Earth from Celmentine Space Shuttle

 

 


Earth from Celmentine Space Shuttle clem_india_saudi, originally uploaded by Theresa111.


As I sit here sipping my coffee, I already hurriedly drank the first half, I think about this living plant we’re on.

Here we are like specks of sand whirling over 2,000 miles per hour, in orbit around an ever exploding star we call the sun. Our solar system is circling something so huge we cannot even fathom the size. Because most minds are too tiny to process the many possibilities out there.

Circling Earth are space stations, satellites, and who knows what else and we glance at the newspapers and news headlines to read about war, killings, hunger, poverty, global warming, the homeless, the abandoned. Well the list could go on and on.

If you gaze out past Earth and our solar system, you can see, albeit tiny, other stars and galaxies. We are so tiny, as to be insignificant. And if we go a step further, our solar system is like a grain of sand. Compare that to the tiniest insect we see. Now looking closer you can judge for yourself. It is made perfectly and intricately, with intelligence and with purpose.

We are not something that just developed. There is Higher Divinity and Divine Intelligence at work here. Isn’t it strange that every day is exactly twenty-four hours and the leaves change color in the autumn? That every living thing has timing programmed into it? Who or what did the programming? Somebody is difinitely in charge and it isn’t we Earthlings. That’s just the pose we take.

Oh, why doesn’t everyone try to get along? Why don’t we see we that need each other? Why don’t we understand that diversity was chosen to make us more interesting for one another? That there are endless things to learn and see. Enough for everyone’s lifetime. And in comparison with the Earth and Universe, the time allotted us is but a blink of an eye. Life is a gift and we are all precious.

We are in this together. Let us all make a difference. Begin by helping someone make their life better. Starting now. Be a part of the solution.

Lighthouse Lady



Fisgard Lighthouse, BC, originally uploaded by hatchski.

Fisgard Lighthouse, BC
Fisgard Lighthouse, BC
Oldest light on the west coast of Canada.

Uploaded 12 Jun 07, 3.34PM EDT by hatchski.

Photograph taken by: Hatchski

Lighthouse Lady

Early morning before sunrise
Down winding stairs that lead up to the sky
She lightly touches the stones on the wall
Throws open the door to the cat she does call

Around and about and up again
Into the kitchen her very dear friend
Preparing breakfast of bread eggs and cheese
She opens the windows for fresh ocean breeze

Footfalls announce her husband and kids
Yawning smiling with heavy eyelids
The kettle is whistling the toaster pops up
Firelight upon the dog and her pups

How happy peaceful and serene it all is
Lighthouse Lady who smiles with bliss
Tonight she’ll bake pies and deep fry fish
Lighthouse Lady who got her wish

>Theresa H. Hall

Copyright ©2002 Theresa H Hall

Coconut Macaroons



Coconut Macaroons, originally uploaded by Theresa111.

These cookies are so adorable and deliver a sweet crunch with very moist coconut to surround your tongue. My husband loves these but I on the other hand don’t eat coconut. They smell so good.

Cookies

Coconut Macaroons

Here is another light, fragile melt in your mouth cookie. Great for all occasions.

4 large egg whites
10 oz sugar
15.2 oz coconut
dash of vanilla
1/4 or 1/2 glace cherry

1) Blend with whisk egg whites and sugar over a hot water bath to liquify. You can hear when the sugar has been dissolved. Remove from heat being careful not to cook the egg whites. This is the binder for the cookie.
2) Add 1/2 coconut and sprinkle with vanilla.
3) Add remainder coconut and blend with a rubber scraper.

Dip 100 (size) scoop into water before scooping dough. Wet your opposite hand and press the filled scoop against the fleshy past of your palm, closest to your thumb. Shape the cookie and keep any stray coconut from hanging out, or it will get burned.
Place cherry atop each cookie on sheet pan.

Bake 350º 10 to 15 minutes or until a light brown. Cool on rack.

Yield is 5 dozen cookies.

Classic French Apple Tart

Classic French Apple Tart, originally uploaded by Theresa111.

UM…Mmm…Oh! An Apple can be made into so many wonderful things to eat. Perhaps the most versatile of fruits. A pate brisse, flaky crust, frangipane and very thinly sliced apples, paraded over the filling into an almost pinwheel design. Dotted with butter and sugar, then baked to perfection. Brush tenderly with hot apricot glaze and voila. Fabulous hot and especially chilled. Leftovers are even more delicious.

