Post 100. Gee Whizz. Are we there already? Appears so. I’m not going to ramble on about what a journey it’s been, what I’ve learned, the mishaps had long the way, blah, blah, blah – that can wait for 200. I am however going to introduce you to a recipe that I believe encapsulates the philosophy of Taste Without Waste. Corny, you say? Isn’t that a requirement of ‘birthdays’ or ‘milestones’? Since discovering that today would be the big one-oh-oh (which was, by the way, on Friday – sadly demonstrating how not switched on I am at the moment. We’ll blame the summer weather.) I’ve thought long and hard about which recipe to share. Agonised over it. Something I do well. Apple pie? Maple granola? Throw back to an old recipe? If so, which one? Nothing felt quite right. It had to be perfect (yet another unappealing personality trait, jeez this ain’t exactly revealing my good side is it?).
But wait a moment, isn’t food waste an important factor in all this? Well, yuh. Best place to look for authentic inspiration? The fridge. And whaddya know, there were two forlorn egg whites sitting there on the top shelf. Bingo. I keep telling myself I’ll compile a list of ways to use left over egg whites/yolks. We’ll get there someday. For now we’ll settle with one solution. Yep, you guessed it. Meringues. Continue reading