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There’s something magical about how the simplest things in life can bring people together. A slice of pizza, a shared passion for art and literature, children, and the warmth of a growing friendship. A few months ago, my girls and I met up with my new acquaintance and her middle school-aged daughter at a local family-owned pizza shop near one of our favorite parks in our neighborhood. We got to indulge in some good pizza and conversation. The girls and I came prepared with our art supplies in tow because, after all, we are serious painters at home. The kids gravitated to each other with such ease and chatted about school and the difficulties of navigating friendships in the way only children can. Meanwhile, the adults navigated the same subject with a little more humor and pessimism. While I sat at that table, I asked myself, "At what point do adults lose their ability to form new friendships as easily as children do?" There’s a bittersweet magic to childhood friendships—the way they form effortlessly over shared art, a love for the same cartoon, or simply sitting next to each other at lunch. Somewhere along the way, though, this natural ease fades. Making new friends as an adult isn’t impossible, but it feels less like a spontaneous spark and more like an awkward slow burn. But at what point does this shift happen? When do we go from forming friendships as easily as breathing to realizing that, suddenly, making new connections requires deliberate effort? By the time we reach our 30s and beyond, friendships require much more intention. The Friendship Curve: A Gradual Shift. Friendship researchers (yes, that’s a real thing!) suggest that our ability to make friends doesn’t disappear entirely—it simply evolves with life circumstances. In our late teens and early 20s, we experience a friendship era where college, first jobs, roommates, and frequent social events create an environment where friendships form naturally, largely due to constant proximity. By our mid-to-late 20s, however, a slow decline begins as people move for jobs, relationships become more serious, and social circles tighten. The idea of “going out just to meet new people” sounds appealing in theory but often loses to the comfort of Netflix and pajamas. By the time we reach our 30s and beyond, friendships require much more intention. With careers, families, and endless responsibilities in the mix, the effortless connections of youth are replaced by meticulously scheduled meetups, where making plans often means finding a rare free weekend six weeks in advance. Deep friendships require openness, but adults tend to build walls. Why does Making Friends get Harder? As children, friendships form naturally through forced proximity—school, sports teams, and neighborhood playdates provide endless opportunities to bond, but as adults, however, there’s no built-in playground for making new connections. Our workplaces can be hit or miss for friendships, and hobbies require time that many don’t have. Even when the opportunity arises, the “effort vs. energy” dilemma comes into play—forming a friendship as an adult often feels like dating without the romance. It requires putting ourselves out there, finding common ground, and nurturing the relationship, but after long days of work, parenting, or managing a household, so many of us simply don’t have the energy to start fresh. Over time, our priorities shift, and friendships that were once central to our lives gradually take a backseat to careers, family, and personal responsibilities. Many of us also experience the social circle lock-in, where we feel our friendship slots are already filled, or at least, our emotional bandwidth is stretched too thin to maintain new connections. Instead of expanding our circles, we focus on maintaining the friendships we already have. Vulnerability becomes even harder—deep friendships require openness, but many adults tend to build walls. There's such irony in the fact that while we tend to gain more confidence in ourselves as we age, we can become more socially self-conscious, causing fear of rejection, and a tendency to stick to small talk rather than sharing dreams and struggles. This makes it difficult to form the deep bonds that once came so easily. How do Adults Actually Make New Friends? Despite these challenges, making new friends as an adult is still possible—it just requires more effort and intention. Here are some ways adults successfully form friendships: One way to maintain connections is by embracing the “scheduled friendship”—spontaneous hangouts may be rare, but prioritizing friendships by planning regular meet-ups, even if it’s