przed | The Friday Five, Times Five

A day late, but what the heck. From

thefridayfive.

1. What are your five favorite all time TV shows?
The Man from U.N.C.L.E.
The Professionals
Homicide: Life on the Streets
Angel
Starsky and Hutch

2. What five things you want to do before the year is out?
Finish up all my fannish writing projects
Get a start on my long-stalled fantasy novel
Complete at least three more vids, hopefully more
Start up a writing group with

stormheller and m. butterfly
Get hardwood installed on our second floor

3. Who are five people (alive, dead, or otherwise) you would want to have dinner with?
George Eliot
Harlan Ellison
Richard Feynman
My maternal grandfather (I always hear how much I am like him, but he died when I was a baby)
Pete Townsend (though these days more so I could give him a slap on the head for being a) an idiot and b) a whore; though he has my permission to sell more songs to House anytime.)

4. Where are five places (cities, states, countries, etc.) you would like to visit?
New Zealand (again)
Hong Kong (again)
China (finally)
St. Petersburg, Russia (NOT Florida)
Spain

5. What are your five favorite desserts?
Creme caramel
Key lime pie
Cherry cheese danish
Rhubarb pie
Lemon meringue pie

Threaded | Top-Level Comments Only

Hey! What writing group?

I've never had key lime pie. Can you get the real thing in TO?

Since we're all embarking on pro novels, we thought it would be a way to motivate ourselves to do real work on 'em. And don't worry, your name was also mentioned. Shall we light a fire under the others?

As for real key lime pie, I make it with regular limes, but a friend has just informed me that William Sonoma has key lime juice/cordial/whatever for sale and it makes up a mean pie.

Good luck with the writing group!

Merci.

BTW, if Don hasn't already told you, chances are good that we will not be making Owen's party, alas. My already irritating cold has mutated into an intense, hacking and near constant cough. The doctor says it's viral and the pharmacist says it's basically an adult version of croup. I do not want to give croup to the little guy.

Yeah, sorry to hear you guys aren't feeling so great. Don did email me, I just haven't replied.

That's just as well anyhow, it sounds like we are going to have a very full house on Sunday.

We'll get together with you and Don soon.

When you say "Complete at least three more vids, hopefully more" my heart leaps with happiness! That's one "want" we share. Also - somehow I manage to share with you every single favorite dessert. How is that possible?

Also - somehow I manage to share with you every single favorite dessert. How is that possible?

Clearly, you have excellent taste. ;)

I made an incredible key lime pie this week - and gave half of away to someone who loves key lime even more than I do. recipie here:

http://foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23370,00.html
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."

We already have a writing group; we declared it so and, therefore, it is. Now, we just have to write something. Then get together and discuss it.
I'm with you on the "wrap up fannish projects first thing". Now if I could just get the time.

I'm going to sign up for a novel writing course at Ryerson. Want to take it with me?
http://tinyurl.com/6r6hf
Or did you say you'd rather take a similar course at UofT?

Cheers,
~ g.

Ah. This would be the low-fat, low-sugar, low-cholesterol version. *dabs daintily at drool*

Okey dokey on the writing group.

And I'd love to do the novel writing course, but I can't take the spring session. I'll miss at least two or three of the sessions due to trips we're taking in that period. (Darned vacation.)

Clearly, I need to find an excuse to make key lime pie in the near future. (Hmm, Don's mom is visiting next weekend.)

And I have no issues with raw eggs. I love steak tartar with a raw egg on top. A bit of raw egg in a pie is nothing by comparison.

The Friday Five, Times Five

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