Holidays

Hospitality and Hosting–How We Built and Nurture Community

In 2025, I was on the struggle bus both physically and mentally, but there was one goal I set for myself: host more.

I’ve seen the statement on social media many times: “Everyone wants a village, but no one wants to be a villager.” I get it. People are overtaxed, overextended, and the economy is a dumpster fire. Life is just different.

But my mom ingrained in me the magic of hospitality, and that it’s a gift you give to those you love. I remember one time, after an all-night field party, I came home with four classmates with no notice (and we were hungover and hangry). Mom simply fixed everyone a plate and offered them cake for dessert. My friends were in awe and asked to come back next week. She instilled in me that there’s always room at the table and that a welcoming home can be a balm to the soul. As I was feeling low last year, I decided to take a page out of Mom’s book and create the space that would nurture both myself and those I love.

 

So, in 2025, we started Sunday-Funday. We invited a diverse group of friends and acquaintances, created a text thread, and committed to hosting a monthly get-together. What started as a smallish gathering has grown into an event. We may have 6 guests, or we may have 25, depending on the month. And through our efforts, we’ve gotten to know new people, solidified personal connections, and overall, have created a lasting community.

Here’s how we do it:

  1.  First, we pick a theme so that I can plan a menu and cocktails. We’ve done Fiesta, Friendsgiving, “Appy” Hour, Italian Summer, Chili Kickoff, and more. I start with the main entree, then figure out the sides, desserts, and 2-4 appetizers for cocktail hour. Once the menu is set, I send it out to the group text.
  2. Next, unless it’s a special occasion like Friendsgiving, we keep it casual. Good paper plates and disposable utensils. People serve themselves and find a spot. This isn’t a formal dinner party, it’s Sunday-Funday. I still use my serving pieces and such, but the casual atmosphere helps the diverse crowd relax.
  3. A clean, well-stocked bathroom is my firm essential. Nearly every guest will use the restroom at some point, and a clean bathroom helps them feel comfortable, which is the root of hospitality. I may have thrown three loads of laundry on my bed to be folded later, but the common spaces of the house will be in order. Not perfect, just in order. Except the bathroom. That will be perfectly clean and stocked.
  4. The menu is also a time to exercise the hosting muscles. While I don’t cater to extensive preferences/diets, I try to ensure that every guest has something they can eat. For example, I know that one guest keeps somewhat Kosher, so I know that I need a couple of things that so not have pork or shellfish. I actually failed at this this week because a guest’s spouse is vegan, which I did not know, and other than crudité, there was nothing she would eat. I was so embarrassed, but now I know and have filed that away in my kitchen journal.
  5. Inevitably, a guest is going to ask, “What can I bring?” I’ve learned to have a list of a few things ready just in case because people truly want to contribute. An app, a dessert, ice, extra crackers, etc. all are easy and don’t require much. In the American South, most guests for casual gathers will ask this question, and I’ve learned to have an answer, even if it is just “yourself.”
  6. I take pictures when I can, but our gatherings are not about social media content. It’s about connecting and community. The entire point is to spend time with people and make them feel welcome. I will usually walk around and snap a few pictures but limit myself to 5-10 minutes for our group text but otherwise, I focus on remaining present.
  7. Drinks. We do our best to keep a well-stocked drink station, so people have plenty of options. Additionally, we keep bags of ice in the cooler because nothing ruins a party faster than running out of ice.

While Sunday-Funday is a monthly affair, I still try to incorporate small-scale hosting throughout the month, even if it is just inviting the neighbor over for dinner. It’s nice to unplug and connect with people over a good meal. I believe that taking the time to treat others is an incredible gift.

Mostly, I think that if you want a village, you sometimes have to just build it yourself. Happy Hosting!

