Recipe: chocolate bread pudding
I’ve tried to be patient all week, waiting to get a glimpse of this comet… comet Pan-STARRS. It was finally visible for the Northern Hemisphere starting at the beginning of the week, but our horizon was obliterated by a bank of clouds and screaming winds. My consolation prize was snow on Tuesday morning, but I would have gladly given up any snow for a shot at the comet. I was prepared thanks to my friends at Pro Photo Rental.
1-foot ruler for scale: nikkor 200-400mm f4 & 500mm f4
Well, I got a lucky break Wednesday night. It was cloudy then not cloudy then the clouds returned. The winds were active too. I could see the crescent moon and knew the comet would be below and to the west of it, but where? Streaky clouds made it impossible to know if I was seeing things or seeing IT.
With each passing minute, I knew the comet was getting closer to setting. I began to scan the sky with the 500mm lens, one frame at a time down from the moon. The skies were still light enough that stars weren’t showing up on the horizon. And then I spotted it and I yelled to Jeremy to come out and see. We enjoyed it for a few minutes and then it was gone. But I’m happy we got a chance to see it. It should be in the sky for the next month, but it’s kinda special with the crescent moon. I love seeing these phenomena. It totally makes my day!
just a tiny dot
comet panstarrs and tail setting on the continental divide
Spring can be so volatile around here as we pendulum from “cold and snowy” to “warm and sunny” and back and forth. The other day, I caught myself saying aloud, “Oh, I can’t wait for summer.” My eyes got big and wide and I turned to Jeremy. He looked as if I had confessed that I was an alien from another planet. What I meant was that I was excited to be able to entertain in summer again, because I was collecting so many great dishes to share with friends. I mean, spring skiing is a whole season ahead of us! I recently found a winner of a dessert that even *I* like… chocolate bread pudding with Frangelico crème anglaise.
for the crème anglaise: eggs, cream, milk, sugar, vanilla, almond extract, frangelico
pour the cream and milk into a pan
whisk sugar and egg yolks together
**Jump for more butter**