Whew! What a busy couple of weeks. Work has been pretty hectic, Justin’s been super-busy with freelance gigs, and we haven’t been eating at home much. That’s all going to change, though…we’re determined to spend less, which means NO MORE EATING OUT. Or, less eating out. (I know myself too well to say I won’t eat out…)
Another thing that’s been keeping us busy is this:
We got scooters! They are too much fun. I don’t know why I didn’t buy one before…I’ve wanted one for years and years. Well now that I have one, I try to spend time on it fairly often. I’d love to ride it to work each day, but it means getting up earlier and being careful about what I take with me. I haven’t quite gotten that down yet.
I wanted to share a recipe that I made a while back that was so incredibly easy and yummy. No photo this time…though I wish I would have taken one. Actually, I have a few recipes that I’ve made recently that I forgot to take pictures of. I hate that.
I also made crazy cherry popcorn balls for a coworker’s birthday. She requested “something red.” They were fun to make, and they went over fairly well at work. There were a few people who wouldn’t touch them because they were bright red, and thus “unnatural.” I can see that.
Okay, on to the recipe.
Random fun link: Wasted Food, a blog about, well, wasted food. And how to avoid it.
Tiny Key Lime Pies
- 6 miniature graham cracker crusts (or 1 regular graham cracker crust)
- 1 1/4 cups sweetened condensed milk
- 3/4 cup fresh key lime juice
- 1 cup heavy cream, whipped to soft peaks
In a large bowl, whisk together the condensed milk and lime juice until well blended. Gently fold in the whipped cream. Pour the mixture into crusts. Refrigerate at least 2 hours before serving.
Makes 6 tiny pies, or 1 regular pie (8 slices).
Source: Entertaining for a Veggie Planet by Didi Emmons.