This summer Brooke and I moved into a little house on the south end of the University of Arkansas campus. I had been in the tiny apartment we moved from for three years, and it had just gotten smaller and smaller every year. It’s such a relief to move into a house and have some room to breathe.
The best parts though, are the spaces we have outside. When we first moved in, in early June, the ginormous yellow rose bush on the side of our house was in full bloom. Any time I was outside, people walking by would compliment it, and it seems to fit well as it’s on the side of our corner house that runs parallel to Rose Avenue. Just as that was running it’s course, a squat knobby tree at the very back of our yard, started popping out bright red cherries!
We discovered that they were cherries when my mom was visiting one afternoon and bravely popped one in her mouth. They are a sour variety, and have a pretty clingy pit. The bounty has proven difficult to keep up with. Every evening I need a bigger container to collect the ripening cherries. What ripens before I get to it falls on the ground below, which is completely covered with a perfect layer of cherries. These are for our birds, squirrels, and even a young buck to share.
With more cherries than I knew what to do with and more coming in every day, I began to scheme up some uses for them. Our first cherry dessert had to be sweet enough to compensate for and compliment the sourness of the cherries. And so, I landed on blondies. I usually find these sugary chocolate-less brownies overly sweet, so they are a perfect fit. There was nothing I’d change after my first try at them, so I’ll share that recipe without further ado!
Heat the oven to 350 degrees and line a square 9 inch pan with foil.
Whisk the flour, baking powder, and salt together in a medium bowl.
In a large bowl, whisk the butter and sugar together. Whisk in the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and cherries.
Scrape the batter into the prepared pan and smooth the top. Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22 to 25 minutes, rotating the pan halfway through baking.
Let the blondies cool completely in the pan for about 2 hours before removing with the foil and cutting into squares.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Paige, whose middle name is lorrabeth, lives to hear live music, experiment in the kitchen, and explore her neighborhood. She dreams of being the tambourine player in a band, has been baking gluten free for over a year, and can’t get enough of Fayetteville’s trail system.
A little well known fact about me is that hosting is not one of my strong points.
Yes, it’s true. I am many things, but being hostess with the mostess is just not one of them.
Which is why I am a big fan of easy-peasy throw together appetizers that scream, “I’m DELICIOUS eat me now!” without having to break your back in the kitchen. (I also abhor dish cleaning, and this recipe pays favors in that regards as well. You can thank me later.). These Mexican Wontons are the perfect blend of melt in your mouth salty yum with a crisp wonton holding it altogether to give you that crunch. It’s perfection… trust me.
A friend of mine actually introduced me to this recipe several years ago during a little shindig where we all were asked to bring an appetizer and/or drink. This pairs nicely with your favorite daiquiri or margarita (lime, frozen, salted rim – thank you), and is brought to you just in time for you to try it out for your Cinco de Mayo fiesta. Or just for your friends coming over to have a little picnic on the back porch. That works too.
Without further ado, I give you…. Mexican Wontons.
1 package of wonton wrappers (typically found in the refrigerator section of the produce department) I‘ve always found mine near the Tofu in the produce section at Walmart)
1 pound pork sausage
3 stalks green onions, chopped
1 can Rotel, drained (any variety is fine, but I like the Mexican variety best).
1 cup shredded sharp cheddar cheese
1.5 Tablespoons ranch dressing
Instructions
Preheat oven to 350 degrees.
Line a regular sized cupcake pan with the wonton wrappers, using your fingers to evenly form them to the pan.
Bake for about 4-5 minutes.
This is where I tell you that cooking wontons is like broiling your bread for dinner. DO NOT STEP AWAY. Otherwise you may end up with black wontons, which tends to deter the crowd away from actually eating your masterpiece.
Once your wontons are evenly toasted to a slightly golden appearance, remove from the oven and set out to cool.
Once cool, these can be stored in a large Ziploc bag until ready to be used (I would make these the day that you plan on eating them, as they taste best when freshly toasted).
In a large skillet, brown the pork sausage until completely cooked. Drain well, and pour into a large mixing bowl.
Combine the sausage with the green onions, Rotel, cheddar cheese and ranch dressing. (Sidenote: I tend to go a little overboard on the cheese and put more than 1 cup, because… CHEESE. If you tend to not like things extra super cheesy, then you’ll probably just want to stick with the recommended 1 cup. But I promise you, you’re missing out on life.)
Once everything is well mixed, simply scoop and place evenly into the toasted wonton wrappers, serving warm.
Notes
The sausage mixture can be set aside and stored in the refrigerator until you are ready to serve the wontons, which makes it a perfect make-ahead dish to bring to a party. If you refrigerate the mixture, simply reheat in a microwave set on high, for several minutes. Enjoy
By Lindsey March: A Dollop of My Life
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Lindsey is a self-professed Sonic Happy Hour addict and lover of all things Southern (though far from a Southern Belle). Lindsey is the writer behind A Dollop of My Life, where she chronicles life as a wife to Drew and a mama to the three sweetest, most ornery boys that God has ever created. Lindsey has a pension for putting her foot in her mouth, coming across too blunt and not being afraid to be honestly truthful about the hard parts of life. You can find Lindsey on various social media platforms (Twitter, Facebook, Instagram, Pinterest).
As a child, St. Patrick’s Day meant little more to me than being sure to remember to wear something green to school so that the classroom pranksters wouldn’t catch me at every chance and give me a painful pinch and a hearty laugh. Since those guarded days of being sure to prominently wear my green, I have learned that there is much more to the history of St. Patrick and the country of Ireland than the “wearing of the green.”
According to history St. Patrick was a missionary to Ireland, and he was so revered for his work there that his death on March 17 is now commemorated as St. Patrick’s Day. He used the three leaves of the shamrock to teach about the Holy Trinity in his missions. The green shamrock is still a symbol of St. Patrick’s Day celebrations in many countries. My thinking is that St. Patrick could have never envisioned that someday little girls would wear green to protect themselves from pinches on a day set aside in his honor.
Throughout the years the people of Ireland have suffered from civil war, occupation, and famine. During the 1800’s millions of Irish emigrated because of famine and political structure. Even with all the hardships the Irish people have historically endured, they have been characterized to be generally hardworking, yet easy-going and humorous people.
When I look at my own family tree, I get a glimpse of the American melting-pot, and I find back in 1836 my mother’s great grandfather was born in Ohio with a decidedly Irish name. Abraham McHenry was born to parents who lived at the precise time in history to have possibly fled Ireland due to famine or the exploitation of the tenant farmer. My family roots grow in several directions, and one of those roots leads to Ireland.
Probably much of what I know about the Irish people is stereotypical, but I do believe it is a fact that potatoes were an important crop on their farms. Because St. Patrick’s Day will be celebrated next week, I’d like to honor my wee bit of Irish heritage from the McHenry clan with some recipes that perhaps are similar to the kind prepared by Irish women long ago. But even if you can’t find an Irish name anywhere on your family tree, go ahead, don your green and speak a little brogue, after all, isn’t everyone a little Irish on St. Patrick’s Day?
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 ¾ pounds)
1 large onion, chopped (about 1 ½ cups)
2 cloves garlic, minced
3 (14 ounce) cans chicken broth
¼ cup butter
2 ½ teaspoons salt
1 ¼ teaspoons freshly ground black pepper
1 cup half and half
1 cup (4 ounces) shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
Toppings
6 slices bacon, cooked and crumbled
Sour cream
Shredded cheddar cheese
Instructions
Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crock pot.
Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender.
Mash some of the potatoes until mixture is slightly thickened; stir in half-and-half, cheese, and chives. . Serve in bowls, sprinkled with toppings as desired.
By Anita Stafford
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray
In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt.
combine buttermilk and egg, then add to the flour mixture, stirring just until combined.
Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted into the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.
By Anita Stafford
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
AnitaStafford lives in NE Arkansas and blogs at Sugar, Spice and Spilled Milk. She believes a house can never have too many bookshelves, andconfesses that she has seldom met a food she didn’t like. Her favorite Irish saying is, “May your home always be too small to hold all of your friends.”
I grew up eating soups for a lot of suppers…and lunches.
