28 February 2004

Positive signs.

The hardest part about adapting to the US has been the differences in food. However, this month there are two highlights.
For our US readers, a Pavlova is an Australian dessert which is basically a large meringue topped with cream and fresh fruit. The trick is to get the meringue crunchy on the outside and soft in the middle. Lana’s first two attempts during summer were a flop. The meringue didn’t rise and was chewy rather than light and crunchy. David Floyd tried the chewy one and thought it was yummy, so convinced Lana to try again. It worked! A perfect pavlova, light and crunchy on the outside, soft and fluffy on the inside. Success! There is hope for Georgia yet.

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