ends and beginnings

that lucky day

where do they all go?

and the first snow never gets old

for sarah peters

mousse au chocolat, so easy:
6oz chocolate (52 % to 70% depending on your tastes)
3 eggs
that's it!

separate whites from yokes and beat them in stiff peaks with a dash of salt. in a double bath, melt your chocolate. make sure the water is not boiling otherwise the chocolate will cook and it will be a disaster. you can add a bit of water to smooth it out. once your chocolate is melted add the yokes one by one, stirring with a whip. ok, now fold the whites in, a third at a time and in a gentle way. you don't want to beat them in or stir too much, just folding, which means big movements with your elbows up and down in a circle. put in little mason jars and refrigerate for a few hours. you can add one or two extra egg whites if you want the texture to be firmer. i ain't no recipe writer so i didn't do a good job relaying how easy this is and how delicious but try it out for yourself and send a hello to your old friend sarah with whom you used to eat this when you closed the cafe on wednesdays a long time ago.

on the way back from the great movie

today

can everything stop now so we can read all day

© louise bourgeois

noël

fantastic mr. and mrs. fox

in utero

© peter chinn for national geographic

getting there

the way it was