Hi pals. I'm only one week ahead on recipes right now so we are very much shooting from the hip on what I feel like making and eating....well, and other requests from you all or my fam bam. First off, I'm very into soup always but I think I have finally worn my family down and they are enjoying it too! Cleo, my 8 year old and pickiest diner, LOVED this broccoli cheddar soup (obvs with toast). I took the bones of a Smitten Kitchen recipe and lightened it up just a tiny bit, and then my people added crispy sausage on top (not pictured) because while they may be getting into soup, they prefer it to be on the hearty side and sausage is usually the answer. We'll use a container of feta once to make this appetizer with the marinated olives (there was a request for appetizers and you guys, they are just hard) and then use the brine to marinate the chicken tenders. Even if you don't fancy yourself a feta person, it truly does something to the chicken and the flavor is lovely. You'll need to grab the better feta in brine to use for these moments. There are also carrot cake scones, which have lots of texture and feel like more food and filling than just a dry biscuit so give those a rumble. Next week we have another soup! and this delicious shreddy Korean beef that can be made in a slow cooker or Dutch oven but is very hands off. Then I will publish an Easter menu for week 290 that will cover us for two weeks. It will be a double menu, that I'll get to you a week before so you have time to plan and shop. There is a Strawberry Tiramisu and it is SO GOOD! After thattttttt, we will tell you more about the new website and what changes are going to be happening around here with how the SKCC program will evolve. If you're an avid user of SKCC and would like to be a beta tester, please send me an email and we'd love your feedback!

Phew! Ok. Send me your requests and questions and have the very best weekend andpreorder our cookbook! Love you. xo - S