This entry is the first of hopefully many installments in the culinary and travel adventures of Tim and Virginia in Georgia and beyond. This blog is first and foremost a food blog, with emphasis on great food handmade by our own young hands and great photos snapped by our own young fingers. We decided the inaugural post should consist of what we felt was a great fall lunch. Tim got a brand new food processor during the midst of roasting sweet potatoes and pumpkin, which enabled the preparation of a delicious, hearty ginger-spiced pumpkin sweet potato soup with a coconut milk base. We felt that a sandwich was also in order, and what better way to celebrate fall then with smoked turkey, local Georgia apples soaked in balsamic vinegar, melty-soft brie, and local tomatoes? And to sweeten the experience, Virginia rolled ginger molasses cookie dough in sugar and bits of candied ginger for a spicy sweet finish to a very satisfying meal.
Gingered Sweet Potato Pumpkin Soup
Turkey, Brie, and Tomato on local rustic multigrain.
All together now. Soup, Sandwich and Ginger Molasses Cookies, not to mention mineral water and a side of (not that seasonal) fruit...
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salivatinggg
yay!
this seriously made my mouth water.
i think you two need to venture to the cheese-state of Wisconsin and sample our amazing dairy offerings.
I volunteer to take you to the Mars Cheese Castle, as well as a visit to the cream and milk center.
Dude, we’d love to come cheese in Wisconsin. You can take us anywhere cheese is involved.
We have a similar fall inspired turkey at the moment:
turkey, brie, pear, balsamic aioli, and toasted pecans. We’re very excited about this new adventure and we look forward to reading more posts! XO
@Ali & Evan—Yum! Seems the pecans might give some really good textural balance to your sandwich. Not to mention the delicious moisture of the balsamic aioli. Damn. We love fall!