but why?

So, you've heard from Molli, and how going gluten free was nothing less than a miracle for her. For those of you who know me, you know I am not gluten intolerant (I'm intolerant to wine sulfites, and pollen & dust, and assholes, but gluten seems to be okay.). And you're probably all, "What's your angle, missy!?" Good question. And thanks for not calling me "ma'am", which makes me think of little old ladies.

Anyways. My angle is that I'm interested in food. Real food, whole food. Food that nourishes the body and tantalizes the tastebuds. I believe food can be - should be - a conscious choice and an everyday pleasure, in a thoroughly sustainable way. Because my own preferences are for "Real Food" (which I might generally describe as hormone, antibiotic & preservative free that doesn't taste like "health food"), I experiment.

I'm fascinated by the possibilities of meal choices, and the alchemy of food - how combined textures make entirely new products. Food is something we must take into our bodies to survive, but instead of using food as an incredible tool, it's one of the most automatic actions most people perform.

I want to know WHY food is bought and sold and stored the way it is, where it comes from, how it traveled to my plate, and what effect it has on the body - no skewing necessary. I'd like the truth, please. Good intentions on the side.

Now, that's enough preachin'. ...all that talking has put me in the mood for a long walk and a picnic. Here's a recipe for a delightful cold picnic salad.

Not-Potato Picnic Salad
You need:
a carton of grape or cherry tomatoes, sliced in half
1 can shoepeg corn, drained
1 can black beans, drained
2 tablespoons cilantro (washed & chopped)
1 tablespoon lemon juice
2 tablespoons olive oil
salt & pepper to taste

Mix all in big bowl. The end. (I KNOW! SO EASY! And delicious. This actually tastes better after sitting a day too.)

Pie is what's happening now

You are probably like, but why didn't you post in March? And the thing is - well. I didn't feel like it. There ya go. See, I am out of fancy excuses. (I mean, I have some saved up for emergencies, but I can't embellish everything I want to because it turns out that strains my credibility.)

So here is what up. I have been sick, but I've written enough about plagues for right now. Bored. So bored. In much more exciting news, I have a new p/t gig involving tasty drinks and delicious sweet & savory pies. I know. I know you are jealous. Probably you should come see me, and I will make you a fancy drink and hand you a piece of (chock full of love and fruit and sugar) pie, and you will probably get a little tear in your eye.

So because pie seems to be the theme of my life right now, here is a recipe for one of my favorite pies. And coincidentally, it is the easiest pie to make ever with hardly any ingredients, perfect for lazy spring afternoons.

Key Lime Pie
Filling
4 egg yolks
1 14 oz can of condensed milk
1/2 cup key lime juice (about 3-4 key limes, squeezed)

Optional Topping
1 cup whipping cream
2 tablespoons sugar

Crust
*1 cup gluten free graham crackers, smashed
1 tablespoons sugar
4-5 tablespoons butter

Preheat oven to 350 degrees F.

For the crust, mash all your ingredients together. You want the texture to be viscous and sticky so you can mash it to the pan in a crust that will hold together. (These ingredient amounts are flexible - I like a slightly less sweet crust, so you may like more sugar. Add more butter if the mixture isn't sticking together, or more graham crackers if the mixture is too runny.)
Bake crust for 10 minutes (keep an eye on it so it doesn't burn) and let the crust cool.

For the filling, mix yolks, condensed milk, and key lime juice. Whisk together (mixture will thicken a bit). Pour mixture into cooled pie crust and bake 15 minutes (the filling will set even more as it cools).

For the optional topping, use an electronic mixer to whip cream and sugar. The longer you whip the mixture, the fluffier it will get. You can layer it on the whole pie once it cools, or dollop it on individual slices.

*If you can't find gf graham crackers, this recipe is pretty good. Or if you don't want a graham cracker crust, Molli's staple gf pie crust is a winner.

When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmm, boy. - Jack Handey