As I write this post, I am trembling with excitement because P and I went house shopping today and stumbled across our dream home. Eeee!! I’m trying really, really hard not to get my hopes up about the house because everyone we know in Portland who’s bought a house recently has gone through several rejected offers before securing a home. Before we started this process we promised each other we wouldn’t get attached to any houses, but I just have a feeling about this place. I don’t believe in fate, but I do believe that sometimes things align in your life with perfect timing and you know when it’s happening because everything feels right. Do you know what I mean? It’s the same feeling I had when I met P and knew immediately that he was my person for life. Eeeeeee! Now that that’s out of my system, I’m brewing some herbal tea and cutting myself a piece of P’s leftover birthday cake to calm down.
While we’re talking about cake, I’ve been meaning to share this super simple yet incredibly delicious blood orange olive oil cake. It’s airy and moist and not too sweet, with a citrusy zing and the prettiest pink glaze I ever did see. Since it’s made with olive oil instead of butter, the only fats it has are the wholesome, healthful kind. My mom came over and reluctantly tried some – she’s not much of a sweet tooth – and immediately asked for a second slice. Yesterday she called and asked me to make it for her birthday in June. It’s officially a winner! You’ll want to make this one before blood oranges disappear for the winter if you’re like me and you’re currently hooked on everything pink, but even after they’re gone this would be tasty with any regular orange, too. Let me know how it turns out if you try it!
Happy almost spring, everybody! Yesterday the sun was shining in Portland and little bulb leaves were popping out of the ground in my front yard. Of course, as I write this, freezing rain is coming down in sheets and the wind is whipping. What!? No matter what the weather says, the months are moving along and February is here, which makes me happy because P’s birthday is next week and we’ll be celebrating our wedding anniversary toward the end of the month. Notice I didn’t mention Valentine’s Day? We’ve never celebrated it, but not for any particular reason. Maybe because I eat enough chocolate as it is? Things just might change this year now that I can confidently arrange my own flowers, thanks to a morning spent with the lovely Saria Dy of Rue Anafel.
Saria specializes in old world florals that wouldn’t look out of place in a Dutch oil painting and are uniquely beautiful in the modern world. The arrangement she crafted for this post utilizes fresh and dried flowers, as well as foraged bits from around town. I’ve always thought of big, lush florals as something only for special occasions because they tend to be expensive to put together. It turns out they don’t have to be; by using foraged greenery and branches, and inexpensive flowers that are still show stoppers (these carnations!), you can make a gorgeous arrangement on any budget. Before I hand the reins over the Saria for the how-to, I want to mention she’s taken 20% off her shop through Valentine’s Day (the code is BELOVEDCOMMUNITY), and will also be giving 20% of proceeds to a worthy cause. If you’re not local, you can order one of her everlasting bouquets and she’ll send it your way. Go have a look!
I know it’s still January, but I already have one foot in spring. Today was a balmy 46º and the little bit of sun peeking through the clouds had me dreaming about the coming spring. I have big plans this year involving waterfalls and sweeping views – yeah, I’m talking about hiking! I’m a little ashamed to admit just how sedentary I’ve been this winter. Back when I worked in downtown Portland, I’d use my hour long lunch break to go on brisk walks, ensuring at least moderate exercise on a daily basis. These days, though… does walking from my couch/desk set up to the kitchen for another cup of tea count as exercise? Suffice it to say I need to spend some time stretching my limbs and working my muscles before I’ll be ready for any spring treks. Likewise, my skin is out of shape; it’s always a tad on the dry side, but in the winter it’s like paper. That’s why, toward the end of every winter, I start using this rejuvenating winter facial scrub.
What makes this a winter scrub, you ask? Two things: first, it has fresh squeezed winter grapefruit juice which is both astringent and loaded with skin-friendly vitamins; second, because it does double duty as an exfoliator and moisturizer, which we can all use by winter’s end. The coarse sugar in the scrub sloughs off dry, flaky skin while the olive oil gives your skin an ample dose of moisture at the same time. I’m not exaggerating when I say one use is the difference between dull winter skin and silky, dewy spring skin. The scrub has just three ingredients – sugar, olive oil and grapefruit juice – and chances are you have them all in your kitchen already. My skin isn’t picky, but my sister has very sensitive skin and she uses my scrub all the time without any redness or flare ups. Oh and it smells deliciously rich and naturally fruity; another little taste of spring for ya! Read on for the recipe and a making-of stop motion, too. Continue Reading
If you’ve been following along with me on Instagram, you’ve already heard me talk about the foot of snow and ice we’ve been buried under for the past week. This latest storm was somewhat unexpected, and we weren’t exactly prepared in the food department. We started to run out of fruits and veggies and eventually trekked to the grocery store, which is serious business in a city that doesn’t plow its streets or de-ice them before a big storm! I wasn’t sure when we’d make it to the store again, so I loaded up on everything I’d been craving: bananas, yogurt, flour, eggs, chocolate! Okay, it was mostly baking ingredients. One of my cooking goals this year is to develop sugar-free recipes for classics like chocolate chip cookies and a snow day seemed like the perfect time to get started. My first attempt came out fairly well, but it’ll take a few more passes before the recipe’s ready to share. The cat version I made for Bisou, on the other hand, turned out blog-worthy on my first try! So, here you go, grain-free chewy chip cookies for your cat.
These adorable, cat-friendly morsels are topped with some chopped treats that look sort of like chocolate chips, making them extra tasty and extra cute if I do say so. They’re Bisou’s l-lysine supplements; you can find them at any pet store. The cookies only take five minutes to bake, and even less time for your kitty to inhale them. If I’d left her to her own devices, Bisou would literally have swallowed them all whole. Watching her pick up a whole cookie between her tiny teeth and carry it away is one of the cutest things I’ve ever seen, but I didn’t want her to choke; hand feeding them to her one cat-sized bite at a time was still pretty darn cute. Next time I bake my sugar-free cookies I hope they come out like these: soft, chewy and the perfect golden color. If you bake some for your cat, I hope she enjoys them as much as Bisou does! Continue Reading