RSS Feed

Tag Archives: WordPress

​ Broken Dreams, Restless Heart

All I need is a sheet of paper
and something to write with,
and I can turn the world upside down…..

Don’t try to read into me too deeply
Everything as you know will eventually get
Turned upside down and into something else…

Missing the touch of you…
Thoughts of you never leave my head.
Baby together… just us two.

Something about you and
your comfortable soul,
made it easy to
call your embrace
My home.
 
I miss hearing you laugh
I’d then catch you
looking at me with a subtle smile
 
There is no greater
wilderness than a
body you wish
to ravenously
explore
 
My biggest fear is not
the loneliness i live
with, but what happens
when it becomes too
comfortable.

 

I’m just a girl who penned a life of broken dreams, but remains a hopeful heart.

Advertisements

You Need Eggs To Make An Omelet

I am sure some of you have heard the old saying ” you can’t make an omelet without breaking a few eggs”? 

Well that is me presently sitting here very nervous, as I start typing, not sure where to start, what to post, delete, or edit towards getting my blog moving full steam again. When I had logged in I went  straight to my stats and the numbers my page continues to hit daily, is SHOCKING and HUMBLING. I should be seeing ZERO’S!! I never meant to be gone for this long or neglect my blog like this, but when I realized my passion to cook was gone, my desire to do pretty much anything else had followed. How can I talk about food when I don’t want to open my eyes and face another day because each day I was too DEPRESSED to function.

YEAH…

I tumbled down that dark scary road of depression from a broken relationship, and sadly I let it affected everything i enjoyed and everyone around me that I loved.

Cooking is the one thing that has always come natural to me. There is nothing i ever learned about food or cooking that was ever difficult. Food and cooking comforted me as a child and as an adult, cooking was a stress reliever for many years and then one day I did not want to eat or cook. Often I felt no creativity and I didn’t care to make anything I made taste out of this world F-ing good!

It’s said a persons overall mood while cooking really does affect how a dish will taste to others. If you are sad, down or depressed, its crazy but those emotions do come out in your food. Regretfully I stopped caring and you could taste it. My substandard cooking did not faze me until my son very gingerly expressed how far down the totem pole I and my cooking went.

Mom, do you not care anymore.

That was when I realized how disconnected I was from my family and friends, man its hard to admit that I let depression take over my life and I knew I cant continue in such a depressed mess. Something needed to give and that something was what I didn’t want to accept.

That it was truly over.

I was the give that needed to let go, to let him go…  and I did, and this heaviness I felt inside for so long is gone too. So now this is my time for me to heal and move on because that is what we do in life. We live and we love, and should a love be extra special, then we remember it with a smile…

I don’t want to promise when I’ll post again and not follow through, so ill just say

Goodnight and I’ll see you all soon.

Clarissa

 

 

Its A Double Feature Starring “Chocolate” ….

IMG_7411

Chocolate Mousse, Its one of the easiest and most satisfying deserts around. What’s your favourite chocolate mousse recipe, and how do you like to serve it? I like to serve mine in a pie crust. What’s not to like about a rich  chocolate mousse topped with a semi sweet whipped topping, or a topping with a hint of mint that just cuts through the rich chocolate velvety mousse 

IMG_7413

A mousse (French for chocolate foam) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse can be sweet or savory. Dessert mousse are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit.

IMG_7363

The two versions I have here are both adapted from Hershey’s

IMG_7372

Chocolate Mousse Pie
Ingredients;

1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup HERSHEY’S Cocoa
2 cups (1 pt.)cold whipping cream
2 teaspoons vanilla extract
1 package packaged graham cracker crumb crust (6 or 9 oz.)
Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed

Directions;

IMG_7352
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

IMG_7340
Mix sugar and cocoa in large bowl; add whipping cream and vanilla.

IMG_7341

Beat on medium speed, scraping bottom of bowl often, until mixture is stiff.

IMG_7347

Pour in gelatin mixture; beat until well blended.

IMG_7345

IMG_7348
Spoon into crust.

IMG_7351

Refrigerate about 3 hours. Garnish with whipped cream and chocolates.

IMG_7370

Store covered in refrigerator. 6 to 8 servings.

