Obituaries

DIANE SMITH BAYLESS Ocean View

Diane Smith Bayless, age 74, of Ocean View, Delaware, passed away peacefully at home on Jan. 9, 2021. She is survived by Vicki Szimanski Forster, Joell Sanders Bacchieri, Prudence Sanders Downes and her husband, John Michael (Mickey) Downes. Diane Bayless She is preceded in death by Robert Craig, Mildred Tauber Smith and Ellsworth Smith, and her doting husband, Thomas Hunt Bayless.

For 31 years she worked for Coldwell Banker Rentals and retired in 2017.

She is also survived by her grandchildren, William and Sarah Szimanski and Leo and Max Bacchieri, as well as her beloved animals.

In lieu of flowers, the family requests contributions to be made in Diane Smith Bayless’ name to: Delaware Breast Cancer Coalition, Inc., 100 W. 10th Street, Suite 209, Wilmington, Delaware 19801.

Online condolences can be made by visiting www.melsonfuneralservies.com. Services will be private. SUSAN WITHERS MONIGLE Ocean Pines

Susan Withers Monigle, age 87, died Thursday, Jan. 14, 2021.

Born in Washington D.C., she was the daughter of the late Paul Gresham Withers and Georgia Carney Withers. She was preceded in death by her beloved husband, Arthur Thomas Monigle; grandson, Robert Hall Ballard III; and two brothers, Paul George and Eugene Floyd Withers.

She is survived by her family, daughter, Linda Monigle Guerrieri and her husband, Michael, of Ocean City; and her daughter, Susan Monigle Villanova and her husband, Vic, of Harvey, Louisiana.

Also surviving are her two grandsons, Patrick Arthur Ballard (and his wife, Melissa) and Michael Shaw Guerrieri, Jr., who she loved dearly and brought her much joy.

She leaves behind many beloved nieces, nephews and godchildren.

Susan attended McKinley High School and treasured her friends and sorority sisters there throughout her life.

She attended the University of Maryland and was a member of Kappa Delta Sorority. It was there that she met her husband, Art.

They both enjoyed the Terrapin Club and became lifetime members of The University of Maryland Alumni Association.

Church was always an important part of Susan’s life. If she wasn’t in town she “visited” churches where ever she went.

She had been a member of St. Peter’s Continued on Page 30

Susan Monigle

Seasonal cuisine with artistic flair

Continued from Page 27 ated his pavlova recipe that the name became famous and widely known around the world.

Pavlova can be served plain or with a sauce. A ruby red raspberry sauce will add decadence and boost the flavor profile. This step is optional but for those who prefer a sweet topping, the recipe follows.

Place 3/4 pint of fresh raspberries, ½ cup of sugar and ¼ cup of water in a small saucepan. Bring to a boil. Lower the heat and simmer for 4 minutes.

Combine the cooked raspberries and one cup of seedless raspberry jam into a blender. Puree until smooth. Strain mixture through a sieve and set aside until ready to serve.

Variation embellishes the chances for spontaneity and the pursuit of distinction.

The crusty exterior of the meringue cake is a wonderful contrast to the soft, marshmallow-like interior. Fresh whipped cream and seasonal fruit adds lightness which makes this dessert a great option year-round.

Edible gold dust makes this majestic dessert fitting for any occasion. Enjoy!

Meringue

4 extra-large egg whites, room temperature pinch of table salt 1 cup sugar 2 teaspoons cornstarch 1 teaspoon distilled white vinegar 1 ½ teaspoons pure vanilla extract 1. Preheat oven to 180 degrees. 2. Pavlova can be served as a cake or individual portions.

Place a sheet of parchment paper on a sheet pan. Draw either a 9-inch or 4 (4-inch) circles on the paper. Use a pie pan or ramekins as a guide. Turn the paper over so the ink does not get on the meringue. 3. Beat the egg whites in a glass or metal bowl with a hand-held mixer for two minutes. Gradually add sugar and beat for another two minutes. Add salt, cornstarch, and vanilla, and beat until stiff. 4. Carefully place the egg white mixture in the middle of the large circle or smaller circles. Create a crater in the center (for the whipped cream and fruit). This is going to be the vessel for the dessert, so take your time with the beautification. 5. Bake for 1 ½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven. Do not open the oven door until the timer goes off. The exterior will be crispy and the interior will be soft.

Whipped Cream

1 cup cold heavy cream 1 ½ tablespoons sugar 1 teaspoon pure vanilla extract 1. Using a hand-held mixer, whip the cream in a chilled glass or metal bowl. The beaters should also be chilled. When it starts to thicken, add the sugar and vanilla. Beat the cream until it becomes firm.

Filling

2 cups assorted fresh fruit fresh mint as a garnish powdered sugar as a garnish edible gold as a garnish

Presentation 1. Place the meringue disk on a serving plate. Pipe whipping cream into the crater of the disk. This adds flavor and will act as a glue.

Artfully arrange assorted fruit on the whipped cream and center of the meringue disk. Serve with a side of raspberry sauce (optional) and garnish with fresh mint, powdered sugar, or gold dust.

Secret Ingredient – Art. “The principles of true art are not to portray, but to evoke.”

– Jerzy Kosinski