I think many people get into food blogging because they read a lot of food blogs, think it looks like fun, and decide to start a blog themselves. I, however, had never read a food blog before I started food blogging, other than my friend
Amanda's. All I knew was that Amanda was in this
online baking club that had her baking something every week and blogging about it, and I thought it sounded like a riot. So I joined
TWD and started a blog. At the time, because I had not read food blogs, I did not realize that attractive food photographs are kind of the point. Since most of my blogging was done as a part of organized groups with participation requirements, I assumed that my pictures merely served as proof that I actually made the assigned recipe. Sort of like turning in homework. Eventually, as I started reading more and more blogs, and viewing stunning photograph after stunning photograph, it dawned on me that I had woefully misunderstood the significance of the pictures. Once I got a clue, I began trying, within the confines of my limited photographic and artistic talents, to take better pictures. I took the food outside in the late afternoon light. I thought about things like whether a particular bowl complemented the food. I garnished with mint leaves. I tried.
I say all that just to make it clear that I really, really wish that I did not have to post the following photograph. I wish it so much that I almost skipped posting today altogether -- but when I make something, it always seems foolish not to post, thereby wasting a permitted skip that could otherwise be used on a week that I don't bake. So here is my Creamiest Lime Cream Meringue Pie, which I (1) turned into a parfait when my mini graham cracker crust fell apart, (2) accidentally burned with my blowtorch, and (3) photographed in my kitchen at approximately 10 p.m. And boy, does it show:
I fiddled with the photo editing software and tried to crop, adjust the light, etc. to help the situation, but nothing could help a lime pie that's been so abused. All I could do is post later in the day on Tuesday in the hopes of subjecting as few people as possible to this fugliness. I'm sorry if you're not one of the lucky ones.
I made one mini
pie parfait for my husband. He really enjoyed it. I've made other (easier) key lime pies before (ones that don't require the whisking eggs over the stove routine) and he liked those a lot as well, so I'll probably stick with the easier kind (e.g., Mark Bittman's key lime pie from
How to Cook Everything). Also, hubs prefers whipped cream to meringue, and I prefer whipping cream to whipping egg whites, so I'll stick with whipped cream going forward. But just because this probably won't be my go-to key lime pie does not mean that it wasn't wonderful. It was, says hubs! Linda of
Tender Crumb picked the Creamiest Lime Cream Meringue Pie - thanks for the great summer pick, Linda!
