Catalina Foothills, AZ June 2024

Entering Year Three

This magazine is a lofty adventure. We enter Year Three with a keen sense of what could be and what should be delivered to our beloved readers. Who knew of the stories we've told —and will tell?

So thank you to our readers, who share their time and curiosity with us. Thank you to the local businesses, whose support makes all of this possible. It is humbling and enervating.

As we enter our third year, we are more certain than ever that so many important stories await our wonderful writers and photographers. Each story is a chapter that captures a select window into our lives and our rolling foothills landscape.

Where do we go from here? You tell us.

What stories lie ahead? Is there a place, a person, a concept that you believe is worthy of your neighbor's time? We're eager to hear your suggestions. What should we focus on in the next 12 months? Your ideas are what make this magazine thrive, so please, do share!

This is our magazine. Your magazine. And we want to know what you are seeing out there.

JEFF

HERR, PUBLISHER @CATALINAFOOTHILLSLIFESTYLE

June 2024

PUBLISHER

Jeff Herr | jeff.herr@citylifestyle.com

EDITOR

Megan Ewing | megan.ewing@citylifestyle.com

PUBLISHER ASSISTANT

Jessica Bush | jessica.bush@citylifestyle.com

CONTRIBUTING WRITERS

Elena Chabolla, Jeff Herr, Sybil Velarde

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Rachel Collins

LAYOUT DESIGNER Kelsey Ragain

Learn how to start your own publication at citylifestyle.com/franchise.

PONDEROSA CACTUS

Tucson's Premiere Organic Boutique Salon

@studiotucsonsalon

Catherine Hackworth Master Stylist & Proprietor

Outdoor Adventures

Venture Into The Wilderness With Catalina Foothills School District

Mary Grodman is a force of, by, and for nature.

Grodman is the coordinator of the CFSD Community Schools Outdoors program, where she and her team facilitate the discovery and exploration of our little corner of the blue celestial marble we call Earth.

The New Jersey native started her lifelong partnership with the outdoors as a kid at summer camp in Western Pennsylvania. “Attending a sleepaway camp opened up a world of outdoor activities like hiking, camping, canoeing, and exploring the woods — things I couldn't do back home. It was there that I discovered a profound joy and comfort in nature, unlike anything I had experienced before, fostering a newfound appreciation for the natural world.”

Each year, Grodman eagerly awaited the chance to return to camp, and after high school, she seized the opportunity to work there, “sharing my passion for the outdoors with campers and re-creating the transformative experiences I had enjoyed,” she said. This passion propelled

her to pursue a degree in Environmental Science at Stockton University in Southern New Jersey.

“Upon graduating, I sought a place where I could engage in outdoor activities year-round, leading me to Southern Arizona,” she said, noting that here, the pursuits that brought her joy were hiking, backpacking, kayaking, spelunking, and wildlife observation. “The sense of accomplishment that accompanies conquering a challenging hike, completing a backpacking trip, or scaling a rock face fosters confidence, pride, and happiness, which extends into my everyday interactions,” Grodman said.

“My primary objective for our program is to continually broaden our range of programming, seek out novel and exhilarating adventures, and enlist dedicated guides to deliver enriching outdoor experiences,” Grodman noted. “We firmly believe that immersive experiences are vital for nurturing young environmental enthusiasts who will play pivotal roles in preserving and safeguarding our

My primary objective for our program is to continually broaden our range of programming...

country's natural resources and outdoor spaces for future generations.”

Andy Obler’s daughters Kinzie and Stella, who attend schools in the Catalina Foothills School District, have begun their camping adventures with Grodman and her team — and they’re becoming regulars. “Our experience as parents has been tremendous,” Obler said, adding that the family’s introduction to the outdoors program led Kinzie to participate in the White Mountain backpacking trip in the summer of 2023. This is where the domino effect began as Obler explained that Kinzie’s next camping trip was to Cochise Stronghold with younger sister Stella over fall break, Stella’s camping trip to Joshua Tree this spring, and more trips planned for both girls this summer and beyond.

Obler noted that Stella’s most memorable moment so far was spotting the “Subaru” (also known as Pleiades) constellation while stargazing at Joshua

Tree, while Kinzie had fun bouldering at Cochise Stronghold.

