As we enter week 8 of being at home, I’m starting to feel like we’re hitting our stride and finding some new routines that make this not-so-normal situation feel a little more normal. The weather is starting to feel like spring and that is helping a LOT — getting fresh air and playing in the yard was a major mood-lifter this weekend. And there have been lots of silver-linings too, like finally having time to work on big house projects (I have some great before and after posts coming soon) and tackling my stack of to-be-read books. I’m finding it’s a delicate balance of keeping busy and cutting ourselves some slack these days. I’ve got some timely updates in this week’s download with Cinco de Mayo and Mother’s Day on the calendar, plus lots of reading list reviews, garden plans, and some kids stuff — scroll down to read more! 
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Have you noticed recently how so many people are cooking from scratch more now that everyone is at home? We have tried our hand at fresh bread, roasting chickens, and tons of baked goods. Part of it is that we’re looking for something to do at home on the weekends (cooking with kids is usually a pretty fun, if not messy, activity). But another big part of it is out of necessity! We place our grocery store order online and it’s a bit like playing roulette to see what exactly will be in the bags when we arrive for curbside pick-up. My recent order was missing an out of stock item that I was craving: tortilla chips to dunk in my favorite Heluva Good! Dips, so I decided to try and make my own.
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Taco night is a favorite in our household. Whenever I’m stumped about what to make for dinner, the first suggestion that always gets thrown out is “how about tacos?” and I am nearly always on board. Lately we have been making it part of our Saturday routine to grill up a bunch of tasty chicken and make our own tortillas (my sister gave us this fun tortilla making kit for Christmas and it’s fun to do as a family). One of my favorite side dishes to make when we’re having taco night is a spicy chipotle broccoli slaw. Most of the time when I make this dish, I use a broccoli slaw mix that you can get near the bagged lettuce at the grocery store. I’ve had trouble finding it lately in my grocery orders so I decided to make my own version — scroll down for the full recipe!
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There’s a lot of tough news in the world right now, so I’ve been trying my hardest to find the silver linings wherever I can. Little bits of light and positivity make all the difference to my mood and outlook. It can be something as simple as making our weekends feel a little bit different than the weekdays, even though when we’re all at home together it all kind of feels like it’s blending together! One fun thing I’ve been doing on the weekends is mixing up some special cocktails, experimenting with the ingredients I have on hand to make something tasty. My friends at Riondo Prosecco sent me some of their delicious, bubbly prosecco to #TakeASeccoTo enjoy a little happy hour, and I got to work mixing up this simple cocktail.
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Let’s have a little Earth Day chat about a topic I’ve become pretty passionate about over the last few years: reducing food waste! There are a lot of reasons to be conscious about reducing food waste, for me the lightbulb went off when I read that the EPA estimates about 22% of trash in landfills is food waste — more than any other single material in our everyday trash. And when food decomposes in landfills the nutrients in the food never return to the soil — the wasted food rots and produces methane gas. Being someone who writes about food for a living, I had a major realization that I was wasting a LOT of food. My fridge was a graveyard of uneaten leftovers and excess ingredients from photoshoots, and I knew I had to take a look at ways to majorly reduce the food waste I was creating at home. 
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Last year around this time, I embarked on my first ever foray into gardening. I started with pretty low expectations since I’ve never been able to keep a house plant alive, but I wanted so badly to give it a try and see if I could make it work. We built raised beds, we filled them up with a variety of seedlings, and we started to watch it grow. By the end of the summer I had a bustling veggie garden with some big successes (more tomatoes, lettuce, and jalapeños than we knew what to do with), and some failures (basil that bolted, cucumbers that were stunted, and squash that never produced). More than anything, I grew a totally new, bustling love for the garden and an eagerness to do it all over again bigger and better this year.
My favorite resource for figuring out what do to next in our garden is Mary Buri of @MarsKitchenGarden. I was first introduced to Mary’s wealth of vegetable gardening knowledge through my cousin and I instantly became hooked on the treasure trove of tips and tricks she shares on her page. Mary recently launched a garden coaching and design service, on top of being a mom to 4 kids, and somehow also managed to say yes when I asked to her to do this interview! I’m constantly learning from the information she shares in her instagram stories, and am so inspired by watching her business and garden grow — I hope this interview helps spark the same excitement in future veggie gardeners: read more
With kids out of school and adults working from home all day, like most people we are eating three full meals a day at home. Add to that the non-stop toddler snack requests, and my own time spent in the kitchen working on recipes for this site and my clients, I’m constantly looking for ways to make mealtime a little bit easier. It’s true, even food bloggers can use a break from all of this home cooking! One thing I’ve been doing for my own lunches lately is making a quick little snack plate to fill me up when I only have a few minutes to eat between juggling work and mom-life. It’s a choose your adventure sort of lunch, with a boost of protein from Hood Cottage Cheese, and whatever else you can find in your fridge and pantry.
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One of the things that has me in total awe lately is seeing how resilient and adapted small brands have been during these uncertain times. I’ve had the opportunity to partner with my friends at UpNext in the past on amazing in-person retail experiences, but since we’re all hunkered down at home right now I’m so excited that they asked me to help host their first ever virtual pop-up event with a collective of New England based brands. 
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We have been spacing out our grocery store visits quite a bit during social distancing, so getting creative with what’s in my pantry and making use of every-last-ingredient in my fridge has been a big part of mealtimes lately. We started the year off with a resolution to eat a bit less meat and swap in a few more vegetarian meals in an effort to have a lighter impact on the environment. It turns out our meat-free meal idea has translated pretty well to the current hunkered-down situation. This recipe is a winner for one of those meatless Monday lunches or dinners because it only takes about 15 minutes to make and uses a few simple pantry ingredients and my favorite Little Leaf Farms greens mix!
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It’s fair to say that Easter celebrations are going to look quite a bit different this year as we’re hunkered down at home. While I’m sad we won’t be with our larger family for a traditional gathering, I’m putting on my thinking cap and figuring out how we can still make it a special day for just the three of us. I’ve got a few little surprises from the Easter Bunny tucked away for Jane’s basket and am hoping the weather is in our favor for a mini egg hunt in the back yard. One tradition that was always my favorite as a kid was having a big Easter brunch. It was such a fond memory from my childhood that I dedicated a whole chapter to it in my cookbook, New England Invite. I thought I’d share a few of my favorite ideas from the Easter brunch chapter that would be easy to recreate at home on a smaller scale for this year’s celebrations.
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