In my imagination, meringues will always be linked to Sunday mornings: my small hand holding my dad’s, entering our favourite patisserie, the aroma of which I can still evoke in…
It took me a long time to reconcile my palate with some staple American holiday desserts like pumpkin or sweet potato pies and pecan pie. As much as I love custards, pumpkin is not my go to for a satisfying slice of pie and pecan pie, the way I came to first know it, was a cloying, overly sweet and sticky mess I found downright abominable. The reason for it is that most commercial pecan pies are made with an ungodly amount of corn syrup and, regardless of which side of the fence you sit on when it comes to corn syrup, the end result in a pie is an unpleasant sweetness that overpowers the nuts.
During the worst of our salad days, sofagirl and I could often be found settling in for the evening on our uglier than thou green couch, under a blanket or two, watching our rented telly. Invariably, one of us would voice what the other was thinking “I want candy”. After a supper that hardly veered from either veggie stew or cereal, with curry from the local Indian once a week, it seemed like a reasonable craving; and a long philosophical discourse would ensue as to who and why should brave the cold and go. Eventually one of us would break down, bundle up and trudge in the rain to the corner store.