At times a burden seems too much to bear
Do not despair … do not despair
Who we turn to can not equate to
The One who cares … do not despair
I read a prayer to be heard nowhere
No one cares … do not despair
Feeling so helpless I sit and stare
Load to bear … do not despair
I have entrusted my heart
My desires and dreams
To those who by-pass me
Or so it seems
In dark hours I am made aware
Of One who cares … do not despair
As I said, we are being so good today while our Mommy is writing and juggling. It is something she does but I do not think she uses balls as in a routine.
My little brother, Cosmo is usually running around and picking on … oh well, chasing us and jumping out at us, when we walk near him. For those of you who do not know me, I am Bobby and when Cosmo was a tiny tyke, I was his baby’s daddy. Which means I had to babycatsit him and keep him out of trouble. I tell you he sure did keep me and Ribbon, his baby’s mama, on our toes.
Well, it’s time to go to bed and so we hope you have a wonderful day. ”Shhh,” Mommy’s still working. Bye.
pastry with strawberries and fresh whipped cream, originally uploaded by super charz.
Tonight I espied this fabulous photograph when I was searching for French Pastry on Flickr.
First we feast on the beauty of food with our eyes. It is almost criminal to destroy the perfection of the art which sits on our plate before us. Go ahead … pick up your dessert fork or spoon and gently remove a small bite sized portion. You can feel the slight thud when you break through the pastry to the surface of the plate.
As you lift this mouthwatering combination to your mouth, notice how your eyes close when the first taste connects your tongue with your brain. If you were quick your clever nose would have captured the sweet bouquet from the fresh red strawberries.
Cool, sweet, creamy and a satisfying crunch provide you with the energy to aim your utensil back toward the partially eaten treat. It is not long before you are sad the experience has come to an end but are satiated to drink an aperitif, wine or a rich coffee.
Dessert, especially French ones make life worthwhile.
About ten days ago, there was a story on Yahoo about a foot long stick insect. I was excited to see the photographs because it had been years since I had seen one and quite honestly, I had not thought about this species either.
Not two days later, here is a new friend, sitting on my porch as if awaiting my arrival. Immediately I ran into the studio to grab my camera. She modeled for me and even walked on my hand for a few seconds before I returned her to her walk-about.
I felt glad that she allowed me to visit with her and that she trusted me to handle her with care.
Today we were listening to Senator Obama while he was speaking in Ohio. My Mommy says this is pretty far away from our nation’s capitol. My ears were perked up the entire time because I heard him say wonderful things to the people. He is very inspiring and will be a most effective and generous leader.
The part I liked the most was when he talked about everyone coming together to rise above the division and negativity and help America heal. To change our way of thinking from feeling like we are in a sink or swim situation and to care about one another once more.
We really need to make sure his message gets out and to encourage everyone to cast their vote a week from tomorrow. Our futures depend upon each of us voting. Peace, love and unity.
Obama/Biden ‘08
Please visit Go Left TV search the videos for the one titled “McCain’s Rage Is A Security Threat,” and view it. I was more shocked by this than I was surprised. For a while now, I have felt the underlying anger that is just under the surface of his smile, but I would not have thought it was on display for others to witness, over the years. The video is worth ten thousand words.
http://www.goleft.tv/viewer.asp?v=1868
Vacherin with Assorted Sorbets, originally uploaded by Theresa111.
Dessert like any other course of the meal should be the icing on the cake. the piece de resistance` and most importantly, a memorable experience. I once was told that dessert is the portion of your bill where all of the profits are made. And with the cost of ingredients today, well believe me when I tell you that they are expensive.
When something is scrumptious, melt in your mouth, eyes rolling upwards in appreciation and satisfying, then it has worked its magic. French desserts are special in that the majority of them take many steps in order to produce the workmanship that is presented to the diner.
A Vacherin is an edible container. It’s components are disks and rings of baked until dried meringue, and iced with butter cream or whipped cream. It’s like a beautiful gift basket and all the chef needs to do is fill it with say, a chocolate mousse, ice cream, macaroons, candy or anything that would be appealing. In this instance, assorted scoops of sorbets are peeping out from beneath the top.
My chef worked his charms and talents on this masterpiece. Pastry is an art and the part I like the most is that it is edible art.
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