WHAT A WEEK! We taught our first set of classes ever in the kitchen of Orson Gygi, met up with family and spent the last week with my kiddos before they go back to school. Yes! You read that right, my kiddos head back to school next week. So many thoughts, but what I keep coming back to is Grateful. Grateful for this new life path of macaron-making that connects me to so many of you. Thank you for using my recipes and tips and letting me be apart of your successful journey.
1. Color
This week we are going to be experimenting with Tie Dye. Everything Tie Dye. Look for our feed to be a lovely mix of everything complementary color. It will be beautiful. I promise. Here are a few pair ups we will be showing you:
aqua + red
purple + green
orange + blue
I love switching up our grids to new themes, I hope you are enjoying it too. What should we do next? Any suggestions are welcome.
2. Snacks for the Car
As you know we had the awesome experience of heading to Utah to teach classes last week at Orson Gygi. I thought it would be fun to include the snacks we make that my kids love in the car. Do you let your kids eat in the car? I was debating it but happy-kids-happy-car ride. (Yes, I have teenagers. lol)
Ranch Pretzels
1 bag of pretzels, I use THESE.
1 ranch packet
1/4 cup oil (vegetable oil)
1/2 tsp dill, garlic powder and paprika
Bake at 200 for 1 hour
Sweet Chex Mix
1 cup shredded coconut
1 cup sliced almonds
6 cups Rice Chex
6 cups Corn Chex
Spray bowl with non-stick spray. mix all dry ingredients together and set aside,
Mix:
1 cup sugar
1 cup Karo syrup (light)
1 cup butter
In saucepan bring to boil and cook on low boil for 4 minutes. After boiling, add:
1 tsp vanilla
1 tsp baking soda.
Mix together and pour over dry ingredients mixing well.
Spread out onto wax paper and let cool completely. Store in gallon plastic zipper bag.
3. Favorite spots in SLC
Thought since I was in a big city I would link to some of my favorite food spots in one of my favorite cities. Yes, I am embrassing a little FEMALE FOODIE here. Though Brooke has amazing suggestions, these are just a few that I eat every time I am in SLC.
NOMAD EAST- We love the pizza and family salads. Plus, after dinner you can walk across the street and walk off the pizza shopping at Jolleys.
TRIO (680 S 900 E, Salt Lake City)- Another great spot for authentic sandwiches and flat bread appetizers. While you’re there walk next door to Tulie Bakery (863 E 700 S, Salt Lake City). Some of the yummiest homemade croissants ever.
MOOCHIES (Three locations) Philly Cheesesteak, but not in Philly, Get “the wiz” — it’s on the secret menu and so worth it. My brother took me and I loved it so much I bought a tee shirt.
The last one is outside the city, but not by much. Best Chicken has sandwiches and custard. But beware the Cajun fries are spicy, but so good. Super Chix is right by the Mill too, so grab some Lehi Mill flour when you’re in Lehi.
We also loved the tacos at Maize, the Ice cream at Handels and the pizza at Pizza Limone.
4. Songs for your AirPods
This was a big hit last week so let’s take it back to my running days and give you a few up beat tunes for your Monday morning bake session.
“Can’t Stop This Feeling,” by Justin Timberlake
“Play That Song,” by Train
“1234 Feist,” by Feist and Sally Seltmann
“Gone in the Morning,” by Newton Faulkner
“Kids,” by One Republic
I have always loved 90’s rap. Like obsessed with it, So if you’re like me then a little Vanilla Ice and Salt-N-Pepa will always be included…
“Shoot,” by Salt-N-Pepa
“Ice Ice Baby,” by the man Vanilla Ice. (If you’ve been here long enough you know that I can sing every last word of this song).
5. What’s on the Blog
Cinnamon honey walnut. Should we say that slowly? Its so good! Use it with our ombre colored Macs. We also have been slowly releasing our old crumbles. Have you caught onto that? Its been so fun to revisit so many recipes every month. I couldn’t do it without my fantastic team. Here’s to so many more recipes, grid changes, and all the rest.
I want to hear from you: a comment or review!