The October Edit

October 17, 2019

It’s slightly cooler, finally, and pumpkins and mums have made their way to our porch. Seasonal fruits and veggies are being put to good use in the kitchen, and we are splitting our time between watching baseball and football games.  We are burning apple blossom and sourwood candles and feeding our bees a light sugar syrup.  Fall is slowly descending on the south, and we are grateful for its arrival.

In the Home & Garden

Fall vignettes just cozy up any space.  I love using this hunt board I purchased from Garden and Gun’s Fieldshop.  It’s usually displayed on a bookshelf on a plate stand, yet during fall, I move it to the chest so you can see the pretty acorn motif that decorates the borders.  I also love stopping by our local garden boutique on Friday’s for alma mater colored dahlias.  I think it brings good luck!

Our summer flowers looked so tired it was a relief to pull them up and replace them with my fall favorites.  For the urns, I held onto the foxtail ferns, but I swapped autumn ferns and ivy for the sweet potato vines. And for now, I added small pumpkins and gourds until Halloween.

In the Kitchen

A simple appetizer to prepare yet beautiful and delicious is honey figs with goat cheese and pecans.  We like to add pecan halves and grapes to a cheese board along with the figs and cheese.

Honey Figs with Goat Cheese and Pecans     

Serves 6

Recipe by The Honey Connoisseur by C. Marina Marchese & Kim Flottum

1 cup finely chopped pecans
coarse salt and finely ground pepper
6-oz log of goat cheese
12 fresh figs halved (we used black mission)

Place the pecans in a shallow dish.
Season with salt and pepper.
Roll the goat cheese log in the pecans to evenly coat.
Refrigerate log until firm, then cut evenly into rounds.
Top each round of goat cheese with a halved fig.
Drizzle 2 tablespoons of honey over each serving.
Serve immediately.

I think cookies are so much fun to bake because you can satisfy your sweet tooth, and still have plenty of cookies to share with neighbors, friends, and family.  While I usually only bake these during fall, they are probably my favorite cookie ever.