Friday Favorites

Friday Favorites

width="300"Me and my rain jacket are becomings BFFs. So. Much. Rain. But I’ve had a lot of writing/teaching prep to do, and the rain makes a nice backdrop for that. Coffee does too. And Panera cookies. But I digress. A few favorites on this rainy Friday…

This article on How to Talk to Little Girls. 

And this one on how to crack an egg without shell.

Thanks to reading The Life-Changing Magic of Tidying Up last year, I cleared out 75% of my closet, keeping only the things I really loved and wore often. Thanks to a text message thread with my childhood friends Em & Kimmie this week, I discovered I created a capsule wardrobe without realizing it. I love opening my closet and getting dressed now. Here’s how to create a capsule wardrobe. 

I loved this home makeover. Those bookshelves and those blush walls in the bedroom have me all heart eyes. (It’s hard to believe I used to not like the color pink.)

Speaking of blush, I got a sample of this one forever ago, and I’m still using it. The color Los Cabos is similar to the famous Nars one.

Need a super easy, healthy dinner? We make this one almost every week.

Cast Iron Salmon & Roasted Veggies

  1. Take frozen {wild-caught} salmon filets and place them skin side down on a cast-iron skillet. (I get mine from Costco in the frozen section. I can just pull a couple out from the freezer when it’s time to cook dinner.)
  2. Smear dijon mustard on the top of the salmon. Sprinkle liberally with salt and whatever herbs/seasonings you like. I love this one.
  3. Bake at 425 degrees for 30ish minutes. Exact time depends on the thickness and quantity of your fish. To test for doneness, use a fork in the middle of the filet. You want the fish to flake when you split it with a fork.
  4. To go with it, I peel and dice sweet potatoes and slice Brussels sprouts in half. I spread them out on a sheet pan and drizzle with olive oil and sprinkle with salt. Roast them in the same oven with the cast iron. I usually do my cast iron on the top rack and veggies on the bottom. You can rotate if you feel like you need to. You want the sweet potatoes to be soft in the middle and the Brussels to have a nice color and a crisp outer layer to them.

The whole meals takes maybe 45 minutes from start to finish. Easy. Delicious. Healthy. And then I don’t feel so bad eating one of these with Matt on the couch after the girls are in bed.

Speaking of eating things with Matt, if you live in the #901 you must go to Porcellino’s and have the cinnamon roll bread pudding. It is soooooooo good. Perfect for a rainy date night. Also, good for a rainy date night–this video. Matt and I laughed so, so hard. Good times.

Happy Friday!


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