Okay, the first picture is one of salsa-in-the-making. I decided to have huevos rancheros this weekend (used a recipe from my beloved Cook's Illustrated) and started by making the salsa. It's really easy - just some tomatoes, onions, peppers, and garlic roasted in a slow oven sith oil and spices, then blended together and spiked with lime juice and cilantro. You poach eggs in the salsa and eat with toasty corn tortillas. Sadly I didn't get pics of all stages of the process, but don't the roasted veggies look wonderful? It only makes enough for four eggs, which is two servings in my book. I may experiment with making more salsa and baking the eggs in it.
The next picture is of a couple successful lime squares . . . the rest were devoured by greedy coworkers. I say successful because my first batch was icky icky icky. Which was weird because I've made them before and they were delish. I investigated and discovered that I'd totally spaced at the store and bought fat free condensed milk instead of the regular kind. (In my defense, I was trying to economize by buying the store brand, and the packaging for their fat free product isn't as distinctive as fat free Eagle Brand.) Anyway, this is another easy one - a crust of animal crackers, brown sugar, and butter is pre-baked. Then you mix cream cheese, condensed milk, lime juice and zest, and eggs. Pour in the crust and bake. One of my better finds this summer, another gem from my friends at Cook's Illustrated.