Before I get into the feature food for today, I have to tell you about my new favorite snack. As in, I just made this and ate it and fell in love. Pardon my run-on sentence. I've been eyeing the honey at Fresh Market the past few times I've been in there. I caved today and bought some raw tupelo honey produced by The Savannah Bee Company.
The label says it never crystallizes and has a buttery taste and smooth texture. Um yeah. Honeys are sort of like snowflakes; no two are exactly the same. The notes of honey are determined by the flower the bees decide to snack on that day. So this tupelo honey will taste different from orange blossom honey or clover honey.
I bought this almond butter packet the other day (also from Fresh Market) mostly because I thought it was brilliant marketing. I've always wanted to try almond butter but didn't want to invest in a whole jar of it if it turned out I didn't care for it. Enter this little squeezy pack of Justin's Almond Butter. I'm pretty sure I saw him on the Cooking Channel the other day after I'd bought this. Anyhow, it's enough for a sandwich or two, so I used some today.
So I made a half sammich with the honey and almond butter. Remember those kind of gross sandwiches they served at school with peanut butter and honey that may or may not have been from 1995? Yeah, there's no competition. I don't have a picture of it because I ate it and then decided to tell you about it. Oops. Do yourself a favor and buy some good honey and a packet (or two...or a jar) of almond butter and make a sammich.
Now for the big to-do. I made an easy leek pastry last night with goat cheese and prosciutto. Yummm. Truth be told, my mom and I probably could've eaten it as dinner, but we both ate two slices and a bowl of chili. Overkill.
