Fresh raspberries on and around vanilla ice cream. Oh, yeah, Baby!
Nurse Niece Sandra gave me a pint of freshly picked raspberries and
freshly picked strawberries at my birthday outing this afternoon. Too
bad you guys don't have a Beloved Nurse Niece Sandra. Nyah nyah!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' wrote:
> Fresh raspberries on and around vanilla ice cream. Oh, yeah, Baby!
> Nurse Niece Sandra gave me a pint of freshly picked raspberries and
> freshly picked strawberries at my birthday outing this afternoon. Too
> bad you guys don't have a Beloved Nurse Niece Sandra. Nyah nyah!

After many years of dismal harvests from my raspberry patch it looks
like I am in for a bumper crop this year. It seems that I had been using
the wrong kind of fertilizer but with a little help from the garden
centre I got some that seems to be working. There are lots of berries
developing and they should be ready within a few days. My job for
tomorrow is to make a screen canopy for my blueberries. The birds beat
me to them last year.

In article >,
Melba's Jammin' > wrote:

> Fresh raspberries on and around vanilla ice cream. Oh, yeah, Baby!

Oh yeah. That's the stuff. Next time crush up some meringues and add
them, too.

> Nurse Niece Sandra gave me a pint of freshly picked raspberries and
> freshly picked strawberries at my birthday outing this afternoon. Too
> bad you guys don't have a Beloved Nurse Niece Sandra. Nyah nyah!

Nar, but I do have a farmer's market, and access to the best raspberries
ever, all summer.

Miche

--
Electricians do it in three phases

"Miche" > wrote in message
...
> In article >,
> Melba's Jammin' > wrote:
>
>> Fresh raspberries on and around vanilla ice cream. Oh, yeah, Baby!
>
> Oh yeah. That's the stuff. Next time crush up some meringues and add
> them, too.



What? How the hell do you crush up a fluffy egg-white mizture?

On Tue 07 Jul 2009 11:16:02p, Miche told us...

> In article >,
> Melba's Jammin' > wrote:
>
>> Fresh raspberries on and around vanilla ice cream. Oh, yeah, Baby!
>
> Oh yeah. That's the stuff. Next time crush up some meringues and add
> them, too.
>
>> Nurse Niece Sandra gave me a pint of freshly picked raspberries and
>> freshly picked strawberries at my birthday outing this afternoon. Too
>> bad you guys don't have a Beloved Nurse Niece Sandra. Nyah nyah!
>
> Nar, but I do have a farmer's market, and access to the best raspberries
> ever, all summer.
>
> Miche
>

I can get all the rasperries I want at the local farmer's market, but I'd
give them all away for some fresh gooseberries and red currants. Neither
are to be had in Arizona.

--
Wayne Boatwright
------------------------------------------------------------------------
My soul is dark with stormy riot, Directly traceable to diet.
~Samuel Hoffenstein

Melba's Jammin' > wrote:

> Nurse Niece Sandra gave me a pint of freshly picked raspberries and
> freshly picked strawberries at my birthday outing this afternoon.

You are a born-again Orthodox? Happy birthday! Here are two birthday
recipes for you, respectively from
<http://www.arbuturian.com/2009/summer-salad> and
<http://allrecipes.co.uk/recipe/3284/beetroot-raspberry-smoothie.aspx>.
Have some Barb's Beety Beauty on the side.

Bubba

Goat's Cheese, Beetroot & Strawberry Salad

Ingredients (Serves 2):

Baby salad leaves of your choice (rocket works well too)
2 circular goat's cheeses (strength according to personal taste)
1 punnet of strawberries
4 cooked beetroot (small ones)
Balsamic vinegar
Olive oil
Ground black pepper

Method:

Mix the olive oil and balsamic vinegar in a cup until the required
balance is right. You want a fairly good amount of sharpness coming from
the balsamic. About 1 part olive oil to 3 parts balsamic is a good
starting point. Add ground black pepper according to taste.

