Happy Week 215 to you!

This week, we have a rollover moment, which is sometimes a success with you all, and sometimes results in confusion. You will need to read headnotes, and through both the roast chicken and tinga recipes but let me tell you in short. We will roast a whole chicken, tex mex style, of course. It will likely be more chicken than you'll need for one meal, so you'll take the leftover bits and use them in the chicken tinga recipe, which calls for cooked, shredded chicken. If you do not want to roast a whole chicken, most markets sell shredded, rotisserie chicken. You can also buy a roasted chicken and shred up that meat yourself. OR! If you don't like chicken at all, you can make the carrot grain bowls with that delicious cashew sauce that I also used as kale salad dressing with more lemon. Lastly, I made this pumpkin cake and distributed slices to teachers and friends and they love loved it. I felt like a cheat telling them it starts with a boxed cake mix and levels up from there but all is well!

Happy weekend to you! We're in route to a family wedding in the desert and it's been awhile since we were in the wedding flow of things. I am looking forward to dressing up and seeing Cleo be the ring gal and watching Cur and Hugh work their avant garde dance moves. Hope it is a good one for you all as well!

This week's recipes by Mckenzie Mitchell.