cream Frosting Filling

cup  (1/2 stick) margarine or butter, softened

jar  (7 oz.)  Marshmallow Creme

tsp.  vanilla

pkg.  (16 oz.) powdered sugar

1 to 2
Tbsp.  milk,  

Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.

filling recipe adapted from here

Friday, February 28, 2014

I will regret this in the morning.

I am a poet
And nobody else knows it
I write mindless words
And it feels so absurd
I write and write and write
Hoping all this will sound right
But nothing sounds right
When it’s twelve o clock at night
I should be sleeping
But words are keeping
Me away from bed
Where I want to rest my head
But no rest will come
Until this poem is done.