I believe in layering. Always, always layer. Because you can always cool down by removing a piece or two, but you can never warm up by adding the imaginary clothing you wished you’d put on while getting dressed. Sweaters are key in my wardrobe for two reasons: 1.) My office is cold no matter the time of year. And 2.) I try to keep heating costs down at home by wearing one in the evenings. Here are a few of my favorites this season.
I love a good collaboration that makes me want to drop this month’s mortgage like a hot potato. Enter Verabel and the lovely, the most talented Alyson Fox, and a collection of lockets that any girl would be happy to own a piece of.
I am by no means an aspiring farm girl, but I love the idea of the vegetable store, a three-drawered wooden storage area for your produce. There was also mention of using it for wine bottles, which I think I’d be much more apt to do. {via the kitchn}
My dream kitchen would be on the industrial side. Lots of metal and glass and white. A wall lined with these metal kitchen racks would be a nice start.
PS: All swapmates have been paired up for the Calendar Swap! If you’ve not received yours check your trash and spam for an email from calednarswap@gmail.com. If you don’t have any luck email me at designcrushing@gmail.com!
These are a few of my favorite things:
1. Beef Stew
2. Coconut
(Does two count as a few? I can never remember.)
Anyway, imagine this. You get a hankering for a nice, hot, comforting beef stew with all the wonderful ingredients: chunks of beef, pieces of carrot and potato, etc. But instead of the usual beef broth or wine that you usually make beef stew with… you use coconut milk. And you throw in a few spices that are usually not found in beef stew, like coconut and cumin. And when the stew is done, all tender and with a hint of coconut taste after simmering for hours in the coconut milk, you sprinkle it with a little shredded coconut just for good measure. Then you ladle it out into bowls and take your first bite, and you are transported into a land that is a confusingly wonderful mixture of tropical comfort food. I promise you, this is one beef stew that you are going to remember lovingly for a good long time.
Which all goes to show you, you CAN teach an old dog new tricks.
Sorry. Any excuse to put a puppy picture up.
Anyway… Coconut Beef Stew. Try it!
Coconut Beef Stew
• 1 tablespoon olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 2 tablespoons paprika
• 2 tablespoons cumin
• 1 tablespoons cinnamon
• 1 teaspoon salt
• 4 tablespoons tomato paste
• 1 14oz can coconut milk
• 2 pounds beef chuck steak, cut into cubes
• 4 large Yukon gold potatoes, cut into chunks
• 2 cups carrots, cut into 1-2 inch pieces
• 1 cup flaked coconut
• 1/2 cup chopped parsley
1. Heat oven to 350. Put oil in Dutch oven or other ovenproof pot over medium heat. Cook onions for 5 minutes or until soft. Add garlic and spices and stir for one minute. Stir in tomato paste and then coconut milk. Bring to a boil and add beef.
2. Cover and transfer to oven. Cook for 1 hour, then remove from oven and add potatoes and carrots. Cover and cook for an additional hour and 15 minutes.
3. Sprinkle each serving with flaked coconut and parsley and serve.
