The Little Things Newsletter #372 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! Our weekend is a wee bit less exciting than the last, as we’re tackling all of the errands and household tasks that we ignored for the past week as we were enjoying time with visiting family. 

I’ll also be indoors more than out, as the humidity here has reached the ugly zone. All the rain sure does turn everything pretty and green, but it also leaves a whole lot of moisture in the air, doesn’t it?

ON THE BLOGS this week: Zesty and smoky flavors come together in this chili lime shrimp recipe. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more.

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Warm tortillas are filled with fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese to create these mouthwatering bacon and egg tacos. They are great for breakfast, lunch, or dinner any day of the week.

Crisp, earthy spinach leaves blend with ripe, frozen bananas and orange juice to create a Banana Spinach Smoothie that is out of this world.

Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy Fiesta Corn Dip for a snack worthy of any occasion.

This tender and moist zucchini meatloaf with an irresistible balsamic glaze has been on our dinner table three times in the past couple of months. I’ve served it with vegetable rice pilaf and with mashed potatoes. It also makes a terrific meatloaf sandwich if you’re lucky enough to have leftovers.

Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad of your dreams.

Soft and chewy oatmeal cookies filled with the perfect amount of raisins are a classic that will never stop being made in my house. These have been Sean’s favorite cookies for as long as I can remember.

Rich and buttery homemade salted caramel is transformed to frosty perfection in this irresistible Salted Caramel Ice Cream.

Slightly chewy and sweetly tart, these Rhubarb Oatmeal Bars combine a crunchy oat topping with flavorful rhubarb for a dessert the whole family will love.

Rich, decadent chocolate is on full display in this easy-to-make, old fashioned chocolate cobbler. It is a chocolate lover’s dream!

What I’m CRAVING: Sean and I went out for lunch this week and I very much enjoyed some great sushi, but I’m craving more now. (No surprise there!) I think it’s time to try my friend Rebecca’s Sushi Bake recipe for a dinner-friendly multi-serving option that is a whole lot easier on the budget. It sounds awesome!

My FAVORITE THING this week is this ice cream scoop. I’m having way too much fun playing with new recipes lately and I lost count of how many batches of ice cream I made this week. Due to our love of ice cream, I have tried endless ice cream scoops over the years.

This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. And it gets bonus points for being one of the least expensive scoops I own as well.

What I’m LISTENING to: Strangers No More by Drew Holcomb & the Neighbors. My cousin Hannah sent me a link to this album a week or so ago and I’m loving it. They’re an Americana band and their sound is similar to The Revivalists, The Lumineers, and The Avett Brothers. Definitely worth checking out!

I will say to the Lord, “My refuge and my fortress, my God, in whom I trust.” Psalm 91:2 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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