Tag Archives: Breakfast

New Menu

Weekly Menu: Week 44 (10/28/13-11/1/13)

I learned several things about my family’s eating habits this week:

  1. We all hate tortellini.
  2. The Toddler is not a fan of ANYTHING contained within ANY red-hued sauce.
  3. Big Daddy will not eat soup unless it is presented to him and he has no other choice. But he still considers ‘soup-eating’ a form of torture.
  4. Just because The Toddler enthusiastically devours a food right now, that doesn’t mean she’ll want to eat it again. Ever.

That said, last week‘s Tortellini Spinach Bake went to waste (refer to items 1 & 2 above), and I ate a lot of Creamed Chicken & Corn Soup (refer to #3). I didn’t really mind that part though, because it was delicious. And in reference to note #4, the Skillet Enchilada Pasta that I made a few weeks ago and pulled out of the freezer for The Toddler’s lunch wasn’t such a hit the second time around. She basically wouldn’t touch it with TWO ten foot poles. This was so strange, considering the fact that she consumed roughly 14 servings at one sitting the first time she was presented with the same skillet enchilada pasta.

Fickle little beasts, aren’t they?

In conclusion, I’m going to attempt to cook some food that my family will actually eat this week (you’re welcome, family). As much as Big Daddy focuses most of his food-related attention toward healthy basic foods (read: boring), the things that never go to waste in our house are inevitably those of a ‘comfort food’ variety.

For instance, this Tater Tot Casserole barely saw the light of day before it was devoured. And now that I’m eyeballing it again, it’s sorta making me drool. Oh, sorry…was that TMI? But seriously, it’s really good. Once, I ate this casserole for breakfast, lunch AND dinner. It was a well-balanced day, obviously.

If we were identifying my Perfect Food Day, it would probably look like this:

Breakfast:

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I dream of this beautiful combination of homemade scones, jam, and clotted cream on a regular (almost daily) basis. I had this for the first time when I was in Scotland (The Motherland…) during a trip to the UK with my family in 2011. I was pregnant with The Toddler, and I ate this combination for breakfast (in both Scotland and Ireland) no less than 8 times during our 9 day stay. And now, I live daily with the reality that there is no such thing as a good scone in Maryland. So I try to make them myself…and they don’t even come close. Then I cry and eat a pancake instead.

Lunch:

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I’ve been in love with various iterations of Asian soup for the last 3 years. The most common recipes you’ll see me searching and printing are for Asian-themed soups. I can’t get enough, and I love the (usual) simplicity of throwing them together. As long as you have a few staple ingredients, you can put a great, satisfying soup together in just a few minutes. The exception to this is when I embark on my monthly journey of making Pho broth. That’s definitely an all-day affair, and requires a trip to the Asian market (one of my favorite places in the whole universe), but it’s totally worth it in the end. It took me FOREVER to find a reliable recipe, but this one works really well for me (just in case you’re in the market for some Pho broth).

Dinner:

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For me, this is the ultimate comfort food combination. Meatloaf, mashed potatoes, steamed or veggies…perfection.

So there is really no actual problem with this “Perfect Food Day”. Unless you consider the fact that 2 out of 3 members of the Smithstrong household wouldn’t touch 2 out of 3 of these meals. Sometimes it’s a challenge to please everyone, and I only have to worry about a family of 3 right now. I have no idea how larger families can manage everyone’s food preferences while still making sure everyone is eating what they need.

This week, I’ve attempted to pull together recipes that will please everyone in my family, and I’m not going to over-cook. I seem to be making TOO MUCH food, and I don’t want to do that. I’ll reduce a recipe by 1/2 if it seems like it’s too much. I really don’t want to waste anything this week. I hate throwing away food. In my brain, the trash can yells, “CHA CHING! CHA CHING! CHA CHING!” as the food goes in. It’s tragic.

New Recipes:

Recycled Recipes:

With any luck, the new recipes will be keepers, and I can reduce wasted food this week!

I’m not going to bore you with the details, but the baby countdown is now approaching 10 days. Yikes! This is really happening, folks!

Click for all of the recipes, grocery list, and menu!

