17 Of The Best Audiobooks To Listen To On Your Next Road Trip

Borderlands

This video game adaptation follows treasure hunter Lilith, who returns to her home planet of Pandora. Together with a rag-tag team of misfits, Lilith sets off to find a missing girl who's said to have endless power. Even though this has so many of the tropes movie-goers love — like found family and adventure — it only got a score of 10 percent on Rotten Tomatoes and a 4.3 out of 10 on IMDb.

Madame Web

In this superhero movie, Dakota Johnson stars as the titular clairvoyant, who steps in to protect Sydney Sweeney, Isabela Merced, Celeste O'Connor when she starts seeing the future — and their untimely ends. Despite the insane popularity of the other Spider-Man movies, this one only has an 11 percent score on Rotten Tomatoes and 4 on IMDb. However, its 2.3 billion TikTok mentions prove it's got serious cult classic potential.

Lift

This heist movie revolves around an impossible mission to infiltrate a 777 passenger flight from London to Zurich, and apparently viewers really leaned into the impossibility of it all because its Rotten Tomatoes score is only 20 percent while its IMDb score is 5.5.

Mean Girls was highly anticipated by theatre kids and Renee Rap fans alike. The movie is a retelling of the Lindsay Lohan classic — Cady moves from homeschooling to public school, and falls in with The Plastics clique. But instead of bringing them down, she becomes the worst Plastic yet. Renee's "It's Not My Fault" might have over 107 million streams on Spotify, but the film only ranks 69 percent on Rotten Tomatoes and 5.6 on IMDb. We had a blast on the red carpet, though!

Anyone who loves spy movies, campy rom-coms, and Taylor Swift was incredibly excited for this movie, which follows reclusive writer Elly Conway, who finds herself in the middle of a real-life spy mission when her books catch the attention of some really bad guys. I loved this movie, but considering it got a 33 percent Rotten Tomatoes score and a 5.7 on IMDb, I was one of the only ones.

Garfield

Garfield loves living with Odie and Jon, and all the luxury that comes with it. But when he reunites with his dad, he winds up on the wildest outdoor adventure of his life. This flick is rated a 36 percent out of 100 on Rotten Tomatoes and a 5.7 out of 10 on IMDb.

Godzilla x Kong: The New Empire

Godzilla and King Kong team up against a new threat in this crazy, mind-bending film. The movie got a 54 percent Rotten Tomatoes score and 6.1 IMDb score, and as much as I love this new cast, I will admit I miss seeing Elizabeth Olsen and Aaron Taylor-Johnson.

Despicable Me 4

Gru and his family — Margot, Lucy, Margo, Edith, Agnes, and Gru Jr. — have to go on the run when a brand new villain rises up. Despite the fact everyone loves Gru (and the Minions), Despicable Me 4 was rated 56 percent on Rotten Tomatoes and 6.2 on IMDb.

How did Kristin Cavallari meet her ex-boyfriend Mark Estes?

We're truly living in a digital age because TikTok is the reason Kristin Cavallari was introduced to her ex-boyfriend Mark Estes. She told her best friend Justin Anderson that she was scrolling down her timeline when she came across what she called a "boy group" called The Montana Boyz and they both agreed one of them specifically is her type. She said, "He's gorgeous. Like, everything about him is perfect. But, he's also outdoorsy and manly."

Three weeks later, she got a DM from The Montana Boyz that said "I love you" and she immediately let them know she wanted to have them on her podcast. Although the podcast didn't happen, Kristin Cavallari appeared in one of their TikTok videos. Once Kristin Cavallari learned from her assistant that they were planning to move to Nashville, she arranged for a line dancing meet-up with The Montana Boyz and her staff. After they met, Kristin decided to call the guy who would become her ex-boyfriend "Montana." (Cavallari used Montana as a stand in for her boyfriend's real name during the podcast recording as she never names anyone explicitly on her show.)

Shortly after that, Kristin Cavallari hard launched her new relationship with ex-boyfriend Mark Estes on Instagram in February, and the rest is history!

How did she feel about their age gap?

Kristin Cavallari didn't know how young The Montana Boyz were, but she wasn't interested in pursuing a relationship with Mark Estes at first. She did admit she had a brief issue with their age gap, but decided that Mark being 24 while she's 37 didn’t really bother her. Justin pointed out that she actually used to say she wouldn't date guys who were only 30 because she thought they were too young. However, she was more interested in who Mark was as a person and notes that life experiences and how you were raised is more indicative of one's maturity level than age alone.

