Sunday Morning Coffee: August 4, 2019

The start of the month is always an exciting time, though I can’t believe we’re already in August. July has been a FULL month, with lots of family and lots of travel. First up, my sisters and I had a great time visiting Killington, Vermont in the summer months. It’s a popular ski resort, but we had a blast getting outdoors and hiking the mountains and visiting (multiple times) the Long Trail Brewery (which has a gorgeous babbling brook and outdoor seating, and warm soft pretzels with boozy cheese).

The photos I’m including here are all from that trip. My two sisters and I (above) and many shots of the stunning vistas and fairy-tale forests. When I got home, I started reading this version of Little Red Riding Hood, illustrated by Trina Schart Hyman, which reminded me so much of the Vermont woods. It’s been on repeat during bedtime routine ever since.

What I’m Reading this Week

(Besides Little Red Riding Hood, over and over again.)

A funny and interesting interview with Chelsea Handler on her latest book, “Life Will Be The Death of Me…and You Too.”

Don’t Tell Alison Roman to Chill: a podcast episode I loved (The Cut on Tuesdays).

Text book publisher Pearson will shift all future text books to a digital model… my first job out of college was with Pearson, so I’m curious to see how their business model is evolving. Then again, I’m also curious as a student…

I think I like this idea: Instagram begins hiding the number of likes posts receive

Study shows how the American work day has changed from 2003 to 2018.

What I’m Cooking this Week

Cinnamon-Oat Peach Crisp from Bon Appetit.

Banana Cream Pie from The New York Times.

Weekly Menu Plan (in case you need ideas or inspiration):

Sunday: Grilled steaks, orzo salad, grilled veggies (peppers & zucchini)
Monday: Fish tacos, Spanish rice, and coleslaw
Tuesday: Leftovers
Wednesday: Pasta with a creamy tomato and sausage sauce, Trader Joe’s kale slaw salad
Thursday: Leftovers
Friday: Pizza at Flour bakery
Saturday: Rosemary & peach chicken, baguette, salad with balsamic dressing

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