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Easy No-Bake Pareve Key Lime Icebox Cake

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Is there anything better than the taste of lime in the summertime?  If you've read many of my posts here, you'll know I'm obsessed with lime flavoured anything, especially after a few years here in Israel with NO LIMES (waah!). Now that they're readily available and seasonal, I make sure to take advantage, gorging on amazing fresh Israeli limes before they're gone for the rest of the year.

(We do freeze some juice as cubes to use in sauces, salads, etc.)

I know what you're thinking, though.  It's NOT summertime.  By now, mid-October, we're well into fall.  But here where we live, temperatures are still in the 30s (celsius, I guess mid to high 80s F?) and we haven't really had our first good rain.  So it's still summer in my mind, though to be honest, I often forget what season it is.

In any case, the air conditioning is still running -- and that's what really counts.
And when it's hot outside, there seriously is nothing like lime.  And also, nothing like a quick, easy no-bake dessert.

Oogat Biskvitim, which literally means Biscuit Cake (in the British sense of cookie, rather than the American meaning of a savoury roll), is super-popular here, almost as much so as the ubiquitous Kadurei Shokolad, literally chocolate balls

In searching for recipes to tweak to get what I wanted, I found out that outside of Israel, it's most commonly known as

Sunny Side Up Rice: Weekday Asian skillet fried rice for one (pareve)

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Need a little something to bring an ordinary weekday over to the sunny side?

Here’s a way to elevate rice from a humble side dish to a glorious main course for one person, perfect for weekday lunch or light supper?  I don't usually talk about cooking for one, for the obvious reason that I live with several other people.  But when the kids are off at school all day, sometimes I want to invest a few minutes into making something truly delicious that’s just for me.

There aren't many foods as simple and comforting as rice, and though this fried rice dish has a number of steps, it's simple enough to prepare in the background while I’m working, and the end result is flavourful and incredibly comforting.  There are two possible variations -- "Indian" and "Chinese" (I'm using quotation marks because I don't want to pretend that these are authentic flavours...) that are equally simple to prepare.

This is why I love working from home – I can’t stand

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