I can't believe it is already April. Where have these past months gone??
Spring is making an appearance
Spring is making an appearance
Good-bye fall
- Hello Spring!!
A few weeks ago Jeff and I headed down to the Laughing Place for the opening weekend of Turkey Hunting. He went out with dad touring the land calling for turkeys. Mom and I thought for sure they would come back with one since they were gone so long and considering the luck we had. While the boys were out we took a casual stroll down to the dock when we saw this in the tree above us...
A Turkey!! Right there up in the tree by the lake.
It was a hen but still- we saw more than them :)
They strolled up empty handed - no Turkey
They Looked the part though!
All in all it was a great weekend! Perfect weather for sitting on the porch, taking the dogs swimming, and hanging out in the hammock.
Morning fog on the lake
Ellie learned how to jump off the dock!
And gave Lilly (my parents lab) some competition in the water
Look at both of these great dogs!!!
Jeff was reading Garden and Gun and noticed a great article and recipe on Drunken Pie. He insisted that I make it for the weekend. After reviewing the recipe, I made a few modifications by using our traditional Pecan Pie recipe, (from Renfroe Pecan Company) simply because it called for less sugar, and adding the bourbon. I personally think that Pecan pies are really sweet, but love the Renfroe Grand Champion Pecan Pie recipe.
It turned out great! The bourbon cuts some of the sweetness and really stands out. It was so good in fact that we are going to make it again for Easter!!
Bourbon Pecan Pie
3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon vanilla flavoring
1 ½ cups chopped Pecans
2- 2 1/2 tablespoons bourbon
Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.
It was a hen but still- we saw more than them :)
They strolled up empty handed - no Turkey
They Looked the part though!
All in all it was a great weekend! Perfect weather for sitting on the porch, taking the dogs swimming, and hanging out in the hammock.
Morning fog on the lake
Ellie learned how to jump off the dock!
And gave Lilly (my parents lab) some competition in the water
Look at both of these great dogs!!!
Jeff was reading Garden and Gun and noticed a great article and recipe on Drunken Pie. He insisted that I make it for the weekend. After reviewing the recipe, I made a few modifications by using our traditional Pecan Pie recipe, (from Renfroe Pecan Company) simply because it called for less sugar, and adding the bourbon. I personally think that Pecan pies are really sweet, but love the Renfroe Grand Champion Pecan Pie recipe.
It turned out great! The bourbon cuts some of the sweetness and really stands out. It was so good in fact that we are going to make it again for Easter!!
Bourbon Pecan Pie
3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon vanilla flavoring
1 ½ cups chopped Pecans
2- 2 1/2 tablespoons bourbon
Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.
No comments:
Post a Comment