Welcome to The Week

I’ve seen a few newsletters and social accounts hold off on sharing any content this week because of the importance of the election and making sure people understand what’s going into their vote. I agree, it’s important to make sure people are educated with this decision. One way or another, we’re all going to get through it. I hope conversations with friends and family are had, but at the same time, let’s still make sure we’re taking care of ourselves this week. If that takes form in a pint of ice cream or a big bowl of bolognese, so be it!

It’s a weird time of the year when the election is happening, allegedly Mariah Carey is “defrosting” at the same time as Target gets to filling up its Christmas sections, and we have to start planning for the holidays. As if 2024 hasn’t gone fast enough, these next two months may be the quickest. Funny enough, I took my mom to see Hamilton last week. A fun look at politics and an incredible show. Can’t recommend it enough!

Anywho, we can’t skip over Thanksgiving. One of my favorite parts being the leftovers. Until we get there, I turn to the classic seasonal sandwich: Wawa’s Gobbler, Capriotti’s Bobbie, or Primo’s Pilgrim. It’s a perfect mess in every form - turkey, stuffing, cranberry sauce, mayo and, sometimes, gravy.

Add this to the “treat yourself” list for this week.

What’s Cookin’

This past week was filled with simple meals as I tried to squeeze as much time soaking up the sunlight and warmth. I’m writing this at 5 p.m. this week and it already feels like I’m late sending it. (Maybe that’s just the long Sunday talking. Somebody had to tailgate yesterday. ¯\_(ツ)_/¯ )

Safe to say the saved meals didn’t stop. Here’s what caught my eye:

Kanelbullar (Swedish Cinnamon Buns)

Cinnamon buns might be in my top five favorites foods. Likely because popping the can of Grands is how we started every holiday morning growing up. So when I see a swirled style of a cinnamon bun pop up, I’m adding it to the next bake list. Cooks Illustrated is another great sub, but I had to go to the interwebs for a free recipe like this. Between The Bear’s episode in Copenhagen and seeing many more Scandinavia treats, I’m very close to booking a food tour.

Sour Cream and Onion Hasselback Potatoes

This one caught my eye because of the use of mini potatoes. What a concept. Every time I’ve seem something using the hasselback method, where you cut tiny pieces of a vegetable while leaving the bottoms still connected, it’s used a full size potato or squash. These crispy little potates resting on a bed of seasoned sour cream are a must asap. Testing for the holidays, one could say.

Autumn Harvest Bowl

Normally I’d agree that fruit doesn’t belong in a salad, but Sweetgreen has turned a new page for me in the salad/bowl game with their version of this bowl. There are many different variations, but the one I’m making this week will be based on this trusty knockoff lookin’ mix with rice, greens, brussels sprouts, apples, sweet potatoes, goat cheese, chicken and a balsamic dressing.

Those are all to say that in reality I’ll either be stress baking or stress cooking an all-too-long recipe or few to get through the week. Get out there and vote, especially in PA. Time to go get a few pints of ice cream or beverages, whatever you please.

Cheers *spoon clink* 🤘