Always Here

This week, we’re recapping our road trip with five kids under five — from $30 apple juice and restaurant chaos to everything we learned about traveling with friends. We’re also sharing our biggest tips for finding compatible travel buddies, navigating different parenting styles, and making trips with kids actually enjoyable.

Always Hungry

Abby: Tomato Cucumber Salad
Ingredients:
1 pack Flavor bomb tomatoes
1-2 English cucumbers depending on if you use big Costco pack of tomatoes or small one
1 bell pepper (optional, I don’t always add this in)
1 package of mint
Olive oil
Red wine vinegar
Salt & pepper
Instructions:
Cut tomatoes in half, skin cucumber cut in quarters, dice the bell pepper and remove mint from stems and finely chop the leaves. Combine it all and top with a good amount of olive oil and red wine vinegar to taste and add salt and pepper.
Abigail: Homemade Taco Seasoning
www.heatherdisarro.com/single-batch-taco-seasoning

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This week, we’re sharing the things we’re surprisingly bad at, hidden talents, and bucket list skills we want to master. We also open up about navigating grief one year later, mom guilt, and the ethics of reality T.V.

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This week, we’re getting into some of the internet’s latest controversies, from Sydney Sweeney to the viral HYROX runner; sharing wild in-law stories; and talking about the family boundaries we’ve learned to set in our own marriages. Plus, we debate maternity photos, and get into how to love your in-laws, avoid family gossip, and set boundaries without tearing relationships apart.

Abigail | Pumpkin Pie Crisp

https://thenovicechefblog.com/pumpkin-pie-crisp/

Abby | Berry Pecan Salad from Kneaders

Ingredients: Spring Mix, Chicken, Feta Cheese, Raspberries, Candied Pecans, Strawberries, Blueberries, Onion Slices and Raspberry Walnut Vinaigrette dressing.

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💛 You asked, we listened! Val and Caitlin are stepping in to co-host this week while Abby is on maternity leave. The ladies swap bachelorette horror stories, share their wedding do’s and don’ts, and get into the marriage advice they actually swear by. 💛

Abigail’s Recipe:
Southwest Chicken Corn Chowder
https://www.ambitiouskitchen.com/southwest-chicken-corn-chowder
Val’s Recipes:
Crunchy Baked Beef Tacos
https://thedefineddish.com/crunchy-baked-beef-tacos/#wprm-recipe-container-20032
My Favorite Chocolate Chip Cookies
https://lillieeatsandtells.com/my-favorite-chocolate-chip-cookies
Kaytlyn’s Recipes:
Rigatoni Dish

Ingredients:
- Avocado oil
- 1 lb Italian sausage
- Box of rigatoni
- Diced onion- I use the frozen bag 😬
- 2 tbs garlic
- 3-4 tablespoons tomato paste
- Carton of grape tomatoes
- 1 cup chicken stock
- 1 medium zucchini
- Salt
- Pepper
- Red pepper flakes if you’re feelin' it

Instructions:
1. Add avocado oil and onion to pan
2. Cook the onion until translucent and add the Italian sausage. Season however makes your heart happy
3. Boil salted water for rigatoni- once boiled add rigatoni and cook al dente. You want it slightly firmer because it’ll cook in the meat sauce more.
4. Once sausage is cooked add in garlic and tomato paste. Get the meat coated in the paste and then add in your grape tomatoes and broth. Cover and let simmer- your goal is to get the tomatoes covered in broth enough to burst them
5. Chop your zucchini into quarters and add them to your meat sauce
6. Once your tomatoes are soft/bursting you may need to help a few others and press in them with your cooking utensil. Add some more salt and pepper if you so desire
7. I like to add about 1/3 cup of pasta water! Drain your pasta and then add it to the meat sauce. Stir a lot to incorporate everything!
8. You can top this with any sort of cheese you like!
Fruity pebble Rice Krispie treats:
Here’s the issue… I eyeball just about everything but here are my tips
USE SALTED BUTTER- roughly 2 Tbs
OG FRUITY PEBBLES ONLY CANNOT BE OFF BRAND
Mini mallows are easier to use than giant ones but get the big bag not the 10oz
Put your mini mallows in a large microwave safe bowl with salted butter on top. Microwave in 30 sec intervals until boiling lava hot then eyeball your fruity pebbles.
You do not want to add the suggested amount of cereal because they will not be ooey gooey they will turn out more dry. So maybe like a cup less. But add in desired cereal amount and stir. Then put em in a pan and push them down with parchment paper you’ve sprayed with oil. Do not press too hard because again… they’ll be hard!

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Abby is officially two weeks postpartum! She shares the full story of Fischer’s birth, from an unexpected shoulder dystocia to the overwhelming relief of finally holding him in her arms. We also talk about what it’s like giving birth after loss, adjusting to life with a newborn, postpartum emotions, and how this experience has completely changed her perspective on motherhood.

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Addy takes over while Abby is on maternity leave, and nothing is off limits. We’re talking pregnancy complications, traveling with a toddler, and what it’s really like preparing for two under two. Plus, we share some of our spicier takes on marriage, motherhood, and money.

Always Hungry

Abigail: Veggie Salsa

Ingredients:

- Cucumber

- Bell peppers

- Cherry tomatoes

- feta or mozzarella pearls

- red onion (optional)

- *add tortellinis or rotisserie chicken for lunch!!!*

Dressing:

Eyeball this, you really can’t mess it up I promise!!

- Olive oil

- red wine vinegar

- honey

- Dijon

- salt / pepper

- basil (optional)

Addy: Creamy Sausage Ditalini

www.instagram.com/reel/DZ5AC_HskBa/?igsi=MWszeHhubWtjN2d5bA==

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We’re officially in labor and delivery preparation mode! This week, we’re talking about all the little decisions, purchases, opinions, and last-minute thoughts that come with getting ready for a baby. Plus, 5 things that are totally worth the money.

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