It's the Silver Linings


Thanks to the turn of events that have rolled 2020 right into 2021, there have been countless friends and family that we have lost precious time with. Though Hurricane Ida seemed to be one more hit to any chance of normalcy, it did blow in my 97-year-old grandmother, Nanie, from New Orleans along with Aunt Melanie and Sr. Georgeanne (surely two sisters of the Sacred Heart under your roof is a sign that things are headed in the right direction).  As my house in Baton Rouge miraculously hung onto power (AND WIFI), we cleaned up our yard first, hung our wreath and wreath sash back up on our front door, and started baking!

I grew up in a large New Orleans family, well versed in the hospitality industry, so rolling up our sleeves for guests isn’t a chore. It's what we do!  Flowers and food are my love language and a gift threaded through generations of the Guste Family. Thinking of what would make my grandmother feel right at home, we threw together a batch of sand tarts- something we have been baking for ages from the tried and true Talk About Good cookbook. Generally, I think New Orleanians love an excuse to roll anything in powdered sugar!

This is also an excellent time to thank my Aunt Anne, whose book, Stories of My Mother and the General's Cookbook graces our kitchen table. She took the time to document our family traditions and stories of life on “4 Richmond Place” in New Orleans, where my grandparents raised ten children. Her stories and recipes, along with illustrations by my talented cousin, Dorothy Johnson Garbe, are a tribute to the best of times- those spent with family cooking together, washing the dishes assembly style, and “making memories.”  Things that we do no matter the occasion or natural disaster. 

To all of our friends, family, customers, and the businesses we have leaned on and learned from in the South-there is a light at the end of every tunnel.  To get there you just have to follow the silver linings.



Sand Tarts Recipe
Talk about Good Cookbook
-2 sticks of salted butter/ room temperature
-1/2 cup of confectioners sugar for dough then extra to coat once baked
-2 cups of flour
-1 cup of chopped pecans
-1 tsp of vanilla extract
1. Preheat over to 325 degrees
2. Cream butter in an electric mixer then add sugar.  
3. Gradually add all other ingredients until the dough is formed.  
4. Form into 1” balls than roll into crescent shapes and lay 2” apart on a cookie sheet covered in parchment paper. 
5.  Bake for 20 minute then coat in confectioners sugar when still warm.  




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