The book comes out in November (officially), but seeing the cover and listing online is UNREAL. I mean, I know I submitted everything months ago and did the edits, but seeing it up online truly makes it feel like it’s completed.
The timing of this book could not have been crazier.
I think I signed the contract the month before finding out we were pregnant, so pretty much everything was tried, tested, shot, written, and edited before little man’s arrival. Whew! It was a crazy 9 months, to say the least.
Despite all the late nights and weekends that were completely consumed with cooking dishes and brewing coffee, it was totally worth it.
I may cry when I first get to hold this book in my hands. To actually see it printed and bound and all put together. I had such a fantastic experience working with my editor and the publishing company, and I CANNOT wait for you guys to see it!
Cooking with Coffee: Brewing Up Sweet and Savory Everyday Dishes is now up for pre-order just about everywhere!
I wasn’t planning on sharing these yet (and only have one picture!), but I got so many comments on Facebook and Instagram that I figured, what the heck?
Get ready for the quickest post ever.
I’d been wanting to try making some homemade breakfast sandwiches for a while now, and finally made some time earlier this week to make a batch.
I had my first one this morning for breakfast at work, and man, was it good. These barely took any time to make (most of it was hands-off), and now we’re stocked with a few quick breakfasts for crazy weekday mornings!
I don’t know how things have been for you this year, but summer has been BRUTAL. It’s either pouring down rain or so muggy that you’re immediately sweating when you step outside.
These hot and muggy nights mean one thing in our house: we’re eating a lot of salads.
I know I’ve talked about this before, but the bad thing about living in a small town is that there aren’t many shopping options. I mean, my town has one stoplight, so there’s definitely no mall nearby.
Thankfully, one of the options we have is a really nice Food Lion and it has a pretty rockin’ produce section. Have you been in one lately? They redid ours a few years ago, and it’s so nice and bright. It makes grocery shopping a little more fun, for sure.
This month, I had a chance to work with Food Lion and Clever Girls to try out Food Lion’s recipe portal and share my experience. Since I already love grocery shopping and cooking, this was a no brainer! Go shopping – make a meal – submit a recipe – easy!
I’ve used other online recipe sites in the past, and I think the Food Lion recipe portal is one of my favorites already. It is really easy to use and has tons of options for searching to find exactly what you’re looking for. Plus, entering and sharing recipes is crazy simple! Some other options I’ve tried before make it so tough to upload a recipe, but not here. You don’t have to enter ingredients separately or take 12 different steps to submit anything. They made the system extremely user friendly.
For my recipe, I chose to do one of our favorite salad mixes right now.
This is so easy on a hot weeknight or as a light, late dinner on a weekend after doing things around the house all day and – ahem – taking care of a 3 month old. Sometimes, dinner isn’t the first priority! But meals like this make it easy to still eat well.
We love arugula, so we used that as a base, and then topped it with some of our favorites: a marinated and grilled chicken breast, tomatoes, green olives, red onion, artichoke hearts, and feta or goat cheese. If you’re not making a salad like this yet, do it!
Looking for a new dip to serve poolside or before dinner for friends and family? Try this new spin on a yogurt dip - full of summer flavor thanks to the basil, and a little tang from the goat cheese. It takes minutes to make and disappears just as quickly!
2 5.3 oz. containers Stonyfield plain greek yogurt
2 Tbsp prepared basil pesto (storebought or homemade)
1/4 cup goat cheese, crumbled
1/2 tsp salt
1/4 tsp ground black pepper
In a medium bowl, mix everything together.
Chill for at least 10 minutes before serving
This post was created in partnership with Stonyfield and Late July. As always, all opinions are my own.Thank you for supporting brands that support us!