Lemon Meringue Tart Is A Time Consumer

I am posting recent photos of a dessert I made in honor of my husband who loves lemon flavored desserts. It's a lemon meringue tart recipe that I borrowed from the Barefoot Contessa of Food Network. It was a long and, at times, frustrating process, but in the end I think it was a success. My husband tells me it's better than my lemon bars so I guess it has bumped those off my baking rotation. I continue to be fascinated by the science of baking. Everything has to be just right or it doesn't work. I love how a liquid like egg whites can be transformed into something fluffy like merigue with a little sugar and the right speed. Thank God for electric mixers!

The only "grand" mistake I made on this was to not let it chill longer in the fridge. The recipe did not say anything about doing this, but I discovered that it doesn't hold up when you go to cut into the tart unless it's had a chance to thicken from chilling. Unfortunatley, we couldn't wait. We'd been waiting all day to dig in. You may notice it's oozing a bit on this slice. No matter. It was still deliscious and I am sad to admit that we ate this whole thing in two days. What a way to blow your diet!

Also, I forgot to pay attention to the several phases and misjudged how long from start to end this would take. Does anyone else neglect to read a recipe the whole way through before you start? I've done that so many times that it's just inexcusable. I get to antsy to start a recipe that in the chaos of work and chores and the trip to the grocery store, I always overlook something such as eggs having to sit out to reach room temperature or that there will be elapsed time where something has to chill for an hour. So frustrating for the chef on the go! It turned out fine, but I ended up committing more time than I planned to this baking adventure.  The pay off was good though... mmmm.

My recommendation if you try making this dessert is good planning. Make the tart dough ahead of time to break up the time a little. Also, make sure your eggs are fresh and leave them out ahead of time to come to room temperature. The crucial ingredient? Lemon zest. I love an excuse to use my zester.

"Get Him To The Greek" Is Not A Successful Comeback

Both Jonah Hill (of "Superbad" fame) and Russell Brand, the British stand-up comedian, were hilarious as secondary characters in the 2008 film, "Forgetting Sarah Marshall," which starred the film's writer Jason Segel (currently seen on TV's "How I Met Your Mother") as Peter. Brand was the breakout star for his role as Aldous Snow— a seven years sober, yoga friendly, rock star who seduced Peter's girlfriend. Hill stole laughs as a hotel worker with a man-crush on Aldous, chasing him with music demos and complimentary cake. Although he should have been disliked, Brand's dry-witted, charismatic and sexually charged Aldous was not the bad guy. Peter and the audience couldn't help but like Aldous for his "Zen" take on life and relationships. He was an altruistic cad.

However, Segel did not write "Get Him To the Greek," the film spin-off reprising his Aldous Snow character, which Brand certainly made his own. Hill is casted this time as a record company intern, Aaron Greene, who's new assignment is to get Aldous— now "off the wagon" and steeped in bad publicity from a controversial record — to a comeback concert in the Los Angeles' Greek Theatre. This film is written and directed by the same "Marshall" director, Nicholas Stoller, but unfortunately, "Greek" might have benefited from Segel reprising his writing role since most of this film wastes the comedic talents of its stars.

"Marshall" was crude and funny, but it also had well-developed characters and a story with a meaningful message. The plot of "Greek" is loosely thrown together providing very little motivation for the audience to care about these characters' mishaps. It neglected to utilize the elements of the Aldous character that were so funny the first time around. Aldous is less amusing as a self-loathing, drunken drug addict who mopes over his ex-wife and child who might as well have not been in the film at all. The revelation that the boy is not his son near the end would have more impact if more than one line of dialogue (and sad photo moment) was dedicated to him previously. Trust me when I say knowing this plot point in advance spoils nothing.

The movie isn't short on physical humor with Hill on screen. Some of it is briefly funny while some goes a bit too far. Some funny moments revolve around the wacky Aldous and his party antics, leaving Aaron suffering as the result of booze, drugs or adrenaline shots. I laughed at Hill's drunken mishaps and discomfort, especially when hiding drugs in an uncomfortable place. However, I found myself not laughing more often. That's no good for an "R" rated comedy that isn't limited on where the jokes can go. Unfortunately, it went for vulgar in lieu of clever observation and situational jokes, which is the stuff that made these actors successfully funny in "Marshall." Both actors are far more capable than falling back on this for laughs in every scene.

