Life, laughter, and lots of great food
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April 21, 2018

Welcome to the weekend, my friends! I can hardly believe that we’re only a few weeks away from the Everything Food Conference (where I’ll be talking about cookbook writing and how much I love that process!) and then just a few more weeks away from our crazy long road trip! 5 weeks and 5,500 miles. We can do this, right? Keep those road trip tips coming my way because I’m going to need them!

I shared these BBQ Chicken Enchiladas on the blog this week and the disappeared off my kitchen counter almost as quickly as they cooled. They’re beautifully sliceable if you’re patient enough to let them cool, but we typically choose to scoop our enchiladas piping hot and dig into them with tortilla chips.

Let’s celebrate the weekend with some Pineapple Mojitos, k? I made these mojitos for the video shoot last week and then realized that I needed to update the photo on the website. So, I suffered through making another batch. I have a jar of the pineapple puree tucked away in the fridge as I write this and I’m planning to make myself a mojito after dinner tonight.

Remember the Pepperoni Pizza Bialys that I mentioned last week? I made them for my kids on Monday night and they went crazy over them. They are almost ridiculously easy and they’re seriously delicious. Bialys are likely to be making regular appearances on our meal plan now.

What I’m CRAVING: Cranberry Chicken Couscous Salad by Barbara Bakes, Christmas Breakfast Enchiladas by Boulder Locavore, Cajun Cheesesteak Sandwiches by Recipe Girl, and Breakfast Carbonara by Melanie Makes

My FAVORITE THING this week is this cocktail muddler (link HERE). Having made a few different batches of mojitos this month, I’m extra grateful for a terrific muddler. I’ve worked with some very subpar muddlers in the past and this one reigns supreme over them all. And for the price? It can not be beat. My kids use the muddler to make mint lemonade and to muddle fruit in different sparkling drinks too.

What I’m READING (working through): Intuitive Eating (the workbook) by Evelyn Tribole M.S. R.D. and Elyse Resch M.S. R.D. F.A.D.A. (link HERE) I mentioned the book a couple months ago and I’m making my way through the workbook now. This concept has changed everything for me. And no, that is not hyperbole.

“A recipe has no soul. You as the cook must bring soul to the recipe.” - Thomas Keller

Wishing you a beautiful week full of little things that make you smile!

Mary