Dating, but Not.

I haven't been on a "date" in a while. Hence, the silence. I haven't been dating because 1) eharmony was exhausting and not fruitful, and 2) I was crushin' on someone else. It's funny how much clearer things are when you're on the other side of them. In the thick of this, I could not see the forest through the trees. Now, I'm hitting the clearing and seeing, wow, I just wasted a lot of time on that.

I was told from the outset that this male was not interested in a relationship. I did not listen. I guess I kinda figured that after an appropriate amount of time, he would get over the ex, realize that I was amazing....and, well, choose me. He did not. But strangely enough, it's okay.

I'd been in this weird purgatory of not knowing where we stood since we were friends.... but not just friends. Last week I did what every adult woman does. I got wasted by myself and wrote him a long incoherent email. I am very mature. We eventually discussed the e-mail and while, kindly, he did not come out and say the words, "I do not like you. Because, you smell." he didn't need to. Sometimes silence says what words do not.

As much as I thought hearing (or not hearing) that phrase would suck, it didn't. I feel surprisingly better. Freer. Now that I know that this will never become more than it is/was, I can look forward. Perhaps I should have tried my drunken tactics a few months ago.

me: "Hey! You! You're rad, I like you!"

him: "oh, yeah, about that....."

me: "oh, really? huh. Okay, good to know"

The End.

And now I can move on. I don't know if it's back to online dating or what my next tactic will be. But hey, it's a new year and now I'm not reserving part of myself in denied hope that this was going to become something.

Here's to fresh starts!

Lemon Meringue Pie (because it's sweet, tart, and FRESH!)

Ingredients

Lemon Filling:

• 4 egg yolks (reserve whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell
• 1 recipe Meringue, recipe follows

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

• 4 egg whites
• 1 pinch cream of tartar
• 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie