This is probably the most tender pork chop recipe I have ever come up with. I, personally, love pork chops, but I know that not everyone enjoys a pork chop. This recipe is essentially the old classic comfort food chicken-fried steak with pork chops subbed in for the cube steak. If your grocery doesn’t normally carry cubed pork chop
Chicken-Fried Pork Chops
When I started using cornstarch in my coating flour I started getting the crispiest crunchiest results. Its such a simple thing to do and adds so much. That said – if you don’t have it, dont use it.
Chicken-Fried Pork Chops
Substitutes and Variations:
This is basically how I make my Chicken-fried steak too so you can totally use beefcube steak in place of the pork. You can also use venison. Additionally you can use chicken or turkey. You will just want to put the fried pieces into the oven at 400 for about 15 minutes to make sure they are cooked through.
Chicken-Fried Pork Chops
Suggestions for Sides:
I almost always serve this with mashed potatoes and pan gravy. I use the leftover dredge flour (its already seasoned) and add it to the leftover melted butter that I used to fry the pork in. Make a roux of that then add water (or broth) if you want brown gravy or add milk if you want white gravy.
Chicken-Fried Pork Chops
Tools that may make this recipe easier:
If you cant find the cubed pork chops at your grocery – you can ask the worker at the meat counter to run it through for you. You can also get a meat cubing attachment for your stand mixer, if you want to be able to do it yourself.
In bowl, combine flour, cornstarch, paprika, onion powder, 1 tsp of garlic powder, 1 tsp of salt and 1 tsp black pepper. In a smaller bowl, add eggs and remaining garlic powder, salt and pepper. Beat until fully incorporated.
Make a Dredging station – plate 1: One cup of flour mixture, plate 2: egg mixture and plate 3: remaining flour mixture.
Starting with plate one and moving to plate 2 then 3, fully coat each piece of pork chop on all sides.
In a large frying pan over medium high heat, add butter. Once melted, add breaded steaks. Cook for 5-6 minutes on each side (should be golden brown). Remove to a rack over a paper towel covered plate. Cook in batches until all piece are done.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a Wife and Mom. My husband, four kids, 5 dogs and 75+ chickens (and counting) all currently live in the rural Montana. We are embarking on the adventure of a lifetime as we live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)
With your help, we can continue to grow the Home Matters Party! Thank you!
We are looking for Co-Hosts. Help us Rock this party! If you are interested, please contact Donna at radforddesignstudio@gmail.com.
Link Up!
By joining the Home Matters Linky Party you are giving permission for all hosts and co-hosts to use and share any part of your post, including pictures, for party promotion, as featured posts, in party photo collages, on blogs, across social media, etc. All credits will be given to the original source.
Thank you for joining in the fun and excitement at the Home Matters Linky Party. We hope you enjoy it as much as we do. We look forward to chatting with you in the comments.
Welcome to the Monthly Book Report and Book Review Link-up #17!
On the First Wednesday of each month I will be sharing my latest read – which could be a cookbook, a celebrity chef biography or memoir, a lifestyle book, a gardening book, a homemaking book or maybe even a cozy kitchen mystery book. They may be paper books, eBooks, or audio books. I have challenged myself to read or listen to at least one book per week, and I plan to share that with you all here.
In addition to my Book Report, there will be a Book Report LInky – a chance for all of you to share your own book review blog post (TWO per blog, please). We want to see what had you page flipping, can’t put it down, totally captivated.
Lastly will be a few Featured Reviews from the previous month’s shared posts. This will be a post picked at random by the host. Each host will likely pick their own features – so that’s multiple chances to be featured!
If you have any suggestions for me on book I should check out – please let me know!
James Patterson is the most popular storyteller of our time and the creator of such unforgettable characters and series as Alex Cross, the Women’s Murder Club, Jane Smith, and Maximum Ride. He has coauthored #1 bestselling novels with Bill Clinton, Dolly Parton, and Michael Crichton, as well as collaborated on #1 bestselling nonfiction, including ‘The Idaho Four,’ ‘Walk in My Combat Boots,’ and ‘Filthy Rich.’ Patterson has told the story of his own life in the #1 bestselling autobiography ‘James Patterson by James Patterson.’ He is the recipient of an Edgar Award, ten Emmy Awards, the Literarian Award from the National Book Foundation, and the National Humanities Medal.