More Thanksgiving Tips for Successful Hosting

It’s the final countdown to Thanksgiving, and I thought I’d do a round-up of past posts that may be helpful in getting you through the week. As someone who regularly hosts 20-plus guests, I’ve refined the holiday prep and aftermath into a well-oiled machine. They cover my planner layout, what I wish I knew when I first started hosting, leftover ideas and more. I know hosting can seem a but overwhelming, but it’s all about breaking the week up into manageable chunks.

Thanksgiving Tips—What I Wish I Knew Way Back When | Bayou-Mama

My Thanksgiving Planner—Obsessive But Efficient | Bayou-Mama

Thanksgiving Leftover Ideas…Because It’s a Marathon, Not a Sprint | Bayou-Mama

The Hateful Corona and More Thanksgiving Leftover Recipe Ideas | Bayou-Mama

The Best Sweet Potato Casserole (a.k.a My Thanksgiving Must-Have Side Dish) | Bayou-Mama

In addition to the previous posts here are some more game-changers I’ve found that take some of the lighten the load:

  • Grocery delivery! This saves me so much time, it’s 100 percent worth it. If you don’t want to pay the fee, you can do a free trial of Walmart Plus or other delivery services and then cancel if needed. But the hours I get back by not navigating crowded stores and lines, loading and unloading bags to the car, etc. gives me more time for other preparation.
  • Make-Ahead Mashed Potatoes. These were life-changing for me because trying to peel and boil potatoes on Thanksgiving morning filled me with irrational rage and stress. Now, the potato people get their potatoes and I no longer resent said potatoes.
  • Using digital assistants (Alexa for me) to set reminders and timers. When everyone is coming at me at once all week, I hit information overload pretty quickly. Being able to just tell Alexa to remind me about something later keeps me on track, and the reminders go straight to my phone and watch. Additionally, I can add things to the last-minute shopping trip the boys will take for ice and any forgotten or missing items.
  • Inevitably, one or more guests will ask what they can bring, and I often freeze in the moment and draw a blank. Now, I try to think ahead of small/easy items to request from the guests that refuse to come empty-handed, like wine, jelly for the biscuits/rolls, ice, or an extra kid-friendly dessert (cookies/brownies) since a lot of the little ones aren’t really enthusiastic about pie.
  • My Bluetooth thermometer ensures I never overcook the turkey by getting distracted. I take it out at 157-160 degrees F, because it will come up to full temp as it rests from carry-over cooking.

So, if you are hosting this year, I hope you’ve got your game-plan together, but remember, hosting is about hospitality and as long as you go into the week with that in mind, everything else just taking it one step at a time.

The Best Sweet Potato Casserole (a.k.a My Thanksgiving Must-Have Side Dish)

If you are looking for an easy side dish for your Thanksgiving gathering, I’ve got just the casserole for you.

I know that I may be in the minority, but I’ve never been a fan of the marshmallow-topped concoctions or those syrupy, too-sweet bakes. That’s why I never really ate sweet potatoes until well into adulthood. I tweaked my mom’s recipe until I not only had a great side dish, but also look forward to it every year.

This recipe has citrus zest to brighten up the potatoes, and a spiced pecan topping to bring texture and crunch. Best of all? You can make it ahead and just pop it in the oven while the turkey rests.

The Best Sweet Potato Casserole

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

Casserole
  • 3 29-ounce cans sweet potatoes, drained
  • 1/2 tablespoon freshly grated nutmeg
  • 2-1/4 teaspoons salt
  • 3/8 teaspoon ground cloves
  • 3/4 cup sugar granulated sugar
  • 3 tablespoons orange zest
  • 1 tablespoons lemon zest
  • 3 tablespoons butter melted
  • 3 eggs
  • 3/4 cup heavy cream
  • additional butter for greasing casserole
Topping
  • 1-1/2 cups chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 3 tablespoons melted butter

Method
 

Casserole
  1. Preheat oven to 350 degrees. Place sweet potatoes into a large mixing bowl. Add remaining casserole ingredients. Using an electric hand mixer, beat mixture until fluffy.
  2. Pour into a buttered 9x13casserole, spreading mixture evenly.
  3. Bake casserole at 350 degrees for 30 minutes. Remove casserole from oven, top with pecan mixture, and bake an additional 10 minutes.
Topping
  1. In a medium mixing bowl, add brown sugar and all seasonings to melted butter, stirring to incorporate. Stir in pecans until they are well coated. Top casserole with pecan mixture in last 10 minutes of baking.
Tried this recipe?Let us know how it was!

