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Happy Sunday!
Isn’t it always the best time when our grown kids come back home? My heart is still so full from having Ronnie with us for the week. It brought back the sweetest memories and reminded me how powerful food is in tying our past and present together.
Let me tell you — Ronnie can eat! He has always been my bottomless pit. One of his absolute favorites is my pulled pork recipe, so of course I made a big batch. This slow cooker pulled pork is the kind of recipe that feeds both the stomach and the soul. We had it piled high on sandwiches, and later turned it into burritos with guacamole, salsa, and sour cream. So simple, so versatile, and so good.
While Ron and Ronnie were off golfing every morning at the Currahee Club member-guest (golf, golf, and more golf!), I soaked in the joy of knowing they were making memories together. Saturday night was extra special — we sat down for dinner with both of my boys, and I couldn’t help but smile listening to them laugh about their days on the course. I love that they’ve turned this tournament into a tradition. These are the little moments that mean everything to me.
And speaking of traditions… breakfasts were Ron’s department this week! Farm-fresh eggs (thanks to the amazing local farms here in North Georgia), bacon sizzling away, and yes, scrapple. He swears by cooking it all up in our favorite breakfast skillet — we’ve been using it for years, and honestly, it’s the best!
Have you ever tried scrapple? It’s one of Ron’s favorites, and I’m curious... do you love it too? Should I share my scrapple recipe with you? Let me know, because I think it might just be time!
The official “crumb catcher” of the house. Does anyone else’s dog do this? ⬇️
Our little mountain getaway once again reminded me how magical this place is. The food, the laughter, the traditions — this is what life is all about.
Wishing you a week filled with love, laughter, and maybe a plate of pulled pork,
Isabel
👉 P.S. Here’s my Pulled Pork Recipe — make a batch, and you’ll have dinner ready all week long!
A Little Food Poll for You! ✨
What do you think about Scrapple?
It’s one of Ron’s all-time favorites, but I know it can be a love-it-or-leave-it kind of food. I’d love to hear what you think!
This week's meal plan...
🔪 Prep Plan:
On your prep day, cook your big batch of Italian meatballs in Sunday gravy! Once cooked and cooled, portion the meatballs out for Monday’s subs, Tuesday’s soup, and Wednesday’s meatballs. Store each portion in an airtight container in the fridge.
While the meatballs are simmering, prep your chicken! Cook a big batch of chicken breasts. Keep some whole for Thursday’s chicken, slice or shred a portion for Friday’s salad, and season the rest for Saturday’s chicken. Store separately in airtight containers.
Want to get ahead?
- Cook a big batch of white rice — you’ll use it for Wednesday’s meatballs and Saturday’s chicken.
- Wash and chop lettuce for Friday’s salad.
- Shred cheese and prep toppings like onions, peppers, or green onions for easy grab-and-go meals.
Missed a week? Check out my last blog post, too!
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