Two years ago I went in for my 40 week checkup and was quickly admitted. Some stuff happened 😮💨 and 2 minutes before midnight you made your appearance. From day one you’ve been on your own schedule and mission. It’s your world my sweet Georgie, we’re just trying to figure out how we all fit in. I hope you continue to do it your own way even if it causes everyone around you to scramble. Stay true to who you are my baby girl and happiest of birthdays
Two years ago I went in for my 40 week checkup and was quickly admitted. Some stuff happened 😮💨 and 2 minutes before midnight you made your appearance. From day one you’ve been on your own schedule and mission. It’s your world my sweet Georgie, we’re just trying to figure out how we all fit in. I hope you continue to do it your own way even if it causes everyone around you to scramble. Stay true to who you are my baby girl and happiest of birthdays
Two years ago I went in for my 40 week checkup and was quickly admitted. Some stuff happened 😮💨 and 2 minutes before midnight you made your appearance. From day one you’ve been on your own schedule and mission. It’s your world my sweet Georgie, we’re just trying to figure out how we all fit in. I hope you continue to do it your own way even if it causes everyone around you to scramble. Stay true to who you are my baby girl and happiest of birthdays
Two years ago I went in for my 40 week checkup and was quickly admitted. Some stuff happened 😮💨 and 2 minutes before midnight you made your appearance. From day one you’ve been on your own schedule and mission. It’s your world my sweet Georgie, we’re just trying to figure out how we all fit in. I hope you continue to do it your own way even if it causes everyone around you to scramble. Stay true to who you are my baby girl and happiest of birthdays
Two years ago I went in for my 40 week checkup and was quickly admitted. Some stuff happened 😮💨 and 2 minutes before midnight you made your appearance. From day one you’ve been on your own schedule and mission. It’s your world my sweet Georgie, we’re just trying to figure out how we all fit in. I hope you continue to do it your own way even if it causes everyone around you to scramble. Stay true to who you are my baby girl and happiest of birthdays
Two years ago I went in for my 40 week checkup and was quickly admitted. Some stuff happened 😮💨 and 2 minutes before midnight you made your appearance. From day one you’ve been on your own schedule and mission. It’s your world my sweet Georgie, we’re just trying to figure out how we all fit in. I hope you continue to do it your own way even if it causes everyone around you to scramble. Stay true to who you are my baby girl and happiest of birthdays
The ones that made 2023 the best year yet
The ones that made 2023 the best year yet
The ones that made 2023 the best year yet
The ones that made 2023 the best year yet
The ones that made 2023 the best year yet
The ones that made 2023 the best year yet
The ones that made 2023 the best year yet
The ones that made 2023 the best year yet
One pot creamy white beans and greens is a hearty, comforting bowl of not quite soup but not quite stew. Not sure what it is but it’s easy and delicious. Recipe👇🏼 Ingredients: • 6 cups water • 1 pound dried great northern beans, picked though • 3 bay leaves • 2 garlic cloves, gently smashed • 3 tbsp. chopped rosemary • 2 tbsp. high quality EVOO, plus more for drizzling • 2 tsp. kosher salt • 1/2 tsp. freshly cracked black pepper • 3 ounces baby spinach • 1 bunch Swiss chard • 1 bunch dino/lacinato kale • 3 tbsp. minced chives • Crusty French baguette, toasted Directions: • Place all of the ingredients (minus the spinach, chard and kale) into the inner pot of your electric pressure cooker and stir together • Close the lid, lock and set the steam valve to sealing • Hit the High Pressure or Beans button and cook on high for 1 hour. Once done, hit cancel and quick release • While the beans cook wash and cut your chard and kale. Remove the tough inner rib and then cut into 2-inch pieces. Set aside until needed • Unlock the lid and remove the bay leaves. Hit sauté and working in batches add in the greens • Once all of the greens have been added cook for 5-7 minutes or until the greens are tender and most of the liquid has absorbed. Stir occasionally • Taste for seasoning, adding more salt or pepper if needed • Scoop into a shallow bowl, drizzle with a little more EVOO, sprinkle with chives and serve with a chunk of toasted bread
