On The Haiku

haikus are simple
fun little bite-sized poems
for all occasions

the finger sandwich
of poetry, not hearty
but rather perfect.

I like haikus ’cause
they are like small word boxes,
ribbons optional.

just sufficient space
for a single sentiment
with just the right words.

© Emily Bragg 2013


7 thoughts on “On The Haiku

    • Haha the mystery of something you can’t quite master is always the most alluring, isn’t it? I feel the same way about custard. Can’t make it for the life of me, but it’s so yummy.

      • I can make custard – the French version that is, which by the way they call Creme Anglaise, so it is English anyway.

        Simple enough – bring a pint of milk and sugar to taste almost to boil, with vanilla beans in it. Then let it stand a while and cool. Take out the vanilla beans once it is back to warm. Beat up the yolk of six eggs, then with the heat back on medium/low, gradually add the yolk turning it all the while with a a wooden spoon. Be patient. Gradually the texture changes. When the back of spoon (or your finger) dipped in gets coated, then it is right. Once it is right stop the heat and get the saucepan off it – if you are on the verge of missing it, cool the bottom of it in cold water, or tip the custard into a waiting bowl.

        Now if for some reason you do miss it and it curdles or whatever it does when it fails (it has not happened to me yet) then do not throw it away. There is backup kind of custard you can make. You mix some of the brew that failed with some flour, and you thicken it in that way so you get a thick custard. This kind of custard, creme patissiere is used for making fruit tarts. You get a bit of pastry base and some strawberries or raspberries or peaches or whatever, and you put first the pastry, then the custard then the fruit. You can make a nice sugary glaze as well.
        And that is pretty nice. But I do prefer the Creme anglaise, I must say….with fruit cake or with fruit, or with banana (well that is a fruit I know). Love it.

        • I could kiss you, I really could. Creme Anglaise is exactly the thing I’ve always had trouble with (I can make lemon meringue pie filling from scratch, but it’s much less temperamental). When I get a chance I’m definitely trying this! I’ll keep you posted 😉

          • Oh thank you for that thought. Just remember to be patient…once you get confident, you can start from the milk not long off the almost boil and on a higher heat to start with, but even then, bring the heat back as you sense it thickening. And remember too that if it has not quite thickened enough, you can put the heat back on, and cook it a little more.

            Another fun recipe is to make a version of bread and butter pudding in bain marie, in the oven that is, with creme caramel – ie with caramelised sugar in the base, and creme caramel body and the bread buttered at the top. An adaptation of mine from the standard creme caramel…and like creme caramel best eaten cold! But that is another story – because as they say Emily, “custard first!” Actually they don’t say that at all, but it struck me as pretty funny.

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