Chop the strawberries and beetroot into fork-sized pieces. You can
experiment according to preference and presentation. Some people like to
dice these quite small, whereas slightly larger pieces are easier to
eat.

Lay out the salad leaves on the plate and dress with a good amount of
strawberries and beetroot so there is a rough equal balance between the
two. Drizzle the balsamic dressing over the salad.

Place the two goat's cheese on an oiled oven tray and pop under the
grill on a high heat, until the cheese is browned on top.

Transfer the whole cheese onto the salad, serve with some chunky bread
and eat.


Beetroot raspberry smoothie

Ingredients

2 cooked beetroot, about 125 g (4 1/2 oz) in total, cooled and roughly
chopped
55 g (2 oz) fresh or frozen raspberries
250 ml (8 1/2 fl oz) cranberry juice drink, chilled
200 g (7 oz) Greek-style yogurt, chilled raspberries to decorate
(optional)

Preparation method

1. Put the beetroot and raspberries in a food processor or blender with
the cranberry juice drink and purée until smooth.

2. Strain the purée through a nylon sieve into a large jug to remove
the raspberry pips, then whisk in most of the yogurt.

3. Pour into 4 glasses and top with the remaining yogurt. Swirl the
yogurt into the surface, then decorate with extra raspberries, if liked.
Serve immediately.

cybercat wrote:
> "Miche" > wrote in message
> ...
>> In article >,
>> Melba's Jammin' > wrote:
>>
>>> Fresh raspberries on and around vanilla ice cream. Oh, yeah, Baby!
>> Oh yeah. That's the stuff. Next time crush up some meringues and add
>> them, too.
>
>
>
> What? How the hell do you crush up a fluffy egg-white mizture?
>
>

Sounds painful :-)

Bob

Victor Sack wrote:
> Melba's Jammin' > wrote:
>
>> Nurse Niece Sandra gave me a pint of freshly picked raspberries and
>> freshly picked strawberries at my birthday outing this afternoon.
>
> You are a born-again Orthodox? Happy birthday! Here are two birthday
> recipes for you, respectively from
> <http://www.arbuturian.com/2009/summer-salad> and
> <http://allrecipes.co.uk/recipe/3284/beetroot-raspberry-smoothie.aspx>.
> Have some Barb's Beety Beauty on the side.
>
> Bubba
>
> Goat's Cheese, Beetroot & Strawberry Salad
>
> Ingredients (Serves 2):
>
> Baby salad leaves of your choice (rocket works well too)
> 2 circular goat's cheeses (strength according to personal taste)
> 1 punnet of strawberries
> 4 cooked beetroot (small ones)
> Balsamic vinegar
> Olive oil
> Ground black pepper
>
> Method:
>
> Mix the olive oil and balsamic vinegar in a cup until the required
> balance is right. You want a fairly good amount of sharpness coming from
> the balsamic. About 1 part olive oil to 3 parts balsamic is a good
> starting point. Add ground black pepper according to taste.
>
> Chop the strawberries and beetroot into fork-sized pieces. You can
> experiment according to preference and presentation. Some people like to
> dice these quite small, whereas slightly larger pieces are easier to
> eat.
>
> Lay out the salad leaves on the plate and dress with a good amount of
> strawberries and beetroot so there is a rough equal balance between the
> two. Drizzle the balsamic dressing over the salad.
>
> Place the two goat's cheese on an oiled oven tray and pop under the
> grill on a high heat, until the cheese is browned on top.
>
> Transfer the whole cheese onto the salad, serve with some chunky bread
> and eat.
>
>
> Beetroot raspberry smoothie
>
> Ingredients
>
> 2 cooked beetroot, about 125 g (4 1/2 oz) in total, cooled and roughly
> chopped
> 55 g (2 oz) fresh or frozen raspberries
> 250 ml (8 1/2 fl oz) cranberry juice drink, chilled
> 200 g (7 oz) Greek-style yogurt, chilled raspberries to decorate
> (optional)
>
> Preparation method
>
> 1. Put the beetroot and raspberries in a food processor or blender with
> the cranberry juice drink and purée until smooth.
>
> 2. Strain the purée through a nylon sieve into a large jug to remove
> the raspberry pips, then whisk in most of the yogurt.
>
> 3. Pour into 4 glasses and top with the remaining yogurt. Swirl the
> yogurt into the surface, then decorate with extra raspberries, if liked.
> Serve immediately.

