Before I stopped subscribing completely to Apartment Therapy and it’s food-focused blog, The Kitchn, I followed their recipe for a sourdough starter and the basic sourdough bread recipe that followed a week later (I stopped subscribing because I was tired of lusting after home decor items that I will never afford and feeling so bad about my own apartment for not living up to the gorgeous spaces featured on the site).
The recipe is pretty good and pretty fail safe. I’ve made the bread twice now and the second time around made for the tastiest loaves. I am attributing this to the fact that the starter was older, hence the flavors more complex and developed.
I think this bread is enjoyed best when toasted and spread with butter. I’ve been indulging in two slices for breakfast every morning. Certainly not Weight Watchers friendly. At all.
The old theme I was using was messing up my RSS feed. So, we’re back to this design for now. Maybe permanently. Who knows? I’m so fickle!
There are some glitches with this theme and my changes to the sidebars aren’t showing. So, bear with me as I work everything out!
I printed up my final paper Tuesday night around 6 p.m. and immediately began thinking about how I would make a key lime pie that evening. This pie had been on my mind for about a week. So, after a trip to the pub for a celebratory beer and burger, I embarked on my first key lime pie-making adventure. Slightly buzzed, totally enthralled with my temporary freedom from using vocabulary that involves Latin and Greek phrases. (Although my dreams that night were riddled with theological problems.)
The recipe is from the May 2003 Gourmet (there’s a printable version of it on Epicurious, so I am going to refrain from reprinting the recipe). I made some fresh whipped cream using a teaspoon of sugar, a 1/4 teaspoon of vanilla and 8 ounces of heavy whipping cream. It’s definitely worth serving the pie with a fresh bowl of this because the mellow, fluffy mouthfuls of cream nicely offset the tart custard.
Candying the limes is fun, too. Just slice up a lime into very thin slices and coat with sugar. Set the slices on a plate and in to the fridge overnight. Right before serving, cut halfway through the lime and twist to garnish.