I have a few simple rules to getting over the flu or any sickness. Here they are.
1. Do the laundry. At the first sign of the flu (aching body, cough, fever, etc..) wash all sheets, towels, comforters and even pillows if you want. This will help kill the germs that started your flu and help you get better faster.
2. NEVER put on the same outfit twice. Every time you shower, get up in the morning or change for any reason you should be changing your clothes and throwing the other clothes into the hamper. Always wearing clean clothes will ensure that germs are not being spread.
3. Drink as much liquids as possible. Tea, water and even juice are always great. I’ve never really drank coffee when sick because it’s muddled with too much caffeine and I don’t think that it helps.
4. Get some rest. Sleeping at night is really important. As easy as it is to nap during the day I think that getting your recommended amount of sleep at night.
In my experience when I’ve done these things I’m less likely to be sick for weeks on end. Even though I have a suppressed immune system I never really stay sick for longer then a week now. I hope this helps.
So this year has brought a lot of ups and down. There have been tears and laughter (a lot of laughter). Friends have been made and some have been lost. But in the end I’m very happy with where I am in life right now. I live with the man I love. We have four amazing pets and are creating the house we love. Although this year hasn’t been perfect, I wouldn’t change it for anything.
So I buy handmade items a lot. Enough to know the reasonable time line that items should take for them to be made, shipped and received. I bought a pair of handcrafted sunglasses back in August when the store had a sale going on. I was really excited about this because I’d wanted a pair of their glasses for so long and they finally had a sale where I could justify paying for them.
Their website stated that all orders would be shipped within 21 -28 days of the order and an additional 2-5 days for delivery. That’s fine, I totally understand that. However, I ordered my glasses on August 30th of 2013. Now it is almost 2014 and I still have yet to receive my glasses. I had to email the owners 4 times before getting a proper response. She said they would be shipped on that Friday. She had emailed me on November 29. I then didn’t receive a shipping confirmation until December 11.
However, when I check the USPS website for the tracking it shows that no package has even left the facility. I’m incredibly disappointed in this whole system. I’ve always been so understanding in terms of shipping and the obstacles that come with it but this is too much. What if I was ordering a gift for someone. I’ve been waiting almost 5 whole months for these.
Sorry for this rant but I feel as though I had to write it all down. I will not disclose the name of the company because I don’t feel like that’s important here but I feel like it is important to properly inform your customers of delays. Being busy is great for a small business but please let your customers know an appropriate time line.
So I realized that my bananas were way past their prime today and decided to make some banana bread with them. Well I also didn’t have any eggs so I had to find a recipe that didn’t need eggs in them. I found this one from Life n Spice Banana Bread. It didn’t call for eggs which is exactly what I needed. However, I did change it up a bit. I added a teaspoon of vanilla, 2 tablespoons of cocoa powder, 1 handful of sweetened coconut flakes and a good portion of mini chocolate chips. I wanted to give it a bit more flavor and I think this really added to it.
Before I stuck it in the oven I sprinkled coconut flakes on top as well.
Here is the recipe I used:
2 cups all-purpose flour 1/3 cup butter softened 2/3 cup sugar 1 teaspoons baking powder 1/2 teaspoon baking soda A pinch of salt 4 large ripe bananas 2 Tablespoons cocoa powder
1 handful coconut flakes (sweetened)
1 teaspoon vanilla
about 1 1/2 cups of chocolate chips
1. Mash the bananas and keep aside. Preheat the oven to 350 degrees F (175 degrees C) 2. Mix together butter and sugar in a bowl (I used a mixer) 3. In another bowl combine flour, baking soda, baking powder, cocoa powder and salt 4. Add this to the butter-sugar mixture and combine 5. Add the mashed banana to this and beat together
6. Add the vanilla, coconut flakes and chocolate chips and mix 7. Pour into a greased loaf pan and bake for 40-45 mins 8. Cool on a rack. Remove bread from pan and slice to serve.
Yields: 1 loaf of bread Preparation time: 15 mins Baking time: 45 mins
Because Pat and I both work weird hours it has taken a bit longer then expected to finish this but so far it looks amazing. The only parts left to do is install the shelves in between the cabinets and put up the kick board.
We decided to pain the cabinets two shades darker then the walls. All of our walls are painted Behr Irish Mist. So the cabinets are a color called Dolphin Fin. It’s a light grey color that actually works out pretty well. The buffet top is a maple butcher block that we oiled down per the manufacture instructions.
This is after the cabinets had 3 coats on them. It really covered the wood grain (which we wanted) and it had a nice color to it that way.
The cabinets are installed and the buffet top was cut so that it had a small hangover. There was about a 5inch slab of butcher block that was cut off.
This was after the cabinets were installed and the butcher block was put on. It looks awesome. So happy with how everything is turning out now.
