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3444. Ms. No - 1/3/2006 9:10:47 PM Key Lime Pie
2 14oz cans sweetened condensed milk
1 cup Key Lime Juice
2 whole eggs
1 cup fat free sour cream
2 tbl powdered sugar
1 graham cracker pie crust
Blend condensed milk, key lime juice and eggs together. Pour into pie shell and bake at 325 for 15 minutes.
Remove from oven and allow to cool.
Whip powdered sugar into sour cream and spread over top of cooled pie. Use lime wedges or grated lime peel for garnish.
Refrigerate at least two hours before serving.
3445. judithathome - 1/3/2006 9:32:36 PM HEL-lo!! 3446. Ms. No - 1/3/2006 10:27:55 PM I like it because it's a bit less sweet than the whipped cream topped versions and I'm not a fan of meringue.
Oh, yeah, and it's ridiculously easy! 3447. thoughtful - 1/3/2006 10:36:37 PM ...and I'm not a fan of meringue.
ACK! I LOVE meringue. Lemon meringue pie was one of my faves and for awhile I was addicted to the meringue cookies from trader joe's. Once I made a floating island dessert which is dollops of meringue floating on custard, Yum.
And then there was our other fave...baked alaska. We always had this deal that whoever's birthday it was got to pick the menu including the dessert. Baked alaska made that list quite a few times. 3448. thoughtful - 1/3/2006 10:40:35 PM There's just something wonderful about popping a cake loaded with ice cream into a hot oven to brown up the meringue:
 3449. Ms. No - 1/3/2006 10:51:00 PM That is a thing of beauty! I think maybe it's the texture that doesn't grab me. There's certainly nothing wrong with the taste. 3450. judithathome - 1/3/2006 10:53:06 PM Keoni just raced in to drop off cleaning and he saw the Key Lime Pie recipe and insisted I copy it to documents. Heh. 3451. Jenerator - 1/3/2006 11:25:59 PM Eduardo's Key Lime pie is pretty good. 3452. Ms. No - 1/3/2006 11:54:31 PM Just to insert some vitamins:
Did I mention the best green beans I ever had? A friend of mine cooked out London broil for me on Christmas Eve afternoon and he served green beans on the side, steamed and then lightly sauteed in Bragg's Liquid Aminos and toasted sesame oil. The steak was good but I'd have been happy to feast on nothing but green beans, they were so delicious!
Partly I was impressed because green beans have always just been a kind of "okay" side dish so far as I'm concerned. I think that's due to growing up in the South where they were always either canned or overcooked or both.
That's never made sense to me. There's plenty of fresh, delicious produce available in the South so why oh why would anyone ever served canned green beans? 3453. thoughtful - 1/3/2006 11:57:03 PM Never heard of bragg's liquid aminos...what is it? 3454. Ms. No - 1/4/2006 12:55:50 AM It's a seasoning sauce you can find in the health food section of your grocery store. Looks kind of like soy sauce but isn't nearly as salty or as vinegary. I've no idea what's in it. Amino acids presumably but how they get them I don't know. There's supposedly some Bragg Diet for Better Health I think, but I was too busy rolling my eyes in rapture over the beans to read the bottle. 3455. Ms. No - 1/4/2006 12:57:32 AM Here you go: Bragg's Liquid Aminos 3456. thoughtful - 1/4/2006 3:49:15 PM Interesting..I never heard of the stuff. I'll have to give it a try. 3457. Jenerator - 1/4/2006 4:50:03 PM Anyone work out witha bosu ball before?
Here's one way to use it:
 3458. Jenerator - 1/4/2006 4:54:24 PM I actually had it flipped over so that the ball is on the bottom and the disc is on the top. The challenge is to find the balance while demosntrating perfect form in certain exercises. The lady above is doing simple squats which are pretty easy until you have to focus while standing on a moving ball. I had no idea how challenging this was until yesterday. I did 60 of those babies, and now I am having some muscles hurt that I didn't know I had.
3459. thoughtful - 1/4/2006 5:26:20 PM I had to do balancing exercises on one foot on a wobble board of some sort as PT for my broken ankle. It was not pleasant. In fact, it hurt a lot. Then I got good at it so it wouldn't hurt so much and then they made me do it with my eyes closed. Balancing with your eyes closed is a whole nother thing.
3460. Ms. No - 1/4/2006 7:08:39 PM Which is somewhat periferally connected to something that I noticed this weekend.
My youngest nephew started walking about a month ago. At first he'd walk with his arms straight up in the air since I suppose that's how he'd learned to balance best while a parent was holding his hands.
Now his arms have come down to where his hands are about shoulder height, but he's also developed the habit of carrying things back and forth. This is not a problem when the items are small --- a shoe, a stuffed toy, a raisin --- but when I was visiting this weekend he picked up a gigantic plastic ball and carried that around. He very obviously couldn't see around it and yet he marched on blithely without a care.
All I could think was that I'd be hard pressed to walk at all much less so confidently if I could not see around what I was holding. I had to carry a large box down a flight of stairs the other day and I nearly fell twice before deciding to lean my shoulder against the wall as I descended. It freaked me out that I couldn't see my feet.
So then I tried walking down the stairs carrying nothing at all, but not looking at my feet and that was freaky too.
It never occurred to me how much my sight informs my sense of balance. Horses are just the opposite. Blinker them or blindfold them and you can lead them pretty much anywhere. If I can't see where I'm walking it's nearly paralysing. 3461. thoughtful - 1/6/2006 3:53:15 PM I was curious about Bragg's amino and did some more research. It would seem the stuff is made with hydrochloric acid which when neutralized yields the salt.
2HCl + Na2CO3 ===> 2NaCl + CO2 + H2O
It also contains glutamic acid which is the upsetting ingredient in MSG.
So while it may taste good, I'd suggest using in moderation. Those sensitive to MSG may want to avoid it all together. 3462. thoughtful - 1/6/2006 10:44:49 PM So here's my current thinking...
Roast pork loin (garlic and caraway seed rub)
Apple/cranberry chutney
Oven roasted sweet potatoes and onions
Cauliflower polonaise
Mixed greens with carrots and radishes and a dijon vinagrette dressing
Still debating on dessert and appetizers... 3463. Ronski - 1/7/2006 2:43:45 AM 
I've been accumulating some orchid photos. This is Burrageara Stefan Isler "Red," a compact really beautiful orchid that I have bloomed twice since buying just by leaving out on the deck during the summer, with water and fertilizer, of course, in semi-shade.
Burrageara is in the Oncidium family of orchids, and is a 4-way cross with Miltonia, Oncidium, Odontoglossum, and Cochlioda. The lattermost adds the red.
It bloomed for me at Christmas, too, which was neat given the color. This one I recommend.
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