Pies and Tarts

Classic French Apple Tart

This is a mouth-watering and deliciously simple desert. Top with a dollop of fresh whipped cream or frozen Creme Anglaise. (vanilla ice cream)

1       9″ raw pate sucree shell (recipe previously printed)
6 or 7 apples
(precooked 20 minutes and chilled; chopped and thinly sliced)
butter and sugar for apples

1) Combine chopped apples into the raw pate sucree shell. Dot with butter and sugar.
2) Design the top by fanning the sliced apples, keeping even so the edges don’t burn.
3) Dot the top with butter and sugar.

Bake in preheated 350º to 375º oven about 45 minutes.

Cool on wire rack and after ten minutes glaze with hot apricot glaze. Continue to cool overnight.

Store uncovered in the refrigerator. Will keep for 3 to 4 days.

Variation: Coat a thin layer of frangipane onto the bottom of the shell, just before adding the cubed apples.

Bobby’s Baby Bear



Bobby’s Baby Bear, originally uploaded by Theresa111.

Bobby, our cat, wanted everyone to see his little bear. For those of you who have not met him yet, Bobby’s nickname is “Little Whanh,” because he is a kitty that does not Meow. No jokes please.

When we were small children living on Staten Island, NY, our grandparents told us over the telephone that they were sending us puppy dogs. They said it was our little secret and not to talk about it. Nannie and Papa lived in Miami, Florida and usually were not with us for the Holidays.

When we heard the news Mary and I expressed every word and gesture of utter happiness that we could muster. We could not believe our good fortune. We had wanted, begged and pleaded with our parents for over a year to let us have a dog. And now we were to have two puppies! Oh, such a huge secret to keep. Wouldn’t our parents be surprised.

When they phoned us a few days later to say the puppies were on their way, they reminded us that we were to behave properly. They expected us to take very good care of our dogs and to treat them nicely. We promised them that we would.

We tried very hard to be on our best behavior. At night while we were supposed to be asleep, we would whisper excitedly underneath the sheets. ” I wonder if they are sending a leash.” Mary wondered. I exclaimed “We must buy some pretty bowls, one for water and one for food.” “Yes.” Mary agreed. On and on we talked until weariness overtook us and we drifted to sleep.

Finally, after what seemed like ages, although it had only been five days, there came a loud knock at our front door. We looked out the window to see the postman’s truck. U.S. Mail was printed on it’s side. We excitedly ran toward our father who was on his way to answer the knock.

After daddy opened the door, the postman smiled and offered the large package. It was covered in light brown paper and tied up with heavy white string. Attached at the top was a little wodden handle, to make it easier to carry. Daddy took the parcel, thanked the postman then closed the door.

Upon seeing the closed up package we both immediately became alarmed. We started dancing with anxiety around our father and trying to touch the box.

There weren’t any holes to allow air inside! How could the puppies breath! Now we started fretting as he set down the box and we did not hear any sounds coming from within. Oh no!

Daddy didn’t seem upset at all. In fact, just the opposite. He turned to us and smiling said “I suppose you would like to open your gifts now.” “Oh yes!” we exclaimed.

He brought out the scissors and cut through first the strings and then the brown paper. By this time we could hardly contain our urgency.

Inside were two boxes wrapped with Christmas paper. We couldn’t understand why our grandparents thought they could send puppies in closed boxes. Our father handed us our gifts. Now we were frantically tearing off the paper and prying off the tops of each box. “Oh, the poor puppies!” we both cried.

Tears were streaming down our frightened faces. Noticing this our father asked “Why are you crying? You’ve just received Christmas presents from your grandparents.”

Suddenly it dawned on him why were so upset, just as we exclaimed “Daddy the puppies cannot still be alive.”

We opened the lids and to our relief there were no dead puppies. Only a stuffed animal was inside each box. Trembling, our small hands lifted the dogs out of the tissue paper and we really did try so hard to hide our disappointment. Our crestfallen faces told the tale.

The puppies were Collies, like “Lassie” on the television show, just as Nannie and Papa had promised. The course hair or fur wasn’t soft and silky as a real Collie’s would be. Instead it was rough and dry feeling. The eyes stared unseeing and the nose was very hard plastic. Both were in the same position, each lying down so they could easily be righted should they get turned over.