Did Kristin Cavallari's kids like Mark Estes?

Kristin Cavallari said her boys were so excited to meet Mark for the first time and she felt like they really wanted her to be happy. "I've been really good about separating my dating life from their [life]," she said. Her oldest son especially approved of Mark and it was shocking to Kristin because he's usually the toughest judge of whoever she's dating.

How did her career prepare her for public opinions about their relationship?

Kristin Cavallari didn’t care what anyone thought about her ex-boyfriend. She's lived life in the public eye and is comfortable enough with herself to make decisions that make her happy. Kristin said, "...when this news came out, it's the first time in my entire life I 100% haven't given a sh-t what anyone thinks... My own mother is noticing a difference in me."

Did she mention anything about her divorce from Jay Cutler?

Kristin Cavallari and Jay Cutler were married for seven years before announcing their divorce in 2020. She didn't go into detail about it during the podcast episode, but she did talk about the magnitude of her former relationship with her ex-boyfriend. "It's the first time I've gone public since my divorce," she said.

How did Mark Estes adjust to being in the public eye with Kristin Cavallari?

Mark Estes may be in the spotlight because he dated Kristin Cavallari, but that didn’t mean he was enthusiastic about it. E! News caught up with him at the CMT Awards and he said, "It comes with the territory, I guess...It is what it is." One thing his friend Kade Wilcox — another one of The Montana Boyz — mentioned is that Mark was quite the romanticist when it came to Kristin Cavallari. He told the outlet, "He's pretty good at date nights."

How did Kristin Cavallari feel about dating a younger man?

Kristin Cavallari and Mark Estes may have been in bliss for a short while, but the former knows having an age gap in a relationship isn't always applauded by others. " I understand what it looks like from the outside world of, like, yeah, I’m dating a 24-year-old, but no one in my life has been like, ‘This is weird.’ Everyone’s like, ’I get it. It makes sense,'" she said (via Bustle).

She also said, "...Emotionally, he’s able to step up to the plate, and he’s shown up for me more than anyone else I’ve ever dated," (via Bustle). And according to her, Mark's all in when it comes to her kids and they love him for it. "He loves my kids. He actually took my kids to school, and it's just—he fits in very well. And I'm really thankful for that," (via E! News).

It's not easy balancing being an attentive mom who has a full-fledged career and relationship, but Kristin seemed grateful for the way Mark stepped up to the plate. She said he made things feel "so easy" which is something all moms crave!

Watch The Full Campaign Video For Hard Feelings Eau De Parfum 

Since talking about everything from her time on Laguna Beach to her relationship, Kristin Cavallari and Mark Estes appeared together in an ad campaign for her brand's new fragrance, Hard Feelings. It's described as an "alluring" scent that's meant to invigorate one's senses. With notes like pink pepper, hibiscus, and sandalwood, we don't doubt it's sensuality!

What's the steamy thing  Kristin revealed about her former relationship?

During the "Truth or Drink with Mark Estes" episode on Let's Be Honest with Kristin Cavallari, Kristin and Mark delved into steamy secrets about their relationship. The latter even dropped a bombshell when he admitted he enjoyed being intimate with Kristin. He said, "Yeah, you’re the best sex I've ever had for sure," which shocked her.

Though she liked his confession, she said she "didn't know that" before letting him know she felt the same. But, she attributed their hot sex to things like being "more present physically during sex" and being "wildly attracted" to Mark.

But, their relationship isn't all about their amazing romps in bed. Mark was “obviously so in love" with Kristin so that added to the spiciness factor!

Why did Kristin Cavallari And Mark Estes break up?

Sadly, all of the passion Kristin Cavallari and Mark Estes had fizzled out because they broke up after 7 months of being in a relationship (via Us Weekly). She initially told Alex Cooper, host of the Call Her Daddy podcast, the breakup was “fresh,” (via PEOPLE ).

Opening up on her Let's Be Honest podcast, Kristin talked about why she and Mark broke up. "It's hard because I broke up with Mark because I just know long-term it's not right, and it's not because of love lost or something bad happened," she said. Insisting their relationship didn't end on a sour note, she swore "he's been the best boyfriend."

But, the issue seems to boil down to their age gap. She'd prefer for him not to jump into a serious long-term relationship in his mid-twenties because she thinks they're "formative years" and "when you find yourself." She also said she doesn't "regret anything" because they had a "good, happy relationship."