One of my favorite lunches was soup with a grilled cheese, simply but well prepared by my mother. She introduced our family to so many soups over the years: split pea, vegetable, 21 bean, white bean chili and many more.
She’s one of the reasons that my husband and I usually have soup for at least one or two meals a week. Soup is comforting, easy to throw together and can have such a variety of flavors in one bowl.
I’m into flavor-packed things, so soup is right up my alley. I’m also super into Mexican flavors, so this Slow Cooker Chicken Enchilada Soup satisfies my need for spice perfectly.
And this is one of those easy suppers to fix for your family because whether you’re at home during the day or at work, you can just put it in the slow cooker all day and come home to a complete dinner. No fuss and it makes fabulous leftovers.
If you haven’t introduced your loved ones to the wonderful world of soup and Souper Suppers, I highly suggest you find some new recipes or dig up some old ones and dust off your ladle.
Side Note: This is my swan song post on the wonderful ARWB web site since my husband and I have just moved to Raleigh, North Carolina to start new careers. Thank you for all of the community through this site and I’ll still be cooking in NC, so please keep following my cooking and eating adventures at Think Fruitful
Grace Flack is a writer, editor and social media guru by career and a foodie and food blogger. She is an Arkansas native but has just moved to North Carolina with her wonderful husband, Jason, and she always has a mystery novel by her bedside.
When it came to the planning of our fall 2007 wedding, my husband, Josh, made only one request for our big day…he requested that we serve coffee punch at our reception. He had tasted it for the first time that summer when he came to the end of one of our wedding showers and loved it. Since serving this punch at our wedding was of such importance to my handsome guy, we made sure we fulfilled that request. We offered coffee punch to guests at the Groom’s table at our reception. It paired perfectly with the chocolate groom’s cake that was adorned with chocolate covered strawberries.
Six happy years later and this recipe is still one of our favorites, and it continues to make its way into each new season of our lives. First our wedding shower, then our wedding day, and now it is my signature drink for baby showers and play dates. It’s always a huge hit!
Sometimes, I make a batch to keep at the house for those weeks we could use a little extra boost of coffee. It’s a great treat on a summer morning, or perfect served with dessert in the evening. It’s also a great reward for mommas once the kids are down for naps. Sometimes we need an extra boost from coffee to get us through those long afternoons.
1 gallon of milk (I would suggest using only 2% or whole milk)
½ gallon of vanilla ice cream
½ gallon of chocolate ice cream
Instructions
Bring water to boil in a medium saucepan. Add sugar and coffee granules. Reduce heat and simmer, stirring continually until sugar and coffee dissolve.
Remove from heat and cool.
Combine milk and coffee mixture in a punch bowl. Just before serving, gently stir ice cream into punch bowl.
Serve immediately.
Notes
This recipe does well halved.
If I’m making this to drink on through the week, I will combine the water, sugar, coffee mixture with the milk and then put that into an airtight pitcher in our fridge. I just add a dollop of each ice cream flavor to a glass and pour the mixture over it prior to serving. This makes it easy for individual servings throughout the week.
By Jennifer Francis of The Francis Family
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Jennifer Francis is a wife, a momma of a 5-year-old boy and 3-year-old girl, and the Director of Women’s Ministry at Cross Church, Fayetteville. She and her crew are the family behind TheFrancisFamily where Jennifer blogs about the crazy daily happenings of their life. Some of Jennifer’s favorite things (aside from her adorable family) include working out, Sonic Cokes, and cheering on the Hogs in their hometown of Fayetteville.
Welcome to our #ARWB #Virtual Cookie Swap hosted by Tiffany. Be sure to add your favorite cookie posts to our Linky. Which new ones will you try?
Today, I want to share with you a recipe that I sometimes make with my goddaughter. They’re simple to make so it’s a perfect activity to make with kids. They’re also really colorful and super tasty; it’s a win-win.
