I know your birthday is probably technically over in NZ, but stateside you've still got a few good hours left ;) Love you tons!
Sunday, June 27, 2010
Happy Birthday, Jes!
I know your birthday is probably technically over in NZ, but stateside you've still got a few good hours left ;) Love you tons!
Saturday, June 5, 2010
Photo's I forgot to put up in March...
I went to Chicago for my cousin's wedding in March. While I was there I got to meet up with Amy, which was really nice. It was great to catch up! I had a mean cold, so Saturday we just took it easy and hung out at my brother's apartment. Sunday we went to a pizza place with my entire family, which was pretty fun. I got to spend a lot of time with my family which was great because I have not seen them much in the last few years. Corin was living near Wriggleyville so we stayed with him, which was pretty cool. Claire and I went to the Robi House, built by Frank Lloyd Wright near the University of Chicago, which was beautiful. I was just talking to Amy and she reminded me that I still had not put up the photos, so here they are!
Wednesday, June 2, 2010
Key Lime Pie
This looked so good when I saw it online! I realized I had all the ingredients in the house and it turned out great! I think it's a new summer favorite in our house.
Okay, Okay... I did have a tiny piece for breakfast. You caught me. :)
Key Lime Pie
4 teaspoons grated lime zest
1/2 C. fresh lime juice (5-6 limes, or more if using only key limes!)
4 egg yolks
1-14 oz. can sweetened condensed milk
green food coloring (optional)
1 graham cracker crust
1-8oz. tub whipped cream topping
First remove the lime zest from the whole lime or key limes until you have 4 teaspoons. Use your cheese grater. Cut the limes in half and squeeze out the juice being careful to not include any seeds. Whisk the egg yolks and lime zest together in a bowl. Beat in sweetened condensed milk, then lime juice and set aside at room temp until it thickens a little. You may want to add a few drops of green food coloring if you want it to look more green. Preheat oven to 325 degrees. Pour mixture into crust, bake for 5 minutes until the center is set, but still wiggles when shaken. Remove from the oven and cool to room temp. Refrigerate for at least three hours until chilled. Serve with whipped cream topping and decorate with a lime wedge.
4 teaspoons grated lime zest
1/2 C. fresh lime juice (5-6 limes, or more if using only key limes!)
4 egg yolks
1-14 oz. can sweetened condensed milk
green food coloring (optional)
1 graham cracker crust
1-8oz. tub whipped cream topping
First remove the lime zest from the whole lime or key limes until you have 4 teaspoons. Use your cheese grater. Cut the limes in half and squeeze out the juice being careful to not include any seeds. Whisk the egg yolks and lime zest together in a bowl. Beat in sweetened condensed milk, then lime juice and set aside at room temp until it thickens a little. You may want to add a few drops of green food coloring if you want it to look more green. Preheat oven to 325 degrees. Pour mixture into crust, bake for 5 minutes until the center is set, but still wiggles when shaken. Remove from the oven and cool to room temp. Refrigerate for at least three hours until chilled. Serve with whipped cream topping and decorate with a lime wedge.
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