THURSDAY
Michael phoned me at lunch time this afternoon to let me know that he would be on the late ferry this evening & suggested that the kids and I meet him in town for dinner…
Here comes Daddy…
And a few minutes later…
My dinner plate this evening…Baby Beet Salad with Greens, Goat Cheese, Pistachios, Pickled Shallots & a Citrus Vinaigrette…
And just like that, my afternoon completely opened up {love when that happens}! Time, my unexpected gift today…I decided to look ahead and get my calendar organized for the coming month. A part of me always cringes at the thought of May. Second only to the month in between Thanksgiving & Christmas, May is always so very busy. The end of the school year is in sight and with that comes school concerts, play productions and open houses not to mention graduations, birthdays, Mother’s Day and, not far behind, Father’s Day. Today, I began making my lists and scouting around cyberspace for inspiration. Once again, the folks over at To & From Magazine have come through with a fabulous guide for the Spring gift-giving season. Are you looking for a little inspiration in this area as well? Then click on the guide below and browse over 100 pages of gift ideas {in all price ranges} for graduations, birthdays, showers, weddings & those awesome Moms and Dads…
In case all of that shopping left you feeling a bit famished, I thought I would include this lovely Key Lime Pie recipe I stumbled upon last week @ Desserts for Breakfast. The original version was served up as mini key lime “heart-lettes”. I tweaked the crust recipe just a bit to make my pie but the filling recipe remains unchanged {sans green food coloring}…
Key Lime Pie {adapted from Desserts for Breakfast}:
- 3 cups graham cracker crumbs (Honey Maid Cinnamon Graham Crackers run through a food processor)
- 1 cup melted butter
1. Combine graham cracker crumbs and butter in a bowl.
2. Divide & press the crumb mixture into 2 individual pie plates, making sure the thickness is uniform throughout.
3. Put the crusts in the freezer while making the filling.
The Filling
- 2 {14 ounce} cans condensed milk (NOT evaporated! Condensed milk is sweetened)
- 8 large egg yolks
- 2-3 Tablespoons key lime zest
- 1 cup freshly-squeezed key lime juice (about 20 limes)
1. Preheat oven to 325 degrees F.
2. Combine milk, yolks, zest, and juice in a bowl. Whisk until smooth.
3. Divide & pour mixture into the crumb-prepared pie plates, filling about two-thirds full. Bake for 13-15 minutes until the center looks set but moves like jello when you give the plate a bit of a gentle shake.
4. Remove plates from oven and let cool completely. Serve with Vanilla Whipped Cream {recipe follows}
The Whipped Cream
- 16 ounces {2 cups} heavy whipping cream
- 2 teaspoons pure vanilla extract
A few hints to make your whipped cream experience go smoothly: {Compliments of The Huffington Post}
- Put your mixing bowl in the freezer for a while before you start whipping. Heat is the enemy of whipped cream, and when you whip cream, you create friction. Having a cold bowl (and even a cold mixing whisk if you want), will ensure that you get light, fluffy cream in no time.
- Don’t add sugar or flavoring too early. If you want to add superfine sugar, honey, vanilla, cocoa powder, etc., wait until you’ve whipped the cream a bit and it starts to thicken. How much? There is no exact science, just take a deep breath and ask yourself if it’s thicker than it was when you started. Also, regular sugar can weigh down your whipped cream and make it harder to whip. The solution: use powdered sugar!
- Once your cream starts to thicken enough that you see your mixing device leaving distinct trails along the way, slow it down a bit and play close attention. There are only two ways to mess up whipped cream: by mixing too little, or too much. Too little and it will be watery. Too much, and you’ll be on your way to butter.
- Whip your cream until it holds soft peaks. That means, when you lift your mixing utensil out of the cream, you should be able to gently dollop it from your whisk. Not too runny, not too stiff.
Tomorrow is FRIDAY!!! See you then…
