Life lately

Plum is scooting around town on her balance bike.

Sarah’s family just returned from their fourth camping trip of the year.

Reading lately

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Abby flew through His Majesty’s Dragon by Naomi Novak and can’t wait to read the rest of the series. Sarah is loving Once Upon a River by Diane Setterfield–a cozy, creepy read that’s perfect for this time of year.

Moving

In honor of Abby’s impending move, we explore how moves have gone for us in the past, what we love about them, what we hate, and a few tips we have for making the process as pleasant as possible.

We both recommend This Is Where You Belong by Melody Warnick for anyone new to a community and wanting to feel more at home.

Eating lately

Sarah had an “upscale” camping meal: campfire roasted potatoes with Maya Kaimal split peas on top.

Abby enjoyed old fashioned friend chicken, courtesy of her mother-in-law.

If you’d like to join in the conversation, please leave us a comment, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for listening!

Life lately

Sarah is loving walking after school drop off.

Abby has two television shows to share: Fleabag and The Zoo: San Diego.

Reading lately

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Sarah read Circe by Madeline Miller. Abby’s loving the Lady Sherlock series by Sherry Thomas.

Hard times

We share how we care for ourselves in hard times, what others can do to best support us, and resources for helping those close to us when they are going through something tough.

• There Is No Good Card for This: What to Do and Say When Life Is Scary, Awful, and Unfair to People You Love by Kelsey Crowe and Emily McDowell
• Emily McDowell cards
• Option B by Adam Grant and Sheryl Sandberg
• Vanessa Zoltan’s thoughts on suffering in Harry Potter and the Sacred Text and Hot and Bothered
• On Living by Kerry Egan

Eating lately

Sarah found a breakfast her kids will actually eat: bagels!

Abby used up her summer squash with a three cheese squash casserole:

Cook in bit 1-2 t olive oil and 1-2 T dry sherry (kind of just stir/sauté until it’s just barely done):
3-4 lbs. yellow squash, sliced and then cut in fourths
Drain well; gently press between paper towels to remove some liquid;

Melt in skillet:
2 T. butter

Add and sauté 5-6 minutes:
1 large sweet onion, finely chopped
2 garlic cloves, minced (add only for last minute of sautéing time)

Remove from heat and stir in squash and:

1 C. soft breadcrumbs (any good white bread will work; do in food processer or blender)
¾ C. grated Parmesan cheese (Not Kraft in box; buy grated Parmesan in dairy or cheese section)
1 C. (4 oz) shredded Cheddar cheese
1 C.  (4 oz) shredded Monterey Jack cheese
¼ – ½  C. chopped fresh chives
½ C. minced fresh Italian parsley
1 (8-oz) container sour cream
1 t. salt
1 t. fresh pepper
2 large eggs, lightly beaten

Spoon into lightly greased large baking dish

Stir together:
2 T. melted butter
1 ½ C. soft breadcrumbs (whir buttermilk bread in blender or food processor)
½ C. Parmesan cheese
¼ t. garlic salt

Sprinkle mixture evenly over top of casserole during last half of baking time (see below).

Bake at 350 for 35-40 minutes.

If you’d like to join in the conversation, please leave us a comment, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for listening!