The Little Things Newsletter #376 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! My boys are finally home from camp, we’re getting ready for the school year (8th grade, 12th grade, and second year of college are about to begin here), we have family visiting this week (YAY!), and I am very much looking forward to a return to routine this fall.

ON THE BLOGS this week: Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon, homemade peach jam has been a staple in our home for about 15 years.

This spinach orzo salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach tossed in a tangy sweet dressing. The salad can be served immediately or kept in the refrigerator for 2-3 days – making this an awesome make-ahead meal for lunch or dinner.

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What’s not to love about a fully loaded pasta salad filled with chewy bites of bacon and chunks of hard-boiled eggs? This creamy pasta has a bright, smoky dressing made with just a few ingredients and it’s a perfect match for the bacon and eggs.

Crispy edges and tender insides make each bite of these garlicky red potatoes with parmesan cheese an experience worth savoring.

This peach Caprese salad is a vibrant medley of flavors and textures, crafted to tantalize your taste buds and transport you to a sunny orchard in the height of peach season.

Want to elevate roasted broccoli and cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.

Indulge in nostalgic fruity fun with a plate of Fruity Pebbles pancakes. These colorful, fluffy pancakes are infused with the iconic flavor of Fruity Pebbles cereal. Snacked on out of hand or plated with whipped cream and a drizzle of syrup, they’re a treat.

Creamy vanilla ice cream perfectly complements the tangy sweetness of rhubarb in this rhubarb swirl ice cream. A simple rhubarb sauce is swirled throughout each bite for a tantalizing and refreshing treat that combines the sweet creaminess of ice cream with the zesty allure of rhubarb.

What I’m CRAVING: My friend Erin’s Big Mac Salad caught my eye last week and it needs to happen in my house soon. It reminds me of Rebecca’s Big Mac Pizza and Big Mac Tacos which were mind-blowing last year. (Not a big fan of McD’s? These recipes just might change your mind about how awesome those flavors can be together!) 

What I’m READING: Remarkably Bright Creatures by Shelby Van Pelt. Would you believe I’m still reading this one? I’m enjoying it, but I’ve been falling into bed so tired lately that I’m only getting through a few pages most nights before falling asleep! (Who am I??) I’m giving myself tomorrow afternoon to finish it though. YAY for lazy Sundays.

What I’m WATCHING: The Red Shoes. My review here is somewhat mixed. The dancing and the film work in this classic movie are simply breathtaking. I watched with my son and he pointed out that just about any scene of this movie could be made into a poster. The entire movie really is that lovely. 

However, it’s only the first third or maybe up to the first half of the movie that is pleasant or cheerful to watch. After that point, oh, it’s all so sad and depressing! The movie is beautifully done, but I just wasn’t expecting that turn and it took me by surprise. I’m glad I watched it, but having watched it now, I’d only want to watch the first half again to really enjoy it.

“Fear not, for I am with you; be not dismayed, for I am your God; I will strengthen you, I will help you, I will uphold you with my righteous right hand.” – Isaiah 41:10 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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