Brief Description of the book:
A New Orleans police detective by day and celebrity food truck chef by night, Caleb Rooney has a new title—Louisiana’s Most Wanted—in this shocking thriller from the world’s #1 bestselling author. In the Carnival days leading up Mardi Gras, Detective Caleb Rooney comes under investigation for a murder he is accused of committing in the line of duty—as a Major Crimes detective for the New Orleans Police Department. Has his sideline at the Killer Chef food truck given him a taste for murder? While fighting the charges against him, Rooney makes a pair of unthinkable discoveries: His beloved city is under threat of attack … and these would-be terrorists may be local. As crowds of revelers gather, Rooney follows a fearsome trail of clues, racing from outlying districts into city center. He has no idea what—or whom—he’ll face in defense of his beloved hometown, only that innocent lives are at stake.
My Review:
Let’s get something straight right out of the gate – James Patterson is an exceptional storyteller. So you know that this thriller is going to be a “can’t put it down” – binge reader. I was thoroughly impressed that he was able to incorporate the cooking and restaurant world without it seeming forced or faked. You immediately fall in live with the main character, Caleb, and want nothing be for him to right the wrongs and save the day. I know so many folks may question the fact that he somehow manages to investigate things faster than the FBI – but it’s a fictional story – not a true crime retelling. Just get your cozy cup of cocoa and enjoy this read in a colder weekend.
This Months’s Featured Posts:
These are posts that stood out from the list of linked up posts last month. I hope you will hope over and check out their review. And don’t forget to link-up your own book-centric posts – YOU MIGHT BE NEXT WEEK’S FEATURE!
1. Please take some time to poke around and visit some of the other links.
2. Please take some time to check out your hosts and co-hosts on social media.
3. We appreciate the variety of blogs on the www; however, the Book Review Linky is for links related to Books. Please link accordingly.
4. All Captions need to be Family-Friendly and PG. If your post has EXPLICIT content, you must label it in the caption. If you DO NOT DO this your link will be removed.
5. You may add TWO Book-Centric Post per URL.
With your help, we can continue to grow the Book Review Linky Party ! Thank you!
We are looking for Co-Hosts. Help us Rock this party!
By joining the Book Review Linky, you signify permission for the listed Hosts to share your posts and images here and receive an email reminder when our next Book Review Linky is LIVE.
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
I hope that everyone that celebrates was able to have a lovely Thanksgiving with your friends and family. We celebrated a few weeks early when most of our family could be there. My middle son is currently at Army Basic Training so we missed him. He will be able to come home for Christmas though and I can’t wait to make him a full Holiday meal.
What have you been up to this past week?
Just #ICYMI – one of the most popular recipes from the blog this last week was Jalapeno & Pepperoni Pizza
Jalapeño & Pepperoni Pizza
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
This recipe is based on the very popular Chicken Satay with peanut sauce that is found in Thai and other Asian cuisines. It is not exactly a classic satay, but has the same familiar flavor. Coconut & Cilantro Chicken with Thai Peanut Sauce may not be your first idea for a Weeknight meal, but it will be after you see how easy it is to make.
Coconut & Cilantro Chicken with Thai Peanut Sauce
This recipe may have some flavors and even ingredients that you are not used to. Make sure that when you select your coconut milk that it is the kind with full fat – usually in a can. You do not want the type meant for drinking, but for cooking. It should have a solid mass in the can along with the watery liquid that you need to reincorporate (it separates after it’s canned). You can use whatever brand of Sriracha sauce you prefer.
Coconut & Cilantro Chicken with Thai Peanut Sauce
Substitutes and Variations:
I’ve listed boneless skinless chicken thighs in this recipe. You can definitely use chicken breast or even chicken tenderloins – which would make it more of a satay style. If you don’t have fresh cilantro, you can use dried cilantro. You will just need to cut the amount in half. You can also use whatever type of peanut butter your prefer or already have on hand. If yours is sweeter than most, you may had more soy sauce and/or rice vinegar to bring down the sweetness.
Coconut & Cilantro Chicken with Thai Peanut Sauce
Suggestions for Sides:
I would suggest a rice side dish. You can go with a simple fried rice. Or even simpler and just serve with white rice, cooked with a little bit of rice vinegar. It is also good with some fresh naan and eaten almost like a taco.
Add ingredients for chicken marinade to a blender and blitz until smooth.
