Belated Happy Birthday to Me, and my Blog

If you are a regular reader of my blog (and I know I have few of those, not many, but at least one or two readers!), then you probably have the impression of me that I am always late. I tend to be a last minute entrant to most food events, I get my TWD recipe up late in the posting day, or I post about events with a big, "Ooops I thought I had more time to do this, now I'm late, oh oh!" in the post somewhere.

Believe it or not, that is not even close to reality. If I am only 5 minutes early for something, I feel crowded. I get to work early, I get the kids to school early, I get there early to pick them up! Late is not my style.

Except maybe here....

And speaking of late.... It was my birthday recently, and it was a nice day. Sorta. I spent it on my hands and knees, with big black garbage bags beside me, cleaning my children's rooms while they were away. Isn't that how you are supposed to spend your birthday when you have no job to be at and no children to care for?


Not to worry too much, I did treat myself to a small early birthday present about a week before, my lovely new pasta maker! Which also works out as a very nice birthday present for my blog as well, all that lovely pasta we can make together!

Isn't it pretty and shiny?

Bob is my loyal KA mixer, but for my pasta maker, I had my head set on the stainless steel manual kind. And it gives a nice arm work out while putting the pasta through the rollers. Plus it was friendlier on the budget, much friendlier.


Not bad for a first time, wouldn't you say? I wasn't overwhelmed by the past recipe itself (I used the basic pasta from Everyday Pasta), finding it a bit too soft for rolling, but eventually I managed to get it to a good consistency and turned out spaghetti.


Which I turned into this meal, spaghetti with garlic-chili oil and shrimp. My children ignored the shrimp but otherwise gave it two thumbs up. I liked it. The husband did not.


I received one other gift for my birthday, this time from my husband, a bench for my front porch, so I can sit outside in comfort. Isn't it pretty, in a non-pasta maker pretty kind of way? (insert your giggles here)

Resting comfortably on my seat is the closest I came to birthday cake this year, a slice of key lime cheesecake that I made myself from a friends recipe. Actually, cheesecake is a misnomer. It's not cheesecake, it is key lime pie that happens to have a bit of cream cheese in it. You can't taste it, instead getting the gentle zing and freshness of the lime juice and zest. Tasty, but not cheesecake. (And yes, I will post the recipe at the end, cause this was gooood.)

Another year has past, for both myself and my blog as our "birthdates" are only one day apart. I'd like to, once again, make a few changes here, but am so far at a loss on how to go about doing so, though, like Brilynn, I am open to a volunteer "coach" to come help me do what I want.

I'd would also like some feedback from everyone who reads my blog - pop your head in please, leave me a comment, tell me what you'd like to see different here at All Things Edible. It could be anything from a type of food you think I should try making, a suggestion for a Blog Event, a different color scheme (or how to make my blog fit all the way across the window instead of having blank space at the sides, help me do this!) or a culinary adventure suggestion. As we are coming up on our 300th post, now would be a good time to try something fun!

And now, for you culinary enjoyment....

Key Lime Cheesecake
(sorry, no idea of the original source, this was given to me by a friend and I don't know where she found it.)

1 graham cracker crust
1 envelope unflavoured gelatin (7g)
1/2 cup lime juice
1 cup sugar
2 eggs beaten
2 3oz packages cream cheese softened (we don't get cream cheese that size here so I measured it out on a scale)
1/4 cup butter softened
1 cup whipping cream
1 1/2 tsp grated lime peel
lime slices
whipping cream for top

In small saucepan, soften gelatin in lime juice for 5 min. Blend in
sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat.
Boil gently for 3 minutes stirring constantly. In small bowl combine
cream cheese & butter. Beat well. Pour in hot lime juice mixture. Beat
until smooth and well blended. Refrigerate until cool (about 45 min)
stirring occasionally. In medium bowl beat 1 cup whipping cream until
stiff peaks form. Fold into cooled lime juice mixture & lime peel. Spoon
into cooled pie crust. Refrigerate until firm...about 2 hours. Garnish
with whipped cream and lime slices. Store in refrigerator.