October is my favorite month, it’s the beginning of the holiday season, the threshold to gathering, laughing, worrying less about your diet. It’s the start of colder nights, warmer beds that beg you to hit the snooze button a few more times. My breath fogs my glasses when I got o check the mail. Milo wears sweaters now, he sleeps motionlessly on my pillow next to me. We daydream of farming, fireplaces, and flea markets. This is my first year home to see the leaves turn, to greet her like an old friend. I’m keeping recipes like the one below in my back pocket to have ready when family visits. We won’t have much time to prep a big meal; my sister gives birth to her first child on Monday and I know all of my time will be spent with her these next few weeks.
Herbed Goat Cheese Straws
Ingredient:
- ½ cup unsalted butter, cold
- 1 ½ cup goat cheese (I used a delicious herbed apricot blend from Vermont Creamery)
- 1 ½ cup AP flour
- ½ teaspoon salt
- 1 TB rosemary
- ½ TB thyme
Direction:
- Preheat oven to 350*F and prepare a half sheet pan with a parchment paper
- In a bowl, use a wooden spoon to cream butter and goat cheese together
- While still stirring, add flour, salt, and herbs gradually
- Turn out onto a floured work surface and pat into a rectangle
- Use a rolling pin to roll out to about a foot long and a ½ inch thick
- Cut into a dozen strips
- Pick up one strip, an end in each hand. Turn each end alternately to twist
- Lay onto your baking sheet
- Repeat with remaining strips
- Bake for 10 minutes, turn and bake for an additional 10 minutes or until golden brown
