People only get together right at the very end.

Posted: November 27, 2009 in best things, Family, Food, Friends, Holiday, Video, weekend

First: Oh, happiness!

Thanks to Avitable for posting it on his blog today.


Cooking question. So, I made my grandmother’s Melt In Your Mouth Blueberry Cake, for Thanksgiving dessert. It came out really well, even though there were no fresh blueberries to be found and I had to use frozen. My question is this: the recipe calls for the egg whites and yolks to be separated. I blended the whites and some sugar together at the beginning of the process and set aside as instructed. Then when everything else was mixed together, I folded the egg white/sugar mixture in at the very end as the last step (after adding the blueberries, even) before putting the batter into the pan and baking it.

Any idea why I would need to do that? Why wouldn’t this recipe be just another one of those deals where I would blend all of the dry ingredients in one bowl, all of the wet ingredients into another bowl, then incorporate the dry into the wet and fold the blueberries in last? I’ll probably just try doing that the next time I make this recipe, but I wondered if there was some sort of scientific reason for the process as outlined in the recipe.


Thanksgiving was very, very quiet. As suspected, only Calvin Bill and I ate (and there is now a CUBIC TON of leftovers). Robert and Joy (his girlfriend that I said I needed to “make up a name for”, and now don’t have to!) came over for a couple of hours to visit, but they were stuffed full from dinner at her parents’ house and so only had a small piece of pumpkin pie. Amanda was doing the rounds at her mom’s house and at her boyfriend’s mom’s house (same guy, long story, drama drama drama) so she left at about 2:30 and spent the night away from home. Bill (ha! didn’t mess up that time!) played DJ while I cooked, we watched some football, and got all warm fuzzy with our bad selves. I talked to my sister and my uncle, and Bill and I both chatted with Heather for a good long while.

We went to bed fairly early in a belly-stuffed haze, but I found that I wasn’t ready to fall asleep. “Love Actually” was on and I watched nearly the whole thing, finally turning it off at around 12:30. This is my favorite scene; I wish I could embed it. I maintain that “Love Actually” is just about the most perfect movie ever. It just… makes me happy.

And that was that.


Oliver is finally home! They got home from the hospital yesterday afternoon – a great way to celebrate Thanksgiving! Little Ollie is quite the fighter. Even the doctors were amazed at his recovery. His parents are overjoyed and, of course, relieved. Thanks to everyone for their continued prayers and thoughtfulness!


Okay, I’m going to drag Bill (ha! did it again!) out of bed and see what’s what for the day. Take care!

  1. jadesymb says:

    Egg whites ribboned with sugar creates a leavening effect. By doing it in two steps the cake will rise more then if you just mixed it all at once. Technically to get the maximum rise you would beat the egg whites with no sugar to soft peaks and then fold them in at the end. Looking at the components of the cake I would calculate that a dump it all in the bowl method would rise about a 1 cm less then the folded egg white technique.

  2. Kimmothy says:

    I’m glad jadesymb answered that because I was about to say anytime I’ve questioned something like that then went ahead and did it a way that seemed more logical to me, I’ve been burned. Bad.
    My big question is: did you try the bacon on the turkey trick???

    • Tiffany says:

      I didn’t! I forgot to get unsalted bacon and only had salted, then didn’t trust that the turkey wouldn’t be too salty if I’d used it. It still turned out great, though!

  3. iamheatherjo says:

    My friend Cassie posted that Muppets clip on my FB a few days ago and then Kim was going to do it and now it’s here too. hahaha…

  4. crisitunity says:

    The egg whites also affect the texture, if I’m not wrong. It lightens the batter, makes it more frothy, which translates to a lighter cake. At least that’s what Alton Brown told me…

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