Add chicken to a zippered bag or food storage container and pour marinade over top. Let marinade in the refrigerator for at least 30 minutes (up to overnight).
Add ingredients for the peanut sauce to a blender and blitz until smooth. Transfer the sauce to an airtight container (like a mason jar) and store in refrigerator for up to two weeks.
Preheat grill to high heat (400degF).
Remove chicken from marinade and place on hot grill. Cook for 7-8 minutes on each side or until temperature probe reads at least 165degF in center of thickest piece.
Remove from grill and serve with drizzle of peanut sauce and cilantro leaves.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
I am a big fan of breakfast for dinner. Breakfast tends to be so much more hearty with the standards of meat, eggs, cheese and bread. I may be biased because I love to find ways to make meals with eggs – but backyard farm fresh eggs make it taste just so good. I am also a big fan of the smash taco trend. They are so fun to eat – and make! These Breakfast Smash Tacos are super easy to make, very filling, and full of flavor. If you want to really change things up for your next taco tuesday than this is the recipe for you.
Breakfast Smash Tacos
Tacos are such a great and easy meal – especially for a busy house with lots of people. If you set everything up, people can build their own, making it easy to eat on the go and in a “come and go” type setting. I know this isn’t ideal for dinners but some times you just cannot get away from it. When one kid has basketball practice and another has debate and another works the evening shift, you can’t always sit down to a meal together. Tacos are one of those things that just works for those kind of nights. I also love that tacos are easy to customize for each eater – you don’t like tomatoes? no sweat – just don’t add them when you make your plate.
Breakfast Smash Tacos
Substitutes and Variations:
You can use spicy or other flavored breakfast sausage than just the regular if you prefer for these tacos. You can also use different toppings – even some hashbrowns or country potatoes would be go on top. You can also fry an egg for each taco instead of scrambled eggs – though this is much more time consuming and difficult to have all ready at once. You can also use whatever hot sauce (or salsa) you like. I have included my Tomatillo salse recipe below, since that’s what we like on our eggs.
Breakfast Smash Tacos
Suggestions for Sides:
I like to make some “fiesta” potatoes with these tacos. I just slice or cube up some potatoes (no need to peel them) and toss them in a bit of taco seasoning. Then I add some oil to a hot pan and fry them for a bit. Reduce the heat to medium then cover and let cook for about 10 minutes, stirring occasionally so they don’t burn. They are also really good with some classic rice and beans.
Breakfast Smash Tacos
Tools that may make this recipe easier:
While I do recommend that you use a burger press or smasher of some sort, because they are designed to make sure you get evenly flattened patties, you can use your smaller frying pan and just press down the center of it. You will also need a wide spatula to make flipping these easier, they are sometimes called pancake turners.
Tear or cut parchment paper into 6inch squares (you will need at least 19). Place a tortilla on the center of a parchment square. Using a 2oz food scoop, place a portion of sausage to center of each tortilla. Cover with another layer of parchment paper. Use a burger press (or small frying pan) to flatten out each scoop of patty mixture on to each tortilla. Repeat with remaining tortillas. **Meat should be pressed all the way to the edge , and even over hanging. It will shrink up while cooking.
In a bowl, whisk together eggs and taco seasoning. In a large frying pan over medium high heat, soft scramble eggs. Remove from heat and keep warm.
Begin frying patty/tortilla, patty side down, in same pan bacon was fried in. Cook for approximately 3 minutes on patty side, then flip and cook for 2 minutes on tortilla side. Repeat with remaining smashtacos.
Add a portion of cheese to the top of each taco along with a dollop of sour cream. Top with portion of eggs. Add salsa and/or hot sauce, if desired.
Add all ingredients to the blender. Blend until smooth (this is a loose salsa) .
Transfer to quart jar and secure lid. Store in refrigerator for at least 30 minutes before serving.
Can be stored in refrigerator (in airtight container) for up to 10 days. Be sure to Shake before each use.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a Wife and Mom. My husband, four kids, 5 dogs and 75+ chickens (and counting) all currently live in the rural Montana. We are embarking on the adventure of a lifetime as we live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)
With your help, we can continue to grow the Home Matters Party! Thank you!
We are looking for Co-Hosts. Help us Rock this party! If you are interested, please contact Donna at radforddesignstudio@gmail.com.
Link Up!
