About a month ago, I shared a photo of a quinoa “salad” (is it really a salad, though? I’m using those quotation marks loosely here…) on Instagram that I was enjoying for lunch and we received several requests for the recipe. It originated as something I kind of just threw together, but I’ve measured the ingredients out and I’m happy to share it with you today!
Halloween is coming up, and I’ve had conversations with a lot of parents about how it’s going to look different this year. Some families are getting creative with modifying trick-or-treating traditions, some are attending outdoor activities like Boo at the Zoo or Haunted Wagon Rides at Eckert’s. Others are doing drive through events like Halloween at Grant’s Farm. Gathering with friends around a bonfire might be more popular (and safe) this year than cramming in a haunted house.
This post is a paid partnership with Hudsonville Ice Cream. As always, our opinions are our own.
Every year around Labor Day, I look forward to dusting off the huge plastic bins in the basement that store our fall decorations. Wreaths! Pumpkins! Let the celebration of all things fall begin. After spending a few hours getting the house just right and seasonally appropriate, I step outside to hang the wreath on the door and suddenly remember how HOT it still is in September. Really, that St. Louis heat can linger through October. No matter the weather or what season the decorations around my house are channeling, there’s one treat that I continue to crave all year round: ice cream.
I don’t need to be the one to tell you that things have been nothing short of crazy lately. Some of you have endured more pain and hardship than I’ll ever know, especially these last few months. First, COVID-19 quite literally made the world stop in its tracks. Neil and I were both fortunate enough to keep our jobs and work from home, and although balancing our family’s schedule proved to be ever stressful, I am thankful we had the opportunity to do so and remained healthy throughout. The silver lining gifted to us during this pandemic has been time with our daughter, who is 14 months (How has it been that long? Time is so weird.). I never thought we’d get to spend so much time together as a family, and for that I feel overwhelmingly blessed. Sweet moments with Quinn have kept us ever optimistic and grounded as tragedy continues to spiral throughout the world.
Neil and I celebrated our 10 year anniversary earlier this month. I know, we’re not newlyweds. Just roll with it. To celebrate, we went to Stone Soup Cottage in Cottleville. You should know that after we go to a new restaurant, we usually write an email review of the place to my parents. After sending this one, I thought, “Huh. This is pretty much a blog post.” SO, here ya go. Our review of Stone Soup Cottage (spoiler alert: A++++)
Warning: All of these pictures were taken with my iPhoneXS and get progressively worse as the sun set.
I love lasagna. My dad’s epic lasagna featuring Neil’s bolognese sauce is probably one of the best recipes on the blog. But sometimes, I just don’t have the time (or energy) to make it. Recently I’ve discovered a way to get the flavors of lasagna to our table in way less time. Now introducing: stuffed shells.
