Welcome back to me! I know, I know. Where have I been, right? MIA for 2 months and no explanation whatsoever. Shame on me. Well, I have a very good reason as to why I've been gone for so long. First, we just got back from our trip to Hawaii for one of my cousins' wedding. But more importantly, the main reason I haven't been on this blog was because I haven't been able to stand being in the kitchen due to morning sickness. You got it right, folks. Hubby and I are expecting our 2nd child, due in early May. It was a pleasant surprise and hubby, my daughter and I are so excited.
My last blog post was of this recipe for Taiwanese Spaghetti. Then that same Labor Day weekend, we found out that I was expecting. How appropriate that it was "Labor" Day. lol. But since then, I've been hit with the worst case of morning sickness ever. I experienced morning sickness with my daughter 5 years ago that lasted 7 months. But it wasn't as bad as this pregnancy. I'm nauseous all day long. I throw up almost all day long. So many smells trigger my nausea. Especially the kitchen. Which totally kills me. Because we all know how much time I spend in the kitchen. So I haven't been cooking much in these past 2 months and have avoided the kitchen like the plague. Sometimes, I can muster up some energy and cook a real simple dish. Like some sort of Fried Rice. Holding my breath the entire time I'm in the kitchen.
I worry, sometimes, that because I throw up so much, I may not be getting in enough nutrients for the baby. I haven't gained much weight, but I haven't lost weight either. My doctor says that not gaining weight is okay, as long as I don't lose weight. Everyone tells me not to worry because the morning sickness will be gone after my first trimester. That's what everyone told me with my last pregnancy, and it lasted 7 months. They also say every pregnancy is different. I guess only time will tell. I just hope it somehow subsides soon. Because I really miss my kitchen.
I've noticed that the only things I can make in the kitchen are desserts. Because the ingredients don't emit odors like onions and garlic do. Our lime tree has been growing tons of limes and hubby wanted me to start using them up. So I was thinking Key Lime Pie. I've always loved the Key Lime Pie at California Pizza Kitchen, so I did a quick search which lead me to this recipe from the Examiner. The ingredients and recipe was quite simple and the pie tasted tart and sweet. To offset the sweetness, I topped the pie with some homemade whipped cream and it came out really good. A great recipe to break my funk.
Crust
1 1/2 cups graham cracker crumbs
3 Tbsp. sugar
1 stick unsalted butter, melted
Filling
4 large egg yolks
1 can sweetened condensed milk
1/2 cup lime juice (regular or key limes)
2 tsp. lime zest
Topping
1 cup heavy whipping cream
5 Tbsp. confectioner's sugar
1) Preheat oven to 350 deg. F.
2) First make the crust: In a large bowl, combine graham cracker crust, sugar and melted butter. Stir until well coated. Press crust onto a 9-inch pie pan. Bake for 9-10 minutes, just before crust begins to brown. Allow to cool.
3) For the filling: Beat egg yolks over medium-high speed until they begin to thicken and turn to light yellow, about 5-7 minutes. Stop mixer and add condensed milk. Continue beating over low speed and add lime juice. Slowly add lime zest and continue beating until well incorporated. Pour filling into prepared crust and bake for 11-13 minutes until set. Allow to cool completely before topping with whipped cream.
4) For the topping: With a whisk attachment, beat heavy whipping cream over high speed until soft peaks form. Continue beating at high speed while slowly adding confectioner's sugar, one tablespoon at a time. Top on to prepared pie.
