An easy farmers market spaghetti with roasted summer vegetables, a nostalgic ’70s soundtrack, and a reminder that the best moments in life are often the simplest.
An Easy Summer Pasta made for Slowing Down
Summer cooking should feel different.
It should be lighter, looser, and a little less concerned with perfection. It should leave time for sitting outside, chasing sunsets, listening to music, and spending long evenings with the people we love.
“Summer isn’t asking us to do more. It’s inviting us to notice more.”
This easy summer spaghetti is designed for exactly that kind of night.
Fresh cherry tomatoes, sweet white corn, and garlic roast together on one sheet pan until the tomatoes burst,
the corn begins to caramelize, and the garlic becomes tender and fragrant.
Paper-thin zucchini ribbons join the pan during the final few minutes so they soften gently without becoming heavy or watery.
The roasted vegetables are then tossed with al dente spaghetti, fresh basil, parsley, a small drizzle of extra-virgin olive oil, and enough pasta water to bring everything together.
There is no cream sauce, no complicated preparation, and no long list of ingredients.
The vegetables create their own light sauce as they roast. Their juices mingle with the garlic and olive oil, coating the spaghetti with fresh summer flavor.
It is simple, colorful, and satisfying without feeling heavy—the perfect pasta for warm evenings on the patio, at the lake, or around a table filled with friends.
“Summer teaches us that slowing down isn’t falling behind—it’s finally catching up with life.”
Why You’ll Love This Summer Pasta Recipe
Everything comes together with one pot and one sheet pan.
It highlights fresh farmers market vegetables.
The pasta is light and flavorful without a heavy sauce.
It can be served hot, warm, or at room temperature.
The recipe is easy to customize with seafood, chicken, beans, or cheese.
It leaves more time for enjoying summer and less time washing dishes.
Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Tomatoes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 to 6 servings
Ingredients
12 ounces high-quality spaghetti
2 cups cherry or grape tomatoes
2 ears fresh sweet white corn, husked
6 garlic cloves, peeled and lightly smashed
2 medium zucchini
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
Freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
½ cup loosely packed fresh basil leaves, torn
¼ cup chopped fresh Italian parsley
½ to 1 cup reserved pasta water
Zest of ½ lemon, optional
Freshly grated Parmesan or Pecorino Romano, optional
Instructions
1. Prepare the sheet pan
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper for easier cleanup.
2. Roast the tomatoes, corn, and garlic
Cut the corn kernels from the cobs and add them to the prepared sheet pan with the cherry tomatoes and garlic cloves.
Drizzle the vegetables with approximately 1½ tablespoons of the olive oil. Season with ½ teaspoon kosher salt, freshly ground black pepper, and crushed red pepper flakes, if using.
Toss gently and spread the vegetables into an even layer.
Roast for 15 minutes.
3. Make the zucchini ribbons
While the vegetables are roasting, trim the zucchini. Use a vegetable peeler or mandoline to slice each zucchini lengthwise into long, paper-thin ribbons.
Rotate the zucchini as you work, stopping when you reach the soft, seedy center.
4. Add the zucchini to the sheet pan
Remove the sheet pan from the oven and add the zucchini ribbons.
Gently toss the zucchini with the tomatoes, corn, garlic, and roasting juices. Return the pan to the oven and roast for an additional 6 to 8 minutes.
The zucchini should be tender but still hold its shape.
5. Cook the spaghetti
While the zucchini finishes roasting, bring a large pot of generously salted water to a boil.
Cook the spaghetti until al dente according to the package directions.
Before draining the pasta, reserve at least 1 cup of the starchy cooking water.
6. Toss the pasta
Drain the spaghetti and return it to the pot.
Add the roasted vegetables and all the juices from the sheet pan. Add the remaining olive oil, torn basil, chopped parsley, and approximately ½ cup of reserved pasta water.
Toss the pasta over low heat until the vegetables are evenly distributed and the spaghetti is lightly coated and glossy.
Add additional pasta water, a few tablespoons at a time, if needed.