Over the past year, Grodman said that she and her team have placed significant emphasis on understanding the night sky. In addition, she said that campers create and go home with journals for each program, which include detailed maps of their hiking trails, park and camping information, essential survival skills, Leave No Trace principles, wildflower guides, scat and track identification, and wilderness first aid tips.

As a parent, Obler appreciates Grodman’s dedication and commitment to the quality of these enriching and educational outdoor programs. “My first backpacking trip was organized by a high school teacher, and that led to my participating in many outdoor activities while in college. My daughters having similar opportunities in elementary and middle school is fabulous.”

Programs are open to everyone, not just CFSD students. Registration is currently open for the summer season. Discover seven weeks of exciting adventures from geocaching to backpacking, as well as out-of-town excursions with limited enrollment.

For details and dates about upcoming adventures, visit communityschools.cfsd16.org/home/special-programs/outdoor-adventures

Grilled Spiders?

OKAY, NOT REALLY. BUT LOBSTER REMAINS KING FOR THE MEN IN OUR LIVES.

ARTICLE BY SYBIL VELARDE

Eating lobster can be an elegant affair, but the process of getting it to the plates is more of an adventure.

Fun fact: these crustaceans are part of the arthropod phylum, which includes mosquitoes and spiders. According to fossilized shells found on British shores, they have been eaten as far back as the Stone Age.

Back then, the creatures weren’t delicately prepared, nor were they petite. Our ancestors caught bigger, easier-to-spot lobsters, sometimes as large as 45 pounds. The meat would have been tougher and plucked out, consumed raw, and eaten using their hands.

According to Global History, coastal communities in Africa were likely the first to cook them — and first discover that their dark shells turn bright red when roasted over hot stones. Later civilizations across South America and Europe began boiling them and preserving the meat by drying it with smoke or soaking it with brine and burying it in the sand.

It wasn’t until the 19th century, after haute French chefs started experimenting with lobster, that they became a food of the elite.

Americans followed suit — scalloping, fricasseeing, potting, deviling, and simmering the meat in white wine with cayenne and nutmeg — before developing a much simpler and wildly popular approach in the 1930s: The lobster roll.

Now that laws dictate lobster can only be caught and sold at the ideal weight for eating (between 1 and 2 pounds) their taste is consistently better — especially when cooked in straightforward ways like boiling, steaming, or even grilling…just as our ancestors did!

Prepared lobster

serves 4-6

ingredients

• 6 live lobsters (about 1 1/2 pounds each)

• 24 small blue new potatoes (about 1 1/2 lb.)

• Kosher salt

• 18 medium tomatillos (about 1 1/2 pounds total) husked and rinsed, large ones halved through the stem;

• 4-6 large cobs fresh corn, shucked

• 2 small garlic heads, tops sliced off

• Extra Virgin Olive Oil

• 3 lemons or limes, halved crosswise

• Freshly ground black pepper

• 1 bunch fresh dill, for garnishing (optional)

• Freshly shucked oysters, for serving (optional)

• Melted or clarified unsalted butter, for serving

directions

To prepare the lobsters for grilling, set each on its stomach with its head facing inward on a steady, clean cutting board. Holding the lobster down against the board in your non-dominant hand, steady the tip of a sharp chef’s knife 2 inches in from the tip of the lobster’s head. Firmly press the tip of the knife downward through the shell, then swiftly bring the blade down toward the cutting board to cut cleanly through the head. Transfer the lobsters to a largerimmed baking sheet. Tear off the tails and large claws. Rinse or remove any innards as needed. Make a long vertical cut through the soft underside of the tails, being careful not to cut through the hard outer shell. Set aside the large claws and tails, saving the bodies and small claws for another use.

Lobsters on the grill

In a medium pot, add the potatoes and enough water to cover, seasoning generously with salt. Cook over medium-high heat until tender, 10–12 minutes. Drain and keep warm.

Meanwhile, preheat a grill to high heat. Rub the reserved lobster claws and tails, tomatillos, corn, and garlic heads all over with olive oil and season with salt. Place on the baking sheet and set next to the grill.

Set the corn and garlic at the edges of the grill where the temperature is slightly cooler. Put the lemons, cut sides down, in a hotter zone. Add the lobster claws and tails to the hottest area of the grill in a single layer.

