Key Lime Pie: First attempt.

Now THIS, my dear friends, is a LESSON.

Deal with the consequences of what you cook. Say, a VERY SOUR key lime pie.

The day before my lolo’s death, my older sister and I made our first attempt in baking KEY LIME PIE. It was her idea actually. She got the “easy bake” recipe from a magazine, bought the necessary ingredients, and voila! one fine Monday morning (super clueless we both were to what was about to unfold the next morning), I became the sous to the chef.

Pretty pretty key lime! We ended up playing with them for a good 10 minutes.

Exhibit A. That’s my sister by the way. Ha ha!

Whipping cream was the happiest moment of my life.

IT REALLY WASN’T SO BAD. The sourness was just a little surprising. Ha ha! Learned a lot from this actually. Our filling in general wasn’t enough, sugar and cream in the filling were also not enough. Our key limes were too sour? It all goes back to that, really. Ha ha.

Sure Aix, go blame the fruit.

Jumping cooking oil!

This week’s kitchen involvement was put to a minimum due to reasons I’d rather not whine about. Lol. And the only time I came close to a skillet was when my dear friend Sanda was preparing Shanghai spring rolls for our lunch at their university apartment. While the rolls were cooking in hot oil, she had to go to her computer to search for a specific song we were talking about — yes, I brought up the topic and I was a disturbance to her like that. So I decided to take over the cooking while she looked for music. It was turning out okay until hot oil started jumping straight from the skillet to my skin, shocking and micro cooking little parts of my arms. A screaming buffoon I turned into and Sanda came to the rescue; although I’m not sure if she was trying to save me or the spring rolls.

Aix: What is this masochistic method of cooking?!

Sanda: It’s called frying, honey.