Hey friends! I meant to let you in on this ages ago, but I’ve just kept on spacing it: Beard + Bloom is on Bloglovin’!
Happy Cinco de Mayo, friends! How exciting is it that it falls on a Friday this year? Since, let’s face it, it’s going to be a weekend-long event for many of us, we thought we’d share one of the simplest recipes we’ve come across to-date, for one of the most delicious meals, that you can enjoy all weekend long and maybe for Taco Tuesday, too.
I don’t think I recall there ever being a year that was so upsetting to so many. I’ve seen countless memes and posts and videos over the past few weeks and months in which people call out 2016 as being “the absolute worst.” And as hard as I try to be a positive person through and through, I’d be lying if I said I wasn’t more than ready for a new year.
Brrr… it’s been a winter for the books and we’re only just getting started! We’ve already spent countless evenings this month hunkered down inside, safe from the blustery winds, frigid temperatures, and the ice and snow that continue to build up on our streets and sidewalks and window panes.