DIRECTIONS: Add the chopped tomatoes, garlic, olive oil, Calabrian chili paste, and ½ teaspoon of salt to a mixing bowl. Cover and let sit at room temperature for at least 30 minutes but up to 3 hours. Once the tomatoes have marinated, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta well and transfer it to the bowl with the tomatoes. Add the ricotta and parmesan to the bowl and toss until melted and creamy. Add the basil and toss to combine. Garnish with extra parmesan cheese if desired and serve. 

 

NUTRITION INFO: 1cup, Calories: 210kcal, Carbohydrates: 30g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 54mg, Fiber: 3.5g, Sugar: 4g - WW Points: 5

(Recipe and photo courtesy of Skinnytaste)

AUTHOR: Pepper Basham

NARRATORS: Fiona Hardingham and Christopher Ashman

RATING: ★★★★

RELEASE DATE: October 14th, 2025

REVIEW: This was my first time reading Pepper Basham’s work, and Sense and Suitability was such a fun and endearing story. I was completely captivated by the main characters, Emmeline and Simon, the moment they were introduced, and I also adored the secondary characters, especially aunt Bean. (She is such a hoot!) Each person in this book plays a crucial role in Emmeline and Simon’s love story, and they are all such special people with their own unique personalities. Pepper’s writing is flawless and beautiful, and the narrators did an amazing job bringing it to life. Fiona Hardingham has quickly become one of my favorite narrators. Her voice is so captivating, soothing, and entertaining. Her portrayal of aunt Bean had me literally laughing out loud more times than I can count. I would highly recommend Sense and Suitability to everyone, especially those who favor a wholesome, clean love story, and I look forward to reading more of Pepper’s work in the very near future. 

AUTHOR: Carolyn Brown

NARRATOR: Brittany Pressley

REVIEW: This was my first time reading Carolyn Brown’s work, and it was an enjoyable read. The plot was very intriguing and what initially drew me to this book. Daisy and Lily are former prostitutes from an upscale brothel who venture out to find new beginnings in Autrie, Texas as seamstresses. I loved their determination and spunky attitudes, and I rooted them on throughout the entire book. Most of this story deals with women’s rights during the post Civil War era - or lack thereof - and it was fun reading the antics Daisy, Lily, and the women of Autrie get into in their quest to be treated as equals. Beulah, a secondary character, was my favorite, with her sharp tongue and fiery spirit. The ending was a tad bit disappointing, especially after everything Daisy and Lily went through to make their home in Autrie and to help liberate themselves and the other women. (Trying not to give away any spoilers here). I also wished the epilogue had been fleshed out with more details about what happened to the women. Did Daisy and Lily ever have children? Did Beulah find love again? Did Wesley get thrown into an abandoned well and succumb to the horrible ending he deserved? These are just a few of the unanswered questions I have, but overall The Paradise Petition was a fun read, and I would gladly recommend it to everyone. 

DIRECTIONS: Bring a large pot of salted water to a boil. When boiling, blanch the broccoli 15 to 30 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking. Add the tortellini to the boiling water and cook according to package directions. Drain and rinse under cold water then add to a large bowl with the remaining ingredients. Mix well and refrigerate until chilled. Serve cold. 

NOTES: Tortellini: Shelf-stable tortellini holds up better than fresh in pasta salads. Cook just until al dente and rinse under cold water to stop the cooking. Broccoli: For a softer texture, blanch broccoli florets in boiling water for 30 seconds, then shock in ice water. Make Ahead: Best served cold—can be made up to one day in advance. Toss before serving and refresh with a splash of oil or vinegar if needed. Add-Ins: Try baby mozzarella balls, feta, grilled chicken, or salami to turn this into a more filling main dish.

NUTRITION INFO: 1 cup, Calories: 192kcal, Carbohydrates: 24g, Protein: 6g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 19mg, Sodium: 398mg, Fiber: 2.5g, Sugar: 2.5g - WW Points: 6

(Recipe and photo courtesy of Skinnytaste)

Hello, dear readers! This week’s prompt from Jana at That Artsy Reader Girl is Books I’d Like to Re-Read, but since I rarely ever re-read books, my list is about ten of my all-time favorite books that I’d like to read again for the VERY FIRST TIME. Happy Tuesday!

AUTHOR: Sarah Loudin Thomas

NARRATOR: Pilar Witherspoon

RATING: ★★★★

RELEASE DATE: July 15th, 2025

REVIEW: Such a great story! This was my first time reading Sarah Loudin Thomas’ work, and I truly loved it. Her writing is flawless, and her descriptions are so vivid I could picture everything clearly in my mind from the beautiful Blue Ridge Mountains to the stark contrast of WWII-era Germany. I loved every character, especially Hedda and Garland. Also, the narrator, Pilar Witherspoon, is absolutely incredible. She had me hanging on to her every word, and her many different accents, from Hedda’s German to Garland’s slow southern drawl, were spot on and just amazing. I will definitely search for more of Sarah and Pilar’s work. If you love sweet, faith-based historical romances, then I highly recommend These Blue Mountains. 

