Monthly Archives: September 2013

C-L-E-M in Cadence Count

If you’ve ever been to a Clemson sporting event, you know exactly what’s about to happen when someone yells those words.

Andrew and I were able to go up to Clemson this past Saturday to go to our first game of the season. Even though it wasn’t a big game, we had fun watching our (now) #3 ranked Tigers earn another win. It was definitely one HOT game!

Two of my college roommates made it up for the game. It’s always great to be able to spend time with them (missed you Lindsay!). One of the things I miss most about college is living in the same town as all of your friends. I definitely took that for granted while I was in Clemson. Thankfully, a lot of Clemson graduates settle down in Greenville, so we do have a few friends that live close to us.

We had a great time tailgating, hanging out with family and friends, and cheering on our Tigers with 86,000 of our closest friends.

cousins2Me with my sister and cousin.

Laura-and-ANdrew

roommatesTwo of my college roommates – Stephanie and Rachel

CarolineandKinleyCaroline and Kinley

sleeping

I think it’s safe to say everyone was pretty exhausted by the end of the day. Apparently, Andrew and Kinley thought I made a nice pillow on the way home.

Andrew and I have a packed fall this year, but we are hoping to get to at least one or two more games! Go Tigers!

 

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Goodbye Summer

Summer may not officially be over until September 21st, but I always feel like it’s over after Labor Day weekend. For some reason, I’m really sad to see summer go this year. Usually I’m so ready for fall to be here, and I kind of am, but this summer has been a lot of fun. I’m going to miss  lake days, muggy walks at night, picnics,  ice cream, and a slower pace in general.

Now we enter my least favorite time of the year – the time when it’s still 90 degrees out but we have to try to “transition dress” into fall. Don’t get me wrong, I LOVE fall, but now I’m ready to have fall weather.  I ‘m itching to pull out my boots, scarves, and sweaters. Unfortunately, I won’t be able to do that for quite some time seeing as it stays pretty warm through the end of October.

We celebrated Labor Day weekend with a mix of summer and fall activities. Seems fitting. We enjoyed our last weekend at the lake, watched our Clemson Tigers beat the Georgia Bulldogs, and went apple picking with Andrew’s family.

We usually go apple picking at the end of October or November, but apparently right now is a great time to go. We had a much larger variety to choose from than we usually do. Of course I came home and made an apple pie right away – so good!

I also made one last batch of homemade ice cream. You didn’t think I would pass up my final opportunity to make it this year, did you? And let me tell you – this recipe is definitely a keeper.

Peach and Toasted Pecan Ice Cream  

Makes about 1 quart

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla extract
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours (I chilled mine for about 6 hours and it was fine).
5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

Recipe adapted from Southern Living.

Peach-Ice-Cream

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