The Little Things Newsletter #377 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! My mom has been here in Ohio with us for the past week and it’s been fun hearing the kids chatting with her most evenings as I head for bed. (Yes, my mom is way more of a night owl than I am. Me? I’m likely to be tucked into bed by 9pm most nights.) 

As I write this, I have a peach coffeecake in the oven for brunch tomorrow morning with friends and the smell is AMAZING. Is anyone else in absolute peach heaven right now? (Kroger has had them on sale for $.99 lb for a couple of weeks now and I’ve been buying big bags of them as often as possible!) I have at least two dozen peaches ripening on a tray in the kitchen at the moment and I’m looking forward to playing with them next week.

ON THE BLOGS this week: Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.

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This saucy ground beef stir fry with crisp bell peppers and broccoli is an easy weeknight dinner that comes together in under 30 minutes. My kids very happily clean their plates when this is on the table.

The cheesy broccoli quesadilla combines everything you love about the classic cheddar broccoli combination and toasts it into gooey awesomeness between a couple of buttery crisp tortillas.

With the satisfying crunch of carrots, the juicy burst of apples, and the delightful chewiness of raisins, this carrot apple salad is an old-fashioned favorite that is both refreshing and wholesome. It’s time for this vintage recipe to have its comeback.

Fresh sweet peaches are tossed together with sugar and spices, then baked in between layers of brown sugar and oats to form a chewy sweet crust for this Peach Crunch. If you’re anything like my family, peach season means that many of your favorite desserts are about to be made. This peach crunch recipe has been a favorite since long before this blog was a thing.

You need just three ingredients to make this homemade peach sauce. The deliciousness begins with ripe, juicy, peaches. When the peaches grow fragrant and soften, that’s the signal that it is time to start making our favorite peach recipes.

The quintessential summer flavor combination of peaches and cream has been transformed into cold and creamy scoops of peaches and cream ice cream and it is everything I imagined it would be. I found myself repeatedly going back to the freezer for “just one more taste, you know, to make sure it’s perfect” the first time I made this ice cream. Spoiler alert, yes, it’s perfect.

Creamy, fluffy peanut butter mousse (and this chocolate mousse too!) are no-bake summer desserts that get made frequently. This is the perfect after-dinner treat with friends, but it is also a fun dessert for no special occasion at all.

What I’m CRAVING: This Thai Peanut Chicken Crunch Salad caught my eye yesterday and I’m thinking it needs to be on our new meal plan. The flavors and textures sound great together.

What I’m LISTENING to: All the Day by MaMuse. I am borderline obsessed with this duo right now. They were a random Pandora find a few days ago and I have been playing their first album on repeat. I’m excited to check out more of their music over the next few weeks. 

I love finding a new group and listening to their music beginning with the first album and slowly working my way through their songs chronologically. (I don’t think I’m as music-nerdy as that sounds, but actually, yeah, maybe I am.)

What I’m READING: Convergence by Craig Alanson. My husband read this one first (on Audible) and insisted I give it a try. This is a fun urban fantasy. In a nutshell, magic is returning to our world, with all of its associated evil potential and mankind must rely on a relatively clueless young wizard who is learning as he stumbles along. I enjoyed it and have already started the second audiobook. Most of the characters are great and Duke, the talking dog, is my favorite. His conversations are priceless.

(A few of you have messaged me to see what I thought of Remarkably Bright Creatures and I promise that I’m not ignoring you. Major face-palm moment here, my library hold expired before I finished reading it. I can’t even recall the last time that happened! I’m already on the list for it again and I’ll keep you posted. It should be available in a couple of weeks. I’m impatient to finish it now!)

“Love is patient and kind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful; it does not rejoice at wrongdoing, but rejoices with the truth. Love bears all things, believes all things, hopes all things, endures all things.” 1 Corinthians 13:4-7 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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