Quote:
Have you ever thought of a career as a food writer?
|
Quote:
Oh, and I second limey's recommendation, UG.
|
Should I start by writing about Key Lime Pie, do you suppose?
No idea why they keep making the things with regular piecrust when there is graham cracker crumb crust out there, the natural partner of citrus/condensed milk fillings. Or gingersnap crumb crust.