Friday Thoughts
I wasn’t sure I’d get this post up in time for it to still be a “friday” post! #life #summer #sendhelp (Although “Saturday thoughts” has a nice ring to it, too.) 🙂 But I pulled it together in between summer tennis tournaments, being foreman over kids’ summer chores around the house (gah, worst job ever, I need a raise), and staying afloat with general life stuff.
Lots of randomness today as always!
Don’t forget to comment with any and all of YOUR thoughts – whether they relate to anything I said or not! (Just a reminder, none of the products I recommend below are sponsored – I’ve bought them all myself and am recommending them because I love them.) 💗
Baking Steel
Have you used a baking steel??
I’ve had an ancient pizza stone since the dawn of time – we use the old, beloved thing for our homemade pizza. While I’ve heard a lot about baking steels for pizza, I never took the plunge.
A few months ago we were at my SIL’s house for homemade pizza, and she was baking them on a baking steel. It was awesome seeing a baking steel in action! The pizza crust was AMAZING baked on that thing.
Fast forward and my SIL, Angela, surprised me with money to buy a baking steel for my birthday! Apparently my face pressed against her oven each time a pizza baked in her oven gave me away as to my intensity surrounding the baking steel. 😉
I ended up buying a 3/8-inch thick baking steel from 222Steel (same place she got hers), and while I’m slightly concerned I’m going to pull a muscle from lifting the crazy-heavy piece of baking steel each time we use it, it has been so fun, and honestly, we’re eating way better homemade pizza because of it.
I’d love to hear your experience if you bake with a baking steel!
Skin Stuff
I’m hesitant to change up my skin care routine because I’m not getting any younger, my skin is more sensitive as I get older, and also: I’m lazy.
I use countertime from BeautyCounter (and have for years) for most of my skin care needs. I also use this face wash at night and this facial sunscreen {aff. link} when I need it. (Makeup is a whole other story we can get into another time.)
Recently, I added this much-talked about essential oil “bae” routine from The Daily Essential Co. I’ve been using jojobae in the morning and skinbae at night and I am absolutely loving the way my skin feels -softer, more resiliently moisturized, and just overall healthier.
These both have a strong-ish essential oil fragrance – so I can see some people not loving the smell, however we use essential oils occasionally around here, so the smell is actually nice and comforting to me and not off-putting.
Anyway, I’ve been really, really happy I’ve added them into my quick morning and evening routine!
Cooking for 250+ At Camp
Many of you know I was in charge of all the food for a church girl’s camp for five days the second week of June, and I’m happy to report: IT IS OVER. And: WE SURVIVED!
And: I HAVE A LOT OF TIPS TO SHARE IN CASE YOU EVER FIND YOURSELF IN A POSITION WHERE YOU SOMEHOW INNOCENTLY AGREE TO COOK FOR 250+ PEOPLE IN THE MOUNTAINS.
I’m putting together a massive post with tons and tons of details, printables, menus, budget, what worked, what didn’t. That shall come soon!
In the meantime, I thought I’d give a few quick highlights (I mentioned a few of these on Instagram, but I am including a few more as well):
- I printed out huge versions of the menu and daily timeline instructions so that my awesome committee didn’t have to rely on me for delegating each task. We taped these to the walls of the rustic mountain kitchen and it was an amazing help. I created them in Photoshop and printed them as engineering blueprints at Staples (for just a couple dollars each), but I’m working on a printable/editable version for my big, huge blog post coming soon to a blog near you. 🙂
- one of the committee members, Jill, brought this cute little chopper {aff. link} with her to camp. And aside from being cute, it saved our bacon on several occasions when we needed to chop up toppings (and a lot of them). I’ll never chop tomatoes, strawberries, onions or any other variety of other ingredients for 270 people without this thing in my life. I don’t own one personally, but I probably need to change that. Spoiler alert: just ordered one.
- Jill also convinced us to dress up each night in a themed (very simple!) costume. It was a last minute idea (literally the night before we were supposed to leave), so we didn’t necessarily plan the meals with a specific theme, but she made it work. This was entirely outside of my creative wheelhouse. I was confident planning the food. Costumes? Not so much. So she took the reigns and brought us all a variety of props to use…and the girls LOVED it. They thought it was so fun and hilarious. Lesson learned: Mel, be more fun. Also, invest in a muumuu.
