The Best Chocolate Cake Ever
That’s what it was called on the website where I…
I hope all of you had a great holiday weekend! We’ve been having such a good time, spending time with friends and with each other, watching movies and eating, eating, eating. We watched Paradise Now, a thought-provoking film about two childhood friends who are recruited to be suicide bombers. We also rented The Interpreter, which we thought was okay, and the new documentary Wal-Mart: The High Cost of Low Price. We had been anxiously awaiting this film, as it had really been talked up here in Austin, but it was a disappointment. It had a great intention, but just wasn’t well-executed. However, we’re about to sit down and watch The Corporation, which I’m sure will be much more…interesting.
Thanksgiving was wonderful, thanks to our gracious hosts, Lindsay and Chad. They really went all out, from food to decorations. (Thanks so much, guys!) We had a kickball tournament…I sat on the sidelines, still sick with a cold or flu, but it was fun. You can see some of our photos on Flickr.
Lindsay’s food was delicious, and she has happily shared her recipes with me, so I’ll be sharing them with you!
I’m normally not a big fan of goat cheese, but I loved this appetizer. Lindsay used a mild cheese, and I’ll be searching for that cheese pronto. I couldn’t believe how easy the recipe is, since the flavors are so perfect!
Goat Cheese in a Cranberry-Pecan Crust
Lay a piece of plastic wrap on a work surface. In a small bowl, combine cranberries and pecans. Dump the mix onto the plastic wrap and form it into a small rectangle on the plastic wrap. Roll goat cheese in the mix to completely coat. (If you are not going to serve right away, wrap it tightly in the plastic wrap and refrigerate for up to 3 days.) Slice into 6 slices and serve with whole wheat crackers. (NOTE: It helps to let the cheese stand at room temperature for 5 minutes before rolling in the mixâ€¦it sticks better.)
Makes 6 servings.
Source: Adapted from Eating Well magazine.