Lately some of you have been asking about the podcast my friend Jenna and I started a few months ago, and I realized how much I've missed it. Life has been so crazy for both of us, and Jenna is still taking a break from both the podcast and The Eighty Twenty, but I'm ready to get back to recording new episodes of Hello, Butter, so for now we've decided that I'm going to go ahead with it on my own.

So, what does the future of Hello, Butter look like (or, I guess...sound like)? I want to keep the conversational tone that Jenna and I had, so I'd love to have guest hosts on regularly. If you have a topic or a question or someone in mind for me to talk to (yourself included!), please send me an email or leave a comment and let me know! 

Rob is building a new site where all of the episodes will live, and as requested we're going to be on iTunes ASAP for your convenience (I know I don't listen to podcasts unless I can easily download them via my app as well, so I'm with you all there). Until then, though, I'm putting all of the episodes we've already published in this blog post so you can re-listen and even download them to your computers or phones.

Whether you've listened before or not, I hope you enjoy! And please feel free to let me know anytime if you have suggestions, criticism, ideas, or questions.

Once fall rolls around, I find myself putting the same five or six items of clothing on rotation--leggings, skinny jeans, a couple tops, and about three sweaters. I've just added this back dress to the mix. When I saw it, I knew I'd wear it a ton, and sure enough I've worn in at least six times in the three weeks I've owned it. It's perfectly slouchy and comfortable for casual days, while still being dressy enough to pair with heels and a belt.

Dress: Everly, from Primp Boutique | Boots: J.Crew | Bag (similar): HOBO

Photos by Andi Perullo for Freckled Italian. 

I'm a pretty huge fan of one-pot dinners. Less fuss, fewer dishes, more time to enjoy hanging out with Rob after work. I love that I can have my protein and vegetables in one pan and cook everything together, then wash it quickly and have a clean kitchen. This recipe is super simple, but it's one that we have at least once a week.

Ingredients: 

• Half of an onion, chopped
• 2 cloves of garlic, crushed or chopped
• 2 tablespoons ghee
• 2 large bone-in, skin-on chicken breasts (could substitute thighs)
• 1 medium head of broccoli florets
• 1/2 cup of cherry tomatoes
• salt and pepper, to taste

Instructions: 

1. Preheat your oven to 350 degrees.
2. In an oven-safe pan, sauté chopped onion and garlic in ghee over medium heat.
3. Season chicken with salt and pepper before adding it to the pan and allowing it to brown well on one side, about 5 minutes. Turn the chicken over and add broccoli florets and cherry tomatoes.
4. Move the pan to the oven and bake for 20-30 minutes, or until the chicken is cooked through.