200 posts. Wow. That went fast.

When I started ISITK, back in January, I thought I would post three or four times a week. Well, I have so much fun writing about all this good food and music that I couldn’t resist posting more frequently.

Putting together a post does take time, though. So, I’m going to dedicate this special 200th post to my very understanding and supportive husband.

He allows me to control the stereo.

He tries not to kid me too much about the time I spend on the internet. My husband only uses the internet for work and to search Consumer Reports. Nooooo, not me. There are food and music blogs to read, Facebook, Twitter, Pinterest, Band pages…..I need a lot of internet in my life. I like it that way.

My husband even bought me a new camera. And he never complains that he has to wait to eat while I am busy shooting the food on our plates. Sometimes this takes awhile.

He finances my music obsession. Dearest husband also accompanies me to concerts when I know he would rather be home reading a book.

I’m lucky.

Here is what my husband surprised me with, on January 6th, to celebrate my first post.

Here is a lovely Irish dessert for my lovely Irish husband.

Irish Coffee Meringue

Ingredients for meringue:

125g (4 1/2 oz) confectioners’ sugar
2 teaspoon instant espresso powder or instant coffee powder
2 large egg whites

Ingredients for whiskey cream:

300ml whipped cream
1 tablespoon Irish whiskey
Coffee powder or cocoa to dust
Chocolate covered coffee beans

Directions for meringues:

1. Preheat oven to 150℃/300°F. Line 2 heavy baking sheets with parchment paper.

2. With an electric mixer whisk all but 2 Tbs of the sugar and egg whites in medium bowl until stiff peaks form (this may take 10-15 minutes). Sift the coffee and remaining confectioners’ sugar together and carefully fold in.

3. Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using a palette knife, gently spread meringues to form 4-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 1 hour. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)

4. Stir together the whiskey and whipped cream to make the whiskey cream.

5. Place 1 meringue disc onto a serving plate. Spoon some whiskey cream over. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)

6. Garnish each with chocolate-covered coffee beans and a dusting of coffee or cocoa.

Serves 8

Recipe from Darina Allen’s Ballymaloe Cookery Course Cookbook

I thought I would play some of my husband’s favorite music.

I have to mention that his musical world is far less complex than mine. Sometimes, as I wade through my masses of music, I feel a twinge of jealousy that my husband has only about 30 favorite cds. :)

One of my husband’s favorite musicians is Van Morrisson. I’m going to play video here, because I know that Van is notorious for take downs.

We saw Leonard Cohen during this tour in 2009. We both loved the concert, always a good thing.

Here’s another video so you get the full effect of the performance.

I appreciate you taking the time to stop by my kitchen over the past few months or even just today. Thank you!!

Cheers!