Christmas Pavlova

I had too many eggs. A week ago, a special from a big box store offered an irresistible 48 eggs for $7.99.

Four quiches and several batches of cookies later, I had only used up half this amount.

Christmas is upon us, and my dessert option for our party of twenty suggested itself: Pavlova.

This Australian dessert is often the cook’s choice for a warm-weather Christmas. It is simple to make and can be done ahead. The meringue base can be frozen. On Christmas Day, remove the snow-white shell from the freezer in the morning. Let it thaw on the countertop and then fill it with whipped cream (or ice cream) and fruit to suit the season. I’ll use raspberries and/or strawberries. Maybe add some pomegranate seeds for garnish and a little tang.

This recipe has appeared before in my posts. It is so good that I offer it again.

Pavlova
6-8 egg whites (depending on number of guests)
1 cup superfine sugar (make by whizzing granulated sugar in the blender)
1 tsp distilled white vinegar

Filling
1-pint whipping cream or vanilla ice cream if in a hurry
1 tbs confectioners' sugar if using real cream
3/4 lb fresh raspberries,

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Honoring Sandra Day O'Connor

She lived a long, full life, and what a difference she made. A guiding light for women lawyers, she saved reproductive rights at the Supreme Court in her time.

At a tour of the modernistic house, she and her husband had built for their family in Phoenix, we learn that in the 1970s she frequently hosted dinners at home for other members of the Arizona Legislature when she was Senate majority leader. The point was to discuss differing ideas in a civilized manner and to get to know people across party lines as human beings. She did this too, at the Supreme Court. A shame that this kind of consensus-building civility seems to have gone for now.

This adobe house, in Tempe, Arizona, is now on the National Register of Historic Places and is repurposed as the Sandra Day 0’Connor Institute for American Democracy.

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