It’s Time for Some Quiet

Whelp, it’s 2023, for better or worse. 2022 flew past like a wild wind, and while I didn’t accomplish many of my personal goals, I can’t say that we didn’t have a pretty full year. So, here’s the recap of the highlights:

Books Read: 43

I read a little bit less than my goal, but I did better than I thought I would. My top three G-rated reads were:

  • Paperback Crush. This is a non-fiction work that takes a retrospective look at the teen novels of the 70s-90s. If you grew up on Babysitter’s Club, Fear Street, Sweet Valley High, etc., this walk down memory lane is definitely worth it.
  • Kitchen Front. I’m not usually a fan of historic fiction, but I ended up really enjoying this one. Set during WWII, it follows a group of women, each trying to win a recipe contest, but the recipes must be based on the government’s wartime rations.
  • The Sweet Taste of Muscadines. A southern coming-home story with rich characters, scenery, and family secrets.

As a side-note, I read plenty of trashy romance novels this year, but that’s between me and my Kindle.

New Baking Recipes Tried: 14

While I am a pretty confident cook, I’ve never been much of a baker. I have plenty of recipes I grew up with, but I tend to get terribly impatient with baking. I did not attempt nearly as many new recipes as my set goal, but something is better than nothing, I suppose. My top two favorites were the Basque Lemon Ginger Cheesecake I saw on Food Network and the Jam Thumbprint cookies from Cheryl Day’s Treasury of Southern Baking. (Yes, that sounds basic, but I ate those damn things for breakfast for a week)

Finished Knits: 9

Obviously, that is way lower than my usual year, but this queen-size beast of a blanket damn near killed me. My finished objects included two baby blankets, one sweater, two hats, one pair of slippers, one pair of mittens, and a novelty business card holder. I also won five first place ribbons and one second place at the state fair.

Places Traveled: 7

This was certainly the travel year because we celebrated a lot of milestones. G-Man graduated in 2020 amid Covid so he missed out on all the things, Bear graduated, and the husband and I celebrated 20 years. I loved the Italy Trip, and DFW Fiber Fest. Cancun was an impromptu but super-fun. Bear finally got to use the concert tickets he received for his 16th birthday…in you guessed it, 2020.

We had so many other things going on throughout the year that by the time we hit this week, I think we were all feeling ready for some quiet. Or maybe the past week of Hell has me thinking so. Yep, it’s science fair project time, my friends. That veritable torture chamber for parents. In related news, I’ll never get ice from a fast-food ice machine again:

As for 2023, I have set some goals and have my planner in order (Commit30 if you are wondering):

Kitchen:

  • Continue expanding my baking skills, both savory and sweet. I hope to try at least 30 new recipes this year.
  • Expand my pasta skills. Italy inspired me soooooo much and I would love to dive deeper into this one.
  • Finish the family cookbook revisions and re-print it for everyone. This will be a big project. Now that my favorite software is defunct, I’m struggling to find one I like.
  • Be a little more adventurous in recipes and cuisines.
  • Source more locally (I’ll talk about this in a future post).

Fiber Arts

  • Say it with me: KNIT FROM STASH. My yarn stash is ridiculous, and I’m committed to knitting from it exclusively. However, my husband is taking me to Rhinebeck this year, so…
  • Learn to spin. I received a spinning wheel last year and have been too intimidated to really get into it.
  • Finish at least two UFOs that have been languishing away.
  • Finish Bean’s needlepoint stocking.

