Today will start softly with muffins in the oven, coffee in hand, and a quiet kitchen that feels like possibility. The Blueberry Muffins with Streusel Topping from Magnolia Table, Vol. 2 will bake until the tops turn golden and crumbly. I’ll remember that good muffins need a light touch, just enough to bring the batter together without losing the air that makes them rise.

By afternoon, the pace will slow again as the Gaines Family Chili simmers on the stove and the Jalapeño Cornbread from Magnolia Table Vol. 1 cooks in my favorite cast iron skillet — the one that tells its own story in every scratch and season. I’ll stir, taste, and adjust, trusting the rhythm of the spoon to tell me when it’s ready.

Dessert will be leftover Apple Pie, sweet and familiar. Leftovers can feel like luxury when they’re served with both ice cream and a dollop of Dulce de Leche.

Cooking Tip: I’ll let the chili rest for ten minutes before serving so the flavors have time to settle — a little patience makes a big difference.

Kitchen Tool: The cast iron skillet will stay warm long after the oven turns off, keeping the cornbread soft inside and crisp around the edges.

Sunday will be less about what gets done and more about what’s savored; a day that invites me to linger, refill my cup, and let the kitchen be my calm.

What’s on your menu?

Gracefully yours,

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