One surprise is P. Diddy's role as Sergio, Aaron's demanding boss who sends him on the mission to bring Aldous to Los Angeles. Sergio threatens Aaron's job if he fails to get Aldous to each of his destinations. The Sergio character appears to be a wink to what people may assume of P. Diddy— he's egotistical, demanding and wealthy. Turns out, he can also be funny. Sergio is a business man short on sympathy and tolerance for  Aaron as he berates him in person or over the phone.

"Greek" is dark and confusing. It mixes the crude humor of "Marshall," with all-too serious plot lines including Aldous' drinking and drug problems, daddy issues and perverse view on relationships. Aaron also suffers with relationship troubles with Daphne, his live-in doctor girlfriend. They fight just before Aaron leaves for England to pick up Aldous. She demands they move to Seattle so she can take a better job and have more time with Aaron. As another desperate plot device, Aaron mistakes this fight for a break up and proceeds to party with Aldous and sleeps with another woman. Aside from the chances of Aaron even having this beautiful doctor as a girlfriend, it's an absurd misunderstanding so we can see Aaron fumble through rock star life style and still be likable (maybe). It provides the background needed to motivate an awkward three-way attempt between Aldous, Aaron and Daphne later in the film, which is more disturbing than funny. It's a stretch that never quite pays off.

Most of the time, what starts out as funny takes a very dark turn. By the end, Aldous feels bad about all his destructive behaviors and becomes "suicidal" (threatens to jump off a building) though it's never clear if he really means to do it. The audience was very quiet during Aldous' tearful apology to Aaron, except for one or two audience members who actually laughed. This is a testament to the confusion on how the audience should react.

The message of "Greek" is unclear and not so funny because it tried to be dramatic when it wasn't necessary. What's most disappointing is that the hard work was already done— "Marshall" laid the ground work for the quirky Aldous character. However, "Greek" cut out all the Aldous personality traits we enjoyed in the previous film, leaving behind a pathetic and unfunny person. The film had its laugh moments, but there were just too few. I probably went with too high expectations since I had the previous film in mind. Don't make the same mistake.

Trust the Ice Cream, Or Uh, Custard Man

I spent last Saturday dripping sweat while I stood for hours in the hot sun at a wedding celebration. The event was lots of fun, but not even the tents could protect anyone from the blaze since a setting sun still catches you sideways. Lately I've noticed the humidity making my straight, blow dried hair quickly frizz and curl. That can only mean one thing—  it's summer in North Carolina. And what is more refreshing than a nice, cold ice cream on a sweltering day? Nothing!

Except a frozen custard maybe. My favorite sweet treat spot as of late is Goodberry's Frozen Custard, which means I now have to give my apologies to this eatery that I failed to appreciate on first visit.

I was disappointed with my order at Goodberry's a couple of years ago at which time I decided that I didn't care to return. What was the problem, you may ask? I didn't know that Goodberry's was built on "The Carolina Concrete" or understand that frozen custard is so unique in its creation process. I was looking for something free of candy— a unique stand alone flavor perhaps—  and was disappointed with the plain chocolate custard cup with salty almonds thrown on top because I didn't know what else to get with lack of custard flavors. Not an order that allows Goodberry's to shine. It was an impromptu stop that could have been better had I known a few things.

Cold treat patrons looking for a variety of custard flavors in one place won't find it. Goodberry's, like any custard provider, only carries two of the most basic and popular flavors at all times—  vanilla and chocolate. Then there's the "Flavor of the Day." One for each day of the month, posted for your advanced reading at the order counter. For each feature flavor, they there is a pre-determined "Concrete" special. This concoction is a combination of one custard flavor with two mix-ins forming something similar to a Dairy Queen Blizzard or McDonald's McFlurry. But better.

You will find a plethora—  yes, as in you have a "plethora of pinatas"—  of syrups, candies, fruits and nuts to mix into the frozen custard flavor of your choosing. Thus, creating any number of flavor combinations for which you can scoop your spoon. If unfamiliar with the menu and the method, you may scoff at the limit of flavors and inability to read the menu very carefully without holding up the line. The building is merely an enclosed kitchen with a window counter from which cold, freezer air seeps out into the humid air in which you stand. Customers remain outside to order and eat at umbrella tables nearby, which is a perfect summer activity.

