Favorite Shots: Bird Is The Word

Oh class.

L

Pipe Dream #120: To Use “When in Rome” As An Excuse To Do Ridiculous Things In Rome

It may be cliché, but I found myself using the phrase “When in Rome” quite often while I was, em, in Rome. It was very liberating. Actually, it was a good phrase to travel by anywhere. Many of these places I will probably never get to visit again, and I tried to have as full an experience as I could.

L

Pipe Dream #119: To Keep My Family Living – Mini Key Lime Pies

I found this juice in my fridge. It was expired. I still used it.

I mean, come on, I figured that it was citrus juice–how rotten could it get, four months after the expiration date? It won’t kill anybody, anyway. And besides, my family needed a little pick-me-up, clearly. Something to get them through the middle of the week.

So I whipped up some key lime pies, and stuck the leftover juice in the fridge…

I reduced some sour cherry syrup we had lying around (perhaps from last year?) and used it as a garnish.

L’Chaim,

L

Mini Key Lime Pies

Adapted from Nellie & Joe’s Famous Key Lime Juice bottle

For the crusts:

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar6 tablespoons butter, melted

Preheat oven to 350° F.

Line a cupcake tin with paper liners. Mix the crumbs, sugar and butter together, then press into the cupcake liners. Chill for 20 minutes.

For the pie:

3 egg yolks

14 ounce can sweetened condensed milk

1/2 cup key lime juice

Combine the yolks, milk and lime juice in a bowl. Whisk until smooth, and pour into chilled cupcake liners. Smooth out the tops of the pies with a spoon. Bake until pies are set and just golden at the edges, about 10 minutes. Let stand for 10 minutes, then refrigerate.

Before serving, garnish with lime zest, lime slices, whipped cream or sour cherry syrup.