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Hi friends,
I am writing this week with a heart absolutely filled with joy, gratitude, and the most wonderful memories. This week, our son Ronnie turned 30. Thirty! I can hardly believe it — I remember the day he was born like it was yesterday.
While I remember the birth of each of our four children so vividly, Ronnie’s arrival was different. Our firstborn son — I can still see Ron jumping up and down with excitement the moment he realized he had a boy! And then, the news came that our sweet baby was born with a cleft lip — something we had no idea about beforehand. I’ll never forget the flood of emotions I felt in that moment.
At just 27 years old, I stepped into mama bear mode faster than I knew was possible. I had to make lifelong decisions for my newborn son — from choosing his surgeon, to worrying endlessly: Would he eat okay? Would he have a speech impediment? Would kids be kind?
But oh, those brown eyes. From the very first moment, Ronnie and I shared a connection that words can’t capture. His eyes spoke straight to my heart, and I knew we’d navigate everything together. His incredible surgeon in Philadelphia worked magic — to this day, most are surprised to learn Ronnie was born with a cleft lip.
Watching him grow has been one of life’s greatest joys. He became a confident, kind-hearted young man, surrounded by lifelong friends who adore him. His heart of gold, his contagious smile, and his zest for life make him one of the happiest people I’ve ever known.
This week, we celebrated this milestone birthday with a brunch that felt so us. A true Family Foodie spread — French toast casserole, cheesy sausage casserole, and a spinach sausage version that was such a hit (I’ll be sharing that recipe soon!). And let me tell you… the candied bacon stole the show — sweet, crispy perfection that disappeared in no time. The mimosas came in a close second!
And the cake? Rory and Aiden made it, of course — Ronnie’s favorite gummy bear cake! Baking cakes together has become one of my favorite things to do when the boys are over. It started as a fun way to spend an afternoon, but now it’s turned into our little tradition: every time we’re together, we bake a cake. Lots of giggles, a little mess, and the sweetest memories. This one might have been our best yet — and definitely the most colorful! Too cute not to mention. 🧡
I am happiest when surrounded by family and friends in my kitchen, and this celebration filled my heart in the best possible way. Seeing all these “kids” — now grown — gathered around our table, reminiscing about the old times spent in our home, brought me so much joy and happiness. There’s nothing quite like those shared memories that come flooding back when everyone is together.
Thank you for letting me share a piece of our story with you this week. I hope it reminds you of the power of love, resilience, and the magic that happens around the family table.
With love and gratitude,
Isabel
P.S. With the 4th of July right around the corner, I couldn’t resist sharing some of my favorite crowd-pleasing recipes for the holiday. These are the dishes that always disappear first at our backyard get-togethers!
My Top 10 Recipes for a Delicious 4th of July!
- Red, White & Blue Cheesecake Popsicles: Cool, creamy, and festive! Perfect for a hot July day.
- Grilled Baby Back Ribs: Fall-off-the-bone tender with a smoky, caramelized crust.
- Mexican Street Corn on the Cob: Grilled and slathered in creamy, zesty goodness.
- Pork Butt on the Grill: Slow-cooked and juicy with crispy bark and bold flavor.
- Grilled Potatoes in Foil: Crispy on the outside, soft on the inside, no cleanup!
- Sauteed Peppers and Onions: Colorful, sweet, and savory, perfect with grilled meats.
- Chuck Steak: Affordable, flavorful, and melts in your mouth off the grill.
- Grilled Peach Salad: Sweet grilled peaches, crisp greens, and creamy cheese — summer in a bowl.
- Pork Belly Burnt Ends in the Oven: Sticky, sweet, and smoky bites of pure flavor.
- Steamed Crab Legs: Simple, buttery, and always a show-stopper.
My Summer Must-Haves...
Here are a few things I’m absolutely loving this summer — simple, useful, and perfect for making the season feel extra special:
This week's meal plan...
- Sunday: Grilled Pork Butt
- Monday: Pulled Pork Poutine
- Tuesday: Pulled Pork Quesadilla
- Wednesday: Pulled Pork Rice Bowls
- Thursday: Mozzarella Stuffed Meatballs
- Friday: Meatball Sub
- Saturday: Grilled Lobster Tails
🔪 Prep Plan:
On your prep day, get a head start on the week by seasoning and grilling the pork butt. Once it’s done and cooled, shred all of it and portion it into containers for Monday’s poutine, Tuesday’s quesadillas, and Wednesday’s rice bowls. Store in the fridge for easy grab-and-go dinners.
- Chop Your Toppings: Dice the onions, slice green onions, chop cilantro, and mince garlic. Store each in airtight containers or zip-top bags, these will come in handy for the pulled pork dishes and meatballs later in the week.
- Prep Your Rice: Cook a batch of white or brown rice and store it in the fridge for Wednesday’s rice bowls. Reheat with a splash of water for fluffy, quick dinners.
- Shred and Portion Cheese: Shred mozzarella and cheddar cheeses, and portion them into containers for poutine, quesadillas, and meatball subs.
Missed a week? Check out my last blog post, too!
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