Currently Crushing On.
Happy Saturday!
I hope you do something extra special this weekend to celebrate the arrival of Spring! Here, it might be sled riding (jk? sort of?) because it’s snowing.
If you need some spring recipe inspo, I shared a bunch of delish spring recipes this week.
Also, all my lifestyle + beauty favorites are coming next week! xo
What I’m loving this week:
These overnight cinnamon rolls look amazing.
Definitely craving a philly cheesesteak.
Avocado chickpea salad sandwiches. Yum.
The prettiest baja fish tacos. Yes please!
This mexican bread pudding? Dying over it.
Deconstructed pizza casserole? Hello.
This incredible baby meal prep guide!
Loving this baked chinese sweet and sour pork.
Really want to try polenta cornbread this week!
Spring burrata with green goddess pesto. Gorgeous.
So excited for strawberry scones.
And strawberry cupcakes!
4 Comments on “Currently Crushing On.”
I am confused…isn’t cornbread made with polenta is really just cornbread? I know polenta is cornmeal…
just with a medium to medium/coarse grind so it can be used in any cornbread recipe. The only difference if the texture is much more “rustic”. I use cornmeal I purchase at a mill that has been open since colonial times. The meal is quite coarse but makes the best cornbread. I always use buttermilk and oil to ensure the bread stays moist and yummy.
Looking forward to your “favorites” posts next week.
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I love all your recipes and your blog. Thank you and God Bless. Spring is definitely coming!
I just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website’s followers on the social media. Thank you for giving me something useful to share it today!