Welcome to the weekend, my friends! I’ve spent every morning this week hearing the birds sing, appreciating this spectacular weather, and thinking endlessly about how much I love living in Ohio. The fact that I wake up every day in my favorite place in the world is something I hope I’ll never take for granted.
I’m headed out to walk with a friend this morning, followed by (a very easy) hike with Sean this afternoon and I’m pretty happy about both. My youngest son had his last day of school yesterday and we’re taking him to TN (just the three of us) to celebrate his 13th birthday this coming week.
We’ve taken each of the boys on a trip by themselves for their 13th birthdays – you can see those trips here and here. I can hardly wait! Shoot me any suggestions you might have for food or fun in the Gatlinburg and Pigeon Forge areas.
ON THE BLOGS this week: This zesty Italian dressing is so simple to make, it’s ready in just a few minutes! And I promise you it’s infinitely tastier than anything store-bought.
Once you’ve made the dressing, put this California spaghetti salad on your must-make list for summer. It’s filled with fresh vegetables, tangy Italian dressing, and delightful twirls of pasta, you’ll want to savor each bite.
Pot pie has never been easier to make – all the irresistible flavors of classic chicken pot pie are here in a perfect balance of savory chicken and wholesome veggies, wrapped in a buttery crescent roll crust.
Three different kinds of beans simmer in the crockpot with plenty of seasonings and hot sauce to make one of the easiest side dishes you can put on the table. These spicy baked beans come together with barely five minutes of effort.
Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan are wonderful together in this scrumptious side. This roasted garlic parmesan cauliflower is snackable right off the pan!
Tender and buttery, sauteed mushrooms and onions are a terrific side dish on their own. However, if you happen to enjoy them anywhere near as much as I do, you’ll want to pile them over your next pan of steak bites or serve them with these roasted chicken thighs.
If you’d told me a couple of years ago that one day in the future I’d be Read more