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New Menu

Weekly Menu: Week 41 (10/7/13-10/11/13)

Were you absolutely lost without a menu last week? I didn’t think so. I knew you could do it on your own. We were away from home for the entire weekend for a wedding, so there was no cooking on the schedule. Or grocery shopping for that matter.

I actually dragged my hung-over husband out on Sunday afternoon to buy produce and necessities. I can’t lie…it was a little fun watching him “recover” while I calmly shopped for pears and milk.

This week, I have a plan. There is an extra recipe or two thrown into the mix this time because my freezer is honestly looking a little bare. I’m not panicking just yet…despite the fact that my dear son will be born in 33 days or less.

33 days or less.

Wow.

OK, now I’m ready to panic.

I have plans to make a couple of off-menu recipes this weekend, because in my short-lived jaunt as “Bento box lunch packer“, I’ve realized that my little muffin of a daughter LOVES her ‘special treats’ that pop up unexpectedly. I purchased a Wilton Mini Pie Press AGES ago, and have yet to use it, so I’m going to see how it handles apple-pie-making tomorrow. I bought that pie press way before kids were even in the mix, and now I’m wishing that I had an even smaller version (since my girl doesn’t really need a pie even as big as the mini press I have). I might try to procure a smaller one, but for now I’m going with the one I have.

Incidentally, there are some absolutely adorable pumpkin-shaped cookies floating around my Pinterest feed.

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Yeah, I won’t be making those. They’re so cute, but that’s just a little too ambitious for this pregnant lady.

However, I will be making these:

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I’m going to shred some ham and add it between the potato layers, since Big Daddy will not likely accept a meat-free meal–especially one involving potatoes of any variety.

I didn’t pick regular recipes that are overly complicated. I tried to keep it as simple as possible, considering that there are 6 new recipes this week.

New Recipes:

Recycled Recipe:

Here’s a link to all of the recipes, the menu, and the grocery list. I did away with the plan because I’ve listed what day to make which recipe on the menu…so “the plan” sort of felt like overkill.

I hope everyone has a fantastic week!

beth signature

 

New Menu

Weekly Menu: Week 35 (8/26/13-8/30/13)

Who’s ready for fall?

Me! Me!

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These adorable little stuffed peppers have been hanging out in my Pinterest feed for several months, but it just didn’t feel like it was time to make them yet. Now, it’s time. Don’t they look delicious? I did, however, have enough foresight to read the reviews of these Stuffed Peppers, and several people mention that they’re bland. I didn’t add it to the grocery list, but I’ll be adding some tomato paste into the mixture before I stuff the peppers. That should help combat the “bland” factor. So, if you want to also add tomato paste to yours, make sure to add this to your grocery list!

I am insanely excited about this recipe…

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Because, a) it contains pasta, and b) the pasta cooks right in the skillet, which is another of my most recent fascinations. I’m of course going to make it non-spicy so that I don’t make the toddler unhappy.

New Recipes:

Recycled Recipes:

You can get the full menu, recipes, grocery list and game plan right here!

Have a great week!

beth signature

New Menu

Weekly Menu: Week 33 (8/12/13-8/16/13)

Another week is over! It’s not just a cliche–time really does go by faster when you’re old(er).

And your kids grow up right before your eyes.

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Seriously…it feels like that first picture was taken last week. Now I have a full-fledged toddler on my hands. It took like a WEEK for that to happen (in my brain, anyway). Isn’t it tragic that we can’t just preserve them in all of their squishy baby-ness?

Speaking of toddlers. She wasn’t a fan of Week 32‘s Ham & Cheese Stromboli. Or the Breakfast Freezer Sandwich. I thought for sure she’d eat the stromboli (since it was loaded with cheese), but wasn’t entirely surprised that she threw the breakfast sandwich on the floor. She only recently started to eat eggs, and she’ll only eat the egg from a Starbucks breakfast sandwich (but are they really even eggs anyway?). So, we’ll keep attempting to feed her some real eggs, and see if she changes her mind at some point.

For now, I’ll leave the Freezer Breakfast Sandwiches for Big Daddy…because he doesn’t throw his on the floor.

