Posts Tagged ‘pavolva’

A few days ago, I diligently detailed for you the correct procedure for making pavlova for a German. Some of you might have noted that the recipe made three little pavlovas, and yet the German and I are only two. (Two people, that is. Not two pavlovas. I’m certainly not calling myself a pavlova, for while I wouldn’t mind being associated with sweetness, I’d hate to be called hollow inside with a chewy bottom.)

Wow. My mind just went to a really scary image-place. Enough of that. Here’s my detailed timeline for how to eat pavlova like Wayfaring Chocolate.

Caramelised pineapple with sorbet, Flint restaurant

Once upon a time, there was a caramelised pineapple with lemon sorbet dessert at Flint restaurant in Canberra. “Once upon a time” in the sense of “over a year ago” and “has nothing to do with this post”, but shhh. I won’t tell if you won’t.

8:30am: Wake up, buoyed by the fact that at the doctor’s surgery yesterday, you were told to come back in a week’s time, rather than twice weekly as has been the case for the past two months.

8:32am: Look at problem toe and feel heart fall. (I know this isn’t a gory-injuries blog so I’ll avoid going into details, but let’s just say there was a stain of something that rhymes with “glood” on the bandage.)

8:35am: Call doctor’s surgery. Make another appointment, knowing that they probably think you’re a hypochondriac.

9am – 2pm: Alternate marking essays, staring out the window, trying to resist urge to draw on own face with a pen, bursting into spontaneous fragments of angsty Alanis Morisette songs (Ooooo-oooooh, this could get mess-sssssyyyyyy, but you-ooooooo don’t seem to miiiii-iiind), eating, and bursting into spontaneous fragments of that popular recent song you love (I’d like to make myself be-lieeeeeeeeve that planet Eaaaaaaarth tuuuuuuuuurns slooooooooowly). And marking essays. Did I mention the essays? Because there are more of them coming this afternoon.

Roasted pumpkin pine nut salad, Flint Restaurant

Once upon a time etc etc pine nut, feta and roasted pumpkin salad at Flint restaurant etc etc won’t tell if you won’t etc etc.

2:30pm: Slink into doctor’s surgery, where your normal nurse is really ever so kind. She looks at toe, and starts talking about more surgery. Yes, that would be the third round of surgery in less than a year.

2:40pm: Male doctor who is not your actual doctor ambles into room (and I mean ambles. Hands-in-pockets, pelvis-out, shoulders-back, King-Of-The-Domain…) and starts talking in medical jargon, the gist of which seems to be “doesn’t need surgery”.

2:45pm: Nurse pulls out a long grey implement that looks like a giant matchstick and applies silver nitrate to your toe. (I wonder if I’ll make metal detectors go off now? Or if I’ll be lying if I yell “I’m not made of money, you know!” when people ask me to “spare a dollar for the bus cuz” at the interchange?)

3pm onwards: Drive to parents’ place. INTERNET! (I mean, visit my mum.)

Pavolva carob chips

Pavolva prong!

6pm: Arrive home. See lone pavlova in clear Tupperware container above the microwave. Look into pantry of healthy, wholesome dinner ingredients. Look back at lone pavlova in clear Tupperware container above the microwave.

6:01pm: Look into pantry.

6:02pm: Look at pavlova.

6:03pm: Look into pantry.

6:04pm: Reach for pavlova-containing Tupperware container. Open, slip pavlova onto plate.

6:05pm: Look at punnet of strawberries.

6:06pm: Look at packet of chocolate chips.

6:07pm: Look at punnet of strawberries.

6:08pm: Look at packet of chocolate chips.

6:09pm: Open packet of chocolate chips, but decide to make a tacit nod towards “health” by using natural yogurt instead of cream as the intermediary between sugar and sugar.

pavolva with chocolate chips


6:10pm: Construct pavlova.

6:20pm: Decide that the use of natural yogurt was inspired, as the tang plays off the super-sweetness of the meringue base brilliantly. Wish there was more. More of everything.

7pm: Realise you should feel guilty about eating pavlova for dinner, and so get off sofa with a sigh and put together a bowl of whole-wheat couscous, chickpeas, baby peas, tahini, and lemon juice.

