March 15th Let’s talk dinner for the week ahead :: a mix of comfort food, a little St. Patrick’s Day fun, and a few easy favorites that make getting something good on the table a whole lot simpler. Monday — Philly Cheesesteak Sloppy Joes All the flavors of a classic Philly cheesesteak, tucked into a sloppy joe style sandwich. Savory, cheesy, and the kind of dinner everyone happily gathers around the table for. Tuesday — Reuben Bake (St. Patrick’s Day style) In honor of St. Patrick’s Day, we’re making my always-loved Reuben Bake. Layers of corned beef, sauerkraut, cheese, and that classic Reuben flavor baked into an easy, crowd-pleasing dish. Wednesday — Tacos No recipe here because we all have our favorite version of taco night. Ground beef, shredded chicken, soft shells, hard shells...however you taco, it’s always a win. Thursday — Leftovers The only firm rule of this series: Thursday is leftovers night. A little fridge clean-out before the weekend begins. Friday — Caesar Baked Sheet Pan Salmon Fresh salmon baked with Caesar flavors on a simple sheet pan for an easy Lenten-friendly dinner that feels a little special but comes together quickly. Bonus — Irish Mule A festive nod to St. Patrick’s Day week: Irish whiskey, ginger beer, and lime served ice cold in a copper mug. Crisp, bright, and just the right amount of kick. Hope this week’s lineup gives you a little inspiration for the dinner table. Happy dinner prep, As Noted By Me

March 8th March 8th This week’s menu is a mix of comfort food, quick weeknight favorites, and one recipe my followers request again and again. Here’s what we’re making this week. Monday – Meatloaf A classic comfort meal that never goes out of style and always hits the spot. Tuesday – Korean Beef Bowls A quick, flavorful way to use ground beef. Savory, slightly sweet, and perfect over rice for an easy weeknight dinner. Wednesday – Breakfast for Dinner Scrambled eggs with diced ham and fresh fruit on the side. Simple, cozy, and always a hit. Thursday – Leftovers The one rule of this series :: Thursday is leftovers night. No cooking required. No leftovers...no problem. Have a peanut butter jelly, y'all -- and take the night off. Friday – Roasted Tomato Basil Soup My famous roasted tomato basil soup is easily one of the most loved recipes I’ve ever shared and perfect for a cozy Friday night. Bonus – Olive Dip A longtime favorite shared by friends when we first moved to town over 20 years ago. It’s easy, packed with flavor, and always requested at family holidays. Happy dinner prep, As Noted By Me

March 1st We’re back for another week in the kitchen with simple, cozy, and just enough variety to keep it fun. Monday- Sheet Pan Chicken Fajitas A staple around here and on repeat in my college kids’ kitchens, too. Easy prep, easy clean up, big flavor. That’s a Monday win. Tuesday- Homemade Sloppy Joes Everyone has their own method (and strong opinions), but I included a recipe in case you’re feeling like switching it up or trying something new. Wednesday- The Best Waffles Crispy edges, fluffy centers. A classic in our house and one that never gets old. Breakfast for dinner just hits different. Thursday- Leftovers The only non-negotiable rule of this series. We rest. We reheat. We clean out the fridge. Lenten Friday- Broccoli Cauliflower Cheese Soup Creamy, comforting, and perfect for a cozy Friday night in. Bonus- Breakfast Avocados Because sometimes the simplest things are exactly what you’re craving. Here’s to full plates, easy prep, and happy people around your table. Happy dinner planning, As Noted By Me

Famous Last Words by Gillian McAllister Part mystery, part time-travel mind-bender, Famous Last Words  is a genre-defying thriller with a powerful emotional core. It made me think deeply about justice, regret, and the weight of a single moment. As Noted By Me I kept asking myself: what would I change if I could go back? And what would I risk to do it? This book was more than a suspenseful ride...it was a study on how we carry grief and guilt. Coming next month: Quiet, beautiful, and full of heart. Backman is back with a story about the most unlikely friendships.

