A monthly collection of musings from me, meant to inspire, invite, and highlight the spirit of Wild Rye and the woman behind it, now lucky enough to be one part of a bigger, better team.
I’m drawn to quality, hungry for life and connection, and always interested in the stories behind the recipes, products, and people that make life more meaningful. I believe we can all use a bit of help making the days into lives we can call perfectly ours. Filled with the people, places, tastes, moments, and memories that add up to a life we love.
I know there is a lot out there wanting your attention, so know this: what you get from this newsletter will always be from my heart and intended to be useful. Here you will find recipes of all sorts, techniques for celebrating, a short story here and there, and a curated list of what I’m currently enjoying. All meant to add value to your life, not clutter.
Let’s jump in.
When I got home to the desert after an amusing, delighting, and romantic trip to Paris for a New Year’s Eve wedding, plus some time in Champagne, I realized something: we’ve really got to make a day of it.
I was wandering the streets of Epernay one morning, searching for coffee and something to eat, and I see this line of locals wrapped around the corner waiting for bread. And if you didn’t know this yet, I’m the kind of girl who gets in that line.
I watched the interactions, all happening in French. A baguette, one cake, four baguettes and a pain au chocolat. Everyone leaving with arms full of freshly baked bread, presumably headed home to their families.
And it struck me. This is just how they live. Going to the bakery is a near daily occurrence. Breaking bread is a part of their culture.
And sure, it’s a part of ours too, but how often do we make time for it? Admittedly my days before leaving for France were made up of rushing around, sipping coffee on the go, as I negotiate with my toddler to get clothes on so we can make it to the gym.
And so I’m in this line, watching how these people in this small town in the French countryside live, and I was like, “I’m bringing this back.” I’m making a day of it. Whatever day it is, whatever I’ve got on my plate, I’m gonna make it good. And I’m gonna buy the bread, or realistically, because it's me, make the pancakes.
So this Sunday, I did just that. It took just as long as anything else would, but because I did it with intention and marked the occasion, this Sunday felt special.
For my daughter especially (insert weepy eyed emoji here).
And as I’m looking at her while she watches me cook, and then asks for more jam while she’s eating, I was moved by the meaning in it all. How I connected this thread from a small village that I may never visit again, and I brought inspiration from that simple moment back home to my family.
And I loved that Sunday morning too. So much!
It doesn’t always have to be for other people. It should also be for us. We’re worth treating.
So this month and onward, I’m making a day of it. I’m cooking with the music on, and a glass of good wine in my hand. I’m buying the bread when it’s good, and I’m sharing it with my people.
Small moments. All adding up to something that I really, really love.
This Month I’m:
Listening to: Love Really Hurts Without You by Billy Ocean
It's what my daughter and I are dancing to in the kitchen these days. Press play, start cooking, shake your booty. Have a good time.
Cooking: Red Shrimp Pasta
I’ve got two bags of these Wild Raw Argentinian Red Shrimp from Trader Joe’s in my freezer at all times. Here’s how I’m feeding my family fast these days:
I’ve got two bags of these Wild Raw Argentinian Red Shrimp from Trader Joe’s in my freezer at all times. Here’s how I’m feeding my family fast these days:
- Bring a pot of salted water to a boil and drop in any pasta you like.
- While the pasta cooks, heat some butter and olive oil in a pan. You want about 2 tablespoons of each.
- Sliced garlic (about 4 cloves), lemon zest, and red pepper flakes go in next.
- Once you can smell the garlic, add the shrimp and season with salt. They release a fair amount of liquid, which gives you this butter sauce for them to simmer in that you didn’t have to work for.
- When the pasta has about a minute left to cook, add it to the pan with your shrimp and let everything get familiar while the pasta absorbs some of the sauce and the shrimp and pasta finish cooking together.
- Finish with a good squeeze of lemon juice, some parsley if you have it, and a few hefty cracks of black pepper and you are in for the good stuff.
Craving: Whole milk cappuccinos. This is a habit picked up in Paris. Mostly because I was nervous to order a “cafe” and end up with an espresso… but it’s one I will be bringing with me into 2026.
Buying: Sour Cherry Preserves
American Spoon is the gold standard for me and has been for decades. Think Northern Michigan fruit. From small farmers and foragers. Made in copper kettles and made for everything from yogurt, to cocktails, to pancakes.
Reading: The Tail End
I revisit this article once a year. It is my reminder to not wish my time away, and appreciate how quickly time moves us through life. A great read as we begin another year.
I revisit this article once a year. It is my reminder to not wish my time away, and appreciate how quickly time moves us through life. A great read as we begin another year.
Wild Rye Corner:
I mentioned them earlier, but this mix might just be the heart of Wild Rye. The magic that happens when these pancakes get made is… palpable. I felt it in the kitchen this weekend, and countless times before. I know you have too, so if you’re needing a restock, here’s the link.
Alright, that’s it for this month. Talk to you soon.
With love,
With love,
Sarah
P.S. Feel free to reply and tell me one good thing you’re into lately. A product, a place, a recipe, a ritual.
Transparency: if I ever share a paid partnership or an affiliate link, I promise to tell you plainly.