(DISCLAIMER: I received a complimentary copy of this title from NetGalley. All opinions expressed are entirely my own).

DIRECTIONS: Combine all the ingredients together and store in an airtight container. 

NOTES: Use 1 tablespoon + 2 teaspoons of seasoning per 1 pound of meat (makes about 4 servings). To replace one store-bought taco seasoning packet (typically for 6 servings), use about 2 tablespoons + 1½ teaspoons of this homemade mix. Homemade taco seasoning can be stored for up to 1–2 years in a cool, dry place in a tightly sealed container. For the best flavor, use within the first 6 months. 

SALT NOTES: This mix contains approximately ¼ teaspoon of kosher salt per serving. If substituting with fine table salt, reduce the amount to avoid over-salting. Low-Sodium Option: To make this a low-sodium taco seasoning, simply cut the salt in half or omit it entirely for a salt-free version. 

TIP: Always check individual spice labels if you're cooking gluten-free. 

NUTRITION INFO: 1 & 1/4 teaspoons for 2 tacos, Calories: 8kcal, Carbohydrates: 1.5g, Sodium: 300mg, Fiber: 0.5g - WW Points: 0

(Recipe and photo courtesy of Skinnytaste)

NARRATOR: Adam Verner 

REVIEW: I’ve heard many great things about Charles Martin’s work over the years, but this was the first of his books I’ve ever read. It was a very moving story, and I love that it was based in the south (where I live). All of the characters were special to me in their own unique ways, but my favorites were Annie and Charlie. Although I did like the main character, Reese/Johnny, I couldn’t help but resent him a bit. Without giving away any spoilers, I’ll just say that I felt like an earlier intervention by him could’ve helped Annie immensely. I understand the pain and heartache of losing someone you love, but a child’s life was in danger, and because of that I feel like Reese should’ve snapped out of his stupor and acted sooner. Also, I'm glad the book ended on a positive note because I was ready to start cursing a blue streak during those last couple of chapters. (Again, not giving away any spoilers, but if you’ve read the book then you know what I’m referring to). I was bound and determined not to read any more of Martin’s work, but thankfully he redeemed himself in the end. There were parts of this story that felt cheesy and a little too far-fetched, but overall I enjoyed it, and I would still recommend it.

AUTHOR: Jenni L. Walsh

NARRATOR: Fiona Hardingham

RATING: ★★★★

REVIEW: This was my first time reading Jenni Walsh’s work and what a beautiful story! I’m always drawn to historical fiction, especially those set during World War II, and learning about the Women’s Royal Navy Service (the “Wrens”) was such a treat. I never even knew they existed and what an incredible group of women! I really enjoyed learning about their jobs as dispatch motorcycle riders during the war, but one of my favorite parts was learning about the women who took care of the carrier pigeons that relayed important intel during wartime. I loved all of the characters, even the secondary characters, because they each contributed something special to the book. You get so much with The Call of the Wrens - romance, suspense, drama, joy, heartache, etc. And I can’t say enough great things about the narrator, Fiona Hardingham. I absolutely adore her voice and accents. 

The only thing that distracted me about this audiobook was the pronunciation of Evelyn (Ev-lin) as Eve-lin. Yes, it’s a minor thing, but it kept throwing me off, especially since my mother’s name is Evelyn, and I’ve never heard it pronounced any other way than Ev-lin. Regardless, it certainly wouldn’t stop me from recommending this book because it’s such a wonderful and thought-provoking story. I can’t recommend it enough, and I look forward to reading more of Jenni Walsh’s work in the very near future.

(DISCLAIMER: I received a complimentary copy of this title from NetGalley. All opinions expressed are entirely my own).

4 cups baby red potatoes (cut in small pieces*) 

1/2 cup green bell pepper (finely diced) 

1/4 cup red onion (finely diced) 

3 scallions (diced) 

1 1/2 teaspoons Dijon mustard 

1 tablespoon extra virgin olive oil 

1 tablespoon red wine vinegar 

1 tablespoon reduced fat mayonnaise  

salt and fresh pepper (to taste) 

DIRECTIONS: Bring a pot of generously salted water to a boil. Add potatoes and cook until soft, approximately 10 minutes. Drain. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve. 

NOTES: *Measure them cut up. Variations: If you can’t find baby red potatoes, use larger red skin potatoes, russet potato or yukon gold potatoes cut in bite-sized pieces. Swap the red onion for shallots. If you want to omit the mayo, swap it with full fat Greek yogurt. Add additional optional ingredients like dill pickles, celery, garlic powder, or chopped hard-boiled eggs. 

NUTRITION INFO: Serving - 3/4 cups, Calories: 107kcal, Carbohydrates: 17.8g, Protein: 2.2g, Fat: 3.2g, Saturated Fat: 1g, Fiber: 2.1g - WW Points: 1

(Recipe and photo courtesy of Skinnytaste)