Thanks for the salad recipe Victor.

Bob

In article >,
"cybercat" > wrote:

> "Miche" > wrote in message
> ...
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> Fresh raspberries on and around vanilla ice cream. Oh, yeah, Baby!
> >
> > Oh yeah. That's the stuff. Next time crush up some meringues and add
> > them, too.


> What? How the hell do you crush up a fluffy egg-white mizture?

Oooh, cat! You've never had a crisp meringue, I see. This one's not a
pie topper.

http://www.recipezaar.com/Baking-Meringue-178686

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
Miche > wrote:
> Oh yeah. That's the stuff. Next time crush up some meringues and add
> them, too.

> Miche

Yeah, like I have those sitting in my cupboard. :-) Sounds very good,
though.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Victor Sack wrote:
>
> Goat's Cheese, Beetroot & Strawberry Salad
>
> Ingredients (Serves 2):
>
> Baby salad leaves of your choice (rocket works well too)
> 2 circular goat's cheeses (strength according to personal taste)
> 1 punnet of strawberries
> 4 cooked beetroot (small ones)
> Balsamic vinegar
> Olive oil
> Ground black pepper
>


That sounds quite good, Victor. Thank you!

gloria p
friend of Melba's, beet lover
the two are not mutually exclusive

On Jul 8, 2:36*am, "cybercat" > wrote:
> "Miche" > wrote in message
>
> ...
>
> > In article >,
> > Melba's Jammin' > wrote:
>
> >> Fresh raspberries on and around vanilla ice cream. *Oh, yeah, Baby!
>
> > Oh yeah. *That's the stuff. *Next time crush up some meringues and add
> > them, too.
>
> What? How the hell do you crush up a fluffy egg-white mizture?

Hammer?

John Kane, Kingston ON Canada

In article >,
Melba's Jammin' > wrote:

> In article >,
> Miche > wrote:
> > Oh yeah. That's the stuff. Next time crush up some meringues and add
> > them, too.

> Yeah, like I have those sitting in my cupboard. :-) Sounds very good,
> though.

So make them. It's hardly rocket science.

Miche

--
Electricians do it in three phases

On Wed 08 Jul 2009 11:51:25p, Miche told us...

> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> Miche > wrote:
>> > Oh yeah. That's the stuff. Next time crush up some meringues and add
>> > them, too.
>
>> Yeah, like I have those sitting in my cupboard. :-) Sounds very good,
>> though.
>
> So make them. It's hardly rocket science.
>
> Miche
>

Homemade chocolate meringues would also be good with raspberries, IMHO.

--
Wayne Boatwright
------------------------------------------------------------------------
Eggs Benedict is genius. Its eggs covered in eggs. I mean, come on,
that person should be the president. ~Wylie Dufresne

In article >,
Miche > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > Miche > wrote:
> > > Oh yeah. That's the stuff. Next time crush up some meringues and add
> > > them, too.
>
> > Yeah, like I have those sitting in my cupboard. :-) Sounds very good,
> > though.
>
> So make them. It's hardly rocket science.
>
> Miche

Yeah, I know. I've made them before and wound up throwing them out due
to a lack of interest on the part of HWSRN. I don't entertain except
under duress.

Hey, you'll like this, though: About 30 years ago I made this meringue
thing ‹ it was pictures on the cover of the Time-Life Foods of the World
book about foods of the Viennese Empire. It was a meringue case, made
by stacking meringue rings atop a meringue base, filled with fresh
fruits and whipped cream, then topped with another meringue layer and
decorated. My description doesn't do it justice and I'm damned if I can
find my copy of the book so as to provide the recipe, but it was pretty
cool.

