We welcomed fall this past weekend, and I couldn’t be happier to see my favorite season again!
Oddly enough, I still haven’t had a single pumpkin spice latte. This is actually really strange for me since last year I think I made it to the 3rd of September before I caved. I dunno guys, I just haven’t craved it as much this year! I’m sure I’ll make my healthier, at home version soon though.
So my weekend was a little nutty and a lot of fun. I had a sleepover with my bestie and her family on Friday night, and then on Saturday we loaded up early and made the voyage to Ikea all the way in Charlotte. I tried to not shop at Ikea too much during this move because I wanted actual character to my space, but I decided that some nightstands, a dresser, a shelf unit, and some cute little things wouldn’t do much harm in the way of style. That night I drove back to Raleigh, with my teeny sedan packed to the brim, and somehow managed to carry EVERYTHING into my apartment myself (a lot of the pieces were big and heavy, so I was drenched in sweat and exhausted by the end of it). Then I proceeded to stay up way too late assembling everything. So I didn’t totally get to celebrate fall like I would have wanted. I mostly spent Sunday studying, but every now and then I would take a break to pull out some fall decorations, so everything worked out. I’m so excited for how things are turning out in this apartment, so the chaos was worth the sacrifice!
Around 3 p.m on Sunday I started to get haaangry so I made myself a cozy, fall-inspired snack to enjoy while I read about the gastrointestinal systems of ruminants (cows). Cue this baked brie cheese with pears, honey, figs, and pistachios on top! V extra, choc-full of flavor, and goes really well with a red wine (bonus fall festive points if the bottle is kinda spooky!)
Do we even call this a recipe?
Fig, Pear, & Pistachio Baked Brie
1 brie cheese wheel (possibly incorrect terminology and my cheesemonger sister might be really disappointed here)
5-6 figs, halved
1 pear, sliced thin
1 tablespoon honey
2 tablespoons pistachios
baguette slices to scoop cheese!
preheat oven to 350.
arrange the pear slices and fig halves on top of the brie wheel. bake on top of some aluminum foil for 10 minutes.
Remove cheese from oven and set onto serving dish. Drizzle honey and sprinkle pistachios on top.
Scoop cheese with baguette slices and enjoy with red wine.