Remove the lemons once well charred on the cut sides, about 5 minutes. Cook the lobster parts, turning as needed, until the shells are bright red and charred in places and the tail meat looks opaque, 6–7 minutes for the claws and 7–9 minutes for

the tails. Cook the corn and garlic, turning and stacking the cobs occasionally to avoid over-blackening, until the kernels and garlic heads are charred and tender, about 15 minutes. Remove everything to the baking sheet and keep warm. Quickly add the tomatillos to the grill and cook, turning occasionally, until well charred and softened but not mushy, 3–4 minutes. Remove to the baking sheet.

Toss the boiled potatoes with the tomatillos and season the mixture with more salt, pepper, and oil, tossing to coat.

To serve, line a large platter with fresh dill and arrange all ingredients together, including the oysters, or serve the lobster parts with the vegetables and shucked oysters on the side. Season the melted butter generously with salt and brush some of it on the lobster and corn.

Serve hot with more butter on the side for dipping.

Dinner fit for a king!

YOU KNOW IT’S COOL HERE.

Escape the heat and find refuge in Silver City’s refreshing embr ace. Fish, hike and more at Lake Roberts, nestled amidst ponderosa p ine, oak, and cottonwood trees offering a scenic escape for visitors. So, ditch the heat, and discover the cool that awaits in Silver City.

Perfecting Your Golf Swing

ARTICLE BY DANIEL SCHOWENGERDT

Whether you are a new golfer or have been playing for decades, we all want the same thing—to be a single-digit handicap (or better). In some professions, golfing with clients is a must, and slicing off the tee box can kill the deal.

Get fit for equipment.

01.

If you are buying clubs off the rack, you aren’t giving yourself the best chance for success. Golf technology is evolving every year, and although you don’t need to buy a new driver each year, if you’ve been playing with the same clubs for 5+ years, it’s time to take advantage of the new equipment. Newer clubs have lower and deeper center of gravity (CG), creating an easier launch off the face. Even off-center strikes can produce a straight shot with the right set of clubs. Any major golf store will fit you for free—just make sure you get the correct length club and size grip. The clubs don’t swing themselves, so don’t neglect instruction and practice, but getting the right equipment is a vital piece of the puzzle.

On drivers and hybrids, some of the newest equipment have premium shaft options off the rack. Generally, a $300 driver has a low-grade $15 shaft that you should change. The shaft is the engine of the club, so getting custom shafts will add distance and forgiveness—guaranteed.

As for the putter, you use it more than any other club in your bag on every round of golf. It should be the most tailored club in your bag.

Get good golf instruction, REGULARLY.

02.

We’ve all heard someone say, “I should get a lesson sometime.” To be effective, you need regular lessons from a PGA certified pro, not just one lesson. Getting quality instruction from the same instructor can turn slices into draws and give you the confidence to play with anyone on any course. Years ago, golf instructors started instruction with chipping and putting and then graduated to the driver. Now, instructors have been pressured to start with the driver because we all want to outdrive our friends. Resist that temptation! Get instruction on your short game and irons first. My friend regularly outdrives me by 50 yards, but my ball is in the hole first most of the time because of my training and practice on the short game.

Read quality golf books for a higher golf IQ.

03.

There are thousands of golf books, but don’t worry, you only need to read a handful of them to up your golf IQ. Here are some top reads: Short game: Dave Pelz’s Short Game Bible by Dave Pelz

Mental game: Golf is Not a Game of Perfect by Bob Rotella Mechanics: Practical Golf by John Jacobs

Ball flight laws: The Practice Manual by Adam Young (only read the first 50 pages)

Practice your short game every day.

04.

You don’t even have to spend time away from your family while practicing if you don’t have a golf simulator. You can practice putting and chipping on the carpet while watching TV with your family.

Chipping and the bump and run: The only mechanical advice I will give is the most important lesson you can learn in the short game. When you miss your approach shot you must be able to chip the ball within 8 feet of the hole for a one putt. Try this shot from Dave Peltz’s short game book. It gets me up and down from 25 yards out to just off the green.

Instructors have been pressured to start with the driver because we all want to outdrive our friends. Resist that temptation! Get instruction on your short game and irons first.