Health/Personal

  • Fix this trainwreck. ’nuff said.
  • Less phone time. I did not realize just how much time I waste scrolling when I could be doing things that actually bring me joy.
  • Realize skincare is a thing.
  • Not use profanity during my mammogram. (yeah….we can dream, can’t we?)

So, there ya have it. I’ve posted before that I actually like setting resolutions/goals at the beginning of the year. Some years were complete busts, but some actually worked out. It doesn’t hurt to try. 2022 was amazing, but now that I’m past the busiest year I can remember, I’m ready for some quiet time to focus ahead.

After I get past this science fair bull$**t.

**Usual disclaimer: This blog is not monetized or sponsored. The links I provide ARE NOT affiliate links, they are just for your convenience. All reviews are of products I pay for with my own money, and I have no problem telling you the truth about them. If you see an ad on my site, that comes from WordPress, my site host, as the toll of free blogging. I have no control over the targeted ads they display to you**

Spicy Sausage and Black-Eyed Pea Cornbread Mini-Muffins: My New Favorite Party Appetizer

So, I’ve shared Mom’s Hot Sausage Cornbread recipe in the past, but I confess, it was not my favorite. The Husband (and most guys in my life) love it, because between the sausage, corn, and spice, what’s not to like? I still felt like the recipe itself was a wee bit weird. Was it an appetizer? Was it a side dish? Was it the product of too many cocktails on a Saturday night? Originally, Mom baked this in a 9×13 casserole and served it in squares, so it’s easy to see my confusion. The sausage and peas lend enough protein that I felt it never really fit into a main dish or side dish category, and serving it in squares with a fork definitely didn’t seem like an appetizer either.

However, as I was doing extensive recipe testing in anticipation of both the holiday season and the big family party, I had the idea to see if this could work as a handheld appetizer. I was worried because honestly, the filling-to-cornbread ratio made me question the structural integrity of the finished product. I rounded up the troops (i.e., the neighbors, Husband, and Heathens) and got to cooking.

Whelp, I am happy to report that we absolutely love this iteration so much more than the original. By cooking the cornbread in the mini muffin pans, we had more browning on all sides (rather than just top and bottom), which added better texture and flavor in comparison to the first recipe. If you are an edge-piece-eater of the things, you already get it.

Now, here’s the deal. This works if you follow some basic rules and suggestions:

  • You must spray the mini muffin tin with nonstick spray
  • DO NOT be tempted to try to remove muffins post-bake prematurely. They will fall apart. There’s just enough batter to hold to them together with a wing and a prayer. Letting the muffins set up is crucial to success.
  • Once you let these cool, the best way to get them out is to run a butter knife around the edges then use a spoon to scoop them out. Don’t expect appearance perfection, so refer to the picture above. I promise the taste makes up for the less-than-Instagram worthy appearance.
  • It’s better to let them cool, get them out of the tin, then reheat them in a warm oven or microwave for serving. If you aren’t too concerned about perfect appearances, go ahead and evacuate them at the 20-30 minute rest mark. They will still be plenty warm.
  • You can absolutely make them ahead. Store in the fridge, then reheat in the oven or microwave. They are best warm, not piping hot.
  • Finally, serving ideas: Mom traditionally suggested salsa and/or sour cream, but Bear swears they are better with the tiniest hint of a honey drizzle. Either way, it’s still guaranteed to be unique, tasty, and not yo mama’s cheese ball.

