Today is Easter, and it’s finally feeling like spring has sprung, and so I wanted to pause from my usual recipe post to say hurray and happy spring and thank you for all your wonderful comments and emails and tweets and all the other ways you put a spring in my step every single day.
I’ll be back in a couple of days with another recipe, but in the meantime, happy happy Easter and springtime and everything else from me, the Southern husband, the Southern daughter and that character up there to you! And thanks again for taking time to read about my cooking adventures – it really does mean so much to me. I hope you take time to smell the flowers today!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!