Sharing a recap of our 7-night Mediterranean cruise (Italy and Greece) on the Disney Dream! This is not sponsored (I wish, lol), but I’m excited to share our experience. 

They have a handy little trick when you’re on board a Disney cruise: you have the option to book a placeholder for a future cruise at a slight discount. This way, when you get off the ship, it’s slightly less depressing because you know you’ll be on another one soon. We got off the Disney Dream in Rome a few weeks ago, and already, we can’t wait for our next Disney cruise.

This was Disney cruise #4 (we’ve done Alaska, Bahamas, and Mexico), and it was our favorite one. It was a combination of the destinations plus the larger ship, which was a literal Dream.

(We also got to enjoy Rome on either side of our cruise! You can read about our Rome adventures here.)

7-night Disney Dream European cruise

We arrived at the Civitavecchia port via a private car that the hotel booked fo us, and it was the quickest and most seamless boarding experience. By 1:30pm, we were at the pool, watching the kiddos swim and drinking cocktails with friends. (A pro tip from one of our good friends: pack your swim gear in a tote bag and check everything else. Your room won’t be ready yet, so you can head straight to the pool. It’s the least busy it will be for the entire trip and after a couple of hours, your room will be ready with all of your luggage waiting for you outside the door.)

We had lunch from Cabanas (the buffet) and ate it by the pool, checked out our room, and then got changed for the Muster Drill, Sail-A-Wave party and dinner.

On Disney cruises, you’re on a dining rotation. You get the early (6pm) or late (8pm) seating, and alternate restaurants each evening. You can opt out of your more formal dining to have a quick bite or room service instead, but no matter what, your table will be

Crispy breakfast potatoes, roasted to perfect crispiness with fluffy centers and plenty of seasoning, are key players in many of our favorite breakfast recipes.

Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this Pulled Pork Breakfast Skillet any day of the week.

Warm tortillas, fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese are combined to create these hearty Breakfast Tacos. What’s not to love about that classic combination?

Make Ahead Breakfast Potatoes

However, as much as I love having roasted and pan-fried potatoes with our eggs for breakfast, it’s unlikely that I’m going to be willing to spend time chopping and roasting them most mornings.

Instead, I throw a tray of these in the oven at other times during the day when I might already have the oven on. They take about 45 minutes to roast, but when the oven is already on, it doesn’t seem like much effort at all.

Crispy Breakfast Potatoes

When I’m ready to use these potatoes, I simply put the amount that I need in a skillet over medium heat to warm them and let them get just a bit crispy again before serving.

And if I’m in a serious hurry, they reheat nicely in the microwave too.

Mix the flavors up each time you make them. Add whichever seasonings you like to your next batch of potatoes. Seasoning mixes, thyme, rosemary, garlic, or pretty much anything will work here.

Oven Roasted Breakfast Potatoes

You’ll need the following ingredients to make this recipe:

• Yellow or red potatoes
• Olive oil
• Kosher salt
• Black pepper
• Seasonings (e.g. thyme, rosemary, garlic, cayenne pepper)

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Sharing the books I read in June and if I’d recommend adding them to your collection!

Hi friends! I hope you’re having a wonderful week! I’m so happy you liked the Anniversary Sale picks. While there’s not as huge of a selection as they’ve had in previous years, there’s still lots of good stuff!

For today’s post, I wanted to share a recap of recent reads. I haven’t been reading quite as much as usual since I was so focused on finishing IHP2, but I’m back in reading action with a mix of fun fluff + more educational fare. I’ve added so much to my list over the past month, so I’m looking forward to diving into some new ones on the list.

Here’s what I read in June!

(Dress on sale here)

June 2023 Book Recap

Mistress of Rome

I love Kate Quinn and am on a mission to read all of her books. It was pleasantly surprising to find out that this book is part of a 4-part series, and I’m already on the second book. It’s more a slow burn than some of her previous novels I’ve read (The Huntress, Rose Code, The Diamond Eye, The Alice Network), but it gradually builds until a crazy, satisfying ending. Since I typically read more WWII era historical fiction, it was a treat to read about an entirely different time period, and also learn a lot about what it might have been like in first-century Rome. 9/10 recommend and it lined up perfectly with our trip and the ability to see the Coliseum again in person.

From Amazon:

First-century Rome: One young woman will hold the fate of an empire in her hands.