- My committee and I baked and froze all of the desserts ahead of time, and I would like this to be an official PSA that baking, frosting, sprinkling, and freezing sugar cookies works brilliantly. We made over 300 of these swig sugar cookies (swapping baking powder for the cream of tartar) and once thawed, they were as fresh-tasting as the day they were made (and to say they were a hit would be a complete understatement). I also made a gluten-free version for our GF girls swapping gluten-free flour for the all-purpose flour and making sure the sprinkles were gluten-free.
- I also made nine sheet pans of this s’mores cookie recipe (transforming it into a bar cookie). Tripling the batch and splitting it between two half sheet pans worked very well.
More to come on this front. Stay tuned!
Summer Schedules/Bread Making Businesses
Summer schedules are always…interesting. Just when I think I have things figured out, we enter a new summer with new ages of kids (hello, teenagers, you make life fun and “interesting”) and I have to kind of rethink everything.
This summer in our household, my two oldest (18 and 16) are working full-time jobs in a warehouse doing equipment assembly, my third oldest (14) is working a few shifts a week at our small-town ice cream shop, my 13-year old is enjoying a bit of freedom before summer jobs hit him smack in the face in future years (and he also works a bit for us on our property), and my resident 10-year old started her own bread making business.
She’s following in the footsteps of her entrepreneurial brothers – several of them have spent their tween-year summers making, freezing and selling cookie dough.
Two weeks in and I am so impressed with how well she can churn out 10-12 loaves of bread in a day (she sells it 1-2 days a week for $5/loaf)! She’s selling this rosemary bread and this French bread. She already has some loyal customers, and it’s been a great way for her to earn some money toward things she wants to save up for and also to help with some refugee projects (see below).
What do your summer schedules consist of?
Some Volunteering
For the last few months, I’ve been volunteering at a local refugee agency, and I’ve been able to bring my kids along to help to a few events (move in families to new apartments, deliver meals to refugee families staying in temporary lodging, and a few other things). It’s been a really eye-opening, humbling, amazing experience for all of us.
Recently, my kids spent hours making bracelets and beaded animals to pass out to the children of refugee families when we are delivering meals.
Aside from the joy of giving them out to the cute kids riding their bikes through the hallways of the temporary housing center, it made me remember and realize how fun it is for my kids to have a crafty/creative summertime project going on.
I think we might just keep a small table set up so they can continue making these bead animals, the bracelets, and other crafty crafts we find.
This is the book we use {aff. link} for the bead animals. Not gonna lie and don’t wanna brag, but I’m really good at making the frog (er, after I had to have my 14-year old show me how to do the arms).
We also made the bracelets out of these glass seed beads aff. link (once I googled an easier way to thread them using a needle, we started rocking!).
Do you have any other fun craft projects for us this summer? It’s good for all of us (including the teenage boys!).
Random Recipe Note
You know this stellar strawberry rhubarb pie?
Well, I went to make it for Father’s Day and realized I had forgotten to buy strawberries. Fantastic.
Having already traipsed through the wilderness of our side yard weeds to harvest rhubarb, I was not about to give up.
So I searched high and low through the also-wilderness of my disorganized freezer and found a frozen triple berry blend (from Costco). I subbed the frozen triple berry blend for the strawberries, increased the cornstarch by 2 tablespoons, and went for it.
And it was probably one of the best pies in the history of ever. Moral of the story: maybe, always, forget the strawberries??
The End
Thanks for making it this far! I appreciate each and everyone of you so much. All the things you share with me and all the support you give me day after day, year after year. I LOVE hearing from you.
I love it.
I have lots of recipes to post this summer and some fun video projects to come! But like many of you, I’m also trying to be intentional about the time I have at my disposal. And life gets so very real at times (read: kind of hard). So we’ll see how it all plays out!
I’m actually currently buried in 15-20 pairs of golf pants as we try to figure out the right sizing/type of pants for my son who is preparing to serve a church mission to Brazil (he leaves in August), as well as hanging out with two litters of piglets born on our very faux farm recently.
Time is fleeting. My goal is to sidestep the stress I often feel in certain circumstances and really, truly be grateful for each moment I have with the people I love.
Wishing you a happy, happy summer!
