Welcome to the first edition of Table Talk, a little corner of Savory Thoughts where we talk about what’s cooking, what I’m learning, what’s making life a little easier, and the things I think are worth passing along.
Table Talk is something I’ve been wanting to bring back for some time.
A Little Note From Me
When we first started Savory Thoughts, we had a little corner where I would share things about us, what we were loving, and what we were looking forward to in the weeks ahead.
I’m grateful to start that again.
This gives us a place where we can genuinely share something that isn’t strictly food-related—or simply the next roasted chicken recipe. It gives us another way to connect.
In the upcoming Table Talk series, we’ll tackle all kinds of topics, from funny life moments that taught us something to kitchen mishaps, hosting, things I’m loving, what’s happening behind the scenes, and whatever else feels worth talking about.
So, grab your coffee or wine, and let’s talk!
What’s Cooking
Fall feels like the perfect place to start our first Table Talk.
With fall approaching, I’ve been making a lot of pumpkin recipes. But somewhere in the middle of all that pumpkin, we’ve also been working with ube (pronounced oo-bay, not oob).
If you’re unfamiliar with it, ube is a purple yam native to the Philippines. It’s commonly used in Filipino desserts, shakes, cakes, and even drinks. It has a subtly sweet, nutty flavor and is such an interesting ingredient to work with.
And during all of that recipe testing, we had a little “recipe failure.”
Instead of scrapping it and creating an entirely new recipe, I decided to share it online. Because no matter how experienced we are in the kitchen, mishaps happen—especially when we’re learning to work with ingredients that are new to us.
What should have been a beautiful purple Ube Swiss Roll Cake ended up changing colors on me.
So, I gave it a fitting name: Chameleon Ube Swiss Roll Cake.
If you want to see what happened—and what I learned from it—you will read all about my little recipe failure soon.
From My Kitchen to Yours
One thing I’ve learned over the years is that sometimes the smallest kitchen habits make the biggest difference. So, in each Table Talk, I want to pass along something useful from my kitchen to yours.
This edition’s tip: Make your fresh herbs last longer.
Fresh herbs can go from beautiful to wilted surprisingly fast, and throwing away food is the same as throwing away money.
Instead of letting extra parsley or herbs sit in the refrigerator until they’re no longer usable, preserve them while they’re still fresh.
I’ve been doing this with parsley for years, and it means I can have it ready when I need it without constantly buying another bunch.
How To Preserve Parsley (& Herbs): Here’s how I keep my parsley and herbs longer.
Around the Table
Since the beginning of summer, I decided to make a few changes in our home and grocery budget. With a growing family, those little grocery runs can add up quickly.
Here are two things I’ve been doing to help cut down on our grocery bill.
I buy four gallons of milk at a time.
This helps me save A LOT OF MONEY. Our kids drink a lot of milk—sometimes too much if you ask me!
So, when milk is on sale, buying it in “bulk” helps us save money and means I’m not constantly running back to the store for another gallon.
I no longer buy bread.
I’ve been making our bread since the beginning of summer.
A loaf of bread used to cost us about $5 on average, and we would purchase around six loaves or bags at a time. That’s $30 before tax—and depending on the type of bread, sometimes more.
That’s a lot of money for something that disappears pretty quickly when you have growing children.
The cost may look completely different for your household depending on your family size, but for us, this was one grocery expense I knew I could change.
So, what do I do now?
Instead of buying multiple loaves and freezing them, I shop at our farmers market, buy bread flour, and make about eight loaves of bread at a time.
I freeze what we aren’t using right away, and we’re set.
I genuinely don’t know why I didn’t start doing this sooner.
The Loaf Pans I Use
I love these 4-Piece 2 lb Pullman Loaf Pans and these 2-Pack Black 13-Inch Pullman Loaf Pans with Lids.
And speaking of feeding a house full of people, let’s talk about those moments when a casual visit turns into, “Why don’t you stay for dinner?”
I don’t believe an unexpected dinner guest means you suddenly need to prepare an elaborate meal.
