2.28.14 Love & February Hot Links

Lemons 790 xxx
photos by gluttonforlife
It's bloody cold. There have been snowstorms, ice storms, windstorms and rainstorms. The grey skies have wept frozen tears; these have melted and re-frozen, accumulating in big crystallized drifts that are beginning to lose their charm. And there's no end in sight. We're heading to Florida for a few days next week to visit G's parents and I'm looking forward to a little sun on my face. My bones are cold. But my heart is warm and it's filled with love. I know, kind of corny, but I think this meditation practice has really helped me. I've also been reading Pema Chödrön's Start Where You Are: A Guide to Compassionate Living and it's given me so much to think about. You might be the most depressed person in the world, the most addicted person in the world, the most jealous person in the world. You might think that there are no others on the planet who hate themselves as much as you do. All of that is a good place to start. Just where you are—that's the place to start. In other words, don't wait until you're better, or thinner, or happier, or richer, or less stressed. The time is now. For what? For whatever you've been putting off. Like loving yourself. Having real compassion for yourself. Start there.
Bowl 790 xxx
let the sun shine
At the bottom of this post are a bunch of links I've been saving for you. So glad I'm squeaking in under the wire this month; it's not a leap year so March is nigh.

But before then, I want to remind you that this is a good time to get a whole mess of lemons and preserve them. Just pack them in a jar with lots of salt and whatever spices you fancy. It's so easy and very rewarding. Here is a recipe. And look at this beautiful post it helped inspire.
Slaw 790 xxx
I slaw you
I'm doing a monthly column in my local paper, The River Reporter, entitled Relish Every Day. For February, I offered up a recipe for celery root slaw. It's similar to this one, but without the quinoa. Think about making it now, when you're probably sick of roasting things and beginning to eye those imported asparagus. Hang on, spring is coming.
Spices 790 xxx
pound & ground
My recipe calls for a creamy dressing (use mayo, sour cream or Greek yogurt with some cider vinegar) that's infused with a mix of citrus zest, horseradish, and pink peppercorns ground with toasted fennel seeds. Try some version of this and you'll love how all the sharp flavors brighten everything up. Can't deal with julienning by hand? Use the large holes of a  box grater, or a mandoline, if you have one. 

If you're obsessively watching True Detective, don't miss this article about the role women play in this amazingly compelling show. (And let me just say for the record, the McConnaissance makes me SO happy!)

Anyone know anything about this? Just saw it and it looks interesting.

I recently stumbled across these gorgeous designs, produced in Kenya. A girl can dream...

I don't care that Beck is a Scientologist because he makes music like this.

Another great reason to live like there's no tomorrow

I love Anson Mills.

A really, really good laugh

A great interview with my wise and hilarious health coach (she can help you change your life)

Fixed versus growth - what kind of mindset do you have? which do you want?

Meet Mister Finch

Some damn good advice from Ira Glass

I'm really proud and pleased to be a new ambassador for this great company

If you need a quick, delicious and not-too-sinful dessert, try this one

Have a wonderful weekend and spread the love xoxo



I've got lemon envy. Those Meyers are sexy. So, I'm a few days in and I've already added the juice from all of my remaining lemons but the brine is only enough to cover halfway up the lemons. I think because the rinds are so thick they don't slouch down into the jar the way Meyers would. Would you add that much water? Or maybe more salt to soften the rinds more? And thanks for the link love!
Prairie on February 28, 2014 at 7:56 am —
Prairie, what I usually do is juice a bunch more lemons and add that juice to top up the jar, maybe combined with some water. (You can dry or candy the peel!) Also, keep gently pressing down on the lemons as they will probably soften more.
laura on February 28, 2014 at 11:03 pm —
Love the idea of "start where you are", what a wonderful way to not feel like you're already behind!
nikki on February 28, 2014 at 8:03 pm —
I find it comforting, too!
laura on February 28, 2014 at 11:04 pm —
Such gorgeous photos! What a lovely slaw! So, I'm jealous about your trip. Have such a great warm time in FL; I hear it's been a little chilly, like 70. ; )
Julia on February 28, 2014 at 8:16 pm —
It's only 3 days in West Palm but I will gladly take a few snow-free moments!
laura on February 28, 2014 at 11:05 pm —
Thank you so much for sharing the love Laura! We are so honored to have you as our glowing ambassador! You embody Beauty!
emilie on March 1, 2014 at 4:24 am —
Love the Kenya link....such beautiful fabrics!
Diane on March 1, 2014 at 2:43 pm —