• Arrhythmias

• Cardiometabolic disease

• Cardio-oncology

• Cardiovascular disease

• Heart failure and cardiomyopathies

• Ischemic heart disease

• Peripheral vascular disease

• Primary cardiovascular prevention

• Structural heart disease

• Vascular medicine

The bluegrass state of Kentucky with the Appalachian Mountains is indisputably known as the Mecca of bourbon and the location of America’s only Bourbon Trail.

The Kentucky Bourbon Trail, established in 1999, is dotted with a total of 37 distilleries scattered throughout the regions of Louisville, Western Kentucky, Bardstown, Lexington and North Kentucky.

For bourbon aficionados and road trip lovers alike, the trail promises scenic country drives, historic architecture, and an abundance of restaurants and tasting rooms with some distilleries spanning more than 100 miles apart.

A TOUR OF AMERICA'S ONLY BOURBON TRAIL

TOASTING

THE

The name

“bourbon” hails from the original Bourbon

which

County,

was a region carved from a portion of the Fayette County of Virginia in 1785.

The most popular bourbon distillery locations one might expect to see along the trail are: Angles Envy, Maker’s Mark, Michter’s, Wild Turkey, Heaven Hill, Lux Row, Old Forester, Four Roses, Evan Williams, Bulleit, and Jim Beam.

Within each distillery and on its grounds, bourbon lovers can expect to find a variety of bourbon price points, flavor profiles, distilling and aging techniques, and historical points of interest. Each location offers a variety of tour options: some focusing on the chemistry of bourbon distillation, the art of tasting, the barrel charring process, or the rich (and checkered) history of bourbon’s origins.

One constant seems to remain—most Kentucky distilleries cannot broach the topic of their favorite drink without also offering a glimpse of its history. The name “bourbon” hails from the original Bourbon County, which was a region carved from a portion of the Fayette County of Virginia in 1785. The county, which belonged to the then-brand-new state of Kentucky, was named in honor of the French House of Bourbon to show gratitude to King Louis XVI for his vital assistance during the American Revolutionary War.

Prior to its exodus from the region, loads of white oak barrels cut from the forests of Arkansas were first branded with the Bourbon County label. The county logo branded on the barrels soon gave way to its shorthand references: Bourbon. The rest is, quit literally, history.

The oldest operational distillery in Kentucky is Maker’s Mark, which began distilling in 1805 and has since been recognized as a National Historic Landmark. In 1964, a Congressional Resolution declared bourbon to be an indigenous product of the United States. This distinction renders bourbon as the official American Spirit. To be recognized as a bourbon, a spirit must meet specific and strict requirements set forth by law. In fact, bourbon distillation marks one of America’s very first examples of a consumer protection law with the establishment of the “Bottled-in-Bond” Act in 1897 (The Bottled-in-Bond designation have bourbon standards which supersede those of single-malt Scotch).

All bourbon starts as what distillers refer to as White Lightning—an uncolored, unaged, and unflavored whiskey. Whiskey functions as the stem cell of bourbon—it’s the bare bones and the foundation. This whiskey must be made with mash consisting of at least 51% corn. As long as that ratio is met, the mash may also include other grains such as rye and barley. During the distillation process, the liquid must not supersede a proof of

160, and must not supersede a proof of 125 at the time it’s poured into barrels to begin the aging process. All bourbon must be aged in new, charred, white oak barrels for a minimum of two years before it is finally bottled at 80 proof or higher. No other dyes or flavors may be introduced into the distilling or aging process if a bourbon is to retain its namesake.

Even though 95% of bourbon is distilled in Kentucky, bourbon does not need to be distilled in the state to be considered authentic. Most bourbon was historically made in Kentucky due to its geography. The rich source of limestone in Kentucky earth acts as a natural aquifer, purifying the water and removing the more peaty flavors one would find in spirits distilled with earthier water quality, such as Scotch. The varied temperatures, humidity levels, and weather patterns in the Kentucky region cause the white oak barrels to contrast and swell. This unique aging process gives bourbon its signature amber hue as well as its sweet and dynamic flavor.

While the tour itinerary is flexible enough to have many starting points, the official “start” of the trail can be found at the Kentucky Bourbon Trail Welcome

The

Kentucky Bourbon

Trail, established in 1999, is dotted with a total of 37 distilleries.