Turns out there is a good reason only so many frozen custard flavors are available at one time. Due to the labor-intensive and time-consuming process, only one special flavor can be produced each day to provide you with fresh, quality frozen custard. One unique difference in the way custard is made is the use of egg yolks. It's thicker than ice cream because of the mixing process, which uses less air. It reminds me of gelato, which is more concentrated in flavor. It also uses egg yolks, but differs with a lower percentage of butterfat. Ice cream, yogurt, custard— they are all one in the same in most folks' brains, but custard has a creamier taste. That's why I was baffled by Goodberry's. I thought I was just going for ice cream. Yeah, I know— didn't I read the sign? I was a custard ignoramus for which I do apologize.

If you're like me and can't be rushed when it comes to your dessert, here's a suggestion— order the special concrete of the day. Whatever it is! Trust me when I say you won't be disappointed. It's quite freeing to let yourself go from struggling to read the tiny print locked away behind the counter windows and trust Goodberry's. They're the professionals—  how could they be wrong? I did this on two recent occasions and one produced a vanilla custard with Heath bar and Spanish peanuts mix and another was a raspberry custard with chocolate chips and almonds.

Both were delicious and the latter was my favorite so far (as I'm sure I will be going back this summer). I would never have tried this had I not trusted the frozen custard man. I have found that Goodberry's is good at finding a complimentary mix of sweet and savory and texture. The chocolate chips and almonds were broken up a good bit so that the chocolate started to melt into the raspberry, but the almonds helped it maintain a crunch in each bite. Yumsters! (To quote one of my favorite "Private Chefs of Beverly Hills," Brian, on Food Network).

So don't squirm. Submit. And if you don't like? Well, you saved yourself some calories so give yourself a pat on the back. If you're averse to the flavor of the day or simply can't trust someone else to make your dessert selection for you,  you can review the Goodberry's website for some ideas. Try the "Create a Carolina Concrete" button to see the mass of choices you will have. Just remember, the options are endless, which can make it difficult to decide. Plus, the creation button gives some wacky combos— chocolate custard with pineapple and mocha syrup? I will pass on that one. But you get the idea.

The only problem is a few trips to satisfy the craving for something cold and sweet can start to pack on the pounds when you're trying to keep that figure trim for bathing suit weather. It's bad for me since the proximity of a location gives weight to the amount of times I may visit when the craving strikes. Goodberry's distance from my house: 8.65 miles. Rut-ro.

In case you have better discipline than me, I offer a nice alternative to a big cup of cold, sweet, soft and crunchy deliciousness. Buy a box, or two, of Klondike's 100 calorie ice cream treats for the freezer. It's no Goodberry's, but satisfies that ice cream craving without all the added pounds. My favorites are the "Slim-A-Bear" vanilla ice cream sandwiches and the chocolate fudge bars. They're all good!

In case you hadn't read enough about ice cream, and haven't dashed out the door to get some, here are some other notable ice cream destinations/products:

Cookout (milkshakes!)
TCBY (best frozen yogurt I can no longer find)
Edy's (best ice cream in the grocery freezer section, but also one of the most expensive)

You're welcome!

Open Love Letter to "LOST"

Dear LOST,

I remember when I first laid eyes on you in December 2004. It was a Wednesday. I was alone in my apartment after a long day's work while my now husband was attending night classes. As a long-time film fanatic and TV junkie, I grabbed my weekly edition of Entertainment Weekly and plopped down on the couch for a read. The attractive twosome on the cover— Matthew Fox and Evangeline Lilly— caught my attention.

I recognized Fox from his days on "Party of Five" although I never watched it. Many confessed their love for you with exclamations of "LOST" on the cover. I was skeptical that you were anything special, but I thumbed the pages anyway and quickly found myself entranced by your story of cast aways on a strange island. There were many familiar faces and names— creator J.J. Abrams ("Alias" creator), Terry O'Quinn (long-time actor) and Dominic Monaghan (of "Lord of the Rings" fame)— but you sounded high maintenance and expensive. Something that often dooms shows like you from the start. I imagined the suit who pitched you to a room full of other suits and smiles at the mention of your potential audience draw and dollars.