7. Finish and serve
Taste and adjust the seasoning with additional salt and black pepper.
Add fresh lemon zest for brightness or grated Parmesan or Pecorino Romano for a richer finish, if desired.
Serve immediately, or allow the pasta to cool slightly and enjoy it warm or at room temperature.
Tips for the Best Summer Vegetable Pasta
Choose ripe cherry tomatoes
Look for tomatoes that feel heavy for their size and have a rich color. Mixed-color heirloom cherry tomatoes also make the finished dish especially beautiful.
Use fresh corn when possible
Fresh market corn provides a crisp texture and natural sweetness. Frozen corn can be substituted, but thaw and pat it dry before roasting.
Do not overcook the zucchini
Because the zucchini is sliced into delicate ribbons, it only needs a few minutes in the oven. Add it after the other vegetables have already begun roasting.
Save the pasta water
Starchy pasta water helps the roasted vegetable juices and olive oil cling to the spaghetti. It creates a silky finish without adding cream or butter.
Use a flavorful extra-virgin olive oil
Because this recipe uses so few ingredients, the quality of the olive oil matters. Choose one with a fresh, fruity flavor rather than an overly bitter or aggressive finish.
Recipe Variations
Add grilled shrimp or scallops for a light seafood pasta.
Top each bowl with burrata, ricotta, feta, or goat cheese.
Add cannellini beans or chickpeas for a vegetarian protein boost.
Substitute linguine, bucatini, angel hair, or your favorite short pasta.
Add arugula or baby spinach when tossing the hot pasta so the greens wilt slightly.
Finish with toasted pine nuts, pistachios, walnuts, or breadcrumbs for texture.
“The sweetest moments are rarely planned. They happen somewhere between the last rays of sunlight and the first stars.”
What to Serve with Summer Spaghetti
Serve this pasta with grilled bread, a simple green salad, marinated olives, or a platter of sliced melon and prosciutto.
For dessert, keep things equally relaxed with fresh peaches, cheesecake or lemon sorbet, berries and whipped cream, or a rustic summer fruit galette.
Summer Cocktail Pairings
Elderflower Gin and Tonic
Ingredients
1½ ounces gin
½ ounce elderflower liqueur
4 ounces chilled tonic water
Fresh lemon
Cucumber ribbon or basil, for garnish
Instructions
Fill a large wine glass with ice. Add the gin and elderflower liqueur. Top with tonic water and a squeeze of lemon.
Stir gently and garnish with cucumber, basil, or a lemon wheel.
Limoncello Spritz
Ingredients
2 ounces limoncello
3 ounces chilled Prosecco
1 ounce sparkling water
Lemon wheel and basil, for garnish
Instructions
Fill a wine glass with ice. Add the limoncello, Prosecco, and sparkling water. Stir gently and garnish with lemon and basil.
Aperol Spritz
Ingredients
3 ounces Prosecco
2 ounces Aperol
1 ounce sparkling water
Orange slice, for garnish
Instructions
Fill a wine glass with ice. Add the Prosecco, Aperol, and sparkling water. Stir briefly and garnish with an orange slice.
Wine Pairings for Summer Vegetable Pasta
Choose a wine with crisp acidity, fresh citrus notes, and enough brightness to complement the tomatoes, corn, zucchini, and herbs.
Recommended options include:
Vermentino
Pinot Grigio
Sauvignon Blanc
Dry rosé
Soave
Gavi
Prosecco
Serve white and rosé wines well chilled, preferably outside as the sun begins to set.
A ’70s Slow Summer Playlist
Complete the experience with a playlist filled with smooth, easygoing ’70s soft rock and yacht-rock favorites.
Turn up the music, pour something cold, and bring the pasta outside.
Summer is too short to spend the whole evening standing over the stove.
“Maybe reminiscing isn’t about wishing we could go back. Maybe it’s about remembering what mattered most, so we can choose it again today.”
Savor the Slow Summer Moments
This recipe is less about doing something elaborate and more about paying attention to what is already good.
Fresh corn. Warm tomatoes. Fragrant basil. Music playing through an open door. A chilled glass in your hand. People you love gathered around the table.
