Today will begin with the whir of the blender, a protein shake whizzing itself into existence. I’ll toss in frozen fruit, milk, maybe even a spoonful of peanut butter, and let the blades do the heavy lifting. There’s a certain relief in knowing breakfast can be handled by a push of a button. My kitchen tip of the day? Always freeze bananas in halves before they go brown. They’ll make your shakes creamier and your mornings calmer. By dinner, the kitchen won’t need much from me. Jambalaya will already be waiting in the fridge, leftovers ready to come back to life with just a little heat. I’ll splash in a bit of chicken stock when I rewarm it, because rice loves to drink up liquid the second it’s ignored. It’s less about cooking tonight and more about honoring the day before yesterday’s work, which feels like a kind of grace in itself. And for dessert, the confetti sugar cookie sandwich will remind me that sometimes joy comes sprinkled in neon dots and stuck together with buttercream. I can’t help but wonder… maybe the secret to a good life is just like the secret to a good kitchen. Know when to stir, know when to wait, and know when to let yesterday’s efforts carry you through today. What’s on your menu? Gracefully yours, 🫶🏻 Jeanie Jo plantoeat mealandgrace dinnerinspo whatsonthemenu brunchideas homecooking foodgram foodblogger LTKHome