Welcome to the weekend, my friends! We are finally germ free over here and I’ve been soaking up the cooler days at last. I’m still worn out, but so grateful to be feeling better. May the flu please not find us again for at least another 20 years, mmkay?
ON THE BLOGS THIS WEEK: Vegetable Spaghetti is what I start making when the vegetable craving hits and I just don’t feel like eating a salad again. This is so simple to make you can create this dish in almost no time at all. Keeping your vegetables slightly firm gives a terrific fresh bite to this pasta.
These Buttery Garlic Green Beans are almost too easy to make. Gently simmered green beans, tossed with garlic butter? That’s the kind of side dish that I can get behind more than once! My friends, is there anything better than a super simple, extra tasty side dish? I’ve been eating these beans all week long and absolutely loving them!
Sure, you could buy a store-bought jar of Italian Seasoning. But, making it yourself is better, and it gives you total control over what goes into the mix. If you love one herb more than the rest, you can dial it up. That kind of control is what keeps me making seasoning blends at home. And, this blend is exactly how I like it!
I’m sending summer out with a sweet finish with this Strawberry Rhubarb Cobbler. Gooey, sweet fruit filling meets under a crunchy, fluffy crust in this mouthwatering Strawberry Rhubarb Cobbler. Since it’s so easy to prepare with fruit on hand, or from the freezer, I love saving extra produce so we can enjoy this treat anytime I want it.
Have you tried a mayonnaise cake? I know, it sounds suspicious at first. When I was a kid, and my best friend’s mom made this cake, I just blinked at her in disbelief. Mayonnaise in cake? That can’t be right. Well, Chocolate Mayonnaise Cake is actually a very old-fashioned recipe that was likely in your grandmother’s recipe box. Topped with fluffy Whipped Cream Frosting, this is one dessert that everyone agrees is a winner.
This five minute Peppermint Bark is smooth, sweet chocolate layered with cool peppermint, and my boys can’t get enough of it. Make a batch for a party, or package it up as a gift for a friend. Similar to the Christmas batches of peppermint marshmallow fudge that I like gifting to friends, peppermint bark is a cinch to make and requires just a few ingredients you may already have in your pantry.
This homemade Peppermint Ice Cream is worlds away from the mint-flavored ice creams you can find in a store. From start to finish, every bite is just pure creamy peppermint deliciousness.
What I’m CRAVING: Sean’s been grilling chicken thighs all week while I recovered from the flu and we’ve been eating it in wraps, on its own, and alongside those green beans I mentioned earlier. Luckily, I never get tired of it and I’m already craving it again. I’m thinking there might be some chicken fried rice in the near future.
My FAVORITE THING this week are these peanut butter pill pockets. As some of you know, our sweet Oscar has had a rough go of it this year and he’s taken more meds over the past 4 months than he has his whole life up until now. These pill pockets have been so helpful with giving him all of those meds multiple times a day.
What I’m WATCHING: X-Men and X2: X-Men United. We started the original series at the beginning again and it’s been fun to rewatch the movies. I’d forgotten just how many X-Men movies there are – so we have quite a few more to watch!
What I’m LISTENING to: Peace Like A River: The Hymns Project by Chris Rice. This has been one of my very favorite worship albums for many years now. It has become an almost daily reminder that it is well with my soul regardless of what may be happening in the world around me.
“Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid.” John 14:27 NIV
Wishing you a beautiful week filled with little things that make you smile!
Mary