The Little Things Newsletter #353 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! Good morning, good morning, good morning!! The weather this week has been glorious with another 70 degree day here in Ohio. I realize it’s a false hint of spring, but I am basking in it while I can. 

It won’t be nearly so warm today, but there’s no rain in the forecast, so I’m hoping to get out for a long walk or hike. Local friends, where are your favorite walks and easy hikes in the Columbus area?

ON THE BLOG this week: Fresh strawberries tucked into light and fluffy pancakes create the loveliest Strawberry Pancakes you can imagine. If you happen to have some berries on hand, you have the potential for a breakfast that is certain to make you grin today.

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Tender chicken and sweet corn are combined in a creamy chicken corn soup with just enough heat to warm your mouth without setting it on fire.

Steaming hot biscuits topped with melted butter have proven irresistible to every member of my family. I’ve made this easy drop biscuit recipe at least half a dozen times over the past few months. It just doesn’t get old.

Crispy, toasty, and ever so slightly cheesy, I can make an entire meal out of this garlic parmesan roasted broccoli.

Saucy BBQ pork tucked into melted cheese in a buttery crisp tortilla? That’s something I can’t possibly resist. This pulled pork quesadilla is a quick and easy way to get a hearty meal on the table, even on the busiest of weeknights.

Crisp, tart, slightly sweet, and always fragrant, the classic mojito is a cocktail that I never get tired of sipping.

Bite-size potatoes and Brussels sprouts are roasted with spicy sausage and plenty of cheese to create an irresistible dinner.

Sticky Asian Meatballs are sweet and a little bit spicy. I typically serve these meatballs over rice, with some steamed or roasted vegetables on the side. However, they work great as a party appetizer too.

Have you tried the Sweet Kale Salad at Costco? It starts with shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks. The greens are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing. The awesomeness of the salad can not be overstated and now you can make it at home!

What I’m CRAVING: Have you tried Peanut Butter Broccoli? (I was such a skeptic and even harassed my friend Lynne about the super weird-sounding combination!) I will happily eat those words now. This is so dang good! Roasted broccoli + peanut butter = a HUGE win with my whole family. I’ll be making it again this weekend.

My FAVORITE THING this week is this enameled cast iron skillet. It’s the perfect size for so many recipes! I’ve used it at least six times this week and loved it more every time. It’s oven safe, I love the lid that makes it a covered casserole-style pan, and it cleans like a dream.

What I’m LISTENING to: Big Bad Voodoo Daddy. If you aren’t already familiar with them (although I’m assuming most of you already love them as much as we do) Big Bad Voodoo Daddy is a contemporary swing revival band. Their music is most often described as pumped-up swing or dance floor jazz, and as far as I’m concerned it is pure fun.

“Above all, love each other deeply, because love covers over a multitude of sins.” 1 Peter 4:8 NIV

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


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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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