all the leaves are gone now. a few still clinging. i love bare trees the best, for they show their beautiful form against the sky. i’ll miss the rustling of the leaves, but the architecture of trees will inspire me all winter.
peeledbrick.lastleaves
country mornings
frosted leaves. horse
a day at the tree farm
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!
shed.quince
dahlias
rustytank.chinaberries
southern cheese straws
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
and
.
recipe follows
ingredients
3/4 cup toasted pecans
4 cups grated sharp cheddar cheese, room temp
1 cup (2 sticks) of unsalted butter, room temp
3 cups AP flour
2 tsp sea salt
1/2 tsp cayenne pepper... or more if you like them spicy
10 drops of tabasco sauce
a dash of red pepper flakes.... or more if you like them spicy
directions
-pre-heat oven to 300 degrees.
-toast the pecans and set them aside to cool
-chop the pecans in a food processor with a metal blade. pulse until they are in small pieces- not too big but not too small.
-set the pecans aside
-add the rest of the ingredients into food processor. process and add pecans when the dough begins to form.
-continue processing until a ball forms.
-remove dough and place in a bowl.
-refrigerate dough for 30 minutes.
-line 2 cookie sheets with parchment paper.
-remove dough from refrigerator.
-on a lightly floured surface, take 1/4 of dough and form dough into a brick shape. your brick should measure about 1" x 10" x 3".
-with a sharp knife, cut 1/4" slices and place them on your cookie sheets.
-bake for 25 minutes.
-cool and store in a airtight container for up to 2 months.
leaves.redleaves
support your local artists!!
there is lots of great holiday markets going on this weekend! if you are in athens....come on out or if you are out of town....make a day out of it! give handmade and local this season! visit
to see more!
FRIDAY....
pop up shop and
artist market ....5-9pm ...... 393 n finley st
SATURDAY....
artist market at
....815 w broad st
pop up shop .....9am-12noon, 393 n finley st, studio c
annual holiday sale .....9am-4pm ...450 georgia dr
woodendoor.winterberries
frost beauty
we had a big frost the other night. all the feilds were white with frost. i went for a walk as the sun started to shine. lots of beauty to take in. a breathtaking blessing to see it all -
artcar.redleaves
Chris Hubbard's Heaven and Hell Car
it is festival time right now! this weekend i went out to the farmington depot days and chris hubbard had his heaven and hell car there for viewing. lots to look at!
wheel. persimmons
castor beans
rust.rainbowleaves
romanesco cauliflower soup
i always love getting our weekly box of fresh vegetables from our farm. this week was especially exciting when we opened up our box and saw this amazing romanesco cauliflower. last night we made some soup with it. one of many wintry soups to come.
recipe follows
ingredients
2 Tbsp olive oil
1 large onion
2 stalks of celery
1 large head of romanesco cauliflower (or regular if you can't find it)
2 small or 1 large potato, skinned
4 cups of vegetable or chicken broth
3 cloves of garlic
salt and pepper to taste
directions
-dice the onion and celery and saute in olive oil on low for 5 minutes or onions are translucent
-cut the potato, cauliflower, into small pieces, place in soup pot.
-add all ingredients and cook until tender.
-cool
-puree in a handheld immersion blender or regular blender until smooth
-enjoy alongside a warm baguette
