Culinary Goods

 Grey insisted we try an orange pie, so I just used the classic key lime recipe and made this one. I liked this much better than I thought I would, and I give this a 9. 1 package graham crackers, blended 1 T. sugar 3 T. butter Bake at 350 for 5 minutes. Then, we added: 2 egg yolks 1 can sweetened condensed milk 1 brick cream cheese, softened so it will blend easily 1 cup fresh orange juice (I used 1 lemon and the other 3 were oranges) 1 Tbs. orange zest (this took 2 oranges) Mix the above well and pour over crust. We baked another 24 minutes (it might still be jiggly in the middle). It gets refrigerated for 3 hours or so. I liked less cream on mine, but that might be a preference.

       I really love this dish. It's colorful and bright and has such great flavor. I combined two different recipes, so here's the final product. It gets an 8.5. 3   red beets 3   golden beets 4   large carrots 1   Tbsp   olive oil 1/2   tsp   salt Dressing:  3 tbsp olive oil 2 tbsp white wine vinegar 1 tbsp honey 1 garlic clove, minced 1 tsp fresh rosemary, finely chopped Salt, to taste Cut beets and carrots into wedges, arrange on a single layer on a baking sheet, and drizzle olive oil and salt on top. Bake at 400 degrees for 30 minutes or until tender. Once done, stir dressing ingredients together and pour on top of carrots and beets.