Take it easy.
Savor each bite.
Laugh more. Live more.
Chill out more.
Watch the sunset instead of watching the clock.
Save this easy summer spaghetti recipe for your next farmers market haul, backyard dinner, lake weekend, or relaxed evening with friends.
“You don’t have to travel far to find paradise. Sometimes it’s waiting on the back patio with spaghetti, basil, good friends, and a July sunset.”
Leave a comment and tell me: What song would you add to the ultimate slow-summer playlist?
Subscribe to The Artful Gourmet for more seasonal recipes, nostalgic food stories, cocktails, curated playlists, and inspiration for living—and eating—a little more deliciously.
“The older I get, the more I realize that luxury isn’t found in extravagance—it’s found in time. Time to cook, time to laugh, time to linger, and time to simply be.”
About the Author
Kristen Hess – Host, Author, Photographer and Creator of The Artful Gourmet
Kristen Hess is a Food Stylist, Photographer, Food Writer, Recipe Developer and the Creator of The Artful Gourmet Blog, Substack and Social Media — a food + lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and food blog at theartfulgourmet.com.
The Sweetest Part of Summer Is the One You Don’t Rush
There are only a few weeks each year when stone fruit tastes exactly the way it’s supposed to.
Peaches drip down your wrist after the first bite. Nectarines are floral and fragrant without needing anything added. Plums are sweet with just enough tartness to keep you reaching for another slice. It’s the kind of fruit that reminds you why eating seasonally is always worth the wait.
This is the season for farmers markets overflowing with baskets of colorful fruit, picnic blankets spread beneath shady trees, and dinners that begin a little later because no one is in a hurry.
Windows stay open. The evenings linger. Dessert often starts with whatever looks best in the fruit bowl.
That’s exactly where this salad was born.
Instead of baking the fruit into a pie or crisp, I wanted to let every juicy slice shine on its own. A handful of ripe peaches, nectarines, and plums become something unexpectedly elegant with just a few fresh ingredients.
Creamy feta adds a salty contrast, mint brings a burst of cool freshness, and toasted hazelnuts provide just enough crunch to make every bite interesting.
A light honey-citrus vinaigrette ties everything together without masking the natural sweetness of the fruit. It’s simple, vibrant, and feels like sunshine on a plate.
This is one of those recipes that works for almost any summer occasion. Serve it alongside grilled chicken or salmon, add it to a brunch spread, bring it to a backyard barbecue, or enjoy it as a light lunch with a crisp glass of rosé or sparkling water infused with citrus.
What I love most is how effortless it feels. No oven. Very little prep. Just beautiful ingredients at their seasonal peak doing what they do best.
Summer has a way of reminding us that the simplest meals are often the most memorable.
A bowl of ripe fruit shared outdoors, conversations that stretch into twilight,
and recipes that don’t ask for much beyond fresh ingredients and good company.
So while the peaches are perfectly ripe and the nectarines are overflowing at the market, savor every bite. Before long, autumn apples will take their place—but for now, this is the flavor of summer.
Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts
Are you reaching for peaches, nectarines, plums, cherries, or something else that’s only perfect for a few fleeting weeks each year? Let me know in the comments—I’d love to hear about your favorite seasonal traditions.
If you make this recipe…
Tag @ArtfulGourmet on social media so I can see your beautiful creations! Your photos always inspire me, and I love sharing your seasonal dishes with our community.
Happy cooking—and here’s to savoring every delicious bite of summer before the season slips away.
About the Author
Kristen Hess is a food stylist, photographer, recipe developer, and food writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.
This buttery garlic clam pasta recipe has been a family favorite for more than 35 years—and it’s still one of the best seafood pasta dishes you’ll ever make.
Summer always puts seafood on my mind.
Maybe it’s the warm weather, the longer evenings, or memories of family dinners back home in Rochester, New York. Whatever it is, there’s something about a big bowl of seafood pasta paired with a crisp glass of white wine that feels like summer itself.