 

Spicy Sausage and Black-Eyed Peas Cornbread Mini Muffins

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 44 mini muffins
Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 pound hot bulk pork sausage
  • 1 medium onion chopped
  • 1/4 cup minced fresh jalapenos
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 box Jiffy corn muffin mix
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 cup finely grated sharp cheddar cheese
  • 1 (15-oz) can black-eyed peas drained and rinsed
  • 1 (7-oz) can cream-style corn

Method
 

  1. Preheat oven to 375 degrees (or 350 for convection ovens). Spray two 24-count mini muffin pans with nonstick spray.
  2. In a skillet, add the sausage, chopped onion, and minced jalapeno. Cook over medium-low heat, breaking up the sausage as you go (like browning ground beef). Season with salt and pepper. Cook until sausage is browned, and onions are translucent. Set aside to cool.
  3. In a medium bowl, whisk together corn muffin mix, eggs, buttermilk, and vegetable oil until blended. Stir the cooled sausage mixture, cheese, black-eyed peas and cream-style corn.
  4. Using a cookie (aka 1-ish-inch) scoop, divide batter into 44 of the muffin tins. These muffins really do not rise much so they can be filled to the top of the cups. Bake for 30 minutes or until nice and browned (see pictures).
  5. LET MUFFINS COOL AND REST 30 MINUTES or they will fall apart. Run a butter knife around the edges and lift out gently with a spoon. Serve warm with salsa and sour cream on the side, or a tiny drizzle of honey on top. It's better to let these cool completely and rewarm them than to try and evacuate them from the pan early. Store leftovers in the fridge, and reheat in a 250-degree oven or in the microwave until warm.
Tried this recipe?Let us know how it was!

Easy Bacon-Cheeseburger Egg Rolls for Game Day!

It’s the first Saints’ game of the season, so like a lunatic, I let everyone have a pick for snacks/appetizers. Both of the boys came home this weekend, and since I’m still on the struggle-bus after sending Bear off to college, I went a little over-the-top by committing to this endeavor. Luckily, the drinks were strong and the “Who Dat” energy electric.

The Husband requested these Bacon-Cheeseburger Egg Rolls, and I made so many, the boys’ roommates will certainly be happy when they get back to campus. These egg rolls are bacon-y, cheesy, beefy delicious bombs, with a hint of dill pickle to cut through all that richness. Serve them up with your favorite burger condiments and enjoy game day. I sure did. Now I’m going to drink cocktails in the bathtub and decide how soon is too soon to decorate for Halloween. Spoiler alert: you already know the answer.

Easy Bacon-Cheeseburger Egg Rolls

Meaty, Cheesy, Bacon Deliciousness Fried to Perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Servings: 12 rolls
Course: Appetizer
Ingredients Method

Ingredients
  

  • 6 slices bacon chopped
  • 1 pound ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 ounces Velveeta cubed
  • 3 tbsp dill pickle relish
  • 12-14 egg roll wrappers
  • vegetable, canola, or peanut oil for frying
  • ketchup, mustard, fry sauce, or favorite burger sauce condiments for serving

Method
 

  1. Cook chopped bacon in a large skillet over medium-low heat until crispy. Remove to a paper-towel lined plate and set aside. Remove all but one tablespoon of the bacon grease from the skillet, saving it for another use.
  2. Add ground beef to the skillet with the bacon grease, break it up with a spoon, and cook until browned. Drain any excess fat. Season beef with salt and pepper.
  3. Add Velveeta to the skillet and stir until melted and evenly incorporated. Remove skillet from heat and stir in the cooked bacon and dill relish. Let beef mixture cool to room temperature.
  4. Meanwhile, heat a couple of inches of oil in a cast-iron skillet or pot to 325 degrees. Place an egg roll wrapper on a clean work surface so a point faces toward you like a diamond and set a cup of water next to your work area. Place 2-3 heaping tablespoons in the center of the wrapper, and using your finger, wet the top edges of your diamond with water. Fold the bottom section over the filling, fold in the sides, then roll it up toward the top (the wet edges will seal it up). There's plenty of tutorials online that are WAY better than these rolling instructions, FYI.
  5. Fry the egg rolls in batches (about 5 at a time will fit in a 12-inch cast iron skillet with room to cook evenly), turning every 30 seconds or so until golden brown to your liking, roughly 4-5 minutes in total. Remove to a rack or a paper towel-lined sheet pan to cool.
  6. Serve with your favorite burger sauces, like ketchup, fry sauce, mustard, etc. NOTE: these are like molten cheese volcanos fresh out of the frying. Let them cool off for a couple of minutes before consuming, unless you live for burnt taste buds and misery. You do you, Boo.
Tried this recipe?Let us know how it was!