173 Comments on “Friday Thoughts”
Ok, I need a baking steel tutorial! I finally got one and we’re so excited! Except, pretty sure there’s a learning curve I wasn’t quite expecting…
If I leave it in the oven, I’m thinking I can’t put glass pans on it? I have a enameled cast iron pot – and I when I put that ON the baking steel, I was kind of worried the shelf being way too heavy!
I finally tried pizza on it, and it was really hard to get the pizza on to the steel! So I came back here to see what you said about baking steels – and I saw you had the pizza on parchment paper – do you make the pizza on parchment and then just slide that right on to the steel? Definitely trying that next!
How do you clean your steel? Do you just leave it in the oven to burn off?
Hi Molly, I don’t leave my baking steel in the oven (I want/need to but haven’t started doing that yet), so I’m not sure about the weight – I *think* as long as the oven rack holds up to it, it should be fine, but I agree, that is a heavy combo. My SIL makes pizza on her pizza steel without parchment – they use flour or cornmeal and spread a good amount of that on the pizza steel and the dough slides off easily onto the baking steel. I usually let the steel cool and either brush it off or vacuum off any dry spots (but if there are cheesy spots that are stuck to it, yes, I let it burn off)
Hi Mel,
This has nothing to do with cooking but I thought I remember you saying at some point that you follow along to an exercise program or videos at home. It may have been in one of your Instagram stories but I don’t remember. If you get a minute could you tell me what it is? Thanks!
Hi! Super interested in all the details on how you cooked for that huge camp. Did I miss the post or is it still coming? Thanks!! You’re awesome!!
Dear Mel, I frequently come to your website to look for great recipes. (I originally came across your site when I needed a lemon bar recipe for my mom’s birthday; they are her favorite, and your recipe rocked it. My mom said they were the best bars ever so thank you).
I had not been back for a while and whenever I come to your website, I always find so much more than amazing recipes. Your “Friday Thoughts” truly inspire me. Very belatedly, I wanted to let you know how very sorry I am to hear about the passing of your friend, Holli. She sounds like she was an amazing mom, friend, wife, and human being in general – much like you. Anyway, I just wanted you to know I am thinking of all of you and sending positive thoughts your way. All the best, Chiara
So, so fun watching your beautiful babies grow up- and congrats on the missionary! You’re exactly one year ahead of us on sending that first big baby boy out into the world and I mostly just try not to think about it too much *sob*.
Thanks for giving a peek into your life!
I love it all.
Thanks for being you Mel.
Which mission is your son going to? My son leaves to go there this month as well.
A quick comment on mission pants. After cruising most of utah trying to decide oon pants for our grandson, serving the Dominican republic, his mom went to Mr. MAC and the salesman knew exactly the pants he needed. And he was correct
Your posts are delightful, informative and completely relatable! Keep up the awesome job!
Hi Mel! I’m just super curious how things are going with your KuneKunes. We’re expecting our first litters at the beginning of September and we’re excited. I’ve been reviewing your Instagram videos and just wondered if you had any updates.
Love your Friday thoughts!
My husband swears by the Haggar Men’s Cool 18 Pro pants. Not expensive but durable. They used to have an expandable waist version that worked great but it was hard to find last time he bought pants.
Thank you SO much for thinking of the GF girls. I am a GF mom and it is so hard to be left out at work, family things, etc. It means ALOT when someone looks out for you to have a treat too!
Have you tried the new Trader Joe’s facial sunscreen? It’s being called a dupe for Unseen Sunscreen. I actually like it better than Unseen Sunscreen!
Just want you to know how much I love these posts! Happy Summer and good luck with the mission pre
I admire how you get your kids to work and learn to make their own money! That’s a big struggle over here. Kid chores are the bane of my existence. And that pie looks amazing! I don’t have triple berry blend, but I do have oodles of frozen blueberries and now I think I need to get baking!
My husband loves the Eddie Bauer travel pants. I have very fond memories of my girls camp cooks. Thanks for being that person!
Oh Mel will you please please share your s’mores cookie recipe that you transformed into a bar cookie recipe. My family would absolutely LOVE that so much. Thank you so much and Happy 4th to you and your entire family…
My son is in Ghana, so similar climate to Brazil. He took a variety of golf pants with him, and his favorites are the ones we got at Old Navy (online). They are the Go-Dry Cool Hybrid Pants. He tried Lululemons, Lulu dupes from Amazon, and some department and missionary store brands. The Old Navy are the ones that he likes the most and feels are the most comfortable/cool in muggy weather. Very affordable, too.