One of my favorite recipes is this classic Linguine&Clams recipe from Bill Gutsch, a beloved Rochester, NY news anchor whose recipe became famous after it won a local city-woe recipe contest an appeared in the Democrat & Chronicle food section decades ago.
Long before recipes went viral on social media, great dishes spread the old-fashioned way—from newspaper clippings to recipe boxes, from neighbors to friends, and eventually to family dinner tables like ours.
My mom clipped the recipe years ago and it quickly became a family favorite. She would make it for special occasions, summer dinners, or Friday nights when everyone gathered around the table with a green salad, garlic bread, and a bottle of wine.
The Gutsch’s Linguine
To this day, every time I make it, I’m transported right back to those evenings.
Why This Linguine & Clams Recipe Works
Let’s talk about the flavor combination.
Bacon.
Butter.
Garlic.
Clams.
Fresh parsley.
Black olives.
Pasta.
Need I say more?
The salty bacon and briny clams create an incredible depth of flavor, while the butter and garlic bring everything together into a silky, savory sauce that coats every strand of linguine.
Is it diet food?
Absolutely not.
Is it worth every bite?
Absolutely yes.
Sometimes it’s okay to indulge a little.
In a world obsessed with counting calories and cutting carbs, recipes like this remind us that food is meant to be enjoyed. There’s something comforting about old-school recipes that don’t apologize for being rich, satisfying, and delicious.
As I’ve gotten older, I’ve come to appreciate these recipes even more. They’re not just meals—they’re memories. I remember my Mom and Dad making this dish on a Summer Friday night- windows open, a Frankie Valli record playing in the background, a Gin and Tonic or glass of wine in hand, just enjoying the perfect setting of a family dinner together around our kitchen table in the mid-80s.
The Perfect Summer Seafood Dinner
This easy linguine and clams recipe comes together in about 30 minutes, making it perfect for:
Summer entertaining
Date nights at home
Beach house dinners
Family gatherings
Casual weekend meals
Serve it with:
Crusty Italian bread
A simple green salad
Sauvignon Blanc
Pinot Grigio
Finger Lakes Riesling
Vermentino
The bright acidity of these wines balances the richness of the butter while enhancing the sweet, briny flavor of the clams.
Gutsch’s Linguine & Clams
10 minutes
Gutsch’s Famous Linguine & Clams Recipe Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2-4 servings
Ingredients
4-5 slices bacon, cut into ¼-inch strips
1/8 cup sliced green onions
1 garlic clove, minced
3 tablespoons butter
1 (6.5-ounce) can chopped clams or baby whole clams
¼ cup sliced black olives
1/8 cup fresh parsley, chopped
Freshly ground black pepper
6 ounces linguine pasta
Optional
¼ cup dry white wine
Extra parsley for garnish
Freshly grated Parmesan cheese
Instructions
Cook bacon in a large skillet until crisp. Remove and set aside, reserving about 1/8 cup bacon drippings in the pan.
Add green onions and garlic to the skillet and sauté until tender but not browned.
Stir in butter and allow it to melt completely.
Drain clams, reserving the clam juice.
Add clams, bacon, black olives, parsley, and black pepper.
Pour in half of the reserved clam juice and, if desired, add the white wine. Simmer gently for 2-3 minutes.
Meanwhile, cook linguine according to package directions until al dente. Drain.
Add cooked linguine directly to the skillet and toss until evenly coated.
Transfer to a serving bowl and garnish with additional parsley and black pepper.
Serve immediately with crusty bread and a chilled glass of white wine.
Recipe Notes
Substitute olive oil for butter for a lighter version.
Fresh littleneck clams may be used instead of canned clams.
Add crushed red pepper flakes for a little heat.
For extra garlic flavor, double the garlic.
The Story Behind the Recipe
The full story behind this Rochester classic—including memories of family dinners, summer evenings, and why recipes like this become part of our lives for generations—is featured in my latest Substack essay.
If you enjoy food stories, nostalgia, travel, wine, and recipes inspired by memorable moments, I’d love to have you join me there.
What does it really mean to tell the truth—especially when it’s your own story?