Pasta is usually my go-to because it feeds a lot of people without making dinner complicated.
Two great options are Rasta Pasta or Haitian Spaghetti. Add garlic bread and a simple salad, and dinner is done.
If we’re serving wine, I like choosing something that complements the pasta rather than overpowering it. And for everyone else—especially when kids are at the table—a pitcher of sparkling fruit punch made with fruit juice, sparkling water, and fresh fruit makes dinner feel a little more special without requiring much effort.
That’s really my philosophy with unexpected guests: serve something filling, keep it simple, and enjoy the company.
A Few Things I’m Loving
It has been a busy year for us. We have been attending quite a few vendor fairs for XALOCA—more about that in an upcoming Table Talk.
One of those events took us to New York for a Juneteenth celebration, and I thought I would share a few things I wore and loved.
Shop My Favorites
The Dress
I wore this black and white maxi dress from Revolve.
I also found a very similar black and white maxi dress on Amazon that gives almost the same look.
The Shoes
I purchased my shoes from Amazon because I simply could not pass them up.
These Floral Strappy High Heels were surprisingly comfortable.
I was able to stand in them for about three hours without pain. I did use an insert for additional support, but the shoes themselves were very comfortable.
What I’m Reading
I recently started reading Rich Dad Poor Dad.
So far, it has been easy to follow and straightforward. Once I’m finished, I plan to pass it down to our oldest son first and then eventually to the others.
One of the things I appreciate about the book is the way it encourages you to think differently about money, assets, investing, and putting your money to work instead of only working for money.
From the Savory Thoughts Archives
If you haven’t made these recipes in a long time, take this as your sign to put one back on the table this week, friend.
Beef Bolognese Recipe
Rich, hearty, and exactly the kind of slow-simmered comfort food I start craving when cooler evenings return.
Click here to make the Beef Bolognese Recipe.
Slow Cooker Beef Stew
This is one of those cozy, set-it-and-let-it-cook meals that’s perfect for busy fall days when you still want something warm and satisfying for dinner.
Click here to make the Slow Cooker Beef Stew.
Spicy Chipotle Salmon Bowls
For something a little lighter without sacrificing flavor, these salmon bowls bring smoky heat, plenty of color, and an easy change of pace from heavier fall meals.
Click here to make the Spicy Chipotle Salmon Bowls.
What I’d Put on the Table This Week
If I were choosing three things from the Savory Thoughts kitchen this week, I’d give you something comforting, something easy, and something a little different.
Something Comforting: 16 Bean Chicken Soup
This is the kind of soup that signals fall is on its way—hearty beans, chicken, and a warm bowl you can settle into at the end of the day.
Make the 16 Bean Chicken Soup (recipe coming soon)
Something Easy: Air Fryer Garlic Butter Shrimp
When dinner needs to happen without spending the evening in the kitchen, this is the one. The air fryer does most of the work, and you still end up with buttery, garlicky shrimp that can easily become dinner.
Make the Air Fryer Garlic Butter Shrimp
Something Different: Chameleon Ube Swiss Roll Cake
And because we’ve already talked about my little kitchen adventure with ube, why not try something different this week?
This one didn’t exactly go according to plan—and that’s precisely why I think it’s worth sharing.
See the Chameleon Ube Swiss Roll Cake soon.
Before You Go…
I think that’s what I want Table Talk to be.
Yes, we’ll always have plenty of recipes here at Savory Thoughts. Food is what brought many of us together in the first place.
But there is so much that happens around the food too.
There are the conversations, the lessons we learn in the kitchen, figuring out how to feed a family without spending a fortune, welcoming people into our homes, trying something completely new—and occasionally watching your beautiful purple cake turn another color.
That’s life.
And I’d love for Table Talk to be a place where we can talk about those things too.
So, before you go, I have a question for you:
What’s one thing you’re doing differently in your kitchen or home lately that’s saving you either time or money?
Leave me a comment below. Your idea might just help someone else at the table, too.
Until next time, I’ll see you at the table.
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