Every day I am getting
several “Anonymous” comments on various posts which is why I’ve set up
moderated comments. These comments bear no relation to the posts they purport
to comment on.
I wonder if it is because my
poor old blog has become neglected in recent months.
The summer holidays have
started and I’ve drawn up a plan! Nothing set in stone, but I’ve written the
tide times on there and pencilled in a few things. I don’t want to get to the
end and realise there were things we could have done and never got round to.
Some of them are off camping
for a few days and my lovely granddaughters who live away are coming to stay next week. I’ve been
looking forward to the holidays for ages.
One thing that will get done every
day is a dog walk (or swim) before we do anything else.
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| Early Morning Swim |
Dusty loves the beach hut taps. He sprawls out underneath and
has a shower as well as a drink.
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| The beach hut tap |
I was quite pleased with this Key Lime Pie I made which has no dairy or eggs. In the photo the middle is
still frozen – it looks better once defrosted, but it went too quickly to get
another photo… and I forgot anyway. It seems to be one of those things that
everyone likes which is unusual. Even trifles don't disappear as quickly as this pie!
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| Key Lime Pie |
Hope you are enjoying the
summer!
My summer days are going to be filled with dog walking, grandchildren minding and novel finishing. Like you, I intend to enjoy every moment!
ReplyDeleteWonderful, Wendy - I hope you have a lovely time with your grandchildren.
DeleteHi Teresa,
ReplyDeleteThose anonymous comments can be a right pain. Some of comments I get from non-anonymous comments can be a right pain :) I do know a friend of mine, who hardly uses his blog, got bombarded with junk comments. It's a shame that you have to have the moderation turned on.
Camping would be loads of fun, I'm sure. Dusty on the beach equals adorable. Key Lime pie, how refreshing!
The summer has been quite nice, even with this heat.
Cheers, my kind friend.
Gary :) x
I sometimes wonder if this blogging lark is worth the bother, Gary.
DeleteI hope your eye problem has been sorted out by now - ooh I winced when I read about that xx
I remember last year your wonderful account of all the lovely things you did with your grandchildren Teresa. I'll bet they can't wait either. Oooh and that Key Lime Pie. Mmmmmmmmmm ..... :-) :-) Not surprised it disappeared so quickly xxxx
ReplyDeleteThank you, Sue. I've said we'll go to the beach tomorrow - then I looked at the weather forecast. Oops, should have checked that first :-) xx
DeleteThat pie looks delicious! Enjoy the holidays, Teresa, and remember to post some photos.
ReplyDeleteThank you, Rosemary. I probably will post some photos - just to keep the poor old blog going :-)
DeleteI hope you have a wonderful summer with the grandchildren Teresa. I don't know what to do about my neglected blog. I don't even check on it any more. Perhaps I should. If I knew how to delete it I would. But it's nice to see you pop by every now and then. The pie looks delicious!
ReplyDeleteI don't know how to delete a blog either, Maggie. I was quite pleased with the pie after my Russian Honey Cake disaster. It tasted good, but it looked more like a Russian Runny Cake :-)
DeleteI'm spending time at the beach with the grandkids. Much more relaxing than queueing at an airport. Soon the won't want to come with us any more so let's make the most of it.
ReplyDeleteI would welcome the recipe for the key lime pie.
I agree with you there - much better than queuing at an airport. There is a step by step video on Facebook (very helpful) https://www.facebook.com/glowbypopsugar/videos/470690593299530/?hc_ref=ARSawBr12XtnCbly1Sbv4JlVKjb0Ejof1Mcpy0yYScs2BT9oO3Ld2-JB8waAAfTXzGA&pnref=story I hope that link works.
DeleteAnd the recipe is:
Serves 12
Total time: 5 hours
By Mona Zavosh
Ingredients
Crust
12 vegan graham crackers
9 medjool dates, pitted
5 tablespoons triple-filtered coconut oil
1 lime, zested
1/2 teaspoon sea salt
Filling
1 cup raw cashews, soaked in 3 cups water overnight
3 medium avocados, about 14 ounces
3/4 cup fresh lime juice
1/2 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon triple-filtered coconut oil
1 tablespoon lime zest
1 tablespoon vanilla extract
Topping
1/2-3/4 cup coconut whipped topping, thawed in the fridge
2 tablespoons raw sliced almonds
1 lime, zested
Directions
Place all the crust ingredients into a food processor and pulse until you get a fine sand mixture. Press the crust into the bottom of a 10-inch springform pan. Freeze the crust while you make the filling.
Drain and rinse the cashews and place them into the food processor along with the rest of the filling ingredients. Run the food processor for 5 minutes. Stop the machine, scrape down the sides, and process again for 1 minute.
Pour the filling over the frozen crust and smooth out the top with an offset spatula. Freeze the pie for 4 hours or overnight.
Once the pie is frozen, top with the whipped topping, lime zest, and sliced almonds.
Allow the pie to thaw at room temperature for 20 minutes before slicing and serving. Enjoy this tart and creamy treat morning, noon, or night!
Grandkids are great aren't they, Teresa? Only see mine every three or four weeks so I make the most of it.
ReplyDeleteThey are great, yes. We're lucky to see most of ours every day, but we only see our granddaughters from away a few times a year so will be making the most of our time with them next week.
DeleteHope the summer holidays go well Teresa.
ReplyDeleteGood to see Dusty looking so happy too.
Every so often I got a spell of unconnected anonymous posts, and it eventually got to the stage I had to remove the anonymous posts option.
I hadn't thought of that, Carol. I'm going to do that because I'm really fed up with all these anonymous comments, thank you for reminding me. I don't know why I didn't think of it before :-)
Delete