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Let It Be Sunday, 161!

Let It Be Sunday, 161!

Hello sweet friends and welcome to Sunday!

The Japanese magnolias are in bloom in New Orleans, making the city even that much more magical!  I love these blooms.  

I managed to tick every task off my to-do list this week and I’m rewarding myself with some very chill and restorative crafting this Sunday afternoon.  I’m thinking something along the lines of this jean embroidery from Honestly WTF

I’ve been thinking about those of you in that monster snow storm and I hope today finds you with light and heat and all the coffee and hot breakfast you need. 

My Sunday offering follows:

 We all have our blind spots but you can trust me when I tell you that I am very very smart and very very creative.

Continue reading Let It Be Sunday, 161! at Joy the Baker.

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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sweet potato tacos

One of the places I love to lurk on the internet is on boards and groups where people discuss their menu plans for the week. I am so sorry you thought I was going to say something more exciting here. I mean, of all the place to lurk on the internet, Deb. I am truly a bore — possibly to everyone but people who love to cook.

peeled, then cubed
tossed with oil and dry spices

But these posts! Forget the blogs, forget the cookbooks — just kidding, please do not do either — this is how people really eat, or aspire to at the ambitious start of their week, and I can’t help but take mental notes. One of the things that comes up frequently is something called a “sweet potato taco,” and it got stuck in my head because we like sweet potatoes, we like tacos… Maybe I should try my hand at them! I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then something with black beans, and a bright, acidic finish to cut through the carb-starch-carbiness of it. The first time I made it, I threw them together and, because this is the year 2018, tossed a picture of our dinner onto Instagram Stories* and it turns out, a lot of people wanted the recipe. I promised to write it up good and proper one day, “one day” in Deb-ese is 5 weeks minimum, and that brings us up to today.

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