So as to not bury the lead, I will tell you the short version right away and then explain the above controversial statement further. I offer a free newsletter received by thousands of gals that has nuts and bolts of homemaking. This includes things like recipes, decor projects, seasonal life, and ideas for children. If you got e-mailed this, you are already on it. If you want to start getting the free newsletter, you can do so here. The new, paid newsletter examines femininity, and culture. This includes whitehot biblical femininity, wifery, and analyzing culture – art, books ..read more

Okay, we just love cookies at Christmastime and by “we” I mean the collective populace of homemakers. Christmas is so much hustle and bustle which is PART OF WHAT I LIKE ABOUT IT and I want to make a lot of cookies, more than someone could in just one day. Yet, I love the concept of the “Cookie Day” and when it all converges at one time in a day of grandeur. But, if you want to make huge quantities of six or seven types of cookies (and treats), that kind of makes it too much of a grind if you’re solo, or solo and involving children. The other thing in addition to solving cookie day scheduling ..read more

If there is one ingredient to splurge and buy that will make the big difference in your at home asian cooking tasting restaurant quality, I would recommend sesame oil. It is not expensive and is available at most typical grocery stores. It really changes the flavor. If you do not have that and still want to make these, I would instead recommend butter. We all know lettuce wraps are good if you are going without grains or gluten for something, BUT that leaves the problem that I am always thinking of and you are always thinking of. WHAT ABOUT GETTING FULL. This batch of chicken lettuce wraps ad ..read more

I discovered this one pot, homemade macaroni and cheese that I added some stuff to. What makes it noteworthy? The aforementioned one pot, the lack of needing to make a roux, that is has the thicker, desirable consistency of oven baked macaroni while being made on the stovetop in much less time, and finally, it does not even require butter, but I do toss some in for taste. It yields the hearty, baked mac texture I love so much more than the thin, liquid-y type of mac and cheese that makes me sad (personally). In short, the pasta is cooked IN THE MILK. And, there is a surprise addition of musta ..read more

Given that fried rice is such a crowd pleasing dinner, it is only right we should morph it into breakfast form. With just a few flavor tweaks it makes for a completely satisfying first meal of the day. You have got to do the mashed avo and fried eggs too which are a perfect additional, along with the flavorful rice. The pitfall of some breakfasts is that they are hard to make for a big squad all at once (hi, pancakes). Bring out this and feed a group a lion’s share of something cool and un-boring all at once. Also even better, some people prefer day old rice for fried ..read more

In general salads are one of my favorite meals. Sometimes the trouble is having enough elements on hand for them to have variety. Salads can get sad and uninspiring fast when we have had the same three to four toppings on them for the last five times we’ve eaten them. This recipe has become one I do for something that has a lot of variety within. I love chopped salads in that way! Lots of bite size delicious pieces! Also there is is a very pleasant and fast homemade dressing. AND IT IS A VERY SUMMERTIME SALAD! It is one I have chosen for my mother’s day meal because it feels like a launch of ..read more

Greetings if you are reading this the day after easter and have some ham to put to use. Greetings to people of springtime in general who just want a lovely slightly spring-y soup. (I imagine for one of the nights of spring that still feel chilly because this captures the needs of when spring is in our hearts, but the weather is still cool.) And certainly greetings to anyone, any time of year who wants a good, 25 minute dinner. I am not a big canned soups person (some are better than others). Soups and stews are one of my favorite meals to prepare. The simple, old fashioned-ness ..read more

It is all about the glaze! The first year I made this one, my husband a few days after easter said he wanted the same one next year again. And again, and again. And whenever easter (or ham) comes up throughout the year, he mentions he is hoping for THAT ham. I like apricots for the easter ham. It feels a little special and unique of a flavor, but still completely achievable to source apricot preserves at grocery stores. (If you have apricot marmalade, by all means do not withhold from this recipe.) And, if I were to add the other thing important to making a ham well is not buying the pre ..read more

Sometimes for me to buy a specialty ingredient, it might have to have popped up in at least three or four recipes I have wanted to try. Sesame oil is one such product that back as a newlywed I may have been skeptical to splurge on (cabinet space as well as cash), but I am so pleased I did. For giving dishes an edge that makes it feel more restaurant-quality, it is what you want! I used it in this korean beef, but we also use it in some of our other regulars like better than takeout chicken fried rice. This recipe is just a good, inexpensive weeknight dinner. It is a reader favorite ..read more

Since I always keep carrots in the fridge, when a meal needs another thing to it, it is often roasted carrots! Or, when we need to intake a vegetable at some point today, it is often roasted carrots added to the dinner! I really like this recipe because even if your meat or other side are very plain and basic, the spice of these carrots bring something more rich to round out the meal. I think of them often and then want some. This recipe has become a staple. Also that the things needed are still all pantry items! That makes them made even more regularly. Carrots can handle a good amount of se ..read more