Warm, melty baked brie served with roasted vegetables and candied garlic will make a great addition to your holiday spread! I’m starting to think the Fall is a huge lie. We’re all enamored with the idea that the air is crisp and just cool enough to need a light jacket, and that the changing leaves […]
I’d like to take minute and say thanks to all of you: thank you for indulging me as I share my recipes and for helping this little blog turn into something that means a lot to me and that has led me on an incredible journey. It’s given me confidence, (in the kitchen and out of it), given me the opportunity to travel to new places and make new friends (and to reconnect with old ones!), and has turned into quite the interesting little job (I know I complain about being overworked sometimes but I never forget how lucky I am to have not one but two jobs that I love with all of my heart). I couldn’t have done any of it without your support.
I’m contributing two dishes to tonight’s feast: Shaved Brussels Sprouts Salad and this Pecan-Bourbon Tart. I’ve been making this tart for years, and it’s Shawn’s favorite dessert.