By Maria Schulz
The day started out soggy and gray. I walked the dog in a downpour, but I wasn’t unhappy. It was quiet and peaceful as we tramped up hills, stopped to take photos, walked through the park, and then ran down a few steep hills towards home.
The day was long and uneventful. The funniest thing that happened to me was that my co-worker sent out a memo to everyone and called me Marilyn.
But guess what? When I got home I found what I needed.
It came with a card that said: To the best mom ever! We love you, Marilyn!
I made that last part up, but it was just the shot of color, dose of love, and reminder of summer that I’ve been dreaming of this whole rainy week.
Recipe: Zabaglione with Strawberries
8 large egg yolks
3/4 cup dry Marsala
1/2 cup sugar
1 pint strawberries, sliced
1. Put the egg yolks, Marsala, and then sugar into a large stainless steel bowl. Set the bowl over a large saucepan with 1-inch simmering water. Set a hand mixer on low or use a whisk to beat the egg-yolk mixture until it’s hot and the mixture forms a ribbon when the beaters are lifted (5-8 minutes). Don’t cook the zabaglione for too long or it will curdle.
2. Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
For a zabaglione that will last up to six hours in the fridge, add whipped cream. Beat 1/2 cup of heavy cream until it holds firm peaks. When the zabaglione is done, remove the bowl from the heat and beat until cool. Fold the cooled zabaglione into the whipped cream. Put the strawberries into glasses or bowls, top with zabaglione, and refrigerate. You can use blueberries, raspberries, or peaches if you prefer. Enjoy!
So: what kind of surprises did you enjoy today? Please leave a comment and let us know. Thanks!