Today I decided to pick some fresh flowers from a local farm, Tangerini’s farm in Millis. I have joined the CSA here at Tangerini’s and every week when I come to pick up my share of produce, I can’t help but take a peek at the beautiful flowers growing before my eyes.
Today, it was my girlfriend, Joan’s 40th birthday so I really wanted to present her with some of the gorgeous flowers I had been eyeing the past couple of weeks. So I set out to pick the flowers and in the distance I could see the dark clouds rolling in. But, when I set my mind to something, I get it done. So sheers in hand, I cut flowers like a crazy lady trying to miss the rain….but I didn’t. I got soaked. But, in the end, it was all worth it because I got some crazy beautiful flowers for my friend….and that made me very happy.
When I first arrived at the farm, the sky was somewhat blue. So I took a few pictures of the beauty surrounding me. Like this big orange blossom…
And this old big sunflower…
And fields of gorgeousness…
I love fresh flowers. (Fortunately my husband got the memo on that one and is SO good about bringing me home flowers…of course only when I am on my best behavior! Ha!)
Of course, I also played in the kitchen today too. I decided to make some French Meringues. My husband Russ gave me a serious KitchenAid mixer for my birthday and I have not had a chance to use it yet. I feel like a professional chef using this big machine! Meringues are easy to whip up and I love them.
So with my new gadget, I whipped up the eggwhites…
And bake the meringues!
3 egg whites, at room temperature
¼ tsp. cream of tartar
¾ cup superfine sugar
½ tsp. vanilla extract
½ cup mini chocolate chips (optional)
- Preheat oven to 200 degrees.
- In medium bowl, blend egg whites and cream of tartar with electric mixer on medium high speed for about 2 minutes or until soft peaks form. (The mixture will be able to curl when you pull up the beater.)
- Slowly add sugar to egg white mixture about ¼ cup at a time until blended.
- Fold in chocolate chips-if using-and drop meringues by tablespoon on to greased cookie sheet or one lined with parchment paper, about 2 inches apart.
- Place in oven for 3 hours until crisp. Enjoy when cooled, ideally the first day of baking but may be stored in airtight container for a week or so , if they last that long.