What a week. Couple of weeks, really. I am burnt. A lot of shopping and cooking, driving back and forth from the city, and a ton of work. You remember I actually have a business as a copywriter, right? Churning out loads of information-packed, pithy, witty little lines? Yep. What I do here is just for us chickens. But I loves it. One of the many rewards is getting to share with you recipes like this one, for a truly historic dessert: the Pavlova. I first posted about it way back in the Early Bloggian period, here; and it made another appearance at an Eastover celebration a couple of years ago, here. It's truly one of my very favorite desserts, so texturally complex, light yet satisfying. And I also adore its provenance: created in honor of the Russian ballet dancer, Anna Pavlova, during one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two countries for many years, though formal research seems to indicate that New Zealand is the original source.
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