IMG_7410

Chocolate Mint Mousse Pie

 

IMG_7416

Ingredients;

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/3 cup HERSHEY’S SPECIAL DARK Cocoa
2 Tbsp Hersey’s cocoa powder
1 cup (1/2 pt.)cold whipping cream
1 teaspoon vanilla extract
1 baked 8-inch or 9-inch pie crust, cooled

Mint Cream Topping recipe below 

Directions:

Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.

IMG_7352
Stir together sugar and cocoa in a medium bowl;

IMG_7353

add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally.

IMG_7355

Add gelatin mixture; beat just until well blended.

IMG_7357

Pour into prepared pie crust.

IMG_7360
Mint cream topping; spread over filling. Refrigerate at least 2 hours.

Mint Cream Topping

 

1 cup cold whipping cream
2 tablespoons powdered sugar
1/4 to 1/2 teaspoon peppermint extract
several drops green food color

Beat in a medium bowl until stiff. About 2 cups topping.

IMG_7362

 

IMG_7415

 

 

 

My Disclosure Policy

My Disclosure Policy

Cool Refreshing Mango Orange Sorbet

Craving something cool and refreshing on a hot afternoon?
Well how does a mango-orange sorbet sound, made from fresh-cut mangoes and oranges.

IMG_1572

Ingredients:

6-7 large ripe mangos
2 large oranges, segmented, including the zest of one orange.
1-2 cups simple syrup

IMG_1558

Directions:

Ice cream maker
Food processor

IMG_1559

Using a food processor place all ingredients, and pulse 3-5 times

Simple Syrup, is equal parts water and sugar combined and heated till all sugar is dissolved.

Simple Syrup, is equal parts water and sugar combined and heated till all sugar is dissolved.

Pour in 1/2 cup simple syrup continue to pulse 3 times, then add another 1/2 cup simple syrup. Continue to add syrup till smooth or desired texture. Pour into ice cream maker set to desired settings.

IMG_1561

In a few hours you’ll have a freshly made fruit sorbet! Fruit Juices can be used in place of simple syrup.

IMG_1589

IMG_1591

Don’t forget to enjoy! 

My Disclosure Policy

My Disclosure Policy

Basic Kitchen & Cooking Safety Tips & Charts

Do you sometimes forget the cooking temperatures for chicken breast versus the thigh meat? Do you know how long you can store rice, sugar and other dry goods, before they go bad? Do you know which vegetables can be stored at room temperature, and which ones need to stay refrigerated? Do you know the fastest way to cause cross contamination? When was the last time you cleaned out your freezer and fridge?

As a newbie in your kitchen, you’re not expected to know everything. But you should know the basics of safety.

Number 1…….. Wash your hands before handling any food, raw or cooked, live or dead. Dirty hands, cutting board, cutlery, raw meat is the fastest way to cross contaminate your kitchen.

Mango Orange Sorbet

Craving something cool and refreshing on a hot afternoon?
Well how does a mango-orange sorbet sound, made from fresh-cut mangoes and oranges.

IMG_1572

Ingredients:

6-7 large ripe mangos
2 large oranges, segmented, including the zest of one orange.
1-2 cups simple syrup

IMG_1558

Directions:

Ice cream maker
Food processor

IMG_1559

Using a food processor place all ingredients, and pulse 3-5 times

Simple Syrup, is equal parts water and sugar combined and heated till all sugar is dissolved.

Simple Syrup, is equal parts water and sugar combined and heated till all sugar is dissolved.

Pour in 1/2 cup simple syrup continue to pulse 3 times, then add another 1/2 cup simple syrup. Continue to add syrup till smooth or desired texture. Pour into ice cream maker set to desired settings.

IMG_1561

In a few hours you’ll have a freshly made fruit sorbet! Fruit Juices can be used in place of simple syrup.

IMG_1589 IMG_1591

Salsa Verde Pork


This Salsa Verde pork dish is simple, however there are a few steps as all ingredients are fresh and roasted in the oven to bring out their flavors. Then added with chicken broth, a little water and cumin. Allow to simmer for several hours for maximum spice and flavor.

This dish is “Pure Awesomeness”

Salsa verde pork with black beans & white rice

Salsa verde pork with black beans & white rice

 

Shades Of Shreyu

Cooking , Craft , Culture & Cuisine

Truth No Fairy Tale

Revealing Covert Abuse!

%d bloggers like this: