Sunday

 Today was a day that was spent at a museum, where I looked at everyday things up close, and thought that some of it did not belong. Who wants to look at an artist's dirty windows?  Later in the museum cafe, I sat at a small table next to a window overlooking a reflecting pool, and savored the sound of the rain, the smell of pastries, and the quietness around me.

 The reflecting pool shimmers and ripples as raindrops fall from the open gray sky. 

Link

 Foam coats the bottom of a small coffee cup.  

Link

The crumbs of a lemon tart are scattered across the plate.

 

Link 

The day was good.


-Luna

One Inch

Today it snowed. One inch. A flurry of small snowflakes. That was all. Yet, it somehow managed to create a widespread panic throughout Seattle. People racing to the local supermarket to buy salt and shovels. Middle schoolers whipping out phones and running through halls as they assured their parents that it was indeed a two-hour delayed start and a two-hour early release. One inch. That was all. With all the jostling at check out lines and cars racing to pick up students, people managed to forget the beauty of the snow. The sharp intake of breath, the muffled noise of tiny flakes twirling to the ground below, the openness of the sky. It was ignored, as car sped through slush, people jabbered on their cellphones, and argued over shovels. But me? I lost myself in the clouds, and my footprints twirled through the new snow.

 Link

Poems

Snow

the hush of snow fell,

a constellation of ice,

alone in a cloud 

~Luna

Cooks Illustrated Chocolate Pudding

Hello again! I have decided to write another post, so here it goes. This is a recipe for creamy chocolate pudding from Cook's Illustrated.

Cook's Illustrated Creamy Chocolate Pudding

2 teaspoons of vanilla
1/2 teaspoon instant espresso powder
1/2 cup sugar

3 tablespoons Dutch-processed cocoa

2 tablespoons cornstarch

1/4 teaspoon salt
3 large egg yolks
1/2 cup heavy cream
2 1/2 cups whole milk
5 tablespoons unsalted butter, cut into eight pieces
4 ounces bittersweet chocolate, chopped fine
Whipping cream (optional)

1. Stir together vanilla and espresso powder in a bowl; set aside. Whisk sugar, cocoa, cornstarch, and salt together in a large saucepan. Whisk in egg yolks and cream until fully incorporated, making sure to scrape the sides of the saucepan. Whisk in milk until fully incorporated.
2. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over the entire surface, 5 to 8 minutes. Cook for 30 seconds longer, remove from heat, add butter and chocolate and whisk until melted and fully incorporated. Whisk on the vanilla mixture.
3. Strain Pudding through a fine mesh strainer into a bowl. Place gently greased parchment paper against the surface of the pudding and place into the refrigerator to cool for about 4 hours. Top with whipped cream and serve. Bon appetit!

 

http://media.cooksillustrated.com/images/document%5Carticle%5CCVR_SFS_chocolate_pudding_for_adults_CLR_019_article.jpg

~Luna

Hello!

  Hello! I am Luna! I am new to the whole idea of blogging, but I have decided to give it a try and just wing it. I love to read, write, take photos, draw, paint, and cook. I live in Seattle, and I am 13 years old. I am the oldest of four, with three younger brothers.
  I grew up in Reno, Nevada, but my dad got a job offer a year and a half ago, so here I am. My favorite color is azure, but I also like lavender. I dislike dreary days, horrible books, cold cups of tea, no snow on Christmas, and broken pencil tips. My favorite things are windy days, sunshine, oatmeal, books, the ocean, bakeries, and cafes.
  I love to travel, and I have been to thirteen states, and two continents. I would love to travel to Paris or London, but so far I have had no luck.
Well, I am pretty much done rambling. Goodbye!
~Luna