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Question: If green were a food taste, would it be mushy peas or guacamole?

Yes, please tell more about mushy peas!

I got Crisp Sandwich. I thought it was a sandwich made with toast at first, but then I read your explanation. Ugh. Can I have a mushy pea on toast sandwich instead?

Re: potato chip sandwiches. I loved putting potato chips on my tuna sandwiches when I was a child. As an adult, I’ve been known to add chopped shoestring potatoes to my tuna salad. (But I stopped eating tuna after Fukushima.)

@Bob – Key Lime Pie

I adore crumpets. I haven’t been successful yet making them (batter thickness is tricky, as is how long it rests before pouring in the rings and grilling). I will keep trying, though, because I love them so much and I can’t buy decent ones here.

I like (English) muffins. I messed up my first attempt, but since then I’ve had no trouble making them. Also, decent ones are easy to find here.

This proves a crumpet is not an English muffin. (Don’t even need to mention crumpets are toasted whole, English muffins are split then toasted.)

Scones are awesome. Also easy to make, which is nice.

Liner notes: a crumpet is an english muffin.

I’m reminded of a marvelously economical and cosmically true observation by Julia Child, to wit, and to paraphrase, that the English muffin’s purpose is to deliver butter to your mouth.

@Bob – Key Lime Pie

Point of order – green Key lime pie is only green because of massive amounts of food coloring, a proper one is slightly yellow.

Never, ever, eat green Key lime pie, it is an impostor.

Scones! Yeah! I got scones! I luvs scones.

Isn’t Shepherds pie was made with shepherds?
That’s why December, to celebrate the shepherds laying about in the snowy fields (of the Middle East before Global Warming) listening to Noels sung from on high.

I’d heard the best ones to use are the Swiss goatherds (technically shepherds though, goats, right?) with the bones removed and ground very fine then….
What do you mean ewwwwwwww?
No worse than black puddings eh!

And everyone welcome “Lilly Belle” the latest addition to the Durned Pack – she’s a very cheeky 7 week old Pomhuahua all the way from Dennison Texas.

Sounds like a Pomhuaranha to me, Durned Yankee, and absolutely adorable.

@Mason and Dixon – You are quite correct…insofar as ordinary key lime pie is concerned. I should have been more explicit: my own version is called Two-Crust Slice of Key Lime Pie. The filling contains a lot of very, very thin slices of whole key limes, peel and all, and results in a decidedly green filling color.

I have to say, though, that Two-Crust Slice of Calamondin Pie is even better, but it is orange colored. Calamondin marmalade is to DIE for!

Ohhhhh – Uncle Al….is there a recipe for this?
(that doesn’t involve bits of metal keys…or shepherds)

@DurnedYankee – Cooks.com has the standard recipe for Two-Crust Slice O’Lemon Pie (as they apostrophize it). Modify it by swapping out the lemon for key lime or, my preference, calamondin.

The instructions call for zesting the fruit, with the zest added to the filling, and removing the remaining white layer before slicing. I like leaving the fruit whole, but be aware that the white layer is good news/bad news for many. The good news is that it is full of antioxidant bioflavonoids, and the bad news is that it is fairly bitter. I sort of like the bitter, myself, but many don’t.

But one of the reasons that I love calamondins for this pie – besides the wonderful flavor of course – is that there’s almost none of the bitter white layer and the skin itself is very thin. Slicing the whole fruit very finely, peel and all, works like a champ.

Key limes are obtainable in general, but calamondin isn’t a fruit you’re likely to find in your grocer’s produce section, unfortunately. I live in Sarasota County, Florida, and I do see them from time to time, but I mostly use fruit from my two calamondin trees. They are evergreen and produce fruit quite fruitfully (!) year-round. Lucky me!

See them? I’ve never even heard of them till you bragged on em!

NOW….the hunt…surely somewhere in this gigamillion metroplex I can find them.

Central…Market….Plano (Austin, Houston, etc)
https://centralmarket.com/product-category/produce/fruit-produce/citrus/page/2/

Are these outdoor trees?

Yes, they are outdoor trees, but are marketed as suitable for growing in a container in a sunny spot indoors or on a patio. Not surprisingly, they grow bigger and better in the ground. FYI, my trees came from the garden center at my local Lowes.

–break–

I just took a look for an online mail order source for the fruit, and found this one in California, Pearson Ranch. I don’t know anything about this vendor; my purpose was simply to see if anybody ships calamondins by the pound.

Funnily enough, I have a Calamondin growing in my greenhouse in the UK. They’re quite common conservatory plants here and relatively easy to grow in the UK (indoors in winter, of course). I can’t say I’ve ever used the fruit, though… must give that a try!

We can get key lime trees here, as well, but the price is eye-watering.