Manual Exposure Mode with Multi-Segment Metering.

Thanks very much for viewing.

Tony

[MikeNArk]

Nicely captured. Great colors and texture. Bright against the dark background.

[Tonytee]

Nicely captured. Great colors and texture. Bright against the dark background.

I thank you very kindly. I have to admit, I am fascinated by this color. Never seen this before.

Tony

[OrchidJulie]

Beautiful! And, the correct color for key lime pie, too.

Tip, if you ever order key lime pie and what's served to you is green, send it back...it ain't key lime pie!

[angkymac]

Beautiful! And, the correct color for key lime pie, too.

Tip, if you ever order key lime pie and what's served to you is green, send it back...it ain't key lime pie!

I guess I've never had "key lime" pie before! Thanks for the note on it!
Very intriguing arrangement of colors, Tony. Now I guess I know what key lime pie should look like.
(I'll have to taste it sometime.)
Angky.

[OrchidJulie]

I guess I've never had "key lime" pie before! Thanks for the note on it!
Very intriguing arrangement of colors, Tony. Now I guess I know what key lime pie should look like.
(I'll have to taste it sometime.)
Angky.

Key limes are quite different from "persian" limes, the ones you see in the supermarket that look like big dark green lemons. Key limes are small (a very big one would be about the size of a golf ball), spherical (not egg-shaped like persian limes or lemons), thin-skinned, and quite tart. Their flesh and juice are light yellow, and taste different than a persian lime. So-called "Mexican" limes are more or less between the two, closer to a key lime than to a persian lime. Decades ago, +90% of the US lime crop came from south Florida, but several citrus plagues wiped out nearly all the groves...no limes are cultivated commercially here any longer, alas. But we can get all three kinds in the supermarket, I'm not really sure where persian limes are cultivated, there are local sources for key limes (we have two small ones in the yard, just harvested half a dozen limes yesterday ), huge numbers of Mexican limes come from, well, Mexico.

Anyway, real key lime pie is pale yellow (not green) and very tart. It can have a pastry crust or graham cracker crust (this is The Great Key Lime Pie Crust Debate, advocates for each abound), but always has whipped cream on top. Delicious, one of the few non-chocolate desserts on my gotta-have-it list! And either crust is fine with me.

[Tonytee]

Beautiful! And, the correct color for key lime pie, too.

Tip, if you ever order key lime pie and what's served to you is green, send it back...it ain't key lime pie!

Hello Julie,

Many thanks for your awesome review and sound advice.

Tony

---------- Post added 06-19-22 at 03:20 PM ----------

I guess I've never had "key lime" pie before! Thanks for the note on it!
Very intriguing arrangement of colors, Tony. Now I guess I know what key lime pie should look like.
(I'll have to taste it sometime.)
Angky.

Very delicious and nutritious. My doctor informs me that they are very high in Vitamin C and to take two pies every four hours. Who am I to say "NO?". )

Tony

---------- Post added 06-19-22 at 03:25 PM ----------

Key limes are quite different from "persian" limes, the ones you see in the supermarket that look like big dark green lemons. Key limes are small (a very big one would be about the size of a golf ball), spherical (not egg-shaped like persian limes or lemons), thin-skinned, and quite tart. Their flesh and juice are light yellow, and taste different than a persian lime. So-called "Mexican" limes are more or less between the two, closer to a key lime than to a persian lime. Decades ago, +90% of the US lime crop came from south Florida, but several citrus plagues wiped out nearly all the groves...no limes are cultivated commercially here any longer, alas. But we can get all three kinds in the supermarket, I'm not really sure where persian limes are cultivated, there are local sources for key limes (we have two small ones in the yard, just harvested half a dozen limes yesterday ), huge numbers of Mexican limes come from, well, Mexico.

Anyway, real key lime pie is pale yellow (not green) and very tart. It can have a pastry crust or graham cracker crust (this is The Great Key Lime Pie Crust Debate, advocates for each abound), but always has whipped cream on top. Delicious, one of the few non-chocolate desserts on my gotta-have-it list! And either crust is fine with me.

Again, wonderful and many thanks for your comprehensive and informative commentary. Probably will be my responsibility for everyone gaining a few pounds by Monday

morning. Won't matter though since Monday is a holiday. Calories don't count on holidays. Yeah!!! ))

Tony

[OrchidJulie]

take two pies every four hours.

Tony

Sounds like A Plan to me! Obviously you have a source for key lime pie in PNW...enjoy!

[K2 to K50]

Manual Exposure Mode with Multi-Segment Metering.

Thanks very much for viewing.

Tony

It is a very refreshing colour, Tony. Well-executed pic.

