Lifestyle

Kaizen Season: Making January Feel Less Like a Sprint and More Like a Strategy There are two kinds of people in late December: the ones who are blissfully floating through the holidays like a marshmallow in hot cocoa… and the ones (hi, it’s me) who are already mentally color-coding January. If you’re reading this, I’m guessing you’ve at least considered buying a fresh planner, cracking open a new notebook, or creating “2026 Goals!!!” in your Notes app with the passion of a individual possessed. And I love that for us. But I also want to gently (lovingly) rescue you from the annual trap: big resolutions with zero plan. Because that is how we end up feeling like a failure by January 17th, clutching a sad salad, wondering why we don’t have a six-pack, a million dollars, and inner peace yet. This year, I’m doing it differently. My word for 2026 is Kaizen—and if that word hits your brain like a gentle gong, you’re not alone. What “Kaizen” means (and why it's my word for '26) Kaizen is a Japanese philosophy that roughly translates to “continuous improvement”—small, consistent changes that compound over time. Not dramatic overnight reinventions. Not “new year, new me” energy that burns out by MLK weekend. More like: tiny upgrades, done daily, that can quietly change everything. Think less “tear down the whole house,” more “paint one room, replace one light fixture, fix the squeaky door”… and suddenly you’re living in a totally different space. Kaizen is the antidote to all-or-nothing planning. And honestly? It’s the most sustainable thing I’ve found for real life—especially if you’re juggling work, family, a calendar that looks like Tetris, and a brain that occasionally forgets why it walked into the kitchen. The truth about planners: they don’t change your life—your systems do A beautiful planner is a tool. A really fun tool (I will never pretend I don’t love fresh paper- I'm an English major and a writer, after all). But the magic isn’t the planner itself—it’s what you do with it. If you want 2026 to feel calmer, clearer, and more intentional, the goal isn’t to “plan perfectly.” The goal is to build a planning rhythm you can actually maintain when even when (or especially when) life gets busy. Here’s what works for me: 1) Pick a planning home base (and stop “planner hopping”) If you’re using a paper planner, Google Calendar, a Notes app, sticky notes, and a whiteboard… you’re not disorganized—you’re just running a multi-platform operation with no air traffic control. Choose your “home base”: Paper planner (if writing helps you think and remember. They'll pry my paper planner from my cold, dead hands. Apps be dammed!) Digital calendar (if your life changes quickly and you need flexibility) Hybrid (calendar for appointments + planner/notebook for goals and weekly priorities) The key is consistency. One system you trust beats five systems you abandon. 2) Set goals that are measurable and attainable This is one of my non-negotiables: your goals should be measurable and attainable. Not because we’re playing small—but because clarity creates momentum. Instead of: “Get healthier.”Try: “Walk 30 minutes, 4 days a week” or “Strength train twice a week for 12 weeks.” Instead of: “Save money.”Try: “Automatically transfer $150 every pay day” or “Pay off $2,000 of debt by June 1.” A measurable goal gives you a finish line. An attainable goal gives you confidence. And confidence is rocket fuel. 3) Make a plan (because vibes are not a strategy) I love a good intention. But a resolution without a plan is basically a wish. So ask: How will I actually achieve this? What actions need to happen weekly? What needs to happen daily? What could derail me—and what’s my backup plan? If the plan feels too big, you don’t need more motivation. You need a smaller first step. My planning guidelines (or how I keep myself from overcomplicating everything) Here are the guidelines I’m using as I head into 2026: Goals should be measurable and attainable. Every goal needs a plan. (“I want X” is not enough—write the how.) Your habits must match your goals. If they don’t, the goal stays a Pinterest quote. Be willing to change habits on purpose. Not “when you feel like it.” On purpose. Time block your priorities. If it matters, it gets a time slot. Work