The Little Things Newsletter #363 – Life, laughter, and lots of great food!

No Comments

This post may contain affiliate links. Please read my disclosure policy.

Welcome to the weekend, my friends! I’m in Albuquerque this weekend for my nieces’ B’nai Mitzvah and I’m looking forward to a fun day of celebrating with them. My sister converted to Judaism many years ago and it’s always a joy to share those traditions with her family.

ON THE BLOGS this week: Did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!

Roasted potatoes, green chile sauce, and black beans tossed with barely wilted baby spinach make a surprisingly delicious combination in this breakfast hash recipe.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Sweet, sticky, and just a little spicy, this chicken stir fry is a quick and easy weeknight dinner.

Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this avocado chicken salad.

Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this zucchini pasta salad. This is a recipe you will make more than once this summer.

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender-crisp squash, and topped with toasted bread crumbs. These chicken parm zucchini boats are a big hit!

These parmesan smashed potatoes are the joyous marriage of fluffy, tender insides and delightfully crispy edges. Every flavor-packed bite will have your taste buds dancing.

Dive into a bowl of strawberries and cream and you’ll see why it remains a classic. This quintessential summer combination of sweet, tangy fruit and velvety smoothness will have you reveling in each bite.

Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts create a tantalizing treat you won’t soon forget. Chunky monkey ice cream is the perfect late-night indulgence.

What I’m CRAVING: These BBQ Pork Skewers with a sticky, sweet, and spicy marinade sound fantastic. I’m so ready for grilling season.

My FAVORITE THING this week is this magnetic cell phone holder. I’ve used a couple of other holders in our vehicles over the years and this style wins out over every other one I’ve tried. It took me a minute or two to figure out how to install it, but this very simple phone holder is a total win. I’ve been using it for about six months and it’s perfect.

What I’m READING: He Who Fights with Monsters 7: A LitRPG Adventure by Shirtaloon and Travis Deverell. Like the other books in this series, this was a fun read – and a fun audiobook too. My 17-year-old flew through these books earlier this year, as the newer ones were released, and has been after me to catch up to him again.

What I’m LISTENING to: This is the blessing one says before the Torah reader reads the aliyah, or section of the weekly Torah portion. I’ve been listening and practicing this week preparing for my nieces’ ceremony this weekend.

“Better a small serving of vegetables with love than a fattened calf with hatred.” Proverbs 15:17 NIV

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


Filed under:

Share this Article


Related Posts

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.

Reader Interactions

Rate & Comment