i'm totally into...

Mary Janes. I don’t usually have any love for taffy, but they’re so cute and sweet and retro, and they have a little shot of peanut butter in the middle! I bought a bag last year at Halloween just because I liked the old time-y wrapper, but come to find out, they’re quite delightful.

My book, The Secret History. I have to admit, I’ve put down 2 books since I last did a review, and I don’t feel bad about it at all. They were lame, and I’m over it. But, I’m all up in this one. It’s by a Mississippi author and everything! Review to come.

WW String Cheese. If you follow me on Twitter, you read that I’ve recently re-dedicated myself to Weight Watchers. My consumption is out of hand, and that’s all there is to it. Anywho, these are so good and just 1 Point! Too bad they’re kinda expensive, and I don’t really like to share them. And am I really supposed to pull them into little strings? That sounds a little gross and unnecessary.

Autumn Salad. I don’t usually gravitate towards a salad (I make myself eat them), but throw in some feta and candied almonds, and I’m in. Here’s the recipe:

Autumn Salad With Candied Almonds

*1 ½ recipe feeds 12-13

8 cups mixed salad greens
1 cup feta cheese, crumbled
1 cup dried cranberries

1 cup slivered almonds
4 tablespoons sugar

1 teaspoon salt
¼ teaspoon Tabasco sauce
3 tablespoons white wine vinegar
3 tablespoons sugar
½ cup salad/vegetable oil

Mix salad greens, feta cheese, and dried cranberries. Cover and chill for a couple of hours (Peggy says not to chill overnight – too long).

Place almonds and 4 tablespoons sugar in a small skillet over high heat. Cook and stir constantly until almonds are coated in syrup and light brown. Turn out onto a foil cover surface. Cool and break into pieces.

Combine salt, Tabasco sauce, white wine vinegar, 3 tablespoons sugar, and salad oil in a jar; shake well to mix. Drizzle over salad and toss to mix well. Sprinkle with almonds.

Have a great weekend, readers! Do something totally awesome – you deserve it!