in sprints (Pomodoro method). Focused effort beats endless overwhelm. Small improvements count. Kaizen isn’t flashy—it’s effective. Habit check: does your life support what you say you want? This part is simple, but it’s not always comfortable: If your goal is to read more, but your habit is scrolling until midnight…If your goal is to grow your business, but your habit is reacting all day instead of planning…If your goal is to feel calmer, but your habit is saying yes to everything… It’s not a character flaw. It’s just misalignment. Kaizen says: don’t shame yourself—adjust the system. One small change at a time. The two tools that make my life work: time blocking + Pomodoro Time blocking (my forever favorite) Time blocking is exactly what it sounds like: you assign tasks to specific blocks of time instead of hoping they happen “sometime.” It reduces decision fatigue, protects your priorities, and stops your day from getting hijacked by other people’s urgency. Pro tip: start with just three blocks: A focus block (deep work) An admin block (emails, calls, errands) A life block (movement, dinner, downtime—yes, it counts) Pomodoro method (for when your brain is doing backflips) Pomodoro is my go-to when I’m procrastinating, overwhelmed, or convinced I need “a whole day” to do something. It’s simple: Work 25 minutes Break 5 minutes Repeat 3–4 times, then take a longer break It turns big tasks into doable bites. And it helps you build consistency—which is basically Kaizen’s whole thing. New year planning prompts (steal these!) If you want a low-pressure way to plan, grab a drink, open a notebook, and answer a few of these: What worked really well for me this year—and why? What drained me the most—and what boundaries would help? What’s one area where I want to improve by 1% each week? What do I want more of in 2026? (energy, money, sleep, joy, adventure, calm, connection…) What do I want less of? (clutter, overspending, last-minute chaos, doom-scrolling…) What are my top 3 priorities for the first 90 days? What habit would make everything easier if I did it consistently? What would I do if I knew I couldn’t fail? What support do I need to ask for? How do I want to feel at the end of 2026? Choosing a word of the year (my favorite tradition) I always choose a word of the year. Past words have been Ease, Drive, Move, Flow, and Cultivate (my 2025 word). And now: Kaizen. A word of the year isn’t a goal—it’s a lens. It helps you make decisions. When you’re unsure what to do next, you ask: Does this align with my word? In 2026, Kaizen will keep me focused on progress over perfection, systems over motivation, and small steps that actually stick. The goal isn’t a perfect planner. It’s a better year. If you take nothing else from this: you don’t need a dramatic reinvention. You need a plan you can live with—one that matches your real life, your real schedule, and your real energy. Kaizen is permission to start small and stay steady. So yes, buy the planner. Light the candle. Make it cute.But then—pick one small change you can repeat. Put it on the calendar. Time block it. Work it in Pomodoros. Track it. Adjust it. Keep going. Small improvements add up. And that’s how we build a year, and a life, we’re proud of.

Super Easy Crustless Quiche 10 large eggs 1-2 cups whole milk 1 tsp salt 1/4 tsp fresh ground black pepper 1 cup chopped raw baby spinach 1 cup shredded cheese (I like gruyere and cheddar) 1 cup chopped bacon, ham, or sausage Heat the oven and prepare your dish. Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray, oil, or butter. Prepare any mix-ins while the oven is heating. Whisk the eggs. Place 10 large eggs in a large bowl and whisk until fully beaten. Whisk in the milk, salt, and pepper. Add 2 cups whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until frothy. This will make a softer, more custardy quiche, perfect for holiday mornings. If you'd prefer something with a bit more structure, reduce the milk to 1 or 1.5 cups.) Stir in the remaining ingredients. Bake for 45 minutes. Pour into the prepared baking dish and arrange the mix-ins in an even layer. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes. *You can endlessly change the mix-ins with different cheeses, different vegetables, herbs, or proteins.

