The Morning After ….



The Morning After ….
Maureen McGovern

There’s got to be a morning after
If we can hold on through the night
We have a chance to find the sunshine
Let’s keep on lookin’ for the light


This is Michelle’s high-tech kitchen.
        1. Espresso Machine
        2. Philips Handmixer
        3. iPad
Now this is where it gets interesting. iPad with Amazon Kindle installed and David Lebovitz’s book Ready For Dessert on page 31, Racines Cake.

Unfortunately I was too late for taking a picture of this chocolate wonder as a whole. But I got the last one, literarily. Here is proof of what has been produced last night in our kitchen ….

Oh, can’t you see the morning after
It’s waiting right outside the storm
Why don’t we cross the bridge together
And find a place that’s safe and warm


And, do not forget the ice cream …. Happy faces all around ….

It’s not too late, we should be giving
Only with love can we climb
It’s not too late, not while we’re living
Let’s put our hands out in time


This is Alec, he loves chocolate just as much as I do ….

There’s got to be a morning after
We’re moving closer to the shore
I know we’ll be there by tomorrow
And we’ll escape the darkness
We won’t be searchin’ any more

There’s got to be a morning after
(There’s got to be a morning after)
There’s got to be a morning after
(There’s got to be a morning after)
There’s got to be a morning after
(There’s got to be a morning after)
There’s got to be a morning after
(There’s got to be a morning after)
There’s got to be a morning after
[Fade]
(There’s got to be a morning after)









Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

2 thoughts on “The Morning After ….

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