Christmas Tree Sugar Cookies
You’ll Need:
1 cup powdered sugar
1 cup vegetable oil
1 teaspoon cream of tartar
1 teaspoon baking soda
2 Tablespoons vanilla extract
1 1/3 cup sugar
1 cup butter
2 large eggs
1 teaspoon salt
5 cups all purpose flour
1 tube of icing (your choice of color)
your choice of food colorings
(optional: various colors of sugar sprinkles)
How to:
Cream sugar and butter together in a large bowl Beat in eggs and oil. In a separate bowl, mix the cream of tartar, baking soda, powdered sugar, salt and flour together.
Add the dry ingredient mixture to the butter/sugar mix then stir in the vanilla extract.
Next, split up the dough into sections depending on how many colors you want to make. I usually do at least 5 so that there’s some variation but you’re welcome to do more or less as you see fit.
Blend the food coloring into your separated bowls until you’ve gotten the color you want.
Proceed to roll each color into 8-10 balls of dough, decreasing the size as you go.Flatten your dough balls into circles and then sprinkle with granulated sugar or coordinating sugar sprinkles.
Using a small star-shaped cookie cutter, cut out as many stars as you’ll need to top your cookie trees.
Bake the cookies at 350 degrees for 8-10 minutes, starting with the largest cookies first and decreasing the cooking time as the cookie sizes get smaller.
Remove cookies from baking pan and cool on wax paper. Once the cookies are cool, stack them starting with the largest on bottom, graduating to the smallest size on the top, adding a small circle of frosting between each layer to hold them in place.
Finish the cookie trees by topping them with a star and lightly dust with powdered sugar so that they resemble snowy trees.
I’ve created a printable recipe card so that you can take this recipe with you, if you like. Just right click and save, then print your desired size.
Tiffany blogs at Life Of A Lost Muse. She shares posts dedicated to things that inspire, lovely photos, creative drawings, tasty recipes, affordable fashion, and blogger love, travel, entertainment, fun tutorials and decor. You can find her at there or at her other blog, Fashion In the Forest.
I’m always looking for new ways to get my kids to eat green veggies. None of them appreciate roasted Brussels sprouts the same way I do, but I’ve recently found that they go over much better when thinly sliced and sautéed. Add some sausage and you’ve got a side dish not many can turn down.
There are just a couple of tricks to making this dish perfectly. The first one is to slice the Brussels as thinly as possible. You can do this in the food processor with a slicing attachment. Secondly, after you add the Brussels at the end, watch them carefully to keep from overcooking them. Ideally, you want a little crunch left in them when you pull them off the stove and serve them.
If you’re in charge of bringing a side vegetable this year to Thanksgiving, you can’t go wrong with these! Plus I would think you would be in no danger of bringing the same dish as someone else!
Before I had kids, I threw the best parties. Any occasion to celebrate, I would open my house and gleefully experiment in the kitchen. I would decorate my house for every holiday and had cute dishes to take to all the parties we went to. Ohhh… and I was a size 4.
Now…
There are two rotting pumpkins on my front porch which, although gross, shows signs of progress as per the fact that we actually decorated with something this year to celebrate fall. My husband Ben is already groaning that he will have to get the Christmas decorations out soon and last year- try not to judge- we didn’t even have a Christmas tree up. I can’t serve more than five people with matching plates at the moment and my “fancy Christmas dish” is a bent Christmas-colored tin that I saved after someone gifted us with a plate of cookies. Moving, having two crazy boys and just good life living have broken a thing or two along the way. C’est le ve. Ohhh and I’m not going to tell you what size jeans I’m wearing today…
Life has been very different- working full time obviously takes up a lot of time and since I’m not home physically anymore, those little free pockets of unexpected time that I had to play with flour, water and sugar in the kitchen have evaporated. These days, I need something quick, dependable yet delicious as chocolate chip cookies for pop-up dinners, community groups and parties.
I love gourmet, will forever search out the fancy and savor the special but for my plain, hectic and frugal phase of life that I am in right now, I have found my special, go-to dessert. Texas Sheet Cake.
Perhaps you’ve heard of Texas Sheet Cake before. It was my Minnesota mother-in-law who introduced me which I find a humorous irony as I’m the one FROM TEXAS but nonetheless I am thankful. At first, I was embarrassed to bring “such a basic recipe” but, event after event I watched people’s faces light up with recognition, watched their eyes close as they took a bite and carried home an empty cookie sheet. I changed my mind.