This is a great way to prepare tomatoes and egg. This flavorful dish, called Shakshuka, is popular in Israel. When researching this fantastic dish, some sources indicated that its origin is Israel, though others indicated that it may have been brought to Israel by Tunisian immigrants. In any case, it’s delicious! I like to serve it with Israeli couscous and a small green salad with a simple lemon vinaigrette. I hope you’ll try this dish!
1 Tbsp olive oil
1/2 medium yellow onion, peeled and diced
1 clove garlic, peeled and finely grated or minced
1 medium red bell pepper, diced
2 14-oz cans diced tomatoes
2 Tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/8 tsp ground cayenne pepper
1/2 tsp sugar
2 tsp salt
1/4 tsp ground black pepper
1/2 Tbsp chopped fresh parsley
We have been doing a lot of updates on the house lately and we have decided to do the buffet. We went to a wholesale warehouse where you can buy raw cabinets/granite/butcher blocks and so on.
Looking at the old buffet (which I didn’t take a photo of before we started tearing it down) it was old and not done really well. There was too many drawers and shelves where things were just being put in and never being accounted for. Instead we designed a new layout that would work with our new updates and look much cleaner. Buying two double cabinets for the ends and installing shelves and a wine rack in the middle would keep plenty of things off of the top. While adding floating shelves above for small display. The counter is going to be a butcher block where we can put out food for when we have people over.
Here are the beginning photos…
This was after we removed the top portion and was trying to remove the bottom portion (a lot harder then we thought).
After removing this bottom portion we realized that the wall behind was really damaged. There was also a lot of really stupid mistakes that the previous owners had done. There were exposed wires, a lot of holes and a TON of dust. Also, they had tried to insert new outlets but the wires were dead and never put in properly.
The wall was pretty damaged so Pat (the boyfriend) tore out that whole discolored piece of wall and will replace it. This project turned into something that was going to be really simple to a little bit more complicated.
I will be updating the blog with progress on all of this. Hopefully we can finish it in a week. HOPEFULLY!
This is a really easy recipe to follow. 1 bunch of green kale 4 garlic cloves (finely sliced) 1 Tbsp of red onion (finely sliced) Red pepper flakes 3/4 cup of quartered cherry tomatoes Olive oil 2 sprigs oregano 1 … Continue reading →
Although the image of this looks interesting, it tastes amazing and is incredibly easy to make.
1 zucchini (green or yellow)
1 ear of sweet corn
10 red cherry tomatoes (quartered)
1 clove garlic
1 Tsp white onion
2 Tbsp organic mayo
1 Tbsp siracha
Sautee the onion and garlic (both minced) in a small amount of olive oil. Once the onions are turning translucent place the tomatoes in the pan and let them cook through a bit. Once they look cooked add the zucchini which should be quartered in 1/4 inch cuts. Turn down the heat and let it cook slowly. Add the corn (which should be cooked through already). Don’t forget to move everything in the pan around.
Mix the Mayo and Siracha in a small dish, add as much or little siracha as you want. I like things spicy so I added a lot. Also, add a bit of pepper for some taste. Whisk it all around until smooth.
Turn the heat on the vegetables off and mix in your sauce.
This is by far my new favorite summer salad to make and it’s so incredible easy to make. Here is the recipe.
3/4 beefsteak tomato
1 ear of sweet corn
1 green pepper
1/2 cup of red quinoa
2 slices of red onion
1 clove garlic
10 basil leaves
3 chive leaves
Slice the eggplant into 1/4 inch slices and marinade in olive oil, pepper and a little bit of salt. They don’t need to marinade for long but I put mine in the fridge overnight. Slice the green pepper into fourths, clean the inner membrane off and set aside. Slice the red onion so it’s easy to grill. I used a grill pan on the stove so I could control the heat easier. Place the eggplant, onion and pepper on the grill. Turn over after about 5-6 minutes.
While the vegetables are grilling, make the dressing. Finely chop the garlic, basil and chives into a small bowl. Add olive oil (about 2 Tbsp) and squeeze 1 lemon in. Mix it together and set aside.
By now the vegetables should be done on the grill. Set aside on a cutting board and let them cool down before slicing. You should put the quinoa on the stove by now. I made a cup of quinoa so I could use some later. Have 1.5 cups of water and bring it to a boil and then add your quinoa and turn the stove to low for 15 minutes. After the 15 minutes are up, remove from the heat and let it continue to cook through for 10 more minutes.
Slice the beefsteak tomato into small pieces. I remove the seeds because it makes the salad last longer and not get as soggy. Slice the avocado as well. The corn was leftovers from a few nights ago and we had grilled that on the grill in foil (cook the corn mostly through in boiling water. Remove it and add butter to the corn and wrap in foil and put on the grill for about 10 minutes). Slice the corn from the cob. At this point cut the eggplant, onion and peppers as well. Once the quinoa is done you should let it cool down or just stick it in the freezer for 5 minutes. Mix everything together with the dressing and enjoy.