I have a water softener down cellar, and it is a new thing to me. never have had one before. I know that I've slacked on putting the salt in regularly, and I think this is what causing my problem. Within the past week, the shower is just dribbling out, the sink faucet has lost quite a bit of pressure, and now today the toilet just was constantly running for quite some time. i think I have lime or iron build up in the pipes. Anyone know of a product I might buy at the store to pour down the pipes and help to loosen this? I really don't want to tell my landlord if I can help it and fix it myself because I was supposed to be taking care of that, and like I said, I've slacked on it. Anybody? Help!
I would go with graham cracker crust, and avoid cool whip. I always trust Ina Garten's recipes. Frozen Key Lime Pie Barefoot Contessa 1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) For the decoration: 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight. Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.
