A First

While I've been healing, I've been reading my share of magazines. The inspiration for this post is the latest issue of Victoria, a magazine that I thought had gone under!

In the January/February issue there is an article, Peaks of Perfection, which is styled so scrumptiously and is totally on the topic of desserts with meringues. I have always been intrigued by meringues. They are so light and yet so dense at the same time. How and why is it like that? The best part is the way that it melts in your mouth. Mmmmm.

While I've always been intrigued, I've also been a bit petrified to make anything that has any inkling to be like meringue. I think I've filed the experience away in my brain as daunting, something that must be timed and perfectly produced, otherwise... disaster. Is this true?

I am about to find out. I am making a coconut cream pie, and to make a pie, one needs a crust.

This was my first crust from scratch, and hard work in my convalescing condition. Jon had to roll the last bit of thick dough for me.

I didn't have pie weights, so I had to improvise. A source on the internet recommended using beans or rice instead.

Bake at 350 for 25 minutes until golden brown.

A first!

Now comes the hard part, but I'm saving it for tomorrow.