In this episode of #UNFILTERED, I sit down with Maria Costanzo Palmer—author, journalist, and speaker whose work lives at the intersection of vulnerability, identity, and transformation.
We dive into her memoir “On the Rocks”, unpacking the emotional layers behind major unexpected life changes, family dynamics, and personal healing.
Maria shares what it took to write something so deeply personal, how storytelling can become a powerful tool for growth, and why owning your voice matters more than ever.
We also explore her work in media, her local cooking classevents, and what’s next—including a new book and documentary currently in the works.
This conversation is honest, raw, and deeply human—just the way we like it on #UNFILTERED.
This episode matters because shifting your narrative can restore your sense of self and spark powerful transformation. Maria shows us that our most imperfect moments, when truthfully told, become the foundation of our greatest rebirths.
Watch a clip from the episode
Key Takeaways
Why storytelling is one of the most powerful tools for healing
The journey from journalist to author to filmmaker
The emotional reality behind writing a memoir
How addiction and family dynamics shape identity
The courage it takes to share your truth publicly
The connection between food, memory, and personal history
What it really means to live “unfiltered”
How Maria is expanding her story into a second book, a new TV documentary + next steps in her career
Sound Bites
“Gratitude for everything that happened to me”
“Our roots and family stories shape who we are”
“Storytelling is a powerful form of healing”
Chapters/Timestamps
00:00 Introduction to Kristen Hess and Maria Palmer
01:21 Maria Palmer’s Background and Journey into Writing
03:36 Family Roots and the Restaurant in McKees Rocks
04:56 Life-Changing Moments and Moving to Los Angeles
06:39 Documenting Family History and Confronting the Past
09:10 Healing Through Storytelling and Family Connections
11:37 Reuniting Family Through Food and Shared Memories
13:48 The Book Project: Writing in Multiple Voices
18:46 The Documentary Series: Production and Future Plans
26:00 Writing Challenges and Lessons Learned
32:40 Balancing Control and Collaboration in Creative Projects
45:16 Final Thoughts and Unfiltered Life Lessons
This episode dares you to confront your past, embrace your true voice, and find healing through the raw power of storytelling—because what we hide can ultimately make us whole.
There are moments in life when something just clicks—and you don’t even realize how much you needed it until you’re right in the middle of it.
That’s exactly what happened to me this past weekend.
My Tribe Cooking Crew!
I spent a long weekend at the Substack Food Writer’s Retreat with a group of incredible women (& two men!)—chefs, food writers, cookbook authors, photographers, bloggers, and storytellers.
And here’s the wild part… most of us had never met in person before. We had only connected through Substack.
Doing Improv Group Exercises
But from the moment we arrived, something felt different.
There was this instant ease.
This shared energy.
This feeling like… oh, these are my people.
Magical fun weekend
🍷 A Weekend of Food, Stories & Connection
The weekend was everything you’d imagine—and more.
We cooked together.
Shared meals around a big table.
Talked for hours about food, creativity, business, and life.
Laughed until we couldn’t breathe.
It was one of those experiences where time slows down just enough for you to really feel everything.
And somewhere between chopping herbs, plating dishes, and pouring glasses of wine… we became a tribe.
Not just a group of women who met at a retreat—but a community built on shared passion, mutual respect, and genuine connection.
✨ What “Finding Your Tribe” Really Means
We hear this phrase all the time—find your tribe.
But what does that actually look like?
For me, it’s not just about being surrounded by people.
It’s about being surrounded by the right people.
The ones who:
understand what lights you up
see your vision
support your growth
and remind you who you are at your core
It’s that feeling where you don’t have to explain yourself.
You don’t have to tone it down or play small.
You just show up as you are—and that’s enough.
There’s a quote by Jim Rohn that says:
“You are the average of the five people you spend the most time with.”
And when you’re in a room full of creative, passionate, driven people?
You feel that shift immediately.
🌿 Why the Right Environment Changes Everything
One of the biggest takeaways from this weekend was just how much your environment impacts you.
