Hello, everyone! The past two days have been busier than normal; Weiss has started swimming lessons for the next two weeks, and he actually has done well without me in the pool! Today he started out on the wrong foot; he did not want to leave the house this morning for lessons (they are at 8:30, so he's not always in a happy mood at that time), but he eventually enjoyed them and at the end of the lesson, didn't want to leave the pool. Afterwards, Kaili came over to keep him while Carol Rhodes, our CBS Bible Study Director, picked me and another group of CBS facilitator ladies up to attend our monthly brunch at Carol Dold's home outside of Burnet. It was a long drive into the country to a place called Wolf Creek Ranch, but the view was well worth the drive! Her home was deep into the ranch, which is now home locations with EXCELLENT views and acreage. Carol had windows all around her home, and even though it is not presently hummingbird season, she had SO many of them (probably 15 or so at one time).... I have never seen so many at feeders in my life.... I could watch them all day....
Carol said she had estimated at peak season, there were over 50 hummingbirds at one time! Amazing. She has to refill her feeders daily (and she has 3 in the back, 2 or 3 in the front), and I could literally see the nectar "bubbling up" because the hummingbirds were drinking so much, so fast. Carol also had many butterflies because she had planted certain things which attract them. Anyway, can't you see I was very impressed????
I brought a raspberry tart from Whole Foods. If you haven't tried one, they are WONDERFUL.... They are in the frozen section, and look and taste homemade. However, last night, we had some extra key limes, and I made a key lime pie, which I do often, but I normally top it with fresh whipped cream (Logan doesn't allow Cool-Whip in this house, folks....Only the real McCoy.......) Anyway, I LOVE MIRENGUE---so I thought I would make it with mirengue.
I'll post my super simple recipe......
COURTNEY'S KEY LIME PIE
1 HEB graham cracker crust
1/2 cup fresh key lime juice (approximately 12 key limes or so)
2 teaspoons of fresh key lime zest
4 large or extra large egg yolks (save the egg whites)
1 can Eagle Brand sweetened condensed milk
Preheat the oven to 350. Beat the 4 egg yolks until they are thick and a light yellow. (Don't overbeat.) Turn the mixer off and add the Eagle Brand. Turn the mixer to low and add half of the key lime juice. Continue mixing until mixed together and add the zest and the rest of the juice. Mix together and pour into graham cracker crust. Bake 10 to 12 minutes, or until filling is firm.
For mirengue:
Beat the 4 egg whites in a metal or glass bowl. Add 1/3 teaspoon or so of cream of tartar to give structure (If you have to use the same beaters, make sure they are completely dry or the moisture will keep the mirengue from rising properly.) When the egg whites form soft, foamy peaks, slowly mix in 3/4 to a cup of sugar, depending upon how sweet you want your mirengue. Spread the mirengue on the hot key lime pie filling so that the mirengue's bottom can slightly cook and keep it from shrinking during baking. Bake 325 to 350, watching the top of the mirengue until it is a nice golden brown.
Store the pie in the refrigerator and DEVOUR it!!!!
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