The stretch between late fall and the holiday season in Richmond, VA hits different. The light gets a little softer, markets start popping up everywhere, and calendars start filling faster than the parking lot at Libbie Market on a Saturday morning. So before the holiday shopping lists, school programs, travel plans, and cookie swaps sweep us into a flurry (hush, Mariah, it's not time yet) this year, I'm taking a little time to get back to basics. Think: no-scroll mornings, tech-free afternoons, and simple rituals that remind us life doesn’t have to move at the speed of a push notification. Call it pre-holiday grounding. Call it touching some RVA grass. Call it protecting your peace.Whatever you want to call it, here are some local analog adventures to help you slow down and savor the season. Treats & Tiny Rituals Start with zero obligations and something delicious. Croissant & Sidewalk Sunshine at Idle Hands BakeryFlaky pastry. Hot coffee. Warm sun with a chill in the air. Your only to-do is be here. Canelés & Coffee from WPA Bakery - Forest Hill ParkPick up the caramelized, custardy magic that is a WPA canelé, then head to Forest Hill Park. Sip coffee. Study the leaves. This is meditation, Richmond-style. Ukrop’s Rainbow Cookies from Libbie MarketRichmond nostalgia in cookie form. No explanation needed. Go anywhere that feeds your childhood vibes. Build-Your-Own Tea Ritual at ApothecCraft a custom blend, breathe in herbs and warm spices, and let the cozy atmosphere wrap around you like a wool scarf. Quiet Corners to Read Something (Paper Pages Only) Richmond has no shortage of indie bookstores—and fall is their season to shine. Shelf Life Books (Carytown) — New, used, and always something local. Stop, browse, talk books, or just read. Fountain Bookstore (Shockoe Slip) — The handwritten staff notes alone are worth the trip. Abi’s Books & Brews (1212 1/2 Cary) — A book nook with coffee, personality, and charm. The Richmond Zine Library at Studio Two Three — Micro-press gems and creativity that doesn’t need algorithms to thrive. Tip: Pick something to read right now. Don’t just stack it on your nightstand. Okay, okay. I'm thinning my TBR pile. Slow Walks & Nature Breathing You don’t have to “go on a hike.” Just go. And leave the phone behind—or at least in your pocket in airplane mode. Buttermilk Trail (James River Park System)River views, quiet woods, and enough roots and rocks to keep you literally grounded. Fountain Lake at Byrd ParkSit. Watch ducks or just the water. Let somebody else fight their inbox. Agecroft Hall GardensTudor architecture and rolling river breezes  mean instant tranquility. Garden wandering encouraged. Cozy Creative Moments Reconnect with the joy of making something—anything—just for you. Hand-Building Ceramics at Hand/ThrownHands in clay > thumbs on glass screens. All day every day. Candle Making at Brown House Candle CompanyPour fragrance, not energy into your email. Bonus, you have something that smells great when you get back home. Sketching in the VMFA Sculpture GardenNo photos. No filters. Just pencil, paper, and real-time seeing. Field-Note Journaling at Libby Hill ParkThat skyline view has inspired writers for a century. Add yourself to the list and write about your plans, your gratitudes, or maybe even a short store. Stained Glass Workshop at Mojo GlassworksLet the colors and quiet work enchant you. Creativity is a muscle—and this season is prime time to stretch it and do something just a little different. For you. Why This Matters (Especially in Richmond) Richmond is absolutely a city that beautifully blends history and creativity, tradition and innovation, community and individuality. But during the holiday rush, even RVA can start to feel like it’s spinning too fast. Going analog isn’t about ditching tech forever.It’s about remembering we lived whole, beautiful lives before text alerts, group chats, and same-day delivery. It’s about: Grounding before givingRecharging so you can show up for othersFinding stillness in a city filled with motionSavoring small sensory joys—warm bread, crunchy leaves, candlelight, clay, paper, river air These little pauses make the season richer, and can help center you before you're being pulled in so many directions. Ready to Slow Down? Save this list. Try one thing this week. Then one next week.Invite a friend. Go solo. Sip, wander, read, make, and notice. Because the best gift you give yourself before the holidays is presence—and Richmond gives us the perfect backdrop to practice it. 💡 Want More Richmond Local Guides? If you're new here, hi! I'm Cindy. I live and breathe RVA—its neighborhoods, parks, bakeries, indie shops, and yes…its real estate market too. Follow along for neighborhood spotlights, hidden-gem itineraries, cozy day plans, and a local’s guide to living your very best Richmond life.

