A Key Lime Pie in Winter

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There’s something so delightfully escapist about eating a slice of key lime pie in winter.

Winter is a season of slow crackling spices, like cinnamon and nutmeg, with a lingering warmth to take with you into the cold.

But the citrus bite of a key lime pie in winter is a defiant shard of sun in a bank of snow; it’s a flashing yelp of joy before a wave crashes into you and tumbles you into the sand.

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The airy merengue dissolves onto my tongue like nostalgia, and I’m transported to a humid memory of myself in Key West as a kid standing next to the 90 Miles to Cuba sign, the closest I’d ever been to the land that gave me my name and a place I had felt but never seen.

I disappear into a recollection of my fingers sinking into soft wet sand behind me as I lean back and watch the waves lap my feet, until a wall of graham cracker crust brings me slowly back to reality.

The plate empties, but the sensation of this escape echoes faintly, like distant laughter lost in the length of a beach.

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I bought this pie from First Slice Pie Cafe, in Lillstreet Art Center on Ravenswood Ave. It was delicious. I challenge everyone dealing with the cold temps to enjoy at least one slice of really good key lime before the winter is over; it’ll give you hope and perhaps a pleasant daydream. If you live in Chicago, check out First Slice for great food with a mission and amazing pies and Lillstreet for beautiful art and classes.

Brown Sugar Beer Bread

Photo Dec 12, 6 49 02 PM_Fotor
Beer bread has become one of my favorite recipes in the past couple months, and it’s my second favorite way of consuming beer. (1. Drinking it, 2. Eating it in bread, 3. Eating it in cheese.) It’s such an easy recipe and the beer lends this quick bread a really wonderful hoppy bite. It wasn’t long before I discovered that the slightly sweet addition of brown sugar is a great complement. It all started with an impulse purchase of Lagunitas Brown Shugga’ beer. I loved the festive name and label, as well as the promise of a sweet finish. Unfortunately, it wasn’t quite what I expected so I figured if I’m not going to drink it, why don’t I eat it? And it’s called “Brown Shugga” so why don’t I add brown sugar?!?! Thus, brown sugar beer bread was born. It’s wonderful shortly out of the oven when it’s warm, but it’s just fine with me toasted or warmed in the microwave in the following days. It’s a hoppy, slightly sweet dense bread with a somewhat crunchy exterior. Definitely a winter guilty pleasure–although I’m on a healthy, whole foods kick, I wanted to share this recipe because it’s just so easy to make and very appropriate comfort food for the cold months. (Um, try it with chili and you’ll never be cold again.)

Just a note: you don’t have to use this particular beer. You can use what you have on hand. It comes together in less than 10 minutes (and it’s especially easy using a standing mixer though it’s certainly not required.)

Recipe after the jump!

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It is from this glorious text that I first learned about chickpea cutlets. These cutlets make me want to go door to door and evangelize.

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