... still here. I swear. And
I'll be back soon. Probably with a recipe. Maybe for this pavlova, which I made
last month, and haven’t stopped thinking about since. And I’m not really a
meringue person. So that says a lot.
PS. Check out the February
issue of O, The Oprah Magazine if you get a chance – I’m happy to report that I have an
essay (with recipes!) within.
7 comments:
Hi, hi! Oh, O!
Oh! O! (Hi!)
Oh please just give me a fork! I love meringues; my mom used to make me Baked Alaska and Lemon Meringue pies so I grew up knowing that everything is better with meringue. I want to come over the next time you bake one of these sumptuous looking deserts!
I've never tried making a pavlova. There's something about whipping egg whites that tends to make me quail with trepidation. When chocolate and balsamic vinegar are involved, though, how could I refuse?
I'm definitely stowing this one away for the next time I cook to impress, thanks for the great idea!
I love anything nigellia lawson makes so I don't think you can go wrong with her recipes! I just bought your "season to taste" and look forward to reading it!
Jill: I totally agree. Everything is better with meringue.
J: It's much easier than it seems! As long as you whip the eggs to the proper consistency and cook the meringue slowly there shouldn't be a problem at all. Let me know how it goes next time you're cooking to impress!
k.lyn: Great! Thank you.
Wow. I'm a first time reader and yet I feel like I've fully caught up on your past year..returning from your hiatus with a freakin pavlova?...and after a shingles attack, cold infestation and flu epidemic no less.
I guess my excuse of a sore knee to avoid making my sister some chocolate chip cookies is making me feel pretty sad right about now.
This looks wonderful!
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