I had a spare pie crust rattling 'round my freezer, so last night I baked my first solo lemon meringue pie. (My mom and I used to make them all the time, particularly for my birthday; it was my favorite pie until I discovered the super-tasty and far simpler chocolate pie.) The instructions on the Jell-O pudding box are easy enough to follow, and having a stand mixer makes the meringue a breeze. I took it to work, where it seemed to be well-received. (Although that might have had something to do with the fact that I whined all morning that no one was eating my pie.)
When I came home, I started cooking this recipe for vegetarian curry from Stepfanie (whose blog is an inspiration for anyone who wants to eat healthier food, and who - as I've mentioned - also contributes to the Enquirer Foodie blog). Her recipe - which involves rice, a sauce, pan-fried tofu, stir-fried vegetables, and lots of chopping and grating - took me the better part of two hours to make. It's a tasty enough curry, but I didn't get to eat it until 10 p.m. Plus, I wound up eating half the block of tofu in pre-dinner nibbles. Maybe save this one for the weekend, kids ... or skip the lime zest. I spent like 15 minutes zesting those limes.
Ah, well - I guess not all kitchen experiments can be a total success. At least I have plenty of curry and stir-fried veggies left over for the rest of the week.
2 comments:
I am very impressed at your zest! Whenever a recipe calls for lime zest or any other kind, I just smile politely and pass to the next step. It seems like way too much trouble.
After posting this comment, I ended up having sangria with friends that called for "zest of 2 limes." We realized too late that you were supposed to strain it out before consumption.
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