Growing Alstroemeria in Pots, Indoors and Out

 

Back in June 2024, I published a post about growing alstroemeria (that you can read here) and admitted I was nervous about dropping $30 on a plant that might not survive the summer. Fast-forward to today, and I’m laughing at my old self. Not only did that single plant sail through the heat, but in the summer of 2025 I couldn’t resist buying it a companion. Now? I’m 100% all-in.

 

They looked stunning all summer in the garden—lush foliage, nonstop blooms, and zero drama. But what truly blew me away happened when the cold weather hit. I brought both pots indoors, crossed my fingers, and hoped they’d at least stay alive. Instead, they exploded with growth and kept flowering nonstop all winter long. Every single day I had a fresh bouquet on my desk. Fresh-cut alstroemeria in January? Yes, please.If you’ve ever walked past these beauties at the garden center and hesitated because they looked “too fancy” or “too expensive,” stop right there. They are worth every penny.

Here’s the secret to success: In zones where winter temps never drop below 40°F, you can plant them straight in the ground. Everywhere else (like most of us), grow them in pots. Their rhizomes hate being disturbed, so digging them up every fall isn’t ideal. Just wheel the pots inside when frost threatens and watch the magic happen.

 

My new motto? Alstroemeria isn’t just a summer flower—it’s a year-round joy. If you love fresh flowers but hate the grocery-store prices, do yourself a favor and give these incredible plants a try. You’ll thank me when you’re cutting blooms in February!

Double Malt Delight: Chewy Chocolate Cookies with Whoppers

These Chocolate Malt Cookies capture everything I adore about classic chocolate malts—the creamy, nostalgic malted milk flavor that takes me straight back to old-fashioned soda fountains and malt shops. As a huge fan of chocolate malts, I am always on the hunt for a way to enjoy that iconic taste in a more portable, grab-and-go form (because who has time to whip up a shake every time the craving hits?). Cookies seemed like the perfect solution: rich, chewy, and easy to stash in a lunchbox, purse, or picnic basket.

 The dough gets a serious double dose of malt magic from chocolate malted milk powder plus unsweetened cocoa for deep chocolate richness. Then it's studded with a mix of dark and milk chocolate chips for melty indulgence in every bite. The best part? Pressing halved Whoppers (those crunchy chocolate-covered malted milk balls) right into the warm tops—they add irresistible malty pops and a fun, nostalgic crunch.

These cookies are ideal for malt lovers, chocolate chip cookie fans wanting a twist, or anyone who appreciates that retro malt shop vibe in a homemade treat. Soft, fudgy centers with crisp edges, bursts of chocolate, and that signature malted depth—pure bliss in cookie form!  

Chocolate Malt Cookies

¾ c. butter, softened

1¼ c. brown sugar, packed

2 T. cocoa powder

½ c. chocolate malted milk powder

1 t. vanilla

1 large egg

2 c. flour

1 t. baking soda

½ t. salt

1 c. dark chocolate chips

1 c. milk chocolate chips

2 dozen Whoppers, halved

Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper and set aside.  

In a large bowl (or stand mixer), beat butter and brown sugar with an electric mixer until light and fluffy, about 1 minute.  

Add cocoa powder, chocolate malted milk powder, vanilla, and egg. Mix until smooth and fully combined.  

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.  

Fold in dark and milk chocolate chips evenly.  

Scoop dough into even balls (using a cookie scoop works great) and place on prepared sheets, spacing about 2 inches apart.  

Bake 10-12 minutes, or until edges are set but centers still look soft. Right out of the oven, gently press halved Whoppers into the tops of each cookie.  

Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cold glass of milk!  

These cookies stay soft and flavorful for days—store in an airtight container if they last that long!

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I Finally Cracked the Code on Chicken Salad Chick’s Maui Mama… and Mine’s Even Better

 

Even though there's a Chicken Salad Chick location close to my home, I've never been there—and I've certainly never tasted their chicken salad. Lately, though, I've been hearing a lot about their variety of flavors, especially the one that includes pineapple and jalapeño. That Maui Mama caught my attention right away.

I make chicken salad all the time, but I'd never experimented with this sweet-and-spicy combination. I looked up several copycat recipes online and gave a few a try... but they just didn't quite hit the mark for me. So I started tweaking: adjusting ratios, adding a touch more heat and smokiness, and fine-tuning until I landed on a version I'm convinced is even better (even without having tried the real thing yet!).

One thing that's pretty widely known among Chicken Salad Chick fans is using a hand mixer with the beaters to shred the chicken—it creates that perfect fluffy, fine texture in seconds. I finally tried it myself, and wow, I'm sold. No more tedious fork-shredding for me!