These sugar cookies use both brown and granulated sugar which helps with chewiness and depth of flavor. I like to add the sprinkles into the dough but you can easily leave them out then frost and sprinkle on top instead. Recipe for my Funfetti Sugar Cookies👇🏼 Ingredients: • 1 cup unsalted butter, room temperature • 1 cup golden brown or light brown sugar, packed • 1/2 cup granulated sugar • 2 large eggs, room temperature • 3 tsp. vanilla extract • 2 1/2 cups AP flour • 1 tsp. kosher salt • 1/2 tsp. baking powder • 1/2 tsp. baking soda • 1 cup rainbow jimmies/sprinkles Directions: • Preheat oven to 350°F. Line a medium baking sheet with parchment paper • To a stand mixer fitted with a paddle attachment add the butter and both sugars then cream on medium until lightly and fluffy, about 2 minutes. Scrape down the sides as needed • With the mixer on low, add in the eggs, one at a time, scraping down the sides in between additions. Add in the vanilla • In a small bowl combine the flour, salt, baking powder and soda. With the mixer on low, slowly add and mix until you no longer see any dry bits, about 1 minute • Stir the sprinkles in by hand • Using a medium, 1 1/2 tbsp., sized ice cream scoop, scoop out the dough scraping it against the bowl so the bottom is flat and drop the cookies onto the prepared baking sheet. Do not press down • Bake for 9-10 minutes until golden brown around the edges and puffed. The bottom will get darker than the tops • Remove and let cool for 5 minutes then transfer to cool fully on a cooling rack • Continue with remaining dough * makes about 50 cookies
Crispy vs mashed. It’s a fight in this house but honestly, the one who makes them gets to decide (and it’s always gonna be mash cause I’m always the one making them). Which do you prefer? Recipe for crispy below, mashed linked in bio👇🏼 Duck Fat Crispy Potatoes: • 1 1/2 pounds small Yukon gold potatoes • 1/2 cup duck fat, melted • Flaked sea salt, such as Maldon Directions: • Place the potatoes in a medium sauce pot and cover with cold water by at least 1 inch • simmer on medium high for 15 minutes or until tender. Drain and let cool slightly • Preheat oven to 425F • Pour 1/4 cup of the melted duck fat onto a medium sheet tray • Once cool enough to handle, place potatoes on a cutting board and using the flat side of a large knife, press down and smash to about 1/4-inch thick • Place on the sheet tray in a flat, even layer then drizzle with the remaining 1/4 cup of fat. Liberally sprinkle with flaked sea salt • Roast for 15 minutes, remove, flip, then roast for 15-20 minutes more or until golden brown and crispy
Crispy vs mashed. It’s a fight in this house but honestly, the one who makes them gets to decide (and it’s always gonna be mash cause I’m always the one making them). Which do you prefer? Recipe for crispy below, mashed linked in bio👇🏼 Duck Fat Crispy Potatoes: • 1 1/2 pounds small Yukon gold potatoes • 1/2 cup duck fat, melted • Flaked sea salt, such as Maldon Directions: • Place the potatoes in a medium sauce pot and cover with cold water by at least 1 inch • simmer on medium high for 15 minutes or until tender. Drain and let cool slightly • Preheat oven to 425F • Pour 1/4 cup of the melted duck fat onto a medium sheet tray • Once cool enough to handle, place potatoes on a cutting board and using the flat side of a large knife, press down and smash to about 1/4-inch thick • Place on the sheet tray in a flat, even layer then drizzle with the remaining 1/4 cup of fat. Liberally sprinkle with flaked sea salt • Roast for 15 minutes, remove, flip, then roast for 15-20 minutes more or until golden brown and crispy
This version of pumpkin “pie” is actually a tart so it requires no rolling or making of a traditional pie crust, instead it features a dark chocolate cookie crust. Can’t find chocolate wafers? Use Oreos with the filling scooped out instead. Recipe👇🏼 Ingredients: • 1 pkg. (9 oz.) chocolate wafer cookies • 1/2 cup unsalted butter, melted • 1 cup pumpkin puree • 3/4 cup evaporated milk • 2 eggs, room temperature • 1/4 cup light brown sugar • 1/4 cup granulated sugar • 1 tbsp. cornstarch • 1 1/2 tsp. cinnamon • 1 tsp. ground ginger • 1/4 tsp. ground cloves • 1/8 tsp. ground allspice • Pinch of freshly grated nutmeg • Pinch of fine sea salt • 1 cup heavy cream • 2 tbsp. powdered sugar • Black salt, for sprinkling Directions: • Preheat oven to 325°F • In a food processor pulse the wafers into a fine meal. Pour into a medium sized bowl and add in the melted butter. Mix to combine. Should resemble wet sand • Place a 9-inch tart pan with removable bottom onto a baking sheet for easy handling. Evenly press the wafer mixture into the pan, making sure it comes up on the sides • Bake for 5 minutes • In a medium sized bowl combine the pumpkin puree, evaporated milk, eggs, brown and granulated sugar, cornstarch, cinnamon, ginger, cloves, allspice, nutmeg and salt. Whisk to combine, making sure no lumps are left • Pour into the pie shell and bake for 45 minutes or until set in the middle • Remove and let cool fully in the fridge • Before serving whip the cream and powdered sugar together until stiff peaks form. Pile high on the cooled pumpkin tart and lightly sprinkle with the black salt. Serve
