Morsels of Megret

So, my culinary escapades have been fewer and fewer, namely due to the fact that I am in new surroundings and haven't finished getting my kitchen in working order yet. It's hard to get inspired to cook up a great meal when you're short on counter space and you have peeling wallpaper strips everywhere you look. My meals lately have consisted of tried-and-true, family-heirloomed and back-of-the-box specialties. (This also in part to the fact that all of my cookbooks are still packed up.) Nevertheless, I got the worst case of spring fever this week with temperatures hovering in the 70s, and I pulled out THE recipe, the old standby for spring weather: Key Lime Pie. This pie will make your tastebuds think it's summer already. I highly suggest you put down what you're doing right now and go buy the ingredients for it....RIGHT NOW. You can thank me (and Gayle Ortiz from "The Village Baker" ) later. THE VILLAGE BAKER'S KEY LIME PIE Graham Cracker Crust:

Yes, they are. These rich, fudgy brownies are totally low-fat. I will say the phrase I throw around so liberally on this blog...."Cook's Country has done it again." And have they. This recipe changed my mind back to deciding to renew my subscription for another year. These little brownies will make you double check the nutrition info as soon as you take a small bite. (Now....to continue on my quest for fudgy brownies that are bittersweet.....as much as I like these, I still think they're too sweet....although most people would probably think they're perfect. I just happen to like bittersweet chocolate more than most.) COOK'S COUNTRY'S FUDGY LOW-FAT BROWNIES 3/4 c. all-purpose flour 1/3 c. Dutch-process cocoa powder 1/2 t. baking powder 1/4 t. salt 2 oz. (1/3 c.) bittersweet chocolate, chopped 2 T. unsalted butter 2 T. low-fat sour cream 1 T. chocolate syrup 2 t. vanilla extract 1 large egg plus 1 large egg white 1 c. sugar Preheat oven to 350. Line

So, I attempted to fry something for the very first time in this house. Seeing as we've lived here for three years and only have 2 more weeks before we leave it, I figured it's better late than never to christen this kitchen with the smells of hot oil. For home group tapas night, I pulled up a recipe I've been wanting to try, but have not yet since it makes so much (and, did I mention, it's fried?). Southern Living published a recipe for Black-Eyed Pea Cakes....and it immediately struck me as a Southern delicacy, worthy of restaurant fare, something that'd make Paula Deen proud. They were delicious. Don't forego the toppings of sour cream and green tomato relish...that's what makes them. Here is the recipe.... BLACK-EYED PEA CAKES 1 small onion, chopped 1 T. olive oil 2 (15.5 oz.) cans black eyed peas, rinsed, drained, and divided 1 (8 oz.) container chive-and-onion-flavored cream cheese, softened 1 large egg 1/2 t. salt 1 t. hot sauce 1 (8 oz.) pkg. hus