She did, however, LOVE the Sweet & Spicy Chicken (which we made non-spicy). She actually ate that twice for lunch during the week because Big Daddy and I ate all of the pork tenderloin that she was supposed to have for lunch on Wednesday (oops).

This week, I’m branching out a bit with a recipe for beef tri tips. I still have no flipping clue where I’m going to locate an organic version of beef tri tips, but I guess that’s my problem, not yours. I will find them. And if not, I’ll improvise with a different cut of beef.

Because it’s just worth it…

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Don’t you love how I tell you that I’m “branching out”, but it’s really just an excuse for me to eat mashed potatoes & gravy?

Yeah, that’s how it works right now.

And, SURPRISE!

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Guess who managed to work another stromboli into the menu this week??!! I’m sorry, but I just can’t get enough. They’re so convenient to make (and tasty). This one is even more exciting to me, since it’s a breakfast version. It kind of reminds me of the sausage bread that my mom made when I was little.  And again, I’ll probably double the recipe so I can stick a couple in the freezer. If you buy frozen dough (as I mentioned last week, I found a really good frozen organic version), one batch of dough will make 2 stromboli.

New recipes this week:

Recycled recipes this week:

Keep in mind that I DIDN’T add a recipe here for mashed potatoes to go with your tri tips. I figured that you will use your favorite recipe for those…or just eat the string beans…or choose a different side dish if you’re not a pregnant mashed potato junkie like me.

Also…I’ve mentioned before that I don’t mess with the canned “Cream of _____” gloppy soup garbage. You can use that in the Cheesy Chicken Casserole recipe if you want, but you can also easily make your own using this recipe for Cream of Chicken Soup Substitute. Amen.

Here is the printable menu, the plan, and the grocery list.

Happy weekend!

beth signature

 

 

 

New Menu

Weekly Menu: Week 32 (8/5/13-8/9/13)

Is it just me, or has this been the slowest week in the history of ever? Maybe it’s just because my brain is still on vacation.

So, 6 months and many lethargic afternoons later, I’ve decided this week that I’m going to lay off the carbs for a while. I have been feeling so sluggish lately in the late afternoon and evening that I can only attribute it to carb overload. I’m sure it has nothing to do with the gestating baby I’m carrying, combined with meltingly hot temperatures outside. No matter the reason, I’m going to lay off the carbs and see if I feel any better.

However. The deliciousness of this stromboli from last weeks menu has me dreaming of creating all types of fun, doughy, meat and cheese combinations.

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So, I’m going to double (or triple) the recipe and whip up a bunch for the freezer. Because when you’re feeling over-carbed, one stromboli just isn’t enough. Makes sense, right?

Since I was able to find a great organic pizza dough at the grocery store last week, it made the whole stromboli process even easier. I think this recipe will come in handy since I can bake the stromboli  in foil, and then just pop them in the freezer. I tried it out last week, and they heat up really nicely in the oven (which will be perfect after a long day of chasing a toddler and feeding a newborn). The version I made for this past week was filled with pepperoni and mozzarella, brushed with egg yolk and water (per the recipe), then I sprinkled the top with course sea salt and some Tastefully Simple Garlic & Pesto Mix that I had in my cupboard from ages ago. It was so freaking delicious!

So, that’s a carb bomb that can’t be avoided…although…I’m sure it’ll be fine since I won’t be eating the entire stromboli or anything. Maybe.

Another hit from the Week 31 Menu was the Spicy Sausage Pasta (although I made it not spicy because toddlers tend to not be a fan of that sort of nonsense).

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I loved this recipe. I was a major fan of the fact that I didn’t have to boil my noodles in one pot and cook the rest of the stuff in another pot. I’m seeing more recipes pop up where you can just add your noodles into the recipe uncooked, and they turn out beautifully. I suppose if it works for Hamburger Helper, why wouldn’t it work for a similar homemade recipe, right?! This recipe turned out great, and the leftovers were even better than the original.

