Dunno what’s the matter with us lately, can’t bowl worth a damn. Matt had one good game, but I only made my average, which is now pretty low, once today. No apparent reason for it, just can’t seem to do any good recently. Once again I only had one strike all day although I did get quite a few spares, if you know anything about the game. Ah well. One thing about playing badly, you have to throw three balls every time and it can get pretty tiring.
We then went down to Zellers which is a local store. The group has been taken over by Target and this particular one is being closed down. I thought I might get some inexpensive King sized sheets, but their discounts are not yet that low. The reason I want them is for our trip to North Carolina – the cottage has a King Sized bed. The friend who normally lends us a pair is unsure whether she will have some available this year. I had never realised just how expensive King sized sheets can be. I’m always carrying on about getting a bigger bed and Matt is always telling me how expensive the linens would be, guess he is right.
The oddest thing yesterday, officially the last day of winter, we have been very warm here with blazing sun and everyone running around in shorts (hope March doesn’t go out like a lion) and yet out west where it is supposed to be milder they had blizzard warnings. I think everyone believes we are going to get a last blast from winter before its all over.
Once again, a medical appointment. I have an ultra sound this afternoon on my arteries where I had an angioplasty last year. To me everything is fine, but I guess they have to check it out.
Doesn’t this dessert look delicious. It certainly appeals to me even if there is no chocolate in it.
Frozen Pineapple Upside-Down CakeSource: © EatingWell Magazine
Active Time: 1 Hour 30 Minutes
Total Time: 9 Hours 30 Minutes
Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.
Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). | Equipment: 9-inch springform pan
1 20-ounce can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature (see Kitchen Tip)
6 tablespoons packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup heavy cream
7 ounces angel food cake (see Kitchen Tip)
Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.
Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.
Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160°F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside.
Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.
Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.
Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.
Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.
Have a great day