By joining the Home Matters Linky Party you are giving permission for all hosts and co-hosts to use and share any part of your post, including pictures, for party promotion, as featured posts, in party photo collages, on blogs, across social media, etc. All credits will be given to the original source.
Thank you for joining in the fun and excitement at the Home Matters Linky Party. We hope you enjoy it as much as we do. We look forward to chatting with you in the comments.
You’ve trained for months, packed every essential item, and finally arrived at the starting point of the Everest Base Camp trek. The excitement is real. But a few days into the trail, the fatigue hits harder than expected. Your head throbs, your energy drops, and suddenly every step feels heavier.
Often, what trekkers mistake for altitude symptoms is actually dehydration.
Hydration is one of the most overlooked but critical aspects of the Everest Base Camp (EBC) trek. The high altitude, dry mountain air, and long trekking days drain your body’s fluids faster than you realize. Without proper hydration, even well-prepared trekkers can experience headaches, dizziness, or heightening symptoms of Acute Mountain Sickness (AMS).
This blog breaks down exactly how to stay hydrated on the EBC trek, how much water you need, the best way to carry it, safe purification methods, and practical habits you can adopt to keep your energy stable day after day.
Let’s explore the essential hydration strategies that will help you trek safely and reach Base Camp strong, alert, and fully prepared.
How Much Water Should You Drink During the Everest Base Camp Trek?
At altitude, your body works overtime. You breathe faster, lose moisture more quickly, and sweat more during long trekking hours. Most experts recommend drinking 3–4 liters of water per day on the Everest Base Camp trek.
This advice doesn’t just apply to Everest. If you’re trekking the Manaslu Circuit Trek or other high-altitude trails in Nepal, similar hydration strategies are essential. On these routes, the combination of long trekking days, dry air, and rapid elevation gain can quickly lead to dehydration if you aren’t careful.
Your hydration needs increase depending on:
Elevation gain
Daily trekking hours
Cold, dry conditions
How your body adapts to altitude
Signs You’re Not Drinking Enough
Many dehydration symptoms look like altitude sickness:
Dry mouth and cracked lips
Dark yellow urine
Headaches or lightheadedness
Fatigue or irritability
An easy check: Your urine should be pale yellow.
A Good Rule of Thumb
Drink 500–750 ml of water for every hour of trekking, plus fluids during meals and breaks.
To help you stay on track, set reminders on your watch or phone—or simply make a habit of sipping every 15–20 minutes.
What’s the Best Way to Carry Water on the EBC Trek?
Choosing the right water-carrying system is key to staying hydrated without hassle.
Reusable Bottles
Great for:
Filling with boiled water from tea houses
Mixing electrolytes
Preventing freezing with insulated sleeves
Hydration Bladders (CamelBak-style)
Perfect for hands-free sipping while trekking.
Pros
Encourages frequent drinking
Convenient and efficient
Cons
Tubes can freeze above 4,000m
Harder to clean
If you plan to use a bladder, keep it insulated and blow air back into the tube after every sip.
Best Setup
Many trekkers carry:
1 hydration bladder for drinking while walking
1 insulated bottle for electrolytes or backup
Test your water system on training hikes before the trek, it makes a big difference.
Is the Water Safe to Drink on the Everest Trek?
Short answer: Not unless you purify it.
Even if water looks clean, the mountain environment can expose it to bacteria, parasites, or contamination.
Where Trekkers Get Water
Tea houses (boiled or filtered water for a fee)
Public taps (must be treated)
Streams and rivers (always purify)
Avoid single-use bottled water, it’s expensive and adds plastic waste to a fragile environment.
Best Water Purification Methods
Boiling: Most reliable; boil for 3+ minutes at altitude
Purification tablets: Lightweight and highly effective
UV purifiers (SteriPEN): Fast and reusable (bring extra batteries)
Most trekkers carry both a SteriPEN and tablets as a backup.
Pro tip: Treat your water at night to avoid morning delays.
How to Stay Hydrated While Reducing Altitude Sickness Risk
Hydration plays a major role in how well your body adjusts to altitude. Dehydration reduces oxygen delivery and can worsen AMS symptoms.
Hydration Helps With
Better oxygen circulation
Reduced headaches
Smoother acclimatization
Stable energy levels
But hydration is only part of altitude management. Always combine it with:
A slow ascent
Proper pacing
Enough sleep
Planned acclimatization days
Should You Use Electrolytes?
Yes, especially at altitude.
