How times and styles change. My mummi’s tiny wine glasses of decades gone by vs. my big ones of today. Essence by iittala from William Ashley. They are meant for red wine but practical me only wanted to buy one style of glasses. Mine are used for red, white and rose. I have champagne flutes for bubbles. I love the simplicity of the Essence line. Timeless Finnish design for everyday living.
This is the ultimate in simplicity for those days you are craving pasta but don’t want to spend a lot of time cooking. Martha Stewart’s One Pot Pasta to the rescue.
I was never really a fan of beets until I had this amazing Arugula Salad with Roasted Beets, Squash & Shallots by Gwyneth Paltrow. I was happy to find the recipe online via Bare Beauty and have made it many times since. It is a go to salad for a friend of mine who luckily made it for a friend’s 50th birthday dinner. I loved the roasted beets so much that I now incorporate them regularly into my homemade meals. It truly was love at first beet.
My Saturday Blues Cocoa Chili Smoothie is a mix of frozen blueberries, a banana, flax seeds, hemp hearts and McCormick’s Cocoa Chili Blend Spice. Blend and Serve. Enjoy!
The Joy of Being Bold.
The new UNIQLO x Marimekko Collection launches worldwide today. Cute and colourful prints and styles for the warmer months ahead.
88 days into 2018, I made my first clothing purchase from the collection – a navy and white pokka dot dress which is perfect for hot and humid summer weekend days.
Looking for something fun and fresh for your spring and summer wardrobe, drop by your local UNIQLO store to bring home your own piece of Japanese meets Finnish design.
A roast chicken is a perfect Sunday meal. This popped up in my Facebook memories and reminded me of how a brine can bring amazing end results. I must try again.
Simple Brine Recipe
This brine designed for turkey but works perfectly well for a roast chicken. The ingredients below are for a turkey brine. For the chicken picture above, I used 2 oranges and 1/2 of a lemon.
1 cup Kosher Salt
1 cup brown Sugar
5 Oranges – sliced
3 Lemon – sliced
Fresh herbs – Sage, Rosemary and Thyme – chopped
Submerge your fresh bird in water for 24 hours in the refrigerator with your brine ingredients. Drain water, rinse your bird, pat dry and air dry in the refrigerator on a cookie seat with a rack for another four hours to help achieve a crispy bird.
I cover my chicken with a mixture of olive oil, butter and herbs. No real measurements involved. I am especially fond of thyme. Make sure to keep the weight from the package to determine cooking time. I often cook at 350F but sometimes higher for a crispier skin. I always consult a cooking guide before. Make sure to check the internal temperature of your chicken and/or turkey to make sure it is cooked. Let your chicken sit for 15-20 minutes once out of the oven to let the juices flow through. Serve with your favourite roasted vegetables and potatoes – which you could put into your pan during cooking – or anything you else you may fancy.
In the winter months, my perfect comfort food is pasta. To control my sodium intake, I aim to make my own sauces as much as possible and am always on the search for new recipes. I follow Jessica Seinfeld on Instagram (@jessseinfeld) and discovered her recipe for Rigatoni Alla Vodka. Love this simple homemade vodka sauce and definitely will make again.
Ingredients: Longo’s Markets
Olive Oil: McEwans