All people are committed people
I had this great epiphany a couple of days ago. On a breezy, ritualistic night of scrabble, we sat under a frangipani tree in a coffee shop with a friend. By “we” I imply Me and the Mister (my object of affection, my intended, my plus one, my old ball and chain, hope he isn’t reading). So this chubby friend of ours who has been single for almost half a decade now, tells us he has an announcement to make. Don’t blame me for jumping to conclusions but the latest trend says announcements in my circle have a lot to do with shehnais and eventually baby bouncers. So me being me, quickly drew tried to draw a conclusion but with this guy Icouldn’t. It had been a long, bumpy ride for him with his family hellbent on arranging matrimony, each time I thought this one would bite the dust he found a way around emerging “single“. After hearing accounts of fifteen such attempts I had stopped keeping count, the man was not ready for the leap. So as the Mister made another triple letter score word and I rolled my head side to side like an itchy cow, our button nosed friend got up from the table and said the words I thought might never touch the tip of his tongue,” I’m committed to someone”, he said.
A thing about the man of my affections. The man is eternally so composed that unlike me he never finds himself looking like an out of control, over excited chimpanzee. Neither in our wedding pictures or while watching romantic flicks nor at that moment when I though tongue-tied was unable able to contain my excitement and screamt, “who who who”!
He said “I’m in a relationship with my freedom, my life of single-dom”.
After a night of processing, the next day I understood his point of view. People are attached to things, to emotions and activities that make them happy. A certain large guy in my gym class is committed to fitness and is almost possessive about his protein shake and fly press. A friend who is a movie buff is in a relationship with the bittorent software and it romances her in different genres everyday.
While talking of relationships, I have recently landed on a dangerous territory. The intimidating yet equally exciting territory of an illicit love affair. A fling with a chilled out, six-foot tall and deliciously dark object of desire, I find myself helplessly drawn to him as he romances my curves and lights up for me every time I’m at his door. I even sneak upto him on those long sleepless nights and never does he hesitate in baring his heart to me. A relationship of complete transparency, isn’t he a keeper ?.And so after countless nighttime escapades Im no longer going to keep it a secret, I confess my love and declare my commitment to you.
My double door refrigerator, you have given a new meaning to the word “satisfaction“.
So nuff said ! Since its pretty clear now that I’m guilty of gluttony and I’v decided to put myself up to the task of sharing the load with you guys. Sharing recipes that Iv been collecting for years now and also some thoughts and crazy ramblings.
The first recipe I’m sharing is super simple and the inspiration came from my neighbors lime tree that I like to say trespassed into my backyard. The recipe is a key lime pie that has a crisp and sinfully buttery crust and at the same time a sweet, sour and delightfully creamy filling. The thing that floored me about this pie is the fact that lazy people like me can make it so quickly right at home and then curl up in front of the television relishing it with a dollop of whipped cream. Doesn’t just the thought that makes you smile? This is the ultimate comfort food and at the same time so swanky that it will up your game during the next dinner party. So don’t call the cafe for a take out … not just yet…you won’t need him anymore!
Key Lime Pie
One 9″ pie, about 8 servings
1 1/2 cups digestive biscuit crumbs
1/4 cup confectioners’ sugar (optional if biscuits are sweet)
1/8 teaspoon salt
1/3 cup melted butter
3 large egg yolks
1 can condensed milk
1/2 cup + 2 tbsp freshly squeezed lime juice
2 to 3 drops of lime oil optional
1tsp lemon zest (DO NOT GRATE THE WHITE PORTION OR IT WILL GET BITTER)
A 9″ pie dish with a removable plate bottom
swirls of lime rind for decorating
1) Put the biscuits in a clean cloth and crush with a rolling pin till its is a coarse powder. You will be tempted to run them in the mixer grinder, do not give into temptation. This is your workout.
2) Stir together all of the crust ingredients, mixing thoroughly till well combined. Don’t be afraid to get your hands dirty.
3) Slightly grease the bottom of your pie dish and press the crumbs into the bottom using any flat bottom bowl or glass, pull the mixture up to the sides till the crush looks uniformly thick.
4) Bake the pie crust for 10 to 12 minutes; it’ll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool for about 15 to 20 minutes.
(it is important to cool the crust a little at this stage and not pour the filling into the hot crust as the egg in the filling might scramble)
For the filling
5) Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 5 minutes. The mixture will lighten in color and thicken somewhat resembling a custard.
6) Now add condensed milk and beat at high speed for 3 minutes; the filling will become slightly thicker, and gain some volume.
7) Add the lime juice and stir lightly till combined. The mixture will thicken further now, add the lime oil now.
8) Pour the mixture into the crust, and return the pie to the oven. Bake for about 30 minutes at 170 degree or till it appears set around the edges, though still a bit wobbly in the center.
9) Take the pie out of the oven, and cool to room temperature. Refrigerate for several hours before serving preferably overnight and the flavors settle and deepen.
Slice and serve each piece with a dollop of whipped cream and garnish with swirls or pieces of lime and get ready to make midnight trips to your refrigerator.
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