When you’re surrounded by people who are aligned with your passions and values:
your creativity expands
your confidence grows
your ideas flow more freely
You start thinking bigger.
Dreaming again.
Taking yourself—and your work—more seriously.
Because you’re no longer questioning whether you belong.
You already know you do.
And that’s where real momentum begins.
🤝 Collaboration Over Competition
Something else that really stood out to me was the energy of support.
There was no competition. No comparison.
Just women genuinely cheering each other on.
Sharing ideas.
Offering advice.
Talking about ways to collaborate.
And it reminded me of something so important:
The right people don’t see your success as a threat.
They see it as inspiration.
As Brené Brown beautifully says:
“We don’t have to do all of it alone. We were never meant to.”
And that’s exactly what this experience felt like.
🍲 The Meals That Brought Us Together
Of course, no food writers retreat would be complete without an unforgettable meal.
And we had many! We all shared breakfast, lunch and dinner together
made by our individual cooking teams and everything was delicious!
For our final dinner, a few of us teamed up to create an Indian-inspired feast with street food appetizers,
Chickpea Curry, Salad, Cumin Rice, a variety of Indian Condiments and a Spiced Cake for dessert —
and I made:
Mini Curried Spinach & Queso Mini Pot Piesw/ Cilantro-Lime Yogurt Sauce
Golden, flaky pastry filled with warm curry-spiced spinach, chickpeas, and creamy queso.
Curried Spinach & Queso Mini Pot Pies
They were comforting, flavorful, and perfect for sharing—just like the weekend itself.
Curried Spinach + Queso Mini Pot Pies
By Kristen Hess / The Artful Gourmet
Baked in Muffin Pans
Makes about 24 pot pies / or 48 mini pot pies
INGREDIENTS
Puff Pastry
4 sheets store-bought puff pastry or shortcrust pastry, thawed
Flour for dusting
Spinach + Queso Filling
2 1/2-3 lbs fresh baby spinach, chopped
12 oz queso fresco, crumbled
2 cans (15 oz each) chickpeas, drained and rinsed well
2 small yellow onions, finely diced
4 cloves garlic, minced
3 tbsp curry powder
2 tsp ground turmeric
1 cup heavy cream or coconut milk
2 tbsp olive oil or butter
Salt and freshly ground black pepper to taste
Glaze
2 eggs, beaten (optional, for brushing on pastry tops if using)
INSTRUCTIONS
1. Prepare the Filling
Heat olive oil or butter in a large skillet over medium heat.
Add the diced onions and sauté for 5–6 minutes until soft and translucent.
Stir in the garlic, curry powder, and turmeric and cook for 1 minute until fragrant.
2. Cook the Spinach
Add the chopped spinach in batches, stirring until wilted.
Stir in the chickpeas and cook for 2 minutes.
3. Make the Creamy Sauce
Pour in the heavy cream or coconut milk and simmer for 5-6 minutes until slightly thickened.
Season with salt and black pepper, to taste.
Remove from heat and allow the mixture to cool slightly.
Fold in the crumbled queso fresco.
(The filling should be thick and scoopable, not watery.)
4. Prepare the Pastry
Preheat oven to 375°F (190°C).
Lightly grease two 24-cup muffin pans.
Roll out the puff pastry on a lightly floured surface.
Cut into 5-6-inch squares or circles.
Press each piece of pastry gently into the muffin cups to form small shells.
Note: You can also use two 24-cup mini muffin pans and cut the pastry into 3-inch circles and bake 18-22 minutes.
5. Fill the Pot Pies
Spoon 1–2 tablespoons of filling into each pastry shell.
Cut additional small pastry rounds or squares for the tops (if desired.)
You can either:
Leave them open-faced, or
Add small pastry lids and press lightly.
6. Egg Wash & Bake
Brush the tops with beaten egg (if using).
Bake for 25-30 minutes, or until:
pastry is golden, crunchy and puffed
filling is heated through
Let cool in the pan for 5 minutes, run a sharp knife around the edges of the pan to loosen the pies, then gently remove and serve on a platter with the Cilantro-Lime Yogurt Sauce drizzled on top of the pies (and extra on the side for dipping!)
