MAGPIE/ Prompt #62

                              photo/ magpie tales/ tess kincaid


THERE ARE TWO DIFFERENT kinds of folk in the yolk  world....a subject that comes to mind because of this week's Mag...thanks Tess, and pass the salt, please...


OVER, NOT EASY

Take it back.
Please.
I don't like leaky yellow
seeping into white goo.

When I say "over"
I mean flip it,
till the edges crunch,
and the yolk looks
as if it can bounce.

Please.
Tease that egg.

Don't serve me
sunny side up,
or runny side down.

A hockey puck
on toast will do.


copyright/ all rights reserved/ 2011



http://www.minblu.blogspot.com/
http://twitter.com/lynxny

CHOCLAT SIN..# 11

AH, SIMPLICITY! SOMETIMES A LITTLE TENDER MORSEL will do you. Think of this as a something you'd really like to share. Sweet and refined at the same time. A light wine....also, good, strong espresso, with a twist of lemon, perhaps. I think this is good at tea time. Tea served from my Grandmother's samovar, the one she said the Tzarina gave her when she stopped at Rashkov....
x
CHOCOLATE CHIP MERINGUE COOKIES
x
3 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 cup sugar
3 tbls. unsweetened cocoa
3 tbls. semisweet mini chocolate chips
x
Preheat oven to 300 deg.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tbls. at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in chips.
x
Cover a baking sheet with parchment paper. Drop batter by level tablespoonfuls on to prepared baking sheet. Bake at 300 deg. for 40 min. or until crisp. Cool on pan on wire rack. Repeat with remaining batter, reusing parchment. Store in airtight container.
x
Sift cocoa on meringues when serving.
Serve with a dry, fruity Riesling or a crisp and light Prossecco.
x
http://www.minblu.blogspot.com/
http://twitter.com/lynxny

CHOCLAT SIN..#9

I'd say that this is one of the simplest indulgences to prepare. Frankly, I'd just as soon scoop some peanut butter onto a spoon, top it with luscious, melted dark chocolate and then lick the whole thing till I can see my face in the shining bowl.
x
But no! I know that you folks are not as simple as I, and so you actually crave and deserve a recipe. This one's next best to eating out of the jar.
x
x
CHOCOLATE AND PEANUT BUTTER PAN COOKIES
x
3/4 cup chunky peanut butter
2 large eggs
1 tsp. vanilla extract
1 cup firmly packed light brown sugar
2 cups all purpose baking mix ( Bisquick or similar)
1 (12 ounce) package dark chocolate bits, divided
x
Stir together peanut butter, eggs, and vanilla in large bowl.
x
Stir in brown sugar until mixed. Add baking mix and 3/4 cup morsels, stirring until just moistened. Spread mixture in a lightly greased 15x10 inch jelly roll pan.
x
Bake at 325 deg. for 20 minutes, until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into squares or triangles.
x
Yield: About 24 pieces
x
x
http://www.minblu.blogspot.com/
http://twitter.com/lynxny