This mayo-less chicken salad is packed full of veggies and isn’t lacking in flavor. Make it today for lunches all week long. Recipe👇🏼 Ingredients: • 5 cups shredded green cabbage • 5 cups shredded red cabbage • 4 cups shredded rotisserie chicken • 4 green onions, thinly sliced on a bias • 1 red bell pepper, thinly sliced into 2-inch strips • 1/2 cup packed cilantro leaves, chopped • 1 tbsp. sesame seeds FOR THE DRESSING: • 1 lime, zest and juice • 1/2 cup creamy almond butter • 1/2 cup tamari • 1/4 cup rice wine vinegar • 2 tbsp. sriracha • 2 tbsp. honey Directions: • In a large bowl combine the green and red cabbage, chicken, green onions, bell pepper, cilantro and sesame seeds. Toss • In a blender combine everything for the dressing and blend until smooth • Pour over the cabbage mixture and toss to coat. Let sit for a few minuted and toss again. The longer it sits the more the flavors absorb • To serve scoop into a bowl and garnish with more cilantro, green onions and sesame seeds. Will keep for 3-4 days in the fridge Optional additions: sliced mango, chopped salted almonds, sliced snap peas, cubed granny smith apples, bean sprouts or rice noodles
Two easy appetizers you should add to your holiday spread this season: my marinated olives and spiced mixed nuts. I like to serve them with @carharttfamilywines 2020 Quello Grande which is like a beefed up Sangiovese so it goes well with these light apps but also works with your heartier dinner. Let’s raise a glass of something delicious this holiday season. Cheers! Marinated olives: • 15 ounces whole castelvetrano olives, drained • 16 ounces EVOO (or enough to cover the olives) • 1 orange, peeled with a vegetable peeler • 1 lemon, peeled with a vegetable peeler • 1 tbsp. peppercorns • 3-4 garlic cloves, smashed Directions: • place everything in a medium skillet or small sauce pot • bring up to heat over low and simmer for 10 minutes • serve warm * use leftover oil in dressings or marinades Mixed Spiced Nuts: • 4 cups raw mixed nuts (walnuts, almonds, cashews, pecans and/or pistachios) • 2-3 tbsp. EVOO • 2-3 tbsp. maple syrup • 2 sprigs rosemary, roughly chopped • Maldon for sprinkling • pinch of cayenne Directions: • pour everything onto a medium sheet tray. Toss to coat • place in a 325F preheated oven and roast for 15 minutes • remove and toss • roast for another 10-15 minutes or until golden brown and toasted • serve warm
I love a #onepotmeal especially on busy weeknights when I don’t have much time or energy to put towards dinner. Thanks to @hollandhouseflavors white cooking wine this Hearty Turkey and White Bean Stew has such depth of flavor without any heavy lifting. Add this one to your weekly rotation, you won’t be disappointed. Link to recipe in bio and in stories #AD
Can’t do another plate of leftovers or turkey sandwich? Try this Chicken and Lemon Rice Soup with Kale. Sub in turkey of course and whatever veggies you have from Thanksgiving (carrots, celery, onion). Use those extra boxes of stock or even add in that last bit of gravy. Or just make the recipe as is, cause it’s about as easy as it gets when it comes to cooking. Recipe👇🏼 Ingredients: • 8 cups low-sodium organic chicken bone broth • 3 lemons, zested and juiced • 2 teaspoons kosher salt • 1 teaspoon ground turmeric • 1/2 teaspoon freshly ground black pepper • 1 organic rotisserie chicken, shredded into small pieces • 3 medium carrots, scrubbed and cut into 1/2-inch pieces (about 1 1/2 cups) • 1 cup arborio rice • 5 ounces baby kale, roughly chopped • 1/3 cup finely chopped dill Directions: • Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot • Bring to a simmer over medium heat, stirring occasionally • Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes • Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning • Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper
Looking for an easy side this Thanksgiving? Try my Roasted Delicata Squash with crispy bacon with a rosemary, mustard and maple dressing. Can’t find delicata? Try butternut, acorn or even sweet potatoes. Recipe below👇🏼 Ingredients: • 3 delicata squash • Extra virgin olive oil, for drizzling • Kosher salt • Freshly cracked black pepper • 1 tbsp. minced rosemary • 6 strips thick cut bacon, cut into 1/4-inch pieces • 2 tbsp. maple syrup • 1 tbsp. whole grain mustard • 1 tbsp. dijon mustard Directions: • Preheat oven to 425F • To prep the squash cut it in half then scoop out the inner seeds from both halves. Cut into 1/2-inch thick rounds, discarding the stem and root ends • Place on a large sheet tray, or 2 medium ones, and liberally drizzle with EVOO, sprinkle with salt, pepper and the minced rosemary. Toss to coat then spread out into a flat, even layer • Roast for 12 minutes, remove, flip and then roast for another 12-14 minutes or until tender and golden brown • While the squash roasts make the vinaigrette. Add the diced bacon to a 10-inch nonstick skillet. Bring up to heat over medium and cook until crispy, about 15 minutes • Using a slotted spoon remove the bacon to a bowl along with 1 tbsp. of the rendered bacon fat. To the bowl add the maple syrup, whole grain and dijon mustard along with freshly cracked black pepper. Mix together • To serve place the squash onto a shallow platter or bowl then spoon over the vinaigrette
