Wednesday, October 06, 2010
The key to any good vacation...
I'm back! After a wonderful week of vacation in South Florida, I'm back in Atlanta, a little more tan, a little more rested...now trying to get my head in the work game again. Here are a few highlights of my trip to the Sunshine State: going to a Polish-Dominican wedding and watching the bride's family tear up the dance floor when the salsa band played; catching up with old friends across South Florida; sitting in a bar in South Beach and eventually discovering there's a monsoon outside when the bartender starts piling sandbags around the door; drinking sangria at a wonderful bodega in Key West before watching the sunset at Mallory Square; catching a rockin' bluegrass band at a fun dive bar; trying out dozens of different hot sauces and marinades at the Peppers of Key West taste test counter...and finally, watching the fish swim up while wading in the crystal clear waters along Bahia Honda State Park. Speaking of Key Lime Pie, I've now got a hankering for the tart and tasty dessert. For those that might not have known, the dish is named after the small key limes common throughout the Florida Keys. We actually ate some off the key lime tree at the inn where we stayed...yum! And in another FYI: key lime juice (unlike regular lime juice) is a pale yellow - as is the filling in the pie. Some cooks add food coloring to give the pie filling a green color, but this is largely frowned upon by folks in the Keys.
Anyhoo, a friend recently passed along this delicious, low-cal, bake-free Key Lime Pie recipe a few weeks ago. I think I just might have to whip some up this weekend, minus the food coloring, of course!
Key Lime Pie
8 oz sugar-free Cool Whip
1/2 cup Key Lime juice
1 can low-fat condensed milk
1 graham cracker shell or tarts
Mix above ingredients and refrigerate until firm.
Fill shells and eat.