December 28, 2015


Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

Our heels were scraping as we entered into December in Georgia. "Still wearing sandals and sweating if we don a sweater or turn the oven on, it's beginning to feel like we'll skip winter altogether and head straight into spring. I know it's coming anyway because Santa's are filling the mall and our school break is marked for next week. I know I am unusual in loving the cold, but I need the changes in season and welcome it all with open arms!"


Like the innate abilities God gives us, I feel our souls beginning to hibernate as the trees lose their leaves and the root vegetables are pulled from the ground. We start to settle in more in the evenings (instead of going out) and bedtimes are creeping up earlier with the natural darkness that befalls winter. There is a settled hush over town with undertones of wrapped presents, last minute shopping, and saws cutting down evergreen trees.


My husband lamented recently that we were hibernating a little too well and wouldn't it be nice to see some fellow Christmas celebrators? I fall into introverted patterns too easily. So, I said yes and promptly instigated 2 dinner parties in the coming weeks. It feels good to get back into the pattern of cooking and trying things out in the kitchen. I had these lovely pears ripening on my windowsill and decided to test out an easy dessert that I think would be a fabulous addition to any dinner party, but particularly a winter one as this fruit is in season till January. If you're like me, and have 4 children to care for while simultaneously cooking and getting the house semi-decent for guests, add this idea to your repertoire!


Servings: 4 •
Serving Size: 1/2 pear
• Points +: 3 its
• Smart Points: 2 Calories: 110.5
• Fat: 5 g
• Carb: 17 g
• Fiber: 3 g
• Protein: 1.5 g
• Sugar: 12 g Cholesterol: 0 mg
• Sodium: 0 mg

2 large ripe pears
1/4 tsp ground cinnamon
2 tsp honey
 1/4 cup crushed walnuts (optional)
yogurt or frozen yogurt

Preheat the oven to 350°F. Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright). Using a measuring spoon or melon baller, scoop out the seeds. Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one. Bake in the oven 30 minutes. Remove, let cool and enjoy!

Source via
All photography is by