Happy Wednesday, pals!
I’ve officially been engaged for a week and we’ve got nine months until the wedding. Eeeeek! I feel like time is going to FLY.
In case you missed it, be sure to check out my comprehensive blog post all about CBD and why I’m hooked!
Flashback to Sunday when I made shakshuka for brunch! This is one of my all time favorites. It comes out amazing every time. I used jarred jalapeños since I had them on hand.
We paired it with roasted fingerling potatoes that I’m now obsessed with. Chop a few cloves of garlic and sauté in a good glug of olive oil until fragrant. Remove the garlic and set aside.
Halve a pound of fingerlings, throw them in a big oven-proof skillet and sauté in a the oil with a hefty pinch of kosher salt and pepper for about a minute.
Bake for about 30-40 minutes at 400F or until nice and browned. Toss in the garlic and serve hot!
I made salads in a jar based on this recipe because I was frustrated that lately I’ve had nothing to grab for lunches. It’s been a life saver! I had a friend over for lunch so I dumped two jars into a mixing bowl and tossed it with extra dressing (this dressing shaker is amazing for storing leftovers).
I served the salads with fresh sweet cherries, salt and vinegar chips, pickles, and hummus. The perfect feast!
Did you see the To Die For Blueberry Muffins recipe I posted on instagram? They are SO moist and fantastics. I die for the buttery crumb topping. You must make them!
My sweet friend Sammie sent me THE most divine cookies from Levain Bakery in NYC so I’ve been chowing down on the dark chocolate one a post dinner sweet treat.
Have the best week!