Thea, a captive from Judaea, is a clever and determined survivor hiding behind a slave’s docile mask. Purchased as a toy for the spoiled heiress Lepida Pollia, Thea evades her mistress’s spite and hones a secret passion for music. But when Thea wins the love of Rome’s newest and most savage gladiator and dares to dream of a better life, the jealous Lepida tears the lovers apart and casts Thea out.

Rome offers many ways for the resourceful to survive, and Thea remakes herself as a singer for the Eternal ’City’s glittering aristocrats. As she

Rich chocolate, creamy peanut butter, and frozen bananas are blended together in blissful harmony to make this Chocolate Peanut Butter Smoothie – that tastes more like a peanut butter banana milkshake than a breakfast drink.

Peanut Butter Banana Milkshake

My kids were so excited the first time I handed them these smoothie milkshakes with chocolate sauce drizzled on top. It’s hard to believe that was over ten years ago. Their tastes may have changed, but desserts still disappear in the blink of an eye.

This smoothie really does taste like a peanut butter banana milkshake. When I say my kids were excited about it, that really doesn’t even cover it. They likely thought their mom had lost her mind when they were handed milkshakes for breakfast.

I love this treat almost as much as they do. The banana contributes just a hint of background flavor in this smoothie, leaving the peanut butter and chocolate as the stars of the show.

Peanut Butter Milkshake without Ice Cream

Frozen fruit and ice cream are the two main ways to get that signature smoothie texture. But, I prefer my peanut butter milkshake without ice cream. I use frozen fruit, so I can keep my ice cream in a bowl where it belongs.

This frosty concoction seems much closer to a milkshake than our typical smoothies. The fats in the peanut butter react similarly to ice cream in the blender, giving it that smooth, creamy finish.

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Tzatziki Recipe

This tzatziki recipe is made with creamy Greek yogurt, cucumber, tangy lemon juice and zest, garlic and bright pops of fresh herbs.

I went on a date my first summer home from college and the guy took me to a hole-in-the-wall Greek restaurant with the most delicious fried potatoes and tzatziki (pronounced Tsaht-ZEE-kee). It was perfectly crunchy, fried and indulgent with this light and refreshing sauce. I have been sold ever since!

I have said many times how much of a sauce/dip lover I am, and this one is my latest obsession. We use it on homemade gyros, of course, but I also love it as a dip for fresh veggies or pita bread. It’s also great as a spread on sandwiches or as a dressing for salad.

Tzatziki Sauce Ingredients

The ingredients are so simple, but the combination of them all makes such a refreshing and tasty sauce. Here is what you will need:

• Plain Greek Yogurt: you can use full fat, low fat or fat free, but the fat free doesn’t hold up quite as well and definitely stick with Greek yogurt
• Lemon Zest and Juice: you’ll definitely want fresh lemon juice for this recipe and you can’t beat the flavor you get from the zest
• Extra-Virgin Olive Oil: a good quality olive oil is recommended
• Garlic: grab a whole head of garlic and either press the clove or finely grate it so that texturally you don’t know it’s there but you still get that unmistakable flavor
• Cucumber: always use English cucumbers because they are less seedy and a little sweeter
  • PRO TIP: I tried grated and minced and I much prefer grated.
• Sea Salt: adds flavor
• Dill: fresh and chopped…I don’t recommend dried, just not the same
• Mint: fresh and finely chopped

How to Make This Tzatziki Recipe

1. Prepare the cucumber: grate it and then squeeze as much of the liquid out of it as possible using paper towels, cheesecloth or a thin dish towel
2. Prep the other ingredients: zest and juice the lemon, mince the herbs and garlic
3. Create the sauce: whisk all the ingredients together
4. Let is rest: cover the sauce and let it rest in the fridge for at least an hour so all the flavor can meld together

Tips for Success

We have tried different combinations and tried to cut some corners here and there, but we have found that fresh ingredients are critical! Fresh lemon and fresh herbs!

Use English cucumbers instead of regular cucumbers. You don’t need to peel them and the seeds are so tiny that you don’t even notice them.

Squeeze the living daylights out of that cucumber! You want the fresh flavor of the cucumber but you don’t any of the liquid or it will cause your tzatziki sauce to be watery and separate.

After you’ve mixed everything together, let it rest in the refrigerator so all the flavors can combine. It really does make a huge difference! Y