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Key Lime Pie

June 4, 2014 • Julie Saffrin • 3 Comments

Gourmet magazine's Key Lime Pie | https://juliesaffrin.com

I loved Gourmet magazine. Loved being taken to different localities around the world and educating myself as to how others lived and ate. The one issue I will not part with is the April 1990 issue. In it, is my most prized of recipes: Key Lime Pie with Almond Crumb Crust. Yes, I like most any kind of Key Lime Pie and will not turn down a graham-cracker crusted one, but if you have the time and especially if you have a food processor, why not take the time to whirl some zweiback toast, blanched almonds, and crush some key…

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To-Day

August 2, 2013 • Julie Saffrin • Leave a Comment

On This Side

To-Day I know of two newscasters, one on broadcast television and on the other on cable, who end their on-air segments with the phrase “On This Day,” then recap what has happened in years past “on this day.” I love to discover a word’s origins. The word, “today” comes to us in Old English as todӕge, or to dӕge meaning “on (the) day.” “To” and “day” were separate words until the early 1900s. In German, we get *hiu tagu “on (this) day,” with Latin’s influence of “on this side.” When I think of the Latin combination of words to describe today, I…

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