I took a poll on my Instagram stories the other week asking what Thanksgiving recipes you guys wanted and there were a few people who very very much wanted some sort of healthier mashed potato situation.
The other day I took my son out to donuts. There’s this donut shop by us that always has a line out the door. But on that day… we got there early.
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.”
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!