Today was my 61st birthday. I have been planning my bday dinner for a few weeks now.
Ever since I was a girl living in So. CA, I have loved tacos. Whenever we had them with family or friends, it was a happy time, so for me tacos is a comfort food and one for celebrations. This year I felt like having them for dinner, along with a margarita and key lime pie for dessert. My boss also gave me avocados from his tree, so I fixed us guacamole to have with corn chips before dinner. It was a nice bday party with my DH. Not only is today my birthday and the first day of spring, I also met my DH on my 17th birthday.
For our margaritas, I used Monte Alban Mescal, you know the bottle with the worm. :-) DH has eaten the worm a couple of times, I have declined. Mescal has a real earthy, buttery flavor. We really like this. I also used Nellie and Joe's Key West lime juice, along with triple sec.
My recipe: 1/2 oz. lime juice, 1 oz. trip sec, 1 1/2 oz. tequila or Monte Alban. Server over ice, in glasses that have been chilled in the freezer for a few minutes then turned upside down to twirl the rims into a bit of sea salt.
Here is the recipe for the key lime pie, which was very easy. There are all different kinds of recipes for this pie, but this was the one I chose to make this year. Click on the link below to take you to the website where I found this recipe. It was delicious. I used some candied ginger slices I made earlier this week, to make the flower decoration.
Cream Cheese Key Lime Pie
From the kitchen of Gail Brown
Serves 8
This simple recipe makes a 9-inch pie and requires no baking.
Ingredients:
9-inch graham cracker piecrust
1 14-ounce can sweetened condensed milk
1/3 cup, plus 2 Tablespoons of Kermit’s Key Lime juice ( I used Nellie and Joe's Key West Lime Juice)
8-ounce package of softened cream cheese
Preparation:
Combine milk, juice, and cream cheese in a mixer for 5 to 6 minutes.
Pour mixture into graham cracker piecrust.
Refrigerate until firm.
Zone 10 ~ s.e. FL
