Pineapple Honey Pavlova with Fresh Mint and Dark Chocolate

Our Cook the Books Club read for June/July was The Wedding Bees, by Sarah Kate Lynch, an inspiring, charming romance and beekeeping mini-primer.  All about an escaped Southern Belle, who together with her queen bee and small colony of worker bees, take to a rooftop apartment in New York City, retaining from her background ample training in good manners, which are combined in Sugar's case with a large dose of kindness.

Sugar Wallace reaches out to all her needy, dysfunctional and semi-dysfunctional neighbors with that winning combination.  And what a terrific, mixed cast of  characters it is. From the shy, retiring cook in the apartment adjoining Sugar's, a sad, anorexic teen downstairs, and angry, terminally grumpy old landlords.  She even comes to see her own need for love in the end and does a healthy turn-around on some issues from her past.

Angel Pie or Mango Pavlova

I planned this dish to celebrate a friend's return from Papua New Guinea, via Australia, where some say the dessert called a Pavlova, originated.  Australia by some accounts, New Zealand by others, Down Under at any rate.  However, it is indeed heavenly, so that may be where the term "Angel Pie" comes in.  By either name, the dessert is pretty high up there in the sweets cosmos.  The stratosphere.  Sunny said "exquisite" and we all wolfed it down.

A meringue on the bottom, crispy on its outside, tender marshmallowy inside, the top piled with mangoes and whipped cream.  I don't know how you could beat that.  Not even CHOCOLATE.  And I am a certifiable chocoholic.  You would not dream anything this good could be so easy to put together.