Its about time that I’ve had the chance to write again about what’s new in the world. I got to spend 5 days in Key West doing some diving (it was a mini-season for lobster) and some golfing (I hit almost EVERY fairway). I love the water in Key West, it was almost 88 degrees Fahrenheit so it was almost like bath water.
One of the things I like the most about going to Key West is getting a pie from the Blond Giraffe. For those who don’t know, the Blond Giraffe is consistently the winner of the "Best Key Lime Pie" in Key West. It is generally recognized locally as the best. With that said, it has gone from a small outfit that made pies to having a huge Key Lime Pie factory both on Simonton St in Key West as well as out on Stock Island. It is pretty much an institution and like all of these types of "institutions" they have branched out and they have coffee shops and little shops all over Key West. Naturally, as you get more and more popular, you need to crank out more and more pies. Ultimately, staying profitable means cutting corners, even in areas that you don’t think matter. Blond Giraffe has now done that and in an area that is more than obvious.
To folks who just casually get Key Lime pie for dessert when out to eat, it is assumed that you are looking at a refreshing sweet/sour pie in a graham cracker crust. EVERYONE knows that Key Lime Pies are not green, they are yellow because the juice from a Key Lime is yellow. The key here is that a really good pie, explicitly, the Blond Giraffe didn’t use graham crackers for crusts. they used a traditional pastry crust, UNTIL NOW. We got a pie from the Blond Giraffe and you can’t imagine our horror to find that they have changed their crust. While that isn’t enough to make a huge difference. They made some other changes and my father in-law and I couldn’t eat the pie.
So there you go, pie fans everywhere, Blonde Giraffe now uses Graham Crackers for crust…….they are just another Key Lime pie.
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