Really this is the best dessert. You can mix it in a few minutes, it only takes 15 minutes to bake and the homemade icing is a breeze. The incredibly moist, rich, and flavorful cake combined with the chocolaty, buttery icing is one of the best tastes around and because there is no way that I could just follow a recipe without changing it just a little, this cake recipe has been gourmet-ed up for you here today, but don’t worry, it also works when you just have the basic ingredients.
Oh and this is also for my Vlogging Bestie- Taylor over at Texas Women Bloggers! Hey girl! 😉
2 cups flour (OR 1 1/2 cups white flour, 1/2 cup coconut flour)
2 cups sugar
1/2 cup buttermilk
2 Great Day Farms organic eggs
1 teaspoon soda
1 teaspoon pure vanilla (home-made is best! If you can't, just buy a high quality one.)
1 teaspoon Ceylon cinnamon (I put 2 tsp in my cake!)
1 teaspoon chili powder (optional)
Icing
1 stick margarine (1/2 cup)
4 tablespoon cocoa powder
5 Tablespoon milk (or almond milk)
1 tsp vanilla
1 pound powdered sugar
optional: crushed walnuts
Cake
In a saucepan, add margarine, cocoa, oil and water. Boil for 2-3 minutes.
Mix remaining ingredients together in a large bowl. Add cocoa mixture, mix well.
Bake in a 15 x 10-in.ch jelly roll pan coated with nonstick spray at 400 degrees for 15 minutes.
Cool and frost.
Icing
Boil margarine, cocoa and milk for 3 min. Add remaining ingredients, mix well. While still warm, spread on cool cake.
Notes
Bonus: (for the nights you have an extra 15 minutes)
So much of a recipe is about presentation so on the nights you aren't running out with burning fingers and dripping icing, take a little time to make your cake look as good as it tastes!
After the cake is cool and the icing hardens, carefully cut into large squares. Stack on a plate as neatly as possible in a pyramid shape or put 1 large slice on a desert plate.
Get your sifter out and lightly sift powered sugar on top, then a bit of unsweetened cocoa. Top with a mint leaf and raspberry.
If it's for a Christmas party, sprinkle on some crumbled peppermints.
Enjoy having the best tasting thing at the party!
By Heidi Clark of The Busy Nothings
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Glammed UpTexas Sheet Cake
Cake:
4 Tablespoons cocoa powder
2 sticks margarine (1 cup)
1/2 cup oil
1 cup water
2 cups flour (OR 1 1/2 cups white flour, 1/2 cup coconut flour)
2 cups sugar
1/2 cup buttermilk
2 Great Day Farms organic eggs
1 teaspoon soda
1 teaspoon pure vanilla (home-made is best! If you can’t, just buy a high quality one.)
1 teaspoon Ceylon cinnamon (I put 2 tsp in my cake!)
1 teaspoon chili powder (optional)
In a saucepan, add margarine, cocoa, oil and water. Boil for 2-3 minutes. Mix remaining ingredients together in a large bowl. Add cocoa mixture, mix well. Bake in a 15 x 10-in.ch jelly roll pan coated with nonstick spray at 400 degrees for 15 minutes. Cool and frost.
Boil margarine, cocoa and milk for 3 min. Add remaining ingredients, mix well. While still warm, spread on cool cake.
Bonus: (for the nights you have an extra 15 minutes)
So much of a recipe is about presentation so on the nights you aren’t running out with burning fingers and dripping icing, take a little time to make your cake look as good as it tastes!
After the cake is cool and the icing hardens, carefully cut into large squares. Stack on a plate as neatly as possible in a pyramid shape or put 1 large slice on a desert plate.
Get your sifter out and lightly sift powered sugar on top, then a bit of unsweetened cocoa. Top with a mint leaf and raspberry.
If it’s for a Christmas party, sprinkle on some crumbled peppermints.
Enjoy having the best tasting thing at the party!
Heidi is a wife, mom and lover of beauty. She has been blogging since 2007 and enjoys writing about a variety of topics on her lifestyle blog TheBusyNothings.com, which she now writes with a few friends as co-contributors. Heidi is the director of social media marketing for Great Day Farms and loves that her passion for social media and writing are now what she does full time.