just a monthly coffee date, helps keep bonds strong. Another key approach is saying “yes” more often; while declining invitations is easy, accepting them—whether it’s a coworker’s happy hour, a community event, or a group outing—creates opportunities for new connections. Since childhood friendships often formed through shared environments, adults can find their modern-day playground by joining book clubs, fitness classes, parent groups, or online communities where natural connections can develop. However, building new friendships isn’t always necessary—sometimes, reconnecting with old friends can be just as fulfilling. A simple message like “Hey, I was thinking about you—how have you been?” can reopen meaningful relationships. Most importantly, being open and vulnerable is key to forming deeper bonds. True friendships don’t thrive on small talk alone but on shared experiences, genuine curiosity, and a willingness to be authentic. Taking small risks—whether it’s sharing something personal, offering help, or simply making the effort to connect—can turn acquaintances into lasting friends. The Truth About Adult Friendships. There’s no exact age when forming new friendships becomes “hard,” but the shift is real. It happens gradually, as life fills with responsibilities and our social circles stabilize. But while it may not be effortless anymore, friendship remains just as essential to our well-being as ever. The key isn’t to lament the loss of easy friendships—it’s to embrace the new way they form. With a little intention, a bit of bravery, and a few more scheduled coffee dates, deep and meaningful friendships are still within reach. What about you? Have you found it harder to make friends as you’ve gotten older? Let’s talk in the comments. 😊 (Photo by @loseyourself/Freepik)

Lately in our household, the topic of puberty has come up more often than I’d like to admit. My daughter, who has just turned 10, is experiencing a whirlwind of changes, both physical and emotional. As if that wasn’t enough, her younger sister, who is 8, is thoroughly fascinated by what’s going on with her big sis and especially curious about why there’s so much talk about “boobs” and “periods.” Oh, and let’s not forget that these little minds want answers… right now. It’s like I’m running a mini-informational Ask Me Anything on all things bodily functions, hormones, and personal growth. So, how are we navigating this delicate minefield of puberty? Let me tell you, it’s like trying to dance through a cloud of awkwardness while wearing a full suit of armor. But in all honesty, I wouldn’t want it any other way. We’re a “no topic is off the table” household, and I absolutely take pride in being the one to answer all of their questions. Why? Because I’d rather have my girls informed by me, their well-meaning and slightly exhausted mom, than some uninformed peer or, heaven forbid, random internet searches that might lead them to less-than-reliable sources (Google, we need to talk). Plus, there’s a certain sense of satisfaction in watching my 10-year-old look at me and say, “Oh, that’s how periods work? Cool.” Let’s backtrack for a second: I’ve been preparing for this moment since before my kids could even speak. Oh yes, before they even had full sentences, I was already laying the groundwork. I didn’t pull any punches with the anatomical terms. No “tummy” for the stomach. No “down there” for the private parts. Nope. We use exactly what the human body is supposed to be called: vulva, penis, vagina, breasts. You name it, they know it. And you know what? It’s made our “body talk” way easier. Not only are we minimizing any confusion, but it also means they can identify inappropriate touch or behavior if ever necessary. Knowing the right words is empowering, not uncomfortable. Fast-forward to the present, and now puberty is in full swing. As we tackle topics like body hair (spoiler: it’s coming, kiddo, and it’s not just on your head), periods, and the ever-important “what exactly is happening with my emotions right now?” (answer: nothing makes sense), I find that keeping the discussions light, factual, and relatable helps avoid the "Oh god, I’m dying" vibe that some puberty talks have. And yes , there’s a lot of giggling. Oh, the giggling. We had one of those conversations that went from curiosity, discomfort and then to informational. My 8 year old had a question that piggybacked on me saying that a girl is capable of becoming pregnant and having a baby when she starts her period. She asked, “Mommy, when you and daddy decided to have a baby, did you have sex? What is sex?” I told her that these are both great questions. “It’s when two adults who love each other