More for you! As monsters go, this one’s OK.
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Yes, but they’re a lovable monster 
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Sounds like a keeper to me!
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For real, @robmck @Grey_Devil and @chgoliz, I get all the chocolate for myself with zero guilt. He’s a good monster, like Grover with really strong Bert overtones.
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I almost posted a Grover picture, glad your mind went there too 
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Our kid is a little obsessed with Bluey. I became a little obsessed with trying pavlova. Which was unfortunate, considering that we live in a place with 90°F summer days, at best, and the recipe requires running the oven for quite a bit. Our oven is awful and I hate it. Plus it leaks heat.
But! We had a weird weather spell. Multiple days of rain and clouds. It hasn’t cracked 80°F all day. So we decided to make mini pavlova and lemon curd with the egg yolks.
We didn’t realize the humidity would mess with the pavlova, so they are a tad sticky on the outside and still glossy. But we did get a bit of the crunch and they taste great. Topped with fresh whipped cream, lemon curd, blue berries, strawberries, and dash of fresh mint cut into thin strips.
It was so yummy and not nearly so hard as I thought. We will make again when it isn’t so humid. Our kid’s bestie is celiac, as is her mum, and this would be so fun to share with them.
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The Junior League of Memphis cookbook has a recipe for a two-layer meringue torte with summer fruit, and it’s a winner. Let me know if you want the recipe.
Junior League cookbooks are often of uneven quality in terms of recipes, but this particular one has survived several rounds of bookshelf purges.
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Oh boy, that looks fantastic! The lemon curd is an inspired choice.
Congratulations on celebrating 4 July with the traditional Australian Christmas Day panic, “where the hell are we going to put the pav?! It’s too humid to leave it out!”
My wife always makes two for Christmas Day - one covered in the traditional cream with passionfruit, mango and berries, and one covered in cream and chopped Peppermint Crisps. Recommended for those who think a giant meringue isn’t sweet enough.
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That looks delicious but I’m not sure I can do two layers!
Here is was more like “huh. I don’t think it’s supposed to still be shiny? Do you think it’s supposed to still be shiny?”
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Those Peppermint Crisps look like edible asbestos dipped in milk chocolate.
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…with a filling colour that sits somewhere between Walter’s meth and reanimator fluid.
Apparently the filling is called “cracknel”, which is suitably onomatopoeic.
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I think he actually did the legwork here for making this list… it’s more about regions than individual places… And it’s just the south, so…
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clears throat
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Well that was a nostalgia trip. 
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I unironically love that song…
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My top 10 places for BBQ in the South:
10 There
9 Over there
8 Here
7 That place
6 Yonder
5 Mmm, yeah. That one.
4 Heck yeah!
3 South Yonder
2 Not where you’d expect
1 North Yonder
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pretty partial to that one place yonder ways a bit, m’self.
y’all know the one.
mm hmmm, that 'un, yup.
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There used to be a BBQ place called Martins in Warner Robins. They closed for good because of COVID. They opened at 11am but you were advised to be in line by 1030. They would close up shop when they ran out of food. Best BBQ ever.
Then there’s also the Smok’n pig in Valdosta. Alsl excellent.
I have given up on Texas BBQ.
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Those kinds of places always have the best food.
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