Autumn is here and it’s time to lug around WAY more stuff around, so I’m on the hunt for fabulous new bags. Something in bordeaux or warm deep brown tones call to me.
Have any new faves this season?
Hi Monday. I’m feeling kinda yuck. So here are a few pictures of the fun things I’ve been doing lately.
Salmon Days with my bestie Regi. Eloise looking smooshy-faced as usual. Hubs & BFF Dee being weirdos with me on the Portland Brew Cycle. Sister getting #3 of our sister tattoos (flamingos this time). Me with my amazing cousin & her wonderful husband, celebrating their family and my soon-to-be GOD DAUGHTER! Hooray! Oh yeah, and new lipstick trials – to be posted soon. xoxo!
Always a winner! This box was full of goodies as usual. Some well known brands’ new items I knew would be great! And a few fun new brands too.
–St. Tropez Gradual Tan Shower Lotion– I knew the name, knew the brand was known to be the best in self-tanning, but had doubts about this product. And I was definitely wrong. It’s really easy to use, goes on evenly and gives a perfect glow. And just out of the shower feels like the perfect time to get a little self-tanning done. I’ll be working on this gradual tan for our upcoming Vegas trip!
–Rene Furterer Lissea Leave-in Smoothing Fluid– My hair is so fine and straight already, I tend not to use products like this. But it did leave my hair shiny and not feeling too weighed down. I imagine this would work great for someone whose hair has a bit more texture.
–Dr. Brandt Microdermabrasion Exfoliant– LOVE Dr. Brandt products and this was no exception. Super fine scrubbers and calming/healing ingredients make this my favorite manual exfoliant yet! My skin felt super smooth but not overworked. I will definitely be buying this.
–OPI Nail Lacquer Venice Collection: Amore at the Grand Canal– OPI is always my go-to for reasonably priced, quality polish. And this was no exception. A great classic red, with slightly deeper tones. Perfect for heading into fall.
–LAQA & Co. Cheeky Lip Tints– This went on super smooth and light. Loved the texture and it is the perfect on-the-go cheek color (the shade was a bit too light for me for lip). I keep it in my purse for a little extra color in the afternoon!
It’s here! It’s here! Weather is cooling, leaves are turning, and it’s time for fall fashion! I love the high, the low, and all the accessibly in-between. And this year, I’m really feeling olive. And all it’s lovely, lovely complimentary shades.
Skirts and sweaters are definitely my thing.
For a few more favorites:
What about you? What are your dreams and must-haves for fall?
OMG! These are SO GOOD. One of my recent favorites and surprisingly easy for meatballs. Definitely going into the weeknight rotation. And there’s something about cooking with tumeric; I love the bright beautiful color it makes everything. For the yogurt sauce, we doubled the recipe below so that we had a little extra to mix into the rice. And it was still amazing the next day for leftovers.
via healthy delicious
For the meatballs:
2 tablespoons olive oil
1 pound ground chicken breast
1/4 cup unseasoned bread crumbs
1/4 cup cilantro, chopped
1/2 lemon, juiced
1 teaspoon grated fresh ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
For the yogurt sauce:
1/2 cup plain yogurt
1 garlic clove, minced
1/4 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon turmeric
lemon wedges (from remaining 1/2), for serving
Heat oven to 350F. Spread the oil onto the center of a rimmed baking sheet.
In a large mixing bowl, combine the chicken, bread crumbs, egg, cilantro, lemon juice, and spices. Mix gently to combine. Form into 12 balls (a medium cookie scoop is perfect for this). Arrange the meatballs on the baking sheet. Bake 10 minutes. Turn the meatballs over and bake another 10 minutes.
In a small bowl, combine the yogurt and remaining spices. Coat the cooked meatballs in yogurt sauce and return to the baking sheet. Bake an additional 10 minutes.
Serve with lemon wedges. We also served over basmati rice and peas.
We’re away on vacation for the week (woo hoo!), and I’m really looking forward to getting some reading done. We’ve rented a house out in the San Juans on Orcas Island, and although it’s a short drive & ferry ride from Seattle, it feels like a world away.
Usually I’m a one-book-at-a-time person, but lately I’ve started quite a few books without finishing them. My plan is to wake up early with a cup of coffee and get a bit of time in before the whole house starts to stir.
Here’s what I’ve been reading:
The Life-Changing Magic of Tidying Up by Marie Kondo
In the hopes of changing my “organized mess” ways.
An Unquiet Mind: A Memoir of Moods and Madness by Kay Redfield Jamison
A raw biography and glimpse into an atypical mind.
Search Inside Yourself: The Unexpected Path to Achieving Success, Happiness (and World Peace) by Chade-Meng Tan
Some zen for the workplace, and how to translate that into your everyday life.
The Queen of the Tearling: A Novel by Erika Johansen
Highly recommended fiction about a young rising queen. YA, but great for grown-ups too :)
What about you? Have you read anything fabulous lately? Any recommendations?
It’s been so long! But stews have been calling me. And this is the perfect transitional stew. Fresh, bright ingredients that still feel right on a warm summer night, but warm and filling enough as the weather starts to turn. Plus, anything with fresh peas and ricotta is bound to be amazing.
Fregola with Green Peas, Mint and Ricotta
via bon appetit
1 1/4 cups fregola (can substitue pearl couscous, if you’re having trouble!)
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups chicken broth
Freshly ground black pepper
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta
Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.