The past 2 months, I’ve been working hard to get ahead on content. My “maternity leave” will be plenty of time off from the kitchen and photography, which are the hardest parts of my job. I’m already halfway through September on photographed blog recipes, which includes tons of fun promotional recipes and events for Sally’s Cookie Addiction. (Expected publish date is Tuesday, September 19th!) I’m already working on pumpkin recipes too. And on Monday, I tested a couple new Sally’s Cookie Palooza recipes.
Yes, Christmas cookies. In July. It’s def been a weird week.
It feels wonderful to be so far ahead, but this is no easy feat– especially when I move at the pace of a turtle these days. One thing that has been my saving grace, though– easy, quick, and convenient dinners. I typically meal prep over the weekend so I don’t have much cooking to do during the week. One recent favorite? Honey chipotle salmon. *Oh my gosh.* This salmon is totally mouthwatering, tender, sweet, salty and spicy. I’ve made it a handful of times in the past month and YES we’re both obsessed.