Pumpkin Pie with Pecan Streusel

Have you met Kate over at Food Babbles? If not, let me tell you that she is one of the sweetest people I know. She’s simply lovely. We have become fast friends over the past year. We live just close enough to each other that we were able to find a great spot to meet halfway to grab a bite and shop. We’ve done a lot of damage at a nearby Crate & Barrel outlet store. Take a peek at some of our posts and you’ll see some of the items we’ve splurged on.

Kate recently added a new member to her family. Meet Molly Cate. While she is getting used to that sweet little bundle of joy she is featuring a few guests on her blog to get her through her sleepless nights. Check out my guest post on Food Babbles to read more about the recipe for Pumpkin Pie with Pecan Streusel.

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Touchdown Tarts Trade Party

Pigs in a Blanket

Motivated by the promise of a trade party with serious game day eats, a group of us decided to participate in a female only fantasy football league. Our league? The Touchdown Tarts. With team names like “Hands Off My Sides” and “This Little Piggy” our fantasy football league is second to none.

We recently gathered for our trade party where we had an ample amount of food suitable for any football fan. I believe I exclaimed no less than three times “I love this group. I really love this group.” Why? Because we don’t mess around when it comes to game day food. Our trade party included an insane amount of savory bites like the Pigs in a Blanket pictured above. Take a look at some of the other delectable dishes we noshed on.

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B & Ryan’s Burn Your Face Off Sauce

Over the years I have met some great people while trudging through the daily grind that is the practice of law. One of those people, Ryan, a fellow attorney and ardent foodie, shares a love of food and all things food related. We often chat about our experiments in the kitchen while making our way through our various court appearances and deposition schedules. He recently mentioned that he had just finished making some homemade hot sauce. I have yet to make my own hot sauce so I was intrigued about the ins and outs of making it at home. Ryan was kind enough to share his trials and tribulations (a close call with a friend who ingested the incredibly hot sauce unaware of the spice factor-ouch) and detailed instructions on how he and his wife, B, make it SAFELY at home.

Welcome B & Ryan to La Phemme Phoodie!

For the past three years, my wife and I have grown habanero peppers in the flowerbed next to our house.  The first planting started basically on a whim to see if the peppers would grow in this fairly wet environment. Thus, we picked the driest and sunniest part of our home and planted two or three pepper plants.  Five months later, we harvested sixty-five red habanero peppers.  Like most of our goofy projects we neglected to engage in much forward thinking.  What would we do with sixty-five habanero peppers in October?  Being fans of spicy cuisine such as Thai and Indian, we decided the natural solution to the pepper problem was to make our own hot sauce.  Not having a recipe readily available, we turned to the vast reserve of knowledge that is the Internet, and we found a recipe that sounded tasty.  Then we promptly doubled the number of peppers called for in the recipe, and we nearly killed a friend’s neighbor at a Super bowl party who unexpectedly encountered our hot sauce slathered generously on a batch of homemade hot wings.  Wishing to avoid prosecution for manslaughter, we decided that next year we would use the number of peppers called for in the recipe and gradually add more, if additional heat was desired.  Three years later, we have perfected our autumn staple, which we have now dubbed “B & Ryan’s Burn Your Face Off Sauce.”

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