OWAV:)...06/17/11...5am...45°...Sunny

Morning is sunny and the promise of a nice day...Meeting friend Pat at a yard sale this morning...then on to Arrowhead Farms to pick some fresh greens...Home to start preparing a chopstick dinner for Rusty's early birthday celebration...We are having Chicken Meatballs in peanut sauce over rice (Bobi's recipe, wish you were here!)...Pot stickers and maybe a noodle soup like Rusty had in Vietnam, so he can teach us how to eat soup with chopsticks and slurp noodles...With a few glasses of wine it should be a fun evening...

Rusty is quite sore after his horseback excursion with John but says it wasn't because of the horseback ride, but the hike downhill, because it was too steep to ride the horse!!!If you want the full story am sure he would be glad to share it with you sometime...

Diane, you can sample my lemon pie anytime, just let me know...Here is the recipe just in case you want to practice and maybe you can teach me how to make meringue!

Lemon Meringue Pie                                                                

Not my pie but I come close.

5 cups water               7 egg yolks (beaten)  

2 1/2 cups sugar          1 cup lemon juice       

3/4 cup cornstarch       Grated lemon peel (Lots)

          

Mix sugar & cornstarch together add to water and cook until thick. Add some of the hot mixture to the beaten egg yolks, stir well, then add this mixture to hot pudding, cook about  5 more minutes. Add lemon juice and lemon peel... Pour into two 10" baked pie shells. (Bobi and Cienna made this pudding and served it in cream puffs, it was a hit in their neighborhood.) 

Never Fail Meringue

2 tbls cornstarch             1 cup water

few grains salt                7 egg whites          

12 tbls sugar

                                       

To prepare meringue: Mix cornstarch, sugar, salt, water in small pan. Stirring constantly, cook until thick and clear. Cool. Beat egg whites until frothy. Add salt and contiue beating while pouring cooled sugar mixture over. Continue beating 5 min. Cover pie, sealing edges at crust. Bake at 350 for 20 min.  (Note*  I've started cooking the corn starch, sugar and water in the micro-wave works really well, stir about every minute.  2 large pies 

This recipe was perfected by Idella and mother Blanche about 20 years ago...It is less sweet than the original and makes 2 large pies with lots of filling...I still have problems with the meringue but Rusty and Herb say I just need more practice...

That's all for today, hugs to all ~OWAV:)