A Fall of Returning

I’m ready to return to making pies and curling up with a new television show and soup and boozy tea. :) I’m excited to get back together with people to eat food and share libations and in general keep warm. Ready for fall.

September hadn’t even begun yet when I made this vegetable pie, for example:

Farmland Vegetable Pie, with Nouveau Carré

Farmland Vegetable Pie, with Nouveau Carré

Delicious, and the cornmeal crust rolled out and baked up like a dream. Matt and I ate thick slabs of it while we sipped Nouveau Carrés as truly modern gentlemen do.

Nouveau Carré

Stir 1.5 oz tequila with .75 oz Lillet Blanc, .25 oz of Benedictine and 3 dashes of Peychaud’s bitters with ice and strained into a chilled coupe. Garnish with a lemon twist.

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A month or so ago there was the Bacon-Off at work. . . here are the Gummy Apple Bacon Strips I made, which earned me the trophy!


This was my fourth batch, the result of experimenting with various types of gelatin (I tried sheet gelatin for the first time, and even agar. The final recipe was a mixture of reduced apple juice, lemon juice, smoked brown sugar, unflavored Knox gelatin and bacon syrup by Torani.

Me with my bacon trophy

Lately I also find myself drawn to creating cozy weekend brunches. Here’s the beginning of a peach and blueberry compote for Sunday pancakes for me and my boyfriend.



You know what else is good? A good beverage. I’ve been reading Imbibe! and enjoying the possibilities of imagining get-togethers of friends around a boozy punch bowl, hot and spicy snacks and a general mirth while the first cold rain of Seattle fall falls in constant drizzle throughout the evening.

Here’s a good pale colored drink that’s best for these last summer days: Mix equal parts gin, green chartreuse, Maraschino liqueur and lime juice in a shaker with ice and strain into a chilled glass; it really is The Last Word.


2 comments to A Fall of Returning

  • Muzhik

    This is why I love this web site! And why I can’t come here until after I’ve had something to eat.

  • War Pig

    Great chow and, as usual, great pictures.

    Here’s another summer drink that goes over well. It is TGI Friday’s June Bug.

    In shaker, mix ingredients, pour over ice, garnish with pineapple wedge & cherry.

    (This makes two drinks, halve it for one)

    2 oz Midori® melon liqueur or other melon liqueur
    1 oz Malibu® coconut rum or other coconut rum
    1 oz banana liqueur
    4 oz sweet and sour mix or margarita mix
    4 oz pineapple juice

    If you have no sweet and sour mix, then use margarita mix – it will taste different but still good.

    These are fine for drinking in hot weather. Crush the ice for a colder drink. I have a Vita-Mix blender as I am serious about my drinks and soups.