There was something different about you though. Your creators spoke passionatately about you in great detail. They convinced me that it was possible you were more meaningful than a blockbuster. As I finished reading, I noticed your airtime "Wednesdays at 8 p.m." and glanced up at the clock on the wall. It was 8:07 p.m. Why not? I grabbed the remote.

And that was the beginning of a six year obsession. I was immediately addicted to your style of mixing character-developing flashbacks with present day mystery. Lucky for me, ABC aired the episodes I missed in the following weeks. I watched your pilot in awe of your special effects and ability to connect me to the loveable— and the not-so-loveable (hello Ben Linus!)— characters right away. You felt more like a movie than TV show.

My loyalty to you was not always easy. You wouldn't always answer my questions about where you were heading, but your secrets made you so interesting. So I was patient and trusted that you would tell me by the end, but alas, you did not by finale end. I don't hold it against you though because I think you meant well. I understand you were complicated and torn apart by your fans. You tried your hardest to please everyone, which can only lead to failure. You went for big picture emotional closure rather than sci-fi details. I wish you could have done both, but perhaps the expectations were just too high.

But that speaks to your talent for entertainment. Whether the audience loved to hate or love you, you were still the topic of ongoing conversation, which speaks to the truth that you were one of the most engaging things on television. I'm sure you will be a divisive source of conversation for years to come.

Now your name will never emerge from the darkness on my television screen to that ominous music whether it follows an eerie episode preview or jaw-dropping end. Now its just a memory of what was one of the most inventive and highly debated shows to grace TV land. Despite any disappointments with your final season, I'm still a "Lostie" to the core. You were an epic series and should hold a place in TV history as one of the greatest because you told great character stories with a pop-culture and historical reference, sci-fi twist. There will never be another one like you.

Thank you for the faithful, island-loving John Locke, which thankfully reignited O'Quinn's career. Thanks for Sawyer's dimples and washboard abs. Thank you for the Hurley centric episodes. Thank you for the Dharma Initiative and smoke monster. Thank you for not making it hell or all a dream that never happened— well, at least not for the entire series. Thank you for the mystery, the characters, the laughs and the tears. Don't let anyone tell you what you can't do. I look forward to the next project by your producer/writer team, Damon Lindlelof and Carlton Cuse. And I still plan to buy you on Blue Ray.

Forever yours,
Lostie Em

Jibarra Doesn't Live Up To Potential

On a warm, spring evening you can bask in the downtown Raleigh activity while drinking one of the many margaritas Jibarra Modern Mexican & Tequila Lounge has to offer. Inside the restaurant's front doors is the bar circling a thick, large column of shelved tequila bottles on display at its center. The dining areas' dividing walls don't reach the ceiling so there's plenty of openness to see the old freight stop's heavy ceiling pipes and red brick walls throughout the low-lit room. Tall and wide windows line the front of the restaurant, but are shaded with see-through screens so you can watch the sun set over the train tracks.

Jibarra relocated to the warehouse district of downtown Raleigh in January 2009 and is housed in the Depot building (98 years old) on West Davie Street at the end of the line of several restaurants, bars and nightclubs (The Pit, Humble Pie and Ess Lounge). Its historic and busy location seems ideal given the decor and food, which is a throwback to deep-rooted, traditional Mexican recipes with a modern twist. There is so much to like about Jibarra, which is owned by the Ibarra family— owners of the El Rodeo restaurant chain throughout the city. However, the food's taste doesn't quite hold to its attractive appearance and steep price.

Jibarra mixes rustic Mexican decor with modern designs. Pottery sits on top of a shelf above a chocolate-colored, wooden rectangle table arranged with all the dining essentials and clear blue cylinder glass votives complete with glowing candles. The earthy brown tones along with the Mexican rhythms on guitar (through speakers) create a mellow, but classical feel.

You will find many citrus and spicy flavors woven throughout Jibarra's menu. It includes lunch and dinner as well as a brunch on the weekend in an effort to cater to the timing of downtown crowds. They offer a Ceviches section of four citrus seafood selections. They offer small plates (appetizers) as well as bigger versions for dinner. Prices for large dinner plates range from $12 - $25. The appetizers seem moderate in price until they arrive.