February 22nd What’s For Dinner This Week The very first post of my new series is here. Real meals, real life, and a little help answering that daily question… what’s for dinner? Here’s what we’re making this week: Monday : Sheet Pan Cashew Chicken (recipe included) Tuesday : Italian Sausage Tortellini Soup (recipe included) Wednesday : Spaghetti w/ Meat Sauce (no recipe because we all have our favorite version of this classic) Thursday : Leftovers (the official rule around here) Lenten Season Friday : Bang Bang Salmon Bowl (recipe included) Bonus Sip:  Fireside Old Fashioned (recipe included) Simple, cozy, doable meals for real life...with a little something good to sip along the way. More menu ideas are coming and I love hearing what you’re  making too. Full plates and happy hearts, As Noted By Me

WE’RE 3 🩷 Three years of food, life, stories, laughs, gatherings, recipes, travels… and all the little everyday moments that somehow become the big ones. What started as a tiny idea turned into this beautiful space we share and I couldn’t be more grateful for every single one of you. To celebrate turning THREE, I’m launching a brand new series “What’s for Dinner This Week”. Real meals, real life, and a little help answering that daily question… what’s for dinner? And because you know me… there will always  be a bonus — maybe breakfast, maybe an appetizer, maybe a cocktail… because balance :) Year three starts now! I have a feeling it’s going to be a good one. Cheers, As Noted By Me

The irony of these two sharing the same day is not lost on me. 💕 Today I am celebrating two things that bring me joy My favorite cocktail :: The Margarita As Noted By Me :: The second birthday of my blog and social media outlet for my busyness, random thoughts, experiments in the kitchen, restaurants and travel. What is ahead for next year on As Noted By Me? After two years on this adventure, I'm planning to make a few changes to the blog layout and content. That is a work in progress. Mostly, I would like to have my recipes searchable and in one location, rather than only embedded in each blog post. Stay tuned... 😊 I'm finishing up my cookbook review for Magnolia Table cookbooks & Half-Baked Harvest cookbooks. I'm picking a few of my favorites from each chapter to highlight for you on the blog. We traveled to Maui for our 25th anniversary and I'm starting to blog a few of our favorite things when we were there. We were blessed to have friends give us their "must do" and "eat here" list. I'll pass that along to you soon. I promise it will be before our 26th anniversary! Omaha, Des Moines & Minneapolis food, coffee and hotel reviews are "cooking" as well as some local favorites from around home. It was a hard summer for our area with the devastating flooding - we are excited to have a more stable summer for so many local businesses. The cookbook is still in the works, too. I am slowly compiling some favorites and testing them (numerous times) before I make sure they make the cut. It is a process...a slow one. Overall, this has been an ideal outlet for my "empty nest" energy. I am overwhelmed when I see the views on my social media and how many countries are visiting the blog site. I had a vision for the two-year point and it was way below my 10,000 views per month. Thank you to those who have come along on this little adventure and please remember to like my instagram/facebook pages and subscribe to the blog. You'll get an email each time I post something new and that could be twice a week or twice a month...depending on life 😊 That is why I'm loving this adventure. Cheers! Fun facts about the Marg... The name : The word "margarita" translates to "daisy" in Spanish.  The origins : The origins of the margarita are unclear, but it's thought to have originated in the 1930s or 1940s near the US-Mexico border.  The ingredients : The original margarita recipe calls for tequila, Cointreau, lime juice, and salt.  The salt : The salt in a margarita enhances the drink's sweet and sour flavors.  The frozen margarita machine : Mariano Martinez invented the first frozen margarita machine in the 1970s.  National Margarita Day : Commercial real estate agent Todd McCalla founded National Margarita Day around 2008 to promote a more sophisticated appreciation of margaritas.  The dirty margarita : The dirty margarita is inspired by the dirty martini, and is made with strong liquor and a splash of jalapeño brine.  The customization : The margarita is a highly customizable cocktail, and there are many creative spins on the original recipe.  The theory about the name : One theory is that the margarita was named after Margarita Sames, a socialite who reportedly created the cocktail in 1948.  Margarita Tour on the Vegas Strip Check out my previous blog reviewing margaritas on the Vegas Strip! It was a 10 margarita "research" field trip I'm sharing my favorite spicy margarita recipe below. If you prefer no heat, simply substitute your favorite tequila and you'll have the best classic margarita. Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

