Day number two of outfits styled around my new Frye boots.
Blousey tunic-top and Jeans ("Flirt" leggings -- even though they're actually jeans), both from Old Navy. I actually wore this today with a thick, handspun purple shawl, because the FREAKING AIR CONDITIONING was on full blast at the stage in our church building. And I nearly froze. But thankfully I had that shawl. Lesson learned: IT PAYS TO KNIT, PEOPLE. I will always be the most warmly dressed girl in Texas. Except for when I wear shorts with my sweater. But besides that.
A few weeks ago, I had tons of egg whites left over from my bread pudding with vanilla custard sauce situation, so I decided to make some meringue cookies with some of it (the last 6 egg whites are sitting in my freezer until I come up with another use for them. Perhaps a winterfruit pavlova...).
These are Chocolate Chip Pecan Meringue Cookies, recipe from Smitten Kitchen. I highly recommend tasting your pecans before you add them though. Mine were kind of fruity tasting, which I did not appreciate. Also, 1/2 a cup of sugar was still almost too sweet for me, so I'd cut it down to 6 tablespoons next time. I substituted brown sugar for the white, which added a delicious hint of butterscotch. They're fun to eat though -- almost like marshmallows, they dissolve on your tongue, and, not counting chocolate (who EVER counts chocolate?!) (that's obviously against the rules) (OBVIOUSLY.), they're entirely fat free. Yay!