We're sad to see this couple go their separate ways, but it's for the best!

Ready to host your own demure brunch? Eden takes us through a few stunning recipes below, excerpted from Entertaining with Charm. Enjoy!

ORANGE BUTTERMILK DIP with SEASONAL VEGETABLES

There’s nothing easier than mixing up than this vibrant, zesty, creamy dip and serving it alongside a platter of garden-fresh vegetables. Select three or four vegetables according to the season. Among my favorite choices are sugar snap peas, endive, cauliflower, radishes, and cucumbers.

SERVES 6

FOR THE DIP

• ½ cup sour cream
• ¼ cup buttermilk
• 1 teaspoon grated orange zest
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon ground nutmeg
• 2 tablespoons finely chopped fresh chives
• Fresh vegetables, for serving

To make the dip, in a bowl, whisk together the sour cream, buttermilk, orange zest, salt, black pepper, cayenne pepper, and nutmeg until smooth and creamy. You should have a scant 1 cup. Garnish with the chives. Arrange the vegetables on a large platter or board, place the dip alongside, and serve.

PINK HOT CHOCOLATE

Rich and creamy, this eye-catching hot chocolate is made with white chocolate chips and beet powder. You can use pure beet juice in place of the powder to get a light pink color. The freshly grated nutmeg is a must, so make sure you add it.

SERVES 6

• 4 cups whole milk
• 2 tablespoons honey
• ½ teaspoon salt
• 9 oz white chocolate chips
• 2 teaspoons beet powder or 2 tablespoons pure beet juice
• 1 tablespoon pure vanilla extract
• ¼ teaspoon freshly grated nutmeg
• Large marshmallows, for garnish

In a saucepan over low heat, combine the milk, honey, and salt and bring to a simmer, whisking constantly to prevent scorching. Remove the pan from the heat and add the white chocolate chips and beet powder. Let sit for 20–30 seconds to allow the chips to soften, and then whisk until smooth and creamy. Add the vanilla and nutmeg and whisk to mix well. Divide the hot chocolate evenly among 6 mugs, garnish with marshmallows, and serve at once.

BROCCOLI QUICHE with HOMEMADE BUTTERY CRUST

This quiche can be served for any meal. The filling has a light, fluffy texture, and the Jarlsberg cheese gives it a distinctive nutty flavor. The crust, flaky and buttery, is my go-to recipe for all pies and quiches. If pressed for time, use a good-quality store-bought crust.

SERVES 4-6

FOR THE CRUST

• 2½ cups all-purpose flour, plus more for dusting
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ¼ cup cold vegetable shortening, such as Crisco
• 5 tablespoons ice water, plus more if needed

FOR THE FILLING

• 1½ cups chopped broccoli
• 1½ cups shredded Jarlsberg cheese
• ½ cup shaved Parmesan cheese
• 4 large eggs
• 1 cup heavy cream
• ½ small yellow onion, grated (use the small holes on a box grater)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• 1 large egg, lightly beaten, for egg wash

To make the crust, in a large bowl, stir together the flour, sugar, and salt, mixing well. Scatter the butter over the top and, using a pastry blender or your fingers, work in the butter until it's the size of peas. Add the shortening and work it in with your fingers until the mixture is the consistency of coarse crumbs. Do not over mix. The mixture should be dry and powdery. Sprinkle with the ice water and mix it in with your fingers until the dough holds together when pinched and comes together in a loose, rough ball. If the dough crumbles, add a little more ice water.

Transfer the dough to a lightly floured work surface and pat it into a thick disk. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough into a 12-inch round about ½ inch thick. Roll the dough around the rolling pin and position the pin over a 10-inch deep-dish pie dish. Unroll the dough and center it in the dish, gently pressing it into the bottom and up the sides. Using a small knife or kitchen scissors, trim the dough, leaving a 1-inch overhang. Roll the overhang under itself to create a high edge, then pinch the dough to form a fluted edge. Freeze the crust for 30 minutes. Preheat the oven to 350°F.

To make the filling, half-fill a skillet with water and bring to a boil over high heat. Add the broccoli, reduce the heat to medium, cover, and cook until tender-crisp, 3–5 minutes. Drain and set aside.

In a large bowl, whisk together 1 cup of the Jarlsberg, the Parmesan, eggs, cream, onion, salt, pepper, and nutmeg, mixing well. Fold in the broccoli.

