Well, it's past time to hit the "New Post" button, once again!
Let me start by saying how wonderfully the tea party went.
It was splendiferous!
It was fantasmical!
It was Top Hole! Spiffing! A and B the C of D!
(For those of you, unfortunate souls, who have never read Brian Jacques books, that means "above and beyond the call of duty.")
Now, without her permission (which I'm sure she'd grant if I asked, and will approve of when she sees them on this post) I shall now post my favorite pictures of the day, as taken by Miss Brianne, because I was enough of an imbecile to do everything but remember to grab the camera..
I am a vat of fail-sauce.
These are peanut butter and jelly...ducks.
And this is the lovely Brianne herself, as edited by me. I couldn't resist putting in a mustache, and then a tiara, and before I knew it, I'd ruined a perfectly wonderful photo with my senseless-stickerings, something I am feeling very sheepish about.
All in all, it was a satisfactory and fun afternoon. Which was followed by a night of dancing English country reels at a Victorian ball.
In only a few short hours, I went from cooking food and cleaning teacups to wearing a ballgown and dancing the night away.
Did I feel like Cinderella?
I don't think Cinderella's fairy godmother was her best friend's father, and I doubt the pumpkin carriage resembled a fifteen passenger van.
But I think I am far more blessed than Cinderella, especially since I didn't get stuck with some silly prince, didn't lose my shoes, and got to go to church the next day.
I will say one of my favorite things about the day were my ginger meringue cookies, which tasted so amazing, I'm still thinking about them.
They were so amazing, in fact, that I'm going to post the recipe here in hopes that you too will make them and love them like I do.
Then I won't have to be greedy all alone.
Ginger Meringue Cookies
4 large egg whites
Pinch of salt
1 cup sugar, divided
1 cup (aprox. 6 oz.) crystallized ginger, cut into 1/4 inch dice
2 cookie sheets lined with parchment.
Set racks in upper and lower thirds of the oven and preheat to 250 degrees.
Combine the egg whites and salt in the bowl of an electric mixer and whip them with the whisk attachment until they are very white, opaque, and just beginning to hold their shape.
Whip in 1/2 cup of the sugar, 1 tablespoon at a time, continuing to whip the whites until they are stiff but not dry.
Remove the bowl from the mixer and use a large rubber spatula to fold in the remaining 1/2 cup sugar and the chopped ginger as well.
Use a teaspoon to form irregular mounds about an inch apart on the baking pans.
Bake the cookies for about 45 minutes until they are crisp, but still slightly moist within.
Leave the cookies on the pans to cool, placing the pans on a wire rack.
These are so delicious. The crystallized ginger lends just enough kick to make them spectacular without setting your mouth on fire. They are also great for your digestion, and there are only about 16-26 calories in each cookie. As a note, chopping the ginger can be tough, as it is pretty sticky stuff, so I suggest coating your knife with cooking spray first.
Well, it's time to go and shower, and then attack my latest novel from the library, followed by Poirot on the telly, knitting, more reading, and then bed.
Cheerio dear followers!