Pink Starburst Martini By As Noted By Me Serves 1 A sweet, flirty Valentine’s Day sip inspired by my all-time favorite candy. This is perfect for date night, girls’ night, or a little self-love celebration. Ingredients     •    ice     •    3 oz watermelon vodka     •    2 oz strawberry lemonade     •    ½ oz grenadine (optional, for extra pink)     •    sugar for rim of martini glass (pink if you have it 💗) Directions Add all ingredients to a shaker with ice and shake well. Rim a chilled glass with sugar. Pour into the chilled glass. Sending all of my love (and a cute little pink cocktail)- As Noted By Me, Jos

Atmosphere by Taylor Jenkins Reid TJR does it again. Atmosphere  is a moody, evocative look at fame, identity, and the emotional wreckage left in the spotlight’s glow. It’s not just about celebrity—it’s about who we become when the world sees us before we even know ourselves. As Noted By Me I devoured this in two days and found myself haunted afterward. Not just by the story—but by the question it asks: What would you give up for a version of success you’re not sure you wanted? This one sticks. Coming next month: Can you change the future by rewriting the past? Let’s find out.

Oneota Conservation Foundation Winter Solstice Party On December 21st (you guessed it, the Winter Solstice) I was invited to be one of four judges for the "Kids' Soup Cook Off "at the Winter Solstice Party hosted at Oneota Park in Spencer. The event had so many fun activities for everyone and the weather was AMAZING - one of those days where you think..."I can make it to through the next four months in NW Iowa." The event had cookie decorating, holiday hay-rack rides, hands-on crafts, a kids' soup cook off, and a bonfire. The perfect way to welcome winter’s stillness and celebrate the return of the sun. "The Winter Solstice invites us to pause, reflect, and find warmth in community and nature’s quiet beauty." - Oneota Conservation Foundation Photo : Oneota Conservation Foundation Photo : Oneota Conservation Foundation Photo : Oneota Conservation Foundation Photo : Oneota Conservation Foundation Kids' Soup Cook-Off Here are the guidelines for the soup cook off: 1. The soup must be homemade and include adult supervision. 2. The soup may be made by a group of kids or individually. Transport in a slow cooker or container. Deliver the soup to the Oneota Lodge by 1:30 PM on December 21st. Kids must provide: 1. Title of your soup. 2. Reason you decided to make this soup. 3. A list of ingredients for allergy awareness. There were seven entries for us to judge on four specific categories. Each soup was scored from 1 to 5, with 5 being "a party in your mouth." :) Here is a brief run down of each category. Flavor: Taste and seasoning Creativity: Unique ingredients or fun name Presentation: How it looks (garnish, color, etc) Kid Chef Spirit: Enthusiasm, theme, or storytelling behind the soup Entry One :: Comfort Yule Soup Entry Two :: Broccoli Cheese Soup Entry Three :: Lazy Sunday Chowder Entry Four :: Taco Soup Entry Five :: Italian Wedding Soup Entry Six :: Chicken Parm Soup Entry Seven :: River's Solstice Soup This was a tough judging gig. These soups were all fantastic (so creative) and the scoring ranged from a total of 13 to 19 overall - with my top three being separated by one point - an extremely close contest. My top three soups were: River's