Rambles and Recipes

I am not sure if I often treat you to one of my extreme rambling posts but Marineko has one that is really good and I have much to quickly yap about.

First, I have been giving you a recipe on Tuesdays because I have been enjoying Jessi’s posts and I had to share that antipasto with you.    But today’s is a simple one that you might not have the opportunity to try right away – it’s not a ‘meal’ or a casserole and you probably have it in most of your cookbooks already.   Rather it’s THOUGHTS on a recipe:   My Thoughts on MERINGUE.

I love to make pie.    I am not, however, an excellent pie maker.    I never get them to come out beautiful.     And I often cheat with the crust – I buy the roll-out ones from the store brand that are likely made by the same company that makes the expensive brand that shares the same shelf in the refrigerated compartment at the grocery…   I am concerned with the insides.

For Valentines Day, I made Lemon Meringue.      I fear meringue.    Can’t figure out at all how the fancy places make it look so incredible!     This batch actually tasted good – very light and sweet.  But the plopping and spreading and manipulating the stuff is impossible!   I managed to smooth it to the edges and ’seal’ the pie but I couldn’t seem to create any nifty swoops and crests and points.    It looked so…. blah.

My mother-in-law says that the little bronzy beads (aka ‘weeping’) that form on meringue is a FLAW and shouldn’t happen.    My book says the beads form if you put meringue on a cool pie.   My pie was hot when I attempted to smooth it.     I believe the beads happened overnight after I had it in the fridge overnight.  [no photo.]   I don’t believe it was a flawed!    I like the drama, maybe.    Anyway,  I need to buy a book on all things pie – anyone have one to recommend so I can get this explained?   I suppose I could google and do my own research but I do want to buy a PIE book and there are many to choose from.   I would love a personal recommendation. I probably need a PIE BOOK FOR DUMMIES since most recipe books assume I know waaaaaaaaay too much!

My meringue recipe is:
3 egg whites – at room temperature
1/4 tsp cream of tartar
6 Tblsp sugar
1/2 tsp vanilla extract

Beat egg whites at high speed with an electric mixer until soft peaks form.  With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks from.   Beat in the vanilla.

Pile atop pie, and bake at 350 degrees F for 12-15 minutes, or until lightly browned.

Enough about pie already.

I haven’t been reading much.     Ever get put off by a book from the very first word?      It was ‘there’.      I know I had a teacher somewhere back in my life that told me never to start a sentence with the word There.     And for a book to use it on the very first page?!    I’m so sad.    And it has thoroughly dampened my enthusiasm…

I’m still enjoying Mauve by Simon Garfield.    I’m just not sitting with book in hand…

I am covering the phones at my old office since it’s school vacation.    The receptionist needed a bit of a break.   It’s EASY peasy work – the phone rang 6 times.   I only had to transfer to voice mail twice.     I almost feel bad taking their money to do this!   almost…   [Oops!   a few of the employees/owners of the office may even be reading this!   HI!]

Something exciting?!    A few things:   ONE, I’ve been asked to tutor Trigonometry this summer – fun, huh.   and TWO, someone has contacted me about possibly providing some info on Oscar’s breed (Wirehaired Pointing GRIFFon) for a segment on Animal Planet.   I’m cautiously super excited about BOTH of these new happenings in my life.

What else?   I saw Coraline The Movie last night.    Review soon.

I have been starting and saving a bunch of posts lately and they are languishing in my draft bin.     I also have not checked my Reader which means I haven’t been visiting you in a few days, doesn’t it?       Sigh.

Now, GO READ SOMETHING!     As Kim says –>   *smiles*