Chase the Light Fantastic

Where you ask was that great glowing orb of yellow that transects the sky and brings such delight to all? It was promised, but ah, she is a fickle mistress of warmth, often withdrawing her pledge to shower this earth with wanton rays of fire. I am obdurate in my demand for a southern flow of air, and know she can deliver with the soft tendrils of her wheat-colored streaks. She is as obdurate in her refusal, confining me to the glum grey where sky and hill meet and invisibly obfuscate the place of each.

Oh my heart calls desperately, unable to sustain common civility as each day wanders into the next, all still bitterly held down by the clutches of him who battles against my flaxen queen, determined to freeze all of this sparkling orb until it shatters in shards of blue and green. I will not give in or up, I will call ever and more to my love, my fission empress, as she in oh such marked humility converts hydrogen into helium, consuming her very self in service to her children and their offspring.

Whispering softly, I return to earth, all too soon abandoning my reverie, seeing the vast expanse of white white white, a hundred words for snow the Inuit may have, I need but one, snow. It cannot be prettied, dressed up, introduced to the best of society and become anything more than it is, cold, wet, white. It's time is now limited. It cannot survive. It is determined to flex its muscles to the very last moment, before it dissolves and melts into the deep fetid depths of mantle.

Okie dokie, on to the fare of the day:

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At A forkful of spaghetti, we start with dessert, as every logical person always does. Build your meal around dessert I always say. Actually I've never said that, but I'm still waiting for the page to load to get the link and pick up the recipe for you, and hopefully me as well. This one is called "Salted Butter Caramel and Milk Chocolate Mousse." Ignore the fancy ingredients and use the obvious common equivalents here. It looks like a quickie recipe to me. I may make this tomorrow.
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I don't know about you, but we had a rather putrid pepper crop last year. We did fine with jalapenos but bell peppers for some reason did lousy. I love the multi-color red and yellow ones but hate the prices in the grocery, so growing my own is the only option. I freeze them after simply coring in plastic bags. They work just perfectly for any dish in which they are cooked. The little fledgling pepper seedling is so heartwarming. Hehe. Gosh I meant to highlight pepper crop, not putrid pepper! Oh drats. Well no doubt you are reading it anyhow.
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I love bacon, yes and I completely admit it. I also love corn, as anyone would naturally expect. So a recipe that contains both is a friend of mine. Epicurious has stripped another one from Bon Appetit called "Corn and Bacon Pie." Soon as I get some bacon, this menu is coming up. This is a quiche ladies, and Gruyere cheese is just real expensive Swiss. So buy cheaper as I certainly do.
A superb spring dinner with a nice salad.
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Hey It's Free, has free Tide with Dawn stain scrubbers, a packet lemonade, chewing tobacco (yech) today. If any of these is of interest wander over and get the details.
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Russell has another trip down memory lane as he talks about the farms of years past. Sadly so many are being sold off, divided up for subdivisions and or other commercial endeavors, and a way of life is slowly disappearing. His posts are worth the trip.
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If embroidery is your thing, try a new site, feeling stitchy, brought to us by Niki's Ventures. I have done a fair amount over the years, and would love to try some patterns for things that I can actually use. It's a keeper. Today there is a free pattern for little gnome creatures.
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I haven't used a sourdough starter in a good while. I tend to make my bread quickly. About 10 minutes in the kitchen all told. But this Amish recipe for starter sounds like a good one. It's the long developing type, taking several days to get to the right stage. But sourdough is so good its worth the wait, and if you really are a bread baker, you have to do a sourdough once in a while.
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I have to admit that German food is not my favorite, yet a do get a yen for sauerkraut now and then. This is a great recipe, authentic and perfect for those still chilly nights. Try the "spareribs and cabbage and sauerkraut" and wait for the applause.
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And finally, the Yarn Harlot explores when too much is well too much. When has a craft become an obsession? I vote for: when your husband threatens to throw it all out! Until then, you're okay. See what she has to say.

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And just a tad of humor to end the day.
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A recent survey done by marriage experts shows that the most common form of marriage proposal these days consists of the words: "You're what?!?"

There was once a wife so jealous that when her husband came home one night and she couldn't find hairs on his jackets she yelled at him, "Great, so now you're cheating on me with a bald woman!"