to tell you that I was signing off…going offline for the weekend. My husband and I booked it to Lake Lure, NC to celebrate his 32nd year of birth with his mother, his brother and his brother’s lady friend. My good friend’s mother has always said that “Jesus lives in Lake Lure” so how fitting that we celebrated our Easter holiday there.
The cabin we stayed in was gorgeous! If you ever have the desire to go stay in a beautiful log cabin in the beautiful mountains of North Carolina (can I get an AMEN!…I mean, who wouldn’t?!), you should check out the Egan’s Cabin.
The weekend got off to a great start! Aaron is a personal chef by trade and made a homemade lasagna (key to my italian’s heart) that was delicious and then we went out for drinks at none other than Larkins on the Lake. The next morning we were up early and drove the winding roads through Chimney Rock and Bat Cave (don’t blink b/c you will miss both) on our way to the glorious Asheville, NC.
I LOVE Asheville. Correction: I LOVE to EAT in Asheville. Jay and I have developed a routine when we travel to the hippie nation that is the ole’ Ash-e-ville:) We begin with a delicious brunch at Tupelo Honey Cafe…BEST Sweet Potato Pancakes EVER.
Then we venture up and down the streets stopping in super cute antique shops, hippie boutiques with enough incense to last forever and our most favorite used bookstore on Lexington. We literally spend AT LEAST an hour or more in this place and usually walk out with no less than 3-4 books at a time. Here is my favorite find of this trip…from 1934:
Then throughout the day, we stop at 3-4 restaurants and bars…we order a drink and an appetizer and relax…
this trip we stopped at Salsa’s, the Southern and Carmel’s Restaurant…Southern being my favorite because of the delicious bloody mary and pretzels with various dips. So good:) Speakin’ of good…I think Jay had a good ole’ birthday celebration with his family:
This morning we woke up to the beautiful sunrise over the mountain tops. We ate good ole’ southern bbq and played on the river rocks before heading back home.
I think everyone should just do it…just take a trip…minimal planning needed, just get in your car and drive. It’s amazing what “getting away” from it all does for your mind and your spirit. And if you need a recommendation…head to Lake Lure. You won’t regret it.:)
AND because I totally left you high and dry on Foodie Friday last week (sorry!) I will leave you with the deliciousness that is the Sweet Potato Pancakes with Spiced Pecans & Peach Butter recipe from the Tupelo Honey Cafe Cookbook…you’re welcome:)
2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Peach Butter, recipe follows
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peeland mash the sweet potato, place it in a bowl, and then add thehoney, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
Yield: about 1 cup
1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
Yield: about 1 1/2 cups