Let me tell you a story.

There was this girl who ate sweet potatoes because Oprah told her to. Full of fiber and vitamin A and apparent superpowers, she felt irresponsible if she didn't eat them.

But she wasn't a fan. Smothered in cinnamon and marshmallows? Sweet and kind of gross. Roasted with red pepper flake and sage? Not bad but overpowering after two bites. In fry form? Don't even try and pass those off as fries, people.

So she gave up on the sweet potato. 

That is until she did a cooking class where she compared store-bought sweet potatoes to fresh local ones. Wow, these aren't half bad! And they're really bright and orange! Aren't sweet potatoes supposed to be dingy brown?

Then one day, she introduced Sweet Potato to Mr. Butter and Lord Worthington Salt, and just like that, the sweet potato became her favorite vegetable. A snack that trumped ice cream on certain days. The perfect side to any dinner. A food that she would regularly steal from her son's plate in order to elevate it to sweet potato perfection. (Sam has yet to taste the beauty that is butter and salt.)

I realize I told you about these a few weeks ago when I wrote about them on Seek the Triad, but I have this feeling that you don't realize the tuber gold awaiting you.

So here's the deal. Steam or boil some peeled and cubed sweet potatoes. However you cook them, once a fork goes through without resistance, they're done. Now mash them up with butter and salt. Probably a little more of each than you think you should. I usually do one tablespoon of butter and a couple good pinches of salt per large potato. A little extra butter if I'm feeling scandalous. You'll never understand the glory of this combination until you try it. Simple but absolutely perfect. And if you taste these and your eyes don't roll into the back of your head, add more salt. The contrast of the salty and sweet is unreal.

So the moral of this story? Sweet potatoes with butter and salt rock. And I'm pretty sure Lord Worthington Salt wears a top hat.

In case you didn't know or forgot or blocked it out of your mind because the excitement was taking over your synapses, I'm writing a cookbook. An electronic version that will hopefully be ready for you in a couple of months. Recipes tested. Photos taken. Belts loosened. 

Now I need your help. Will you take sixty seconds and answer eight questions for me? This book is for you - my sweet, loyal readers - and more than anything, I want to create something that you absolutely love. And forgive me if it sounds lazy, but I'd rather avoid guessing.

So click on the above link, answer eight multiple-choice questions, and then go eat a cookie. Thanks in advance.

"Times change, and we need to change with them."

This line resonated with me when I watched Invictus over the weekend (and, no, this isn't just an excuse to show a picture of Matt Damon... ish).

It's easy to dig our heels in when we get hit with change, to hold firmly to the familiar so the new doesn't run us down.

Before Sam was born, I thought I'd have the same time and energy to cook dinner with a kid as I did without. Umm, yeeeeeah. For awhile, I dug in my heels. I did things the old way. Which ended up being the super hard way, too.

Then I realized that my life had changed and I needed to get on board. And a few freezer meals and pantry recipes later, I discovered a new way. A good way. A way that gave just as much peace to my soul as the old. 

Is there a change you're resisting, in or out of the kitchen? Is it something where heel digging is good? Or is it time to listen to Matt Damon and make a change yourself?

The month of October is going to blow your mind, and this group of ladies is going to make sure of it.

Meet (clockwise from the top left) Sandy, Darcy, Jen, Melissa, Emily, Nester, (me), and Emily. 

During the month of October, we're having a giant party. A party that's going to last 31 days. We're calling it... 31 Days. Fancy that.

Here's what you get to look forward to. A post every single day from every single one of us. That's 248 posts. Two hundred and forty-eight. Spelling it out makes it even more awesome. What am I writing about? I'm so glad you asked.

I'm going to bring you 31 days of posts about how to create a table where people want to sit. Not because of how pretty it looks but because of what's happening around it. Dinner isn't just about the eating; it's about the being. October will be a time for you to sit down at my table and hopefully get a little inspiration at your own.

And here's a sneak peak at everyone else's nifty titles. Sorry you can't see their buttons yet; for some reason my computer isn't digging them. 

:: 31 Days to Stress-Free Entertaining from Sandy at The Reluctant Entertainer
:: 31 Days to a Better Photo from Darcy at Life With My 3 Boybarians
:: 31 Days to More with Less from Jen at Balancing Beauty and Bedlam
:: 31 Days of Autumn Bliss from Melissa at The Inspired Room
:: 31 Days of Living Simply from Emily at Remodeling This Life
:: 31 Days to a Less Messy Nest from The Nester at Nesting Place
:: 31 Days of Grace from Emily at Chatting at the Sky

Are you jazzed? Pulling out the confetti? Streamers? Little bacon-wrapped shrimp? Because this party totally deserves bacon-wrapped shrimp. Can't wait to have you come and play with us. 

