mister fog

can't stop loving me now

PRAISING GRACE

put too much powder in my mix again

it's the same with the eggs overflowing one side of the basket

footing and balance

the on going 

search for 

a

settling to someday find your bearings

never know

if it crushes you - free it

you can't live for them, you have to sing your own song

if you can't imagine it - be it

no one else will provide the passion and efforts you show

if they laugh at you - love it

this is the encouragement that you've been waiting for

if it's a challenge - take it

you've been given the chance to falter and ultimately persevere

if it grabs at your heart right - live it

through those standards will you grow to your fullest potential

if you're partial to the night sky

can't help but be reminded of

"don't fix my smile, life is long enough

we will put this flesh into the ground again"

we've all lived our lives out of focus, for a brief if not longer segment of time

broken through barriers without any regards to consequence

laughed at order and pushed things till their very last straw

we make blurry that which we cannot confront

and until the particles settle, there's no way to see through that fog

allow yourself the recovery time

my branches

Maybe then you'll see it moves through you

sandy-clark-still-life-illusion

it couldn't be this familiar, so professing

dated and still timelessly bright-looking

it could only leave us to our own

only our own kind

Monday, October 18, 2010

apricot almond brie

brie cheese topped with sauce prepared from apricot preserves and Grand Marnier liqueur 

cheese is garnished with almonds 

1. Remove the top rind from the brie cheese.

2. Place the cheese on serving plate.

3. In small saucepan, combine the preserves and the liqueur.

4. Heat the mixture until it is hot, but do not boil.

5. Pour some of the sauce over the brie cheese.

6. Sprinkle almonds over top.