It’s the season for wish lists! I love this time of year, but I’m not going to lie, not buying for myself is a challenge. Here’s a little collection of what I’m currently loving!
1- I never thought I’d covet a keychain but this Clare Vivier monogram slays me. Love.
2- I’ve long been on the hunt for a black blazer that would dress us a simple shirt and flats. Of course, J.Crew comes through.
3- I swear every fall I look in my closet and say, I don’t have enough warm clothes. This button down shirt has been added. [P.S. An additional 30% off J.Crew Factory through today!]
4- Why is finding the perfect wallet so hard? I’m very particular about the size, color and configuration. Loving the color of this one but not liking the price.
5- I stumbled upon these Costco Kirkland workout shirts while out in Utah and bought one in each color. Perfect weight for this in between time where you feel cold the first five minutes of your workout but then are too hot for full-fledged winter wear. [They used to be online but have disappeared. Check your local Costco.]
6- I’m not a handbag girl. I use the same one for years and like to carry the same one whether I’m wearing brown boots or black. It took awhile, but I think I’ve finally found the perfect handbag.
What are you loving these days?
I’m back on my kick of trying new recipes and came upon this curry on one of my favorite blogs, 100 Days of Real Food. It’s quick, healthy and has tons of flavor. I hope you enjoy!
Green Curry Shrimp
1 Tablespoon olive oil
1 onion, diced
1 pound shrimp, peeled and patted dry
1 cup coconut milk (low fat is not recommended so that the sauce thickens)
5 teaspoons green curry paste
1 teaspoon fish sauce
¼ cup diced green onions
2 Tablespoons chopped fresh basil
1 bell pepper (optional)
1 cup mushrooms (optional)
1 cup snow peas or sugar snap peas (optional)
Whole grain rice, enough for 3-4 servings
1- In a medium sized sauté pan heat olive oil over medium heat.
2- Add the diced onion and cook while stirring for 1 – 2 minutes.
3- Add bell pepper, mushrooms and peas.
3- Add the shrimp to the pan and sauté for several minutes, stirring occasionally, until they are pink.
4- Turn the heat down to low and pour in the coconut milk along with the green curry paste. Be sure to mash up the green curry paste so it will be absorbed into the milk. Pour in the fish sauce.
5- Once the coconut milk has slightly thickened and the paste is bound with the sauce turn off the heat. Sprinkle the green onions and basil over top of the green curry shrimp and serve over rice.
Serves: 3-4 people
Adapted recipe from 100 Days of Real Food
Ira Glass on Storytelling from David Shiyang Liu on Vimeo.
As someone in a creative industry, I can totally relate to what Ira Glass said. He’s a smart, smart man with great advice that can be incorporated by nearly everyone doing work they are passionate about.
One of the easiest things I think you can do to help the environment is bringing your own bags instead of accepting the standard plastic. Even though paper bags are usually available and readily recyclable, it still takes resources to create and then recycle the bags. So, I’ve adopted the habit of using Baggu Bags and Flip and Tumble Produce Bags. I keep them in my car and after a bit getting used to, I always bring them into the store. If I forget, I turnaround and retrieve them – it’s that important to me.
I’ve had the Baggus for years and have yet to replace any. The produce bags are a newer purchase and I absolutely love them. Stephen has a thing about putting produce directly in the cart so would always pull a small plastic bag. I just think it’s nice to not have apples rolling every which way!
So, if you’re looking for that first step toward a more eco-friendly lifestyle, I definitely recommend reusable bags. P.S. Did you hear Denver will likely be the next city to start charging for plastic bags to help curb the use?
I’ve never thought of myself as a science person, but I found this little test fascinating and now I want all my friends to take it!