On Saturday, Grace and I spent most of the day cleaning up and working on the apartment, so by supper time, we were hungry and ready for something special. One of the things I made was a oriental soup that I had at a restaurant last week. It was a lovely, pale broth with ginger, lemongrass and noodles. I wanted to try to recreate it at home, but it still needs a bit more work before it is perfect. And blog-able.
I also wanted to try the marmalade recipe that I had posted earlier, but with limes. I had plans to make a coconut cream pie, and I thought that a little dollop of lime marmalade on top would be awesome. Unfortuantely, lime peel doesn't respond the same way as lemons and oranges in sugar syrup. The peel was hard and inedible, although the syrup was gorgeous. Lime is hands down one of my favorite flavors, and I am thinking that a lime syrup without the peel would have worked very well on the pie.
I also have a confession to make. The coconut cream pie? I used a store-bought graham cracker crust, and a Jello pie/pudding mix. Because for me, sometimes a shortcut makes the yum-yums possible. And yum-yum, it was.
I'll keep working on the soup recipe. I also need to get into the habit of taking notes when I am eating out, so that I can keep track of flavors of notable dishes. As it is, I can't for the life of me even remember the name of the restaurant.
*sigh*
I'll get the hang of this eventually, I promise.
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