And free!!! Comped for posting an online mention of our Peking Duck dinner. Write up to follow.
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My mouth is watering looking at that duck!!
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MOAR coffee treats from Isgro’s, including my absolute favorite:
the butter walnut cookies. As delicate and moist as the ricotta CCCs are, they dry out really quickly. These, OTOH, stay as buttery, nutty & delish as they were on the first day.
We also picked up a few gianduja / pistachio / hazelnut pralinés at the Italian deli for a late night treat 
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Super-duper virtuous & healthy fruit bowl:
To balance out all that virtuousness, a replenishment of our afternoon coffee cookie supplies, plus a lobster roll for dessert tonight 
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Lemon verbena crème patisserie, a fancified name for vanilla pudding 
, this is with blackberries. It might get a little blackberry sauce at lunchtime.
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Gorgeous!
Ty, 
!
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I would eat both his and hers!
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They are actually non-gender specific , chef’s choice! I have more raspberries , too 
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Coffee custard with honey vanilla bean preserved kumquats, these are steamed stove top and take about 8 minutes. A quick dessert when there’s nothing in the house😁. I use Medaglia d’ Oro to flavor the custard.
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We enjoyed the key lime pie we contributed to our Thxgiving meal so much, we got ourselves a small one for dessert last night.
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Sunshine loves key lime pie… I just showed her, the picture you posted.
Her response… “Make that, I want one!”
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Make it! I never have, but it can’t be that difficult 
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I’ll do some research… I’m sure there is a youtube video that will give me some tips and tricks.
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Make sure you use real key lime juice, nor Persian limes. Nellie and Joe’s is the readily available KLJ in supermarkets.
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I’ve done it both ways, and honestly, pies made with Persian limes taste just as good to me. I’ve never used the bottled key lime juice, however, just squeezed fresh key limes.
@Desert-Dan, key lime pie is pretty simple. The variations tend to be whole eggs vs. egg yolks and how many, as well as slight variations in how much lime juice. If you’re using fresh limes, use the zest. The only other filling ingredient is sweetened condensed milk. A graham cracker crust is traditional, but I really like it with a gingersnap crust.
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Thanks! I don’t know the first thing about key-lime pie. I have made a cheesecake from scratch – so I can make a similar crust (although your gingersnap crust sounds better), but other than that, I’ll be starting at square one.
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If you’ve made cheesecake, key lime pie should be a snap! And crumb crusts are all pretty much the same, with the only real difference being what cookie crumbs you use, so you’re set there.
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