Growing up in Arkansas I always loved autumn. The air was crisp, the beautiful leaves started turning rich colors and the house always smelled delectable. What is it about the cool weather that inspires us to want to cook and bake again? It just feels right.
When I think of fall foods I think of warm bowls of chili, chicken and dumplings or thick and creamy potato soup. While they were always favorites, it’s what was in the oven that I became more excited about! Sometimes we would be blessed with a warm pecan pie, apple pie or something pumpkin that would get us all excited.
Fall just seems to bring us all together. It is a favorite time to have bonfires, hayrides and lots of family and friend get-togethers.
While I enjoy cooking, baking and eating, I enjoy crafting just as much. (Slight confession, maybe notquite as much as eating!) With a new season rolling around, it means time to give our décor a bit of an update. The bright colors of summer are now being replaced with deep, rich hues. Since I am all about being frugal and reusing items I start to see what I have that I can repurpose or update.
The kids picked out a bunch of silk fall flowers on a recent trip to Michaels and although I am not usually a fan of silk, I decided it would be nice as a centerpiece. Now we just needed a vase. I don’t buy vases but usually repurpose something I have on hand.
In the spirit of fall we needed something with more of an earthy feel, which is why I love burlap! I collected some ribbons in fall colors as well as some buttons, burlap and my glue gun.
3. To begin, cut your burlap so that it wraps around the entire vase, overlapping the edges just slightly. Cut the top of the burlap just at the top of the vase.
4. Using your hot glue gun, glue the burlap to the vase and then wrap it around tightly and glue the loose edges down.
5. Along the top edge of the burlap, remove one to two cords so it is slightly frayed.
6. Add a ribbon of yo ur choice and tie a bow for the front of the vase.
7. Then take a piece of jute or cord and thread them through your buttons, knotting them. Use your hot glue gun to glue them in place.
Now you have created the perfect vase for your centerpiece! Next up is the menu of delicious food!
Amanda was born in Arkansas and although lived in several other states, returned home to put down roots before starting her own family. She is now a Mama to three beautiful children living in Northern Arkansas. Her blog, The Frugal Greenish Mama is an outlet to share her adventures in motherhood from homeschooling, attempting to feed her family more natural foods and her love of crafting.
International Women’s Day was first celebrated on March 19, 1911 at a time when women were pressing for their right to work, vote, be trained, hold public office and end discrimination. It wasn’t until 1975, during International Women’s Year, that the United Nations began celebrating International Women’s Day on 8 March. This year’s theme commemorates the fight to end violence against women.
The article above includes an excellent infographic on violence against women. Of course, International Women’s Day is also about celebrating, lifting one another up and cheering the accomplishments made by women everywhere. A fun article published in the Perth, Australia news celebrates women from 10 – 111 and brings a little more “international” to our own review of the day.
Source: TheGraphicsFairy.blogspot.com
So what on earth does that have to do with Foodie Friday? (I really like to stretch the themes, don’t I?!)
Simple: it’s cause for celebration, which always involves good food! Today, we challenge you to take a can of preserves (homemade or straight from the shelf) to a female neighbor, invite a young colleague out to lunch, offer a nibble of dark chocolate to the woman you encounter every day who drives you absolutely batty or simply extend the hand of kindness (with or without food in it) to a woman in your life.
Source: TheGraphicsFairy.blogspot.com
Here in Arkansas, we are fortunate to have the Women’s Foundation of Arkansas working every day to elevate woman with the belief that an educated woman can lift an entire family out of poverty. Executive director Lynnette Watts once told me that she believes “as women, we should be lifting one another up rather than feeling threatened when another woman succeeds.” Similarly, I think women can be singularly responsible, if they so choose, for the happiness of their household, neighborhood and community. It’s a lofty aspiration, but I’m up for the challenge. Are you?
We’d love to hear how you will reach out to another woman today with a Foodie Friday spin. After all, it’s the ticket to everyone’s heart, right?
AnitaStafford lives in NE Arkansas and blogs at 
