Some of you may remember this from Facebook, but I made this pavlova a few months ago. And then I never wrote about it on the blog. Like, ever. Some of you may have wondered, “Where did that wee pavlova go? Did it not work out? Why is Shannon holding out on us like this?” Friends, I would never hold out on you unless it was for good reason. Truth: those tiny individual pavlovas were not meant for this blog; they were meant for my first-ever semi-regular freelance food writing job. What? We have several great food magazines in St. Louis, and one of them was just insane enough (in a good way) to ask me to write for them.
I feel stupid for not telling you this sooner. I meant to, but it was one of those things where there was an approach and prompt (giddy) acceptance, an assignment given and completed, photos taken (proudly, my own) and work submitted. And then, I sat there. Do I tell them? Do I wait? If I tell them, what do I say? Everyone knows that I’m not exactly the queen of self-promotion, and yet all of you manage to be here week after week. I’m not a horn-tooter. Some people take this as me not being excited (typically it’s the opposite) or me not knowing how (I can toot a horn like no one’s business as long as it’s not myself), and yet, it’s just me, being myself, not liking to wave furiously in public going “hey everyone! look what I get to do.”
So, hey everyone: look what I get to do! I get to write for Feast Magazine, a stellar local food culture magazine which I have loved for all the years it’s sat on a shelf waiting for me to grab it. It’s beautiful; do yourself a favor and look at a few of the articles. Pretty stunning, right? Yes. The writing is consistently excellent (they even had a James Beard Foundation Award nominee this year), and the photos…I can’t get enough. The worst thing they could have ever done is have me take my own pictures, and I’m sure at some point they’ll regret that. For now, they seem to like me. I hope it stays that way, because I really crush it out on them, and it’s a little like they’re taking me to a food prom by asking me to work with them.
Aside from real, clock-in/clock-out jobs in the past, I’ve never written regularly for a magazine; only for myself. My first assignment went really well, and I can’t wait to do more in the future. I hope will click over and visit my little article, and I hope you browse around while you’re there; I know some of you will love it, because it’s right up your alley. What We’re Cooking is a new web section for them, and that’s the column I’ll be writing for (I think) for the most part. Maybe they let me do other things someday: who knows. For now, I’m just immensely stoked to be there, and happy to be a part of such a well-respected publication.
So if you’d like to hop over and get my recipe for individual pavlovas with fudge sauce and caramelized pineapple, please do: my article is right here. I do a few paragraphs about how they make fantastic summer party desserts, and they truly do. If you read it, I promise to show you some other ways you can top a pavlova, and I also promise to help you troubleshoot should you have any issues (which you shouldn’t, because I messed with them for days until I got them right). Leave a comment over there if you feel so inclined; I like hearing from you no matter which forum you choose. And you’ll completely want to add their feed to your reader of choice once you look through; the What We’re Cooking section is being done by a handful of fantastic local bloggers, and there are loads of other gorgeous recipes on the site as well from local chefs, so I’m positive that many of you will really like it.
Remember: glorious pavlova recipe = this way. horn-toot.