We need a bigger bed! That’s the first thought that pops into my head almost every morning; the first thought after a restless night of little to no sleep. I don’t have many regrets in life… but not getting a king-size mattress is one of them. Because here’s the thing: two good-sized guys fit on a queen comfortably. Throw a 52 pound boxer pup into the mix, though, and it’s really tight. Maki also has a tendency to spread herself out, positioning her body in a way that’s perpendicular to ours, making it so her head and butt are pressed right up against our backs or legs. In many instances, this results in one of us (usually me) getting pushed off the bed. And I can’t forget to mention the many times I’ve awoken to her moans, groans, ear scratching, and butt licking (her butt… though, once in a while she’ll find an exposed foot or knee to go to town on).
Mornings can be a bit rough. Coffee is always brewed and, depending on the amount of rest I got the night before, I’ll go for one to three mugs. When I’m in need of a special treat, I bake up some grapefruit topped with meringue and smear pats of butter on toast. It’s the fastest way to bring a smile to this face… and with the limited quantity of sleep I’ve been getting, I need it.
Baked Grapefruit with Meringue
2 red grapefruits, cut in half
2 large egg whites
1/4 cup superfine granulated sugar
4 Ramekins, large enough to hold grapefruit halves (see notes below)*
Stand mixer or hand mixer
1. Preheat the oven to 425 degrees.
2. Using the grapefruit knife or sharp paring knife, cut the segments away from the membrane, but keep them held within their sections. Place grapefruit halves in the ramekins and then transfer ramekins to a baking pan. *The ramekins will hold any liquid in and will make it easy for serving. If you do not have ramekins, you can place the grapefruit directly on a baking pan lined with aluminum foil.
3. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment (alternatively, a hand mixer can be used). Whip the eggs at high speed. Once they become foamy, gradually sprinkle the sugar in (maybe a few tablespoons at a time). Whip the mixture until it forms stiff peaks.
4. Top each grapefruit halves with heaping spoonfuls of the meringue.
5. Bake for 8-10 minutes, or until the meringue is golden brown. If you want a bit more color on top, broil the grapefruit for an additional minute, being careful not to burn it.
6. Remove and let sit until they are cool enough to handle. Serve.