Intro

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I’m waiting.

The recipe that I have to offer you tonight is still in the oven.  I thought maybe we could wait together.

Sooooo…. what’s new?

How have you been since the last time we talked?

Was it really just yesterday?

Have you seen these dishes?

And what about this corn? I know, right?!  FROZEN corn with mint of all things? This time of year? Seems odd but so alluring. Luisa’s insistence has convinced me that I need to make this. So I will be, on Thursday, for a very special someone’s birthday feast.

Oh my goodness. This tart. Nearly everyday I ask Tara if we can be best friends. She’s probably scared of me but I’m serious. I want to eat EVERYTHING that comes from her kitchen.

Hey! Here I sit just chatting away when I’ve neglected to tell you some thrilling news! A beautiful shiny chrome 6 quart KitchenAid arrived at my doorstep today.

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You see tragically I’ve been without a mixer for nearly 8 months now. *gasp* In the midst of our move I leant my machine and it broke in the hands of the borrower. I couldn’t have been happier. For I was once the owner of a 5 quart machine and because of the “accident” I upgraded.

To make the machine feel right at home I’ve put her to good use on her first day here. Together we made Gingerbread dough (in case you were wondering, 12 cups of flour EASILY fits in the 6 quart),  marshmallows and meringue.

Which brings me back to what I came here to talk to you about. Meringue.

Sadly it appears as if I am just going to be a tease and tell you that they will have to wait for tomorrow.

It is currently 11:26 pm and even with the two shots of espresso I just consumed – I am fading fast – and the meringues are far from being ready to make their debut. In fact they’re as soft as the pillow that is currently calling my name.

Instead I’ll let Baron’s excitement for this project speak for itself.

“I want this one.”

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“Eeeeee!!!”

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“Yeah! This one right here.”

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“Wait?! What do you mean they won’t be ready for hours?! Hrumpf.”

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I feel you sweet boy. We’re all waiting patiently.

Thanks for waiting with me. Come back tomorrow – we’re making mushrooms!

 

13 Responses to “waiting”

  1. nina

    Reading this lovely post and seeing all these beautiful pictures is enough for me, but I will pop in later to see the end result!!!

    Reply
  2. tara

    Oh! Didn’t I tell you? I declared us forever besties ages ago. But really, you sealed the deal with first the ode to vanilla and dulce de leche and then stamped-it-no-erasies with the coffee series a few days ago. I totally want to come over, drink macchiatos and talk about boys.

    And we’ll put that gorgeous new mixer through its paces while we’re at it.

    Reply
  3. Brandi

    Baron is so adorable. I’m looking forward to hearing the reaction when the sweets are done — some things are worth the wait and time. And I’m glad to hear you’re now with mixer again. I used to do everything either by hand (gasp!) or with a hand mixer, but life is just a little bit better with a good stand mixer and food processor.

    Reply
  4. Jessi

    I love those pictures! I am so impressed with Baron’s patience. I don’t think my husband would be able to make it that long :)

    Reply
  5. Fran

    This is my first trip to your blog and I love the photos and this post put a smile on my face. You’ve captured such wonderful expressions. I’m happy to have stumbled upon your beautiful site and look forward to more.

    Reply
  6. starofesther

    *Adorable* pictures…Checking out the recipes..I got this through Twitter!

    Reply

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