Electrolytes help your body absorb water more efficiently and restore minerals lost through sweat and increased urination.
Good options include:
Nuun
Liquid I.V.
DripDrop
ORS packets
Use electrolytes:
In the morning
Mid-day during hiking
After trekking to recover
Avoid sugary sodas or energy drinks, they dehydrate you more.
Hydration Tips from Experienced Everest Trekkers
Veteran trekkers tend to follow the same habits:
Drink 500 ml upon waking
Sip water every 15–20 minutes
Refill bottles at lunch
Always pair hydration with electrolytes
Common Mistakes Beginners Make
Only drinking when thirsty
Forgetting to purify water
Carrying too little capacity
Letting water freeze at night
Cold-Weather Hydration Tips
Drink warm tea or soups at tea houses
Use insulated bottles
Store water inside your backpack
Reduce caffeine late in the day
If nighttime bathroom trips are an issue, stop drinking large amounts an hour before sleep and sip herbal tea instead.
Conclusion:
Hydration isn’t just a helpful habit on the Everest Base Camp trek, it’s a survival strategy. Drinking 3–4 liters a day, purifying all water, and balancing fluids with electrolytes will help you stay energized, think clearly, and adjust better to altitude.
Make hydration intentional, not an afterthought.
With the right preparation and daily routine, you’ll give yourself the best chance of reaching Everest Base Camp safely and confidently.
Drink smart, trek strong, and enjoy the journey to one of the most iconic destinations on Earth.
Looking for an autumnal pumpkin based dessert that is NOT pie? Then you came to the right recipe blog. This moist cake is so delectable you are going to crave it all year around and not just during the holidays season. Pumpkin & Cream Cheese Swirl Cake is so easy to make you can make it in advance, or last minute for your potlucks and family get together.
Pumpkin & Cream Cheese Swirl Cake
You can use canned puree for this – just make sure its not pumpkin pie filling. You can also make your own puree pretty easy. You just need a sugar pumpkin and an oven. Simply cut the pumpkin in half, scoop out the seeds and lay cut side down on a parchment paper covered baking sheet. Bake in a 400degF oven for 45 minutes. Scoop flesh from skin into blender and blitz till smooth.
Pumpkin & Cream Cheese Swirl Cake
Substitutes and Variations:
You can skip the chopped pecans on top if you don’t care for them. They add a nice texture to the cake. You can use Neufchâtel cheese in place of the cream cheese if that’s your preference.
Pumpkin & Cream Cheese Swirl Cake
Tools that may make this recipe easier:
You will need a 13×9 glass baking dish, parchment paper and a whisk for this recipe. A hand mixer would make it easier but a hand whisk works just fine too.
1tbspPumpkin Pie Spice Blendginger, cinnamon, clove
2tspBaking Powder
1tspBaking Soda
1tspSalt
½cupPecan Pieceschopped
For the Cream Cheese Filling
18ozCream Cheesesoftened
1Large Eggbeaten
½cupSugar
1tspVanilla Extract
Get Recipe Ingredients
Instructions
Preheat oven to 375degF.
In a bowl, combine pumpkin puree, eggs, oil and sugar. Once fully mixed add flour, one cup at a time. Lastly add baking powder, baking soda, salt and pumpkin pie spice blend.
In a separate bowl, whisk together cream cheese, egg, sugar and vanilla extract.
Line a 13×9 baking dish with parchment. Pour cake mixture into dish and spread out to the corners.
Use a tablespoon to spoon cream cheese mixture pools evenly over the cake batter. Use a knife to swirl the cream cheese to make a "marble" effect. Sprinkle with walnut pieces. NOTE: Do not push the cream cheese to the base, it will burn.
Bake for 40 minutes or until toothpick comes out clean in the center of cake (not the cream cheese). Cool on a wire rack for at least 30 minutes before using the parchment to remove the cake from the dish. Cut into 18 even squares.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
We got to have a mini adventure for my husband’s birthday this last weekend. We ventured down into South Dakota to mark Mt. RUSHMORE off the bucket list. It was spectacular. Really a sight to behold and much bigger than expected. We found this really cool viewpoint from one of the many tunnels around the area. We also stopped at devils tower and got some fun night pictures.
What have you been up to this past week?
Just #ICYMI – one of the most popular recipes from the blog this last week was Spicy Pollo Asada Tacos
Spicy Pollo Asada Tacos
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
