The Little Things Newsletter #453 – Life, laughter, and lots of great food!

Welcome to the weekend, my friends! Guess what?? If the weather forecast can be believed, the temps aren’t likely to drop below zero again anytime soon. My fingers are crossed that we’ll be able to get outdoors for a walk (albeit a very chilly one) later this week! As much as I adore all of the beautiful Ohio seasons, yes, even winter, I’m ready for a few sunshine-filled days before the next snowfall.

ON THE BLOGS THIS WEEK: Fragrant garlic, mushrooms, onions, and tomatoes are sauteed in butter and then tossed with fresh lemon juice and tender pasta to create the lemon butter pasta of which dreams are made. (And before the mushroom haters comment, yes, you can skip them. However, they really are delicious in this recipe, I recommend giving them a chance before ruling them out!)

And speaking of my beloved mushrooms, this broccoli mushroom casserole starts with a mixture of rice, sautéed mushrooms, and broccoli florets in a creamy, cheesy sauce. It’s enticing and fragrant straight out of the oven, and it’s even more irresistible after the first bite.

Made popular by the Zuppa Toscana served at Olive Garden, this sausage, potato, and kale soup has become an instant favorite with everyone who has tried it over the years.

Rich sausage, hearty potatoes, and tender, earthy green beans come together in this incredibly flavorful one-pot meal. It turns out that cooking sausage and potatoes in the crockpot is one heck of an awesome dinner plan!

Chunks of turkey, carrots, celery, and thick egg noodles come together in this creamy chicken noodle soup. I made this soup many years ago to use up some of the leftover turkey after Thanksgiving. Since then, it’s become a staple in our winter meal plan. I made it again this week with a rotisserie chicken.

Chocolate cottage cheese ice cream may sound bizarre, but you’ll need to trust me here. It’s delightfully creamy, tangy, rich and chocolatey, and positively packed with protein!

Two-ingredient pineapple angel food cake is a fun treat that takes nearly no effort to make! When I tell you that the result is far far more than the sum of its parts, trust me here. My family gave this cake universal two-thumbs up across the table.

My friend Hetty sent me the above cake recipe and I was so intrigued that I immediately went to the store to pick up the two (yes, only TWO) ingredients needed to bake this cake. This is a new pantry staple, my friends. Thanks, Hetty!

What I’m CRAVING: This blueberry pie! Every single time that Tricia shares a pie recipe, it’s guaranteed to make my mouth water. I wish I could try them all.

My FAVORITE THINGS this week are my sandstone coasters. I bought a set while traveling at least 20 years ago and they’re simply fantastic. They absorb so much water from dripping glasses! I bought some other cute coasters a while back and they absorb nothing. Ugh. I just ordered another set of these, so that we’ll have coasters that actually work everywhere we need them.

What I’m LISTENING to: Peace Like A River: The Hymns Project by Chris Rice. For what it’s worth, this remains my favorite collection of hymns. I’ve probably mentioned this album in my newsletter at least 5 times over the years, if not a dozen times. I love starting my day with it.

“Remember not the former things, nor consider the things of old. Behold, I am doing a new thing; now it springs forth, do you not perceive it? I will make a way in the wilderness and rivers in the desert.” Isaiah 43:18-19 ESV

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

Mary