Lately I'm of the opinion that everything is better with a little bit of Thai Fish sauce.

"Hmmm, this pasta is a bit bland. I know, fish sauce!"
"Hmmm, this salad dressing is missing a certain something, something. I know, nam plah! err, fish sauce!"

Anyways, I just thought you should know.

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One glass of wine, ONE GLASS OF WINE, and I'm done in. Mmmmmmmmmm wine.

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Lemon Meringue Pie for Angel as taught to me and passed on to me by my 92 year old grandma over Christmas. She's been making these for as long as she can remember, and always does it in the 'a little of this, a little of that.' method. I've come up with measurements that are very close to hers. She also makes this in chocolate. It is to die for, use cocoa powder to taste, probably around 1/4 cup to 1/3 cup again and with out the lemon zest or juice, of course.

5 eggs separated
1 � cups whole milk
1/3 cup flour
2 teaspoons of cornstarch
1 cup of sugar
1/3 cup fresh squeezed lemon juice
pinch of salt, approximately 1/32 of a teaspoon.
1 generous teaspoon of finely grated and minced lemon zest. I use a mircoplaner.
3 tablespoons of butter.

Ok, here you go. Warm milk in a very heavy bottomed sauce pan, a double boiler if you have it. Stir to prevent scalding. Whisk sugar with the flour and corn starch and salt, THEN whisk in the egg YOLKS only till lighter in color. Into this bowl pour a ladle full of the hot milk and whish vigorously to temper the egg yolk mixture. Pour the yolk mixture into the milk while still on stove in a thin stream, all the while whisking vigorously. Continue whisking until mixture becomes a very thick pudding. VERY thick. this takes a great deal of time, probably close to 10 minutes or longer. Once the pudding is formed, add the lemon juice and the butter stir to incorporate and remove from heat.

Whip the egg whites till frothy, add 1/3 cup of sugar and same amount of sweetened coconut. Beat until stiff peaks form.

Pour lemon pudding in cooked pastry shell, top with meringue and cook at 350 for 20-30 minutes and well browned.

Let cool completely. Grandma's pies are always runny but TASTE Devine.