Remove the crust from the freezer and pour the filling into it. Sprinkle the remaining ½ cup Jarlsberg over the top. Brush the edge of the crust with the egg wash. Bake the quiche until the filling is just set and the top is golden brown, 40–45 minutes. Transfer to a wire rack and let cool before serving.

WHIPPED RICOTTA CROSTINI, served three ways

Sometimes I feel like I can devour a batch of this creamy whipped ricotta all by myself! It’s perfect for making these beautiful crostini and for using as a dip with crackers, pita bread, or vegetables, and you can whip it up in just minutes.

SERVES 6

Sourdough Crostini (below)

FOR THE WHIPPED RICOTTA

• 2 cups whole-milk ricotta cheese
• 4 oz cream cheese, at room temperature
• 2 tablespoons olive oil
• 1 teaspoon grated lemon zest
• ½ teaspoon salt

FOR THE STRAWBERRY-PEPPER CROSTINI

• 6 strawberries, hulled and sliced lengthwise
• 1 teaspoon ground black pepper

FOR THE PISTACHIO-RAISIN CROSTINI

• ¼ cup pistachios, shelled and lightly crushed
• ¼ cup golden raisins

FOR THE HONEY–ORANGE ZEST CROSTINI

• Honey, for drizzling
• 3 teaspoons grated orange zest
• Small edible fresh flowers, for garnish
• Make the sourdough crostini as directed and set aside.

To make the whipped ricotta, in a bowl, using an electric mixer, beat the ricotta on medium speed until light and smooth. This can also be done in a high-powered blender. On low speed, add the cream cheese, oil, lemon zest, and salt and beat until fully incorporated. Raise the mixer speed to high and beat until creamy and smooth, about 1 minute If you can’t get a smooth texture with the mixer, scoop the ricotta mixture into a blender and blend on high speed for 2 minutes. This always works! You should have about 2½ cups.

To assemble the crostini, spoon the whipped ricotta into a piping bag fitted with a small plain tip or into a ziplock bag and cut off the bottom corner. Pipe a cloud-like shape onto each crostini and then top about one-third of the ricotta-topped crostini with each suggested topping: strawberry slices sprinkled with the pepper; pistachios and raisins; and a drizzle of honey, a dusting of orange zest, and a flower garnish. Arrange the crostini on 1 or 2 platters and serve.

SOURDOUGH CROSTINI

• 1 sourdough baguette
• ½ cup olive oil
• ¼ teaspoon salt

MAKES ABOUT 30

Preheat the oven to 425°F.

Cut the baguette on the diagonal into slices ¼ to ½ inch thick. You should have about 30 slices. Lightly brush both sides of each slice with the oil, arranging them in a single layer directly on a large sheet pan as you work. Pour the salt into your hand, then lightly and evenly sprinkle the salt over all the slices.

Bake the slices until light golden brown, about 6 minutes. Then, using tongs, flip them over and bake until golden brown and crispy on the edges, 2–3 minutes longer. Remove from the oven and let cool.

To give the crostini a savory flavor, rub a garlic clove over the oil-brushed bread slices before you slide them into the oven. Baking times may vary slightly depending on your oven, so keep an eye on the crostini as they toast.

EDEN’S TIP: You can top the crostini with the whipped ricotta, place the ingredients for the three toppings in small bowls, and invite your guests to assemble their own crostini. You can also serve the whipped ricotta on its own.

SPRINKLE CAKE with SWISS MERINGUE BUTTERCREAM

This is my classic go-to birthday cake. Everything about it screams party, and it’s a foolproof recipe I’ve been preparing for years. The frosting, which is a buttercream made with a light Swiss meringue and without confectioners’ sugar, is also a favorite.

SERVES 12-14

FOR THE CAKE

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• ½ cup vegetable oil, such as canola oil
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract
• 1½ cups sugar
• 4 large egg whites, at room temperature
• 1 large egg, at room temperature
• ½ cup colorful sprinkles

FOR THE MERINGUE BUTTERCREAM

• 1 cup sugar
• 4 large egg whites
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup colorful sprinkles, for garnish

To make the cake, preheat the oven to 350°F. Butter the bottom and sides of two 8-inch round cake pans, then line the bottom of each pan with parchment paper.

Entertaining with Charm makes a great coffee table book and gift. It's my new go-to for hosting my girlfriends and my daughter's birthday parties!

Recipes excerpted fromEntertaining with Charmby Eden Passante

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