who.what.where?
i like an easy lunch salad that won’t get all wilty. this one does the trick and it even tastes good a day later.
oh&get sidetracked
a handy tool for quarantine cooking
i found this article incredibly interesting- many quotes to pull but this about sums up the theme “no matter where I’ve worked, it has always been obvious that if everyone agreed to use language in the way that it is normally used, which is to communicate, the workday would be two hours shorter.”
new cookbooks to keep you occupied
the atlantic’s earth day photo essay
this home just looks so calm
if you like skateboarding you should watch credits
if you like surfing or boats or pretty ocean footy watch vela
just enrolled in a free online veggie gardening class via oregon state
a nice meditation playlist
finished this book in a matter of days
been liking this home cooking podcast
the way to go
4 leaves of lacinato kale, stems removed, chopped thinly
2 tsp olive oil
a couple of pinches of salt
1 cup of cooked quinoa (cooked according to package instructions)
juice from a 1/2 lemon
1/4 cup of raisins
1/4 cup chopped almonds (i use roasted salted ones)
1/4 cup of crumbled feta
in a large bowl add the kale, olive oil, and salt and massage the kale with your hands for about 30 seconds. then mix in the quinoa, lemon juice, raisins, and almonds. let that sit for about 10-15 minutes. then add the feta. toss again.
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