even though i just did a food post ( i try to space them out for variety) i am surrendering to doing another…BECAUSE, i am so excited about my new Canon eF 50mm f/1.8 II camera lens . i used one of those nifty gift cards from christmas over at amazon to buy this little gem. i have been wanting to expand my horizons on a new lens, and since i am currently poor…this price was just right. now…i am still learning, so you must bear with me, as i figure out how to get it to focus! it has been fun to do food posts in this new house because i get way more natural light in the kitchen then i did at my place in LA.
things are starting to look up compared to my previous post. i am going to fully blame that on hormones. sorry, dudes, those of you may read my blog…but it is part of life. i actually got this new iphone app that gives you a daily reading of those little friends whom seem to rule our female lives. so, far it has been spot on. currently, it explains i am ready to take on the world… and i feel just that. it also helps to me to justify that my body is changing on a daily basis and i am not completely insane. phew!
i am definitely a far cry from what i was bitching about in my last post. i took a few little adventures this week and started to embrace this experience again. you know, the one i totally thought was the answer to all my problems. well, it may not be that, but it is an experience like none other. i have rid myself of that deep sorrow for LA and am embracing the beauty that surrounds me. i can always go back to LA, i can always go somewhere else. for now, i am here and i need to be in the moment. that was the whole point. if i don’t do it now, when will i?
besides making pavlova’s, i have some new creative projects on the horizon, i got a one day wardrobe gig next week in denver, and some of my dearest dearest friends are coming for a visit next weekend. i have some plans for some new hopeful business adventures. one of which, is a new blog. i contemplated switching over this blog so that i could start to collect small advertisers, and a more in depth template, but it just seems too complicated. this blog has become a personal journey, but had kind of always hoped for a more magazine approach, that just never happened. i decided to try and start a whole new space for thirty-something ladies with a simplistic and natural approach to life. i want to include other bloggers contributing to a variety of topics like food,fashion, beauty, interiors, lifestyle, helpful tips, political and social info, music, DIY’s,kinship, etc. i would love to help my network of online friends by asking others to contribute! i will still post on here and also link over to the new site when applicable. of course, i may be jumping the gun on letting the cat out of the bag…as this will take some time to get set up!!!! i hope i haven’t jinxed it. i would love to hear your thoughts on this new idea, if you think you would be a reader, or if you would like to contribute. if so, you can email me at email@example.com. i will post updates as well.
now, on to pavlovas. i have a weird obsession with whipping egg whites. their thick, glossy, and creamy texture makes me want to dance around in circles. i just find it so beautiful. i often find myself thinking about the magic of eggs. were chicken eggs intended for such greatness? because, i love them. basically, i wanted to just make something and i had the ingredients to make this dish…plus, it is fairly easy. i made a low fat pastry cream to go on top as well as a blueberry and lavender sauce.
6 egg whites- room temp
1 1/2 cups of sugar
1 1/2 tbsp of cornstarch
1/2 tsp cream of tartar or white vinegar
1 1/2 tsp vanilla
pinch of salt
preheat your oven to 275 degrees, you will drop the temperature to 250 degrees when the pavlovas go in the oven. in a mixer, or by hand, beat the egg whites with the cream of tartar and salt. slowly, add in the sugar and then the vanilla. whip until stiff, lovely, glossy peaks form. line a baking sheet with parchment paper. you can draw out one big circle or small ones for individual servings. i just plopped em on or you can spread the mixture using the circles as a guideline (be sure to turn your paper over after drawing on it!) bake for 50 minutes!
low fat pastry cream
2 1/2 cups of low fat milk
1/2 vanilla bean
2 eggs at room temp
2 egg yolks room temp (use from leftovers of pavlovas)
2/3 cup of sugar
1/3 cup of corn starch
in a saucepan mix the milk and vanilla bean until it simmers. scrape the the vanilla bean into the milk. in a mixer combine eggs, yolks, and sugar until smooth and then add the corn starch until smooth again. when the milk is done add a bit to the egg mixture to temper it to avoid scrambled eggs, whisking constantly. once tempered combine all together in sauce pan and cook over medium heat until thick…about 5 minutes. strain through a sieve and cover with plastic wrap until ready to serve.
1 cup of bluberries
1 tbsp lavender
1 cup of sugar
3 tbsps of water
bring all ingredients together in a saucepan on medium heat until sugar melts. lower the heat and simmer until the mixture becomes a sauce.