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Snacks

Boo-Berry Truffles | She Paused 4 Thought

BOOberry Truffles

These sweet & nutty BOOberry Truffles will be a ghoulishly delicious treat for Halloween. I am not a Halloween lover. I can pass out over a cut on my finger, let alone looking at gory bloody body parts, zombies and such. So why am I posting ...

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Yogurt Herb Dip from Nathan Turner's I Love California Cookbook

Yogurt Herb Dip from Nathan Turner’s I Love California

Lighten up your party with this refreshing Yogurt Herb Dip from "Nathan Turner's I Love California" cookbook. This farm girl from Iowa didn’t take long to adapt to the California entertaining lifestyle. Everything in California appears to be ...

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Hatch Chile Confit | She Paused 4 Thought

Hatch Chile Confit

I’m just back down to earth after tasting this. Seriously, I cannot believe that three simple ingredients can produce something with the complexity of bold flavors in this Hatch Chile Confit. It is so amazingly indescribable and addicting that you ...

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Stone fruit with Ginger-lime Syrup from Once Upon a Chef cookbook

Stone Fruit with Ginger-Lime Syrup

Stone Fruit with Ginger-Lime Syrup is ideal for brunch, and a fanciful summertime dessert, too. Temperatures are reaching well over 100 degrees here in Los Angeles so I am always looking for recipes that are light and refreshing. Stone Fruit ...

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Buffalo Baked Cauliflower | Siriously Delicious Cookbook

Buffalo Baked Cauliflower – “Siriously Delicious”

Buffalo Baked Cauliflower will dazzle Buffalo Wing lovers without all the calories. If you love homemade meals for your family but find yourself short on time or ideas, Siri Daly's new cookbook Siriously Delicious is for you. Siri is always ...

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Who is She?

Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

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Recent Posts

  • Rosemary – Onion Mac and Cheese
  • Hatch Pecan Brownies
  • Raspberry Crumble Bars
  • Passover Celery Root Salad
  • Kiwano Melon, Smoked Trout and Avocado Salad
  • Sautéed Scallops with Celery Root Purée & Herb Oil

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