The tumbling mirth

Oh! I have slipped the surly bonds of Earth
And danced the skies on laughter-silvered wings.
Sunward I've climbed, and joined the tumbling mirth
Of sun-split clouds—and done a hundred things
You have not dreamed of—wheeled and soared and swung.
High in the sunlit silence, hov'ring there
I've chased the shouting winds along and flung
My eager craft through footless halls of air.
Up, up the long delirious burning blue
I've topped the wind-swept heights with easy grace
Where never lark or even eagle flew
And, while with silent, lifting mind I've trod
The high untrespassed sanctity of space,
Put out my hand and touched the face of God.

May 11, 2010

Home-made Chocolates

Ingredients:

1 pack of almonds (or whatever type of nuts you prefer), chopped
1 pack of cooking chocolate (non-sweetened), melted in double-boiler
1 cup light brown sugar
1 stick of butter, softened (optional)

Method:

In a mixing bowl, combine all ingredients.
Distribute into paper cups. Preheat oven to 135°C/275°F.
Bake in the preheated oven for a quick 5 minutes, or until coating is dry.
Remove from oven to cool. If not serving immediately, store in an airtight container.

There are 2 other alternatives as to how you could make these chocolates.

Alternative #1:
Cream together sugar and butter in a bowl. Add chocolate & almonds. Spoon into paper cups & chill in fridge until set.

Alternative #2:
Cream together sugar and butter in a bowl. Add chocolate & almonds. Form them into balls. Place on waxed paper and refrigerate at least 3 hours. With a toothpick, dip each ball in shredded coconut and place on waxed paper until set. Chill or bake as you please.

1 year ago • Notes