Hey, y’all! Welcome to another edition of Sunday Supper! Each week this post gives me a chance to share a little about what’s going on in my family and offer a little recipe inspiration for the week ahead.
Did you miss me? I certainly missed y’all! If you have no idea what I’m talking about, there was no Sunday Supper last week. Why? I was on a little vacation.
Honestly, I had every intention of doing Sunday Supper, but was so into “vacation mode” that I honestly just forgot. 🤦♂️
But you know, what? That’s ok. It’s ok to give yourself a break every now and then. It’s ok to take a breather. It’s ok to take a day off. That’s been one of the hardest things for me to learn and accept as a small business owner. That “gotta hustle” attitude is ingrained in us, but sometimes it’s ok to have some down time. For me, forcing myself to take time off has really been a vital part of my success. But I digress..
Over at the Chinaberry House things are really moving along! Shingles are on the roof, they’re installing the HVAC system, and the electricians started this week, so big things are happening!
Down here in LA (that’s Lower Alabama), the temperatures are dropping. We should see a 10 degree difference in the high next week and I’m in full-on fall mode! So, soup is on the menu this week along with some cornbread.
My Quick and Easy Vegetable Beef Soup is a shortcut version of the classic, but no one will know it only took about 30 minutes to cook! Just don’t skip that vinegar at the end. It seems a little weird, but once you taste it, you’ll know exactly why it’s in there.
With that soup, I’m serving up Heather’s great-grandfather’s recipe for cornbread. And while I frequently get comments like, “Real southerners don’t put sugar in cornbread,” I can assure you that it doesn’t get more southern than Elmer Wheeles from Mellow Valley, Alabama. It’s just a measly tablespoon and it doesn’t taste sweet at all, but feel free to leave it out if you just can’t bring yourself to follow the recipe. 😁
For dessert this week, I’m sharing my Sweet Potato Cake with Marshmallow Buttercream Frosting. It’s got all the great flavor of a dense, moist carrot cake but with sweet potatoes instead. And don’t sleep on that marshmallow buttercream. As the kids say, “it’s fire!” (I think that mean’s it’s really good.) 😂
And this week’s recipe that stopped me mid-scroll is for these cute little Monster Cupcakes from my pal Julie over at The Little Kitchen. This isn’t so much a recipe as it is just a fun way to decorate any cupcakes. So, grab your favorite recipe (or even your favorite box mix) and the grass tip for your frosting bag and make these spooky little treat for your ghosts and goblins.
Hey, y’all have a great week, my friends!