a new abbreviation from my sister and a great recipe

I forgot to take a photo of the ones I made, but they honestly came out just like the photo used on the recipe (left). The dessert I speak of is Lime Bars with a Pistachio Graham-Cracker Crust and not only are they delicious, they are SUPER easy to make. The recipe came from Martha (or as my sister has begun calling her - Martie Stew - which makes me laugh every time I think about it) and Martie says they are a cross between key lime pie and lemon bars. I think they are way more key lime pie than traditional lemon bars, but whatever Martie Stew. It is a refreshing dessert after a filling dinner and if you can forego serving something chocolaty, give them a try (especially this spring or summer).

They do contain a can of sweetened and condensed milk, which I do have reservations about using. What the hell is that stuff? Why is it syrup-y milk? Why is it in a can? Why does it sit on a shelf and not inside a refrigerator? Why are all of the recipes I know that contain it ridiculously delicious? It must be bad if it can make things that good (read: seven layer bars). I guess I will limit myself on making these – everything in moderation, right? Click here for the recipe.