Chicken Salad Chick Maui Mama (My Upgraded Version)
Makes about 4 generous servings

2 c. cooked chicken breast, shredded
⅔ c. Duke’s mayonnaise
1 rib celery, finely minced
2 strips cooked bacon, minced
⅓ c. pineapple tidbits, chopped
1 Melissa’s pickled jalapeño, minced
1 t. pineapple juice
1 t. pickled jalapeño juice
⅛ t. onion powder
⅛ t. garlic powder
⅛ t. kosher salt
Pinch of freshly ground black pepper

Place warm or room-temperature chicken in a large bowl. Using the paddle attachment on your hand mixer, shred on low speed until perfectly fluffy (about 60 seconds). This is the secret to that signature Chicken Salad Chick texture! 

Add all remaining ingredients and stir until creamy and evenly combined. 

Taste and adjust salt or jalapeño juice if you want a little more kick. 

Serve on croissants, crackers, lettuce wraps, or straight from the bowl with a spoon (no judgment here).

Sweet, spicy, smoky, creamy… every bite feels like a Hawaiian vacation with a Southern twist. Make it once and you’ll be craving it every week. 

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Beach Cocktails: Your Ticket to Year-Round Tropical Vibes (Even from Your Kitchen!), a Review

 

There's so much to love about Beach Cocktails, the fresh new book from Gibbs Smith edited by Allyson Reedy (with beautiful photography by Lauren McDuffie). First off, it's perfectly compact—roughly 5" x 8" and just 144 pages—so it slips effortlessly into a beach bag, tote, or even your kitchen drawer. The sturdy hardcover means it can handle a little sand, sunscreen smudges, or poolside splashes without falling apart. Practical perfection! 

But let's be real: the real magic is inside. I've flipped through countless cocktail books over the years, yet this one had me discovering drinks I'd never even heard of. Picture these gems: Octopus Oasis, Pink Sand Citrus Sunset, Poolside Dragon Fruit Margarita—you get the tropical drift. The recipes are clear, concise, and approachable, with stunning photos that make you want to mix one immediately.

What sets it apart even more? It doesn't stop at drinks. There's a solid lineup of snacks to pair perfectly—think Spicy Baked Plantain Chips, Area 31 Hummus, Jerk-Spiked Chicken Wings, and more. Plus, you'll find essential how-tos for homemade syrups, infusions, and sourcing those hard-to-find tropical ingredients. Frozen libations get their own spotlight (Ninja slushie experiments incoming!), and there's a thoughtful selection of mocktails that feel just as fun and creative—no booze required.

The recipes come straight from top mixologists, bartenders, and iconic spots worldwide—Death & Co, Four Seasons resorts, legendary tiki bars, and beyond. It's like a global vacation in cocktail form, all without leaving home. Classics like Mai Tais, Margaritas, Rum Punch, and Painkillers are here too, elevated with pro tips on techniques, equipment, and infused rums to level up your game.

With a publication date of April 7th, it landed just in time for Mother's Day gifting, summer vibes, or as the ultimate hostess/host present for anyone who loves a good drink (or a great non-alcoholic sip). I'm diving in this afternoon—five o'clock somewhere, right?

If you're craving that umbrella-drink escape, this is your new go-to. Highly recommend!

 

Order your copy here. 

 Disclaimer: I received a copy of this book from the publisher in exchange for an honest review. 

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Homemade Chicken Pappardelle Soup: Comfort in Every Spoonful

 

I like my chicken noodle soup hearty enough to count as a real meal, so I skip the skinny spaghetti or tiny egg noodles. Instead, I go with wide pappardelle—broken into spoon-friendly pieces. It turns the soup into something substantial and satisfying, the kind of bowl that makes the men in my life ask for seconds (and thirds). I wouldn't dream of making it any other way now.

 

 I've always sworn by chicken soup as my go-to remedy. The moment I feel the slightest hint of a cold coming on, I reach for a mug of warm chicken bone broth and sip it for a day or two—and somehow, the symptoms just vanish. Similarly I make a point to enjoy chicken noodle soup at least once a week as preventive medicine too, because let's be honest, it's delicious. Nothing could be simpler, especially when you've got homemade chicken stock stashed in the freezer like I always do. Pull it out the night before to thaw, and the next day it's basically just heating everything up, tossing in a few extras, and dinner (or lunch, or comfort in a bowl) is ready.

Hearty Homemade Chicken Pappardelle Soup

1½-2 c. cooked chicken, torn or cubed (I prefer tearing for that rustic, homemade feel)
2 qts. homemade chicken stock
2 ribs celery, sliced
3 medium carrots, diced
2 c. egg pappardelle pasta, broken into large pieces 
2 T. freshly chopped parsley 
1 T. freshly chopped chives 
Salt and freshly ground black pepper, to taste 

In a large pot, bring the chicken stock to a gentle simmer over medium heat. Add the sliced celery, diced carrots, and broken pappardelle. Let it simmer uncovered for about 10 minutes, or until the pasta is tender and the vegetables have softened. 

Stir in the cooked chicken, chopped parsley, and chives. Heat everything through for another minute or two—don't let it boil hard once the herbs are in.  Taste and season with salt and pepper as needed. Ladle into bowls and serve hot. 

Serves 6 generous portions.