Key limes are quite different from "persian" limes, the ones you see in the supermarket that look like big dark green lemons. Key limes are small (a very big one would be about the size of a golf ball), spherical (not egg-shaped like persian limes or lemons), thin-skinned, and quite tart. Their flesh and juice are light yellow, and taste different than a persian lime. So-called "Mexican" limes are more or less between the two, closer to a key lime than to a persian lime. Decades ago, +90% of the US lime crop came from south Florida, but several citrus plagues wiped out nearly all the groves...no limes are cultivated commercially here any longer, alas. But we can get all three kinds in the supermarket, I'm not really sure where persian limes are cultivated, there are local sources for key limes (we have two small ones in the yard, just harvested half a dozen limes yesterday ), huge numbers of Mexican limes come from, well, Mexico.

Anyway, real key lime pie is pale yellow (not green) and very tart. It can have a pastry crust or graham cracker crust (this is The Great Key Lime Pie Crust Debate, advocates for each abound), but always has whipped cream on top. Delicious, one of the few non-chocolate desserts on my gotta-have-it list! And either crust is fine with me.

Julie, you have created a likely never-to-be-fulfilled longing in me to taste key lime pie. Lemon merangue has long been a favourite of mine, but now you have me longing for something else, way Down Under here!

[angkymac]

Key limes are quite different from "persian" limes, the ones you see in the supermarket that look like big dark green lemons. Key limes are small (a very big one would be about the size of a golf ball), spherical (not egg-shaped like persian limes or lemons), thin-skinned, and quite tart. Their flesh and juice are light yellow, and taste different than a persian lime. So-called "Mexican" limes are more or less between the two, closer to a key lime than to a persian lime. Decades ago, +90% of the US lime crop came from south Florida, but several citrus plagues wiped out nearly all the groves...no limes are cultivated commercially here any longer, alas. But we can get all three kinds in the supermarket, I'm not really sure where persian limes are cultivated, there are local sources for key limes (we have two small ones in the yard, just harvested half a dozen limes yesterday ), huge numbers of Mexican limes come from, well, Mexico.

Anyway, real key lime pie is pale yellow (not green) and very tart. It can have a pastry crust or graham cracker crust (this is The Great Key Lime Pie Crust Debate, advocates for each abound), but always has whipped cream on top. Delicious, one of the few non-chocolate desserts on my gotta-have-it list! And either crust is fine with me.

Great info you offer here!
I never had the slightest bit of knowledge on these things--just thought a lime was a lime--and could never understand what a key had to do with a pie made out of limes!
You always have some interesting info to fill in on these botanical topics. Thanks for that!
Tony, you should send her an Oregon rose!
Angky.

[OrchidJulie]

Julie, you have created a likely never-to-be-fulfilled longing in me to taste key lime pie. Lemon merangue has long been a favourite of mine, but now you have me longing for something else, way Down Under here!

If you like lemon meringue pie, you'll love key lime pie. Very tart, offset by the sweet whipped cream...the pie filling has a different texture than typical lemon meringue, it's more like a light, smooth custard (made with sweetened condensed milk rather than eggs and cornstarch). And of course no meringue. Pucker up! Recipes abound, if you can find mexican limes you can make an approximation. (lordy, my mouth is watering just thinking about it! )
And apologies to Tony for hijacking his beautiful flower thread...

[OrchidJulie]

Great info you offer here!
I never had the slightest bit of knowledge on these things--just thought a lime was a lime--and could never understand what a key had to do with a pie made out of limes!
You always have some interesting info to fill in on these botanical topics. Thanks for that!
Tony, you should send her an Oregon rose!
Angky.

You're welcome, glad to opine! The "key" part comes from the Florida Keys ("the Keys"), where the limes originally came from (well, all citrus is native in Asia). That was to contrast them with the mainland commercially-grown persian limes, a completely different species. No shortage of persian limes during the heyday of their production, key limes were scarcer, usually harvested from backyard trees. but now produced commercially in small quantities. And key lime pie originally came from the Keys, but you can get it almost anywhere in far southern Florida now.
BTW, "persian" limes are sometimes called "Tahitian" or "Bearss" limes. Mexican limes are closest to Key limes in flavor and fragrance.

[Tonytee]

Great info you offer here!
I never had the slightest bit of knowledge on these things--just thought a lime was a lime--and could never understand what a key had to do with a pie made out of limes!
You always have some interesting info to fill in on these botanical topics. Thanks for that!
Tony, you should send her an Oregon rose!
Angky.

How about a bouquet of Oregon Roses with a bushel of Oregon Limes? All Aboard!!!

Tony