Five things make a post
I am back from Vegas, where a very good time was had. The Fremont Street experience thing (the largest television on the planet!) was truly amusing, and the tribute to Queen had me thinking of Highlander the entire time. One of the vendors had a whole bunch of model/replica cars, including the General Lee, but no red & white striped Torino. I thought of lauramcewan anyway :-).
Fantastic Harriet Jones piece by amand_r: Call to Duty.
Happy birthday onci_dium! Have the very most wonderful time in the Magic Kingdom :-)
Culturally true LOLcat: ... and some of us see the kitteh as *both*
Robin McKinley's Lemon Icebox Pie
Refrigerator Lemon Pie
15-oz can or 1 1/3 c sweetened condensed milk
½ c lemon juice
1 tsp grated lemon rind
¼ tsp lemon essence or ½ tsp lemon extract
2 eggs, separated
4 T sugar
9″ graham cracker crust which you have made long enough ago for it to have solidified in the refrigerator
Put milk, lemon juice, rind, essence, and yolks into bowl; stir briskly till it’s a thick homogenous gloop. Pour whites into separate bowl; beat till half stiff, then add sugar gradually, beating till fully stiff, and then stop before what the books call ‘dry’ and I would call ‘friable’ but I’m an English major. Fold whites gently into the lemon mixture. Pour into chilled crust. Chill pie at least six hours and overnight is better.
(I am posting this here so I can *find* it again. sixtail has told me hers several times and I keep losing it. The one in my Favorite Recipes from Quilters book for some reason consistently fails to gel properly.)
Fantastic Harriet Jones piece by amand_r: Call to Duty.
Happy birthday onci_dium! Have the very most wonderful time in the Magic Kingdom :-)
Culturally true LOLcat: ... and some of us see the kitteh as *both*
Robin McKinley's Lemon Icebox Pie
Refrigerator Lemon Pie
15-oz can or 1 1/3 c sweetened condensed milk
½ c lemon juice
1 tsp grated lemon rind
¼ tsp lemon essence or ½ tsp lemon extract
2 eggs, separated
4 T sugar
9″ graham cracker crust which you have made long enough ago for it to have solidified in the refrigerator
Put milk, lemon juice, rind, essence, and yolks into bowl; stir briskly till it’s a thick homogenous gloop. Pour whites into separate bowl; beat till half stiff, then add sugar gradually, beating till fully stiff, and then stop before what the books call ‘dry’ and I would call ‘friable’ but I’m an English major. Fold whites gently into the lemon mixture. Pour into chilled crust. Chill pie at least six hours and overnight is better.
(I am posting this here so I can *find* it again. sixtail has told me hers several times and I keep losing it. The one in my Favorite Recipes from Quilters book for some reason consistently fails to gel properly.)