It’s back to the grind for me, my friends.
It’s that time of year when it is just plain scary to enter the hallowed halls of Walmart- even more than usual. Everyone please remember to watch our for the wild children running down aisles begging their parents for the next cool batch of school supplies (anyone else miss gel pens), large families stocking up for the academic apocalypse, college students buying an inflatable chair for the dorm/prison cell, and
And let’s not even get started on the parking lot. Instant road rage.
The school year is definitely back in gear, and I am having a small adjustment period to being back on a more normal schedule. Sometimes I feel super productive and ready to get work done, and other times all I want to do is sit on my couch and binge watch Orange is the New Black.
This semester marks the start of a lot more new work for me. I will start seeing clients in therapy within the next week, and earlier this week I held the first day of my Introduction to Psychology class. Here hoping these students enjoy me as much as my pretend students I instructed when I was seven years old. Because they loved me.
These new tasks have put a lot of work of my plate, which doesn’t leave me as much time to put delicious food on that plate.
This pavlova was a dinner for me during this first week back. A treat for all my hard work. This was a perfect recipe for a busy night. All you do is whip up some egg whites and sugar (delicious) and then bake it for a little bit over an hour. Then you can use that hour to get some work down (or watch Orange is the New Black- best show ever). Then enjoy a delicious meringue treat. Topped with summer berries this is perfection.
Eating dessert for dinner- I think I am setting a wonderful examples for my pupils. The lessons they could learn from me.
VANILLA PAVLOVA WITH BERRIES
Slightly Adapted from Smitten Kitchen
100 grams egg whites
Pinch of salt
3/4 cup super fine sugar*
1/4 teaspoon cornstarch
3/4 teaspoon vinegar
1/2 teaspoon vanilla extract
For serving: berries, whipped cream
Preheat oven to 250°F. Line a baking sheet with parchment paper. Draw a circle that is 6 inches in diameter on the parchment paper.
In a small bowl combine sugar and cornstarch. In another small bowl combine vinegar and vanilla extract.
In a separate bowl, whip egg whites and a pinch of salt on low speed, slowly increasing the speed to medium, until soft peaks form. This should take 2-4 minutes. Increase speed to medium-high and slowly adding in sugar-cornstarch mixture. Then slowly add vinegar-vanilla mixture. Whip until stiff peaks form, 6-8 minutes.
Use a spatula to spread the whipped egg white mixture into a 6 inch circle. Leave a slight indentation in the middle for the berries and whipped cream. Bake for 75-85 minutes.
Let cool slightly. Serve with berries and whipped cream.
*If you don’t have superfine sugar, you can run normal granulated sugar in a food processor. Also, I have made this with granulated sugar, and it has generally worked.