7:15pm onwards: Watch SeaChange with housemate for the rest of the night because you’re both sick of election talk. (LAURA. How could you ever think Warwick could beat out Max? Nononononono. Don’t you remember the way Max replied with “You, I think”, when you asked him what he wanted, in episode one of season three? You silly woman.)

pavolva with chocolate chips

The end.

And that, my friends, is how you eat pavlova like Wayfaring Chocolate.


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8am: Wake up. Eat breakfast (if you must know, a muffin spread with the last of the crunchy peanut butter, and a bowl of yogurt topped with granola that you should have made yourself instead of buying). Oh, wait. Get dressed, then eat breakfast. Naked muffin eating isn’t so much de rigueur when you live with a friend.

Carrot and Cardamom Muffin

I'm still surprised by how much I enjoy these orange-containing fellows.

9am: Mum arrives to see your finally-decorated room (methinks you won’t be surprised to learn this involves a framed stylistic drawing of a peach and an old-school-French chocolate poster). Ask her whether it’s okay to leave eggs out of the fridge for six hours. She says yes. Forget to take eggs out of fridge.

9:15am: Get driven to doctor’s surgery. Realise you left your glasses at home and things are rather blurry. Awesome mother offers to drive back and get them for you.

9:45am: Finish at doctor’s, rejoin mother in car. Mother hands over glasses, and mentions that she also took two eggs out of the fridge. Big love.

10am: Enter office at uni. INTERNET! (I mean, prepare for tutorials.)

11am: Tutorial. (Happy times.)

12noon: Tutorial. (Happy times.)

1pm: Lunch and various errands.

Salted Caramel Macaron

Okay, I admit it. This wasn't my lunch.

3.30: Home.

3:40: Break egg whites into bowl, then realise you don’t have normal caster sugar. Figure raw caster sugar is pretty much the same thing. (Hint: it isn’t. Moisture = big hollow meringues.)

4ish: Finally finish beating egg whites and sugar to glorious glossy sweet mountain of meringue-y-goodness with electric hand beaters. Dollop meringue onto baking tray in three portions. Pop in oven.

4:05pm: Hover over sink “cleaning” beaters and bowl with spoon and your mouth. Less mess to clean up = clever, right?

4:10pm: Vacuum, clean, tidy.

4:50pm: Realise this still-fairly-new-to-you oven is not so reliable. Meringue is rather brown. Turn oven off, figure The German won’t know any better.

Pavlova meringue

Not quite the colour I was expecting.

5pm: Shower.

5:30pm: Make shepherd’s pie with kangaroo mince. Aussie Aussie Aussie…?

6:30pm: Wait.

7pm: Read a bit.

7:30pm: Wait.

7:45pm: Hello The German!

8pm: Buy wine.

8:15pm: Wine.

8:30pm: Eat shepherd’s pie.

8:45pm: Wine.

Pavlova meringue

Lots of nooks and crannies for cream, though. That's generally a good thing. (If you're into cream.)

9pm: Bring out meringues. Wine makes you admit that they aren’t quite right, instead of allowing you to continue with your earlier plan to pretend all is well. The German laughs about the enormous hollow cave in the middle of each meringue. Stare him down while telling him that they’re “rustic”.

9:05pm: All errors can be hidden with cream, strawberries, and kiwi fruit, right? Even if The German sliced said fruit strangely.

9:10pm: Pavolvas are divinely tasty with the perfect blend of melt-in-the-mouth crust and almost-chewy bottom.

Pavolva with strawberries and kiwi fruit.

Christmas colours! Puuuurty.

9:20pm: Wine.

9:30pm: Try the improvised cake that The German made. Decide lychees, peaches, sour cherries and coconut cream should be added to every cake recipe from now on.

9:40pm: Wine.

9:50pm: Discover mutual peanut butter love.

9:55pm: Wine.

10pm: Do something you never thought you’d do. That is to say, open up your the-company-closed-down-therefore-no-more-can-ever-be-found-one-and-only jar of Chocolate Chip Cookie Dough Peanut Butter.

PB Loco Chocolate Chip Cookie Dough Peanut Butter

Also known as crack.

And that, my friends, is how you make pavolva for a German.

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