Solstice Soup Comfort Yule Soup Italian Wedding Soup I offered up just a few things as a home cook ( and hobby blogger ) To the parents: Keep your kids in the kitchen with you. Let your kids help you meal plan and prep, budget for and get groceries, and then have them help you in the kitchen as much as you can. Busy happens (a lot) and sometimes it is much easier to not have them underfoot - BUT - the feeling of cooking with your children and teaching them how to cook is special and valuable. To the kids: Try all new foods and be adventurous. Congratulations to the kids on a job well done and bravo to the parents and Liz Kluver who helped make this such a fun contest!!! Thank you for the invitation to be a guest judge. I was incredibly honored and left with a big smile and full stomach. Photo : Oneota Conservation Foundation Below you will find some more information about the Oneota Conservation Foundation and how to get involved!! What is the Oneota Conservation Foundation? The Oneota Conservation Foundation was formed in cooperation with the Clay County Conservation Board in October 2005.  It was established in response to public concern over the rapid decline of woodlands, prairies, wetlands, and other natural areas.  The goals are as follows: Promote environmental education and the awareness of natural resource conservation. Facilitate the acquisition and maintenance of public areas in Clay County. Support outdoor recreation and camping areas in the county. Foundation Board Members: Luana Nair, Liz Kluver, Trista Elsbecker, Brenda Griffin, Paul Becker and Abby Weber Winnie’s Nature Playscape Winifred Schoenewe “Winnie” was the light that brightened any room she went into. Her spunky and kind heart led to the plan of building a nature playscape at Oneota Park.  Why  - We are helping to bring healthy risk and adventure back into the lives of children!  Adventure playgrounds are places where kids can freely experiment and create with loose materials.  They are places for kids to get messy, get creative, and take risks! Play  - Play is absolutely crucial for healthy development of the children’s brains, bodies, and spirits.  So many kids today are deprived of the basic right to play, as academic and social pressures displace unstructured free time.  Kids need to mess around, to experiment, to imagine, and to take some risks!  It is our mission to help create beautiful environments that support children’s right to play outside. Coming Soon: Oneota Environmental Learning Center The Friends of Oneota Conservation Foundation, a 501 (c) (3) organization, is embarking on an exciting fundraising campaign to build the Oneota Environmental Learning Center. Nature is Calling, make a donation towards "no child left indoors." Contribute to our quest to educate and connect generations. We hope to see this exciting and stimulating facility completed as soon as possible with people of all ages running in and out and all about the Oneota Environmental Learning Center.   Donate here: https://gateway.ncmic.com/pay/6nkt6v4fm8y59n833/Zcn7xP6h https://claycountyparks.com/wp-content/uploads/2019/06/OCF-Brochure.pdf Stay up to date on upcoming events with the Clay County Conservation Board To be added to the email list please reach out to : bblom@claycounty.iowa.gov Keep your soup bowls full and enjoy the longer days ahead! As noted by me, Josie

