The game is all set up and ready to play! Engage in games and books with Tomorrow, and Tomorrow, and Tomorrow by Gabrielle Zevin. We wrap up season (level) one sharing one of Rachel’s 5-star reads and tasty meals.

Recipe:You can either use a store bought jar of sauce, or make your own. If you are making your own, you will need 2-3 cloves of garlic, a small onion, a 14 oz can of tomato sauce, a 14 oz can of crushed tomatoes, 4 tablespoons of tomato paste, oregano, a dash of cayenne, red pepper flakes, and salt and pepper to taste. Regardless of making your own sauce or using a jar, you will need a pound of ground turkey and whatever other veggies you may like to add. I usually include mushrooms, bell peppers, and spinach. For the cheese mixture you will need 15 oz of ricotta, an egg, ¼ cup of parmesan cheese, and 12 oz of shredded mozzarella. You will also need 2-4 zucchini, cut into wide, flat strips. Begin by cooking the zucchini strips on a flat baking sheet at 375 for 10-15 minutes. This will help dry it out a bit. Zucchini is so watery and, if you skip this step, your lasagna will be very soupy. If that is what you want, skip away and proceed to the next step. To make the sauce, cook the onions, garlic, and turkey on the stove until the turkey is brown. Add the sauce, crushed tomatoes, tomato paste, seasonings, and whatever veggies you have decided to include. Bring to a boil and then allow to simmer for 20-25 minutes. If you are using a jar of sauce, brown the turkey and then mix in the jarred sauce and veggies. You’ll still do this on the stove but you do not have to allow it to simmer. Prep the sauce right before making the lasagna or do so earlier in the day. It can sit in the fridge for a while if needed. When the sauce and zucchini strips are ready, you can make the cheese mixture. Simply combine the egg, ricotta, and parmesan and stir in about half a cup of the sauce mixture. To assemble the lasagna, spread some of the meat sauce onto the bottom of a 9x13 inch baking pan. Place zucchini slices evenly over the sauce, cover with a layer of cheese mixture and half of the shredded mozzarella. Repeat these steps until you have used up all your ingredients. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes. Or just cook it for 45 minutes, the foil probably will not make or break the dish. Cut up and enjoy!! Like other lasagnas, this tastes just as good if not better after a day or two, so you’ll definitely be able to enjoy any leftovers. Best served with a side salad and/or steamed broccoli.

On the benefits of play, from Bright Horizons.

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Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

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We’re going back to school and class is in session. Join along on some ELA classes from elementary, middle, and high school to check out some memorable school books. If you would like to donate books to school or local libraries, I encourage you to do so. Help get books in kids’ hands!

22 Most Unexpectedly Banned Books

Thank you everyone who contributed books from school that stood out to you!

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

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This week we head courtside to watch Carrie Soto return to the tennis world to attempt to reclaim her title. Like Carrie, we’ll learn and grow in more than just our tennis skills. Grab a snack, a water bottle, and your racket and let’s go. It’s game, set, match.

Recipe:You will need: a cup of peanut butter (or some other nut butter if you are allergic or just don’t like peanut butter), a quarter cup of honey, a dash of salt, two cups of rice krispie cereal, and a cup of mixed chocolate and butterscotch chips. The ratio doesn’t have to be exactly half and half, it can be whatever you’d like. Or you can omit the butterscotch chips and use all chocolate chips. In a large bowl, combine the peanut butter, honey, and salt. Then stir in the rice krispies. Once combined, scoop the mixture into an 8x8 baking pan. Using a microwave oven, melt the chocolate and butterscotch chips. You want them to be thoroughly melted so you can pour them over the krispies mixture. Once you have poured the chocolate butterscotch over the peanut butter rice krispies, place the tray in the fridge for at least two hours so it can set.

Tennis Olympic history

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.

Get ready to go into stealth mode as we explore the fantasy world of Victoraly and discuss assassins, war, love, and so much more with author Dominique del Calzo! Unwrap all your snacks before starting - assassins are quiet! Nothing like sharing a meal or a book with a good friend, and it’s an extra cool experience when that friend has written the book!

