Hello again

It was time for a new coffee table.  We're moving soon and I may or may not have threatened the current one with a sledgehammer and I said it would not be moving with us.

We looked and looked and looked and found nothing existing that we both liked.

My husband is a smart and handy guy with a workshop.  Why not make one ourselves?  So, I designed our new table.

The table is primarily made from knotty alder, with the slats in zebrawood.  The walnut was stained and treated with a few coats of poly, the slats were well-sanded then waxed.  The feet are little round nubs that are walnut also.

The slats go about halfway around, this is both for function and design.  They make the ends into little cubbies for holding things like small blankets, or even dog toys.

When I take a photo it's to capture a memory.  When I share one, it's my hope that you feel the emotions that I felt when I took the photo.

This elephant was magnificent.  She was part of a small group that came to us while we were on safari.  The whole group was rolling and playing in the mud.  Just having so much fun.  The sheen of the mud.  The details of her eyelashes.  Almost takes me back to when I took it.

If you'd like to support any of my photography, you can purchase images here.

Chocolate souffle- makes 2 servings

When you plan to make these souffles, set your eggs out for a little while before you start.  Room temperature eggs work best.

2 large eggs, separated

1 tablespoon of butter (*plus a little for lining the ramekins)

4 ounces dark chocolate

2 tablespoons of sugar (*plus a little for lining the ramekins)

Oven to 375 F

1. In a double-boiler combine butter and chocolate and melt. Remove from heat, add the egg yolks one at a time and mix.  The mixture may be a little lumpy, that’s ok.
2. Put the egg whites in a stand mixer with a whip attachment and whip on high. As soon as it becomes frothy, slowly add the sugar.  Whip until stiff peaks form, and mixture is glossy.
3. While egg whites are whipping, butter and sugar coat the inside of 2 single serving ramekins. (you can do this first if you are using a hand mixer)
4. Gently fold the chocolate mix into the egg white mixture. You want to keep it as fluffy as possible, so be gentle.  You may have a few streaks of white, or lighter brown, and that’s ok as long as the majority is well combined.
5. Bake at 375 F for 15 minutes. Serve immediately.