This week, since I’m trying to focus more on protein and less on carbs, you may feel a bit shafted in the “side dish” category. Since a lot of my recipes are one-dish type meals, that’s normally not an issue (since they’re generally all carb-o-licious and stuff). My plan is to skip the carbs and just steam up some frozen veggies instead, or throw some fresh veggies on the grill with a sweet potato. Sounds delicious still, right?!

I’m trying to convince myself that pasta = steamed veggies. But it just doesn’t compute. I will survive.

Now. Don’t get it twisted and think that this week’s menu is “low carb”. It’s so not.

Exhibit #1.

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Now, this recipe looks delicious to me, but I need to add a disclaimer. The the recipe uses some version of conventional grocery store breaded, bagged chicken. I don’t intend to take that route (unless I can find an organic version), so I might be breading my own chicken for this recipe. I’m personally not opposed to those extra few steps so avoid any type of “frankenmeat” situation…but I also won’t judge you if you use a Tyson-esque version of breaded chicken either. I’m just paranoid.

New Recipes:

Recycled Recipes:

Don’t get nervous that there are FIVE new recipes this week. I promise you that they are all easy, so you shouldn’t feel like you’re standing in the kitchen all weekend. I added the breakfast sandwiches on the plan to be prepared tonight (Friday), so just whip them up after the kids go to bed (you know…before you watch the next episode of Orange Is the New Black in your queue).  That way, you’ll get a head start on your weekend cooking. If you wanted to be REALLY ambitious (heck, it’s Friday…you can stay up late watching Netflix, right?!), you could even make your Sweet & Spicy Chicken, which will take you next to no time to put together anyway.

Here’s the Menu, the Plan, and the Grocery List.

It’s almost the weekend!!! Enjoy it, because summer will be over before we know it (at least on the East Coast it will be)!!!

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New Menu

Weekly Menu: Week 28 (7/8/13-7/12/13)

It’s another lovely week! Actually, I’m not really sure how I made it thorough the past week, but I somehow managed. Apparently, the ’22 weeks pregnant’ mark is when my body decides to begin revolting, because all I’ve wanted to do is SLEEP this week! Unfortunately, I don’t have that option with a toddler at home. She wants to “GO, GO, GO!!!”

And so I do.

Just want to give everyone a heads up that I won’t be posting a menu next week (for Week 29 – July 15-July 19), because I won’t be cooking that weekend–I’ll be on my way to the beach instead! We’ll be spending the week enjoying the fun and sun (fingers crossed for sun, since it’s been raining there for approximately 2 weeks straight), and I’ll be focusing all of my time and attention on relaxing with our friends and family. Any type of extensive cooking is definitely not in the plan for me. If it requires more than slathering almond butter on bread (or crackers), it’s not part of my job description during that week.

This week, I tried to come up with two breakfast recipes that would yield leftovers that we could bring with us to ‘beach week’, since cooking is not part of the plan. I want to make sure that I’m still feeding the family healthy meals, even when I don’t feel like cooking. We will be packing a cooler to bring on the drive, which will be filled with all of the organic produce that we will need for the week (since organic produce is hard to come by at our destination). I’ll also bring a few of the lunch/dinner meals that I’ve stocked in the freezer (Friendship Casserole, My Ridiculous Mac ‘N Cheese, and Chicken and Spinach Stuffed Shells) so that we can heat them up throughout the week for lunches and dinners.

Here’s yet another example of why planning ahead and stocking your freezer is awesome. You only cook when you have time–so that you don’t have to when you don’t! Or in my case, when you just don’t feel like it.

Win!

So last week, I typed up the plan to make Pioneer Woman’s ‘My Mom’s Muffins’ on Friday evening, since I had plans on Sunday that were going to make Sunday a non-cooking day. It turns out that was such a great idea that I’m going to do it again this week. Not because Sunday is a non-cooking day for me, but because I like the idea of doing a little bit each day so that I don’t feel bogged down. Since I’m trying to get the freezer stocked before Baby Boy arrives, this feels like a small change that may make a difference in helping me manage time over the weekends when I cook.

This week, I’m actually bringing a few vegetables into menu. It’s a pregnancy miracle.

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And I can’t wait to eat this.

The new recipes this week are:

Only 2 recycled recipes this week:

Here’s the Menu, the Plan, and the Grocery List.

