The wrist I injured a week ago has been feeling much better today. It's still a bit swollen, but nowhere near as painful, and I can type again.
I declared this weekend one of forbidden foods. In other words, foods that aggravate my fibromyalgia and that I mostly avoid. I've been taking advantage of the temporary shift in diet to practise making French macarons. No, not macaroons. Those are made with shredded coconut. Macarons are made by combining meringue (whipped egg whites & sugar) with ground almonds to make little cookie sandwiches which are then filled with, for instance, flavored buttercream. Macarons are crunchy on the outside, a little chewy farther in, and then sweet and creamy at the centre. And addictive. There are only a few steps to making them, but they are finicky. It usually takes a few tries to get the hang of making a delicate meringue that's slightly glossy and perfectly smooth on top, not cracked or overly browned. Today was my fifth try. Here's how mine, alas, did not look:
But I'm getting closer. I'm finally getting something that looks more or less like macarons, though cosmetically, they are flawed; rough and matte on top, some of them cracked, many of them too browned, and none of them have the characteristic "feet" of a perfect macaron. But they look approximately right, and they taste delicious. There's a pic below. I made three flavours of buttercream filling; lime (added lime juice & zest), ginger (infused with fresh grated ginger), and balsamic sour cherry (sour cherry preserves mixed with cherry bordeau balsamic vinegar).