This is budget cooking that kicks ramen noodles’ ass(es?). Don’t get me wrong, I love me some instant ramen but this is so much better and still super affordable. See how I combine inexpensive pork chops with leftover bread crusts to make this tasty meal after the jump!
I like to keep things simple. This happens to overlap a lot with keeping things lazy. But simple sounds better so we’ll stick with that =)
I knew I wanted to add some personality to my bathroom wall and I already had a can of gray paint, but I didn’t want to get out a tray and roller and painter’s tape and all that. So I got a little creative. Find out what I did with a piece of cardboard, some paint and a single brush after the jump!
Here’s Week Eight of my #100HappyDays challenge! This week, I indulged in some of my favorite comforts and saw inspiring design while out and about. (If you’re curious, here are Week 1, Week 2, Week 3, Week 4, Week 5, Week 6 and Week 7).
<<May 20, Tues – My ultimate comfort food: Korean spicy, crunchy, sizzling stone pot rice>>
<<May 21, Wed – Playing Secret of Mana on an SNES emulator and watching Center Stage>>
<<May 22, Thurs – A 2 hour lunch with an old friend capped with the cutest coconut cake>>
<<May 23, Fri – Treating myself to a soothing, meltingly relaxing Thai massage>>
<<May 24, Sat – A bold and playful upholstered built-in bench nook with delicate mobiles>>
<<May 25, Sun – Large scale text installation at the beautiful (and free!) Hammer Museum>>
<<May 26, Mon – A refreshing take on the mounted animal head trend: a 3D printed deer on black canvases with gold washi tape at a super stylish friend’s home>>
When I lived in New York, I loved going to the Brooklyn Flea Market and spending the afternoon browsing and eating freshly-made pupusas and treating myself to dessert at the food trucks. On one trip, I spotted these carved oval frames and knew that a little paint would take them from old fashioned to happy chic. See what I did with them after the jump!
Week Seven of my #100HappyDays challenge was full of sweets, of the literal and emotional kind =) (If you’re curious, here are Week 1, Week 2, Week 3, Week 4, Week 5 and Week 6).
<<May 14, Tuesday – Gorgeous display of gourmet candies at Sugarfina Beverly Hills>>
<<May 15, Wednesday – This is what makes dog ownership worth every bit of the hassle>>
<<May 16, Thursday – A delicate and delicious strawberry cream puff at Republique>>
<<May 17, Friday – A night of fun and games at Two-Bit Circus, housed in an old brewery>>
<<May 18, Saturday – A walk on the beach with my man>>
<<May 18, Sunday – Butter pecan ice cream in a warm red velvet waffle cone at Sprinkles>>
<<May 19, Monday – Taking in all the colors and textures at a local fabric store >>
One day I had way too much leftover whipped cream (you know, it happens sometimes..). See my spoon drowning in the excess? My roommate suggested I just throw it away to which I gasped audibly and dramatically. WASTE this heavenly, pillowy goodness?
Instead, I decided to make a crepe cake – I had been wanting to try one and this was the perfect opportunity. See how I punched up the flavor after the jump!
My friend came to visit recently with bunches of fresh-cut herbs from her backyard. Instead of hiding them in plastic bags in the fridge like I usually do, she treated them like flowers and put them in a glass containers filled with water.
They kept fresh for two weeks this way! All I had to do is change the water every few days when it started to get cloudy.
These herbal displays added such a vibrant, natural touch to the kitchen (even the curly parsley looks gorgeous!). And since they were right in front of my eyes, I used them all up instead of letting them go slimy in the fridge.
This is so perfect for me because I’ve never been a huge fan of cut flowers. They’re beautiful for special occasions but then they die and go in the trash and I can’t help but think about how much land and water it’s taken to cultivate them, just to be looked at for a few days.
But herbs! They’re so wonderfully useful and flavorful and nutritious. They’re key to the culinary identity of so many cultures. I heart them. And I can’t think of a better way to store them than this natural, low energy, beautiful display.