Hello! Today is a special day for us. It’s our son’s fifth birthday, so I’m going to quickly post here and spend the day with our big little guy. 🙂
Joining Heather from Beauty that Moves for her This Week in My Kitchen blog hop.
—Let us pray for the families who lost loved ones in the Kansas City tragedy last Sunday. They will be greatly missed, but their legacies live on.—
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happy birthday!! everything looks so tasty, as usual jennifer. enjoy your birthday boy. 5!! 🙂
Thanks Heather! I’ve enjoyed being a part of this series so much. 🙂
You have had a very busy week in your kitchen. Great pictures!
Thanks Donna! Appreciate you stopping by.
asparagus has come into season here in England as well so we’ve been enjoying some this week too.
Hi Debby, it seems we could go through 3-4 bunches in just one week. I can’t wait for our local farmers market to start. Happy spring!
5 is the best age I think, but then the wee one in my life 5.
Your food looks amazing. Can you tell me what is in your cup with the straw?
Thanks, Tracey! 5 is a great age. 🙂 I have to keep pinching myself to remember to soak it all up. The smoothie was chocolate pear hemp from the Nourishing Meals cookbook. I blended it longer this time and it was so creamy…almost like a mousse!
Birthday greetings to your little guy, Jennifer! As always, you inspire me, friend. xo
Hi Emily! Thank you, and you know the feelings are mutual. 🙂
Yummy looking food!
Thank you Ailsa! Nice to see you here.
Looks delicious!
Thank you! A nice compliment coming from you. 🙂
Happy foods for a happy birthday! Enjoy your day with your little big boy!
Thank you so much! I’m glad you stopped by. 🙂
We had a birthday here too (13)! Love all the pics–but most especially? The straw standing in some kind of smoothie. Love it when it’s that thick!
Happy birthday to your new teen! 🙂 I had made that smoothie before, but it never turned out as well – it was as thick as a milkshake!
What in the tacos with yellow sauce? Looks yummy! Recipes for salad.
Thanks Saniel! The tacos have guacamole, mango salsa and a vegetable mixture that includes shredded carrots, caramelized onions, black (or adzuki beans, I can’t remember), and probably some red pepper. The salad is grilled vegetables (mushrooms, onions, peppers, zucchini and asparagus) on spring mix with Dreena Burton’s walnut vinaigrette (although I think I used pecans instead of walnuts). There’s a small amount of locally made, artisan goat cheese on the salad, too.