By this time our mother entered the kitchen and at once she took in the whole scene. She acknowledged the dashed hopes and dreams Mary and I had whispered under our bedcovers. Gathering us close she hugged us saying that grandparents should not have promised puppies and given stuffed animals in their wake.

As most mothers can, she soothed us and held our small bodies, now hot from our exhausted tears. She wiped our faces with her handkerchief and announced “Let’s get everyone into the car and go to Carvel’s for ice cream cones.” Our older sister and brother piped in with cheerful agreement.

Father, Mother, Mama, Charley, Melody, Mary and I piled into our station wagon to head toward Carvel’s, on the other side of the island. During the short ride Mary and I exchanged glances. We smiled to share what the other was feeling. We held hands until we were handed our ice cream cones.

This is a story I share because I have a great love of the plush and beautiful stuffed animals that are made today. I don’t know about Mary but it took me decades to get over this tramautic experience.

I assuaged my hidden sadness with an array of stuffed animals I’ve purchased through the years. I finally forgave Nannie and Papa for tricking us so, although I never let them think anything was amiss. I love them dearly and miss them still.

And when at night ‘neath my covers I sleep…sometimes I clutch a small, soft, plush little stuffed animal and smile. Bobby said he understands completely “Whannh.”

Pear Frangipane Tart



Pear Frangipane Tart, originally uploaded by Theresa111.

Pears poached in simple syrup, vanilla bean, star anise and some liquor. Unbaked pate sucree, sweet pastry dough, frangipane and the poached pear halves placed flat side down. Bake then brush with hot apricot glaze. Garnish with freshly chopped pistachios. Incredible flavor.

Pear Frangipane Tart

1 9″ pate sucree tart uncooked
1 cup frangipane
6 poached pear halves thinly sliced, but kept together
finely chopped pistachios for garnish

1) Fill uncooked shell 3/4 with frangipane.
2) Place six pear halves flat side down, evenly spaced onto the top of the tart.

Bake 350º to 375º for 45 to 55 minutes.

Classic finish is to glaze with hot apricot and garnish in between the pears on the outer edge with chopped pistachios. Allow to cool overnight.

Yield is 16 portions.

Do not freeze. Store covered in plastic wrap in refrigerator for up to 4 days.

Pie and Tart Doughs

Pate Sucree / Sweet Tart Dough

Very rich; crisp; not flaky. Used in tarts or tartletts. Sweet never savory fillings.
It is a sturdy dough and should crumble in your mouth.

8 oz softened butter
4 oz sugar
1/2 t vanilla
1/2 t lemon zest
1 large egg
12 oz A P flour
1/4 t salt

1) Cream butter in in mixer with paddle, with a little sugar to cut the butter.
2) Add the remaining sugar, lemon zest, vanilla and egg. Scrape the sides of the bowl.
3) Add all of the flour and salt. Stir until just mixed and dough holds together when pressed. Place onto work area and shim down until evenly blended. Cut in half.
4) Wrap in plastic wrap and let cool in refrigerator 30 minutes or until cool and firm.
5) Shape dough by rolling it out quickly…moving and lifting so it will not stick to surface…on a lightly floured and cold work area. Roll to 1/8 ” for thicker tarts and to desired thickness for other shapes. Any scraps may be add back to the dough and rolled out again. This is a non directional dough.
6) Place over rolling pin and transfer to lightly greased tarts pan. Reinforce walls, roll off top and crimp edges.
7) Rest in refrigerator for 30 minutes or until cool and firm.

Bake in preheated oven 350º to 375º 15 to 18 minutes or until amber in color. Bake blind by lining inside with parchment paper and using weights (remove the weights after partially baking and return to oven.) You may also dock the dough; pricking the bottom with tiny holes to allow steam to escape and bake for the specified time. You can bake right out of the freezer too.

Fill according to recipe. You may also use in a recipe which calls for a raw shell to be filled and baked together.

Yield is approximately two 8″ tarts or twelve 2 1/2″ to 3″ tartletts.

Unfilled shells may be kept at room temperature for 2 to 3 days, or wrapped in plastic and frozen for up to 3 months. Unrolled dough 1 week in the refrigerator or 1 month in the freezer. To extend the shelf life of a baked shell you may use glaze, egg wash, whole eggs, whites, sugar, 10X, caramel, frangipane, thin layer of chocolate, glaze. For any egg used return shell to heat, in order to seal the surface.

