I feel like I’m walking a fine line between diving in the deep end of pumpkin spice and trying to pace myself. I’m a gal that REALLY likes to go hard on a theme and when the seasons change… there is something deep inside me that says, “go big or go home.”
Labor day is over. The kids are officially back to school. And me? I have a running list of ALL the fall-inspired recipes that I want to make this year.
Back to school is around the corner! We have one long weekend… one VERY LONG weekend… and then we have a first grader! I’m not always the best with my lunchbox game. I get into routines that I know the kids will like, so I enjoy making these kid meal posts because it forces me to get a bit creative with the kids meals.
I wanted to get one more refreshing, summery recipe in before summer winds down. Buut let’s face it. I live in SoCal and while there are “seasons” here, ice cream season never really goes out of style. Then again, I think that’s less a SoCal thing and more of an everywhere thing.
This red pepper sauce has been on my mind for a while. It’s crazy how long I’ve been thinking about it. And then the other day I decided to just give it a go because it’s easy enough!