Thursday, May 22, 2008

Lather. Rinse. Repeat.

"I see it! I see it!!!"

So close...

Play with me St00pid Ball! Play with me!!

Got it!


There are days when I thank Gawds we discovered rubber. Lately, I have been very thankful for dog toys. She has figured out how to hold the regular kong ball upside down and squeeze just right to get the treats to come out. We have reverted to this new Kong toy. Much harder to get the treats from. Yay!

Your Daily Dose of Cool Things:

Click Here to see the artwork of Thomas Doyle

Daily Earworm:

Your Daily Dose of Wonderful Design:

Trends Now Kitchen System

Your Daily Dose of Inspiring Words:

A man has made at least a start on discovering the meaning of human life when he plants shade trees under which he knows full well he will never sit. D. Elton Trueblood

Your Daily Dose of Wicked-Good Food:

Persian Lime Pie

Our "regular" limes are called Persian Limes. The recipe below is similar to key lime pie, but a little different, a bit more tangy and with a little added ZIP! from the ginger.

Pre-heat oven to 375 degrees

1 cup fine corn flour
1/2 cup AP flour
1 tablespoon confectioners sugar
1/2 teaspoon salt
1 tablespoon grated rind of lime
1/3 cup walnut oil

Combine all in a bowl and work with fingers until it resembles coarse damp sand. Press into a springform pan lined with parchment paper. (I used the medium) Bake at 375 for 10-12 minutes or until lightly browned. Remove and cool completely.

1 can sweetened condensed milk (I know...I know...)
4 large egg yolks
the juice of six limes up to 1/2 a cup

1 teaspoon ginger juice (I used bottled ginger juice. You can find it at Whole Foods) Or reconstitute 1/2 teaspoon ginger powder with 1/2 teaspoon water.

Fill the pie shell with the filling and bake in the oven at 375 for an additional 15-17 minutes, until the top is lightly browned but not split. Allow to cool and dust with confectioner's sugar OR top slices with whipped cream.