Kings Creek Falls

These are the first of many belated California pictures. They are from my visit to Drakesbad in Lassen Volcanic National Park. Many of the trails I hiked overlapped with those of the Pacific Crest Trail. It was simply incredible there, especially given that this was my first visit to California!

The following are from the first hike we did, packed lunches in hand.

Sifford Lakes--nice and cold, and very high up on a mountain:





The Falls in question:



Corral Meadow:

Kids, Stay Puft

Ahhhh, Gozer. What a great Saturday night...

Chungking Express

1994, Kar Wai Wong

Summer Studies.

Are impossible. But this is where I've been trying to do my own work while in Maine.

Sorry I've been gone so long--been traveling and Fooooo cut through my charger, more or less, so that's that...she also cut through my photo transfer cord so that's a little backed up right now as well. I'm done with my job so I'm hoping this next week will be productive, both for my research and loading pictures too.

Soon soon!

Birthday Pavlova

This is very late but my friend visited in July and we had some belated and festive eating. Pavlova with lemon curd filling and berries on top.

Night-time picnics and lakes and sparklers and sea salt. Such fun it all was! Good mornings.



Here's the recipe, from Gourmet April 2009! Such a delicious sweet summer treat.

For Meringue:

1 c superfine granulated sugar
1 T cornstarch
3 egg whites at room temperature 30 minutes
3 T cold water
1 t distilled white vinegar

Preheat oven to 300°F with rack in middle. Trace a 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks. Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes.

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like). Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

For Filling:

2/3 c granulated sugar
1 T cornstarch
1/8 t salt
1/3 c fresh lemon juice
1/2 stick unsalted butter
3 eggs yolks
2 t grated lemon zest
1 c heavy cream
4 c mixed berries

Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.

Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side