It hit me hard. A craving for pimento cheese just came out of nowhere and wham! I had to have some.
The mother of one of my good buddies from my childhood in Hawkinsville made the best pimento cheese… and that’s the recipe I wanted to try. I couldn’t remember exactly how she made it, so I tried to recreate hers. Low and behold, I came out with a version I’m quite proud of. Like any dish, simple but good ingredients make the difference, and with pecans falling, a fall spin on this Southern classic was born.
Toasted pecans make just about anything better...tomato soup, any dessert, salads, and now pimento cheese. That essence, that flavor of goodness from a toasted pecan makes my taste buds sing.A slight salting doesn’t hurt either. A few of these from the farm goodies tucked into my pimento cheese sandwich were quite good my friends, quite good.
Now on to my next pimento cheese condiment…Wickle’s Pickles. Those of us who attended Auburn or are from that neck of the woods know what I’m talking about. These Dadeville, Alabama exports are pickles with a kick and are super right out of jar or on a sandwich or burger. (Try my pimento cheese and these pickles on a burger…wow!) Many of the major grocers are now carrying this brand so go get some as soon as you can! Be sure to try them with my pimento cheese and toasted pecans too...yum!
I have to say, I love something a little sweet after my meal. Especially lunch. I feel it's time to revive the "after lunch dessert" movement. Wait, is that actually a movement? 
Despite the fact that it has been been between 80 to 100+ degrees
every day for the past few weeks, I have been craving risotto like a mad
woman. Nevermind the fact that it requires about an hour (maybe a
little less) over a hot stove in a house that doesn’t have central air
conditioning. I know it’s not just for the excuse to open a bottle of
wine (or beer, in this case), and I certainly don’t enjoy sweating any
more than necessary. Risotto is fun to experiment with; it’s an
enjoyable way to pass the time and end up with a dish that feels like I
put a little work into it, even though all it really requires is
stirring and sipping a cool beverage. 
I can't remember exactly
where I had my first taste of beef short ribs. A restaurant? Someone's
house? I do know they were served over cheesy polenta and together they
did this little dance in my mouth (I think it was a rumba). Anyway,
the meat was so tender and overall was a very good food memory.
I was a lucky little girl. My neighborhood friends were envious when my mom invited me to be in the kitchen with her. It was during our kitchen sessions together that she taught me the tricks of the home-cook's trade. By the time I was 12 years old, I knew how to make macaroni and cheese from scratch. I realized later in life that not only was I creating one of my favorite meals, I was practicing the art of French cooking. 