Cilantro-Lime Yogurt Sauce
Makes about 2 cups
INGREDIENTS
2 cups plain Greek yogurt
3/4 cup fresh cilantro, finely chopped
2-3 tbsp fresh lime juice
1 tsp ground cumin
½ tsp garlic powder (or 1 small clove minced)
Salt and black pepper to taste
Optional: 1 tsp honey or agave
INSTRUCTIONS
Combine all ingredients in a bowl.
Stir until smooth.
Chill for 30 minutes to let flavors develop.
✨ Serving Tip
Arrange the pot pies on a platter with the yogurt sauce drizzled on top and bowl of extra sauce in the center and garnish with:
If I’m being honest, this weekend was more than just a fun getaway.
It was a wake-up call.
After spending the past four years in Texas, working in a different rhythm of life and a full-time role, I didn’t realize how much I had been missing this part of myself.
This creative energy.
This sense of community.
This connection to food, storytelling, and building something meaningful.
It reminded me of my time in New York City—where I first built my business, my network, and my creative identity.
And it made one thing very clear:
I want to find my way back there.
Back to a life that feels aligned.
Back to my people.
Back to the energy that fuels me.
❤️ Why Finding Your Tribe Matters
Finding your tribe isn’t just about friendship.
It’s about alignment.
It’s about surrounding yourself with people who:
inspire you
support you
challenge you
and help you grow
It’s about creating a life—and a business—that feels authentic, fulfilling, and connected.
Because when you’re in the right room, everything changes.
A special thanks to Jenn Sharp, our amazing event hostess and organizer who brought us all together and made this retreat magical for all of us! And another shoutout to my new food tribe! You are all so talented and inspiring, and I am so happy to have met you all – I can’t wait to next year’s adventure together again! France? Italy? I’m In!
Used to monitor number of Google Analytics server requests when using Google Tag Manager
1 minute
_gid
ID used to identify users for 24 hours after last activity
24 hours
_gali
Used by Google Analytics to determine which links on a page are being clicked
30 seconds
_ga
ID used to identify users
2 years
__utmx
Used to determine whether a user is included in an A / B or Multivariate test.
18 months
__utmv
Contains custom information set by the web developer via the _setCustomVar method in Google Analytics. This cookie is updated every time new data is sent to the Google Analytics server.
2 years after last activity
__utmz
Contains information about the traffic source or campaign that directed user to the website. The cookie is set when the GA.js javascript is loaded and updated when data is sent to the Google Anaytics server
6 months after last activity
_gac_
Contains information related to marketing campaigns of the user. These are shared with Google AdWords / Google Ads when the Google Ads and Google Analytics accounts are linked together.
90 days
__utmc
Used only with old Urchin versions of Google Analytics and not with GA.js. Was used to distinguish between new sessions and visits at the end of a session.
End of session (browser)
__utmb
Used to distinguish new sessions and visits. This cookie is set when the GA.js javascript library is loaded and there is no existing __utmb cookie. The cookie is updated every time data is sent to the Google Analytics server.
30 minutes after last activity
__utmt
Used to monitor number of Google Analytics server requests
10 minutes
__utma
ID used to identify users and sessions
2 years after last activity
SourceBuster is used by WooCommerce for order attribution based on user source.
Name
Description
Duration
sbjs_migrations
Technical data to help with migrations between different versions of the tracking feature
session
sbjs_current_add
Timestamp, referring URL, and entry page for your visitor’s current visit to your store
session
sbjs_first_add
Timestamp, referring URL, and entry page for your visitor’s first visit to your store (only applicable if the visitor returns before the session expires)
session
sbjs_current
Traffic origin information for the visitor’s current visit to your store
session
sbjs_first
Traffic origin information for the visitor’s first visit to your store (only applicable if the visitor returns before the session expires)
session
sbjs_udata
Information about the visitor’s user agent, such as IP, the browser, and the device type
session
sbjs_session
The number of page views in this session and the current page path