Are you a lover of all things pumpkin spice, or is this whole season a flavor profile that's way down your list? I lean a bit towards the latter, but add some chocolate chips, and I'm back on board! This is a great way to compromise, and it's always a hit. Great for breakfast, a snack, or a little "sweet treat" at the end of the day. Ingredients Cooking spray 2 c. all-purpose flour 1 tsp. ground cinnamon 1 tsp. baking soda 1/2 tsp. baking powder 3/4 tsp. Kosher salt 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/2 c. (1 stick) melted butter 1 c. granulated sugar 1 c. pumpkin puree 1/4 c. plain, full fat Greek yogurt 2 large eggs 1 tsp. pure vanilla extract 3/4 c. mini chocolate chips Directions Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease or spray with cooking spray. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg. In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, yogurt, eggs, and vanilla. Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, reserving 2 tablespoons for topping loaf, and transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if top appears to be getting too dark. Let cool 15 minutes before removing from pan and slicing.  

Another great make ahead meal that was a HUGE hit at Gourmet Delights. Just serve with a salad, some good crusty bread, and you're all set. Perfect for back to school and busy weeknights, but good enough to take someone if you're on a meal train. (Also, it's pretty popular with kids, even if they sometimes want to pick the mushrooms out!)     1 pound vermicelli, cooked not quite al dente (it's going to bake, and overcooked pasta is gross) 3 tbs butter 3 tbs flour 2 cups chicken broth 1 cup whole milk 2 tbs dry sherry 3/4 cup grated fresh Parmesan cheese 1 tsp paprika 12 ounces canned mushroom slices, drained (or fresh, lightly sautéed until slightly softened) 3 whole sliced green onions 4 cups cooked chicken, cubed   Preheat oven to 375. Spray or lightly butter a 9x13 baking dish. Cook pasta, just shy of package directions. Melt 3 tablespoons butter in medium saucepan over medium heat. Add flour and cook, whisking, about 1 minute. Whisk in broth until mixture is smooth. Bring to a boil, lower heat, then simmer 1-2 minutes. Add milk, sherry, 1/2 cup of Parmesan, paprika, and black pepper, to taste. Simmer 2 minutes. Set aside.   Combine pasta, sauce, mushrooms, and green onions in a large bowl. Pour into prepared baking dish. Sprinkle with remaining Parmesan and additional paprika. Bake in preheated oven until bubbly and browned on top, about 20 mixtures. (Can also be covered/sealed and frozen prior to baking. Just thaw before cooking. Make up to 2 days in advance, or freeze for up to 2 months.)  

It's no secret that I'm just a little bit of a food snob, which is why, when I first started seeing this recipe online a few years ago, I was just not interested in trying it. Finally, curiosity got the better of me, because I also love a recipe with 5 or fewer ingredients that tastes complicated, and whoever created this totally nailed it! You may have had it, and you may have made it, but it's definitely worth reminding you of this classic during this busy time of year. Would you rather make it in the morning and let it slow cook in the crock pot? Just combine all the ingredients in the slow cooker and cook on low for 8 hours. Enjoy! Instant Pot Mississippi Pot Roast Ingredients 4 tablespoons (1/2 stick) unsalted butter (Lots of recipes use a whole stick. I don't think it's needed, but you do you!) 1 (3-pound) boneless beef chuck roast 1 tablespoon vegetable or canola oil 1/4 cup water 5 or 6 pepperoncini peppers, divided 1 (1-ounce) packet ranch salad dressing and seasoning mix 1 (1-ounce) packet or 2 (.6-ounce) packets au jus gravy mix Directions Cut butter into 4 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels. Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the roast and sear on all sides until browned, about 10 minutes total. Transfer to a plate. Pour 1/4 cup water into the pressure cooker and scrape up any browned bits loose. Return the roast and any accumulated juices to the pressure cooker. Sprinkle the roast with 1 packet ranch mix and 1 or 2 packets au jus gravy mix. Top with the butter. Add 2 cu-3 TB brine from pepperoncini peppers over the roast. Add pepperoncini peppers. Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast into bite-sized pieces with tongs. Serve with potatoes, rice, tortillas (this makes a great street taco filling too, just add fixings!), or whatever you like. If you have leftovers, great. (I seldom, if ever, do!)

