Welcome to another slice of Dough Bites! I have slowed down in blogging a bit over the past month or so. There are a lot of boring factors as to why that I won’t bore you with. However, my blog has become my little baby and I won’t give it up. Since I started Not So Doughie back in October, I gained a lot of dedicated readers & fans. I love the kitchen & will always have a big passion for food. Here’s a bit of what’s going on through the eyes of the Dough-ster.
+ Paige at A Dose of Paige contacted me to be a monthly recipe contributor on her blog. I was delighted about the offer & tomorrow my pilot post will be up and running! Be sure to check back in tomorrow.
+ Yesterday we went kayaking and my arms feel like jello. Note to self: start lifting weights.
+ June 15th marks the 1 year anniversary that we got our babies kitties. I cannot imagine life without my little furballs, Ma’am and Toby. They are such a joy to our family. Except when my shoe gets eaten:
+ My hair is naturally medium brown. For the past year, I’ve had an auburn/reddish/carmel color going on. It’s summertime and I’ve never done it, but I decided to try out blonde. Not full out bleach blonde here, but some lighter highlights. Selfies are for d-bags, but yeah I took one.
+ This week’s menu for dinner consists of: Summer Corn & Shrimp Succatash, Gnocchi with Snap Peas & Dill, Beef Enchilada Stuffed Peppers. I’m not sure if I will be blogging any of these, but they will be on instagram for sure.
+ Thursday our town has their fireworks. They shoot them off in the field right next to our town house. So we literally have front row seats. I don’t have a dinner planned for this evening. What do you suggest for a quick & easy or a eat outside meal?
+ I get a lot of food magazines and tear out recipes I want to make. I have a binder that I keep them in, but it is exploding and has no sense of organization. I just added this to the 10000 other things on my “to organize” list.
+ Coming up on the blog: Raspberry & Vanilla Pudding Trifles, Garlic Thyme Pot Roast, & probably one of the recipes from this week’s menu.
Until next time,