Happy July 4th! It’s so hard to believe that July is already here. It seems like June just started. Whew!
Thanks for coming back to join me for another edition of Sunday Supper. I’ve gotten so many great supportive comments about this new weekly feature. Thanks so much for your kindness! And I’ve really enjoyed sharing a little peek into our lives each week. That was so much of what blogging used to be, but as times have changed, there just hasn’t been much room to share like that.
To start, let me thank y’all so much for the prayers for my grandmother. She was released from the hospital after nearly a week and is on the road to recovery. Again the kind thoughts and messages were much appreciated.
This past week, Heather and I had appointments to pick out brick and plumbing fixtures for the Chinaberry House. I think we both thought these would be easy picks, but they’ve proven to be a little more challenging than we expected. We’ve certainly learned that we’ve got expensive tastes and lack the budget to satisfy those tastes! 🤣 I’m working on a big blog post updating you on all that’s happening with the house and test kitchen and hope to share that soon.
This week I’m sharing a super easy recipe for stromboli that uses a tube of canned pizza dough – you know, the stuff over by the canned biscuits in the refrigerated section of the grocery store. It makes it so quick and easy that you’ll have a few extra minutes to whip up my bold and tangy homemade caesar dressing for a caesar salad to go right along with it. And my BEST Key Lime Pie is the perfect sweet complement to this meal. Also, this fried okra made in the air fryer from Kathleen over at Grits and Gouda certainly got my attention this week as we’re always looking for smart ways to lighten up our favorite foods and this one looks perfect! Just scroll on down. I’ve got some serious delicious for y’all this week…