Pimiento cheese made from a recipe from The Glass Onion in Charleston, SC. I served it with Cracktastic crackers and some homemade pickles.
My variation of the Apple Honey Challah from Smitten Kitchen.
My original plum galette.
Half of a whole Hereford beef tenderloin (about 4 lbs) rubbed with garlic, cracked pepper and then encircled with slices of a jumbo Vidalia onion.