ramblings from an arkansas farm girl
Dear Sunday Letter readers,
Surprise! Last Sunday I wasn’t sure if I would write a Sunday Letter this week. But here I am saying hello again. The truth is I enjoy this “virtual chat” we have each week. It’s fun to read your comments both on the post and to each other. That’s become my favorite part.
So thank you for joining me on Sunday morning or whenever you find time to read.Continue Reading
Dear Sunday Letter friends,
I woke up this morning and remembered that my Baylor Bears lost the Big 12 Championship game in overtime yesterday. But what a game! Yes, I’m disappointed, but I’m also extremely proud of the incredible effort and the overall season and the way Matt Rhule has coached the dickens out of a team that only won 1 game two years ago.
If I could invite anyone to dinner, tonight it would be Matt and Julie Rhule. The house is clean, so now would be a good time, ya know?
And Santa, if you are reading, bowl game tickets would fit perfectly into my stocking…
If you’re looking for a fancy-ish salad for Easter or any special gathering, try radicchio stuffed with goat cheese and walnuts. The combination of sweet and salty pairs well with most any protein. These radicchio salads can be eaten the traditional way (with knife and fork), or the naturally cupping radicchio leaves can be wrapped and eaten as a finger food or appetizer (i.e. lettuce wrap).
This recipe calls for both goat cheese and balsamic vinegar—two staples in my house. My favorite goat cheese comes from White River Creamery in Elkins, Arkansas. If you live in Northwest Arkansas, find it HERE.
Also, I highly recommend De Nigris 1889 balsamic vinegar. The 1889 in the label refers to the year Armando de Nigris founded the first vinegar works in Naples, Italy. The rich, flavorful vinegar will take your dish up a notch. Find De Nigris EVERYWHERE.Continue Reading
