ramblings from an arkansas farm girl
Since black apples are in season in Arkansas, I made a Black Apple Crisp. For several days, it sat on the stove under aluminum foil. John and I walked by and took big spoonfuls straight from the pie pan and pretended that since we weren’t sitting down with a whole bowlful, we weren’t really eating it…
You know how that works out.Continue Reading
Have you tried shishito peppers yet? If not, let me introduce you to this flavorful treat! I had them for the first time about a year ago at a friend’s house. Then, I had them not that long ago at Cheers in Fayetteville. Now, that I know how easy they are to sauté, this is my new favorite make-at-home appetizer (or side dish).
Y’all, I’m not exaggerating. There’s a reason shishito peppers is the hot new summer appetizer in all the coolest restaurants.
And by hot, I don’t mean spicy. These Japanese heirloom peppers are crisp and sweet with only a tiny bit of heat.
A game changer for sure.
We had friends over to eat Tuesday night. John grilled burgers, and I baked the best Mac and Cheese in all the land which hopefully cancelled out the very average pot of beans I served with it. This is my go-to mac and cheese recipe. There’s no need to make any other. You could add lobster like the fancy restaurants do and have a dish people would pay $17 a serving for in Dallas (i.e. Capital Grille). I truly believe that.
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