this sunday my family and i went to jack’s creek christmas tree farm to pick out a tree. it had been years, maybe 15 years since i had gone and done this. it sure brought back some memories and we all had some fun! we even went on a hay ride….through the tunnel of lights. gotta love the holidays!
you can find cheese straws just about everywhere this time of year. these savory and buttery cookies are pretty simple to make and they keep for a couple of months. i personally think that they taste better a day or two after you make them. i love to put them in holiday gift baskets and give them to friends and neighbors.
i like to add toasted pecans in mine and i also like them to have a little bite. so… add a little more cayenne and crushed red pepper if you like yours on the spicy side.
want to make a little gift basket? try out our recipes for candied citrus and spiced pecans.
recipe follows
the other day rebecca came in and painted our windows for the holidays. i think that the holidays are here!
“eat poor on new year’s, and eat fat the rest of the year”
dating back to the civil war it has been a southern tradition to serve up a big meal on new years. typically the meal consists of greens, black eyed peas, cornbread, and a pork dish.
the black eyed peas are said to bring prosperity to the new year. you can cook up any green available; collards, turnips, dandelion, or lams quarters, as they greens represent money, and the cornbread is for gold.
click here to see how to make this simple “good luck” southern meal and my favorite cornbread recipe follows.
cornbread:
*pre-heat oven to 425 degrees
ingredients
1 cup unbleached, all purpose flour
1 cup cornmeal (or non instant grits for more texture)
1/2 tsp salt
3 tsp sugar
1 Tbsp fresh baking powder
2 farm fresh eggs, beaten
1 cup milk
1/4 cup oil
directions:
-mix all ingredients until combined, trying not to over mix
-pour into a greased pie tin or small cast iron pan (you can double recipe if you are using a large cast iron pan)
-place in oven and cook for about 25 minutes or until top is golden brown.
i love it when all of the local business string their lights and fill their spaces with holiday cheer. this year i was amazed by the gingerbread house at one of our favorite local restaurants; five and ten. pastry chef, shae rehmel made a replica of five and ten’s ‘house’ logo. take note of all of the details, that garden is killing me!
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