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Today’s writing invitation number one comes from Kane/Miller’s Could You? Would You? A book to tickle your imagination. Author Trudy White presents a book of questions to get kids laughing, thinking, talking, drawing, writing and exploring the world. (The planned book release date is September 30, 2007.)

Trudy’s illustrations are whimsical and her questions are clever. She asks questions like, "Where will people live in the future?" which have the potential to make children write, discuss, and draw for hours.

If you like doing writing prompts or just want to have a fun book for discussion, go over to Amazon.com and reserve your copy today.

The five people I’d invite are: Julia Child, Ben Franklin, Bruce Springsteen, Anthony Bourdain, and Cpt. Jean-Luc Picard of the Starship Enterprise. Funny thing about this group?  One of them is from France (Jean-Luc), Ben was the ambassador to France, and Anthony Bourdain was trained in classic French cooking and speaks the language as does Julia. Bruce has nothing to do with France, but is from the Jersey Shore like me. (Well, I have a French mother, so I guess Bruce is the only one without a French connection.)

What to cook? Maybe some oysters or steamed clams (steamers) to start. (This is an adult meal after all.) Steamed lobster would be nice with maybe some grilled asparagus on the side. And for dessert, I’d probably make some key lime pie. My mom used to make it from a recipe off a tea towel she got in Key West, Florida. Unfortunately, I don’t have it anymore, but this recipe from Rapunzel’s Castle seems fairly close, though mom’s had a meringue layer on top.

Joe’s Key Lime Pie
Makes 1 9-inch pie

Graham Cracker Crust:

1. 1 wax paper-wrapped package graham crackers (1/3 of a pound box)
   or 1 cup, 2 1/2 tbsp graham cracker crumbs
2. 5 tbsp melted unsalted butter
3. 1/3 cup sugar

Filling:

1. 3 egg yolks
2. 1 1/2 tsp grated zest of 2 limes ((use key limes if they’re available in your area and no pith please, it will make your filling bitter)
3. 1 14-ounce can sweetened condensed milk
4. 2/3 cup freshly squeezed lime juice (use key limes if they’re available in your area)

Topping:

1. 1 cup heavy or whipped cream, chilled
2. 1 tbsp powdered sugar

Directions for the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. (Or go ahead and use a store bought crust - I won’t tell.)

Directions for the filing:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

Directions for the topping:
Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

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