Those were the days.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' wrote:
> Hey, you'll like this, though: About 30 years ago I made this
> meringue thing < it was pictures on the cover of the Time-Life Foods
> of the World book about foods of the Viennese Empire. It was a
> meringue case, made by stacking meringue rings atop a meringue base,
> filled with fresh fruits and whipped cream, then topped with another
> meringue layer and decorated. My description doesn't do it justice
> and I'm damned if I can find my copy of the book so as to provide the
> recipe, but it was pretty cool.
>
> Those were the days.

Was it something like this:

http://www.deliaonline.com/recipes/t...s/pavlova.html

If that is not it exactly, have a look at her other meringue recipes

Melba's Jammin' wrote:

> In article >,
> Miche > wrote:
>
>> In article >,
>> Melba's Jammin' > wrote:
>>
>>> In article >,
>>> Miche > wrote:
>>>> Oh yeah. That's the stuff. Next time crush up some meringues and
>>>> add them, too.
>>
>>> Yeah, like I have those sitting in my cupboard. :-) Sounds very
>>> good, though.
>>
>> So make them. It's hardly rocket science.
>>
>> Miche
>
> Yeah, I know. I've made them before and wound up throwing them out
> due to a lack of interest on the part of HWSRN. I don't entertain
> except under duress.
>
> Hey, you'll like this, though: About 30 years ago I made this
> meringue thing < it was pictures on the cover of the Time-Life Foods
> of the World book about foods of the Viennese Empire. It was a
> meringue case, made by stacking meringue rings atop a meringue base,
> filled with fresh fruits and whipped cream, then topped with another
> meringue layer and decorated. My description doesn't do it justice
> and I'm damned if I can find my copy of the book so as to provide the
> recipe, but it was pretty cool.
>
> Those were the days.


You are right, it's a *killer* pic...very "foofie", as they used to
say...!!!

===>>> just checked my copy


--
Best
Greg

In article > ,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:

> > Hey, you'll like this, though: About 30 years ago I made this
> > meringue thing < it was pictures on the cover of the Time-Life Foods
> > of the World book about foods of the Viennese Empire. It was a
> > meringue case, made by stacking meringue rings atop a meringue base,
> > filled with fresh fruits and whipped cream, then topped with another
> > meringue layer and decorated. My description doesn't do it justice
> > and I'm damned if I can find my copy of the book so as to provide the
> > recipe, but it was pretty cool.
> >
> > Those were the days.
>
>
> You are right, it's a *killer* pic...very "foofie", as they used to
> say...!!!
>
> ===>>> just checked my copy

IIRC, I even bought the candied violets for the decoration.
Look at that recipe. I did all that!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
"Ophelia" > wrote:

> Melba's Jammin' wrote:
> > Hey, you'll like this, though: About 30 years ago I made this
> > meringue thing < it was pictures on the cover of the Time-Life Foods
> > of the World book about foods of the Viennese Empire. It was a
> > meringue case, made by stacking meringue rings atop a meringue base,
> > filled with fresh fruits and whipped cream, then topped with another
> > meringue layer and decorated. My description doesn't do it justice
> > and I'm damned if I can find my copy of the book so as to provide the
> > recipe, but it was pretty cool.
> >
> > Those were the days.
>
> Was it something like this:
>
> http://www.deliaonline.com/recipes/t...s/pavlova.html
>
> If that is not it exactly, have a look at her other meringue recipes