 

Our Easter Menu 2022 and a Carrot Soufflé Recipe

I finally planned out the Easter menu, because procrastination is apparently my thing this Spring. The days are flying by this year, for sure.

While I know that ham is traditional on many a southern Easter table, we usually opt for lamb. My family goes bananas for my grilled lamb chops, and with such easy prep and a fast cook time, I’m not juggling cook times and oven space as I often am on other holidays. I also aim for dishes that I can prep ahead, then just toss in the oven or on the grill come lunch time. I’d rather be hanging out and visiting with everyone than stuck in the kitchen on a holiday.

So, here’s the rundown of the big meal:

Maple Mustard Grilled Lamb Chops

Cheesy Hash Brown Potato Casserole

Roasted asparagus (olive oil, salt and pepper, roast at 375 for 10-15 minutes)

This fruit salad

Garlic breadsticks (shaped and baked into rolls instead of sticks)

and Carrot Soufflé (see recipe below).

However, if you are hell-bent on ham, I love this Maple Orange Bourbon Ham, and this Jalapeno Honey Glazed Ham. Both of these would go well with this menu, though I’d switch out the rolls for biscuits.

As for dessert, I will probably whip up a carrot cake, assuming my lost motivation shows up sometime soon. Or maybe break with tradition and do a chocolate fondue-type spread. Now, here’s hoping that I can actually get my hands on everything I need, as the grocery store has been looking a little on the lean side lately.

Carrot Souffle

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 0
Ingredients Method

Ingredients
  

  • 3 pounds carrots peeled and sliced
  • salt
  • 3/4 cup granulated sugar
  • 6 eggs large
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp ground cinnamon
  • 1 cup butter room temperature

Method
 

  1. Preheat oven to 350 degrees and butter a 9x13 casserole dish.
  2. Cook carrots in boiling salted water until tender. Drain and set aside.
  3. In a food processor or blender, pulse the sugar and eggs until well combined. Add the flour, baking powder, cinnamon, carrots and butter, and pulse to combine. Pour mixture into prepared dish.
  4. Bake casserole until set, about 45 minutes to an hour. Serve immediately.
Tried this recipe?Let us know how it was!

Creamy Garlic-Herb Tomato Tartelettes

It’s no secret I was on the struggle bus this holiday season. By the time I hit New Year’s Day, I was so dang tired of cooking, while also trying to balance menus for various events. When I was planning on what to bring to the family Christmas party, I knew I was sick of the usual dishes and wanted something different. However, when I bring food to large parties, I have to follow the basic rules of etiquette: nothing that requires reheating, an electric outlet, or assembly in the host’s kitchen. They already have their hands full, so commandeering counter space or a stovetop burner is a big no-no.

So, in my abject laziness and apathy, I dove deep into my fridge and came up with a super-simple, yet tasty and beautiful appetizer. These Garlic-Herb Tomato Tartelettes combine ready-made garlic-herb cheese spread with a touch of cream, which is scooped into frozen phyllo tart shells. The mixture is then topped with sliced cherry tomatoes and parmesan and baked until nice and hot. A drizzle of balsamic glaze finishes them off. These can be served warm or at room temperature. If you need a quick, easy appetizer, this fits the bill.

