I am excited as always to have the opportunity to travel. So, I ask that you stay tuned, throughout the next two weeks, as I come to you via blog – detailing my travels, hopefully getting up the nerve to start up the Instagram site, I’ve been dying to and of course wishing I was on a PAN AM flight from eons ago 🙂 {photo credits click here, here and here}
In light of my commitment to embrace this color, I have decided to add simple floral arrangements around the home to flavor up my otherwise neutral tones {Inspiration and photos from here}
Normally I travel in the warmer months, sort of intentionally so I don’t have to pack sweaters, boots and coats in my carry on. But, this year, even my trips abroad is turned around and I’m leaving much sooner than I planned, clocking my arrival across the pond, in the winter/not really spring season. So, packing is a challenge of course since I need to figure out how to dress warm and comfy, without hauling too much. Of course, these outfits are a must: {photos and credit, click here}
As always, I am on a healthy kick, eating everything I can that’s good for you. Seldom, eating junk-food. I’ve been like this all my life, even before the healthy eating campaign that’s been in place gradually for the last five years or so. Anyway, this bit of info is not important, what’s important is the recipe I found here and as always want to share it with everyone: Ingredients: 2 cups of cooked quinoa 1 extra large shallot, chopped {about 1/2 cup} 1 tablespoon fresh sage, chopped 2 sweet potatoes 4 cups Tuscan kale, ribs removed + shredded 2 tablespoons coconut oil 1/2 teaspoon paprika sea salt + coarse ground pepper, to taste 1. Preheat the oven to 400. Scrub and dry your sweet potatoes and pierce a few times each with a knife. Do NOT cover in foil. Place a cookie sheet {to catch the drips} on the bottom shelf in the oven and toss the potatoes onto the shelf above it. Roast as is for about 45 minutes, or until soft and tender. Cool …
{photo from here}
The past six months I’ve published, marketed, advertised, revised, played agent, negotiator and more to get my first novel Piazza Navona off the ground. E-book first of course, released November 2013 and in exactly one week, I will have the books available in print. Very exciting of course. The best part of this process, with lots of downfalls and obstacles, I managed to get the book reviewed by a professional review company and received five out of five stars. I figured I’d share the reviews with you all, since I cannot contain my excitement: Anne-Marie Reynolds for Reader’s Favorite – 5 star rating Piazza Navona had me laughing, crying, and cringing – not at the book itself but at some of the things that happened. Knowing how hard it is to get a first novel off the ground, I applaud M.L. Kilian for succeeding with this one. The characters fit the story line a treat and everything blends together in a mix of romance, sadness, and laughter, a real uplifting voyage of discovery. I can’t wait for …
Thanks to Facebook, Pintrest, Instagram, Tumblr, and blogs or anything in between, we’ve all become more of a visual addict, eventually not wanting to read anything. Do you agree? {photo credit click here}
Oh my God! I drooled when I saw this recipe and immediately ran to the grocery store to get the ingredients to make it. I found it here and well, see for yourself, if you are into healthy eating, curbing all gluten. Ingredients 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chipped 2 teaspoons chili powder 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping) 1 teaspoon apple cider vinegar 2 14-oz. cans fire-roasted diced tomatoes 4 cups vegetable broth 1.5 cups cubed sweet potatoes 2 cans of beans – black, red, pinto, or a combo 1 cup chopped kale 1/2 cup corn kernels (frozen is fine) a good squeeze of lime salt, pepper topping options: chopped scallions tortilla strips – toast 10-15 minutes in the oven toasted chiles – toast 1-2 minutes in a 350 oven (or until they curl up) toasted pumpkin seeds diced avocado w/ a squeeze of lime Instructions Heat oil in a medium-large pot over medium heat. Add …
I know fashion week was last week, but lots got in the way of really focusing on the fashion, one of my favorite time of the year, FALL. Here are some of my favorites from the Michael Kors collection for fall/winter 2014
Don’t you ever just slap the snooze button on your alarm clock, with your eyes closed on a Monday morning, wishing you could be somewhere else? Where would you be?
rawsilkandsaffron.com 