I love honey and I love lavender, so this combo is a match made in heaven. The lavender adds a subtle, yet delicious floral flavor to the honey and you can use it in so many things. It is great in anything you would use regular honey: tea, yogurt, desserts, cocktails, the possibilities are endless. And do yourself a favor, try it on vanilla ice cream. Seriously, just take my word on this one. It’s awesome.
And it couldn’t be any easier…stir, wait, strain, eat…that’s it. The measurements aren’t a science here either so if you want a stronger or more subtle lavender flavor, feel free to adjust.
- Add honey and lavender in a glass jar. Stir to combine and cover.
- Let sit for at least a week, stirring every day or two (lavender will float to the top)
- Strain with a fine mesh strainer.
Every December, Pantone releases their “Color or the Year” for the upcoming year. Being a designer, I am always interested to see what they choose. For this year, they actually picked two colors: Rose Quartz (a soft rose pink) and Serenity (a cool blue with a hint of purple).
I always find it fun seeing where the colors pop up. We will probably end up seeing them in many aspects of design (print, fashion, home) this coming year. Here is a roundup of some Rose Quartz and Serenity items I found. If I didn’t already have a working KitchenAid mixer, I think I would need this pink one.
1. Pink Woven Pillow from Target | 2. Spring Eden Candle from Anthropologie | 3. Pink KitchenAid Mixer from Amazon | 4. Happiness Planner from Anthropologie | 5. Watch from Urban Outfitters | 6. Essie Pret-a-Surfer from Amazon | 7. Tarren Towel from Anthropologie
From the Pantone site: “Joined together, Rose Quartz and Serenity demonstrate an inherent balance between a warmer embracing rose tone and the cooler tranquil blue, reflecting connection and wellness as well as a soothing sense of order and peace.”
I’m loving the calm, airy vibe of the colors. What are your thoughts on the color choices?
One of our household favorite meals are rice bowls. They are so versatile (i.e. use up whatever veggies you have sitting in the fridge). And I loooove adding a lightly fried or poached egg to, well, pretty much everything. I know there are a lot of people who don’t like runny egg yolks, but I think they make a perfect “sauce” for so many dishes.
I often sauté my rice bowl veggies in a pan on the stove, but I decided to go a different route this time and roast them in the oven. If you have never had roasted bok choy before, you are missing out. The thicker parts get tender, but not soggy, and the edges of the leaves get crispy (almost like a kale chip).
As I said before this recipe it very versatile. I used regular bok choy because that is what came in my CSA box, but baby bok choy would work well too. Instead of separating all of the leaves, just cut the head in half vertically. If you don’t have bok choy, substitute with kale or chard (you may need to adjust the cooking time) or use ground turkey or beef instead of chicken if you wish. Be creative!
- 4 Large Bok Choy Leaves
- 1 Portabella Mushroom, sliced
- 1/2 lb Ground Chicken
- 1 1/2 cups Cooked Brown Rice
- Olive Oil
- Salt & Pepper
- 2 Sunny Side Up Eggs
- 2 tbsp Chopped Green Onion (optional)
- Sriracha (optional)
Simmering Sauce for Chicken:
- 3 tbsp Low-Sodium Soy Sauce
- 1/2 tsp Grated Fresh Ginger
- 2 Cloves Garlic, Minced
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Honey
- 1 tsp Sesame Oil
- Preheat oven to 425°
- In a small bowl, mix together simmering sauce ingredients.
- Spread bok choy and mushrooms out on a baking sheet and lightly drizzle or spray with olive oil (I use my Misto). Sprinkle with salt and pepper.
- Bake for about 15 minutes, or until bok choy and mushrooms are cooked through and the edges of bok choy leaves are crispy.
- While the veggies are roasting, heat a frying pan over medium-high heat with 1 tsp olive oil. Add chicken and cook, stirring to break up pieces, until browned (about 5 min)
- Reduce heat to medium-low and add sauce. Simmer for about 5 minutes or until chicken is completely cooked through and sauce has slightly thickened.
- Divide rice into two bowls and top with bok choy, mushrooms, chicken and eggs.
- Drizzle with sriracha and sprinkle with green onions (if using)