Traditionally, Labor Day weekend marks the end of summer and the beginning of those crisp, cool Fall days that we all look forward to. Here in Georgia - summer lingers just a little longer. The day after Labor Day, we decorate our houses and our front yards with fake pumpkins and scarecrows made out of straw. 🎃 We order pumpkin spice lattes and we break out our Fall sweaters and scarves so we can look the part.🧣 And we do it all in 90 degree temperatures. 😅😅
It took me a few years to learn this lesson but, it's not only socially acceptable to pretend that Fall hits Georgia the day after Labor Day - it's expected. As a resident of this great state, you can believe that I do my part and arrange all my pumpkins on the mantle on Tuesday.🤪 I may wait another month or so before I break out the Fall coffee, hit the Fall festivals and corn mazes though. 😬
Decorations and wardrobes aren't the only thing expected to change in Georgia this week. Restaurants will start introducing their Fall menus. I would not be surprised to see appletinis, hot buttered rum drinks, comfort stews and hearty cassoulets featured at menus all over the city.🥃 Maybe immersing ourselves with Fall food and decorations is our way of convincing ourselves that, sooner or later, Fall temperatures will come to Georgia.
With the end of summer just days away, I'm taking the opportunity to post one last summertime recipe. Key lime pie squares. 🍈 If you're a fan of the classic pie version of this scrumptious treat - you NEED to try these squares. They're the perfect combination of tart and sweet and more portable than pie.
Key Lime Pie Squares
2 1/4 cups graham cracker crumbs
1/2 cup sugar
9 Tablespoons butter, melted
3 cans (14 ounces) sweetened condensed milk
6 ounces cream cheese, softened
1 1/4 cups lime juice
zest of 3 limes
Pour over cooled crust.
Bake 20 minutes at 350. Cool 30 minutes. Refrigerate 3 hours.
Cut into squares. Decorate with fresh whipped cream.
As usual - I'm slightly late on the Labor Day post but I hope that you had a great one.
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