consent or agree to let each other kiss, and touch private areas like the breasts and vulva. What is most important is that they both have to agree to it.” My older daughter went, “Ewwww! Gross!” I quickly reminded her that there is nothing gross about it, but it is something that only adults should engage in when they love each other. Sex is what helps create life and bring babies into the world. I do my best to make sure to keep things from feeling awkward or overly “parental,” so I try to make the conversation less of a lecture and more of a dialogue. This way, they can ask questions as they come up, without feeling like they’ve interrupted some emotional presentation on "How To Become a Woman." It’s less about me sharing my wisdom and more about their curiosity being addressed in real time. Because honestly? They’re going to have more questions than I have answers for, and I’m trying to keep up. Now, as for how to avoid making it cringe ? Well, that's a whole other skill set. First off, I don't over-explain. I give them what they need, when they need it. No lengthy “life lessons” about the emotional rollercoaster that is puberty (unless they ask, of course). If my daughter asks, “Why do I have hair in places I didn’t have hair before?” I respond with, “Well, your body is getting ready to go through some changes, and that’s one of them.” If she wants more detail, I give it. I just try to remember that I’m not talking to my grown-up friends, I’m talking to a 10-year-old. We stay on their level, not mine. Also, the humor. Oh the humor. Puberty is awkward for everyone involved, so why not embrace it? We’ve had whole conversations where I, as a joke, throw in something ridiculous like, “And don’t forget, when you start wearing bras, it’s not just for support… it’s a secret weapon against all those people who might ask, ‘Are you cold?’” (Oh, you know the ones). Does it lighten the mood? Absolutely. Does it make my daughters feel comfortable asking follow-up questions? You bet. I also make sure to follow up often. I have a new family tradition where, every couple of weeks, I ask my 10 year old if she’s heard any new interesting things about puberty or bodies from school. This way, they know I’m always open to more questions. Sometimes, it’s just an offhand “Hey, is there anything weird you’re hearing at school that doesn’t make sense to you?” and she’ll open up. And let me tell you, the things they hear from other kids, but hey, it’s all part of the process. At the end of the day, I’m just trying to keep it real—an open, honest, and (mostly) comfortable environment where no question is too awkward or off-limits. Because I know that one day, I’ll look back at this stage and laugh… and probably cry a little bit too. Puberty is the ultimate rollercoaster. And I’m just trying to keep my arms and legs inside the ride at all times. (Feature photo from © fizkes - stock.adobe.com and

Food is the great equalizer. We all have to eat and I believe if you love to eat, you should at least learn to make a few good dishes well. The pans are always clanking in my home, so here are five meals I made recently that I thoroughly enjoyed. Fried ripe plantains and sautéed vegetables . Fried plantains, a staple in the Caribbean is one of my favorite foods. The natural and sweetness and creaminess of plantains make them perfect for frying if you’re looking for a gluten free option. I am a savory breakfast person all the way, so I made this delicious plate of kale that I got from the community garden, mushroom and tomatoes, sautéed with diced pepperoni for flavor. Oh, it was so good. Lettuce Wrap . Can you ever go wrong with a lettuce wrap? If you are looking for a no fuss dinner that lets you use that lettuce in your refrigerator before it rots, this is a great meal. I used ground beef and some diced red pepper sautéed with coconut amino, a dash of salt and some chili pepper flakes for some heat and layered it on top of some jasmine rice. Brown stew chicken, rice and plantains . Now this right here is a more complex dish that may need a recipe later, but here is what you’re looking at. A brown stew chicken with lentils, with rice, fried plantains, and salad. The brown stew is something I grew up on as a child in St.Lucia and I love it. Crêpes and sausages . If you’re looking for a savory and sweet dish that loads on the mirepoix, go with this sausage and crêpes breakfast. Sourdough toast and eggs . Breakfast will always reign supreme for me, so making a spread of an egg sunny side up, toasted sourdough topped with avocado and zhoug sauce, with lettuce and strawberries is heaven for me on a busy morning. Share some of the best things you’ve made lately.

