I am constantly amazed by the power of the internet. It is an endless everything. You can waste hours staring at abysses of information (or playing games or on twitter or facebook or well, wherever you want), but it also has this side of endless possibility. Had I written all of these posts in a recipe journal, there wouldn’t be this connection. This reliance on each other. I wouldn’t have others making comments on my work unless I released a cookbook and people decided to send in letters. I wouldn’t have met half (okay, 99.9%) of the people I now call friends. What would the odds be of me forming a friendship with grad students in other countries (and likely, other faculties), or army wives or mothers of teens or teens that have this passion for food but are hundreds of kilometers away? They’re all so far. We’re all so far. But we’re not.
With one click, I can watch friends in Spain and America and India and France have a conversation. In a single instant, I can say things to hundreds of people without opening my mouth. In my pajamas, if I please. I can get inspiration, or become part of a community. We can support one another in tough times. We can root for friends that we may never meet. We can say hello to friends on the opposite side of the world without paying an absurd amount of money. In fact, we can talk face to face, without going on a plane (or boat or train).
The internet also has this quality that can steal us away from our real life. I’m there. I’m crammed for time. I can’t focus because my mind is racing with things to do, to be done, to remember to do. So I’m going to breathe. I’m going to read some more; books not just blogs. I’m going to just do what I need to. From there, I’ll take a step back. I have to. I’ll do my homework, see my friends and then come see you. I love this thing, but I need that leeway. The understanding. I wouldn’t dare let this go, but breathe I must. Just writing this is helping me breathe. So maybe that will mean more, or maybe it will mean less. Maybe it won’t mean a thing to you.
Here is a basically internet-free recipe. It’s a Blueberry Chiffon Pie, and I’m giving it it’s moment on the net. Now you can take it and turn this not-quite-fiction into your own personal delicious fact. Go for it. It’s not like the lime chiffon pie I made awhile ago, my mom described this pie as an incarnation of “whip and chill”. I’m not exactly sure what that means, but think of it as a just about dairy-free (only the crust has butter, and that’s an easy switch) pie that tastes like blueberries and whipped cream. In it’s own wonderful way.
Blueberry Chiffon Pie
Inspired by pie pie pie. Created by Lauren of Celiac Teen.
1 gluten-free pie crust or gluten-free crumb crust
1 1/4 cups frozen blueberries, thawed
1/4 cup blueberry jam
1 tbsp gelatin
1/4 cup water
5 eggs, separated
1/4 tsp lemon juice
3 tbsp lemon juice
1/8 tsp salt
2/3 cup sugar
Prepare your pie crust.
Place blueberries and blueberry jam into food processor and blend until basically uniform.
Sprinkle gelatin over water and let dissolve. Place 1/4 tsp of lemon juice into your egg whites and refrigerate.
Combine 3 tbsp lemon juice, and egg yolks with 1/3 cup of sugar in a medium saucepan. Cook over medium heat, whisking constantly until the mixture is thick and foamy but not boiling. Off the heat, whisk in dissolved gelatin. Place back on the heat for about 30 seconds.
In a large bowl, stir together the hot egg yolk mixture and blended blueberries. Place in the fridge and whisk every 10 minutes for about 40 minutes. Mixture will be very thick, make sure you whisk it completely each time.
When the blueberry mixture is almost finished chilling, whip your lemoned egg whites with the salt into soft peaks. Add remaining 1/3 cup sugar and beat into stiff peaks. Whisk the blueberry mixture very thoroughly, then stir in a spoonful of your stiff egg whites. Place your blueberry mixture over your egg whites and fold just until uniform. Place into your prepared crust and refrigerate for at least 2-3 hours before serving.
Gorgeously light and airy. My family was all surprised that the filling didn’t have a drop of dairy.
Have a piece. Or two.
Ah, isn’t it lovely? Take a bite. I dare you to.
I’d love to hear your thoughts on the internet. It’s a crazy thing, yet part of our everyday lives. So intertwined yet has this great divide. Let me know :).