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Recently, I’ve adhered to the notion of “quick, easy, and flavorful.”
But on the other hand, I try to always put a unique spin on classic recipes to avoid falling into a culinary rut. I want to tell you the news first, though. Today, our angel joyfully leapt inside his mother’s womb and chose to teach his father how to kick. Yes, the time has arrived for both of us to experience our baby’s first kicks.



I don’t have a lot of wishes for my child. Health, wise decision-making, good fortune, the opportunity to meet wonderful people, a meal that will bring back memories of his childhood home… I want him to have a Sunday brunch that he will always remember, and I want him to wake up carefree and late to the sound of loud rattling plates in the dining room. Even though he doesn’t drink coffee, I want him to adore the way it smells in the morning. I wish him happiness and life… OK, OK… As I promised, I won’t annoy you too much with details of my personal life and pregnancy, and I’ll get on to what you guys are probably expecting.


  • 2 packs of Pillsbury crescent rolls, each 8 ounces
  • 2 (8-ounce) packages of room temperature cream cheese
  • One sugar cup
  • a single vanilla bean
  • 1/4 cup melted butter
  • a teaspoon of cinnamon
  • 4 teaspoons sugar
  • 1 teaspoon honey


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