No, not a pavlova at all, O.
These were baked (firm) meringues, the bottom round solid, the next 3 or
5 (?) were just meringue rings that were set atop the base‹I don't
remember what 'glued' them together to hold them in place. Picture a
springform pan. Then you put the fruit and whipped cream (if memory
serves) inside that and topped it with another solid meringue and
decorated the top. It was pretty cool. Fun to make when I was 30. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Melba's Jammin' wrote:
>>> Hey, you'll like this, though: About 30 years ago I made this
>>> meringue thing < it was pictures on the cover of the Time-Life Foods
>>> of the World book about foods of the Viennese Empire. It was a
>>> meringue case, made by stacking meringue rings atop a meringue base,
>>> filled with fresh fruits and whipped cream, then topped with another
>>> meringue layer and decorated. My description doesn't do it justice
>>> and I'm damned if I can find my copy of the book so as to provide
>>> the recipe, but it was pretty cool.
>>>
>>> Those were the days.
>>
>> Was it something like this:
>>
>> http://www.deliaonline.com/recipes/type-of-dish/summer-
>> desserts/pavlova.html
>>
>> If that is not it exactly, have a look at her other meringue
>> recipes
>
> No, not a pavlova at all, O.
> These were baked (firm) meringues, the bottom round solid, the next 3
> or 5 (?) were just meringue rings that were set atop the base >
> remember what 'glued' them together to hold them in place. Picture a
> springform pan. Then you put the fruit and whipped cream (if memory
> serves) inside that and topped it with another solid meringue and
> decorated the top. It was pretty cool. Fun to make when I was 30.
> :-)

Hehe.... pie!

Melba's Jammin' > wrote:

> Hey, you'll like this, though: About 30 years ago I made this meringue
> thing ‹ it was pictures on the cover of the Time-Life Foods of the World
> book about foods of the Viennese Empire. It was a meringue case, made
> by stacking meringue rings atop a meringue base, filled with fresh
> fruits and whipped cream, then topped with another meringue layer and
> decorated. My description doesn't do it justice and I'm damned if I can
> find my copy of the book so as to provide the recipe, but it was pretty
> cool.

Spanische Windtorte. Revolting stuff, but does look great if done
right.

Bubba

Spanische Windtorte
Spanish Wind Cake

To make 1 eight-inch Torte

THE SHELL
8 egg whites
1/2 teaspoon cream of tartar
2 1/2 cups superfine sugar

THE SHELL: Preheat the oven to 200°. With a pastry brush or paper
towel, lightly butter two 11-by-17-inch baking sheets, sprinkle them
with flour, tip them from side to side to spread the flour evenly, then
invert them and strike them on the edge of a table to knock out the
excess. Invert an 8-inch plate or layer-cake pan on the floured surface
of one baking sheet and tap it with your hand, making a ring to serve as
a guide in making the layers of the shell. Repeat the process on the
first sheet and outline 2 similar rings on the other sheet, making 4
guide rings in all, none of them touching one another.

With a wire whisk, or rotary or electric blender, beat the 8 egg whites
with the cream of tartar until they begin to foam, then gradually beat
in 2 1/4 cups of the sugar, continuing to beat for at least 5 minutes,
or until the whites for stiff, unwavering peaks when the beater is
lifted from the bowl. With a rubber spatula, gently fold in the
remaining 1/4 cup of sugar. Fit a No. 8 plain-tipped pastry tube onto a
large pastry bag and fit the bag with the meringue. Pipe a 1/2- to
3/4-inch-thick circle of the meringue just inside one of the marks on
the baking sheets and continue it in a closed spiral that ends in the
center of the ring (this will be the bottom of the Torte). Carefully
smooth the top of the spiral with a spatula. Then make pain rings of
meringue about 3/4 inch thick just inside the 3 other circles on the
baking sheets. Bake in the middle of the oven for 45 minutes, then
gently slide them off on racks to cool.

To make a top (optional) for the Torte, make another spiral layer like
the first one and bake for 45 minutes. (The top is used to make a more
spectacular Spanish Wind Cake like the one on the cover of this book.)

Construct the shell by piping about a teaspoon of the meringue onto
each of 5 or 6 equidistant spots around the edge of the bottom circle to
serve as a cement, then fit one of the rings over this. Continue the
process with the 2 other open rings, one on the other. When the shell is
completed, set it on a baking sheet and let it dry out in the 200° oven
for about 20 minutes or longer if necessary. Let the shell cool.

