Tuesday, April 23, 2013

One Kings Lane Kitchen Sale!

As I have mentioned before, I love OKL!  :)  If you would like to see some of the products I have purchased at One Kings Lane please click HERE!

The One Kings Lane Day of Kitchen sale is here just in time for Spring! This is one of the best sales of the year because of the variety of high quality kitchen items One Kings Lane offers! Below are some of my favorite sales they are hosting. Remember, One Kings Lane sales only last 72 hours so when you see an item you love you should definitely buy it! This Day Of Kitchen sale is live from today-4/26. Let me know what you wind up getting to make your space ready for spring time!

The Spring Table Sale at One Kings Lane
Set a table that blooms with these light, bright entertaining necessities. Full of floral dishes, playfully printed linens, and vibrant flatware, we’ve got something to freshen up every spring soiree.

The Composed Counter Sale at One Kings Lane
From cookware inherited for your first apartment to the bone white china on your wedding registry, a fully-equipped kitchen is a highly-personal thing of beauty. For those missing a few key pieces, we've created a collection of kitchen essentials, perfect for function, family, and entertaining.
Entertaining Essentials Sale at One Kings Lane
Warm days and balmy nights -- this season is just made for entertaining. Whether you're planning a casual alfresco brunch or an elaborate outdoor party, these colorful wine glasses, tumblers, coasters and cake stands make every occasion stylish and chic.
The Eat-In Kitchen Sale at One Kings Lane
The eat-in kitchen is the heart and soul of the home. It’s where friends and family gather, meals are prepped and served, and memories are made. We selected our favorite kitchen and dining finds, from furniture to table linens, so you can create your own freshly-styled, functional eat-in kitchen.

Have fun shopping!

Saturday, April 6, 2013

Fertilizing Camellias with Coffee Grounds

So....after my confession last week (click HERE if interested), I thought I would post something helpful on green living.  :)
Here in SoCal we have several Camellia bushes, red in front and pink in the backyard (click HERE to see the front yard, and/or click HERE to see our little backyard).  They are an acid loving plant and do well in SoCal thanks to our mild winters as long as they are in filtered light (they do not like direct sun). 
Anyway, my husband is the coffee maker and we use a French Press for our coffee each morning.  So rather than fertilize these flowers with a commercial fertilizer, we simply add our coffee grounds with a little water near their stems.

I think this has been the best year yet for the backyard blooms!  So if you have an acid loving plant, you may want to at least try using coffee grounds at the base of your plant before dumping them into the compost.
Hope this tip helps!  Click my Greener Living label for any other helpful information.  :)

Tuesday, April 2, 2013

Swiss Chard Pesto

I often get Swiss Chard in my CSA box and typically make a variation of these Tartlets, which are fantastic.  But I wanted to try something that my husband would get a bit more excited about and wondered if I could make a pesto instead.
I have made it twice now and it has been a big hit.  He has had it on pasta as well as spread onto pizza for the "sauce," as well as onto crackers as a "dip."
Here is what I do:

Wash the chard well.  I have found that this is important, as bits of sandy or muddy dirt can house itself onto the stems easily.
Cut up the entire bunch.

Next, sauté the chard in olive oil with about 5 minced garlic cloves until wilted.  I usually put the top on this pan for a bit to wilt and cook the mixture down.

When the chard is cooked, let it cool a bit.  Then process it with about 1C of nuts (I used raw cashews and pecans here, but you could use pine nuts as in traditional pesto or walnuts...honestly, I use what I have on hand for these kinds of things), 1/2C EVOO, 1/4C parmesan cheese, and some sea salt and pepper.  Add some lemon juice toward the end of the processing (about 1.5T).
Take out the pesto and taste it.  Add more sea salt if needed.
When you are finished it is a lovely pea green color (reminds me of that book that began "the owl and the pussycat went to sea in a beautiful pea green boat..." anyone recall that one???).
This pesto gets better with time.  Store in the fridge or freeze for later.
Very healthy.  Enjoy.  :)

linking: http://frugallysustainable.com/

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