I have a beautiful new quilt to show you, one that I made on commission. All I need to do is take some pictures of it.
Unfortunately, it was not the day for pictures.
It's been one of the worst weather days I can remember here in west central Florida-- severe thunderstorms, tornadoes all over the place, just a mess all day. Luckily, I've been off from work this week so I didn't have to drive anywhere except to my son's school. But pictures of the new quilt were just not going to happen today.
So what's a girl to do?
Make pie, of course!
Let's make this particularly ironic: today's recipe is a SUNSHINE state favorite, Key Lime Pie. The recipe is from King Arthur Flour . If you have any interest in cooking, and especially baking, do yourself a favor and click on that link, AFTER you read through this recipe, and print it out or copy it down. It's really easy and really good.
Key Lime Pie
preheat the oven to 350 degrees.
Combine in the food processor: 10 Vienna Finger cookies, 4 slices plain white bread, and 6 tablespoons melted butter.
Process until finely ground, then dump into a 9" pie plate.
My Resident Master Pastry Chef demonstrates proper technique for pressing the mixture into the pie plate.
Bake the crust for about 20 minutes, until it's golden brown, then set aside to cool while you prepare the filling.
8 oz. cream cheese, softened
1 14 oz. can sweetened condensed milk
1/3 cup lime juice (from key limes or regular limes)
1 cup sour cream, at room temperature
1/8 teaspoon lime oil (that's the small bottle in front. It's an optional ingredient.)
Using an electric mixer, beat the cream cheese until soft, then add the remaining ingredients and beat until well combined and smooth. Pour into the cooled crust, then refrigerate for several hours before serving.