P.S. Excluding myself from this statement (because that would just be plain weird), aren't they all just gorgeous? Seriously. Classy, classy women.

This is my girl Emily.

I like her for a number of reasons, but today's is because we talk the same language. Fast. With hands. And over use of the suffix "-ish."

Ish is awesome. Ish provides margin. Ish allows for grace.

"I'll be there at 2ish."
"It's not my favorite but close-ish."
"It doesn't have too many calories... ish."

Ish also lowers expectations, usually of yourself.

"I'm okay-ish at cooking."
"I was patient enough-ish with my kids."
"I'll start being more intentional in my kitchen soon-ish."

Use ish for space, not as an excuse. 

One of my favorite things in all the world is to hear from you all about how the recipes and ideas and perspectives you find here have elevated your cooking. When you tell me that you fixed my hearty beef and noodles and your entire family - including your super picky husband kids - loved it, my heart goes a pitter patter. It's why I do what I do.

As I've mentioned recently, I want this blog to be more about how you think than how you cook. But I don't want to abandon you on the recipe front. What's a girl to do?

A girl writes a cookbook. An eBook. A collection of recipes that can be made from items in your well-stocked pantry. No compotes or duck or pistachios sprinkled over beet salad. There's a place for those things, but that place is not our Tuesday night kitchens.

Soooo, I'm in the process of putting together a book for you! A book of recipes. Recipes for families who don't have a lot of time but want to eat together. It's been on my mind for awhile now, and I can't tell you how excited I am (and not because I get to taste 30 different dinners). 

It's still in process, but I'm planning to have it ready by the start of the year at the very latest. I realize this is a major heads up, but I just had to tell you. AND I want your help.

What would make it the perfect resource for you? What do you want to see in a My First Kitchen downloadable cookbook? It's coming, friends. And I want you to be part of it. 

P.S. If you live in the Greensboro, NC area, seriously give me a heads up, and I'll let you know when I'm testing recipes. You can come over for a taste. :)

There must be something in the water, because everyone in Food Blog Land this week has been on a roll! Deliciosity at every turn. Here are a few of my favorites.

• Cold Sesame Noodles from Appetite for China :: I'm kind of a noodle freak. And the Asian flavors in this are sheer perfection.
• Calzones from Katie at Chaos in the Kitchen :: This girl can whip up some food. And all of her recipes are sooo family-friendly. 
• Vegan Peach Berry Crumbles from Joy the Baker :: Don't let the V word scare you. Joy can flat out make a fruit crumble. Remember that apple crisp I made awhile back? Inspired by hers. And freakishly delicious. I know this one will not disappoint you.
• Spicy Zucchini Soup from Elise at Simply Recipes :: Everyone and their mama is trying to get rid of all the zucchini growing in their gardens. (Except me... I'm a garden killer.) This soup is simple and fresh, and if you read the comments, you'll see that Elise gives ideas for alternative ways to make it. She's cool like that.

Also, I made a batch of seven layer bars this week for a slew of teenage boys who came over to hang out. I might've eaten half the pan myself. Along with a bag of Doritos they left behind. If I suddenly burst into junk food flames, I love you all.

Last week, my mom and I went to a local vineyard and learned about varieties of grapes, tasted a few wines, and had one of the best meals I've ever had in my life. Fried green tomato napoleon with sweet corn and chipotle mayo. The best crab cakes on this side of the Mississippi. And succotash. The name alone has always weirded me out, but ohmygracious. We were in need of wheelbarrows to finish out the day.

But of course the best part was just being with my mom. That's always the case, isn't it? People make food better. People make the kitchen more alive. People make vineyard tours more adventurous. People make massive overeating downright hilarious.

People make it better. Always.

Who are your people? Today, make sure they know how important they are. 

Are you trying to make dinner or make a memory?

Every. single. meal. holds an opportunity to build relationships with your family and your friends. That shouldn't add pressure to the 5pm rush; it should create freedom. Cooking food is secondary. Spending time with people you love is the priority.

And seriously, what kid wouldn't want to make pizza for dinner if they got to have a flour-covered face?

If you're local (or just curious), I have a post over on Seek the Triad where I tell about the fabulousness that is easy roast chicken. Also, here's a video with me and Trish at The Extra Ingredient talking kitchen gadgets.