10/10/2026
Thirteen ladies, one book, and not a crumb left behind. 📚🍂
The other night it was my turn to host book club — thirteen of the most fun ladies you could ever gather on our new porch under chandelier.
We read The Berry Pickers by Amanda Peters (keep the tissues nearby, that's all I'll say), and the conversation was every bit as good as the food.
And oh, the food. I served the pumpkin strudel from Carol and Marilyn at Carol & Marilyn — you really must make this. It got so much love the other night, and perhaps a few of us went back for seconds.
I also added in my Easy No Crust Spinach & Gruyere Cheese Quiche.
Alongside it, a Pear, Prosciutto and Fig Burrata Platter that comes together in about 10 minutes with no cooking at all. Glorious to look at, and lovely for those evenings when you'd rather be with your guests than in the kitchen.
PEAR, PROSCIUTTO & FIG BURRATA PLATTER
Serves 6 (I scaled up for my crowd)
• 2 balls burrata (8 oz)
• 2 ripe but firm pears, Bartlett or Anjou
• 1 Tbsp lemon juice
• 4 to 6 fresh figs, halved
• 4 oz thinly sliced prosciutto
• 2 Tbsp olive oil
• 2 tsp aged balsamic (optional)
• 3 Tbsp toasted walnuts, chopped
• Cracked black pepper and a pinch of flaky salt
1. Take the burrata out of the fridge 30 minutes ahead.
2. Halve, core and slice the pears about 1/4 inch thick, skin on. Toss with the lemon juice.
3. Drain the burrata, pat it dry, and set it slightly off-center on your platter. Fan the pears around it.
4. Tuck in the figs, cut side up, and the prosciutto in loose ribbons.
5. Just before serving, tear the burrata open. Drizzle with olive oil and balsamic, then scatter over the walnuts, pepper and a little salt.
Crackers go in a basket on the side so they stay crisp.
What is your book club reading this fall? I'm always looking for our next one.
From the roost —
Susan
