When I hosted my sister’s bachelorette we were lucky to stay the weekend at a beautiful Airbnb in upstate New York. The biggest perk (besides a lovely pool and picturesque yard) was that there was a big kitchen and plenty of space for us to eat and entertain at the house. When I hear the phrase “bachelorette party” I always instantly groan at the idea of having to juggle a dozen women ordering at restaurants 3x a day. Even under the best circumstances, it’s a lot of work to organize and move that many people out of the house and get everyone fed! Planning some easy meals that we could make (or serve) at the house took so much pressure off the weekend celebrations, and this bagel brunch was a perfect solution for kicking off the day, and featured some simple DIY elements that I made with customized Chinet® Cut Crystal cups.
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One of my very favorite parts about holiday cooking is having all of those tasty leftovers stacked up in the fridge after a party. My friends at Family Circle Magazine asked me to create a holiday recipe with Eggland’s Best Eggs for the October issue of the magazine, and I couldn’t wait to share this easy breakfast recipe made up of many of those delicious holiday leftovers, topped with a perfectly cooked fried egg! 
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Things are looking spooky around here as I gather some new ideas for Halloween! I had the opportunity to work on this fun project with Family Circle Magazine and Sugar In The Raw and share a few fun ways to make the holiday both scary and sweet as you plan for Halloween parties. There are lots of ideas — like dying Sugar In The Raw with gel food coloring to make a crystal rimmed punch glass, or sprinkling puff pastry squares with Sugar In The Raw to make spider-egg-appetizers — featured in this month’s issue of Family Circle Magazine. Scroll down for some more inspiration, and see all the tips in the October issue on stands now! 
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This past weekend we celebrated my little sister’s bachelorette with a festive getaway to Rhinebeck, NY. It was the most fun I have had in a long time, thanks to a very lovely group of girls and a bride who requested a weekend of “relaxation, yoga pants and eating” (we were all on board with her plans!). We hit all of those items and more during our stay upstate — starting at a gorgeous Airbnb country farmhouse — and I had to share a few of my favorite details from the weekend!
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My love for grazing boards is boundless, and they’re one of my very favorite entertaining tricks to wow guests! They also happen to be one of my favorite tricks for getting my picky toddler to eat well. I probably get asked for “snacks” about 40 times a day by Jane — one of our biggest food challenges is that she would much rather eat snacks than meals. Instead of having this ongoing battle over snacks, I have embraced it and made a kid-friendly snack spread that rivals some of my best grown-up grazing boards, with the help of a few of my favorite Cascadian Farm ingredients.
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Please note: This post is created in partnership with Christmas Tree Shops andThat!. All opinions, images and content are my own, thank you for supporting brands that support this site.
I know some people love to hang onto summer forever, but fall is my absolute favorite New England season. I’m feeling all of the cooler weather, leaves changing, sweater-wearing kind of days ahead. So when my friends at Christmas Tree Shops andThat! invited me to see all that’s new in their stores for fall I was super excited! The shelves were stocked with tons of new items, as always, and got me really inspired for the season ahead. 
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I feel like we are in that final stretch of summer where the farm stands and markets are bursting with the best produce, but I know it won’t last for much longer. Instead of panicking (okay I’m panicking a little), I’m taking every single opportunity I get to eat this sweet, perfect summer bounty and incorporating our local produce into every recipe I can. Zucchini and corn were looking plentiful at our farmer’s market last week, so I jumped at the chance to experiment with them and ended up making these tasty fritters. The zucchini gets grated on a box grater and mixed with corn, scallions, egg, flour and parmesan cheese to make a “dough” that gets crisped up in a cast iron skillet. I served them with a tangy lime-sriracha sour cream sauce for dipping, and even used the leftovers the next day to eat with a runny fried egg. Get the full recipe below!
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I can’t believe how fast the month of August has been flying by! Summer is fleeting, so I’m very grateful for a weekend ahead with no plans. Going to soak it all up, get my toes sandy, and maybe make some s’mores with Jane (one of the last items we haven’t tackled on our summer bucket list!). Before I hunt down my marshmallow and graham crackers, I have a round up of new recipes, recent reads, and a few other random tidbits to send us into the weekend — happy reading!
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Even though I am loving every last second of the end of summer, I do get very excited about getting back into the steady routine of fall. Our weeks are a little more structured, and I definitely always think about the start of the school year as a reset-button on my habits and goals. With that reset-button comes a bit more intention about how I plan my days, and meal-planning at the beginning of the week always gets me started on the right foot! As I get back into the meal planning groove, I wanted to spice up my go-to dishes that I make ahead for a week of lunches (See some of my best meal planning tips in an older post).
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I'm Kate, and I like to
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