More Thanks, more giving

I need to take a moment to call out my mom, y'all.
Not only is it her birthday today, she replied to last week's email with a reminder that she LOVES my chicken liver pâte--it's super creamy, almost a mousse, great for little snacks or as the beginning of a sandwich or simple dinner. Maybe I would put it on a holiday menu?
Of course that was my plan all along, back in the July when I was daydreaming holiday stuff. And then I forgot to write it down or where I wrote it down and it was lost to the ether. It's back now, and it's on the the Thanksgiving page, all ready to order. An 8 oz jar will be a good hors d'ouerves for 4ish normal people, or 2 chicken liver freaks who put that stuff on everything. I'm doing a cider vinegar gelee cap, and it would not be terrible with some pickled okra or apple-muscadine jam, just to put that out to the universe. It also makes a killer host gift.

The salad this week is pretty classic: Frisee and jammy eggs, croutons, more of those super-seasonal satsumas, beets, and purple radishes.

I've got your hearty fall soup needs with beef minestrone, tons of veggies, a tomatoey-not-too-heavy broth, abundant fresh thyme and basil. And speaking of hearty soup, that green Pasta e Fagioli you guys? It was SO GOOD. Bright green, tons of basil, good body from the other veggies. I was so happy with it, I'm talking about it again.

And we're restocking that fall menu! Check below for the triumphant return of Beef & Grits, honoring the season with great local shiitakes and scarlet queen turnips (a personal fave).