Hello and happy Friday!
I’ve been proofing and re-proofing every date, every word, and every letter in the 2019 Jan-Dec Nourished Planner so in my mind I’ve already moved on to next year. (and for those of you who’ve asked the pre-sale for the 2019 planner starts Oct.1, more info to come.)
But today it’s official. It’s the last day of summer which means tomorrow we officially welcome in fall. See? I CAN do math. Wow.
Not that you’d know it by the weather around here in Utah. It’s been hot hot hot. So hot the leaves are changing but look so bleh because they haven’t had the cold snap to get those sugars juicing the pretty colors.
Indian summer. Welcome to it.
It’s just one reason I’m looking forward to leaving for Vermont tomorrow. I’ve always heard it’s so amazingly gorgeous in the fall so I am ready to hunker down and cozy up and learn a thing or two about the area. I’ll be sharing on the Instastories so if you’re curious, follow along there.
So once I get back I’ll be taking advantage of all the fall produce (and make ALL the stuffed peppers) before those cold snaps hit. Real good real food. I’m in.
In case you missed them this week, I shared:
- This one-pot chicken dinner that feeds four under $10 (plus a good cause to go along with it!)
- And these no-bake cookies that are the gateway recipe for beginner cooks that veteran cooks still love too.
- And sign up for my email list because I’m going to be doing some email only giveaways you’re gonna want to be part of for sure.
But enough about me. It’s time to dig into all those frigging Friday Faves. LET’S DO THIS!continue to the recipe… about Friday Faves