Tag Archives: warm

be the sun, not the wind

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In a recent issue of Glamour Magazine, there was an interview with Kiera Knightley, an actress I have always liked {but I like her even more now after reading this interview!} She seemed very down-to-earth, witty and intelligent. I especially loved this story she shares from her mother:

“Remember, you have to be the sun, not the wind.”

(The Glamour interviewer says, “Huh?”)

“You don’t know that story? Okay, the sun and the wind see a man walking down the street, and they have a competition to see which of them can get his coat off first. So the wind blows and blows, and the man just does his coat up tighter. Then the sun simply shines and shines and shines. My mother has sort of lived her life like that, really.”

I think this is so beautiful and true.

be sun not wind

Questions of the evening:

  • How can you be like the sun, rather than the wind?
  • Is there something in your life you are struggling with? What if you took this approach to it instead? What would that look like?

what I wore to teach writing camp

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I was delighted to teach a special one-day winter break session of my youth writing camp this past weekend! It was so much fun. I always come away from teaching creative writing sessions thinking, “I hope my students had even half as much fun as I did!” 🙂

When deciding upon what to wear to teach writing camp, I tried to come up with an outfit that was:
1) fun
2) professional, and
3) warm {it was cold by California standards this weekend!}

Inspired by Deme at Fresh Coat of Paint, I ended up layering a sweater underneath a pretty summer dress and pairing it with tights and flats. I also added some sparkly jewelry and a flower barrette for extra flair.

writing camp outfit

Here’s a back view:

writing camp outfit

I was pleased with the outcome! I think the pop of bright blue made for a cheerful and inviting look, which is great when working with young people and trying to establish and open, fun and safe classroom environment. {And I’m linked up at Fine Linen & Purple, woo hoo!}

I was really excited to find these babies at the grocery store yesterday:

pumpkin marshmallows

PUMPKIN MARSHMALLOWS!!

I used them to make a pumpkin-y batch of my rice krispies treats, which I brought to writing camp as a snack for the kids. They gobbled them up! The pumpkin marshmallows are a nice seasonal change from regular marshmallows. Highly recommended!

rice krispie treats pumpkin

Hope your day is going wonderfully!

-Dallas

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You might also enjoy these posts:

– what I wore to thanksgiving dinner
– what I wore to see “the nutcracker”
– rice krispies treats with m&ms

marvelous monday: apple-banana oatmeal muffins

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You know how much I love muffins, especially healthy, hearty and delicious muffins that will get your day off to a marvelous start! Here’s another recipe that I found and tweaked slightly to make it more nutritious. I will be enjoying for breakfast all week and I hope you like it, too!

apple-banana oatmeal muffins
{recipe adapted from this one at Rock Recipes}

– 1 & 1/2 cups oatmeal
– 1 cup  whole wheat flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp cinnamon
– 1 tsp nutmeg
– 2 eggs
– 1 tsp vanilla extract
– 2/3 cup milk {I used soy milk, but any kind will do!}
– 1/4 cup applesauce {I used no-sugar-added}
– 1/4 cup brown sugar
– 1 ripe banana, mashed

1. Preheat oven to 350 degrees. Line a muffin tin with paper wrappers.

2. Peel the banana and mash it until the biggest lumps are out.

3. In a large bowl, combine the sugar, eggs, applesauce, milk and vanilla. Set aside.

4. In a different bowl, mix together oatmeal, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. Slowly add dry ingredients to wet ingredients, mixing well.

6. Add in the banana. If batter is too thick, add more applesauce.

7. Spoon batter into muffin tins until they are about 3/4 of the way full.

8. Bake for 12-15 minutes, until a fork inserted in the center comes out clean.

These muffins are SO good served warm! Inspired by Julie at the blog Peanut Butter Fingers, I topped mine with some dark chocolate peanut butter for a healthy breakfast that tasted decadent. It’s the perfect way to get an ordinary day off to a special start!

You can download a printable version of this recipe here: apple banana oatmeal muffins.

Have a marvelous day! 🙂
-Dallas

pumpkin week: savory {and easy!} pumpkin & kale stew

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Whew, what a night! After a whirlwind election day, I was in the mood for something simple for dinner.  When I saw this recipe for savory pumpkin and kale stew on one of my favorite cooking blogs The Pajama Chef, I thought it would be the perfect dish to try as part of my pumpkin week series!

I must admit, I had never had pumpkin soup before and was a little skeptical, but after reading Sarah The Pajama Chef’s rave reviews, my curiosity won out and I decided to try out the dish myself!

This soup turned out absolutely delicious. It’s hearty thanks to the chicken and veggies, creamy thanks to the pumpkin and dash of cream, and very flavorful. It just tastes like autumn — warm and comforting. And it’s super healthy with the kale, carrots, and Vitamin-A-filled pumpkin!

{Here is my recipe, modified a little from the one I found on The Pajama Chef}

ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 carrots, peeled and chopped
– 2 cloves garlic, minced
– freshly ground black pepper
– 4 cups chicken broth
– 1 & 1/2 cups pumpkin puree
– 2 chicken breasts, cut into small pieces
– 1 can black beans, drained and rinsed
– 1/2 teaspoon pumpkin pie spice
– 3-4 leaves kale, chopped {about 2-3 loosely packed cups}
– 1 tablespoon fresh sage, minced
– 2 tablespoons half and half

1. In a stock pot, heat olive oil over medium-high heat. Add onion, carrots and garlic, and season with black pepper. Saute for about 5-6 minutes or until soft and translucent.

