You are currently browsing the tag archive for the ‘cooking’ tag.

so far, i’ve found this is the best type of exfoliation.

i went to the nature preserve with my extended, slightly dysfunctional chyler family : )


fairy land.

climbing in the tree : ) ah norah


on sunday, (…i’m blogging a lot!! paha) we woke up and cooked food before we went to church. check out the pjs! : ) i was thankfully behind da camera..

[my belly is full of rolls.] after church we had scrumptious food.

and pie : )

good day. kudos to the cooks!


dear hannah, i made this for lunch, substituted tofu with chicken, for the only reason that i didn’t have any tofu and i knew i needed some protien. not that buckwheat soba noodles aren’t filled with protein :) anyways, check out this lady’s cooking website. <3 sigh.

i am thankful for so many things. food, family, friends, letters, music, guitars, texting, wifi, sisters, gravy, best friends, lovers, star trek, books, halfprice books, rice, turkey, beef, cows, fruit, gum, cameras, christmas lights, spongebob, toothbrushes, tongues, couches, cold weather, gingersnaps, slippers, thrifting, macbooks, tortellini, cooking, pencils, socks, boys, (boys? what is this doing on this list?) boys, redbox, cars, paint, aunts, ukeleles, birthdays, apples, gala apples, shoes, taylor university, pennyloafers, stamps, porcupines, sand, journals, & tea.

*and more. :)

You would never think to make kale into chips…it is weird to cook and to eat. At least, it was the vegetable that my mom would buy and then cook like spinach and we would gulp down quickly.

Anyhow of course I was reading a back issue of Bon Appetite and read this and thought it would be yum. I was right. Beware, they are addicting.



a bunch of kale, rinsed, dried, cut lengwise in half, center ribs and stems removed

1 tablespoon of oilve oil

Preheat oven to 250. Toss kale with oil in large bowl. Sprinkle salt and pepper. Arrange leaves in single layer on one or more baking sheets. Bake until crisp; about 30 minutes for flat leaves and up to 33 minutes for curly leaves. Eat. Yum.

Craftiness of my sister Clara: (i love love love it!)

felt cases

She’d make you one for your phone or iPod or mp3 player if you wanted.

because this is my favorite magazine.

because i want to read this. and this.

because i want to paint something like this.

because this sounds so good and i want to make it.

because i want to sew this.

because i want to be here; in edinburgh, scotland.

the end.

Lemon Rosemary Chicken

3 chicken breasts
1 tablespoon olive oil
1 onion, chopped,
4 small red potatoes, chopped
2 carrots, chopped,
1 lemon, cut into chunks*
Sprigs of rosemary, torn apart
1 garlic clove, minced
1 cup chicken stock
Salt and pepper to taste

In a large wok-type pot or Dutch oven sear the outsides of the chicken breasts in oil. Add onion, potatoes, carrots, and lemon. Cook for a few minutes on high and add chicken stock, rosemary, garlic, salt, and pepper. Simmer on medium-low for an hour or until chicken is cooked through and vegetables are tender. Stir occasionally. Serve with a little rice or with rolls.

I find that the beauty of cooking something like this is that you can add anything you have in your vegetable drawer or modify it to your tastes. Experiment; that is my only request. :)

*I seeded the lemon and after the chicken was cooked the lemon rinds were soft as they had been simmering in the chicken stock for an hour. I didn’t eat them and picked them out though you could eat them; more vitamin C, no?

I made this up last night for my mom and dad’s anniversary and they loved it. It has a tangy lemon-rosemary sweet taste that is not to overpowering.


this is a chair that i found at a garage sale this morning; along with a pair of Nick and Nora slippers and a coffee/spice grinder.

oh, the simplicities of life.


of course here an artsy picture that i don’t know what to do with.


this is a picture ellie took of me in spanish 2 class. i am wearing this old dress that i found in our sewing stuff. hmm. vintage.

here are three books that REALLY make me happy.




The Small Rain by Madeleine L’Engle

The Art of the Tart by Tamasin Day-Lewis

SOUP by William Sonoma

“We may live without poetry, music, and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.”

Owen Meredith
(Edward Robert Bulwer, Earl of Lytton)