Nothing says late summer to me like watermelon, blueberries, and a cool, crisp salad, and this one is pretty perfect as a throw together last minute side at home, or a fun, fruity, colorful addition to bring to a cookout. Let me know what you think! Watermelon and Blueberry Salad with Feta INGREDIENTS 4 lbs (about 6 cups) seedless watermelon, cubed 8 oz fresh blueberries 4 oz feta cheese, crumbled 3 tbsp fresh lime juice juice (juice of about 2 limes) 2 tsp honey, or to taste 3 tbsp fresh mint leaves, julienned 1/4 cup extra virgin olive oil salt and pepper to taste INSTRUCTIONS In a large bowl combine the watermelon and blueberries. In a jar, combine lime juice, mint, olive oil, and salt and pepper, to taste. Shake thoroughly to combine. Drizzle dressing over fruit, and toss gently to coat. Top with feta. Serve immediately. Serves 6.

It's my birthday month, so I'm sharing one of my favorite recipes. I've loved this pasta for years, but it's also the perfect tie in for the zucchini that's coming up in my little chaotic garden. I can't wait to make this with zucchini I've grown myself! Let me know if you try it- it's super simple, with only a few ingredients, but it's absolutely delicious! Pasta with Zucchini and Prosciutto 12 oz pasta (spaghetti, linguine, tagliatelle, or fusilli) 2 medium zucchini, thinly sliced or grated 5–6 slices prosciutto, chopped or torn 1 cup finely grated Parmigiano-Reggiano 2–4 tbsp olive oil or 1–2 tbsp butter (or a mix of both) Salt & freshly ground black pepper At least 1 cup reserved pasta water Instructions: Cook pasta in a large pot of well-salted boiling water until just shy of al dente. Reserve at least 1 cup of pasta water before draining. (crucial!) While the pasta cooks, heat olive oil or butter in a large sauté pan over medium heat. Add zucchini and cook until soft and lightly golden, about 8–10 minutes. Season lightly with salt and pepper. Stir in the prosciutto and sauté just until warmed and fragrant, about 1–2 minutes. Add the drained pasta directly to the pan (or use tongs to transfer it in). Add about 1/4–1/2 cup pasta water and toss vigorously. Remove from heat, sprinkle in the Parmigiano-Reggiano, and toss well to create a silky sauce, adding more pasta water as needed to emulsify. Taste and adjust seasoning. Serve hot with extra Parmigiano and a drizzle of good olive oil.  

This is without a doubt one of the best carrot cakes I've ever had, if I do say so myself. When I had Gourmet Delights, and my food rep came in one day with a delicious, but criminally expensive, carrot cake, I had to come up with something that was close so I didn't have to sell it for $5 per slice. (Hilarious that that seemed outrageous at the time.) This is what I came up with. Servings: 12 | Prep time: 25 minutes | Total Time: 1 hour Ingredients 2 cups sugar 1 cup vegetable oil 4 large eggs 3 cups grated carrot 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon ginger 2 1/2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped pecans 1/2 cup raisins Frosting: 8 ounces cream cheese 5 tablespoons unsalted butter, room temperature 2 teaspoons vanilla 2 cups powdered sugar Directions Heat oven to 350. Combine sugar and oil in a bowl and beat until well combined. Add eggs, carrots, cinnamon, ginger, and vanilla. Beat until well mixed. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Add dry mixture to liquids gradually, beating after each addition to ensure they are well combined. Stir in nuts and raisins. Pour mixture into 2 greased and floured (preferably also lined with parchment too) 8" round cake pans. Bake until toothpick inserted in center comes out clean. 35-40 minutes. Frost with cream cheese frosting. In medium bowl, beat together cream cheese, butter, and vanilla until just blended. Add powdered sugar, a bit at a time, until well blended. Taking care not to overbeat. Frost when cake is cooled.

As I type this, we've got just 2 weeks until my son heads to Japan for nearly 4.5 months. He's super excited, and I'm excited for him. (Just a little bit of mom worry.) But he, like me, is quite a foodie, so it wouldn't be us if we didn't have a list to tackle in terms of spots to dine or takeout before he heads to the land of fantastic, but totally different, food. Starting out with the easy picks, because they're the "always" picks. We both love a great sandwich, so we'll definitely be dining or getting take out from... Stuffy's There's no question Stuffy's is a Richmond institution. My go to? The Great Garden on wheat pita, heated, with everything but mayo (that means it's an all veg dream, cheese, mushrooms, onions, green peppers, black olives, spinach, cucumbers, tomatoes, sprouts, oil, vinegar, s & p, and oregano. His? The Max, or Stuffy's Star (Classic Italian) Polpetti It's hard to choose the perfect one from Polpetti, because I've never had a bad sandwich there, and some days I'm feeling one or the other, but the go to is nearly always The Balboa- shaved Italian roast pork, broccoli raab, sharp provolone, with long hot peppers. Or The Caputo- roasted red peppers, arugula, fresh mozzarella, & balsamic glaze if I'm feeling like something more light. One thing's for sure, we're always going to share, and we're always getting at least one chicken cutlet sandwich- probably The OG- chicken cutlet, sharp provolone, broccoli raab, and long hot peppers. Abuelita's Funnily enough, almost every time we go here, my Mom is with us, and that is a testament to how they appeal to everyone! Their menu changes every day, but I've never had anything bad there. This is not your run of the mill Mexican. Their main option is Guisos (stews) and they always have a great variety. Served with beans, rice, and warm tortillas, they are delicious every time. They also do tamales, quesaberria tacos. (Oh, and a killer flan and tres leches as well.)   The Oh So RVA picks that he always hits when he's in town... Mekong Fun fact- did you know my kid spent a focused couple of years trying everything on their menu, in order? We've been die hards since he was just starting solid foods, so this is definitely on the list. My go to? Always the Rice Noodle Salad with tofu and spring roll. It's light, but not too light, and with fresh vegetables, rice noodles, a little peanut, and delicious fish sauce, it's just the perfect bowl of the perfect bites. His go to? It depends on the day, his mood, and where his is on the menu! Thai Diner This has been an OG favorite since my kid was little bitty. He is an "American Hot" person, though he's dabbled in the world of Thai hot. Me? I'm a wimp and stick to mild or medium. Our picks here- Drunken Noodles with Chicken or Thai Fried Rice with Beef. So dang good. 8 1/2 Another lifelong favorite, we've got a "go to" order here as well. I'm always in the mood for their Eggplant Parm, with a side of spaghetti marinara, a spaghetti carbonara, or an order of penne with sausage, ricotta, and broccoletti. Never hurts to have leftovers, right? Wood and Iron Gameday You can't leave America for months without hitting a sports bar, can you? (I'm pretty sure that's a law) We'll definitely be hitting Wood and Iron one evening soon. Me for the Crispy Chicken Salad (pro tip- get a full sized, but just ask for a takeout container when you order, and you've got lunch for tomorrow), and him for the Cheese Steak Egg Rolls and an order of wings. Secret Sandwich Society Four words. Loaded Pimento Cheese Fries. Is that the only thing on the list? No. Could it be? Yes. I'm not even a "loaded" whatever sort of fan, but these are amazing. He's more a Roosevelt guy, roast beef, bacon, horseradish mayo, white cheddar, lettuce, tomato & red onions all on a toasted baguette and I love the Lafayette- fried chicken breast, ham, swiss, blue cheese spread & honey mustard on a toasted potato roll. Galley Go To One of our first picks for pizza, ever since they opened. Always on the order? Grape and Gorgonzola (Those roasted grapes with the sharp taste of the gorgonzola? Never fails.) We also always do the Sweet Hot, which features pepperoni, Calabrian peppers, and a drizzle of honey. You can't go wrong with either, but we can never choose between the two, so there you go. I'm full just thinking about all of this. (And yes, I'm cooking too!) What would be on your list??