I hope everyone has a fantastic weekend, and let’s hope that it stops raining in the areas that have been experiencing flooding!

 

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New Menu

Weekly Menu: Week 27 (7/1/13-7/5/13)

It’s getting crazy up in here. I realized again yesterday that my freezer is looking pretty baron. I need to get cooking (and freezing), but it’s so DAMN HOT OUTSIDE! However, I’m going to have to suck it up and do some cooking.

That said, this week is a little heavy on the freezer-stock…although it’s still very light as compared to many of my previous (spring) menus.

It includes these delicious beauties…

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Don’t you want to eat those for lunch next week?! They’re like Bagel Bites, only much more delicious and better for you.

This week, despite the sad state of my freezer, I’m not overdoing it. I’m mainly focusing on getting at least one lunch and one breakfast meal stocked and ready to go, which will last for several weeks into the future. I’ll probably freeze a dinner or two (weekends…or for when the baby comes) next week. I figure if I continue at that pace, alternating between stocking breakfast/lunch/dinner over the next 3 months, I’ll have a solid freezer stash ready going into the fall and winter.

Of course, that is the plan.

We’ll see how it turns out.

[…insert vision of me, on/about November 25th, with a 19-month-old slung on my back in the Maya Wrap, and a newborn wrapped to my front in the Moby…both screaming…both hungry…I’m lactating…I’m also probably crying hysterically…starving…nothing in the oven…husband is at work. So, the ultimate goal is to avoid this scenario.]

Last weeks menu was very lazily-executed on my end. I skipped a couple of recipes that were intended for the end of the week because I just honestly could not find the motivation to cook last weekend (other than the breakfast necessities and the stuffed peppers), and then I’ve been working late this week, so I bestowed the dinner responsibility upon the husband.

But, the stuffed peppers were SO GOOD! Loved them.

This week, since I’m expecting myself to fizzle and burn out again, I’m using a couple of dinner recipes that seem quick and easy. It should make everything a bit easier to execute, especially considering that I have committed to make 3 (admittedly easy) recipes for my company picnic on Sunday afternoon.

Also for that reason, I have noted on the menu that the muffins for Monday’s breakfast will be made this evening. I realize that’s ambitious considering that today is Friday, and I also have to still grocery shop (tonight), but that’s basically the only way these muffins are getting made.

Sleep be damned.

New recipes this week:

Recycled recipes this week:

Here’s the plan, the menu, and the grocery list.

Happy weekend, everyone!

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New Menu

Weekly Menu: Week 26 (6/24/13-6/28/13)

It’s Saturday! Holy crap, I’m so late in posting the menu! Obviously, it’s been a busy week. Now that I finally have the menu finished, I have to still do my grocery shopping today. Should be a nice relaxing day! Right!

Did you know that I’m having a baby in about 4 months? FOUR MONTHS. FOUR MONTHS!!!!! When I was pregnant with my daughter, this is around the time when I started to feverishly stock my freezer with meals that I could just throw in the oven while I was on maternity leave. The last thing I imagine I’ll want to do when baby boy arrives is spend my weekends cooking. So, prepare for an onslaught of freezer stocking coming up in the next few weeks. This will be a little extra work on the weekends, but it will help in the long run.

In any case, you’ll probably be happy to know that the menu has a little more variety this week, considering that my food aversions are mostly a thing of the past now. I am still not really a fan of pork at the moment, but it never really was one of my favorites anyway (or meat in general).

Last week, the star of the show was definitely the Crockpot Chicken & Gravy. We paired it with spelt egg noodles, and it was delicious! We were able to find gravy packets at our organic market (they were of a more “natural” variety than the conventional gravy packets), so I felt a little less YUCK about using packaged gravy. I plan to throw this recipe into the rotation, and next time I’ll add celery, carrots, and a little extra seasoning to make it healthier.

For the new menu, I’m most excited about this beautiful creation…

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Served with a mixed green salad on the side (or even put the peppers right on top of the mixed greens)…doesn’t this seem like the perfect summertime dinner? Can’t wait.

