making this: diy watercolor tag


This took me about 5 minutes of hands on time. So I figured it was easy and quick enough for anyone to make to spice up a little plant like this succulent which I had them plant into a preserved coconut shell (for $10!) This would make the perfect hostess gift.

Now I sprayed the paper once I painted it to spread the paint around. I’m not sure it really did much. So you could just paint the edge thickly, water down your brush and spread the paint down the rest.

It’ll warp. Let it dry under something heavy for an hour.

Cut the tag down (what the hell, you could make a couple!)

Write your message. Cut the edge and fold the opposite one. Tape it around the toothpick. That’s it!


eating this: chicken piccata


Chicken piccata is one of my favorite dinners because you really can’t mess it up. I love not messing stuff up!

Except for that one issue of “butterflying” the chicken. I don’t know how to do that and my hands are covered in raw chicken by the time I realize that. So I just pound the hell out of it.

Chicken Piccata
(serves 4 – adapted from Giada De Laurentiis)

2 skinless, boneless chicken breasts (butterflied – if you can do that)
sea salt and freshly ground pepper
flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Add the lemon juice, stock and capers into the pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


making this: diy colorblocked coasters


Now that we’ve had to retire our poor nightstands due to my love of crushed ice in my water at night (a feature I’d always dreamt of having with my fridge) and the warped bubbles they made all over, I decided I need to fill the house with coasters. So I don’t forget. Long sentence.

You can pick up these cork mats in the plant section of any craft store.

I fully believe that guests will want to use coasters if those said coasters are pretty. That theory must be true.

The step by step is really straightforward. Paint. Tape. Paint. Done. Yay!

Unless of course, you’re too anxious and you peel off the tape before it’s fully dry. Like me! If you peel your tape off and it’s perfect, then good job. You’re wonderful. If not, you’re also wonderful. Just go in with a tiny brush and a steady hand and fix the edges.

Now go drink a cocktail and don’t worry about leaving rings!


eating this: garlic kale chips


Kale chips are a favorite salty snack alternative to chips and salsa. So simple, and I feel healthy eating insane portions.

I’ve tried a bunch of variations of kale chips, but this simple garlicy recipe is my favorite.

Garlic Kale Chips

1 bunch kale
1 tb olive oil
2 tsp sea salt
2 tsp balsamic vinegar
2 tsp garlic powder

Preheat the oven to 275. Tear kale into bite sized pieces. Throw away the ribs. Wash thoroughly. Get them super dry. Mix in a bowl with the oil and balsamic.

Spread kale on a foil lined cookie sheet.

Sprinkle on garlic powder and salt. Bake for 30 minutes, tossing with a spatula every 10.

Store in a paper bag.