Yay for him! My family and I are volunteering time in northern Ghana, we’ve been here almost a year. We sometimes meet American boys in our shopping town, I’m always proud of them for coming! (And of their families/moms for letting them go!) I have to get creative with substitutions sometimes, but still love cooking from Mel’s site, even in Africa. I hope your boy is happy and healthy and well-fed, wherever he is in Ghana!
Angie, thank you for the pants recommendation! My son is going to Mexico, and we have been trying several different types of golf pants also, so I just ordered him some Old Navy ones to try out!
I’m always happy to see an email from you whenever I eventually get around to checking my emails! Your tip for the steel baking rack is something I will have to try. I have some hard core pizza lovers at my house. If I’m ever in the position to cook for a large group, I know you’ve got my back. Thanks for showing us how we can use our interests and passions to bless others daily in simple but significant ways. My summer schedule is somewhat structured around doing chores, practicing music, reading daily and working on a little bit of school stuff to keep our minds sharp. Then we try to fill our time with outdoors fun, friends and activities like weekly baking class, library runs and picnics at a park. I can’t believe it’s almost the end of June.
I can’t WAIT to see your magic from your Girls Camp cooking experience! I just got back from taking girls to ours for the week. Good food makes everything better when they are missing home. Thank you for ALL of your thoughts. I’m ordering some skin bae too. I’m excited to look/feel better! Enjoy this special time with your darling kiddos- you are right, time is fleeting and flies by so quickly.
Costco has some Banana Republic pants right now that might work for your son. Super lightweight and comfortable.
You are so wonderful and inspiring! I love reading your posts. Tell me about these golf pants. My son is leaving for Peru in September for a mission and I don’t know what shoes or pants or shirts for that matter, to buy. I’m a first timer and I’m trying to not just lay in fetal position on the floor and cry. I’m so happy it’s happening but so sad! Anyhow, I could use all of the tips I can get!
Hi Emily! So many people have recommended the golf pants as great missionary pants. You can find them many places! On amazon (if you search men’s golf pants), at sporting good stores, etc. We have had great success with the &collar brand of shirts (my son has worn them for a year already and they don’t stain, wrinkle, etc, so we got them for his mission, too). As for shoes, we’ve heard a lot of great things about Ecco shoes, but a lot will depend on how much your son will be walking in his mission vs riding public transport, etc. Good luck!
We keep our steel in the oven all the time- I’m wondering by your statement about hurting your back moving it that maybe you haven’t considered that you can just leave it in there? It does make pulling the rack in and out pretty much impossible.
I’m going to do that, Stephanie!
Thank you for the 250+ ideas. I look forward to them. I currently cook for veterans once a week and I am in need of some recipes. Linda
What an amazing opportunity and service, Linda!
My sister, also named Jill, gave me that cute little chopper for my birthday! Wow! It is such an incredible time saver! I just used mine today to cube potatoes and peppers for hash browns.
I look forward to making your Roasted Balsamic Vegetable Pasta Sauce with this gadget. I’ll have all those veggies chopped in less than half the time. Yum!
Is it the same Jill?? 🙂
The baking steel comes in different sizes. Do you recommend a size? I was thinking I of getting the 14×16. Thanks!!
Hey Emily! I bought the 14X16 size.
I enjoyed you being real!! I just smile reading about your experiences, as i have been through it all (except our camp kitchen served 180 – and having crews of volunteers is the best!!).
You wrote that you prepared and froze all the desserts before hand – brillant! One suggestion I would include is to precook any other main dishes (eg. taco meat) and freeze in foodsaver bags (you possibly may have done this!!), which is a timesaver.
My little chopper broke a few years back – so it’s a great reminder to buy one again – and gift one to each of my six kids!!
Look forward to your future summer blogs.
Hey Ann! Love reading your comments. Yes! We also froze all of the meat so that we were just reheating up at camp and not actually “cooking” anything from a raw state (especially meat). Such a timesaver!
Baking steels are the BEST! I have the baking steel brand and I actually have two of them. They are great in the oven for pizza and pies and bagels and pita and probably anything you want to bake. They work on the stove for pancakes and english muffins and burgers and whatever you would griddle. I have seen people use them on the grill for pizza and such but that’s still on our to try list.
So excited to delve into all the ways to use the baking steel!
