Raise your hand if you’re still on the pumpkin train. Don’t be ashamed—I’m totally still on it. As long as my grocery store is carrying pumpkin puree for less than $1 a can, it’s pumpkin season. It’s definitely not just an October or November flavor, especially down here. So, who’s ready for a new pumpkin recipe?
Can y’all believe the holidays are just around the corner? I’m already starting to think about what my family and I will eat on Thanksgiving. Now that I’m older and a more experienced cook, I like to contribute to the actual meal rather than just eating and helping with the cleanup. I love making desserts, but this year I’m contributing something else to the day: sweet potatoes, as a side dish!
I absolutely love grits. I don’t know how old I was the first time I had them, but I was young enough for their deliciousness to be engrained in my mind forever. My parents and both sets of grandparents made them almost every weekend, and often loaded them up with cheese. So as far as I’m concerned, cheese grits are the only way to go.
I’m back, y’all! Last week was moving week and I’m now (mostly) settled in my new apartment. More on that in another post. How did I celebrate moving to a new apartment? With a new cocktail, of course! Meet The Last Taste of Summer cocktail: a fruity rum libation that’s perfect for the last days of my favorite season.
So, remember last week when I said I was going to share peach recipes all week in honor of National Peach Month? Well, then life happened, and I only shared one on the blog (peach iced tea), and one for a peach whiskey smash on my Instagram. Sorry, y’all. But I’m making it up to y’all today with a new peachy recipe: peach pound cake!
Did y’all know that August is National Peach Month? Best month ever! This time of year, nothing beats farm-fresh peaches. I stock up at the farmer’s market every weekend. So this week, I’m sharing some of my favorite peachy recipes, on here and over on Instagram. I’m starting with something everyone loves sipping on: peach iced tea!