This soup is pure comfort: nourishing, quick, and endlessly reliable. Whether you're fighting off a bug or just craving something warm and homemade, it never disappoints.

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Coca-Cola Carrots

 

I stumbled across this recipe while browsing Southern Living’s Easter side dish roundup, and I’m so glad I did. I served these Coca Cola Carrots with our Easter ham as I mentioned in Tuesday’s post, and they were an absolute knockout — hands down the best carrots I’ve ever eaten. 

The combination of sweet cola, savory shallots, tangy Dijon mustard, and a touch of brown sugar creates the most incredible glaze. But here’s the real secret: don’t skip the toasted pecans. They add the perfect crunch and nutty finish that takes this dish over the top.

These carrots strike that magical balance — tender but not mushy, sweet but not cloying, with just a hint of heat if you add the crushed red pepper. They feel both comforting and a little unexpected, which is exactly what I love in a holiday side dish.

Coca Cola Carrots

 6 T. unsalted butter

½ c. chopped Melissa’s shallots

4 (5-inch) sprigs Melissa’s fresh thyme*

2 lbs. carrots, peeled and sliced diagonally ¼-inch thick

1 (12-oz) can Coca-Cola

½ c. chicken stock

2½ T. country-style Dijon mustard

2 T. light brown sugar

1½ t. kosher salt

⅛–¼ t. crushed red pepper (optional)**

 ¼ c. chopped toasted pecans

Melt the butter in a large 5- to 6-quart Dutch oven over medium heat. Add the shallots and cook, stirring often, until just softened, about 2 minutes.

 Add the thyme sprigs, sliced carrots, Coca-Cola, chicken stock, mustard, brown sugar, salt, and crushed red pepper (if using). Bring to a rolling boil over medium-high heat, then reduce to a simmer. Cover and cook undisturbed until the carrots are just tender, about 8 minutes.

Using a slotted spoon, transfer the carrots and thyme to a platter; discard the thyme sprigs.

 Increase heat to medium-high and cook the sauce uncovered, stirring often, until it thickens and reduces to about ½ cup, 8–12 minutes.

 Return the carrots to the pot and cook over medium heat, uncovered and stirring frequently, until they are tender and beautifully glazed, about 8 minutes more.

 Transfer to a serving platter, sprinkle generously with toasted pecans, and garnish with fresh thyme. Serve immediately.

Make-Ahead Tips

These carrots are wonderfully forgiving for holiday entertaining. You can peel and slice the carrots up to two days ahead and store them in the refrigerator.

 For even easier serving, cook through Step 3 (slightly undercooking the carrots), then store the carrots and sauce in separate airtight containers for up to two days. Finish with Steps 4–6 just before serving so the glaze stays bright and the carrots don’t overcook.

If you’re looking for a standout side dish this Easter (or any time you’re serving ham), give these Coca Cola Carrots a try. They might just become your new favorite way to eat carrots!

 * I didn’t have fresh thyme so I used ¼ teaspoon of dried thyme

** I did not use.

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The Hair Dryer That Finally Impressed Me After All These Years

Occasionally, as you have, no doubt noticed, I like to share products with you that I find exceptional in one way or the other. In the past, I’ve shared those miraculous cleaning cloths, the carpet scraper, and the small shop vac; today I’m going to tell you about what I think is the best hairdryer on the market.

 

I've had my share of hair dryers over the years—some that wheezed like an old engine, others that took forever and left my hair feeling like it'd been through a desert windstorm. But this one? People, this is the first time that a hair dryer has genuinely surprised me.

 

My stylist mentioned the YAPOY Professional Hair Dryer when I complained about my ancient dryer finally giving up. I snagged it on a Prime Day deal (lucky timing), but even at the regular $38, it's a steal. The moment I turned it on, I thought it might launch me into the next room—the power is unreal. This lightweight handheld powerhouse (just 1.2 lbs) blasts air at 110,000 RPM and 47 m/s wind speed, drying my hair in 2-5 minutes flat. No more standing there forever, arms aching, while the heat slowly fries everything. 

 

What I love most is how gentle it feels despite the speed. It pumps out 200 million negative ions that lock in moisture for up to 24 hours, cut down on split ends, zap static, and leave my hair smooth and shiny instead of frizzy and dull. The smart settings are a game-changer: four temperature options, three speeds, a cool shot button to seal the style, plus a diffuser and smoothing nozzle for whatever look I'm going for. It's like having a pro stylist tool at home.

 

Bonus: it's surprisingly quiet at around 65 decibels (no more waking the house), energy-efficient at 1500W, and built with safety in mind—a four-layer system plus a detachable magnetic filter that keeps hair out of the intake. The ergonomic design, 360° flexible nozzle, and long 2.5m cord make it easy to maneuver, and it's compact enough for travel.

If you've ever battled a weak, noisy, or damaging dryer, do yourself a favor and upgrade. Once you experience this kind of quick, efficient drying without the damage, you'll wonder how you ever settled for less. Highly recommend. 

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