It's a cooking day.
I made a bad attempt at pavlovas, which I will probably try again tomorrow or maybe next week. They are edible and even tasty, but they don't have that nest look. Probably my desire to use egg whites from a box. Next time I'm going to make pavlovas and ice cream in the same day and just live with the idea of using a lot of eggs in one day.
I made vegetarian chorizo. I love this recipe from Baking and Books, and I make it every couple of months. It lasts in the fridge for a really long time, works in tacos, nachos and other Mexican applications. This time, because I didn't have a lot of time I mixed everything up and cooked it a bit today. Normally it is a bit of planning first.
I have toasted and de-nuded a batch of hazelnuts (filberts) for the warm mushroom salad on Smitten Kitchen. I am planning on having half the salad with friends tonight and the other half used on top of pizza tomorrow.
Tomorrow is the last day of my half-marathon training (umm, for this week). A 4 mile training run. Thankfully it is supposed to be a really nice day out!