I’m keeping it simple this week, since things don’t seem to be slowing down over here. However, there is some extra cooking in my future next weekend, since I’m virtually out of all of my standard breakfast freezer staples. My freezer is looking kind of bare on the “breakfast” shelf. So, I’ll be searching for some new muffins and such throughout the coming week (as time allows).

Here’s the new recipes:

And the recycled:

So there ya have it!

Here’s the Menu, the Plan, and the Grocery List.

Have a fantastic week!

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New Menu

Weekly Menu: Week 25 (6/17/13-6/21/13)

It’s time for another menu…already!

Baby girl and I are headed to the beach this afternoon, and we don’t return until Saturday…just in time to host a Father’s Day party for our family and friends (p.s…I’m pretty excited about making this Tomato Potato Zucchini Summer Squash “Casserole”)! It should be interesting preparing for a party in addition to preparing everything for next week’s menu!

Luckily, I’ve made it pretty simple on myself. Most of the breakfast items are from my freezer, I added 2 (extremely easy) slow cooker recipes to the menu, some “slap ’em together and throw ’em in the oven” tacos, and a muffin recipe. Simple stuff, guys.

If ever there was a week to jump into the mix, this is it. If you are just starting, begin by just making the new recipes, and piece-in and improvise your way through the recipes that you don’t have in your freezer yet. In a few weeks, you’ll have all of the freezer-stock recipes on-hand, and you will be right on schedule with me.

This recipe has me the most excited this week:

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Here’s the new recipes for this week:

Pulling out of my freezer:

Here’s the menu (including all of the recipes in pdf format), the grocery list, and the plan.

Have a great weekend!

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New Menu

Weekly Menu: Week 24 (6/10/13-6/14/13)

It’s raining!

That’s not particularly exciting news to the rest of the world, but hopefully the half-dead Gerber daisies on my front porch appreciate this. Sidebar: is it just me, or are we actually experiencing “April” in “June”?

More exciting than the weather: we find out what flavor baby we are having on Monday!

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Any early guesses?

Yeah, me either. I vacillate back and forth based on which “gender test” I’ve taken during the week. The Chinese Gender Predictor tells me it’s a girl, and the ring/string test tells me it’s a boy…so there’s no telling what we’ve got. But, we’ll know for sure on Monday!

I know–you’re here for a menu. Sorry.

This week, only 4 new recipes because I still have an abundance of food in the freezer (mainly breakfast food), and because really…let’s not overexert ourselves, OK? It could potentially stop raining, and we may want to actually do something fun this weekend (or take a nap or 5)!

New recipes:

Oldies:

**A note about the Slow Cooker Salisbury Steak: the recipe I posted calls for 2 cans of cream of mushroom soup. Since I don’t subscribe to the “cream of (insert type) soup” club, I make my own using this recipe: Cream of Chicken Soup Substitute. It takes only a few minutes to make, and it’s much better for us than that old goopy canned junk. Just double the recipe, add some chopped mushrooms and you’ll have the Cream of Mushroom soup that you need for the salisbury steak recipe. Amen.

p.s…I didn’t put the “Cream of Yuck” soup on your grocery list because I can’t support that type of behavior. If you MUST buy the yucky stuff, make sure to add it to your grocery list.

My second side note on this recipe is that it calls for dry onion soup mix. You can make your own soup mix too…as well as several other of those dry packet mix thingies. I came across a link on Pinterest a while ago, and since then, I’ve made all of the combinations mentioned (taco seasoning, dry onion soup, and ranch) with great success using spices that I already have on-hand. It’s very cool.

I’m also going to whip up some mashed potatoes to go with the Salisbury Steak…I’ll use my own recipe, but it basically resembles Paula Deen’s Garlic Mashed Potato recipe. Um. Yum. And, you can make these in advance and freeze them. They reheat lovely in the oven or on the stove top (just keep the burner on low, or you’ll burn them).

Here’s the menu (with all of the recipes attached to the pdf document), the grocery list, and the game plan.

So there you have it, kids. I’ll be running out of breakfast food soon, so we’ll probably have to make some muffins next week. Get your muffin tins ready!

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