…that is with mesquite wood chips and my BBQ. I smoked 2 pork butt shoulders for, oh say 5 hours. Then with the help of my famished
neighbours, we totally pulled that pork apart, and served it on a bun with a very spicy coleslaw. All courtesy of The BBQ Bible. I can’t get the smell out of my polar fleece jacket, and I must admit, it is delightful!
So given the fact that I was chained with to the BBQ all afternoon, I decided to attempt Art Smith’s Lime pie with a lemon twist. The result? Sweet success. I discussed Art’s pie recipe in a previous post. Pretty much to your standard graham cracker crust add the following filling: ! tub of Cool Whip, thawed. one can of sweetened condensed milk, one can of lemonade, thawed and the grated zest of a lemon. Combine the filling ingredients
together and stir until smooth. Pour into pie shell, and freeze a few hours. Don’t judge until you try it – it’s amazing! So after pulled pork, pie and wine, we went on a Rock Band Tour….while the kids surely wondered when we would stop!
On a knitting note, I finished another pair of footies using Cascade Fixation, toe up, 2 at a time. They feel great! I will get the pattern written up and post it here – it’s a quick fun project. I must admit the colourway reminds me of the 80s – very Miami Vice indeed.
….I treated myself today to a couple of my fave comfort foods. Fetuccine alfredo, well technically spaghetti alfredo in this case….it’s so easy, yet so bad, try and limit yourself to making it twice a year. In the summer, when my herb garden is lovely, a generous sprinkling of parsley on this is a must. OK – here’s the method – equal parts heavy cream (whipping cream) and butter in a small sauce pan. For one or two people say a quarter of a cup of each. Bring to a delicate simmer and salt and pepper to your desire. Add freshly grated parmesan cheese and perhaps some minced garlic if you feel like it. Cook your pasta of choice, drain and return to pot. Pour the creamy cheese sauce over the hot pasta and replace the lid. Let it sit for 3 or 4 minutes, then remove lid, stir and serve. Tell your arteries tomorrow you will eat All-Bran and grapefruit.
OK – here`s my other comfort food of the day, and I know I know, don`t judge. This is quick and it`s tasty. Make a graham crust (super easy peasy – combine 1 and a half cups of graham cracker crumbs with a third of cup melted butter and 2 Tbsp. of sugar. Press into a pie plate or a spring form pan (a quick spray of Pam beforehand will help with things later, I promise). Bake at 350 F for about 8 minutes. Let cool. Now combine a thawed container of Cool Whip, with a can of sweetened condensed milk plus a can of thawed lime-aid. Add the grated zest of a lime so people think you slaved over something super complicated and authemtic. If you like less sweet, cut back on the lime-aid (use a half to two thirds of the can). Freeze and enjoy your Key Lion Pie (as my 5 year old likes to call it).