Celebrating seasonal vegetables + a weekly menu inspired by spring

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One thing I love about living in the south is that we get to enjoy a little bit of all 4 seasons. I always get excited as the seasons change and the weather starts to get warmer. With the spring comes a shift in the vegetables that are beginning to be harvested. Some of my favorite spring vegetables include parsley, carrots, bok choy, leeks and radishes.

Although I don’t always do a good job of it, I do enjoy cooking with fruits and vegetables when they’re in season because they’re usually fresher and taste better! THey’re also easier to find in stores and most of the time they’re less expensive than vegetables that are out of season.

I’m so happy to be celebrating another shift into springtime and I can’t wait to dig into this week’s seasonally inspired menu.

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Classic Buttercream Frosting Recipe + Basic Cake Decorating Tools

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Here’s a classic buttercream recipe that can be used to frost layer cakes and cupcakes. This recipe makes enough frosting for a two layer 8″ round cake. If you plan on doing any type of decorating using a piping bag (borders, designs, roses, etc — you should double the recipe).

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Reminiscing on 1 year in a pandemic + A menu featuring my favorite “quarantine” foods

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

I’m sure we all have some memory or story from March 13, 2020. Mine might be similar to yours — I went to work and within a few hours of being there, I realized that I wouldn’t be returning to the office for a few weeks,but it could be as long as a few months. I later realized that “15 days to slow the spread” was going to take a little longer than 15 days…

I’ve always loved cooking — if you’ve been following my journery for more than a few minutes you know that cooking is one of my favorite pastimes. Although cooking for my family is something that I’ve always done, cooking was starting feeling like a chore as I balanced motherhood, social activities, life, and working. One good thing that emerged from all of my time at home was getting to slow down and just enjoy cooking. I made bread, learned to smoke meats, and even had the time to test and develop new recipes (a few of which are featured in this week’s meal plan).

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