Tuesday, April 26, 2011

Recipe by Herve This & Heston Blumenthal


4 servings

  • 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
  • 1 cup (240 ml) water
  • 4 tbsp sugar, optional


  1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
  3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
  4. Divide into four serving cups and serve immediately.

Monday, April 25, 2011


A wondrous sketchbook from a year spent in the south of France—an artist's personal journal carried everywhere and crammed with drawings and notions and thoughts surprising and whimsical.

Saturday, April 23, 2011

"For I remember it is Easter morn,
And life and love and peace are all new born."
~Alice Freeman Palmer

Friday, April 22, 2011

My mid-day break sandwich.

Fresh Carrot Sandwiches

2 cups grated carrots

1/2 cup sliced olives

2 tablespoons minced onion

1/2 cup mayonnaise

salt & pepper

bread with crust removed

Mix all ingredients together, spread a little more mayo on bread, then top with carrot mixture.

Saturday, April 2, 2011

"The green eyes of Springtime,
Charming, as ever,
Flirting, again."
Michael Garofalo