Saturday, 3/26/16

Dinner with Jennie and David: key lime bars from Cook's Illustrated. I have made these several times and they are always good. The recipe insists on fresh lime juice, a smug directive that I ignored. It also calls for animal crackers in the crust; I have used gingersnaps and graham crackers to good effect; this time I used Bordeaux cookies which was lovely. I also made italian ricotta cookies (from the NYT), although I don't know why: the reviews were mixed, and I don't even really like cake-y cookies. I think I wanted to use up some ricotta? Ironically, I ended up having to buy ricotta for the purpose of making these. Luckily, I actually like then quite a bit (even though I accidentally added some mint extract instead of vanilla, for a slightly weird taste).  We'll see how they fare at home, since there are quite a few left