Sunday, January 18, 2004

Chocolate Mousse

Serves 5–6

8 Ounces semisweet chocolate
1/4 Cup strong coffee
3 Ounces (6 Tbls.) Butter
Six eggs, separated
1 Cup Whipping Cream


Melt the chocolate and coffee. Stir in the butter, and add the egg yolks, one at a time, stirring after each egg.

Beat the egg whites until they form soft peaks.

Beat the cream until it forms soft traces on the surface of the bowl.

Scrape the chocolate down the sides of the bowl containing the egg whites, to mix them. Caefully fold in the whipped cream.



Wednesday, January 14, 2004

Voltaire on Burning Books

The instruction we find in books is like fire. We fetch it from our neghbors, kindle it at home, communicate it to others, and it becomes the property of all.


Sunday, January 11, 2004

Strunk on Conciseness

Omit needless words. Vigorous writing is concise. A sentence should contain no unnecessary words, a paragraph no unnecessary sentences, for the same reason that a drawing should have no unnecessary lines and a machine no unnecessary parts.

—Strunk W., White E.B. The Elements of Style. Third Edition. MacMillan Publishing Company: New York, 1979. p. 23. ISBN: 0-02-418200-1.