Taking a short break...
Thank you for your understanding
Hello friends,
I’m sending out an early newsletter this week to say that I’ll be taking a short break to spend as much time as possible with my sweet mama in her final days.
She came home on hospice over the weekend and as difficult and unexpected as this is, we are keeping this in mind: what a blessing that we get to usher her to heaven’s gates. I know soon she will be free of pain and with Jesus.
I will be back soon with more recipe content for you and I appreciate your kindness and understanding during this time.
In the meantime, I’ve removed the paywall on a couple of posts. The first is one that I wrote back in February on feeding the ones we love. It’s about my mom, her breast cancer diagnosis, and it also includes a recipe I developed for a chicken adobo stir fry that is based on her Filipino chicken adobo that I grew up with.
The second recipe is this sheet pan eggplant Parmesan. I have lovely memories making it for my mom several times last summer when she was visiting me in Arizona. She loves eggplant and this was one of our favorites. I hope you enjoy it with your loved ones as much as my mom and I did together.
Thank you again. I will be back developing recipes for you soon. ❤️
Abby
Feeding the ones we love
Food is my love language. This realization of mine came to me only a couple of years ago, long after I had started developing recipes for a living and writing about dinner. I don’t remember the specifics around this realization, but I do remember that it was an
A low-carb, sheet pan eggplant Parmesan
Hi! I hope your week is going well. I am crib training our 7-month-old and feel like I’ve been in a weird, sleep-deprived fog. But my highlights this week are commitment-free evenings (my kids’ swim season is done, hooray), a really good book I finally
Sending you all the prayers and strength during this difficult time. ❤️
Prayers and warm thoughts for you and your dear mother!