When do you think you will have your girls camp food ideas post? I am planning for 400 this July and need help 🙂
I’m hoping to get it up soon! But I may not have it in time for July. Sorry!
I have one recommendation for an easy craft that my girls have loved to make- paracord bracelets. (Like these ones: https://www.google.com/amp/s/www.instructables.com/Paracord-bracelet-with-a-side-release-buckle/%3famp_page=true) you can get kits with fun colors from Amazon, but you can also find paracord at hobby lobby or even home depot, but the colors aren’t as fun.
So many exciting things for your family right now! I don’t have any recommendations for missionary pants… but when i went to Ecuador 15 years ago, my Born leather shoes held up and were so comfy… when the sole finally gave out, i could find a shoe shop that could replace the sole and i finished my mission in them! So a good sturdy upper is a must!
If you have the time, i was just wondering why you don’t put the cream of tartar and use baking powder instead in the frozen swig cookies? I want to make the chocolate swig ones for a family reunion this next weekend and freeze them, would the same strategy work for the chocolate ones? I’ll probably just try them and can report back!
Thank you Mel!!
Hey Nicole! Thanks for the recommendations! My kids would love the paracord bracelets! About the swig cookies, yes, you can use baking powder in place of the cream of tartar for the chocolate ones as well. I sometimes make that substitution because the cream of tartar flavor is stronger than the baking powder.
Busy Mom and Busy kids! Recipe for success! One must remember when engaging in any endeavor that you will learn more from every failure than from any success!
Love the bread recipes… My favorites overall! have passed along several of them to friends along with your email and site info.
Baking steel has been around for quite some time as anyone who uses cast iron can testify too. I started to use steel when i broke my stone. Recycled a piece from a junk yard. cleaned it up with a sander, drilled a hole in each end, made a hook to slide it in and out, and tempered it with peanut oil. Just the thing for Naan and other flat breads, and in by case rectangular pizza.
Finally GO IDAHO!
Best Regards!
Thanks for sharing those words of wisdom, Karl! really, really appreciate that (especially the line about failure and success!). Pretty amazing you made your own baking steel from recycled materials. Love that!
I didn’t get the chance to respond to your Instagram poll, but my sister used Doc Martins for her son’s shoes when he served in Brazil. For sending packages she used my missionary packages for Brazil. Anything she tried to send him herself never made it to him. These packages did.
Thank you, Tiffany!
These thoughts are also some of my all-time favorite things to read! Having done food for similar camps and conferences, I’ll add one observation. As you’ve so beautifully shown on your site, food=culture.
For that reason, I’ve been learning all the ways that the food we serve is biased towards certain perspectives (namely, a dominant white culture). I’m ashamed I never even really noticed this until some youth women and leaders casually mentioned the “white people” food that we tend to serve at dances and even at camp. I was initially defensive, recognizing the love and care that goes into preparing even simple refreshments. However, as I talked with friends and others, I’ve hopefully become more open-minded. I’m certainly not an expert on the topic, but here are some examples (these are generalizations): when someone proposed serving brownies and veggies at a dance, it was met with the “white people food” label — instead, many of our Latinx youth said they typically would have an actual meal without lots of sweets at a dance (empanadas, pozole, etc.). At Girls Camp, we have one night when we make and serve Dominican food. Even the girls who aren’t Dominican, but are Spanish are so excited, and often say, “finally, it feels like home.” Many people are lactose intolerant or sensitive, but our youth with African or Asian descent can have it at rates up to 90%+, so having things like ice cream sundaes can be dicey (even when we offer Italian Ice, it can seem like the back-up). I really, really hope this doesn’t come off as insulting to anyone who has thoughtfully prepared meals and readily state that I don’t have things figured out, but recognizing our biases and how we might be “othering” especially our youth with our meal choices is just one way to be more welcoming and inclusive (and having better representation in leadership roles goes a long, long way!). Mel, I’d love to hear your thoughts on how you made your large-group meals inclusive for not just dietary restrictions, but the cultural and ethnic diversity of your young women. My sister’s congregation is largely Haitian-Creole and South/Central American, and shared meals can be a source of connection, but also sometimes alienating (even the decor, music/lack of music, time and length of meals, etc. can be biased at best).
Thank you for this thoughtful, caring, helpful comment!
Opened my eyes and helps me to adjust my thinking about connecting and serving with understanding. Love opportunities to learn more about and support each other.
