I Carry Your Heart With Me
by E.E. Cummings
i carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear; and whatever is done
by only me is your doing,my darling)
i fear
no fate(for you are my fate,my sweet)i want
no world(for beautiful you are my world,my true)
and it's you are whatever a moon has always meant
and whatever a sun will always sing is you
here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart
i carry your heart(i carry it in my heart)
CHOCOLATE DIPPED STRAWBERRIES!
16 oz fresh whole bigger sized/dipping strawberries
1 1/2 cups good quality milk, dark or white chocolate chips (9 oz)
Variety of sprinkles (chocolate jimmies, colored sprinkles, mini pearl sprinkles, sparkling sugar)
1.Wash strawberries thoroughly. Dry carefully by patting gently with paper towels.
2.Place chocolate chips into small, microwaveable bowl with tall sides.
3.Heat bowl in the microwave on High for 30 seconds. Remove bowl; stir chips with spoon. Return bowl to microwave; and continue to microwave on High for an additional 30 seconds; stir. Repeat just until chocolate is melted.
4.Working with one strawberry at a time, dip into the melted chocolate by holding the stem between your fingers.
5.Slowly pull the strawberry from the chocolate (allowing excess chocolate to run off); place on a piece of parchment paper to dry.
6.Immediately decorate the chocolate-covered strawberry with your favorite sprinkles.
7.Allow the chocolate to cool and harden at room temperature. Serve immediately or store tightly covered in refrigerator for up to 24 hours.
*TIP*
Add a tsp. of shortening or veggie oil so chocolate softens and does not become too brittle when you take a bite after dipping.
Raspberry Friands
4 T unsalted butter, melted
1/2 cup almond meal
(You can grind your own almond meal in a blender or food processor.
1/2 scant cup of slivered almonds = 1/2 cup almond meal.
1/2 cup plus 1/3 cup powdered sugar
1/4 cup plus 2 T. flour
1/4 tsp baking powder
3 egg whites
1/2 tsp almond extract (use an extra 1/4 tsp. if you like almond flavor)
Fresh raspberries, washed and dried
Preheat oven to 350 F.
Mix almond meal, powdered sugar, flour and baking powder in a large bowl. Lightly beat the egg whites (until just frothy) and stir into the dry ingredients. Add melted butter and almond extract and mix.
Grease your baking tins (heart tin was used for photo above but you can use a square or large muffin tins and fill about 1/2 inch deep. Gently place raspberries on top. DON'T press into batter - the batter will rise during baking and hide the berries.
Bake 15-20 minutes or until golden brown on the edges and fully cooked.
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