Alright, Team. Halloween is over, the leaves are actually changing in Georgia and it’s November…That’s right. It’s Thanksgiving season. Game on. I thought I’d get the turkey day ball rolling with my these cranberry galettes, because, well, I like baking. I also really like baking with cranberries. I think it’s something about how vibrant cranberries are. I mean, the color alone is just gorgeous. Then there’s the flavor – super tart with a hint of bitterness. Love it or hate it, you have to admit that cranberries are unabashedly what they are, which is a trait I admire in life. Speaking of being unabashedly oneself, I’ve been watching an Australian television show lately called the Miss Fisher Mysteries, a period
Well, it would appear that winter has finally relinquished Atlanta from its icy grasp.* The sun has been out, everything is in bloom, allergies are intense and it is definitely patio happy hour season. Furthermore, the grocery stores are packed with Florida strawberries. I know this is still a southern phenomenon, because my Mom is sounding more and more envious each time I talk to her and convey the newest tidbit of sunshine and strawberries. Since strawberries have finally come into season and are all of a sudden like 3 containers for $5, my fridge is pretty stocked with them these days. I sit there gazing at the bright red berries in the store and just can’t resist. The
One of the things I love about holiday food is it is just so striking. The colors, the smells, the textures…it’s all so beautiful, both in the appearance and in the taste. I particularly like how cranberries get to shine during the holiday season. Cranberries tend to take a backseat the rest of the year, but this the time for cranberries to take the spotlight. And I really like cranberries. Yes, I am the person who goes straight past cranberry juice cocktail and stocks up on straight cranberry juice. That’s me. Seriously, try straight cranberry juice cut with a little sparkling water and lime. Delicious. But I digress… My friend, Liz, recently made this adorable and super tasty cranberry
Hello faithful followers of peachesplease! So I have a confession. I’m having a super busy week at work so instead of posting a whole new recipe, I’m posting a variation on yesterday’s Tomato & Thyme Tart. When I was making the tomato tarts, I decided I wanted to try at least one other variation, so I also made tarts with asparagus and goat cheese. The tart case (aka crust) is the same, as is the egg and cream base. However, the fillers are different and I think this also makes a fabulous tart. I’ve been eating it for breakfast and lunch!