Center located at the Frazier Museum on Historic Whiskey Row in downtown Louisville. The destinations along the trail can be planned a number of ways: by distillery, by region, or by organized tour itinerary. Some distillery locations are packed as tightly as an 8-mile radius, with the average tour lasting about 90 minutes.

Guests who schedule an official KBT tour receive a Kentucky Bourbon Trail passport at the beginning of their journey and have the pleasure of watching stamps fill their pages as they makes their way through the Kentucky countryside. The Kentucky Bourbon Trail Passports do not expire, so travelers may rest assured that they can complete any unfinished portions of their tours at a later date if the tastings become too rigorous. Each distillery along the trail has its own admission fee for tours but offer more than one tour option at each location. Some Distilleries, such as Four Roses and Jim Beam, offer two distillery tour locations. Guests are welcome to visit both locations if they desire but will receive only one stamp in their Bourbon Trail passports.

For those who want to travel off the beaten path, several famous distilleries in the area do not appear on the official Kentucky Bourbon Trail list. One of the more famous of these is the Buffalo Trace Distillery, responsible for distilling bourbon of that name as well as the more rare and sought-after bottles of Blanton’s and E.H. Taylor. The Buffalo Trace distillery is located on a national landmark and offers free tastings, as well as Ghost tours for those who are interested in a different kind of spirit.

For a complete list of distilleries, tour schedules, tour booking details, and frequently asked questions, visit KYBourbonTrail.com

Vibrant living. Breathtaking views.

La Posada at Pusch Ridge is more than senior living –it’s a tapestry of life, woven with opportunity, connection and endless possibilities. Nestled amidst the stunning Catalina Mountains, our life-plan community offers exceptional living, designed to empower you to thrive and reimagine your best years.

OPENING SPRING 2025

Thursday, August 1

Tuesday, August 6

A SELECTION OF UPCOMING LOCAL EVENTS

JUNE 6TH

Tucson Saguaros Baseball Team Starts Another Summer of Fun

Kino Sports Complex - 2500 E. Ajo Way | 7:00 PM

The Tucson Saguaros will return to play in the Pecos League's Pacific Division which will consist of the Tucson Saguaros, Alpine 6 Cowboys, Austin Weirdos, and the Roswell Invaders.  Games are at Kino Sports Complex. Games throughout the summer.

JUNE 8TH

Nightime in the Sonoran Desert and ArizonaSonora Desert Museum

Arizona-Sonora Desert Museum -2021 N. Kinney Rd. | 4:30 PM

Beat the Arizona heat and enjoy a family-friendly outing during popular Cool Summer Nights at Arizona-Sonora Desert Museum every Saturday evening, June 8-August 24. Enjoy clear views of stunning sunsets, star-specked skies, night-blooming plants, and animals reappearing from their daytime naps. Until 9:00 PM on Saturdays through August 24th.

JUNE 14TH

Country Star Walker Hayes Brings the Heart and Soul Live

AVA Amphitheater -- 5655 E. Valencia Rd | 8:00 PM

Walker Hayes is an established country pop singer and songwriter, wellknown for his studio albums and

extended plays. Hayes' singles have consistently charted on the Billboard Hot Country Songs and Country Airplay charts, with "Fancy Like" reaching the top position on both charts.

JUNE 15TH

ATC Cinema Series: Kinky Boots

Temple of Music and Art -- 330 S. Scott Avenue | 2:00 PM

With songs by Grammy and Tony winning pop icon Cyndi Lauper, direction and choreography by Jerry Mitchell (Legally Blonde, Hairspray), and book by Broadway legend Harvey Fierstein (La Cage Aux Folles), this ‘dazzling, fabulously sassy, and uplifting’ award-winning musical celebrates a joyous story of Brit grit to high -heeled hit. Screening also at 5 PM.

JUNE 15TH

Juneteenth Festival

Kino Sports Complex -- 2500 E. Ajo Way | 1:00 PM

The 159th anniversary of our country's Juneteenth celebration happens in 2024. Celebrations in Tucson and around the USA aim to increase knowledge and appreciation of the roles, achievements and contributions of African Americans to our society and pay tribute to this important milestone in our nation's history. Until 9:00 PM.

JUNE 20TH

Sesame Street Live!