Sorry, but saying “white people food” is actually offensive. This is America, and our culture is different from other countries. Yes, we are a melting pot of ethnicities, and that is great. But this is a girl’s church group. Anyone kind enough to make meals for 250 girls is wonderful and giving and charitable. If you traveled outside the US and were getting served meals, do you think they would make American foods? I assure you they would make food native to that country. When in Rome, do as the Romans do. For one week, I think any food prepared is wonderful. It’s impossible to carve out exceptions for each case.
If your group has a lot of mixed cultures, then hopefully there is a committee that can make food from their cultures. But for only 5 days, I think the kids would be fine with anything. If someone’s child has dietary needs, usually the child’s parent takes care of that.
The more labels that are used, the more divisive it sounds. It’s food, not “white people food”.
I think this is super interesting, definitely an area of culture exclusivity I hadn’t considered and I appreciate your willingness to outline examples of issues and solutions. I hope we’d all be open to making some simple, loving adjustments in this area.
Hi S, thanks for sharing your thoughts! I echo others below that I always appreciate being able to open my mind and heart to other people’s lived experiences and cultures – specifically how it applies to food. I also feel that it can be tricky, in some cases, when meals become “exceptions” because then you face situations where not everyone’s cultural expectations can be met? Not sure if I’m making sense when I say that. It definitely opens up more challenges (that are important to face!) while still maintaining a realistic sense of what is feasible with budget, resources, etc. I am a big fan of rethinking the way we’ve always done things (especially related to church activities) and revamping, if needed, to be more appropriate and inclusive!
The group that we served is not culturally diverse (I live in a semi-rural/semi-urban part of Idaho). Most of us are white women and girls who have lived or been raised in similar cultural environments. But within our large group, there was one girl from the Dominican Republic and another girl from Thailand and several others who have been raised in differing cultural environments. For the camp, I didn’t plan a menu tailored to each of these cultures, but I tried to include a lot of variety in the meals we made so that everyone felt, I guess, comfortable? with the food options. My focus, to be honest, was largely on the food allergies since they were prevalent, and I wanted to make sure that our gluten-free, dairy-free, egg-free, soy-free girls were able to eat the same things everyone else was eating without feeling like they were outsiders. Anyway! A lot to think about when it comes to food, large groups, cultures, food allergies and so much more! Thanks for opening up the discussion!
Thank you for sharing! This will definitely be on my mind when planning future activities.
I love your “real” Friday posts! Thank you for using your talents to bless the YW in your area. I’m sure it was greatly appreciated by everyone. I, too, need to remember to “be more fun” . . . even if it doesn’t involve a costume 😉 Good luck with getting your missionary ready!
Haha. I’m usually mentally allergic to costumes of any kind so it was definitely out of my comfort zone!
Hi Mel,
A helpful note: look at http://www.andcollar.com for awesome men’s dress clothes, especially for hot climates. They look like regular dress clothes but feel like athletic wear, aka comfy, soft, breathable, & stain resistant! My husband enjoys wearing them to work and church. They would be great for missionaries too!
Been loving your blog for years, it’s fun to see your kids “grow up”.
-Jenny
Thanks, Jenny! We just ordered him a bunch of shirts from there!
Golf pants for the win! They are so much better than dress pants in warm climates. My son was serving in Alabama and got hurt. They cut his golf pants off him at the hospital, and he spent several days in the ICU lamenting the loss of his favorite golf pants. FYI – he likes the Greg Norman brand the best.
My hubby is a pizza making guru and has been using a baking steel for years, but we just converted to deep dish that he does in cast iron skillets – that’s my favorite style so far.
Thanks for the golf pants brand recommendation (and I hope your son is doing ok after that injury??). My husband would LOVE deep dish pizza. I might have to try that!
Oh Mel! I loved your Friday thoughts post this week. I was in charge of the food for 276 people for our youth conference this year in Nauvoo. (And for our ward girls camp two weeks later, which wasn’t near as many people!) Man what an undertaking it was! I had an awesome committee, which as you know, makes all the difference. We didn’t get a lot of lead time, which was kind of stressful. You are an angel to share what you’ve learned and make it available to others. That would have been so helpful to us. Thanks for being so awesome to share all your insights and the things you learn. You’re the best!
Back to back food assignments?? You are amazing, Heather! And yes, a good committee helps more than I can even express!