THE DECORATION (optional)
4 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups superfine sugar
6 candied violets

THE DECORATION: Use a flat spatula to apply the rest of the meringue in
the pastry bag to the outside of the shell to make it smooth, then
return to the oven to dry for another 20 minutes. Meanwhile, prepare
more meringue, if you plan to use it, following the directions for the
first batch. Fit a No. 6 star tube onto the pastry bag, put the
meringue into the bag and make swirls and rosettes on the outside of the
shell and on the circle to be used as a top (optional). Return both
circles to the oven again to dry for about 20 minutes. If you wish to
decorate the shell with candied violets, pipe small dabs of meringue
around the center of the shell, and one dab in the center of the top
spiral circle, and secure the violets on them.

THE FILLING
1 1/2 pints heavy cream
2 tablespoons sugar
1/4 cup Cognac
3 cups strawberries, raspberries or blueberries washed and hulled

THE FILLING: Whip the chilled cream until it begins to thicken, then
gradually beat in the sugar. Continue to beat until the cream is firm
enough to hold its shape softly, then beat in the Cognac, and last, fold
in the berries with a rubber spatula.

Gently spoon the filling into the shell. If you have prepared the top
spiral, lay it gently on top.

Melba's Jammin' wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Melba's Jammin' wrote:
>>> Hey, you'll like this, though: About 30 years ago I made this
>>> meringue thing < it was pictures on the cover of the Time-Life Foods
>>> of the World book about foods of the Viennese Empire. It was a
>>> meringue case, made by stacking meringue rings atop a meringue base,
>>> filled with fresh fruits and whipped cream, then topped with another
>>> meringue layer and decorated. My description doesn't do it justice
>>> and I'm damned if I can find my copy of the book so as to provide the
>>> recipe, but it was pretty cool.
>>>
>>> Those were the days.
>> Was it something like this:
>>
>> http://www.deliaonline.com/recipes/t...s/pavlova.html
>>
>> If that is not it exactly, have a look at her other meringue recipes
>
> No, not a pavlova at all, O.
> These were baked (firm) meringues, the bottom round solid, the next 3 or
> 5 (?) were just meringue rings that were set atop the base‹I don't
> remember what 'glued' them together to hold them in place. Picture a
> springform pan. Then you put the fruit and whipped cream (if memory
> serves) inside that and topped it with another solid meringue and
> decorated the top. It was pretty cool. Fun to make when I was 30. :-)
>
I like that last part. I used to like puttering too. :-)

I am wondering whether you could just make a shell with sides. Of
course, it wouldn't be as deep, but... we aren't 30 any more.

--
Jean B.

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Hey, you'll like this, though: About 30 years ago I made this meringue
> > thing ‹ it was pictures on the cover of the Time-Life Foods of the World
> > book about foods of the Viennese Empire. It was a meringue case, made
> > by stacking meringue rings atop a meringue base, filled with fresh
> > fruits and whipped cream, then topped with another meringue layer and
> > decorated. My description doesn't do it justice and I'm damned if I can
> > find my copy of the book so as to provide the recipe, but it was pretty
> > cool.
>
> Spanische Windtorte. Revolting stuff, but does look great if done
> right.

Now, now. Be nice.
>
> Bubba
>
> Spanische Windtorte
> Spanish Wind Cake

(details snipped)

Thanks, Bubba Wic. Mmwwaaahh!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
"Jean B." > wrote:

> Melba's Jammin' wrote:
(snippage)
> > springform pan. Then you put the fruit and whipped cream (if memory
> > serves) inside that and topped it with another solid meringue and
> > decorated the top. It was pretty cool. Fun to make when I was 30. :-)
> >
> I like that last part. I used to like puttering too. :-)
>
> I am wondering whether you could just make a shell with sides. Of
> course, it wouldn't be as deep, but... we aren't 30 any more.

Sure. Look for a recipe for Lemon Schaum Torte.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria