’Tis the season! I feel like the day after Thanksgiving my neighborhood goes into Holiday high gear. Literally every single house in my neighborhood is already decked out with holiday decorations, trees, Santas on the roof. I’m over here trying to recover from Thanksgiving lol.
Today is as good as any day to get the party started! I’m starting easy, grooving into the holiday season with breakfast. For this post, I teamed up with JUST and their new product JUST Egg. I used it over the summer, remember? It’s a product that truly blows my mind because it’s made from mung beans and yet it tastes just like eggs (texture and flavor). It’s wild!
Before I head up north to spend Thanksgiving with Josh’s family, I have some aggressive plans to relax:
1.I’m visiting my friend Nicole’s new bakery if you live in LA, GOO!!!) 2.I’m getting a facial, which I haven’t done in like a year or so. 3.I also have a laundry list of things to do like make cranberry sauce, edit photos, and pack up Amelia’s bones so she lets us eat Thanksgiving dinner in peace!
Do you ever do a menial task and then write it on your to-do list only so you can then immediately cross it off? It’s one of my favorite things to do, tbh. If you haven’t done it, try it, it makes you believe you’re more productive than you are! T
Did you know that The Instant Pot was the counter kitchen with the highest sales in 2018?! Isn’t that wild?!? That information blew my mind. And yet whenever I spoke to someone, they told me that someone had gifted them an Instant Pot but it was just sitting in a closet somewhere because they didn’t know what to make with it. Or it intimidated them and they didn’t know how to use it. I’m here to tell you: this is normal. It really is.
For a while, I was kinda annoyed at Instant Pot recipes because they seemed like Pinterest trap lol but honestly they’re pretty incredible. I had borrowed Billy’s for a few recipes but it wasn’t until a month or so ago that I actually got one and it has been a life-changer. I use it ALL the time. And on a day like Thanksgiving when the ovens are full and stoves are all busy, this can come in handy.
Thanksgiving is like the cooking Olympics. Even people who don’t typically cook, cook. People who don’t typically bake, bake. It’s a time when you really have to roll up your sleeves and get busy—that Thanksgiving table depends on you!
I like to think that this hasselback butternut squash is the side dish anyone can make—no matter your cooking and baking skill level. It’s super simple, achievable and most importantly, beautifully delicious.
For this post, I teamed up with ALDI, which is a great and affordable place to head to for all things Thanksgiving. I went there to stock up on everything from baking ingredients (flours, sugars, etc.) to nuts (their walnuts are amazing) and oils (vegetable and olive oil).
I’m currently sipping tea, attempting to heal my sore throat that is feeling all raspy and weary. On Saturday night I went to Hollywood Horror Nights at Universal Studios and screamed like the gigantic baby that I am.
Why is that we know it’s fake but believe it’s real. Lol. Our brains are so complicated.
Monsters and gremlins jumping out at me really drained my energy too because I’m currently a lil’ bit exhausted. Luckily I healed my self with a big Cinnabon cinnamon roll and a batch full of shells I had waiting for me in the freezer.
Let’s talk about shells today. Beautiful, big, glorious shells. I honestly have no idea why I don’t make them more. Whenever I make them,I’m like, why don’t I do this needs to be on a weekly rotation.
They’re also an amazing thing to gift. If you have someone in your life who is having a surgery, is sick, having a baby, etc., this is a great thing to drop off their house. They will love you forever.
You can also make this batch and eat half and freeze half.