Super Official Important Special News to fill you in on. You read Whit’s Amuse Bouche. Sometimes you laugh. Sometimes you shake your head. Sometimes, you gasp at high volumes of butter. And I hope that today, you’ll click this link and vote for me as The Best Recipe Blog in The Homies at The Kitchn. Cause I’m nominated. I know.
The Kitchn. It’s a big deal. Please vote and I’ll consider kissing you in a french fashion.
Don’t tell my husband, though. Men. Territory. I guess it’s a thing?
In other news, we have been mountaining the heck out of our weekends. And when we mountain, (it’s a verb, I wrote webster, he approved.) people want good food. And while we rent nice condos and have first world people problems, they are still problems. You ready for this? I have to pack everything but the kitchen sink to get those condo kitchens up to speed. I told you, first world issues.
Here I am, packing a cooler full of ingredients and considering how badly I will feel about enduring this weekend without my 45 pound child (aka the kitchenaid), when I could have just solved the problem by making something, oh I don’t know, a little more simple?
sure. right, simple. My middle name. please note excessive amounts of sarcasm for the excessive amount of un-simpleness I make others endure on a daily basis. (un-simpleness also now recognized by Webster. he finds me to be cutting edge.)
Anyway. Watching me pack for a mountain weekend is like watching a hoarder prepare for Y2K.
So here is a recipe with the get away weekend specifically in mind. All you need to pack is one tiny tool. Your mandolin. ( you know, that thing that slices things paper thin?…)
These are quick and easy, paired perfectly with a White Burgandy.
- Goat Cheese - 4 ounces
- honey - 2 tablespoons
- beets - 2, thinly sliced
- pear - 1, thinly sliced
- puff pastry - 1 package, thawed
- thyme - 1 sprig
- salt and pepper - to taste
Don’t forget to vote for Whit’s Amuse Bouche on The Kitchn!