sonnet and sauce

when time goes tripping across the end of day,

and gentle fingers brush the sun away,

and over under clouds grow darker grey,

and here and there shy shadows start to play;

when coolness comes and carries with it dusk

releasing all the anguish of the day,

and skin can rest more easy on the husk

as eyes to pin-like pupils find their way;

within this subtle moment, running fast

a quickening, a rush of ready blood

remembers you, and you to me and hast

a bubbling up, a giggling, gurgling flood.

you are the laughter living like to love,

where day and night can kiss in skies above.

this recipe was taken from cooks.com

i have been lucky enough to be able to enjoy some delicious french cream sauces that my boyfriend olivier has cooked for me in montreal. here is a combination of french and italian, well kinda, but not really;)

Enjoy!!

FRESH TOMATO CREAM SAUCE

1 can chopped tomatoes, or 8 plum tomatoes skinned and chopped w/ juice 2 cloves of garlic, chopped 1/2 minced onion 1 tbsp olive oil 1 cup of whipping cream Fresh basil, torn salt and pepper to taste Heat oil in a sauce pot over med heat and add onion and garlic. Saute until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 min. Add cream, reserving 2 tbsp. Let the sauce simmer for 20 minutes until slightly reduced. Add the last 2 tbsp of cream at the last minute. Sprinkle with fresh basil. Serve over fusili or linguine pasta. Submitted by: Christina Beatty