With so many Left. What will you do to those that are Left?

1. With so many left!

What will you do to those that are left?

Ah Well ….You could probably try this, do that, hang on a minute, I will think of something.

I know I will ring the Brain’s Trust. Oh sorry they were out.

Leave it until tomorrow. I will have the answer by then.

When Superman came on the scene, the questioned asked, was it a Man?

Was it a BIRD?

No it was superman.

I guess I had better finish the hard sell, stop tantalizing you, before you turn to a better Hub.

1. Pavlovas

Oh no! I can hear you all moaning,

'That guy, he gets onto

something and he does them to death.'

He's had Pavlovas

Hard Pavlovas

Pavlovas by dozens.

When will he get off that dog and do something original?

Now the curtain rises and the Question you should answer?

If you were given another Pavlova would you like to use the egg yolks?

I am waiting for the thunderous applause?

Oh well I can guess we can all wish for something?

Apricot Lemon Pavlova

Preparation time: 45 minutes:

Cooking time: 90 mins

Ingredients:

4 large egg whites

I/2 cup caster sugar

1 teaspoon white vinegar

1 teaspoon vanilla essence

Ingredients for the Filling.

4 egg yolks

1 tablespoon sugar

2 tablespoons Cornflour

425 g can pureed apricot halves

2 teaspoons lemon juice

2 teaspoons finely grated lemon rind

1. Preheat the oven to moderate

180deg C. Brush a 32 X 28 cm

Baking tray with melted butter or oil.

Line with baking paper.

Mark a 20 cm circle on paper.

(One of those circles as drawn by Kennywordsmith.)

2. Place egg whites in small dry

mixing bowl and beat the whites

with an egg beater until stiff. Add the

sugar gradually, beating constantly

after each addition until mixture is

thick and glossy and all the sugar

has dissolved. Add the vinegar and

essence: beat until combined

3. Spread mixture over Kenny’s

circle, make a small depression in

Reduce the oven to slow 150D C

the centre and bake for 90 mins.

Or until pale and crisp.

Turn the oven off.

Cool completely

on tray in oven with door slightly

ajar.

4. Making the Filling

Beat the egg yolks, sugar and

Cornflour in medium heat

proof bowl until thick and pale.

Heat apricot puree, juice and

rind in medium saucepan until

almost; remove from the heat.

Add apricot mixture to egg

mixture, beating constantly.

Pour mixture into pan over

medium heat, stirring constantly

until the mixture boils and

thickens. Remove from heat.

When cool enough pout into bowl,

place plastic wrap over the mixture

in the bowl and chill.

5. When the separate units are cold

Spoon cold filling into the depressed

area of the Pavlova shell.

Smooth surface. Stand at least 10 mins

Before cutting.

Serving. Cut into wedges with whipped

Cream and shredded lemon zest.

There you have the new creation:

Please note there is no egg wastage.

We decided that it sounded so scrumptious; Val thought it was well worth trying it. We happened to have a tin of apricot halves in the cupboard; Val makes ‘apricot chicken’ like her mother made it so many years ago. Well it was just the best one she has ever made. After all Val is the Queen of Pavlova, both in New Zealand and in Australia.

1. I seek your forgiveness on my levity at the beginning of this Hub. I had finished reading a HUB that took hold of me emotionally. It was dramatic, heart appealing and emotional and it showed what a will some people have to live and conquer. If you get the chance read The hub from

Shadeofgrey

My levity was purely to get me back to a level pitch for writing a new hub.

There will be times you’ll be forced to protect your child up to and including giving your own life away

to ensure your Future lives to see another day

and they’ll clutch at your hands when overcome with pain have no choice but to endure and be incalculably brave in the hope of waking to sunshine lined better days

Most Importantly:

DO NOT GIVE UP HOPE EVER