All about March
March Madness, Luck of the Irish 🍀, Happy Easter 🐰, and spring break…..Is March one of the best months or what? Is anyone surprised that my silly “stupid blog” is running late? No one can say that I am not consistent…..I am consistently late, consistently sarcastic, consistently tired….oh wait, I digress…
I have an amazing love / hate relationship with the month of March. For example, I love that the weather is changing and the flowers are blooming, I hate that my allergies kick in and I get bronchitis without fail EVERY SINGLE MARCH ❌. I love that it stays light longer, but I hate that the kids have trouble going to sleep when it’s still light out, therefore we are always late for school. I love St. Patrick’s Day, hate the hangover. I am curious how it is that anyone with a brain (and I include myself) believes eating and drinking anything GREEN on this day is a smart choice? Word to the wise..Just say no! I love spring break, but I hate that every year I think, plan and plot the perfect spring break trip, then I will be darned if it doesn’t creep up on me before I commit to anything! My cup half full side always says…No Worries, we will just get in the car and drive…and have an exciting fabulous adventure! My cup half empty says…Crap…we have to get in the car and drive! 🚗 💨
I love that I can put my trusted and oh so loved boots away and pull my sandals out. I got a much needed pedicure this last week, but I hate that having the pedicure made me acutely aware of just how pasty white my legs actually are which led me directly into my mid March anxiety attack…the one that includes the frantic ...OMG could I be any whiter? 😦 Could I be fatter? Can I tan and lose 20 by spring break? NOT EVEN!!!! 🌞 Ok can I be tan and thin by summer? Probably not, but if I could just wire my jaw shut, maybe the thin part?? WOW a glimpse into the windows of my anxiety ridden self image….TMI??? 😆
Back to happier thoughts…HAPPY SPRING! 🌼 We are mid month and in full swing with the store front never looking better! Thanks Reynolds High School for the great egg shapes that adorn our entrance and of course thanks Amber and Rachelle for the egg painting…very professional looking! Inside the store we have armies of Easter bunnies lined up ready to jump into any basket🐇. With summer on its way, we will be offering a larger selection of Salt Water Taffy in the retail store…definitely a must stop in for treat 🍬! I am including what I consider to be a super yummy Lemon Meringue Pie recipe this month. I am all about making it easy, so of course frozen pie crust is not a bad choice at all, however I generally do a graham cracker crust when I make my pie…its really personal taste! Hope you all enjoy!
Lemon Meringue Pie Recipe 🍋
2/3 cup sugar
1/2 cup corn starch
2/3 cup water
2/3 cup lemon juice
6 egg yokes
3 tablespoon butter
4 teaspoon lemon zest
1/2 teaspoon salt
In a sauce pan combine sugar, corn starch, salt. Add water and lemon juice. Cook on med heat until melted and fully combined. Beat the egg yolks (make sure to save the egg whites for the meringue later) and add to sauce pan whisking constantly. Add butter and remember to whisk constantly. Bring to a boil for approximately one minute until thick and smooth. Remove from heat and add 3 teaspoons of the lemon zest.
Pour into prepared pie crust. This can be a frozen pie shell that has been baked in advance at 425 for 15 minutes or a graham cracker crust also baked at 425 for 15 minutes...whichever you prefer.
Prepare meringue top by beating together
6 egg whites
1/4 teaspoon tartar
1/2 teaspoon Vanilla
2/3 cup sugar
Add the sugar slowly and beat until stiff peaks are formed. Pour the meringue on top of the lemon curd making sure to completely cover the top of the pie all the way to the edges of the pie crust. Sprinkle the remaining lemon zest on top and bake at 350 for between 10-15 minutes checking for a light golden brown color.
Cool and serve!
Sweetly
Kipi