This is hands down one of the best chicken dishes I have made, but if you're looking for an extensive recipe, I am probably not your girl. I am a free spirit in the kitchen when it comes to cooking. I have no rules and it is simply, whatever is in my fridge must work. Ask my partner. Some of my best dishes have been when I had to improvise. But first, let's all bow down to the cast iron pans that have and will always stand the test of time going from stove top to oven. It is the investment that is worth it, so get yourself a good cast iron even if you have to wait till it's on sale. God knows I love a sale. Cast Iron Chicken Legs You’ll need: Chicken Legs (2-3 pounds) Parsnip (optional) 1 chicken cube/Better than Bouillon Turmeric (about 1/2 tsp will do) Old Bay seasonings Tony's Creole Seasoning Mirepoix: diced onions, celery, carrots Fresh garlic Oil of your choice (1 tbsp for seasoning, and another 1-2 tbsp for cooking) I start by first rinsing my meat. I know there is a lot of debate about whether you're supposed to rinse your meat or not, along with FDA recommendations. Since the FDA doesn't live in my house, I will continue to rinse that meat with vinegar and lemon juice, so as to not upset the ancestors. Their wrath and the potential for food poisoning is worse than any FDA recommendation. Imma stick beside what I said and pass along the wisdom to my daughters. So let's get started. Put your rinsed or unrinsed meat in a bowl. Add all the seasonings and 1 tbsp of oil. Leave out the parsnip for now. Rub the seasonings into that meat to make sure that every nook and cranny is covered. Then, let it marinate for at least 45 mins. In the meantime, slice your parsnip and set it aside. Preheat your oven to about 375 degrees. Coat your pan with the oil of your choice and heat at medium high. Put each chicken leg in there making sure that it isn't overcrowded. Cook until the skin is browned and there is no more pink on the exterior. Add the seasonings in the bowl to the pan and reduce to medium. After about 15 to 20 minutes add about 1 cup of water and bring to a boil. Place the sliced parsnip in the pan, spreading them apart. Transfer from the stovetop to the oven with the lid on. The goal is to get that meat tender. After about 30 minutes, uncover and increase the heat to 400 degrees. Cook till golden brown. I hope this helps. You will never get a complaint of dry chicken. That meat will be tender and falling off the bone.

Family dinners are usually planned around here, but when a request is made for fried chicken is made, I totally give in. Fried chicken, the ultimate comfort food that brings warmth and satisfaction with every crunchy bite. As much as I hate deep frying anything—terrified of oil splatters—I will throw down for some good homemade fried chicken. So when I make my delectable, star of the show fried chicken makes an appearance, my family drools every time. Let's dive into creating the most mouthwatering fried chicken with a side of noodles. Fried Chicken Recipe To embark on this flavorful journey, you'll need the following ingredients: Chicken pieces  – whether you prefer drumsticks, thighs, or wings, make sure they are fresh and skin-on for that extra crispiness. Eggs -  beaten for dipping after moisture has been removed with a first coat of flour. Flour  – the base for the crispy coating. Seasonings  – a blend of salt, pepper, paprika, garlic powder, and any other spices of your choice. I also throw in a Sazon  occasionally into both the marinated meat and the flour for color and flavor. Marinate : Add seasonings to the meat and let it marinate for at least 1 hour. First Coat : In a separate bowl, mix flour with your desired seasoning. Add 1/3 of the flour mix in another bowl. Remove each piece of chicken and coat lightly with the seasoned flour mixture to absorb moisture. Egg coat : Dip in beaten eggs. Second Coat  For an extra crispy crust, double-dip the chicken back into the flour. Fry : Heat oil in a deep skillet or fryer to 350°F. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 15-20 minutes depending on the size of the pieces. (I double fry.) Enjoy : Once the chicken reaches a crispy perfection, let it rest on a wire rack to maintain its crunchiness. Serve hot and watch it disappear within moments! Here are some pro tips to elevate your fried chicken game: Double Fry : For an ultra-crispy crust, try double-frying the chicken. Fry it once to cook the meat and again to achieve maximum crunchiness. Dipping Sauces : Pair your fried chicken with a variety of dipping sauces like honey mustard, ranch, or a spicy barbecue sauce. The contrast of flavors will take your meal to the next level. Noodles Now, that the chicken is done, let's get to this simple noodle dish. Noodles : Any noodles of your choice and cook based on instructions. I opted for glass noodles. Seasonings : Miso and chicken base . Vegetables : Your choice of vegetables. Cook pasta : Follow instructions on packaging. Chop vegetables : prepare vegetables. Sautée : heat oil and add in miso, chicken base and vegetables that need to be cooked. Add noodles and mix thoroughly. Now, it's your turn to share your fried chicken success stories. What are your secret ingredients or techniques for achieving the perfect crunch? Let's keep the conversation sizzling in the comments below! Let's fry on and savor the magic of homemade fried chicken together!

