Back when I had time to fritter away in front of the television, one of my favorite shows was "Inside the Actor's Studio." I particularly loved the end, when James Lipton would ask each guest the same ten questions. For me, the best, and most revealing, questions were "What is your favorite curse word?" and "What profession, other than your own, would you like to attempt." Nothing tells you more about a person than what would fly out of their mouth should they drop a bowling ball on their foot, or what they'd be doing if conventional rules didn't apply.
For the record, my favorite curse word is a long, drawn-out f-bomb.
And if I could try out any profession in the world, I'd be a test cook at America's Test Kitchen. It would be as if the foodie and the lab rat that both lurk inside me had a one-night stand and made a dream job baby. I'd study up on food science, research thousands of recipes, experiment with a hundred kinds of chocolate, and then whip up a masterful creation that would make Christopher Kimball weep with joy. I could pull it off. Except for the required degree from a culinary arts program. And the four years of restaurant experience. And the upheaval of relocating my entire family to Boston. Other than those teeny details, I could totally pull it off.
My dashed hopes were suddenly lifted when I spied this little nugget in one of the Test Kitchen's newsletters: Home Test Cooks Needed. It was the best of both worlds! Every few months they send a recipe for me to test. I get to pretend like the balance of the universe depends on my opinion of the recipe, while never having to change out of my pajamas.
The most recent recipe I tested was for a reduced-fat Icebox Key Lime Pie. And while I'm sworn to secrecy about the specifics of the recipe until it appears in print, I can share a few details.
Zest and juice some of these babies:
Mix it with some cream cheese, sweetened condensed milk and few other tasty things and pour it in here: