Lunch List 8

Cheesy Black Bean & Corn Skillet

1 tablespoon cooking oil

1/2 onion (diced)

1 clove garlic (minced)

1 can (15 oz) black beans (rinsed and drained)

1 can (15 oz) corn (drained)

1 can (14.5 oz) diced tomatoes (undrained)

1 teaspoon cumin

1/2 teaspoon chili powder

1 cup cooked rice

1/2 cup shredded cheddar cheese.

To make: Heat oil in a large skillet. Sauté onion until softened, then add garlic and cook for 1 minute. Stir in black beans, corn, diced tomatoes, cumin, and chili powder. Bring to a simmer and cook for 5 minutes. Stir in cooked rice. Top with shredded cheese, cover, and cook until the cheese is melted and bubbly.

Quick Veggie & Cheese Frittata

4 large eggs

Salt and pepper

1 tablespoon cooking oil

1/4 onion (diced)

1/2 bell pepper (diced)

1 cup fresh spinach

1/4 cup shredded cheese.

Optional: 2 tablespoons milk

To make: Preheat oven broiler (if using). Whisk eggs with milk, salt, and pepper. Heat oil in an 8-inch oven-safe non-stick skillet over medium heat. Sauté onion and bell pepper until softened. Add spinach and cook until wilted. Pour egg mixture over the vegetables. Cook on the stovetop for 3-5 minutes until the edges are set. Sprinkle cheese over the top. Transfer skillet to the broiler for 1-2 minutes, or until the cheese is melted and lightly golden, and the frittata is fully set.

Ground Meat & Potato Hash

1 tablespoon cooking oil

8 oz ground beef or turkey

1 medium potato (diced into small cubes)

1/2 onion (diced)

1/2 bell pepper (diced)

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper

To make: Heat oil in a large skillet over medium-high heat. Add ground meat and cook, breaking it up, until browned. Drain any excess fat. Add diced potato, onion, and bell pepper to the skillet. Stir in paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, for 15-20 minutes, or until potatoes are tender and browned.

Quick Shakshuka (Eggs in Tomato Sauce)

1 tablespoon olive oil

1/2 onion (diced)

1 clove garlic (minced)

1 can (14.5 oz) crushed tomatoes

1/2 teaspoon cumin

1/2 teaspoon paprika

Optional: pinch of red pepper flakes

Optional: 2 large eggs, salt, pepper, fresh parsley (for garnish)

To make: Heat olive oil in a medium skillet with a lid over medium heat. Sauté onion until softened, then add garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant. Pour in crushed tomatoes. Bring to a gentle simmer and cook for 5-7 minutes. Make two small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until eggs are set to your liking. Season with salt and pepper, and garnish with fresh parsley if using.

Peanut Noodles with Shredded Carrots & Edamame

6 oz spaghetti or linguine

1/4 cup peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice

1 clove garlic (minced)

1/2 cup shredded carrots

1/2 cup frozen shelled edamame (thawed)

Optional: 1 teaspoon sriracha

To make: Cook pasta according to package directions. Drain and set aside. In a large bowl, whisk together peanut butter, soy sauce, lime juice, sriracha (if using), minced garlic, and 2-3 tablespoons of hot water (from the pasta pot or tap) until smooth and creamy. Add the cooked noodles, shredded carrots, and thawed edamame to the bowl. Toss everything together until the noodles and vegetables are well coated with the peanut sauce.

 

 

 💗 Jo

 

Lunch List 7

Mini Pizzas on English Muffins/Pita Bread

4 English muffins, split, or 4 small pita breads

1/2 cup pizza sauce or marinara sauce

1.5 cups shredded mozzarella cheese

Toppings (choose a few, finely chopped):

1/4 cup mini pepperoni

1/4 cup sliced mushrooms

1/4 cup diced bell peppers

1/4 cup black olives, sliced

2 tablespoons finely chopped onion

Dried oregano or Italian seasoning

To make: preheat the oven to 400°F. Place English muffin halves or pita breads on a baking sheet. Spread about 1 tablespoon of pizza sauce evenly over each muffin half/pita. Sprinkle generously with shredded mozzarella cheese. Add your desired toppings. Bake for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the muffins/pitas are lightly golden and crisp.

Tuna Noodle Casserole (Individual Portions)

6 oz egg noodles

2 cans (5 oz each) tuna in water, drained

1 can (10.5 oz) condensed cream of mushroom soup

1/2 cup milk

1 cup frozen peas, thawed

1/2 cup shredded cheddar cheese, plus extra for topping

1/4 cup crushed crackers or breadcrumbs (for topping)

Salt and black pepper to taste

To make: preheat the oven to 375°F. Lightly grease 4 individual oven-safe ramekins or a small baking dish. Cook egg noodles according to package directions until al dente. Drain well. In a large bowl, combine the drained tuna, cream of mushroom soup, milk, thawed peas, 1/2 cup shredded cheddar cheese, salt, and pepper. Stir in the cooked and drained egg noodles. Divide the mixture evenly among the prepared ramekins or pour into the baking dish. In a small bowl, combine the remaining shredded cheese and crushed crackers/breadcrumbs. Sprinkle this topping over the casserole mixture. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.

Breakfast Burrito Bowls (Deconstructed)

1 tablespoon olive oil

8 large eggs

1/4 cup milk or water

Salt and black pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn, thawed

1/2 cup salsa (mild or medium)

1/2 cup shredded cheese (cheddar, Monterey Jack)

Optional: 1 cup cooked rice (as a base), 1/4 cup chopped cilantro, hot sauce

To make: heat olive oil in a large non-stick skillet over medium heat. In a bowl, whisk the eggs with milk/water, salt, and pepper until well combined. Pour the egg mixture into the hot skillet and scramble until cooked through but still soft. Remove from heat. In a separate small saucepan or microwave-safe bowl, combine the rinsed black beans and thawed corn. Heat gently until warmed through. Assembly for each bowl: If using, place 1/4 cup of cooked rice at the bottom of each bowl. Top with a portion of scrambled eggs, a scoop of the warm black bean and corn mixture, a dollop of salsa, and a sprinkle of shredded cheese. Garnish with cilantro or hot sauce if desired.

Quick Veggie & Egg Fried Rice

2 cups cooked rice (day-old is best)

1 cup frozen mixed vegetables

2 eggs

2 tablespoons soy sauce

1 clove garlic (minced)

1/4 onion (diced)

1 tablespoon cooking oil.

To make: Heat oil in a large skillet or wok. Sauté garlic and onion for 1 minute. Add frozen vegetables and cook until tender-crisp. Push veggies to one side, crack eggs into the other side and scramble. Once eggs are cooked, add rice and soy sauce. Stir everything together until heated through and well combined.

Pasta Aglio e Olio with Chickpeas & Spinach

8 oz spaghetti or linguine

1/4 cup olive oil

4-5 cloves garlic (sliced)

1 can (15 oz) chickpeas (rinsed and drained)

2 cups fresh spinach

Salt and pepper

Optional: 1/2 teaspoon red pepper flakes

To make: Cook pasta according to package directions. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes; cook gently until garlic is fragrant and lightly golden (don’t burn). Add rinsed chickpeas and cook for 2-3 minutes. Stir in fresh spinach until wilted. Drain pasta, reserving a little pasta water. Add pasta to the skillet, toss with the garlic-chickpea mixture. Add a splash of pasta water if needed to create a light sauce. Season with salt and pepper.

 

💗 Jo 

 

 

Watchlist May 2026

 Well we're rolling into May and of course that means another watchlist. So I hope you sit back with a bowl of popcorn and enjoy some of these movies!

Fandango At Home App:

* The Martian - 2015 SciFi/Drama starring Matt Damon, Jessica Chastain, Jeff Daniels, Kristen Wiig, Chiwetel Ejiofor and Michael Peña

* Total Recall - 2012 Action SciFi with Colin Farrell, Kate Beckinsale, Jessica Biel, Bryan Cranston and John Cho

* Synchronic - 2020 SciFi Horror starring Anthony Mackie, Jamie Dornan, Katie Aselton and Ally Ioannides

SlingTV App:

* Fracture - 2007 Thriller with Anthony Hopkins, Ryan Gosling, David Strathairn and Rosamund Pike

* Transcendence - 2014 SciFi starring Johnny Depp, Rebecca Hall, Paul Bettany, Morgan Freeman and Cillian Murphy

Prime Video App:

* Mindcage - 2022 Suspense starring Martin Lawrence, Melissa Roxburgh and John Malkovich

* Invitation to a Murder - 2023 with Mischa Barton, Chris Browning, Seamus Dever and Bianca A. Santos 

* Dead in the Water - 2021 Drama Suspense starring Catherine Lidstone, Angela Gulner and Peter Porte

TubiTV App:

* The Genesis Project - 2026 Thriller with Christa Wennerstrom, Ryan Hennessy, Brando White, Halem Medina and Cooper Sutton

* The Misfits - 2021 Action starring Pierce Brosnan, Nick Cannon, Jamie Chung, Rami Jaber, Mike Angelo, Tim Roth, and Hermione Corfield

* 57 Seconds - 2023 SciFi Josh Hutcherson, Morgan Freeman and Lovie Simone

* Altered Ego - 2025 Thriller starring Josh Rengert, October Moore and Mo Gallini

* Source Code - 2023 Thriller with Jake Gyllenhaal, Michelle Monaghan, Vera Farmiga and Jeffrey Wright

 

PlutoTV App:

        * Top Gun Maverick - 2022 Action Adventure starring Tom Cruise, Miles Teller, Jennifer Connelly, Jon Hamm, Glen Powell and Val Kilmer

        * Gladiator - 2000 Action Adventure with Russell Crowe, Joaquin Phoenix, Connie Nielsen and Oliver Reed 

        * Eagle Eye - 2008 Action Adventure starring Shia LaBeouf, Michelle Monaghan, Rosario Dawson, Anthony Mackie, Michael Chiklis and Billy Bob Thornton

 

NOTE: if you are interested there are five mission impossible movies M:1, M:I-2, and M:I-3, M:I-4, and M:I-5 - just look for them on Pluto.

 

Have fun and I hope you enjoy the movies!

💗 Jo 

 

 

Update: Mother's Day 2026 Download

 Hi everybody! Sorry this is late but it's finally here the link to the mother's Day Brunch 2026 that you can download to your computer and use your after year! I hope you enjoy it! 

Mother's Day Brunch

💗 Jo

Lunch List 6

Chicken & Broccoli Stir-fry (No Rice/Noodles needed)

1 tablespoon sesame oil or olive oil

1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces

1 large head broccoli, cut into small florets

1 bell pepper (any color), sliced

2 cloves garlic, minced

Optional: 1 inch fresh ginger, grated

For the sauce:

1/4 cup soy sauce (or tamari)

1 tablespoon rice vinegar

1 tablespoon honey or brown sugar

1 teaspoon cornstarch

2 tablespoons water

To make: in a small bowl, whisk together all sauce ingredients until smooth. Set aside. Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside. Add the broccoli florets and sliced bell pepper to the same skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp. If needed, add a splash of water and cover for a few minutes to steam the broccoli. Add the minced garlic and grated ginger (if using) to the vegetables. Stir-fry for 1 minute until fragrant. Return the cooked chicken to the skillet. Give the sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.

Pasta with Canned Sardines/Mackerel & Lemon

6 oz short pasta (e.g., penne, fusilli, elbow macaroni)

2 cans (3.75-4.25 oz each) sardines or mackerel in olive oil, undrained

2 cloves garlic, thinly sliced

1/4 cup fresh parsley, chopped

Zest of 1 lemon

Juice of 1/2 lemon

Salt and black pepper to taste

Optional: Pinch of red pepper flakes

Optional: 2 tablespoons capers, rinsed

To make: cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining. While pasta is cooking, heat a large skillet over medium-low heat. Add the contents of the sardine/mackerel cans (including the oil) to the skillet. Break up the fish gently with a spoon. Add the thinly sliced garlic and red pepper flakes (if using) to the skillet. Cook for 2-3 minutes until garlic is fragrant, being careful not to burn it. Add the drained pasta to the skillet with the fish mixture. Stir in the chopped parsley, lemon zest, and lemon juice. Add a splash or two of the reserved pasta cooking water to create a light sauce and help everything emulsify. Toss well to combine. Season with salt and pepper to taste. Stir in capers if using.

Loaded Baked Potatoes/Sweet Potatoes

4 medium baking potatoes or sweet potatoes

1 tablespoon olive oil (for rubbing potatoes)

Salt and pepper

Toppings (choose a combination):

1 can (15 oz) chili (vegetarian or meat), heated

1 cup shredded cheese (cheddar, Monterey Jack)

1/2 cup plain Greek yogurt or sour cream

1/4 cup chopped green onions or chives

1 can (15 oz) black beans, rinsed and drained, seasoned with cumin

Leftover cooked vegetables (e.g., steamed broccoli, sautéed mushrooms)

To make: preheat the oven to 400°F. Scrub potatoes clean. Pierce each potato several times with a fork. Rub lightly with olive oil and sprinkle with salt and pepper. Place potatoes directly on the oven rack and bake for 45-60 minutes, or until fork-tender. (Sweet potatoes may cook slightly faster). Once baked, carefully slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.

Hummus & Veggie Pinwheels

4 large (10-inch) flour tortillas

1 cup hummus (store-bought or homemade)

1/2 cup thinly sliced cucumber

1/2 cup shredded carrots

1/2 cup thinly sliced bell pepper (any color)

1 cup fresh spinach or mixed greens

Optional: 2 tablespoons chopped fresh dill or parsley

To make: lay each tortilla flat on a clean surface. Spread about 1/4 cup of hummus evenly over each tortilla, leaving a small border around the edges. Layer the sliced cucumber, shredded carrots, sliced bell pepper, and spinach/greens over the hummus. Sprinkle with optional fresh herbs. Starting from one edge, tightly roll up each tortilla into a log. Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels.

Chicken & Veggie Fried Rice (using leftover rice)

1 tablespoon sesame oil or vegetable oil

1 pound cooked chicken (leftover rotisserie, baked, or pan-fried), diced

3 cups cold, day-old cooked rice (essential for best fried rice texture)

1 cup frozen peas and carrots blend, thawed

1/2 cup chopped onion or scallions

2 cloves garlic, minced

1 large egg, lightly beaten

2-3 tablespoons soy sauce (or tamari)

Salt and black pepper to taste

Optional: 1 teaspoon rice vinegar

Optional: a dash of hot sauce or sriracha

To make: heat sesame oil in a large skillet or wok over medium-high heat. Add the chopped onion/scallions and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Push the vegetables to one side of the skillet. Pour the beaten egg into the empty space and scramble it, breaking it into small pieces as it cooks. Add the cold, day-old rice and diced cooked chicken to the skillet. Break up any clumps of rice. Stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy. Stir in the thawed peas and carrots. Pour in the soy sauce and rice vinegar (if using). Toss everything together until well combined and heated through. Season with salt and pepper to taste.

 

💗 Jo

 

 

Mother's Day 2026

Well Mother’s Day is coming soon so I wanted to offer you a brunch menu that you can pick and choose your budget with. This way single people and families can eat whether you have almost no money or more money. I hope you enjoy this brunch menu. As always I am using Walmart prices for my area during the time of this writing, unless otherwise noted.


APPETIZER 
– Yogurt  4.5oz Chobani Flip Low-Fat Greek Yogurt, Salted Caramel Crunch $1.58 (they do have other flavors available) 

Note: I would buy 3-4 of these yogurts, put them in fancy bowls with spoons and set them on the table with little small dishes and little dessert spoons if you have them sitting next to it so that they can fill up their little dish and eat. I would also leave any leftovers on the table during the main dish so somebody wanted yogurt with their main dish they could.


MAINS 
-- 2.11oz Pearl Milling Company Pancake on the Go $1.00

-- 1ct Jimmy Dean Maple Pancake & Sausage Griddle Cake Sandwich $1.50 from Dollar Tree

-- Rebecca’s Pancake Casserole   

Final cost using the cheapest of the ingredients of listed below is $13.33

6 ozs bacon chopped into small pieces and fried until crispy  12oz Great Value Hickory Smoked Sliced Bacon $3.94
Nonstick cooking spray  8oz Great Value Canola Oil Cooking Spray $2.52 or you could try this spray from the Dollar Tree (please note I have never tried this so I can’t tell you if it’s good or works) Healthy Chef Grill Spray with Vegetable Oil $1.50
3 tablespoons butter or margarine, melted  16oz Imperial Vegetable Oil Spread Sticks $1.24 or 8oz Great Value Butter Sticks (2 sticks only) $1.94
1/3 cup packed brown sugar  32oz Great Value Light Brown Sugar $1.97
2 cups Hungry Jack buttermilk pancake mix 12oz Hungry Jack Complete Pancake & Waffle Mix $1.50 from Dollar Tree or 32oz box from Walmart for $2.58
1 1/2 cups water
Maple syrup or other favorite syrup   24 fl oz Maple Grove Farms Sugar Free Maple Flavor Syrup $3.18 or 24 fl oz Mrs. Butterworth’s Original Pancake Syrup $3.76 

To make: Preheat your oven to 350°F. Spray an 8-9 inch round cake pan with your nonstick cooking spray. Pour your melted butter or margarine into the pan then sprinkle your brown sugar evenly over the melted margarine. Next evenly sprinkle your crispy bacon over the brown sugar. In a bowl add buttermilk pancake mix and the water (this is per the instructions on the box.) Once this is nicely mixed, pour it over your bacon. Bake this for 30-35 minutes. When you remove it from the oven immediately flip this out onto a plate or platter. Cut it and serve with maple syrup or your other favorite syrup.

– Amish Oatmeal
The final cost using the cheapest ingredients listed below is $15.51 

1 1/2 cups milk (preferably not skim milk)  16 fl oz Kemps Select Milk $1.34 or the shelf stable milk from the Dollar Tree - 32oz Marcel’s Modern Pantry $1.25
2 large eggs  6ct Great Value Large White Eggs .96¢
1/2 cup maple syrup or packed brown sugar  24 fl oz Maple Grove Farms Sugar Free Maple Flavor Syrup $3.18 or 24 fl oz Mrs. Butterworth’s Original Pancake Syrup $3.76 (I put syrup first and you will understand when you read the note below but I will also include brown sugar next) 32oz Great Value Light Brown Sugar $1.97 I am leaving this for last because of the horrible reviews but… Harvest Hill Original Pancake Syrup $1.50 from Dollar Tree
1/4 cup melted butter or margarine  16oz Imperial Vegetable Oil Spread Sticks $1.24 or 8oz Great Value Butter Sticks (2 sticks only) $1.94
1 1/2 teaspoons baking powder  8.1oz Great Value Baking Powder $1.98
1 1/2 teaspoons vanilla extract or flavoring  (I general use the Baker’s Imitation Vanilla Flavor, you get 8oz bottle for $2.08) I have never used the Imitation Vanilla Extract from the Dollar Tree, it’s the Supreme Tradition brand and you get 8oz bottle for 1.50 or if you want real vanilla extract  1oz Tone’s for $2.00
1 - 1 1/2 teaspoons ground cinnamon  2.5oz Great Value Ground Cinnamon $1.32
1/4 teaspoon salt  26oz Great Value Iodized or Plain Salt .84¢
3 cups old fashioned rolled oats  18oz Great Value Old Fashioned Oats $2.66

To make: butter or margarine an 8x8 inch baking dish and preheat your oven to 350°F. Mix everything except the oats together until well combined. Add your oats and stir. Pour into your prepared baking dish and spread evenly. Bake for 30-40 minutes or until it is nicely set.

Note: this can be dry, I have read to allow your oats to soak in the wet mixture for an hour or so, before baking. I have never done this. What I do is serve it with a bottle of maple syrup so if someone finds it dry they can add syrup to offset that.


Here Are Some Suggestions to Serve With Your Main - pick any you desire:
– Breakfast Sausage Links:  6ct Jimmy Dean Heat n’ Serve Sausage Links $1.50 from the Dollar Tree or Walmart has 6.4oz Banquet Brown n’ Serve Sausage Links (about 9-11 links) for 1.78

– Hashbrowns:  4.2oz box of Hungry Jack Hashbrown Potatoes $1.54 or buy them from the Dollar Tree for $1.50

– Bacon:  12oz Great Value Hickory Smoked Sliced Bacon $3.94

– Fruit Cup:  8oz Pampa Mixed Fruit Cup $1.50 from Dollar Tree or you can just do a 15oz can Great Value Chunky Mixed Fruit or Extra Cherry Fruit Mix each for  $1.72

– Bread or Toast with Jam & Butter or Margarine:  7oz Italian Bakery Bread Boule $1.24 or 20oz Great Value Round Top White or Wheat $1.48
16oz Imperial Vegetable Oil Spread Sticks $1.24 or 8oz Great Value Butter Sticks (2 sticks only) $1.94
19oz Pampa Strawberry or Grape Fruit Spread $1.50 each
Bonne Maman Mini Fruit Spread Gift Set, Variety Pack, 5 Pack, 1.76oz each $10.18 from iherb.com


DESSERT 
– Walmart offers a lot of different varieties of 4” mini pies in their bakery section like lemon, cherry, strawberry cream, s'mores, apple, pecan each for 96¢

– 12.4oz 8ct Great Value Cinnamon Rolls with Icing $2.24 or 23oz 8ct Bakery Fresh Cinnamon Rolls $4.78 found in the bakery section

– It could also get a box of 8ct Little Debbie's and flavors like strawberry or lemon for $3.16 

– 14oz Strawberry Cream Danish Pastry $4.48 found in the bakery section
 
– 8” 24oz Marketplace Cherry Pie $5.93 found in the bakery section

– 16ct Lemon Cream Mini Cheesecake Bites $6.47 found in the bakery section

– If you'd also like some whipped topping you can get an 8 oz Tub of Great Value Whipped Topping $1.12 or or you can get the 6.5oz Spray Can of Great Value Whipped Topping for $1.97


BEVERAGES
– Mimosa
Be sure to keep this out of the hands of minors. Please make sure you are legally able to drink alcoholic beverages.

750ml Winemakers Selection Brut White Wine $4.98

When you're looking for a champagne, cheaper is better because the more expensive champagne’s flavor is going to be washed away with the addition of orange juice. If you don't want to use the sparkling white wine I suggested above you can look for a cheap champagne but look for the word brut on the label because that's going to make it a better mimosa. 

Now for your orange juice - a 46 oz container of Simply Light Pulp Free $4.38 or the Simply Orange Pulp Free $4.64.

For your orange juice you do want to pick a higher quality pulp free juice and you never want a juice that is made from concentrate. 

To Make: be sure to chill everything nicely before you go to make your mimosas. I would say a good 3-4 hours would work. Then in a pitcher simply mix one part of your champagne to one part of your orange juice. Stir lightly and it's ready to serve.

If you don't care for alcohol here are a few other suggestions that you could use to serve with this brunch menu. 

– Coffee. 6ct box of Nescafe Tasters Choice House Blend Light Medium Roast Instant Coffee $1.56 or 9.6oz Great Value Colombian Medium Dark Roast Ground Coffee $5.88
– 17oz Sparkling Ice Orange Mango or Strawberry Kiwi $1.00
– 8.4oz Martinell’s Sparking Apple Juice $1.25 from the Dollar Tree

– And finally you could just do orange juice  10oz bottle Tropicana Orange Juice $1.00 or 1gallon SunnyD Smooth Orange Juice drink $3.68

Well I think that covers everything I can think of. I hope you enjoy this brunch menu and have a great Mother’s day!

 

💗 Jo