Thursday, October 16, 2008
Friday, October 10, 2008
is it fall?
i think it's fall here now. or as close as we get to fall. the highs this weekends are supposed to be in the 70s. some "wintry western storm" is gonna make it snow up north, and it brings us nice weather! how convenient! finally i got to start riding my bike to work again this week since the highs were below 100. and i haven't had the a/c on in almost a week! it's craziness, this season of change.
the most important thing about fall, those cooler temperatures mean i can turn the oven on without getting heat stroke! so i baked a loaf of no-knead whole wheat bread this week. it was not that fantastic, but not bad. just denser than i'd imagined.
i also got some mexican limes (they are small limes, like key limes, but i think they call them mexican because slices often are served with mexican food) from my friend barbara at work. she has a tree at her house. so i made her a lime pie and we shared it with the people at work. i swear, it is the easiest pie to make. 4 ingredients in that filling. but it is so delicious. so everyone at work wanted the recipe. i adapted it from various key lime pie recipes until i liked it. i think the real key is the zest, it gives it a real nice tang. so, in case you are in need of a lime pie, here is my recipe. barbara likes to remind certain people at work that she thinks i'm smarter than them by calling me dr. liz, so she named this pie...
dr. liz's lime pie
1 graham cracker crust (make your own or buy one, doesn't matter to me)
14-oz can of sweetened condensed milk
2 eggs
3/4 cup lime juice
1 tbsp lime zest
mix together the milk and eggs. gradually stir in the lime juice and zest. pour this mixture into the crust. bake at 350F for 20-30 minutes, i take it out when the edges just are starting to crack. serve with whipped cream--you can buy some ready-whip or make your own with 1 cup whipping cream+1 tbsp powdered sugar.
the most important thing about fall, those cooler temperatures mean i can turn the oven on without getting heat stroke! so i baked a loaf of no-knead whole wheat bread this week. it was not that fantastic, but not bad. just denser than i'd imagined.
i also got some mexican limes (they are small limes, like key limes, but i think they call them mexican because slices often are served with mexican food) from my friend barbara at work. she has a tree at her house. so i made her a lime pie and we shared it with the people at work. i swear, it is the easiest pie to make. 4 ingredients in that filling. but it is so delicious. so everyone at work wanted the recipe. i adapted it from various key lime pie recipes until i liked it. i think the real key is the zest, it gives it a real nice tang. so, in case you are in need of a lime pie, here is my recipe. barbara likes to remind certain people at work that she thinks i'm smarter than them by calling me dr. liz, so she named this pie...
dr. liz's lime pie
1 graham cracker crust (make your own or buy one, doesn't matter to me)
14-oz can of sweetened condensed milk
2 eggs
3/4 cup lime juice
1 tbsp lime zest
mix together the milk and eggs. gradually stir in the lime juice and zest. pour this mixture into the crust. bake at 350F for 20-30 minutes, i take it out when the edges just are starting to crack. serve with whipped cream--you can buy some ready-whip or make your own with 1 cup whipping cream+1 tbsp powdered sugar.
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