Linda Ronstadt Music Hall -- 260 S. Church Ave. | 6:00 PM

Elmo, Abby Cadabby, Cookie Monster, and their friends from Sesame Street are coming to Tucson to say hello at Linda Ronstadt Music Hall!  You can sing and dance with your favorite furry friends while enjoying fun surprises along the way.

Alexandra Martin, DMD and Lane McCoy, DDS

SMILE IS OUR PASSION.

JUNE 22ND

Monsoon Literacy Celebration

Fox Tucson Theatre -- 17 W. Congress | 2:00 PM

When the monsoons rain, they rain on us all!

As we welcome the monsoons, we also welcome  everyone  to the Fox.   Join us in celebrating reading and writing, and the way it can provide access, inclusivity, and understanding – of each other and the deserts we call home.

JUNE 26TH

Pilot Exploration Summer Camp

Pima Air & Space Museum -- 6000 E. Valencia Rd | 9:00 AM

Send your child to learn what it takes to become a pilot! Your child will learn about the science of flight, navigation, meteorology, and airplane instruments. Lunch and snacks will be provided each day. Camp is June 26th through 28th, 9:00am-3:00pm each day. Campers must be between the ages of 8 and 12.

JUNE 27TH

ATC Cinema Series: Dear England

Temple of Music and Art -- 330 S. Scott Avenue | 2:00 PM

Joseph Fiennes (The Handmaid’s Tale) plays Gareth Southgate in James Graham’s (Sherwood) gripping examination of nation and game. The country that gave the world soccer has since delivered a painful pattern of loss. Why can’t England’s men win at their own game?

JUNE 29TH

T.I. with Chingy

AVA Amphitheater -- 5655 W. Valencia Rd. | 8:00 PM

T.I. , Billboard Chart-topper, and Grammy Award-winning rapper will perform at the Ava Amphitheater.  Some of his top songs include: “Live Your Life” featuring Rihanna, “Bring Em Out,” “Whatever You Like,” “Rubber Band Man,” and “Swagga Like Us” featuring Jay-Z, Kanye West, and Lil Wayne.

JULY 3RD

FC Tucson vs. Arizona Arsenal - 4th of July Party

Kino Sports Complex -- 2500 E. Ajo Way | 7:00 PM

FC Tucson, Tucson's professional soccer club, plays against Arizona Arsenal.  There will be an Independence Day Celebration with postmatch fireworks.

FC Tucson is competing within USL League Two men's Premier Soccer League. USL League Two is the leader in pre-professional soccer in America and is the defined and proven pathway for players to progress to the ranks of professional soccer.

JULY 5TH

July Tucson ArtWalk

Wilde Meyer Gallery -- 2890 E. Skyline Drive | 4:00 PM

Wilde Meyer Gallery Tucson will be highlighting a stunning group of artists throughout the month of July. On the July 5th (Friday) ArtWalk, we invite you to join us for great art, light refreshments, and live music by harpist Vanessa Myers. Until 7:00 PM.

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PERFECT PEANUT BUTTER MOUSSE

ARTICLE BY SYBIL VELARDE, ATSYBILSKITCHEN.COM

DIY Famous Mousse, Courtesy of Dante's Fire

There's no better way to celebrate a delicious dinner than with a gourmet dessert to follow. Dante's Fire has been repeatedly recognized as one of Tucson's best restaurants and has let us in on the secret to perfecting a delicious Peanut Butter Mousse. Try this recipe at home to elevate your own dining experience.

ingredients:

• 1 quart heavy cream

• 1/2 pound powdered sugar

• 1/2 cup granulated sugar

• 1 1/2 pounds cream cheese

• 1 1/4 pounds peanut butter

• 4 ounces meringue

directions:

Combine heavy cream and powdered sugar in a bowl, using a mixer. Whip on medium speed until stiff peaks are produced. Remove from bowl and reserve chilled.

Combine cream cheese and granulated sugar in a bowl, using a mixer. Whip on medium speed for 5 minutes, scraping the sides of the bowl periodically. Add the peanut butter, mixing on high speed for an additional 3 minutes, scraping the sides of the bowl periodically. Add the prepared whipped cream in 3 portions to your mixing bowl spaced out until the portions are fully incorporated.

Form the mousse in metal ring molds with a 3-inch diameter and chill. Top the mixture with meringue, then caramelize the meringue. Remove from mold and serve.