Thursday, February 28, 2013

Amen


“I have the tendency not only to see the best in everyone, but to assume that everyone is emotionally capable of reaching his highest potential. I have fallen in love more times than I care to count with the highest potential of a man, rather than with the man himself, and I have hung on to the relationship for a long time waiting for the man to ascend to his own greatness. Many times in romance, I have been a victim of my own optimism. “ -Elizabeth Gilbert

I couldn’t have said it any better.
-N. 

Crisis averted


When I find a product I like I buy about 10 years worth of it at a time so that I don’t ever risk the chance of running out. Enter Vick’s Soothing Vapor Shower Disk. My ridiculously large supply of Vick’s tablets made the move with me to Washington, & lasted me the 16 months I’ve lived here. Last week while doing my weekly grocery shopping, I finally remembered I needed to replenish my stash. I mosey on over to the pharmaceutical aisle, ready to stash up for another 10 years. I’m having a bit of trouble locating them, but I figure it’s cause Washington probably keeps them in another aisle. I head over to the pharmacist to ask him where they’re kept.  I was not happy with his answer. THEY ARE DISCONTINUED!!!!!!!!! As in Vick’s DOES NOT MAKE THEM ANYMORE!!!

Enter Pinterest & it’s amazing DIYers. As I frantically do a quick search for a do-it-at-home resolution, I found Sarah at Being Frugal By Choice. Thank any & all Gods! My problem is solved!





Ingredients:
3 C Baking Soda
1 1/3 C Water
Essential Oils: Rosemary, Lavender, & Eucalyptus
Mini muffin tin
Mini muffin liners

Instructions:
-Line your muffin tin with your liners.
-Add 3 C baking soda to a large mixing bowl
-Add the water in by 1/3 C & mix. You want the consistency to be a thick paste.
-Add 15 drops of each essential oil.
-Spoon about 1 tablespoon into each liner.
-Bake at 350º for 10 min.
-Let cool to room temperature.
-Add another drop of each essential oil onto cooled tablets.
-Store tablets in cute apothecary jar & use when Mother Nature kicks your immune system into overdrive. Or if you’re like me, anytime.


NOTE: Remember to remove the muffin liners BEFORE you throw one into your shower!

-N. 

Tuesday, February 26, 2013

A pinch & a dash


If you're anything like me, you have multiple jars of the same spices in your spice cabinet because it's so unorganized that you overlook whichever spice you're in need of & end up going out to buy a whole new jar. I have 6-that's SIX- jars of ground cinnamon in my pantry. Something had to be done. 


Ikea has these cute little metal tins with glass windows for lids which I thought would be perfect for storing spices. To differentiate one tin from another, I picked up some adhesive labels from Michael's for easy labeling. I also glued magnets to the bottom of the tins so that I can just stick them to the side of the fridge for easy access (for an added bonus, it frees up an entire cabinet!!!)

24 labeled & filled jars later, I must say, it feels good! I am so happy to finally have all these spices organized and in its place. I’m actually looking forward to the next recipe that calls for 7+ spices! :P

(These ugly, yucky plastic jars had to go!)

  






Happy organizing! 
-N.

Monday, February 25, 2013

My Go-To-Win'Em-Over


When I want to wow someone into think I’m a great cook, I always turn to this recipe. It’s tricked boys into thinking I've inherited all of my mother's culinary skills ; ) You really can’t go wrong with this pizza nor is it possible to mess up. It’s fresh, super packed with flavor & it takes less than 15 minutes to throw together. The secret to this recipe is in the freshness of the ingredients. I use fresh organic basil & the juiciest plumpest Roma tomatoes I can find. For the cheese, I’ve found that the Galbani Mozzarella Fresca Bocconcini works the best for this pizza. The mini mozzarella balls are kept in a water-like base so the cheese is incredibly soft and moist. For the sauce, I use pesto rather than marinara (recipe included below).  The crust is a delicious garlicky naan bread I found at the local bakery. The fresh basil and Roma tomatoes really tie in with the pesto...which in turns makes me feel like my life is as put together as this pizza! :)






Basil Pesto
Ingredients:
-3 C fresh organic basil leaves
-1/2 C freshly grated Parmesan-Reggiano or Romano cheese
-1/4 C pine nuts
-3 cloves garlic (peeled)
-1/4 tsp. coarse (flaked salt)
-1/2 C extra-virgin olive oil

Instructions:
Wash the basil, discard the stems and dry. Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic & pulse a few more times. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Store in a cute mini mason jar.

Pesto Pizza

Ingredients:
-Naan bread(pita, pizza crust, or any kind of flatbread works)
-1/2 C Fresh basil (chopped)
-2 Roma tomatoes (sliced or diced)
-3 Tbsp prepared pesto
-1/2 C  Galbani Mozzarella Fresca Bocconcini (mini mozzarella balls) (sliced)
-Shaved parmesan cheese
-Extra virgin olive oil

Instructions:
Preheat oven to 375° degrees. Placed the naan on a pizza stone. Spread pesto over naan evenly. Top naan with chopped basil, sliced tomatoes, and sliced Bocconcini. Lightly sprinkle on some shaved parmesan cheese & drizzle with olive oil. Bake at 375° degrees for about 15 minutes (or until the crust starts to brown lightly). Pizza roller the heck out of it & enjoy! 


*Try to not burn your tongue as I'm sure you'll want to dig right in! 


xoxo!

-N