If you've been here long enough, you know that I love to bake. Baking is more than just a skill to me—it’s a source of joy, creativity, and comfort. There's something magical about turning simple ingredients into works of art that taste as good as they look. At one point, I even considered starting a cake decorating business, and during that time, I developed recipes for six amazing cakes that have become some of my all-time favorites. These cakes are more than just desserts; they carry memories, flavors, and stories that I hold dear. Let me take you on a journey through my list of favorite cakes and their delectable frostings. Sweet Potato Cake with Maple Frosting This cake is a love letter to autumn. It’s deliciously moist, subtly sweet, and perfect for cooler weather. I adore making this cake as soon as the first fall leaves hit the ground. Sprinkled with a little pumpkin spice, it transforms into a holiday-worthy dessert. Its earthy flavors paired with the warm sweetness of maple frosting make it the perfect treat to enjoy with a cozy sweater and a mug of tea. And the best part? It’s always a crowd-pleaser, whether it’s a family gathering or a quiet evening at home. Mango Cake with Lemon Frosting and Mango Coulis If you hate mangoes, we might not be able to be friends. Mango is my absolute favorite fruit—it’s sweet, juicy, and packed with sunshine. This cake is my way of bottling up the tropical island I grew up on. I packed as much fresh mango into this recipe as I possibly could, ensuring every bite bursts with tropical goodness. The tangy lemon frosting provides a perfect counterbalance to the mango’s sweetness, while a drizzle of mango coulis on top takes it to another level. And because I love a little spice, I sprinkle Trader Joe's Chile Lime seasoning for a pop of flavor that surprises and delights. Bailey's Irish Cream Cake and frosting Do you love the smooth, creamy taste of Bailey’s Irish Cream? Then this cake is for you. I infused both the cake and the frosting with Bailey’s, doubling down on the richness and flavor. It’s indulgent, velvety, and perfect for anyone who loves a touch of liqueur in their desserts. While it’s a natural fit for St. Patrick’s Day, I think it deserves a spot at the table year-round. Imagine savoring a slice on a chilly evening with a glass of Irish coffee—it’s dessert and a cozy hug all in one. Chocolate Cake with Nutella Frosting Confession time: I wasn’t a big fan of chocolate cake until I created this recipe. Most chocolate cakes I’d tried were either too heavy or too sweet for my taste, so I set out to make one I’d love. This light, fluffy chocolate cake gets a depth of flavor from a hint of coffee, which enhances the chocolate without overpowering it. Then there’s the frosting. Nutella, with its nutty, chocolatey richness, is a game-changer. I experimented with different intensities of Nutella frosting until I found the perfect balance. The result? A cake that converted me into a chocolate lover. Brazilian Carrot Cake With Cream Cheese Frosting If you think you don’t like carrot cake, this Brazilian version might just change your mind. Unlike the spiced carrot cakes we’re used to in the U.S., this one has a lighter, more delicate flavor that lets the natural sweetness of the carrots shine. Traditionally, it’s topped with a simple chocolate glaze, but I decided to give it an American twist by using cream cheese frosting. The combination is divine—creamy, tangy, and subtly sweet. This cake is one of my daughter’s favorites, and I love baking it for her on special days. It’s also a great anytime cake—perfect for breakfast, dessert, or a mid-afternoon pick-me-up. Red Velvet Cake and Vanilla Frosting Ah, red velvet cake. This classic Southern dessert is as beautiful as it is delicious. What sets it apart is the use of buttermilk, which adds a tangy acidity that balances the sweetness. I’ve baked this cake countless times, and with each bake, I’ve grown to appreciate its history and charm even more. While cream cheese frosting is the traditional choice, I love pairing it with a light and fluffy vanilla frosting for a slightly different take. The result is a cake that’s perfect for a lazy afternoon, paired with a good book and a cup of tea. What are your favorite cake and frosting flavors? I’d love to hear about the combinations that bring you the most joy. Whether they’re classics or creations of your own, let’s talk cake!

