What I Read Last Week - June 1st

 



4 Stars

Ok, I have to say I was super mad at Fiorean for the first half of this book and wanted to rip his heart out, but Aemyra handled it well, so I’m satisfied. Tiny emotional arson situation.

One thing I really appreciated was how fast this story moves. So many second books in royal fantasy get buried under layers of political intrigue and council room chess matches, but this one keeps the momentum going. The pacing stayed sharp, the tension stayed high, and I never felt stuck wandering through kingdom paperwork disguised as plot.
3 Stars
5 Stars

I went into this book completely blind. What did I just read?

This book starts creepy and somehow keeps cranking the dial higher with every chapter. The atmosphere is unhinged. Arius absolutely stole the show for me with his obsessive need to kill Allen, and the names he gives his captors were weirdly delightful in a “feral raccoon wearing pearls” kind of way.

What surprised me most was how the story managed to weave in a genuinely touching love story near the end without losing the blood soaked nightmare energy. Don’t worry though, romance is not steering this clown car. The horror, chaos, and terror stay front and center the whole time.

And that ending? Exactly the twist I kept wondering about the entire book. I was so glad the author committed to it. Completely bizarre. Completely unforgettable.

4 Stars

The Chateau on Sunset by Natasha Lester was a fun, emotional read that blends Hollywood glamour with some of its darkest realities. Lester does an excellent job bringing the era to life while exploring the struggles and sacrifices hidden behind the spotlight.

The writing is engaging, the characters are easy to invest in, and the story delivers plenty of heartfelt moments along the way. Beyond the romance and drama, I appreciated how the novel shines a light on some of the horrors and injustices that existed within Hollywood's golden age.

A compelling historical fiction novel with strong emotional depth, memorable characters, and an important message at its core.

3 Stars


May 2026 Wrap Up

 















148/250 2026 Reading Challenge
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37/102 2025 Goodreads Nominees Reading Challenge

Weekly Menu #662 And The Book Of The Week

 


WEEKLY MENU

Monday

Honey Garlic Chicken Thighs with Potatoes

Kids - Beef Ramen

 

Tuesday

Ground Beef Taco Bowls

Kids - Cheese Quesadillas

 

Wednesday

Bratwurst & Sheet Pan Potatoes

Kids - Pizza

 

Thursday

Crispy Tofu Stir Fry

Kids - Chicken and Rice

 

Friday

Cheeseburger Pasta

Kids - Mac and Cheese

 

Saturday

German Skillet

Kids - Grilled Cheese

 

Sunday

Family Dinner

Chicken Street Tacos



Sunday Confessions #359

 



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Weekly Menu #662 And The Book Of The Week
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May 2026 Wrap Up
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What I Read Last Week - June 1st
~
Sunday Confessions #360











144/250 2026 Reading Challenge
~
~
36/102 2025 Goodreads Nominees Reading Challenge

Chicken Street Tacos

 

Ingredients

2 lbs boneless chicken thighs
12 corn tortillas
3 ripe avocados
1 white onion
1 bunch fresh cilantro
2 limes
4 oz queso fresco cheese
2 tsp chili powder
1 tsp cumin
1 tsp paprika

Instructions



Season chicken thighs with chili powder, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes.



Mash avocados with lime juice and salt to make fresh guacamole. Set aside.



Dice onion finely, chop cilantro, crumble cheese, and cut lime into wedges.



Cook seasoned chicken in a hot skillet for 6-8 minutes per side until charred and cooked through.



Warm corn tortillas on a dry skillet or over open flame until pliable and lightly charred.



Slice chicken and fill tortillas with meat, guacamole, onions, cilantro, and cheese. Serve immediately.

German Skillet

 

Ingredients

  • 1.5 lbs Red Potatoes
  • 1 medium Onion, large chop
  • 14 oz German Sausage or Keilbasa, sliced ½" thick
  • 1 cup Sauerkraut, drained
  • ½ cup Heavy Cream
  • 2 tablespoon Brown Mustard (or favorite German mustard)
  • Oil
  • Salt

Instructions

  • Cut red potatoes in half then slice ¼" thick so you have half rounds.
  • Add potatoes to salted pot of boiling water and cook till almost cooked through.
  • While potatoes are cooking add sausage and chopped onion to skillet and cook until sausage rounds are cooked through and seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion)
  • Drain potatoes from water once done cooking and add to oiled skillet to brown. (Recommend nonstick skillet)
  • Once potatoes have browned and finished cooking through add sausage and onion mixture back to the skillet, along with sauerkraut.
  • Add heavy cream and mustard to the pan and stir to combine. Continue cooking 5 minutes to thicken, stirring occasionally.
  • Serve immediately.

Cheeseburger Pasta

 

Ingredients

  • 1 pound lean ground beef, or ground turkey
  • 1 large yellow onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth, or chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon seasoned salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 8 oz small pasta shells, or small elbow pasta (Keep in mind 8 oz is half of a normal 1lb box of pasta.)
  • ½ cup heavy cream, or half and half
  • 2 cups shredded cheddar cheese
  • salt and pepper, to taste

Instructions 

  • In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
  • Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
  • Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
  • Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Bring to a simmer, cover with lid and cook for 12 to 15 minutes or until pasta is tender, stirring occasionally. If your noodles are not cooked through and you're running out of liquid, add an extra 1/4 to 1/2 cup broth as needed.
  • Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef. Remove from the heat and let it rest for a minute or two so the sauce can thicken, then serve immediately!