Tag Archives: Holiday

pistachio sandies

Pistachio Sandies

Christmas is a mere 4 days away. (Seriously, how did that happen?) Even though I started listening to the Classical Christmas pandora station soon after Thanksgiving, the fact that it is already December 21st snuck up on me.   I’m sure there are some of you that are totally cookie-d out.  However, I hope that you have a little more room in your holiday baking schedule.  Continue reading

red and blue

Happy 4th of July! I hope that you are out at a BBQ or watching a parade and gearing up for a night full of fireworks. Growing up the 4th of July holiday was always a hot and steamy affair. It would start with a July 3rd night at the Pavilion for the free concert complete with picnics and real cannons for the 1812 Overture. The next morning was the parade where I would dress up my bike with patriotic streamers and ride with the Indian Spring Village Float. The afternoon would be filled with cold watermelon, swimming pools and BBQ. Ended with a fireworks display over the golf course and the lake. I am unfortunately “celebrating” with some Contracts and Real Property review (but maybe I will throw in some Con Law for good measure) on a somewhat rainy and cloudy 4th. Today wasn’t a total bust because the farmers were out bright and early this morning at Green City. Continue reading

This is Love.

I hope that y’all enjoyed your Valentine’s Weekend.  Wasn’t it nice having Valentine’s fall on a Saturday?  I thought it was perfect.  Dave and I went for an early grocery shopping run with Brian and Julia, then I came home and made these scones that I knew I had to try as soon as I saw the recipe on “Eggs on Sunday”. 

We then spent the day doing our laundry, helping a friend roll out pasta dough for his Valentine’s dinner and spending time with each other.   I also got to open the presents that Dave has been wanting to give me all week (they came in the mail and the boxes were just sitting in the living room).

It has been pretty fun telling people that Dave got me beans for Valentine’s. Yes beans. But he knows me too well because I have been eyeing Rancho Gordo from afar, and I finally get to see what all the fuss is about!

They are beautiful looking beans, especially the Ayocote Morado which are a deep purple. It will be lots of fun researching creative ways to use them! Any suggestions?

Dave also got me the SATC movie dvd which we promptly watched on Saturday night (he really loves me) and a yoga block after he watched me struggle to do extended side angle using Lucy’s scratching incline for balance. I couldn’t think of anything that Dave needed (or even anything he really wanted) so I decided to make him his favorite dessert. Key Lime Pie.

Key lime pie has never been one of my favorites. It isn’t that I don’t like the taste, I do, I just would never go out of my way to order it at a restaurant or have a slice if there is something chocolate or berry-filled around. After searching around the internet for a good recipe, I decided to pull out my The New Best Recipe book and low and behold, they had scientifically tested recipes for the “best” key lime pie.

I will admit that this was a pretty tasty dessert, and I have enjoyed 2 slices from the plate throughly. Dave also gave it his stamp of approval and he has eaten ALOT of key lime pie.

Key Lime Pie
From: The Best New Recipe Book p.909

Lime Filling
4 teaspoons grated zest and 1/2 cup strained juice from 3 or 4 limes (don’t bother measuring, I didn’t)
4 large egg yolks (save the whites for an omelet!)
1 (14oz) can sweetened condensed milk

Graham Cracker Crust
9 graham crackers (5oz) broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and kept warm

Whipped Cream Topping
3/4 cup chilled heavy cream
1/4 cup (1 oz) confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional, but its pretty)

For the filling: Whisk the zest and yolks in a medium nonreactive bowl until tinted light green, 2 mins. Beat in the condensed milk, then the juice; set aside at room temp to thicken (about 30 mins).

For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a food processor, process the graham crackers until evenly fine, about 30 secs (should have 1 cup of crumbs). Add the sugar and pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer crumbs to a 9 inch glass pie plate and press on the bottom and the sides to form a crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 mins; transfer to a wire rank and cool completely.

Pour the lime filling into the crust; bake until the center is set yet wiggly when jiggled. [isn’t that a great description?], 15 to 17 mins. Return the pie to a wire rack; cool to room temp, then refrigerate until well chilled, at least 3 hours.

For the topping: Whip the cream in a chilled bowl of an electric mixer to very soft peaks. Adding the confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Spread the whipped cream evenly with a rubber spatula. Garnish with sugared limes slices. Serve to the ones your love.

A Merry Christmas Indeed


I just wanted to share my happiness of the TCU victory over Boise State last night. It was an INTENSE game but I was so glad that we won in the end!

I have also been enjoying lots of the amazing holiday style Shiner called “Shiner Cheer”. I actually found it at a bar in Chicago before I was home. If you live in a state that distributes Shiner, look for it. They describe it as “an Old World Dunkelweizen brewed with Texas peaches and roasted pecans. The malty flavors of this dark wheat ale are enhanced through the use of malted barley and wheat. And Kräusening ensures a smoothness that makes the subtle peach and pecan flavors all the more satisfying.” You can really taste the peach strong at first but then it mellows out to a rich beer.

I hope that you are enjoying friends and family where ever you are. I am heading back to Chicago tomorrow but I have enjoyed hanging out with my Mom in Texas. I have packed 8 jars of salsa and I am bringing back 60 flour tortillas to stick in the freezer. I forgot how much Tex-Mex is really something that you can only get in Texas!

A Happy Thanksgiving



I didn’t manage to post yesterday because after I got back to my apartment at 11, unloaded all the bags and granny cart of half my kitchen items that I took to Mehul’s to finish up the cooking, took a hot bath, I was ready to go to bed!  Even though I didn’t travel to Texas or PA with Dave, I had a very wonderful Thanksgiving.  I cooked for two full days (corn bread stuffing, Twofer Pie for this week’s TWD, Caramelized Apple and Pecan Pie , French Silk Pie, and my first TURKEY.)

The wonderful spread

Sliced Turkey and Stuffing (with and without sausage)

Pies...3 different ways

Since I really need to get working on my Advanced Tax Transactions takehome final, I should finish right here. I had a great time meeting new friends and trying new recipes. I will post about everything that I made in the future but the next 2 weeks are going to be stressful and finals packed.

I hope you all had a wonderful Thanksgiving!