Growing up, it was well-known among my friends that I loved to bake. It’s actually in my blood (but I’m saving that story for another post). Two of my best friends in high school, Julie and Vanessa, used to request meringues from me on almost a daily basis. I’ve even shipped them (although I wouldn’t recommend this, given their delicate nature.) Meringue is just egg whites and sugar whipped until desired, but it has many iterations. It can appear as the fluffy topping on a lemon pie or banana pudding, or baked into a crackly cookie with a chewy, marshmallowy interior, studded with mini chocolate chips (Vanessa and Julie’s favorite). While whipping egg whites can be intimidating, (Firm? Glossy? Stiff? Soft?) it just takes a bit of practice. I’ve got some tips below to help. When I spied some very late-season rhubarb in the store the other day, I knew exactly the dessert I wanted to make. Continue Reading
Mobile, whose motto is “born to celebrate,” is a city of revelry. Visit us during Mardi Gras, and there is no doubt. One of the things I love most about the Gulf Coast in the summer is our seemingly unquenchable thirst. Sweet tea, mint juleps, lemonade, Sazeracs, Planter’s Punch, cocktail or mocktail, we will drink it all, especially when it’s still ninety degrees by the time the sun calls it quits.