2. Next, add chicken broth, pumpkin, black beans, chicken, and pumpkin pie spice. Stir until combined, then cover and bring to a boil. {Sarah’s original recipe includes adding a can of stewed tomatoes as well, which I’m sure would be delicious. I took the tomatoes out of my recipe because Mike is allergic.}

3. Reduce heat to low, and simmer for 15 minutes.

4. Add kale and sage, and cook for another minute or two.

5. Stir in half and half and serve immediately.

This meal was a winner for me and I will definitely be making it again! And I’m already looking forward to leftovers for lunch tomorrow. 😉

What are some of your favorite stew and soup recipes? Have you ever made pumpkin or butternut squash soup?

Till tomorrow,
-Dallas

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– Time: about 30 mins
– Cost: less than $10

saturday upsides: a cozy rainy day

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Happy weekend, everyone! I hope all of you, especially those affected by Hurricane Sandy, are safe and sound. You are in my thoughts and prayers!

After a week of such devastation, I wanted to make sure to post a “Saturday Upside” today {inspired by my blogging friend Bonnie at Recipes Happen} because I think it is these times more than ever that remind us what really matters and to be grateful for all of our blessings. Amongst a million small daily gratitudes, today I want to take a moment to be grateful for the big things: all my wonderful friends and family, my health, my warm safe home, enough food to eat, the opportunity to pursue my dreams. Love and laughter and hope and more love.

Today is cold and rainy here today in West Lafayette. Ordinarily, I might look out the window and yearn for sun, feeling nostalgic for summer or my hometown in California, where my parents report it is indeed warm and sunny today. But there are upsides to cold rainy days. The 38-degree weather outside makes cuddling up at home feel luxurious. It makes a small apartment like mine feel warm and cozy. {Bonus upside to a small apartment: it doesn’t take much time or energy to heat up the whole place!} The rain pattering outside is such a comforting sound. I’ve got a blanket on my lap, a good book and warm cup of tea on the table beside me. What could be better?

Don’t we always want what we don’t have? In summer’s humid heat we yearn for air conditioning and cold weather; now, in the cold weather, we yearn for warmth and sun. I’m going to make an effort to be happy where I am, wherever it may be, and whatever the weather is like outside my window. My Saturday Upside is to relax and enjoy this cold, rainy, cozy and marvelous day in November!

Hope your weekend is wonderful,
-Dallas

crock-pot chicken & veggie stew

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Confession: I used to be afraid of crock pots.

It sounds silly, I know. I guess crock pots just sounded too good to be true! Throw a bunch of food in a crock pot, turn it on, go to work all day, then come home and dinner is ready? Are you sure there isn’t a catch?

I was worried about leaving something on all day in the kitchen without anyone being home. Isn’t that dangerous?

“No,” my mother told me. No, said the blogs and resources I scoured online.

“Why don’t you try it?” Mike encouraged me. He could tell I was wanting to make the leap into crock-pot cooking ever since I glimpsed the beautiful 4-quart brand-new crock pot his mom had bought him that he’d never taken out of the box.

A new era has dawned in our tiny apartment kitchen. Today I took that baby out of the box, rinsed the pot and lid with soap and water, and plugged it in. For my first crock-pot attempt, I tried something simple: chicken & veggie stew.

This recipe could not be easier or quicker. It took me ten minutes to prepare as I rushed to get ready and out the door for school this morning. Here is the recipe I used; you could easily substitute other veggies based on your preferences or what happens to be in your pantry.

crock-pot chicken & veggie stew

– 3 or 4 chicken breasts
– 1 medium-sized sweet potato
– 2 carrots
– 2 celery stalks
– 1 can corn, drained
– 1 can peas, drained
– 1 can green beans, drained
– 1 can chicken broth
– 1 tbsp garlic or onion powder
– 1 tsp chili powder
– 1 tbsp parsley

1. Dice the potato. Peel and slice the carrots and slice the celery.

2. Dump veggies into the crock pot.

3. Add chicken breasts on top.

4. Pour chicken broth over everything.

5. Cook on low for 6-8 hours.

6. 30 minutes before serving, sprinkle chicken with garlic/onion powder, chili powder, and parsley.

All day long, I thought about dinner simmering at home in the crock pot. Whenever I worried about something catching fire and the apartment burning down, Mike reassured me it would all be okay. {If you haven’t guessed by now, I can be a bit of a worry-wort sometimes!}

When we returned home this evening and opened the front door, a delicious aroma greeted us. The stew turned out fantastic! Yummy, warm, healthy, hearty … and ready to eat as soon as we stepped inside. What a treat to have a homemade dinner waiting for us on the kitchen counter!

It’s official: I am a crock-pot convert. I can’t wait to try all sorts of new slow-cooker recipes and share them with you on this blog. Please chime in below if you have any recipes or links to share!

Here are some helpful slow-cooker tips that recently were shared on one of my favorite blogs, I’m an Organizing Junkie:

Do you use a slow cooker to prepare meals? What are some of your favorite crock-pot recipes? How do you save time when making dinner on a busy weeknight?

Have a wonderful day!
-Dallas