Friends as many know I was working part-time 2-3 days a week for an Interior Design firm from November 2024 until June 2025 and I loved it. This was in addition to my Chaletmomma Designs clients. In June we had a family meeting looking a multiple factors most especially our son’s summer schedule for hockey goalie clinics and high school training and we knew I needed to be available to chauffeur him to these events. If you have young kiddos you may think life will be easy - and there’ll be less demanding of your time as they become independent but, actually friends the demands simply morph friends. Please don’t think I’m complaining I’m blessed to focus all my attention on family, the Chalet and my business.

This is a long winded way of saying once a month I’ll be going on a excursion - a shopping trip and lunch with a besties (also a SAHM). Freeing our time on weekends to be family-centric.

Thursday September 18th we visited The Country Mile in Morristown’s Harding Township. Our first stop was Baby Crossing and The Depot Gift Shop located at 980 Mt. Kemble Road. Both stores have wonderful offerings!

Next was the Big Green Barn at 912 Mt. Kemble Road to see my longtime friend Susan Brierly-Bush. I always loving visiting her and seeing her latest finds. Kristin purchased a set of amazing bowls for her kitchen.

Next we visited The Candy Shop of Harding and The Ginger Jar both at 1007 Mt. Kemble Road. I came home with Dark Chocolate nonpareils from Steve and a beautiful chinoiserie dishtowel and paper napkins from Michelle.

Our last shopping stop was The Bargain Box located at 1117 Mt. Kemble Road.

Lastly we enjoyed a delicious lunch was Washington House located at 55 S. Finley Avenue, Basking Ridge, NJ 07920

If you’re anywhere close I highly recommended the Country Mile and all the wonderful retailers who make this spot such a must visit. Til next time be well and I’ll see you over on Instagram.

I am not shy about my love of Trader Joe’s. This week after another Instagram follower asked what I buy - I thought I’d share my marketing list. If you’re new here I will let you know I’m not somehow who loves to cook. People need to eat and I want them to like what I serve but, I’m no chef. HA!

Like most things I try to be extremely organized. I want to be in and out of the market within 20 mins so I set up my list by aisle from farthest and always grab my fruits, veggies, and flowers last.

MEALS I PREPARE.

Chicken Thighs with Mango Chutney: I will bake in the oven with salt/pepper and mango chutney at 425* for 50mins they get crispy and I cut them up. I’ll serve with potatoes either baked or small ones that have been cut, coated with butter, salt and pepper and roasted in the toaster oven and a fresh Spinach salad with carrots, cucumbers, mushrooms and orange bell pepper.

Chicken Breasts/Thighs with Marinated Artichokes: bake at 350* for 20 minutes checking for doneness. I usually cook around 30 - 35 mins. I serve with baked potatoes or french fries and a side Spinach salad.

I love Boneless Pork Chops. I have 3 different recipes I like to serve.

1. Boneless Pork Chops with Mango Chutney: I follow the same recipe as the chicken thighs but, will cook covered with a foil tent for 30 minutes and uncovered for 5-7 at the end.

2. Baked Boneless Pork Chops: Fully coat chops with mayonnaise then coat with this mixture: regular breadcrumbs, coconut flakes, salt and pepper, and thyme. Bake at 425* for 30 minutes.

3. BBQ Boneless Pork Chops: Pour 1/4 of a bottle of TJ’s Organic Kansas City Style BBQ Sauce in the bottom of pot and place the chops on top, then add another layer of sauce covering the chops. Bake 325* for 2 hours. After 2 hours remove chops from pot and shred. Place shredded pork back into pot and bake 300* for 30 minutes. Serve on hamburger rolls with french fries and Spinach salad.

For Salmon I bake the individual pieces encased in tin-foil with lemon juice, pepper and tomato slices at 325* for 25 mins. I serve with asparagus and a Spinach salad.

I like to make Meatloaf. I use the 85/15 mix. My recipe includes 1 egg, salt and pepper, breadcrumbs, saute onion, thyme, and Worcestershire sauce. I bake in a metal pan 350* for 1 hour. I will serve with baked potato and Spinach salad.

The frozen dishes we love:

Mandarin Chicken - with Pork dumplings and raw cucumbers and celery.

Butter Chicken - I serve with Nan, Palek Paner, raw cucumbers and celery.

These Breaded Chicken Breasts are tasty and make a quick meal only 25 minutes to bake at 425* I serve with french fries and Spinach salad.

Steak and Stout Pies are seasonal/not sold all year. I serve with Spinach salad.

The canned dishes we love:

Turkey Chili with Beans - I like to dress the chili with sour cream and blue corn chips and serve with a french baguette and Spinach salad.

The dairy we love:

We only have 2% Milk in the Chalet. My son drinks it and I put it in my coffee. I eat fresh blueberries mixed with yogurt and cereal most days.

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I love Hummus and enjoy it with Sesame sticks, rice cakes, carrots and cucumber slices.

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The snacks we love.

Chips, Dark Chocolate covered mini Pretzels and Blue Corn Chips.

The desserts we love.

I often bake Brownies and these little Bon Bons are a bit size treat.

We all love the Sparkling Lime Water.

The flowers I love.

My go-to blooms are Hydrangeas and Eucalyptus but, I bring home seasonal offerings; Carnations, Delphiniums, Freesia, Peonies, Snapdragons and Tulips.

While there are other markets I could shop in and sometimes I do for items I can’t get from TJ’s. I love being a TJ’s shopper! Til next time friends be well and I’ll see you over on the Gram!