Happy, happy Monday!!! Are we seriously halfway through October?!? How? Why?
As soon as Halloween is over, I feel the year wraps up pretty quickly! Not sure how I feel about it…I am trying to decorate a house here before the year ends. We will see how far I get…
Happy, happy Monday! Hope you are having a wonderful start to a new week. I am so ready for tomorrow because Starbucks will begin selling PSLs, and in case you haven’t heard yet, they are releasing a new PSL drink for the first time ever. That’s right! You’ll have two PSL options this year! I’ll be swinging by tomorrow morning and will keep you posted on what I think via IG stories.
Anyway, let’s move on to today’s new recipe…
Oh hey, beauty, hey! So excited to share this month’s recipe because it is a personal favorite. Honestly, who am I kidding? I love all of my recipes, LOL!!!
It is not a secret, I love Latin American food. I did not grow up eating it, but let me tell ya’, once you move out and explore the world, you discover many things!
I hope you enjoy this mouth-watering recipe as much as I have the past few years!
This one is brought to you by my lovely and (somewhat) creative husband.
Happy National Empanada Day! Hands down, one of my top five favorite Latin American foods. I freaking love empanadas. We are considering a trip to Colombia this year for our second year wedding anniversary and I am counting down until I get a taste of their homemade empanadas!
This is probably the most American way to make them but it is a quick (and delicious) recipe; the good news must be shared.
I was originally inspired to make Mezcal mules because one of my favorite bloggers shared a picture of one. We had an opened bottle of Mezcal that had not been used in a very long time. My mother-in-law brought it from Mexico a couple of years ago and my husband opened it, had a drink, and didn’t like it. Therefore, we never drank from it until I discovered amazing use of it.
