"Write what should not be forgotten." ~ Isabel Allende
Earlier today I stepped outside for lunch. I started my day tired and out-of-sorts. My lunchtime my mood hadn't improved. I was smart enough to realize that skipping lunch wouldn't help, so off I went.
As I was making my way back from my favorite taqueria, I noticed a couple walking in my direction. They were teenagers, somewhere around kid number one's age. They were in their own world, laughing, smiling, and holding hands in the hot Harlem sun.
They were completely happy in that moment, these two young Black girls. And I thought that the beauty of the moment--of two people being themselves, of having that space to *be*--was an important thing to hold onto, particularly when I'm feeling disillusioned, as I was until then.
Their joy was a gift and a reminder to keep working to create space to *be*--for myself, my loved ones, my community. That being tired is okay, just don't lose sight of what's important.
My hope for all of you is to find your space, your joy, your peace.
Have a good one, y'all.
Lemon Kiwi Pavlova|
I love the simplicity of this beautiful dessert created in Australia and named after the Russian ballerina Anna Pavlova
The base is a French Meringue baked at low temperature. Crisp on the outside and marshmallowy on the inside. Usually it’s topped with Chantilly cream and fresh fruit, but I’ve decided to give it a twist with homemade lemon curd and topped with fresh kiwis
The result is a very light and refreshing dessert. I only used a hand held mixer to make the meringue...again another easy recipe that everyone can make at home
For the meringue|
4 egg whites
250g granulated sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
For the Lemon Curd|
2 lemons, zest and juice
100g granulated sugar
2 eggs beaten
Heat oven to 150C/130C fan/
Using a pencil, mark out the circumference of a dinner plate on baking parchment.
Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard. Let it cool with plastic wrap right on top to prevent a skin to form.
Spread the lemon curd and top with kiwi slices
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