They say on earth there are two sides. All humans land on the other side. The choice of side is a paradox.
Slowly, I feel the slight nip in the air. A need to wrap my autumn shrug. The usual pathway is getting a little muddier with morning dew. The fall from the trees is very few. The weather on this side of the ocean has been very generous though a late comer what a sunny spell. The sun seems a little dull and wakes a little earlier while the moon comes gushing in a little early than usual. The Autumn Equinox has arrived!!
I love the crisp of the summer air, those carried blooms from the last spring, the hum of the ice cream van, basking in the sun, al fresco luncheons and flowery summer dresses to the bikini bods. 🙂 But humans are insatiable. Slowly like the weather cycle the summer glamour begins to wear down. You are gradually undergoing your own metamorphosis and lust for the rustle of the dry leaves. The ground shrouded brown with dry and decayed leaves. The wind is sharp as you walk and the winter is peeping just round the corner. We want to leap to the other side.
The mind is entangled in the labyrinth of everyday chores while it yearns to be on a travel spree.
When it travels like a vagabond it searches for the warmth of its own bed.
When she cuddles in the bed she hates the monotony of everyday task and chalk her diary for adventure.
The man at the highest pinnacle of success is somehow lonely on top of the pyramid and blinks to hear the noise of his own lashes.
While a face in the crowd is crooning to climb the ladders of success just to stand out of the crowd.
The dying man’s last wish is to live another day while the disgruntled man lashes his wrist to die today.
The girl hapless to find real love faces the wife who is bored with marital bliss.
You are forever longing to be on the other side. Life walks a tight rope on this paradox call it curse or call it a blessing, that’s what makes us all humans. It is the time in between that we live a thousand moments, a rain drenched soul and thunder struck heart we are all here to live. I pick up my flower basket and walk on the wet grass looking for dried leaves and the autumn amber. I am like Persephone’s mother, Demeter (the goddess of the harvest) waiting to be on the other side. Grab that moment which is yet to begin. Until then I write, capture and cook and let life swell all around me in its various shades filling me with joy and sorrow.
- 125g dark chocolate
- 4 eggs, separated
- 125g castor sugar,plus extra for dusting
- For the Filling
- 350ml double cream
- 250g fresh blackberries
- For the Chocolate Ganache
- 200ml double cream
- 200g dark chocolate,54% cocoa
- red currents (optional)
- Heat the oven to 180C/fan 160C/gas 4 and line a 24*35 cm swiss roll tin with baking paper.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove the bowl from the heat and leave to cool slightly.
- Whisk the eggs yolks and sugar together until thick, pale and increased in volume.
- In a separate bowl, whisk the egg whites until stiff.
- Fold the melted chocolate into the egg yolk mixture and then take a small spatula and add two additions of whipped egg whites.Fold in very gently as we don’t want to push out the air from the whipped egg whites. Then add the remaining egg whites in the similar manner.
- Pour the mixture into the prepared tin. Use the spatula to spread it into the corners. Bake for 18-20 mins, until firm and springy to touch. Allow it to cool for 10 minutes.
- Then turn the roulade out onto a piece of baking paper dusted with caster sugar.
- Gently remove the lining paper and cover it with a damp tea towel. Leave it to cool completely.
- For the filling, whip up cream to soft peaks.Spread the cream onto the cooled roulade, leaving a 1.5 cm gap at each edge. Sprinkle over the blackberries.I have halved the blackberries to allow easy folding.
- Using the baking paper to help, roll up the roulade from one of the ends. Don’t worry if it cracks a little.
- For the ganache, break the chocolate into small pieces. Bring the cream to the boil. Remove from the heat and pour onto the chocolate, stirring until the chocolate has melted.
- Pour the ganache over the roulade to cover and use a flat knife to spread it evenly and leave to set. I have added red currents for garnish. I strongly recommend it.
I am doing a recipe from Paul Hollywood and I feel the need to be part of The Great British bake-off fever before it moves to channel 4. 
Change is what makes the seasons so beautiful and interesting. When one season wear down, I always lust for the next…
A tempting and wonderfully seasonal roll!
Cheers,
Rosa x
“wears” 😉
What BEAUTIFUL write-up!
Your words flow like those gorgeous yet solemn silver currents on a river.
And those soft/fierce waltz of red and black and green and chocolate hue in the images!
– A lovely, engaging post. Thank you for making my time blissful here on your blog.
Reading your blog posts makes me think am I in the era of those great poets, writers of whom I know only through books and the virtual treats of your photography are simply awesome. Loved every bit of your blogpost
Hello Jayasri,
This is my corner where I write the things I cannot practise on a everyday basis. Truly, the photographs are to impress people while is writing is for me writing in my diary. I am glad you love my scribbling.
Ur words meander me into that world of solitude where I would love to dwell in peace😘😘.. Ur fab
Babes, you are right at peace when you are with your family. rest all is a spun of words!! I am blessed to have a friend like you bas
Beautiful Write up Just roy! Simply gorgeous images! Loved it!!
Thank you Janani!!
Change is mostly good and just by taking away the “g” change becomes chance. My mum always told us to think about those who have less whenever we feel like we have not done enough. gotten enough, want something else etc. Just lovely!