I have been saving a number of food/products/fashion/kitty favorites to share, so this will be a bit full of randomness but hopefully inspiring all the same!
First up is some late summer fashion. To be honest, I am ready for a bit of a transition to fall, but the weather has different plans. Eye roll. Average in the 70’s versus the 90’s would be nice.
These earrings are by Bonnybee Designs! Kaci let me borrow these pair as well as her beautiful brown pair.
I’ve wanted to donate blood for a while but never have made the time to do so. Also, I developed white coat syndrome over the years, which I’ve thankfully been able to diminish a great deal (!), so I never wanted to go. I finally made an appointment and drove all the way over to the center to be told I didn’t quite meet the weight guideline. *In no way does their weight guideline dictate my health. I simply did not meet it at this time, but I do not consider myself unwell.* I was really bummed. I know it isn’t a blast to do, but I’ve wanted to help. They were kind and gave me this t-shirt anyway, and I think it is really cute. “Donate like a Volunteer” with Smokey on it.
Fooooood. I made a savory oatmeal bowl with two sunny side-up eggs, and it was stellar. I honestly would choose savory over sweet if I was only able to eat it one way for the rest of my life. It’s just so satisfying and filling!
Thanks to Alexis’ inspiration, I made peach avocado toast drizzled with tahini one morning that was incredible. I used one slice each Arnold organic seeded bread and Pepperidge Farm strawberry swirl bread. I highly recommend this combo!
Unfortunately, this peach wasn’t as good, but the bowl itself was a winner. I prepared quick-cooking oats with milk, salt, and cardamom. Then I topped it with peach, spiced fig jam from a friend, pb, and a splash of whole milk for cream.
I roasted an acorn squash a friend gave us from their garden and stuffed it with grilled marinated artichoke hearts and olives with sautéed kale, tomatoes, and an Aldi southwestern chicken burger on the side. Weird but tasty combination.
We also enjoyed a stuffed acorn squash another night with Pereg Italian quinoa with currants, grilled marinated artichoke hearts, sardines, and roasted seasoned cabbage and mushrooms. I love throwing together ingredients we have on hand because so often you come up with new delicious flavor pairings.
This meal turned out quite well. I mixed Barilla jarred pesto with a little more olive oil and poured it underneath the skin of our bone-in chicken thighs. I baked them while I sautéed kale with mixed olives. Baby beets, cucumber, and toast completed our meal.
It doesn’t look pretty, but I made a tuna mac with this mac ‘n cheese that we enjoyed with roasted seasoned broccolini. Both of us loved it, and clearly Jax was interested in what we were eating!
At first I wasn’t sure I loved this roast from TJ’s, but I always give it a second try before deciding. It has a lovely flavor but isn’t super rich. Even still, I enjoyed it and am a sucker for a pretty package design.
Often times, I just use pulsed oats in place of breadcrumbs in meatloaf and other recipes, but when I saw this, I knew we should keep it on hand.
I didn’t buy these, but has anyone tried them? Even Werther’s is getting on the pumpkin train!
Pro tip: wear a face mask on a Monday to make it feel less like said Monday. 😉
See Drummond’s magazine issues are always so positive, cute, fun, and full of interesting products, articles, and recipes!
Our babies and Mason truly keep me going some days! They love us no matter what and are always down for snuggles.
We decided to enjoy dinner at Whole Foods, which has become one of my fav things: B3 then WF together. ❤
This meal was so full of flavor and texture!
How many photos does it take to get a good one? Ha!
Always ending on that positive note. Have an incredible weekend!