I have local fresh eggs – amazing!

My friend Tony told me his friend Dusty raises chickens and sells eggs. Finally, a source for farm fresh eggs  – that is so great! I know there have been several places in Milton that have signs out for fresh eggs, but I just do not go into Milton that often. Tony speaks very highly of his friend and from the description the chickens are kept in, it is the kind of environment that I think is great for chickens. I mentioned it at work and someone called them yard eggs, and I guess when you get right down to it, that is really what they are. Though I have never heard that phrase before.


The colors are so amazing. It is like Easter eggs without dying them.

This is just in time for my Meyer lemons to come in from California so I can make all kinds of lemon curd. And lemon curd tartlets – oh yes, this is going to be a good couple of baking weeks. Or just a good couple of weeks in general. Yep.

I think Meyer lemon curd has to be first because the two most important things are egg yolks and Meyer (or any lemon, but prefer Meyer) lemon juice. I think the only other thing that will be made more outstanding is hollandaise because, again, egg yolks. And fresh ones have to be so superior.

Pecan Pie Muffins – A Southern Tradition


Pecan Pie Muffin

It’s strange how often Southern recipes make the rounds. I saw a recipe in Trisha Yearwood’s Georgia Cooking in an Oklahoma Kitchen and remembered that I had had something like this before. Amusing how it works since we are all connected. I had my original recipe from my friend Dawn who grew up in a very small North Florida town. I found out today it was her mom’s favorite and she still makes it for her and I totally get it.
This was a huge success with my friends and with the Boy, who I think might expect me to make them weekly. They are easy enough to make after work as long as you get the eggs to room temperature.
Of course, it helps that we have the best local pecans around. Renfroe‘s is our local pecan place and I get about 3 pounds at a time and keep them in the freezer. And I never follow the measurements on nuts – kind of the same way I think about cheese – there is always room for just a bit more.

1 cup chopped pecans
1 cup packed brown sugar
1/2 cup all-purpose flour
2 large eggs
13.5 Tbs butter, melted and cooled * **

Preheat oven to 350 degrees. Line muffin tin with 9 muffin cups and spray with non stick spray.
In a large bowl, combine pecans, flour, and sugar and mix well to combine. Make a well in the center of these ingredients.
In another bowl, beat eggs until foamy. Add the cooled melted butter and stir to combine. Pour butter mixture into dry ingredients, stir until just mixed.
Fill muffin cups 2/3 full. Bake for 20 minutes or until toothpick comes out clean. Remove from pan immediately and cool on a wire rack.


Pecan Pie Muffin

7 March 2004
6 July 2015

* I hate measurements for butter that give both cups and then tablespoons. Pick one please. Or by weight.  Ugh.

** I just played this by ear and went with something that was between the two recipes. And was probably more butter than needed, but I baked them a bit longer than needed and they were amazing.