Its time for comfy clothes and pot pies

Your Saturday Morning Report

Good Morning Friends,

Reporting from Florida it looks like the cold weather is trickling in and if its cold here… I know its got to be cold just about everywhere. But not to worry because I have a plan for us this weekend that involves comfy clothes and a very comforting pot pie that is so freakin delicious.

Can you guys believe that this Newsletter is almost a year old ?!? That means I have almost reached 1 year of full time content creation ! Which was my goal for 2024 to stay consistent with posting and sharing recipes with you all and man I am so happy to have pushed this far and I am so excited to see where it will go in 2025. Yesterday my Youtube reached passed 1000 subscribers which to me is crazy! When I started social media I wanted to make some measurable goals for myself to work toward but wasn’t really sure what was an appropriate goal amount especially with all the platform algorithms working so differently. My goal for Youtube was 1000 subscribers and I am pleasantly shocked to be there before December especially given that this whole time I been just teaching myself and learning everyday. So with that I shall give myself a lil pat on the back ;)

Now enough of all the feelies - Its crunch time to thanks giving and if you are wondering what in the heck you are going to make that will be tasty and beautiful… I got you covered.

The Weekly Round Up

Creamy Butternut Mafaldine

I swear crispy shallots on top makes just about any dish taste and look amazing but the flavors of the shallots, roasted squash and even the brightness from the lemon zest on top just made this the best fall alfredo sort of pasta dish. I don’t want to call it alfredo because of course that involves heavy cream and serious amounts of parmesan cheese but the flavor and texture is so spot on - and with a essence of roasted butternut squash it really has just turned into a dish that is simply to die for….. Not really but you get the point.

* I put the link for each recipe in each title *

Homemade Vegan Pot Pies !

Its been so long since I have had a pot pie and the moment I felt that crispy cool air I knew it was time. Let me tell you, that first bite of creamy savory and cheesy pot pie goodness is just everything and the tofu was marinated so perfectly. If you are having some vegans over this holiday - you have got to share this with them and I guarantee they will love you forever.

* I put the link for each recipe in each title *

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

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New Year New Things ( why is there a paid option ? )

If you’re receiving this email, it’s because you’re on the free version of my newsletter.

The full newsletter is only available to paid subscribers, and with your support, I can pour my heart out here on the page. Because as much as I love sharing I’m grateful for this opportunity to expand on it all and connect deeper right here in your inbox.

I’ve been wanting to build something like this for a while. A Substack allows me to continue creating helpful and inspiring content while also giving me the space to elaborate on topics outside of what you see on Instagram. Substack is a place where I can do this and stay true to myself while valuing my privacy. My goal here is to connect with a smaller, more intimate audience—building a space where vulnerability is welcome and we all feel supported.

a note on accessibility.

To clarify: I don’t expect everyone to pay for my Substack. (There are a lot of these popping up everywhere, I get it.) But I do want everyone interested to be able to access this content. That’s why I’ve set my subscription cost to as low as it can go—$5/month or $50 for the year.

Let’s do the math: $50 spent annually is $4.10/month—somewhere around what you’d pay for a drink at a coffee shop. I like to think of this as a comparable comparison: it’s an experience that brings a little inspiration, warmth, and community to your day. The difference? You can always come back to this Substack for more.

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Now for next weeks teaser

A grown up version of green bean casserole - sauteed green beans with au poivre sauce & crispy shallots