Home. Life. Work. Ease.
Baths are on my short list of Ways to Stay Sane. Taking a bath is my absolute favorite way to relax, unwind, decompress and spend rejuvenating time alone and disconnected from the world. As such, my fancy bathroom with its old black-and-white claw-foot tub is one of my favorite rooms of the house. I like to think I’ve got luxurious baths down to an art, because I have so much experience and
Oops, I have too much is a blog series dedicated to the inevitable abundance of seasonal produce. Whether you grew it in your garden, got it in your CSA box or just couldn’t resist buying beautiful seasonal produce at the grocery store or farmer’s market, I’ll give you ideas for delicious ways to use your excess food + tips to preserve it for later so it won’t go to waste.
Oops, I have too much is a blog series dedicated to the inevitable abundance of seasonal produce. Whether you grew it in your garden, got it in your CSA box or just couldn’t resist buying beautiful seasonal produce at the grocery store or farmer’s market, I’ll give you ideas for delicious ways to use your excess food + tips to preserve it for later so it won’t go to waste.
1. My new stripy skirt A few months ago I decided I need more maxi skirts in my life. They are long and flowy and make me feel lovely, and who doesn’t like feeling lovely? I must confess, I do it as often as I can. So I found this sweet little number at Alternative Apparel, and what a roller coaster of emotion it has been…immediately crushed hard, then decided
Ahh, ignorant youth. Today I am sharing three stories from when I was young + stupider than I am now. You will also see pictures of me when I was 21 years old (spring break 05 woo hoo! VIPs forever.) 1. I don’t have that yet! I should probably get it. As a young pre-teen, I became obsessed with a particular line of products. Body washes, face masks (3 varieties),
Spring has quickly turned to summer, and I’m realizing (with great pleasure!) that seasonal flavors are back in full force. Sure, I’m a huge fan of strawberries year-round, but there’s nothing like the taste of a freshly-picked, perfectly ripe strawberry in June. It’s juicier, sweeter, and brighter in color than its off-season counter-part…and I want to savor that goodness as long as I can. Plus, in-season produce means LOTS of
I Don’t Buy That launched nearly a month ago, and I’m absolutely thrilled with the feedback I’ve been getting about the book and the recipes in it: This book is brilliant! I can’t believe how many things I can make now that I never thought of before. ~ Stacie Finally got a chance to look through it this morning, and I LOVE it!!! I’m planning on making some “gunk remover”
I’ve written and rewritten this post several times in the last few months, and it’s never come out right. I decided that today is the day to pull the trigger, whether it’s finished or not. It’s a good idea, although maybe not fully formed. Forgive me, please, if I sound rambling. And also, the topic of giving lots of positive feedback online sounds very self-serving as I write this…and for
I got the idea to make these because I made delicious baked ricotta for breakfast and wanted to put it on an english muffin, but I was feeling too lazy awesome to go to the store and buy them. So I hunted a little on the internet and smushed together a couple different recipes. A few hours later, out of the oven popped something absolutely wonderful. To start, I was
I adore breakfast food. This recipe jumped out of my cookbook when the author likened the dish to having cheesecake for breakfast without all the fat. If somebody says you can have cheesecake for breakfast, always sign up. The recipe is from Claire Robinson’s cookbook, 5 Ingredient Fix*. She has a show on Food Network by the same name which I don’t watch, because I haven’t had cable for over 4