Pies and Tarts

Frangipane and Frangipane Tart

This recipe is a bater that bakes just like a cake. It is used as a bottom filling for many tarts and can be used as a filling to be baked. Classic flavorings are two tablespoons of lemon zest, dark rum and vanilla.

1 raw sucree 9″ shell

Frangipane: (Room Temperature Ingredients)
1 lb softened butter
1 lb sugar
1 lb almond flour
10 large eggs
3 oz A P flour (save for later)
1 pinch of salt
1 c seedless raspberry jam

Topping:
1/2 of a cherry glace
7 or 8 toasted almond slices

1) Cut the butter with a small amount of sugar in a mixing bowl with a paddle.
2) Add remaining sugar and cream the butter.
3) Pour in the almond flour and pinch of salt. Add two eggs at a time until
throughly blended. Continue adding eggs until blended.
4) Add flavoring and the last 3 oz flour. The consistency will be like cake batter.

Spread 1/8″ raspberry jam on the bottom of the raw shell. Add frangipane almost to the top. Place 1/2 cherry glacee in the center and surround it with 7 or 8 toasted almond slices.

Bake 350º to 375º 40 to 45 minutes. Cool completely on wire rack.

Yield is 16 servings. Makes three 9″ tart shells.

Store in refrigerator wrapped in plastic wrap for 4 to 5 days.

Fruit

Poached Fruit

Be sure to respect the fruit and while peeling it, let the fruit tell you its shape.
Cut in half and melon ball the center.

8 to 10 pieces of fresh fruit (pealed and cut in half)
2 parts water
1 part sugar
vanilla bean
star anise

1) Bring water and sugar to a simmer. Add the vanilla bean and the star anise.
2) Add fruit flat side up. Do not let the top of the fruit dry out.
3) Place parchment paper, which has been cut to vent steam, over the pan of fruit.
This will form a tent. Allow to simmer for about ten minutes.
4) Remove from heat and allow to cool throughly. Store in liquid in the refrigerator overnight. The liquids may be used in other recipes or sauces so be sure to keep
the lid closed tightly.

Creme Brulee…while it’s being torched…Do you see the flame?

Creme Brulee

This is one of the most satisfying desserts ever. The creaminess of the custard and the crunch of the caramelized sugar is fantastic. Top with some fresh fruit and wow!

2 c heavy cream (hot, but don’t boil)
4 egg yolks
2 1/2 oz sugar
flavorings: (extracts, coffee beans, zest, etc., after infusion, strain & remeasure the liquid)

1) Heat heavy cream, but not too hot.
2) Mix yolks and sugar together and temper with warmed liquid.
3) Fill au gratin dishes 3/4 full.
4) Prepare water bath.

Bake 325º 20 to 30 minutes. Cool and remove dishes. Refrigerate.

Serve by filling the top of the dishes with sugar white or brown and torching it.

Yield is eight servings.

Theresa’s Wedding Cake with Marzipan Roses and Leaves

About five weeks before our Pastry Arts Final Buffet, we were instructed on how to make and build a wedding cake. I must admit there are some necessary steps one must take to insure the cake will hold together and not tumble. After it’s built you have to prepare it and ice it many times.

French or Italian butter cream is incredibily delicious and once applied, the cake must be refrigrated after each coat of icing. The first coat is called the crumb coat. The cake is placed into the cooler, frige or walk-in in order to set the icing.

Because of the complexities of butter cream, it must be cooled, then warmed up and whipped at a consistent speed, so it will become warmed, but not too warm and have the precise sheen before being applied to the cake.

A repeat of this process is made until the cake is iced perfectly and properly covered. No cake is peeking through the icing, no crumbs are showing. No seams are showing, no cracks either. Just a smooth and seamless tier of cakes. The cake must be level too.

The ending is sometimes more nerve wracking because this is the part which will be seen, inspected, ooh’d and ahh’d over and devored by the eyes.

There are hundreds of ways to garnish and finish a wedding cake. In this photograph, you’ll notice my hand made marzipan roses and leaves. Also, I piped butter cream onto the edges and where the cakes were joined.

This was my first and only wedding cake. It was a very interesting process and and enjoyable one. The cake was a vanilla genoise soaked with dark rum flavored simple syrup, for added moistness. There was an incredible and intsense raspberry jam puree in between the sliced layers, along with butter cream. The taste was like heaven in your mouth.

Photo taken April 2005 L’Academie de Cuisine.