In the words of Staind, it’s been awhile! I’ve kept up on posting new recipes every week, but otherwise, I’ve been taking a bit of a break. Most of it intentional – I’d fully planned on taking time off to enjoy the remainder of summer and to get my kiddo settled into grade school.

Speaking of grade school, we’re all adjusting to the new norm. Slowly. For me, I’ve gone from being full-on stay-at-home-mom to mom of an all-day kindergartener. Weekdays at home are long, eerily quiet, lonely, glorious, relaxing, and unnerving. My kiddo is loving it, but I definitely have mixed feelings (and a lot of them) about this whole having-a-kindergartener thing. I’m so excited to have more time to work on Kitchen Treaty, though!

Meanwhile, I’m SO READY to embrace the cozy of fall. Yesterday was sunny and crazy warm – it hit 90 degrees in some areas of the Pacific Northwest! Pretty unexpected weather when we’re looking October in the face. We took a picnic dinner to the beach and soaked in the last few rays of sun. The sunset seemed especially poignant – after the record-breaking gray-on-gray of last winter, I think we are all feeling like yesterday was our last glimpse of sun for the next six months. Which, of course, will not be strictly true. But maybe kind of.

Speaking of the coziness of fall, I have to share with you all that Nutpods came out with a Pumpkin Spice flavor! I was alllll over that and bought four boxes. It’s pretty good, though I was hoping for a bit more whack-me-in-the-face pumpkin spice flavor. Still delicious and still worth buying, but I guess on those days when I really need a pumpkin punch, I’ll amp it up with some of my healthier pumpkin spice latte syrup because I can’t not. More pumpkin spice is ALWAYS better!

Have you broken out your slow cookers and/or Instant Pots for the season yet? We have! I’ve been all over this chili recipe lately. Yep, more pumpkin! Hello Glow shared a fabulous round-up with some glorious slow-cooker recipes this week; take a look here (and hey! There’s yours truly!)

More goodness from around the web:

Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes from The First Mess. With both slow-roasted cherry tomatoes and a creamy cauliflower-cashew sauce. Decadent + plant-based. Right on.

Homemade Oreos 3 Ways from Love and Olive Oil (recipe originally from the incredible-looking new Bravetart cookbook). My kiddo wants some of these in her lunchbox – any flavor will do. I’m just gaga over that floral embossing.

Pizza Beans from Smitten Kitchen. JUST HELLO.

Loads of vegetarian lunchbox ideas from The Muffin Myth. Here and here!

Harvest Squash & Ricotta Stuffed Shells from Foodiecrush. If you can eat dairy please make these immediately so that I can live vicariously. 😉 These look unreal.

Green Chili Potato Stew from Cookin’ Canuck. This looks SO COMFORTING.

Kalyn’s Kitchen recently shared this Roasted Summer Squash with Pesto & Parmesan recipe. I looove the looks of this.

This fall panzanella from Cotter Crunch. YESSS.

Off to make (and photograph) some applesauce and chickpea burgers. Can’t wait to share them soon! Until then, have a great weekend.



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