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| This is my current, much loved fridge, that served me well for 13 years. |
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| This is my current, much loved fridge, that served me well for 13 years. |
This version comes together in under 30 minutes (yes, really) thanks to Melissa’s ready-to-cook black-eyed peas – no soaking required. I tossed in the last glorious scraps of my HoneyBaked ham, and let me tell you, the flavor is pure celebration in a bowl.
(Serves 4–6)
1 11-oz. pkg. Melissa’s Steamed Blackeyed Peas
1 medium onion, finely chopped
½ c. diced ham (or bacon, salt pork, or skip for vegetarian)
2 T. olive oil
1 t. ham base
2 t. low-sodium chicken base (or vegetable base)
2 c. water
1 t. garlic powder
1 t. celery salt
Freshly cracked black pepper
Cooked rice for serving (optional – I often skip it)
In a 10-inch skillet, sauté onion and ham in olive oil until soft and fragrant.
Stir in ham base, chicken base, garlic powder, celery salt, pepper, and the steamed peas.
Add 2 cups water, bring to a simmer, and cook 10–12 minutes until most liquid is absorbed and everything smells like New Year’s luck.
Serve steaming hot in bowls (slide a lucky penny underneath if you’re feeling traditional) with rice on the side or straight-up – my favorite way. Here’s to a delicious, prosperous 2026!
For the first time ever, a book review cracked the top 10. I was seriously considering launching a separate blog just for book reviews to keep them off this main site, but seeing one perform so well has me rethinking that idea. It seems you enjoy the variety here—what do you think? Should I keep mixing in book reviews, or spin them off?
As always, beautiful tablescapes made a strong showing, with three landing in the top 10 this year. I'm thrilled that you're loving my table settings as much as I love creating them!
The biggest surprise? Three of the top posts were, in one way or another, about sauces. Who knew? And true to tradition, pumpkin spice never fails to capture that cozy post-summer vibe we all crave with the arrival of pumpkin spice season.
But the undisputed champion, dominating the #1 spot by a landslide, was my recipe for the classic St. Louis Gerber sandwich. This year, I've fallen in love with sandwiches all over again—I've tried and shared more in 2025 than perhaps in my entire life combined. They've been pure joy to explore, so get ready: expect even more sandwich inspiration heading your way in 2026!
Thank you for another amazing year of reading, cooking, and connecting. Here's to more delicious adventures ahead!
So...the slate is now wiped clean, and tomorrow we begin a new year. I’ll be interested in seeing what you all find most interesting.
The
St. Louis Gerber Sandwich
Dashing
Hare Tablescape
Old
Bay Tartar Sauce
Red,
White, and Blue Tablescape
Pumpkin
Spice Latte Caramel Sauce
Hearthside
Pumpkin Bread
To view previous Top Ten Lists click one or more of the follow links:
It started with battery troubles in my car—clearly a sign that I don't drive it nearly enough. The dead battery made me late for one event, caused me to miss another entirely, and sent me down a rabbit hole of researching both jump starters and battery chargers — these are BRILLIANT! — NOCO Boost GB40: 1000A UltraSafe Jump Starter and the NOCO GENIUS5: 5A 6V/12V Smart Battery Charger. I finally felt a sense of accomplishment once I had that sorted out.
No sooner had I patted myself on the back than I took the first of two rather spectacular falls.
Of course, I have no one to blame but myself for these mishaps. I'd been utterly charmed by a whimsical holiday doormat from World Market—festive, cute, and seemingly harmless. My front porch is small, so I usually keep decorations minimal: just a wreath on the door and I'm done. But this year I'd gone all out with little pre-lit Christmas trees in urns flanking the door, a pair of lanterns, and a darling rustic Santa, so naturally the porch needed a coordinating rug to tie it all together. I placed it proudly before my December 7 ladies' luncheon and never gave it another thought. It simply didn't occur to me that a "cute" doormat on a smooth porch surface might need a non-slip pad or rug gripper underneath to keep it from turning into a launching pad.
On the second Saturday of the month, I went out to retrieve the mail and a stack of packages. (Deliveries have become a daily event here, thanks to Andrew forwarding his mail while nothing has started on repairing their fire damaged house—so I'm managing my holiday gifts, his holiday gifts, and a steady stream of work-related parcels. But I digress.) I'd just collected the mail and was stepping up onto the porch when I slipped. I ended up sprawled halfway inside the house and halfway out, the doormat launched into the yard, my shoes following suit, and the storm door closing on me for good measure.
Adrenaline and a strong desire not to become a neighborhood spectacle (don't get me started) got me back inside quickly, so I didn't fully register the damage at first. It wasn't until Sunday morning, when I tried to get out of bed, that the extent hit me: softball-sized bruises blooming across my body, deep lateral ones along my back, and a general ache in every joint and muscle.
Monday brought a small bright spot—a UPS box I knew contained my nephew's homemade Christmas cookies, a cherished tradition. Eager for my treat, I stepped outside, planted my foot on the doormat... and it shot out from under me like a rocket. This time I fell backward, ending up half on the porch, half dangling over the step, and sprawled across the sidewalk. The UPS driver witnessed the whole thing but simply drove off. Charming.
