Whew! Where does the time go?

Whew! Where does the time go?


Hubby, Max and I have been down in Florida nearly two months now. Some days it seems longer, and other days it seems like we just arrived!

The last two weeks we have had company. Two weeks ago my MIL and her care giver flew in for a few days from Vegas. We had a very nice time, and then they went down to Ft. Lauderdale to visit family and friends.

My brother and his girlfriend were here last week. My goodness are those two active! I’d have needed a vacation to recover from all they did during their vacation here in St. Augustine. We went out to eat with them a number of times, and out to shop and see the attractions two other days. And I was tired just from that!! I swear I get older every day. **smile**

My parents were due to arrive next week. They had escaped the northern winter to Ft Lauderdale in late January where they went to visit relatives. Then, they took a 10 day Caribbean cruise. My father’s health isn’t the greates, and it has taken him almost 3 weeks to recover from his 3 week vacation. So, they decided to skip St. Augustine and just stay in Buffalo during March.

Hubby is moving right along on the condo renovations. What started out as a pretty icky condo with a glorious view, is now quite beachy and partially updated, and it still has that glorious view… which we can now see due to the replacement windows. However, we have been actively searching for a house away from the ocean for the last month, and have yet to find anything that fits our set budget, and desired location. Oh well, if not this year, maybe next year, and if worse comes to worst, we always have the ocean view.

All-in-all February was pretty full, but it looks like March is shaping up to be relaxed as Hubby is currently on his last condo renovation for the season. We have plans to head home sometime during the first two weeks in April, but we shall see. This retired business is kinda nice for flexibility!

How’s your winter going?


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Lemon Meringue Cookies Recipe


Lemon Meringue Cookies Recipe

These Lemon Meringue Cookies are so simple to make, yet the sweet-tart flavor is complex, and very satisfying. Get the fresh, crisp, light taste of Lemon Meringue Pie in a cookie!

Prep Time: 15 Minutes
Cook time: 4 Hours

Ingredients:

8 large Egg Whites, at room temperature
2 tsp Fresh Lemon Juice
Dash Salt
2 tsp Lemon Extract
3 drops Yellow Food Coloring
1½ cups White Sugar

Directions:

• Preheat oven to 175°.
• Line 2-3 cookie sheets with parchment paper.
• In a large mixing bowl, beat together the egg white, lemon juice and salt on medium speed until foamy.
• Add the lemon extract, then the 3 drops of food coloring.
• Slowly add the sugar, mix on medium until added.
• Increase your mixer speed to high, and beat until the egg whites form a stiff peak.
• Set up a large pastry bag with a star tip; fill with lemon meringue.
• Pipe the lemon meringue onto the parchment paper. Form swirls, s-shapes, dots, whatever shape you like.
• Bake cookies for 4 hours on 175° until cookies are completely dry.
• Transfer your cookies while still on the parchment paper (don’t remove hot cookies from the parchment paper!) to wire racks to cool, approximately 30 minutes.
• Remove cookies from parchment paper when completely cool.
• Store in an airtight container for up to one week.
• Note: if stacking the Lemon Meringue Cookies in a container or bag, place parchment paper between stacked rows of cookies.

• Makes 72 Lemon Meringue Cookies

• To print the Lemon Meringue Cookies Recipe, click here.

Lemon Meringue Cookies Recipe


Ever wanted to make a cookie that is sophisticated, and seems like you slaved all day in the kitchen, but you really didn’t? These are those cookies!

They take about 15-20 minutes to set up, then the oven takes over and dries them out. You do nothing after those first 15-20 minutes, the oven does all the work! I cannot emphasize enough how truly simple these cookies are to make.

Lemon Meringue Cookies Recipe


They look snazzy due to the pastry piping, and a few drops of yellow food coloring.

Lemon Meringue Cookies Recipe


When you store them (I use a Ziploc bag), make sure you put parchment paper in between layers. You don’t need it if you store as a single layer, but double or triple layers do. These are even better day 2 and 3!


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