There is something about being up at the farm that brings out the inner (dessert) chef in me. I think it’s because I am relaxed, and not distracted by cleaning or washing or chores to be done which so easily happens when I am home. It’s having the time to read recipes, ponder, dwell and then decide on the PERFECT one. And then of course the ever eager tasters who enjoy the treats and make me feel far more superior in my skills than I actually am. It’s the perfect cooking conditions for me.
You will remember when we were up there for the April long weekend that I had my second and far better crack at a Pavlova. This time we had an abundance of bush lemons and so my focus was on something lemon-y. And what better? What tastier than a Lemon Meringue Pie? Nothing in my eyes, except maybe Lemon delicious Pudding which was covered off by Sue on Friday night.