There is never a wrong season for a great stew. If you own a pressure cooker, I hope you don’t have it stored somewhere in the back of the cupboard. I encourage you to dust off this baby and pull it out for an easy dinner. A hearty stew, especially when it's as satisfying as pressure cooker mashed potatoes and beef stew is the way to go. Let's dive into the recipe and cooking process, ensuring you have a delicious meal ready in no time. Mashed Potatoes You’ll need: 8 large potatoes, peeled and chopped 1 cup water 1 cup milk 1/2 cup butter Salt and pepper to taste Beef Stew You’ll need: 4 pounds beef stew meat, cut into bite-sized pieces 1/4 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 tablespoons better than bouillon 2 cups carrots, 1/2 cup celery, chopped 1/4 cup sun dried tomatoes Salt and pepper to taste 1 cup of water The Mashed Potatoes Rinse potatoes and place into the pressure cooker with 1 cup of water. Secure the lid and set the pressure cooker to high pressure for 15 minutes. Once the cooking time is complete, perform a quick release of the pressure. Drain the potatoes and return them to the pressure cooker pot. Add milk, butter, salt, and pepper. Mash the potatoes until smooth and creamy. Cover and set aside to keep warm. The Beef Stew Combine all the ingredients except the carrots and water. Marinate for at least 20 mins. Set the pressure cooker to sauté mode. Add the beef stew meat and brown on all sides. Pour in the remaining marinated vegetables and mix. Allow vegetables to become fragrant and translucent. Add the sun dried tomatoes and mix thoroughly. Cook for 1 minute then add water. Secure the lid and set the pressure cooker to high pressure for 1 hour. Once the cooking time is complete, perform a quick release. This pressure cooker mashed potatoes and beef stew recipe is not only delicious but also incredibly convenient. The pressure cooker significantly reduces the cooking time, allowing you to enjoy a homemade, comforting meal without spending hours in the kitchen. Perfect for busy weeknights or a cozy weekend dinner, this dish is sure to become a family favorite. Enjoy!

As someone who loves cooking and did not grow up with many modern conveniences, cooking from scratch is the norm. For years, I’ve admired the art of fresh pasta and noodles but never took the plunge to try making them myself. Then a few days ago, with no noodles in the house, my daughter kept asking me for the food that she has been bingeing on lately. After repeatedly telling her there is no pasta, she said, "I guess I will starve. Do you not love me?" At that moment, I caved in and asked Google to be a friend; "How to make noodles from scratch?" After years of sticking to the dried stuff, I finally embarked on making fresh noodles and let me tell you—it's been a total game changer. The Allure of Fresh Noodles. The texture and the chewiness of homemade noodles is unrivaled. It's the way they soak up sauces and broths. There’s something so satisfying about biting into a noodle that was made just minutes before hitting your plate. Fresh noodles have a softness and a springiness that dried noodles just can't replicate. Getting Started: My First Attempt: As an avid baker, making fresh noodles wasn't intimidating. It requires combining basic ingredients to form a dough at the right consistency. Noodle Recipe You’ll need: 250 mg/ml of flour 110 mg/ml of water pinch of salt (optional) Combine all the ingredients. Learn to feel the dough, to know when it was too dry or too sticky. I learned to knead it until it was smooth and elastic. Let it rest for 10-30 minutes and even up to 1 hour so that it could be easily stretched or rolled out. I used a pizza cutter to cut the strips and I was well on my way. The Game Changer: Why Fresh Noodles are Worth It Here’s why making fresh noodles is a game changer for anyone who loves cooking: Flavor and Texture: Fresh noodles have a depth of flavor that dried noodles lack. They’re chewy, and tender all at once, providing the perfect foundation for any sauce or broth. Versatility: Once you master the basic noodle dough, the possibilities are endless. You can make thick, chewy udon and move into pasta with just the addition of eggs. Control Over Ingredients: Making noodles from scratch gives you control over what goes into them. Whether you’re gluten-free, vegan, or just trying to cut out preservatives, homemade noodles allow you to tailor them to your dietary needs. Satisfaction: There’s something deeply satisfying about taking the time to make something from scratch, especially something as comforting as noodles. It’s an almost meditative process. Tips for Beginners If you're thinking about diving into the world of fresh noodles, here are a few tips to help you get started: 1. Start Simple: Begin with a basic noodle recipe like hand-pulled noodles or egg noodles. These require minimal ingredients and equipment, making them perfect for beginners. 2. Invest in a Good Rolling Pin: If you’re making pasta or other rolled noodles, a quality rolling pin is essential. It will help you achieve a consistent thickness, which is key to even cooking. 3. Don’t Skip the Resting Period: Letting your dough rest after kneading is crucial. It relaxes the gluten, making the dough easier to work with and resulting in a better texture in the final product. 4. Practice Makes Perfect: Your first few batches might not be perfect, and that’s okay! Like anything in cooking, making fresh noodles takes practice. The more you do it, the better you’ll get. Bringing Fresh Noodles into Your Routine I will keep working on mastering the art of fresh noodles, since it will be a staple in my kitchen. If you’ve been on the fence about trying to make your own noodles, I encourage you to take the plunge. Once you taste that first bite of springy, tender noodles, you’ll wonder why you didn’t start making them sooner. Trust me, it’s a game changer.