I crawled back into the house clutching the box. I tore into it like a jackal while still lying on the entryway floor, and promptly ate three cookies for breakfast. (Whatever magic my nephew works into those cookies is powerful—I transferred the rest to a freezer bag because I love them frozen, and by lunchtime I'd polished off five more.)
The rest of the week I looked—and felt—like I'd gone a few rounds in a prizefight. I began wondering if something was off with my balance until I reviewed the Ring doorbell footage of both incidents. The culprit? The festive holiday doormat I'd bought on a whim. The moment weight hit it, it skittered right off the porch. When Andrew stopped by, I handed it over with instructions to dispose of it properly. Farewell, cute but treacherous rug.
Happy New Year! Stay upright, my friends, stay upright!
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Enter the Poinsettia Spritz: three ingredients, ten seconds, and such a gorgeous, seasonal color. I served this at a Christmas ladies luncheon that I hosted not too long ago, and everyone loved it. With the bright cranberry red at the bottom, fading into a soft rosy blush at the top, finished with a rosemary sprig that looks exactly like a tiny Christmas tree. It is so pretty, and there’s absolutely nothing to it.
This seasonal wonder tastes light, bright, and
just festive enough without being cloying. It’s about the same strength as a
glass of wine so everyone can have two and still drive home. It is one of the
easiest cocktails to put together. It, seriously, took me longer to open the
bottle of Prosecco than it did to assemble the cocktail. Read to the bottom of
this post for a non-alcoholic version of this that looks just as pretty and
tastes equally good.
½ oz. (1 T.) cranberry
juice
½ oz. (1 T.) Grand Marnier
3–4 oz. chilled Prosecco or any dry sparkling wine
Garnish: 2–3 fresh cranberries + a small fresh rosemary sprig
Pour the cranberry juice and Grand Marnier into a champagne flute. Slowly
top with chilled Prosecco (tilt the glass and pour down the side for the
prettiest ombre layers). Give one gentle stir with a spoon or swizzle stick.
Drop in the cranberries and perch the rosemary sprig on the rim or let it float
like a festive little raft.
Be sure to chill everything beforehand; warm Prosecco is a crime against
humanity and also ruins the color gradient.
Zero-Proof Version (Still Gorgeous)
Swap the Prosecco for sparkling white grape juice, lemon-lime soda, or a
non-alcoholic sparkling wine. Same red-to-pink magic, same rosemary garnish,
zero hangover. Kids and designated drivers will fight over these.
Set Up a Poinsettia Bar
Put out:
- An ice bucket with mini Prosecco bottles (the 187 ml ones are perfect)
- A small pitcher of cranberry juice
- A tiny bottle of Grand Marnier with a pour spout
- A bowl of fresh cranberries and rosemary sprigs
Guests assemble their own drinks, you get to sit on the couch pretending you’re
“just checking the oven,” and everyone thinks you’re a holiday entertaining
genius.
If your Christmas spirit animal is “looks expensive but is secretly cheap and easy,” this drink was made for you. Make it once and I promise it will become your signature move every December until the end of time.
Cheers to surviving the holidays in style — one ruby-red bubble at a time.
Save this recipe, screenshot it, tattoo it on your forearm if you have to. You’re going to need it all month long.
You can grab your copy here.
As an Amazon Associate I earn from
qualifying purchases.
Many thanks to NetGalley for providing me with an advanced digital
copy in exchange for an honest review.
It’s astonishing how fast an elegant,
company-worthy meal can come together, especially when your freezer is stocked
with premium salmon. I’m a loyal subscriber to Wild Alaskan Company’s seafood
delivery service – no compensation here, I’m just a fan –, and they’ve never
disappointed. Craving coho salmon but wanting to switch things up, I stumbled
across a gem of a recipe on ovensavors.com. Boursin cheese + salmon? Sold.
Baked Boursin Salmon
4 salmon fillets (5–6 oz each), skinless
1 5.2-oz. pkg. Garlic & Fine Herbs Boursin cheese
2 T. extra-virgin olive oil, divided
2 Melissa’s garlic
cloves, minced
1 T. fresh lemon juice
1 t. fresh lemon zest
½ t. kosher salt (adjust to taste)
¼ t. freshly ground black pepper
2 T. chopped fresh parsley (optional garnish)
Lemon wedges, for serving
Preheat oven to 400°F. Lightly grease a baking dish or line with parchment
paper.
In a small bowl, combine Boursin, minced garlic, lemon zest,
lemon juice, and 1 Tbsp olive oil. Stir until smooth.
Pat fillets dry. Drizzle with remaining 1 Tbsp olive oil; season
with salt and pepper.
Place salmon in the baking dish. Spoon Boursin mixture evenly
over each fillet; gently spread to cover.
Bake 15–20 minutes, until salmon flakes easily and reaches 145°F
internally.
Let rest 2 minutes. Garnish with parsley and serve with lemon wedges.