I am a slave to spice. I live on Frank’s. Usually dinner is Frank’s with a side of whatever else we’re having. I literally put that **** on EVERYTHING. I also absolutely love Mexican food and Southwestern flavors – hence my obsession with Bobby Flay. And who doesn’t love sangria?
One of the simplest Mexican dishes to master is the fajita, and for drinks, there’s the Spanish sangria. That’s partly because there’s no real formula for either, save a few basic rules, and because anything wrapped in a warm tortilla or with wine and some hot sauce is – in my opinion – worth dying for.
Crunchy leaves, a brisk chill in the air, the smell of rain…
It’s that time of year! November here in the USA is kind of like the foodie olympics. Whether you’re strictly a meal eater or an egg beater, whether you prefer to watch from the sidelines or tie things with kitchen twine, November has it all. While I love almost every dish involved in the Thanksgiving spread, there is one that is iconically autumnal for me: PIE!! I have always been a die-hard pumpkin pie fan. I have a weird obsession with pumpkins, so as you can imagine, it was very hard for me to admit that this recipe trumped any pumpkin pie I had ever tried… and all those wonderful spices make it just as deliciously “Novembrous” as that squashy staple. Give it a try, and let me know if you, too, are a convert.
Oh Lord I feel fine today
I’m walking on cloud nine today
I’m over that line today
Happiness is finally mine today….
It’s strictly on account of my….
Sweet Potato Pie!
makes 1 9″ deep dish or 2 regular 8″ pies