From the start of September to the end of April, I’m continuously searching for ways to stay warm. Maybe it’s my low blood pressure, my slightly below average body temperature, or maybe I’m part reptile. Regardless of the reason, I require teas, soups, blankets, and wool socks to be administered on a regular basis. My current go-to tea is a spicy and soothing ginger, lime and nutmeg blend. In addition to warming you up, this tea is also great for digestion – something that will surely come in handy with Thanksgiving only a few days away.
I haven’t read nearly enough books considered to be either classic literature or socially revolutionary. There are so many. A few months ago, I enacted a plan to address this issue. Naturally, the plan involves a list, a few rules (as well as loop-holes), and a self-imposed deadline. Today, I’m sharing the 30 books I want to read before I’m 30.
After going to my annual mole check at my dermatologist’s office I thought it only appropriate to go to my local beauty store and re-up on my 30 spf daily facial moisturizer. Complete no-brainer, I walk to my tried and true cream, grab it from the shelf and start making my way to check out. Then, I gaze over toward cosmetics and I am reminded of the many battles fought and subsequently, lost in the lipstick aisle. Maybe it was the urgency of my dry lips from these cold winter days or maybe I was feeling really confident because all my moles were given the okay (Get an annual mole check!), but this time, I decided I would find both a bright lipstick and a nude lipstick, forever breaking free from being a tinted balm only kind of girl.
This past weekend my father and my husband installed a fence at the back of our property. I’m not great at digging holes or carrying heavy things so I sat this one out and instead fed them à la The Pioneer Woman. Regardless of my actual contribution, I’m thrilled to have the fence so I wanted to share their work. Also worth sharing, a meal from this weekend, a fantastically delicious and simple paleo lasagna (link to original recipe below).
I’ve been making hummus for a couple of years and as I’ve been honing my skills, I’ve learned a few tricks to overcome obstacles that can make this process annoying, time-consuming and on occasion mind-numbingly boring. The obstacles I’m referring to are as follows:
I routinely forget to soak chick peas overnight.
I eat a lot of hummus and don’t enjoy cleaning up garlic skin and gooey tahini each time I want a snack.
Hovering over my kitchen sink to remove even one more chick pea husk places me in imminent danger of losing my mind.
Just a few issues, nothing major. With a little practice and experimentation, I’ve identified dilemmas, found solutions and made making hummus an easy part of my meal plan.
(Side note: It’s possible that not all of you are excited by the notion of perusing an article detailing solutions specific to hummus preparation. That’s okay. For you, I have included at the end of this post a moderately amusing image of a packaged food item I recently discovered, photographed and from which I have removed an apostrophe.)