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November 26, 2007



Oh, and word on the street says:

A large egg white is 1 fluid oz (2 tablespoons), so 2 large egg whites would be 1/4 cup. It varies according to egg size, of course.


Alton Brown made sweet potato waffles last night using six egg whites at room temp: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24960,00.html

At the time I thought, who the hell has six egg whites lying around!


Oh man, Tracy, I wish I had thought of that this morning. We even have spinach. But right now they're hanging out on the counter, so I can make pavlovas tomorrow night (Thank you for the suggestion and link, Cyndi!).

Beth, next time my friend. Next time. Thank you for the link!

Kate, it makes me think of the name of a yet-to-be-invented Birth Control, maybe European, and the commercial would feature women dancing around in soft light with sheets of rippling pink chiffon. "Pavlova: For when your Ovaries won't sit the fuck down."


Is it me, or is Pavlova the most unappealing name for a dessert ever? Always makes me think of drooling dogs...


make an omelet with some!


Angel food cake!


(Calls for 10 to 11, but I've made it with 8)


How about mini Pavlovas? You can make 1 1/2 times this recipe:


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