Kicking off Thanksgiving vacation with a pumpkin croissant and the mountains. #thankful
A simple bowl of toasted pecans are a mainstay at Southern luncheons and showers just as much as they are a staple in pies and cookies. Toasting the pecans in butter and salt brings out their delicious sweetness and makes them totally irresistible (you’ve been warned). Not to mention these buttery pecans will make the pecan pie of your dreams.
Preheat the oven to 350°F. Melt 1 tablespoon of butter in a large bowl in the microwave. Stir in one 6-oz. bag of pecan halves or pieces. Sprinkle generously with salt and place on a baking sheet in an even layer. Bake 5 to 7 minutes, tossing once. Cool on paper towels (they’ll crisp up as they cool). Serve at room temperature.
It’s the first weekend in October and it is 90 degrees and 80% humidity in DC. The pumpkin and bowl of apples on the counter look like frauds. The AC is on and the oven is off. I feel totally cheated out of a beautiful fall Sunday. So I am dreaming of the Appalachians where, in my mind, the air is always cool and crisp, apples are just-picked, and pies are cooling in the mountain breeze.
Tomorrow a cool front is coming through and I can make osso bucco and banana bread like I wanted to this weekend. But, for now I will have another salad and a popsicle.
Sandwich of the Week (you bet potato chips are on it!)
Today I knew just what I was in the mood for—egg salad with potato chips. One of my fave ways to…
Late summer market finds brought to you by the letter P: peas, plums, peppers, and (okra) pods! (Taken with Instagram at Bloomingdale Farmers Market)
how to make homemade biscuits
Just flour, sugar, baking powder, and cream — yep, that easy.
Here’s a link to my new non-food only blog and a post all about our Biltmore Estate wedding in Asheville, North Carolina!