The Little Things Newsletter #361 – Life, laughter, and lots of great food!

Welcome to the weekend, my friends! It’s been a long (and delicious!) week of cooking and photographing new recipes to share with you. As a result, our fridge is packed full of awesome leftovers and I have no plans at all to cook for at least the next day or two. 

There are a whole lot of new ice cream recipes in the works too and that means our freezer is jam-packed too. (Rough life, right?) I’ve been sharing a new ice cream recipe every Friday for a couple of months now and I don’t see that changing anytime soon. Ice cream is just plain fun to make.

ON THE BLOGS this week:  Kick off the weekend with a stack of fluffy strawberry banana pancakes. They are great all by themselves, snacked on out of hand, but they get even better with a bit of butter and syrup on top.

This simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After just a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic in the process.

The spaghetti sauce works well as a vegetarian or vegan meal when made without ground beef. For a low-carb variation, or simply because it’s delicious this way too, scoop the sauce over a bowl of roasted broccoli or sauteed cabbage ribbons.

When I first saw a recipe for microwave lemon curd, I will admit that I was skeptical. I adore lemon curd, but I am such a slacker about making it. Having tried this method now, I may never make lemon curd on the stove again. 

Fluffy, creamy, sweet and tangy lemon dip served with fresh berries, graham crackers, or shortbread cookies is a light summery dessert that is perfect for sharing with friends.

Shrimp and sausage fried rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a quick and easy weeknight dinner! 

With a bright berry flavor, a stunning red color, and a smooth velvety texture, homemade strawberry sauce beats anything you can buy at the store.

Strawberry cheesecake ice cream is a sweet and tangy combination of smooth, creamy cheesecake ice cream and fresh strawberry swirls.

Let’s get this out of the way before we dive into this mind-boggling cauliflower “potato” salad. This is not a “healthy” attempt to trick your brain into liking this low-carb potato salad recipe. This is a creamy, flavor-filled cauliflower salad that proudly stands on its own. If you like cauliflower at all, you will likely fall in love with this summer side dish.

What I’m CRAVING: These spicy buttermilk fried chicken sandwiches caught my eye yesterday and I’ve been craving them ever since. They look so good!

My FAVORITE THING this week is my Tide pen. I splattered some red sauce across a favorite white top a few days ago–and immediately questioned my sanity for wearing that white top anywhere near the kitchen. Luckily, I had one of these pens in my bag and was able to dab at the spots before tossing the shirt in the dirty laundry that night. When I washed the shirt a few days later? Zero stains.

I’m aware that Tide pens aren’t earth-shattering news, but sometimes it really is the little things that make my days that much better.

What I’m WATCHING: Dead Poets Society. My boys and I watched this last weekend. Robin Williams, Ethan Hawke, and Robert Sean Leonard made this classic everything it is and it sparked a lot of conversation for us after watching the movie. Whenever I watch a movie with Robin Williams, it sets me off on a spiral of watching all of his movies. He brought so much joy to so many people.

“So, whether you eat or drink, or whatever you do, do all to the glory of God.” 1 Corinthians 10:31 ESV

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


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