How are you anticipating changes in your kitchen rhythm this summer? I'm here thinking about cold meals we can have available. Tuna noodle salad is the first thing that comes to mind. Do you have any cold summer dinner dishes?

I was just scrolling through the list of names that have joined this group so far. I realized that if I had all 24 of you in a room together, I'm sure we'd have the most lovely time. What's your favorite thing to bring to a ladies' night cozy gathering at someone's house? Doesn't have to be the healthiest - what's your go-to girls' night snack? I'm often one to bring the hummus. Recently I brought fresh milled Norwegian waffles (thin and heart shaped) with jam and sour cream and that was a surprising hit.

I've been building this Recipe Box tool, and I'm so thrilled to share this with you! So far, this is a little recipe bank of my favorite fresh milled recipes, and a few other categories that I love. Fermentation projects, a few of my go-to macro-friendly recipes from the FASTer Way, and some other odds and ends. This should be a tool that can grow with me (with us), and that I should be able to keep adding to as Nourished & Strong comes more into what she's meant to be. I'd love your feedback! Let me know if you find any glitches or strange things about it. Leave a comment if you get in there and grab a recipe. I'd love to know your thoughts. And try out the muffins or the bourbon chicken while you're in there.💕 https://nourished-and-strong.netlify.app/recipe-box.html

Because every table has a first meal. This community is about three weeks old. The walls are still going up. And somehow, the table already has people sitting at it who are milling their own wheat, healing mold toxicity, tracking blood sugar in Rome, doing kettlebells between baguette rises. I'm grateful for every single one of you. Here's why. The woman who's working on baguettes and kettlebells on a Saturday. @Dusty Sessions showed up from Tennessee with three years of fresh milling under her belt and one of the most honest introductions this community has seen. She's feeding four kids real food, troubleshooting sourdough hydration ratios, and this week she did kettlebells while her baguettes were rising — which is the most on-brand thing anyone has done here so far. She also mentioned that her kids stopped being hungry all the time once she switched to fresh milled bread, which is the kind of result that doesn't show up in a study but every mama in this room understands. The woman starting over in Rome. @Emma Louise Bennett found this community by chance, which is the best way to find anything. She's a Brit living in Rome, 44, starting over, leading a slower life. She wore a CGM and learned that stress spiked her blood sugar more than food did — and that a pear was somehow the culprit nobody expected. Interesting! The woman who brought the depth. @Meagan Robinson came in with Cuban coffee memories from childhood neighbors, four home births, a mold toxicity diagnosis, and a recipe for sourdough discard English muffins that made me say "I literally said yesterday that's the next thing I want to master." She also introduced the community to an organ protein powder with full mold and heavy metal testing reports. Love that. The women who showed up first. @Crystal Henderson came in through both the bread class and the coaching, which means she already knows what this community is trying to hold together. @Ariel Di Meo called me "a gift and a light" - thanks girl!

I know I've been quiet this week. I'm getting my ducks in a row for how I'm going to use this group. I haven't forgotten about it ❤️❤️ Stay tuned for more fun in here. Your participation makes it what it can be! Here's a question for the weekend. Am I the only one who fails at something in the kitchen MULTIPLE times a week? I walk away from a pan of eggs, mess up bread dough timing, or burn grilled cheese more than I'd like to admit. What went wrong in your kitchen this week? What are you consistently messing up when it comes to making food for all your people. Share a pictures if you have photo evidence! I'm attaching a French bread load that I decided I would try to sourdough. It's flat and tough and slightly undercooked. Fun! I used the rest of the dough for focaccia and it turned out a lot more edible. The important thing to note, is that even if you make mistakes, you don't stop trying to make great food for your people! Learn by doing, and don't stop doing to learn. Cheers y'all! Have a great weekend!