Wednesday, December 28, 2011
When I first moved to New York and I was totally broke, sometimes I would buy Vogue instead of dinner. I felt it fed me more.
Tuesday, December 13, 2011
Monday, December 5, 2011
Anyways, it was beautiful.
Saturday, November 26, 2011
|The Third Letter|
| Good morning, on July 7|
Though still in bed, my thoughts go out to you, my Immortal Beloved, now and then joyfully, then sadly, waiting to learn whether or not fate will hear us - I can live only wholly with you or not at all - Yes, I am resolved to wander so long away from you until I can fly to your arms and say that I am really at home with you, and can send my soul enwrapped in you into the land of spirits - Yes, unhappily it must be so - You will be the more contained since you know my fidelity to you. No one else can ever possess my heart - never - never - Oh God, why must one be parted from one whom one so loves. And yet my life in V is now a wretched life - Your love makes me at once the happiest and the unhappiest of men - At my age I need a steady, quiet life - can that be so in our connection? My angel, I have just been told that the mailcoach goes every day - therefore I must close at once so that you may receive the letter at once - Be calm, only by a calm consideration of our existence can we achieve our purpose to live together - Be calm - love me - today - yesterday - what tearful longings for you - you - you - my life - my all - farewell. Oh continue to love me - never misjudge the most faithful heart of your beloved.
Thursday, November 24, 2011
Wednesday, October 26, 2011
Friday, October 21, 2011
Saturday, October 15, 2011
Thursday, October 13, 2011
Yields 15 to 20 meringues (depends on how big you make them)
3 large egg whites, at room temperature
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella
Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
Line two baking sheets with parchment paper and set aside.
Set up a double boiler (a pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top of the double boiler. Warm the Nutella through and then set aside while you make the meringue. (You could warm the Nutella in a microwave but I don’t own one so you’re on your own if you do use one.) Let the Nutella cool as you make the meringue.
In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.
Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.
Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes).
Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.
Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue.
Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.
Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.
After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.
When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.
The meringues will keep in an airtight container for a week.