Creamy Garlic-Herb Tomato Tartelettes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 0
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 2 1.9 ounce boxes of frozen phyllo tart shells (approx. 15 shells per box)
  • 1 6.5 ounce container garlic & herb soft spreadable cheese (such as Alouette brand) room temperature
  • 1/4 cup heavy whipping cream
  • 3/4 to 1 pint cherry tomatoes halved
  • 1/2 cup parmesan cheese grated
  • 1/4 cup botted balsamic glaze
  • chopped basic for garnish, if desired

Method
 

  1. Preheat oven to 325 degrees. Place tart shells on a baking sheet.
  2. In a medium bowl, combine cheese spread and whipping cream until smooth. Spoon about a heaping teaspoon of cheese mixture into tart shell and top with two of the tomato halves. Sprinkle tarts with parmesan cheese.
  3. Bake tarts for 12-15 minutes, until hot, being careful not to burn the tart shells. Remove tarts from oven and let cool for 2-3 minutes. Lightly drizzle tarts with balsamic glaze and garnish with chopped basil if desired. Enjoy!

Notes

This may make more or less tarts depending on how heavy-handed you are when distributing the filling. 
Tried this recipe?Let us know how it was!

Changes, Summer Travels, and Catching My Breath

Whelp, we limped across the virtual schooling finish line, not with a bang but a whimper. No rocking out to Alice Cooper’s “School’s Out for Summer” in the carpool line as is our tradition, but rather a heavy sigh that this chapter is hopefully, maybe, possibly, better-be-or-my-liver-can’t-handle-it closed. My two youngest kids have not been in the classroom since March 13th of 2020, and while they made virtual school work and received excellent grades, I think we can all agree that no one wants to experience a repeat of this academic year. It’s weird to think that a few years from now, some doctoral candidate will publish a study on just how this pandemic turned a generation of learning on its head.

Now that 80 percent of our household is vaccinated, life is returning damn-near normal. After school concluded, I called my friend who is also a travel agent and had her throw together a quick, impromptu vacation for us. We ended up in Jamaica! This was our first family trip outside of the states, and it was both fun and educational. I learned so much along the way, while also realizing how much I need to learn.

We swam with dolphins and went snorkeling, tubing, and deep sea fishing. After all of the missed milestone celebrations last year, this trip was a blessing and the perfect summer vacation for the family.  The voyage back to Louisiana had its hiccups, but after the past year, well, perspective has become something we strive to maintain.

While we still have a lot more summer to go, it’s difficult not to think ahead of how much our days will change when the Heathens are back in the classroom this fall. We will be back to carpool lines, school lunches, routines, and socializing, but I’m not naïve enough to believe that we will all make the transition seamlessly. I’m mentally preparing myself for how tired they will be resuming full schedules and being more active. Also, Bean’s virtual learning only took up about 4 hours of the day, so she is used to large sections of free time between lessons. Will they be ostracized from their old friends and peers after being home for the year? We shall see, I suppose.

Meanwhile, I’ll be over here canning and counting down the days.

PSA–pssssst. The Halloween décor is hitting the shelves at places like At Home. If you know, you know.

 

 

A Wee Break–Impromptu Adventures in Salt Lake City/Park City

During what would have been Mardi Gras Break, we ended up taking a quick trip up to Utah with the Heathens. Which coincidently, we made it up to the snow just as Snowmageddon hit Louisiana. With G-Man in college, it’s rare that he gets a break that coincides with his siblings, so we wanted to do something as a family when we could. I’m not too familiar with Utah at all, nor do we have any experience with winter sports/activities, so we just kind of winged it. Here’s a rundown of what we did, where we ate, and what we learned.

Park City

I felt wayyyyy too intimidated to try and plan a ski outing on our first trip. We would need (I think) equipment, lessons, and as  warm-blooded southerners to the core, I already had to spend the big bucks on cold-weather gear. Seriously, the heaviest coat I own is a fleece hoodie, so outfitting everyone with coats, boots, pants, etc. was a project. But seriously, skiing seems like something that you don’t just try on a whim, and we probably would have needed the “complete idiots guide” or something. When you have never even driven in snow, hurtling down a mountain  and busting my uncoordinated ass didn’t feel like the best way to start the vacation.

