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)