I want to take a moment to talk about kindness.
Kindness in society and amongst strangers and people we know is all too often missed.
That stranger giving you an extra moment of their time by letting you go ahead of them happens as often as it doesn’t – in cars, buses, trains. Kindness when you are having an awful day by someone saying something nice. Kindness of paying attention to your efforts. Kindness of a gift, just because.
It’s a quality that is precious and worth it’s weight in gold.
I never notice kindness more than when I’m traveling. People have gone out of their way to make sure I’m comfortable in their homes, or have assistance getting somewhere I’m going.
Kindness is also shown in meals – most kindness when traveling is shared via food. People will make meals because they are meeting you, setting aside time and effort to prepare something special. Setting aside funds so dinner can be had somewhere nice.
Life is busy and responsibilities abound, yet people will put those aside in kindness.
My recent trip in America has had me thinking about that kindness so I dedicate today’s post to all those kind people inviting strangers and travelers alike into their homes and lives.
Its Key Lime Pie, a citrus delight that smothers itself in dairy and eggs before being truly worth a slice. It’s something I would make in kindness if given the chance to repay.
Key Lime Pie
Adapted from Saveur.com
2 cups graham crackers/digestive biscuits, crushed
90 grams butter, melted
2 tablespoons, sugar
1/2 cup key lime juice (if unable to obtain, use regular limes)
4 egg yolks
414 mls sweetened condensed milk
1 1/2 cups pouring cream
2 tablespoons sugar
Preheat the oven to 190°C/375F and grease a pie dish or a springform cake tin.
To make the crust, place the crushed crackers, butter and sugar in a bowl and combine well. You want it to hold together well, but not be too moist. If it is, add a 1/4 cup more crushed crackers/biscuits.
Smooth with the back of glass and ensure all sides are even. Place in the oven and bake until golden brown, approximately 10 minutes.
Remove from the oven and set aside to cool.
To make the filling, place the lime juice, egg yolks and sweetened condensed milk in a bowl and beat on medium speed until thick and pale, approximately 5 minutes.
Pour the into the cooled crust and cover. Refrigerate for a minimum of 6 hours or overnight.
Just before serving, whip the pouring cream with the sugar until soft peaks. Pipe or spread over the top.
Slice and serve.