Bread, Renata Poleon, 2024 I am an avid baker of primarily desserts. I’ve always avoided anything to do with dough because it just takes too long. The kneading and waiting for the mixture to rise quite honestly is irritating to me, so I have never took it upon myself to bake bread. I am a committed Trader Joe’s shopper for over ten years so I have always been satisfied with their selection of bread, but recently, I found myself wanting to bake bread. The ingredients are simple, so I figured I would give it a go. I ended up on Lil Luna’s website where they claim to have the best bread recipe . I figured why not. They did not lie. This is the absolute best plain loaf of bread recipe, because it delivers. This recipe is fool proof and delicious. It refrigerates, freezes and reheats well. So as the season of warm comfort foods approach, try this recipe. Bread Recipe You’ll need: 2¼ teaspoons active dry yeast (1 packet) 2¼ cups warm water ¼ cup sugar plus 1 pinch 1 tablespoon salt 2 tablespoons vegetable oil 5½ – 6½ cups bread flour butter for topping (optional) In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth. Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball. Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise for one hour, or until doubled. When the dough has risen, punch it down gently and divide it in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough. Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ – 1 inch higher than the top of the pan. Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES. Just a few notes. I typically go with five and a half cups of flour only and I put it all in at once. That’s partly my impatience, but it always succeeds, so I have no qualms about it. If you do try this recipe, go on over to Lil Luna and rate the recipe. Happy baking!

For the past week few weeks, tomatoes have been making a repeat appearance in our meals. Even though only the two adults in the home consume them, we have been loving diving into some beautiful and fresh tomatoes. I always seem to grab tomatoes when I go grocery shopping, eat them, and never truly think about it when I am eating them. Fortunately, on one of my runs to the halal market near me, I grabbed some beautiful tomatoes. I washed and sliced and drizzled with olive oil and lemon juice, and then sprinkled some salt, black pepper and onion salt . Yes, onion salt specifically from Trader Joe's. When I say I fell in love at the first bite, it is an understatement. It was firm, ripe and juicy. With every bite, it felt like there was a party going on in my mouth. It started off with what felt like a seductive kizomba dance , then the lively energy of salsa and a dramatic end with a paso doble . There is no other way to describe what was happening in my mouth and I thoroughly enjoyed every bit of it. These tomatoes made their mark and they are here to stay. This is truly the beauty of buying local, because you can tell the difference. They honestly took me back to the tomatoes of my childhood; the ones grown in small batches, fertilized with cow manure and grown in nutrient rich soil. I haven't stopped eating a few daily, because I did not realize how much I missed tomatoes. I also paired my two favorite things, tomatoes and avocados along with some fresh mozzarella. Hmmm. It makes my heart just smile thinking about it. I had a beautiful moment preparing and eating this simple and nutritious fruit. There will be more tomato dishes on the menu going forward and I will never again forget this amazing fruit.