There are some people on TV who feel like old friends. Joanna Gaines is one of them. When Fixer Upper  hit our screens in 2013, I was instantly hooked. The houses, the shiplap (obviously), the way everything felt cozy but intentional. I’ll fully admit it, Joanna is goals. Her design style. Her business brain. The entire Magnolia world… I love it all. But where she really won me over? The kitchen. The Magnolia Table  cookbooks are my go-to, reach-for-first collection. These are the food-stained, page-creased, “what page was that again?” cookbooks that live on my counter and get used on repeat. This is the last of my three-part blog series where I’ll be reviewing all three Magnolia Table cookbooks, one book per week, for three consecutive weeks. In each post, I’ll share my family’s favorite recipes, broken down by sections within each book; the ones that get requested again and again and have officially earned their spot in our regular rotation. This isn’t a fancy, chef-level breakdown. It’s real life. Real meals. The recipes that actually get made in a busy family kitchen. If you love cooking for your people, or just enjoy flipping through a really good cookbook with a cup of coffee, I hope you’ll follow along. Magnolia Table: A Collection of Recipes for Gathering Published 2023 | Volume 3 of 3 The final stop at the Magnolia Table. For this last review, I’m diving into Magnolia Table, Volume 3  and highlighting the recipes that have truly stuck with us. These are the meals that feel fun to make, even better to share, and always worth pulling out when everyone ends up around the table a little longer than planned. Breads Simple, satisfying bakes that bring warmth and flavor to any table. Garlic-Cilantro Naan (pg. 11) Soft, flavorful, and perfect for scooping and sharing. Lemon Blueberry Bread (pg. 25) Bright, a touch tart, and lightly sweet. Lemon Blueberry Bread Photo : Magnolia Website Click here for recipe - Lemon Blueberry Bread Flavored Butter Flight (pg. 33) A fun, flavorful way to elevate warm bread. Breakfast Easy, comforting favorites made for slow mornings and simple starts. Bananas Foster Pancakes (pg. 39) Warm, indulgent, and full of cozy flavor. Bananas Foster Pancakes Photo : Magnolia Website Click here for recipe - Bananas Foster Pancakes Garden Vegetable Quiche (pg. 65) Savory, fresh, and beautifully balanced. Blueberry Muffin Overnight Oats (pg. 75) Wholesome, make-ahead, and lightly sweet. Appetizers & Starters Shareable bites that set the tone and bring everyone to the table. Crab Cakes (pg. 107) Crisp, savory, and full of flavor. Texas Caviar (pg. 119) Fresh, zesty, and perfect for scooping. Texas Caviar Photo : Magnolia Website Click here for recipe - Texas Caviar Homemade Ranch Dip (pg. 130) Creamy, classic, and always a hit. Soups & Salads Comforting bowls and fresh salads made for any season. Enchilada Soup (pg. 137) Bold, cozy, and full of flavor. Greek Lemon Chicken Soup (pg. 149) Bright, comforting, and beautifully balanced. Antipasto Salad (pg. 155) Fresh, hearty, and packed with savory bites. Antipasto Salad Photo : Magnolia Website Click here for recipe - Antipasto Salad Side Dishes Flavor-forward favorites that round out the meal beautifully. Brussels Sprouts Gratin (pg. 173) Creamy, cozy, and full of depth. Brussels Sprouts Gratin Photo : Magnolia Website Click here for recipe - Brussels Sprouts Gratin Stuffed Sweet Potatoes (pg. 181) Hearty, comforting, and satisfying. Cast Iron Spicy Street Corn (pg. 183) Bold, smoky, and perfectly crave-worthy. Dinner Comforting, crowd-pleasing meals made to linger over. Chicken Gyros with Tzatziki (pg. 199) Fresh, savory, and full of flavor. Spinach Manicotti (pg. 203) Hearty, comforting, and classic. White Chicken Alfredo Lasagna (pg. 213) Rich, cozy, and indulgent. White Chicken Alfredo Lasagna Photo : Magnolia Website Click here for recipe - White Chicken Alfredo Lasagna Dessert Comforting, indulgent treats that end every meal on a high note. Sheet Pan Smores (pg. 285) Warm, gooey, and made for sharing. Chocolate Molten Cakes (pg. 297) Rich, decadent, and truly indulgent. Chocolate Molten Cakes Photo : Magnolia Website Click here for recipe - Chocolate Molten Cakes Peanut Butter Cookies (pg. 325) Classic, soft, and always satisfying. These remind me so much of my Grandma Beverly. This collection of THREE amazing cookbooks encompasses what matters most...good food, shared often. These are the recipes made for real life: weeknights, weekends, celebrations, and everything in between. Thanks for following along with me. Now, pick out a few and start cooking! Here’s to full tables, second helpings, and always saving room for dessert. As noted by me, Josie