The "Tortitas de Plátano Macho" was not what I expected. Usually plantains are served as a sweet tasting dessert after they've been fried because they're caramelized by their own fruit juices. However, this dish was not sweet at all. The baked plantains stuffed with black beans was beautifully arranged on top of a large pool of dark brown mole sauce with a zigzag drizzle of crema and queso fresco (fresh cheese) sauce on a white plate. The plantains (just two) were small and blackened— enough for two people to have a few tastes, but it was neither great tasting nor enough to eat.

The outside was blackened, but not crunchy while the center was spongy and tasted similar to cornmeal. The black beans masked the plantains' taste making the dish bland. The slight tang of the sauces didn't do much to enhance it either. At $7.50, I expected a more filling and thrillingly flavored dish.

The margaritas are unique, but the cheapest starts at $8. They also have a wide selection of Spanish and South American wines. The friendly server recommended the Cucumber Margarita, which isn't featured on their online menu. This drink is a blend of El Dadito Silver Tequila, triple sec and fresh citrus with a Tajin spice and salt rim. It's garnished with thinly cut slices of cucumber. The use of Tajin gives the drink a spicy kick and creates a savory and sweet mix with the combination of cucumber and citrus. My margarita glass, decorated with a pink hibiscus flower, was quickly empty, but this had more to do with the load of ice and its small size. Bring on the second!

The Chipotle Mango Margarita was more my style. It was sweeter, which contrasted better with its spicy ingredients. This blend of Del Gollado Gold Tequila, triple sec, chipotle reduction, mango puree and fresh citrus was topped off with a raw sugar and Tajin spice rim complete with hibiscus flower. It was delicious, but, again, quickly gone. Skimpy sizes all around for drinks.

The slow-cooked, bone-in North Carolina goat comes in both a small ($12) and large dinner plate ($25). The small plate version's meat, while tasty when edible, did not fall off the bone and fell short of my expectations. It was my first taste of goat, which had a small amount of mild and tender meat, but most bites were too chewy.

This dish comes with "potato confit" (three thin, ridged slices of cooked potato), guacamole and chunky salsa "molcajeteada" (means hot, and indeed it was). Each part is to be piled into a tortilla to eat.

The guacamole was superb. I wish I had ordered that with tortilla chips as my first appetizer. I would have been in a better mood if I had eaten that first although I'm not sure if the chips are plentiful. The combinations in the goat tortilla were tasty, but the goat was just too stubborn. Also, if you're sharing, three small tortillas is not a great number.

The taquitos stuffed with Mexican barbecued chicken were a tad too crispy and came in the magic number set of three. They are served with lettuce, crema, queso fresco and "salsa borracha," which means "drunk sauce" because it's made with beer or tequila. However, the yummy toppings couldn't mask the taste of burnt taquito shell.

One dessert redeems Jibarra slightly with a twist on flan, a traditional Spanish custard dessert. They use coconut and 18-month cured cheese plated with a dollop of whipped cream and small, candied papaya squares on the side. These papaya pieces taste like flavorless caramel bits alone, but enhance the bite of flan. I'm not a big custard dessert fan, but the use of coconut really gave it a new depth of flavor. The flan was a nice surprise.

I left Jibarra feeling slightly hungry and unsatisfied— yes, after sharing three appetizers and a dessert. It appears as if the owners know Jibarra needs some tweaking. The wait service asked a number of times about the food and left behind a comment card to rate the service, food and price. I also received an e-mail asking for the same feedback since I made an online reservation. I commend them for trying and hope they adjust accordingly.

The owners would have reasons to be concerned given the turnaround of businesses in the same location. Jibarra dresses itself up for a crowd that might only come once if it doesn't give the customer more bang for the buck. There are too many other choices nearby. Jibarra clearly wants to be upscale, but the quality of food on the plate doesn't justify its pricing. It won't thrive on the nightlife crowd with its small and expensive cocktails and 11 p.m. closing time. Jibarra has some work to do if it wants to compete with other fine-dining in the area or it needs to be more reasonable with its customer expectations.

Jibarra Modern Mexican & Tequila Lounge is located at 327 W. Davie St., Suite 102, Raleigh, N.C. 27601. It is open for lunch Tuesday - Friday, 11:30 a.m.-2: 30 p.m.; dinner Tuesday - Thursday, 5-10 p.m., Friday and Saturday, 5-11 p.m., and Sunday, 5-9 p.m.; and brunch Saturday and Sunday, 11 a.m.-2:30 p.m.