December 11, 2017

Not a strict POD today – I ran my Instagram handle through a site called best nine, and these were my top 9 (likes-wise) posts:

We’ve got (from top left)

1 – Dali art on a door in I believe lower Manhattan somewhere

2 – A shot I took while on a nice warm walk – also in lower Manhattan

3 – The ceiling from baby Madison Square Garden where I saw a UFC fight – I think on New Years Day

4 – Street art in SoHo

5 – The Staten Island Ferry

6 – More door art – probably in the Lower East Side (Manhattan)

7 – A random street scene in NYC (I think SoHo?)

8 – The Pearl as you pull into the harbor

9 – The window shades of a Karak cafe in The Pearl

Add a shot of Brooklyn, and it would be a timeline of my year.

Personal Pistachio Goat Cheese Balls

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Ok, so an apparent theme of this Thanksgiving has arisen and it’s personal-sized appetizers and desserts. I made these balls, the mini apple tarts I shared last week, and the strawberry parfaits I’m sharing next week. Mini is in?

These little mini balls are just the right size to pop into your mouth, and since they’re covered in pistachio they don’t even need crackers. Whoo. Taking one of my favorite appetizers – a cheese ball – and making it less messy FTW!

Gluten-free, vegetarian, primal, keto

Personal Pistachio Goat Cheese Balls

4 – 6 ounces goat cheese
2 – 3 Tbsp. snipped fresh chives
1 Tbsp. garlic powder
1 Tbsp. granulated onion powder
Juice of 1/2 a lemon
1/4 – 1/3 cup pistachios

First, make your pistachio dust by processing the nuts in a food processor or blender until tiny.

In a medium bowl, combine all the other ingredients and mix with your hands to combine.

Form into small balls – mine were about 1 ounce each – and roll in the pistachio dust to coat.

Chill a few hours to set up.

Serves 8 as an appetizer in a spread of a few appetizers comfortably