Spork and Skewer

It's wedding season, and my little sister Amanda is getting married. Several of us are having a bridal shower for her this Sunday afternoon. My aunt and I came up with the a Southern Tea theme. Hats are required; gloves are optional. It should be fun. We are serving fruited iced teas, a couple salads, croissants, and a variety of mini treats for dessert. I decided to take on the pecan tassies. Many years these show up as Christmas cookies, but I knew they would be perfect for this occasion since they are basically cute, little pecan pies. These are not as fussy to make as one might think. The end result is delicious and impressive. I know these dainty little treats will be a hit on Sunday!

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My mom gave me this recipe a couple years ago. I am pretty sure she got it from my aunt Linda. I remember Linda making it for us when we were younger. My cousins and I always loved the cheese filled tortellinies. I loved them so much, that I would save them for last when I was young. I have always been that way; save the best for last. I still assess my plate each evening, and then eat my meal from least favorite to favorite. Now that I think of it, this sounds slightly obsessive. Oh well. Fortunately, I have gotten over my habit when it comes to a composed dish (like soup). Trust me, this is one is all good.

I love this soup recipe because in the winter it warms me up, and in the summer it is delicious with fresh green beans and squash. Hope this one makes many repeat performances on your table, all year round.

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