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Hi friends,
We had such a fun weekend! It’s always a treat to have Hanna and Riley in town, and this time we were celebrating something extra special — Reis’s childhood friend’s wedding. Reis and Jordin were in the wedding, and let me tell you, it was such a joy to watch all the kids interacting. So many of them grew up together, and seeing them reconnect as adults made my heart full.
This weekend also reminded me of something I hold close to my heart — the mom squad. Back in the day, I don’t think I could have made it through those teenage years without the support of my friends, many of whom were the moms of my kids’ friends. We leaned on each other during the chaos of carpool, sports, and teenage drama. Some of those friendships have turned into lifelong bonds, and I am so grateful for that circle of strong, kind women. It truly takes a village, doesn’t it?
As we head into this upcoming week, I can’t let it pass without taking a moment to celebrate all the incredible dads out there. Whether you're a father, a father figure, or someone who simply shows up with love and support — Happy Father's Day! You are so appreciated. Watching Ron with our kids (and now grandkids!) has been one of the greatest joys of my life. His steady presence, his humor, his stories — I see those traits in our kids now, and it’s such a gift.
Here’s to a week filled with connection, laughter, and a little time around the table with the ones we love most.
With love and gratitude,
Isabel
P.S. I’ll be sharing the most delicious appetizer next week — trust me, this one has been a long time coming and is worth the wait. I can’t wait to finally share it with you!
Here are Ron's 10 Favorite Recipes in Honor of Father's Day...
My husband is pretty picky, but these are the meals he never says no to. We end up making a few of them every week, and they’ve all become regulars in our dinner rotation.
- Grilled Ribeye Steak (if he could eat this everyday, he would!)
- Sunday Sauce with Meatballs
- Grilled Baby Back Ribs
- Pork Tenderloin in the Oven
- Sausage Breakfast Casserole
- Fettuccine Alfredo
- Pork Fried Rice
- Steamed Crab Legs
- Candied Bacon
- Pepperoni Pizza Dip
Things I've been Loving Lately...
Here are a few things that have been on repeat for me lately — from style staples to beauty boosts and cozy comforts:
- Puff Sleeve Blouses - Instantly elevate any outfit. They add a soft, stylish touch without trying too hard.
- Flyaway Hair Wand - This little magic wand keeps my baby hairs in check without making them stiff or greasy.
- Wide Leg Jeans - Comfy, cool, and super flattering. They’ve officially replaced my skinny jeans.
- Weighted Vest - A game-changer for walks and at-home workouts. It adds a challenge without being bulky.
- Hoka Sneaker Dupes - All the cushion and support I love, for a fraction of the price.
- Masala Spiced Chai Powder - Warm, cozy, and packed with feel-good spices that help me power through the day. I’ve been making a cup almost every afternoon.
- Collagen Overnight Mask - I wake up with the softest, plumpest skin. Total bedtime treat.
This week's meal plan...
- Sunday: Reverse Sear Ribeye Steak
- Monday:Â Steak Nachos
- Tuesday:Â Steak and Potatoes
- Wednesday:Â Steak Quesadilla
- Thursday:Â Ham Steaks
- Friday:Â Ham and Cheese Sliders
- Saturday:Â Ham and Potato Casserole
🔪 Prep Plan:
On your prep day, get a head start on the week by seasoning your ribeye steak with steak seasoning, then store it in the fridge until you’re ready to reverse sear it. After dinner, slice and portion the leftover steak — it’ll be your protein for Monday’s nachos, Tuesday’s steak and potatoes, and Wednesday’s quesadillas.
- Chop Your Toppings: Save time by dicing the onion, chopping the tomatoes and lettuce, and mincing the garlic. Store everything in airtight containers or zip-top bags for easy access when assembling nachos, quesadillas, and your casserole.
- Prep Your Potatoes: Cube your Yukon Gold potatoes and store them in a container of water in the fridge to keep them from browning. You’ll use these for Tuesday’s steak and potatoes and Saturday’s ham and potato casserole.
- Shred and Portion Cheese: Shred the cheddar and Monterey Jack cheese and portion them into containers. These will be used throughout the week for nachos, quesadillas, sliders, and the casserole.
- Mix Glazes and Sauces: Whisk together the Dijon mustard, Worcestershire sauce, and apple cider vinegar for Thursday’s ham steak glaze. Portion out the sour cream and salsa for nacho night to make dinnertime quick and easy.
Missed a week? Check out my last blog post, too!
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