On this episode of Family Meal, I sat down with photographer, Sophie Kuller, @sophkuller and we chatted about everything from how she transitioned artistic careers (from ballet to photography), to how the two of us met (Instagram, a puppy, a dock and Scotland were involved), to how she's staying creative during COVID. She shares memorable meals and how the best way to care for someone during a time of loss is to just do. She is an incredibly special person and has filled me with so much confidence that there's no way I can truly thank her. She'll open your eyes and hearts to the beauty in simplicity, nature and capturing the moment. PECAN PIE -pie crust of choice -3 eggs -2/3 cup Sugar 1/3 teaspoon salt 1/3 butter, melted 1 cup dark corn syrup 1 cup pecans FROM SOPHIE'S MOM: *Pre-toasting the pecans brings out the flavor but be careful, they burn easily! I usually add more pecans than this, and it’s easier to cut if most of the pecans are pieces, not halves. My brother Jim also taught me to add about a tablespoon of flour to the batter, which helps to thicken the bottom part and make it less oily from the butter. And.... mix everything together so the pecans get covered.  They float to the top. Preheat oven to 375 degrees Fahrenheit. Mix all ingredients in a bowl and add to pie crust. Bake for 40-50 min. Follow along @family_meal_podcast on instagram or your host Natalie @irishfrecklegirl  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app