Sunday, December 18, 2005

day that I have loved




Tenderly, day that I have loved, I close your eyes,
And smooth your quiet brow, and fold your thin dead hands.
The grey veils of the half-light deepen; colour dies.
I bear you, a light burden, to the shrouded sands,

Where lies your waiting boat, by wreaths of the sea's making
Mist-garlanded, with all grey weeds of the water crowned.
There you'll be laid, past fear of sleep or hope of waking;
And over the unmoving sea, without a sound,

Faint hands will row you outward, out beyond our sight,
Us with stretched arms and empty eyes on the far-gleaming
And marble sand....
Beyond the shifting cold twilight,
Further than laughter goes, or tears, further than dreaming,
There'll be no port, no dawn-lit islands! But the drear
Waste darkening, and, at length, flame ultimate on the deep.
Oh, the last fire -- and you, unkissed, unfriended there!
Oh, the lone way's red ending, and we not there to weep!

(We found you pale and quiet, and strangely crowned with flowers,
Lovely and secret as a child. You came with us,
Came happily, hand in hand with the young dancing hours,
High on the downs at dawn!) Void now and tenebrous,

The grey sands curve before me....
From the inland meadows,
Fragrant of June and clover, floats the dark, and fills
The hollow sea's dead face with little creeping shadows,
And the white silence brims the hollow of the hills.

Close in the nest is folded every weary wing,
Hushed all the joyful voices; and we, who held you dear,
Eastward we turn and homeward, alone, remembering...
Day that I loved, day that I loved, the Night is here!

Rupert Brooke

4 comments:

jc said...

Just wanted to share what is cooking in our oven right now...

NEW YORK STYLE LEMON CHEESECAKE

CRUST:
1 cup sifted all-purpose flour (sift before measuring)
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup butter or margarine, softened

FILLING:
3 packages (6 oz. each) cream cheese, room temperature.
1 1/2 cups sugar
6 eggs, separated
1 pint sour cream
1/3 cup all-purpose flour
2 tsp vanilla
Grated rind of 1 lemon and juice of 1/2 lemon (or juice of whole lemon, depending on

taste preferences)

1. Preheat oven to 400F. Grease inside of 9-inch springform pan (3 inches high) with

Crisco. Remove side. Make crust: In medium bowl, combine flour, sugar, lemon peel,

vanilla. Make well in center; with fork, blend in yolk and butter. Mix with

fingertips until smooth.

2. On bottom of pan, form half of dough into ball. Place waxed-paper on top; roll

pastry to edge of pan. Remove paper. Bake 6 to 8 minutes, or until golden. Cool.

Reduce oven temperature to 350. Meanwhile, divide rest of dough into three parts. Cut

6 strips of waxed-paper, 3 inches wide.

3. On dampened surface, between paper strips, roll each part 2 1/4 inches wide and 9

inches long. Assemble springform pan with crust on bottom. Line inside of pan with

pastry strips, overlapping ends. Remove waxed-paper strips. Place springform pan on

large piece of foil, folding up edges to wrap the outside of the pan in the event of

leaking.

4. Filling: Mix cream cheese until soft and beat in sugar until soft and fluffy. Beat

in egg yolks one at a time until blended. Stir in sour cream, flour, vanilla, lemon

rind and juice until smooth. Beat egg whites until they hold stiff peaks and fold into

cheese mixture, souffle fashion until well blended. Pour mixture into dough-lined

springform pan.

Bake 1 hr. 15 min. at 350 degrees. Turn off oven and allow cheesecake to cool in

opened-door oven (or remove from oven and cool on rack). When cool, cover top with

foil and refrigerate until serving.

puddle said...

Heh ~~ already saved it from the HEP blog, lol.

jc said...

Just so you know, I posted it here first! LOL

puddle said...

♥s