Friday, November 23, 2007


I hope everyone enjoyed their Thanksgiving. I hope everyone ate too much and drank too much and made a bit of an ass of themselves. Isn't that what holidays are for?

I had a good time at the in-laws house in Wisconsin. I got to meet some new people, drink some good wine, eat some delicious food, and ended it all in a half-coma wrapped around The Hubs.

I made this awesome brie and pecan hor d'ourve. It was delish and a big hit.

Thanksgiving Hors D'ourves

When I got home, I watched my traditional Thanksgiving movie: Fargo. Although I fell asleep right before Shep Proudfoot beats the crap out of Carl Showalter. Good times.

Today I did a whole lot of nothing. Well, I did the laundry, played with Lola, finally got my MP3 player working again, and baked The Hubs a cake. Tomorrow is another day off. What am I going to do with myself?


Anonymous said...

That looks killer!

Recipe please & thanks.

Mr. Dobbs

Honey Bunny said...

Greetings, Mr Dobbs!

Here is the recipe:

* 1 small wheel of your favorite Brie or Camembert (about 9 ounces)
* 1/2 cup pecan pieces
* 3 tablespoons light-brown sugar
* 3 tablespoons pure maple syrup
* crackers or sliced baguette, for serving (i like the melba toast crackers because they add a good crunch and texture).


1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.


Anonymous said...