4th of July in Mexico

We went to Mexico for the 4th of July.  We had a bunch of fun trying out the different pools and enjoying the gorgeous ocean.  The water was perfectly perfect, there were plenty of seashells to gather and it was just an all-around relaxing time.  There was even a little golf course at the place we were staying and the boys had a good time playing golf until they got too hot and then they would just jump in any pool that was closest.  Awesome.

We made Schaum Torte for our dessert on the 4th of July.  It's a favorite recipe that my aunt made growing up.  If you've never had it, it's basically a couple of meringues filled with clouds of whipped cream and topped with fruit.  It's also called a Pavlova.  And it's basically heavenly.  I had to improvise a bit because I didn't have the correct pans to cook it in, but it worked out and was tasty.  Miss B helped me decorate the top, which was difficult as the meringue pieces are hard and do not make for a flat decorating surface.  But it does make for a yummy surface for sure.  *recipe below*

My favorite spot was floating in the pool that was situated right on the ocean...that way I could hear and see the waves and enjoy the pool at the same time.  I love to have my cake and eat it too.

The night of the 4th we walked down to the beach around sunset, played in the water, lounged on the sand and enjoyed fireworks both from the beach and from far off in the distance.  It was very lovely and awe-inspiring.

My belly is starting to get in the way more and more.

The kids loved boogie boarding, building sandcastles and jumping waves.  I pretty much loved lounging. :)  And although Mexico was beautiful and lovely, we were glad to get back to the good ol' USA.  We saw a lot of poverty while there and it was an eye-opening experience for the kids.  They recognized how spoiled we are...which I'm glad they were able to recognize.

Aunt Penny's Schaum Torte

1 c. cold egg whites

1 t. vinegar

1/2 t. Cream of Tartar

2 c. sugar

1 pint heavy whipping cream

1 T sugar

1 t. vanilla
Fruit of your choice

Combine first three ingredients and beat at high speed until very stiff.  Slowly add 2 c. sugar, keeping beaters on high until stiff peaks form.  Put into two well-buttered glass pie plates and bake at 300* for 10 min and 250* for 30 min. Turn oven off and let cool in oven.

When the meringues are completely cool, remove the top crust of each and set aside.

Whip cream and add 1 T. sugar and 1 t. vanilla (or to taste).  Fill one meringue with whipped cream, layer with one broken crust, then whipped cream, then next meringue, then whipped cream and finally add the last crust pieces.  Serve with berries or other fruit of your choice.