Key Lime Pie

If you go to a steakhouse, there really are only three viable dessert options. Number 1 is the New York-style cheesecake, of course. And tied for second are a fruit cobbler and key lime pie — which must be made with a graham cracker crumb crust.

Tonight, at a very good steakhouse in Boise called Chandlers, I polished off an exceptional “cowboy cut” ribeye and some creamed spinach. I decided to top off my very traditional steakhouse meal with key lime pie. Sure, it was served in a round dish, and the graham cracker crust was chocolate, and there was no ultra-thin slice of lime, twisted and carefully placed on the whipped cream, but I was willing to overlook these departures from slavish adherence to the norm. And it tasted great, by the way.

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Four Desserts

IMG_0748Tonight two clients, a colleague and I had a fine dinner at the Ocean Club at Easton.  We were very well taken care of by Tammy, our excellent waitress.  After our main course was over, we decided to give her a test, so we asked her to tell us which four desserts we had decided to order from the eight-item dessert menu.

Tammy was not at all intimidated.  She sized us up, thought for a moment, consulted her inner soothsayer, and correctly predicted Baked Alaska, chocolate peanut butter pie, chocolate cake, and warm butter cake.  It was quite an impressive feat by Tammy the waitress, and after we left I realized I should have asked her to give us some lottery numbers while she was at it.

The desserts were really good, too.