The Little Things Newsletter #354 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! I’m in Arizona today for a whirlwind weekend with family. As I write this, my mom is making waffles, the kids are playing and my sister and I are chatting. (I’m a solid multi-tasker, friends.) I’m looking forward to a day filled with laughter, games, and conversation.

ON THE BLOG this week: Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I’ve ever tasted. For a number of years, this was the only seafood meal to consistently receive two thumbs up from my entire family.

Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable warm potato salad that can be served hot or at room temperature. When I say that this potato salad is a garlic lover’s dream come true, I’m not exaggerating.

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Saucy bites of chicken are tossed with crispy tender bok choy and a diced jalapeno in this flavorful Chicken and Bok Choy Stir Fry. (If you’ve never tried bok choy before, this is a great place to start.)

Crunchy, cheesy, salty, Parm Crusted Brussels Sprouts make a great snack or side dish. Serve a batch with bang bang sauce and there likely won’t be a bite left.

The best stir fries are salty, savory, sweet, and a little bit spicy. This ground beef and broccoli stir fry nails all of those things. The fact this stir fry is made with ground beef instead of a more expensive cut of beef makes it a really great alternative to the pricier meats when you are craving Chinese food or an Asian-inspired meal.

I couldn’t hide my love for coconut desserts if I wanted to and when it comes to desserts with coconut, I can’t get enough of them. So, I’ve gathered up a whole collection of my favorite coconut desserts to share with you.

Fresh Blueberry Frosting is a light and creamy frosting, whipped into fluffy blueberry loveliness. A dollop of this frosting is sweet heaven on a cupcake. On a spoon, on a cracker, or on an actual cake this blueberry buttercream frosting is irresistible.

Filled with fresh juicy pears between layers of brown sugar crumble topping and crust, a pear crumble is a winter dessert for any occasion. Slightly chewy with that irresistible buttery, brown sugar, and oat crust and topping, these pear crumble bars are great both on their own or served warm topped with ice cream.

What I’m CRAVING: These Dan Dan Noodles are on my list to try soon. I order them whenever I see them on a menu, so it’s past time I figure out how to make them at home.

My FAVORITE THING this week is my transparent knife storage block. This isn’t your average wooden knife block and I absolutely love it. I’ve had mine for years and it’s been unavailable for quite a while. I just saw that it’s listed again on Amazon. It is a very minimal look, holds a lot of knives, and is easy to clean if and when it gets dirty.

What I’m READING: The Awakening by Nora Roberts. This is the first book in the Dragon Heart Series and I was hooked from the first chapter. It’s fantasy meets real-world, bright and dark magics, great friendships, family, and love all come together.

“And these words that I command you today shall be on your heart. You shall teach them diligently to your children, and shall talk of them when you sit in your house, and when you walk by the way, and when you lie down, and when you rise.” Deuteronomy 6:6-7 ESV

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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