Well October has sure flown by for us! How about you?? Today is the last day of Fall here at the Troutt Old Time General Store and Market. BIG changes are coming!!! We are super excited! Here's a little look at some of God's art work, the leaves are slowly changing!
This weekend will be a very busy time with big changes to the store! Y'all are going to have to pray for me! LOL I'm definitely going to be a little crazy and up to my eyeballs in garland, tinsel and more! Be sure to be watching for sneak peeks on our Facebook and Instagram pages throughout the weekend. What are you most looking forward as we head into November? I love Thanksgiving, so I am looking forward to family time most of all!
Do you have a favorite family tradition? We LOVE to make homemade cranberry sauce to go with our turkey! Those delicious flavors of cranberry, orange and cinnamon. The scrumptious combination of sweet and tart! YUMMO!
Now don't forget we have several upcoming events in November and December! Our first event is our SUPER popular Annual Christmas Open House. Then as we celebrate Thanksgiving weekend, join us for 2 events. We will have our Black Friday Event, followed by the busiest single day of the year for us, Shop LOCAL Saturday! We have our Annual Holly Jolly Event and Last Shopping Saturday in December. We will sprinkle in a couple Ladies Shopping Nights too!
This week's recipe is going to be a favorite for sure! This will be perfect to serve at Thanksgiving or any Fall/Christmas get together!!
Honey-Almond Brie
INGREDIENTS (Serves 6)
1 (8 oz.) wheel Brie cheese
¼ c. honey
fresh rosemary
½ c. chopped roasted almonds
DIRECTIONS
Preheat the oven to 350 degrees. Use a sharp knife to trim the thin white rind off the top of the Brie. Place the Brie in an oven-safe ramekin or skillet. Bake 11 to 13 minutes or until softened.
Meanwhile, combine the honey and 1 sprig rosemary in a small saucepan over low heat. Once warmed, stir in the roasted almonds.
Spoon the almond mixture over the Brie and garnish with a little rosemary. Serve with toasted bread.
Tip: The cheese loses its “gooeyness” relatively fast so try to time it to come out of the oven right before serving.
Well time to sign off for this week's blog. Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure!
Until then, blessings from us to you!!
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