After a fun, relaxing break, we are back to the routine of school. We sweetened the deal, so to speak, by starting a new science chapter:

Not content to simply perform the egg white experiment, Peter and Jeremy recalled an Australian dessert I made a couple years ago as part of our study on world geography, and they decided to use those egg whites to make something pleasantly sweet: pavlova. When I left to pick up Derek from school, the egg white foam left from our experiment was sitting in a bowl. When I returned, Peter (with Jeremy and Ruthie) had transformed it into this.

It’s like a giant marshmallow with an outer crust. By itself, it’s nothing special, however when you add whipped cream and fresh fruit, it becomes a delicious sweet treat.