However, we still had a blast in Park City. We started the day at Park City Peaks, where we went on a two hour snowmobile excursion. The ranch is located about a 20-25 minute drive from town, and their trails are amazing. We started by driving to a practice area to get the feel of the snowmobiles. G-Man drove one by himself, I drove one with Bear riding on back, and the husband drove the third with Bean. (We did let Bear and Bean drive a little in the practice area, but not on the trails or up the mountain). If you have never driven one, I will say it took a bit of strength to steer and keep on course, and we certainly felt some soreness the next day. We went through backwoods trails, up the mountain and back down again. Two hours was PLENTY of time, and felt longer, but everyone had a blast. We were careful to dress appropriately in multiple layers, waterproof boots and outerwear, gloves, and googles. They provided helmets and the guide was super-nice. I’d definitely do it again.

After a quick lunch, we then moved on to Woodward Park City to go snowtubing. This destination also has skiing, snowboarding, and such, but I just purchased a two hour pass for the tubing. Luckily, they have a conveyor belt type of escalator to help you get to the top of the hill, and also a smaller hill available for younger kids. We loved it, especially going down the hill together as we held onto each other’s tubes. I wish I had pictures, but I was more focused on keeping my gloves on and my hands warm.

While we wanted to eat dinner in Park City, and even had reservations, we were worn out after tubing and headed back to the hotel. However, if you are planning a trip, I highly recommend planning dining reservations in advance. Even with almost two weeks lead-time, most of my “first pick” dining options were booked up already, or only had super-late seating available. In fact, this was pretty much the case for most places we went on this trip.

SLC and Surrounding Areas

Beyond our snow adventures, we did some exploring around the SLC area. The kids loved K1 racing, which was basically indoor go-carts on steroids, and I enjoyed the Natural History Museum. We also checked out some record shops (Sound & Vison Vinyl was the favorite), yarn shops (Blazing Needles was awesome and welcoming), and the City Creek Center for shopping.

As for food, here’s a quick summary:

We dined at the Red Iguana, which has been featured on Food Network. We enjoyed it, and I will definitely go back. They had a menu full of authentic Mexican dishes, but also plenty of options that are more familiar for those who expect “Tex-Mex”, *cough, cough* like my kids. (In Louisiana, Tex-Mex dominates, so I loved experiencing new-to-me flavors and dishes). Again, get reservations in advance, because they stay packed.

We checked out the Strap Tank Brewery and Squatters Pub Brewery, both of which offered typical pub food. Both had plenty of options for our diverse group of eaters, like sandwiches, burgers, pizzas, steaks, etc.

The kids and I had a hearty breakfast at Black Bear Diner, which is a chain I was unfamiliar with. It had a large menu of typical diner fare, and is a good spot for families. I really liked the waffle.

For date night, the husband and I went to Cultivate Craft Kitchen, which we love. The menu is creative and seasonal, and we sampled the Toffee Brie, English Chips, Risotto, and great cocktails. Highly recommend, but probably not a good place for kids, hence the whole date night thing.

After loving Cultivate, we all went to its sister restaurant, Cliff Dining Pub the next night. This is more family friendly but still has an upscale atmosphere. Everyone really enjoyed this spot, and we will be back.

So, overall, the trip was a fun break for us, and I can see giving skiing a try next time. I think the area is fairly easy to navigate, though be prepared to walk forrrr—-evvvvv—errrrr in the new airport. That was a workout! For this Louisiana girl, the liquor laws are a head-scratcher, but everyone we met was soooo nice. If you have any must-see/do/eat suggestions for next time, please leave a comment. We only hit up what I threw together in a quick google search, so I’d love to know what to add, especially in warmer weather seasons. I highly recommend getting dining reservations in advance, as well as attraction tickets (the Natural History museum is on limited entry, so you have to buy tickets in advance).

Now, it’s back to virtual learning, spring cleaning, and knowing that just when we get settled in, Daylight Savings Time will be here to mess it all up again. Send margaritas, stat!

**Just a reminder–This post is not sponsored, and any included links are NOT affiliate links. My blog is not monetized, and these are places I went and spent my own money.**