http://blackrosemetaphysical.com/DarkSide Your Path Toward Enlightenment Sun, 01 Feb 2009 00:53:46 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://blackrosemetaphysical.com/DarkSide/?p=63&cpage=1#comment-1273 lostpyrate Sun, 01 Feb 2009 00:53:46 +0000 http://blackrosecaffe.com/News/?p=63#comment-1273 By far the best reading I have ever recieved. Madem Sofia has definatly given me the most honest and moving experience I have had in a long time. By far the best reading I have ever recieved. Madem Sofia has definatly given me the most honest and moving experience I have had in a long time.

]]> http://blackrosemetaphysical.com/DarkSide/?p=15&cpage=1#comment-2 Julian Tue, 18 Jul 2006 00:13:39 +0000 http://blackrosecaffe.com/News/?p=15#comment-2 My fifteen-year-long quest is at an end. Fifteen years ago I had my first taste of this delectable dessert called Tiramisu. "Tiramisu" is Italian for "pick me up." This ambrosial concoction of cocoa powder, espresso, dreamy custard créme, and lady fingers is food for the gods. After I tasted it the first time and found it to be so heavenly, needless to say, I wanted to experience it again. But there seems to be a well-kept secret that few chefs figure out -- and that is how to keep the espresso from separating out from the rest of the ingredients and laying in a soggy layer on the bottom. For many years I kept trying Tiramisu over and over at various venues throughout this country, but a second good piece of Tiramisu eluded me. Until now. Mariah, the proprietor of The Black Rose Caffé, seems to be one of the few who has discovered the secret of keeping the ingredients from separating into this watery, disappointing dish. In fact, if I may say, Mariah's Tiramisu is near perfection. I tasted it cautiously, hopefully, and was anything but disappointed. The best news is the Black Rose now offers TiramiSunday every week. Mariah makes her Tiramisu on Saturday night and it reaches its peak of perfection on Sunday. Perfect for a lazy Sunday afternoon "pick-me-up", the BRC's Tiramisu is sure to highlight your day and keep you going for that evening movie or social hour. And the really cool thing is, if there is any left after Sunday, it keeps its divine texture to the very last crumb. What's Mariah's secret? Well, if I told you, it wouldn't be a secret any more, would it? My fifteen-year-long quest is at an end. Fifteen years ago I had my first taste of this delectable dessert called Tiramisu. “Tiramisu” is Italian for “pick me up.” This ambrosial concoction of cocoa powder, espresso, dreamy custard créme, and lady fingers is food for the gods. After I tasted it the first time and found it to be so heavenly, needless to say, I wanted to experience it again.
But there seems to be a well-kept secret that few chefs figure out
– and that is how to keep the espresso from separating out from the rest of the ingredients and laying in a soggy layer on the bottom. For many years I kept trying Tiramisu over and over at various venues throughout this country, but a second good piece of Tiramisu eluded me. Until now.
Mariah, the proprietor of The Black Rose Caffé, seems to be
one of the few who has discovered the secret of keeping the ingredients from separating into this watery, disappointing dish. In fact, if I may say, Mariah’s Tiramisu is near perfection. I tasted it cautiously, hopefully, and was anything but disappointed.
The best news is the Black Rose now offers TiramiSunday every week.
Mariah makes her Tiramisu on Saturday night and it reaches its peak of perfection on Sunday. Perfect for a lazy Sunday afternoon “pick-me-up”, the BRC’s Tiramisu is sure to highlight your day and keep you going for that evening movie or social hour. And the really cool thing is, if there is any left after Sunday, it keeps its divine texture to the very last crumb.
What’s Mariah’s secret? Well, if I told you, it wouldn’t be a secret any more, would it?

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