Sea Grave 2

So much
Darting in air
And earth
Sometimes I’m pricked by false aim

So many
Enter in
Without notice
Leave
Without having been present

Some days pass without air
Without coming up
Submerged in
Do this and do that
Under dark water

Birds sing
Where blue goes
The clouds lost

While seconds spent
At Sea Grave
Sink and stay
In this splash of forgetting

The 30 Layer Cake

It was a night to remember. Kirsten's birthday, drinks all around, and a 30 layer Darkest Chocolate Crepe Cake, made from the recipe in MS Living's Cake Issue .

It was fun to make--over three hours in the kitchen, not to mention many hours of cooling and setting time--and I even used an easier version of the filling!

In the end I need to say that although it was universally loved, the texture was intriguing and the flavors were extremely good together, I think the easy toasted pecan cream cake I made for L-Word actually was more pleasurable to eat--and it took a quarter of the time to make.

I do have one tip for those adventurous culinary artists out there who want to try this beauty:
1) Make sure you have nuts in the filling becuase they keep the whole thing from slipping around.
2) The cake is much easier to cut and handle if you freeze it, but you need to make sure that the pieces come as close to room temperature as possible before they are eaten, as the flavors diminish when very cold. I was able to cut it at refrigerator temperature, but it was difficult. But it was really good.

--Jennifer.

My Boyfriend

When I got back to Utah after Winter Break, My boyfriend Patrick and I went to a housewarming party. This is us. (I really posted this so that my family in LA could see us together :-)

Sea Grave

Once I swam by deep
grave in shallow sea
of kelp leaves swaying and
barracuda darting past
under the roll of waves
I was peaceful only
occasional white foam plunged
to the sandy bench on
I watched the box for all
its signs of burried treasure
and untold mysteries, under the
seeping green light of day.
I know I will return to it.

French Onion Soup

Ok, just to prove I don't always like the recipes I write, last week I made chocolate crepes that weren't that good. But the French Onion Soup I made was awesome...and extremely easy.

1 Sweet Yellow Onion
2 Tbs Pure Olive Oil or Canola Oil
1 Cup Dry Sherry
1 Tsp Ground Black Pepper
1 12 oz Can Low Fat Beef Broth
2 Small Slices of Toasted Whole Wheat Sourdough Bread
2 Slices Reduced Fat Swiss Cheese

1) Peel onion and cut in half. Lay the onion flat side down and slice thinly, perpendicular to the grain. Place half-onion rings in a large sauce pan with oil and saute over medium heat for 10 minutes. Add sherry and pepper and let onions cook for 20 minutes over low heat, stirring occasionally.

2) Add the broth to the pan and cover. Bring to a boil then turn down the heat to low and let simmer for 30 minutes or until the broth has reduced by half.

3) Pour soup into ceramic bowls with narrow openings if you have them. Top the bowls with a slice of toasted bread and a slice of Swiss cheese. Put the bowl in the microwave for 30 seconds or just until the cheese on top has melted.

Enjoy a hot bowl of French Onion Soup! Makes 2 bowls. Double recipe for 4-5 servings.