Have you ever met a food snob? You know the type. They're the ones who are always pontificating about local this and sustainable that. You can usually find them patting themselves on the back for eschewing any kind of food that isn't organically grown, farm raised, grass fed or free range. (They're also the ones you usually run into at Publix at 9:15 on a Sunday night, surreptitiously loading up their carts with Twinkies and Cheez Whiz, but that's another story.) While I do support eating local and sustainability, and I always try to buy the best quality ingredients I can find, sometimes it just isn't feasible. And, that's okay. I don't consider myself a cretin because I occasionally take culinary shortcuts. You shouldn't either.
I spend a great deal of my time immersed in food, be it cooking it, reading about it, writing about it, photographing it and of course, eating it. In my experience, I've come to realize something. A great dish can’t always be measured by the individual ingredients that go into it, but rather the sum of its parts. And sometimes, what makes a dish great is the love and care with which it has been created, as well as the delight and enthusiasm with which it is received, not whether or not the cheese used on the side was organically cultured three miles underground and cased in fine port for seven years.
So, I proudly present this simple, unassuming Frozen Lemonade Pie to you, prepared with love using a store bought graham cracker crust, frozen lemonade concentrate, condensed milk and Cool Whip (which some foodies don't even consider to be real food).