There are some people on TV who feel like old friends. Joanna Gaines is one of them. When Fixer Upper  hit our screens in 2013, I was instantly hooked. The houses, the shiplap (obviously), the way everything felt cozy but intentional. I’ll fully admit it, Joanna is goals. Her design style. Her business brain. The entire Magnolia world… I love it all. But where she really won me over? The kitchen. The Magnolia Table  cookbooks are my go-to, reach-for-first collection. These are the food-stained, page-creased, “what page was that again?” cookbooks that live on my counter and get used on repeat. This is part two in my three-part blog series where I’ll be reviewing all three Magnolia Table cookbooks, one book per week, for three consecutive weeks. In each post, I’ll share my family’s favorite recipes, broken down by sections within each book; the ones that get requested again and again and have officially earned their spot in our regular rotation. This isn’t a fancy, chef-level breakdown. It’s real life. Real meals. The recipes that actually get made in a busy family kitchen. If you love cooking for your people, or just enjoy flipping through a really good cookbook with a cup of coffee, I hope you’ll follow along. Magnolia Table : A Collection of Recipes for Gathering Published 2020 | Volume 2 of 3 The story continues right back in the kitchen. This week, I’m flipping through Magnolia Table, Volume 2  and sharing the recipes my family reaches for most; the ones that feel cozy but still a little special. These are the dishes that work just as well on a busy weeknight as they do when there’s time to slow down with no where to be. These are the kind of recipes that make cooking feel easy and gathering feel natural. Scratch Made The essentials that anchor so many meals. They are simple, timeless, and worth making from scratch. Homemade Gnocchi (pg. 34) Soft, simple, and made to be savored. WAY easier than you'd imagine! Jo’s Marinara Sauce (pg. 36) A classic sauce you’ll reach for again and again. This is made for dippin'! Jo's Marinara Sauce Photo : Magnolia Website Click here for the recipe - Jo's Marinara Sauce Pesto (pg. 37) Fresh, bright, and endlessly versatile. Breads Warm, homemade favorites that make any meal feel a little more special. Garlic Knots (pg. 43) Soft, buttery, and finished with just the right amount of garlic. Pretzels with Cheese Dip (pg. 55–56) Warm, chewy pretzels paired with a rich, cozy cheese dip. Blueberry Muffins with Streusel Topping (pg. 65) Tender muffins bursting with blueberries and a sweet, crumbly finish. Blueberry Muffins with Streusel Photo : Magnolia Website Click here for the recipe - Blueberry Muffins with Streusel Topping Breakfast & Brunch Comforting, crowd-pleasing dishes made for slow mornings and easy gatherings. Bacon & Leek Quiche (pg. 83) Savory, rich, and perfect for lingering mornings. Huevos Rancheros (pg. 93) Bold, comforting, and full of vibrant flavor. Huevos Rancheros Photo : Magnolia Website Click here for recipe - Huevos Rancheros Bacon Cheddar Cups (pg. 102) Crispy, cheesy, and made for sharing. Soups & Salads Cozy bowls and fresh, flavorful salads that work year-round. Creamy Chicken Poblano Soup (pg. 113) Creamy, comforting, with just a hint of warmth. Creamy Chicken Poblano Soup Photo: Magnolia Website Click here for recipe - Creamy Chicken Poblano Soup Classic Minestrone (pg. 119) Hearty, timeless, and filled with simple goodness. Just add warm, crusty bread for the perfect meal. Asian Salad (pg. 131) Fresh, crisp, and full of bold flavor. Our favorite SUMMER salad. Appetizers & Starters Shareable bites that set the tone for the meal and keep everyone lingering at the table. Arancini (pg. 143) Crispy on the outside, rich and comforting within. French Onion Dip (pg. 153) Creamy, savory, and irresistibly classic. Cheese Balls, Four Ways (pg. 154) Fun, flavorful, and made for gathering. Cheese Balls, Four Ways Photo : Magnolia Website Click here for recipe - Cheese Balls, Four Ways Side Dishes The classics round out the plate and often steal the spotlight. Hasselback Potatoes (pg. 167) Crispy edges, tender centers, and full of flavor. Broccoli & Rice Casserole (pg. 173) Comforting, creamy, and always a favorite. Greek Pasta Salad (pg. 183) Fresh, bright, and perfectly balanced. Greek Pasta Salad Photo : Magnolia Website Click here for recipe - Greek Pasta Salad Dinner Comfort-forward meals that feel special enough for guests but easy enough for weeknights. Philly Cheesesteaks (pg. 201) Savory, hearty, and packed with classic flavor. Philly Cheesesteaks Photo : Magnolia Website Click here for recipe - Philly Cheesesteaks Honey Garlic Chicken with Pineapple (pg. 233) Sweet, savory, and perfectly balanced. SO EASY! Weeknight Salmon with Baby New Potatoes & Fresh Dill (pg. 235) Light, fresh, and effortlessly satisfying. Dessert Sweet finishes that feel nostalgic, indulgent, and always worth it. Lucy’s Peanut Butter Brownies (pg. 277) Rich, fudgy, and irresistibly nostalgic. Chocolate Soufflés (pg. 291) Light, decadent, and truly special. Magnolia Silo Cookies (pg. 315) Soft, classic, and perfect every time. A staple at the Silos. Magnolia Silo Cookies Photo : Magnolia Website Click here for recipe - Magnolia Silo Cookies This series wraps up next week with the final review of Volume 3, where I’ll share the last round of recipes that put a big dollop of whip cream on it. From everyday favorites to those “save this one” dishes, it’s the perfect ending to a cookbook I keep reaching for and I can’t wait to share it with you. All of my favorites from the Magnolia Table series - as noted by me, Josie