Good thing I have photos to remind me, otherwise I don’t know what happened this month.
We had a quick trip to Massachusetts before it got really cold.
It was nice to see the leaves and wear sweaters. 
Back in St. James City the garden beds are thriving. Soon I’ll be in tomato heaven. 
Toby’s office.
The red tide is finally subsiding in Pine Island Sound. 
That pie was my only job this Thanksgiving. It’s a cranberry Meyer lemon pie. I followed my friend Coley’s recipe, then sugared some rosemary and strips of orange zest in addition to the cranberries for on top. It’s like an elegant key lime pie dressed up for the holidays. 
We had Thanksgiving on the beach with my friend Suzanne, the queen hostess of Tampa.
After we cleared the dishes we colored Florida postcards.
And kicked off our shoes and walked on powdered sugar sand at sunset.
The holidays are off to a good start. Next week my kitchen becomes a cookie factory.
xo
Be careful what you wish for. 😉
I’m so glad you made that pie!! Your presentation was next level gorgeous – the sugared rosemary and orange peel made it soo festive! Glad you got to be back in Gloucester for the fall minus the frigid temps. Did I mention how cold and windy it’s been lately, and I’m still plenty south of New England. Brrr.
Honestly that pie was next level. Just about everyone I know uses sweetened condensed milk for key lime pie filling, me included. The flavor and texture of that cranberry lemon curd made with butter is far superior. I didn’t even strain the cranberry skins as well as you did so I could still see flecks, but it was so smooooooth. I’m growing some fruit that are a potential sub for cranberries, so that experiment is coming up soon.
Is it the cold weather that’s making you churn out all these great recipes lately? I have a feeling you’ll be adding to my Christmas cookie list again.
That pie is the most gorgeous thing I have ever seen!! And you let people eat it?? You are amazing.
Haha. Yes, we devoured it. Thanks, Jan!