Fall flowers have such a delightful color about them, maybe because it’s the last final push before the bleak winter months. What am I even saying? It doesn’t get cold here in Alabama until like January. Anyway, the bold, unusual colors and textures of fall flower varieties are ideally suited for Halloween arrangments. Traditional colors…Continue Reading “Festive Fall Flowers for Halloween”
Venison is the star of this stew when brought together in holy matrimony with fall root vegetables like turnips, potatoes, and rutabagas. A blend of seasonings, herbs, and mushrooms exude an earthy depth while producing a delightful aroma. Substitute beef rather than venison if desired. Capturing the essence of fall for a dinner like no…Continue Reading “Hunter’s Stew”
Butternut squash soup is a fall staple at my house. I prefer to combine all of my ingredients in a one-pot wonder rather than roasting beforehand. The addition of heavy cream creates a smooth, velvety texture that warms the soul. So cozy up on a fall night with a big bowl and heavy pour. RECIPE:…Continue Reading “Butternut Squash Soup”
I have been making a ton of Eggplant Parmesan this summer and finally got the recipe just right for y’all! Eggplant parmesan is everything cheesy and good in the universe. Crispily fried eggplant layers with a variety of cheeses, and a rich meaty sauce. Meat, not your thing? Skip it all together and use a…Continue Reading “Eggplant Parmesan”
I am always on the hunt for new ways to stuff a pumpkin, and this year is no different. A delightful combo I’ve been digging lately is Southern in every possible way. A mix of seared collard greens mingles with sausage and of course, a little cream cheese. Small pumpkins are ideal for individual servings…Continue Reading “Collard Green & Sausage Stuffed Pumpkin”
Mini fairytale eggplants are such an adorable addition to any garden and are just too damn cute as a side dish when tossed with olive oil and herbs like thyme or mint. Roasting them in the oven preserves their shape. Serve alongside meats like braised duck, or roast chicken. Optionally grill them instead of roasting….Continue Reading “Roasted Eggplant”
If you haven’t already you need to check the October issue of Alabama Gardener. In this issue, I co-host a fabulous Fall Garden Party with one of my best drinking friends, Peggy. Pick up your copy and see just how we did it. In the meantime, here are some of my favorite ways to entertain…Continue Reading “Entertain Outdoors Like A Boss”
Sometimes potato salad can just lack texture. It becomes something more along the line of glorified mashed potatoes. Not to mention that potato salad can sometimes be monochromatic. A simple remedy to these little problems is an easy fix. Rather than boiling the hell out of your potatoes, roast them instead. This adds a delightfully…Continue Reading “Roasted Potato Salad”
As the cantaloupes ripen on the vine in the hot summer sun; my mind immediately wanders away from this beautiful moment and gravitates directly to booze. I mean, one has to stay hydrated after all. Fresh cantaloupe is just the right amount of sweet and refreshing. Its unique taste is only enhanced when pureed and…Continue Reading “Cantaloupe Martini”
Transform old bread into a crunchy snack or a delicious sidekick to any soup with the addition of a little olive oil, garlic, and fresh herbs. RECIPE: GARLIC & HERB CROUTONS INGREDIENTS: 2 cups bread, cut into 3/4 inch cubes 1/4 cup olive oil 1 clove garlic, finely minced 1 teaspoon granulated garlic If you…Continue Reading “Garlic & Herb Croutons”