Recipe: You will need: a filet of salmon, garlic powder, cumin, ginger, chili powder, paprika (optional), cinnamon, honey, and sriracha. To make, sprinkle garlic powder, cumin, ginger, chili powder, and cinnamon on a filet of salmon. Then, drizzle on a tsp of honey and however much sriracha you would like. Wrap the filet up in tinfoil, it’ll look like a little tinfoil gondola, and cook it in the air fryer at 330 for 17-18 minutes depending on how thick the filet is. Rachel serves the salmon with ramen or pho noodles and stir-fried veggies, Dominique serves it with lentils.

Dominique del Calzo’s Instagram account. The Amazon link where you can purchase her wonderful books, the first of which is also available for Kindles.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.

Traveling to imaginary worlds is awesome, no passport required and you don’t have to worry about flight issues. Grab your favorite road trip snacks and journey to a variety of realms with me.

Series mentioned in this episode: Lord of the Rings by JRR Tolkien, The Hunger Games by Suzanne Collins, A Court of Thorns and Roses by Sarah J. Maas, Harry Potter by JK Rowling, and Fourth Wing by Rebecca Yarros.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.

Good books, like good meals, take time to make and master author Amor Towles knows this better than anyone. Each of his books takes years of work and are oh so worth the wait. Dig into the feast of Towles’ novels and meet fabulous characters, engaging plots, and sharp, witty, beautiful writing.

Recipe: You will need 6 eggs, 1-2 cups of sliced mushrooms. A bunch of chopped asparagus (maybe 8-10 stalks), a couple handfuls of chopped spinach, ¼ cup of milk, salt and pepper to taste, and ¼ cup of shredded mozzarella cheese. You could also use cheddar or any type of cheese you like, and sub the asparagus for broccoli if you are not an asparagus fan. Preheat the oven to 350 and spray a 9-inch cooking pie or cake dish. Crack the eggs and whisk them with the milk until they are slightly frothy. Stir in the veggies, cheese, salt and pepper. Pour the whole mixture into the baking dish and pop it in the oven for 35-40 minutes until the top is nicely golden brown.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.

The Universe is a vast place with no shortage of books, foods, ups, downs, everything you can think of. It can all feel a bit overwhelming. But fear not! For all of the craziness and curveballs, the Universe also always has your back and will catch you if you let it. This book by Gabrielle Bernstein tells us how.

Recipe: You will need: a small yellow onion, carrots, a butternut squash, a cup of lentils, garlic, kale or spinach, 3-4 cups of water or broth, turmeric, curry powder, cumin, and something like paprika or chili powder if you want it to be a little spicier. You can also substitute sweet potato or a can of pumpkin for the butternut squash if you prefer. Other optional ingredients are cauliflower or a jalapeno pepper, again for some spice. Chop up the onion and carrot, and cauliflower and pepper if you’re using them and cube the butternut squash. Or buy it pre-cut from the grocery store as a major time saver! Put everything in the instant pot, pour in the water or broth, and sprinkle in the spices. I’m sorry I don’t have exact measurements but it’s roughly a tsp each of the turmeric, curry powder, and cumin. Give it a quick stir, close the instant pot, and pressure cook for 7 minutes. You can do a quick release or let it release naturally. Once you take off the lid, stir in the kale or spinach. This soup is so delicious and is perfect for cooler days.

Gabrielle Bernstein’s podcast and website for her guided meditations, books, and words of wisdom.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.

Somehow we’re already halfway through the year! Grocery stores have gone from remaining holiday treats to bursting with supplies for s’mores, picnics, and all the summer goodies. Bookstores are dropping all their hot summer releases and people may be checking in on their 2024 goals. In this bonus episode, I invite you to the table to hear about how I determine my book ratings, how I’m doing on my 2024 reading goal, and the 5-star reads from the first half of the year.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.