Our weekend was packed with visits from friends and family, the lake and good food.
My sister spent part of the weekend with us. She's a beautician and a really good one if I do say so! The newest hair trend around here is hair feathers. She brought along her new supply and "feathered" Emma and I right up!
Father's day afternoon Trav went and caught fish for a fried fish dinner. It was scrumptious! For dessert the girls and I made Key Lime Bars. I'll post the recipe below. They're the perfect summer dessert!
Several if you have asked to see a more if the new house. Give me another few weeks and I will give a little home tour! I have yet to get all my boxes unpacked. And I have three half way finished painting projects that need to be finished. Moving and working on projects has made me realize there are two different kinds of people. Those who start projects and work diligently until that certain task is completed (my husband). And then there are those who start a project and get distracted and move on to something else half way through. That's me :) my projects do eventually get done. Just not in a timely fashion. I know that I should be finishing up painting our bedroom, but for some reason my brain thinks that sewing a pillow for the couch is more important at that exact moment! Which one are you?
Before I forget. The sourdough starter is "souring" nicely haha! So gross. I think it's time to turn it into bread. I'll let you know how it tastes. I don't think I'll give the kids any right away just in case I made a rotten batch of starter;)
Have a great Tuesday!
Key Lime Bars
Martha Stewart Living
1 cup finely ground graham cracker crumbs
2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice , (about 23 Key limes total)
1 cup sweetened condensed milk, (14 ounces)
2 Key limes, thinly sliced into half-moons
Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)
Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
Cut into 2-by-2-inch bars. Garnish bars with whipped cream and a slice of lime.
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