Thank you so much for your feedback on the new site design that went live last week! I agreed with many of you that the light green links were too hard to see, so I switched them to purple. I’m still not sure they’re easy to see, though – let me know if I should try making them a little lighter so they don’t blend as much with the black text. My developer also made the search and comment text darker, so hopefully that’s easier to read.
One person had a hard time finding the recipes, so I wanted to point out that they are all in the same place under the “Recipes & Food” tab in the bar below my logo. The logo is a bit new and the “COOK | DIY | GARDEN under it is just part of the logo – simply use the tabs on the bar to navigate the site. The photos are all bigger than they were before (which is giving me lots of work to go back and clean up a lot of old, old articles!), so I hope you’re enjoying that – and the mobile version of the site is ALL new.
I did want to mention that for anyone using a tablet the site will look like it does on your computer when you hold it horizontal, but when you switch to vertical it will look like it does on your phones. AND you’ll have to click the 3 little black bars at the top to bring up the search bar.
Please let me know of anything else – we’re still working out the kinks.
On to this week’s three things – and a few links I think you’ll love! (as always, some of the links I provide are affiliate links)
Time in the Garden. It might not be my garden, but it works, right? It was finally nice enough to get started in my mom’s front garden – there was actually a bit of sun that came out during the couple hours I was outside. That first time in the late-winter garden is just what the doctor ordered (at least for me). Something about clearing away the dead stalks and weeds (oh, those nasty wild cress “poppers”) can simply set our mind on the promise of spring. It is coming!
The sun was shining (yeah!) so it’s hard to see and really appreciate the ‘before’ picutre, but trust me, there was a lot of pruning needed. Especially the Fairy Roses that hadn’t been pruned for a couple years. They do well with just a knee-high cut-back to make them fuller and bloom more.
This soup. I had been craving it for months, actually, and finally made it after roasting a turkey on Monday (that’s been in the freezer since the holiday sales!). Though you can make this curried turkey and rice soup with chicken just as easily, roasting the turkey gave me the reminder I needed to just go ahead and make this.
You don’t have to roast a bird to make this, though, as long as you have broth and cooked chicken or turkey in the freezer you can make this anytime. Full of veggies, flavored with curry powder and coconut milk, it’s a warming one-dish meal. Once you make it, I’m sure you’ll start craving it like me.
Adding Brazil nuts to my diet. So…I’ve been doing a bit of health research this winter, especially around the areas of gut health and thyroid/hormone balance. They’re surprisingly related – though now that I think about it, I shouldn’t be surprised. God made our bodies to work together in amazing ways, which is why if one thing goes off it can affect so many others, right?
One of the things I’ve come across was the importance of selenium in thyroid support, as well as a host of other benefits. And the easiest way to get selenium is through food – specifically Brazil nuts (check out this crazy study on how just 4 Brazil nuts a month lowered bad cholesterol!). BUT they have so much selenium that you can’t eat more than 1 a day (or maybe 2 if you know you’re deficient). Um, right – that’s why we do research, more isn’t always better! (This article spells it out in more detail.)
Confession: I can’t stand the flavor/texture of Brazil nuts! I’ve tried for years to eat them regularly. So I found these dark chocolate covered Brazil nuts (of course!), and I have one after dinner, either daily or every other day. That’s a great way around that, huh?
TIP: I also discovered that keeping them refrigerated or frozen will help them last longer – the high unsaturated fat content is what causes them to go rancid quicker than other nuts (like in just a week or two).
Links To Check Out:
This is fun and useful- high and low stylish storage options.
For those that like fudge, a healthier option.
One pot lamb and rice– the perfect blend of special, yet easy?
I had no idea you could make these so easily– and a lot more healthy.
The difference a bit of molding can make is amazing.
Did you know this about diced tomatoes?
Low-cost garden path option.
Love this: wash the dishes because you love the person who will use it next.
Easy ways to add farmhouse style.
Like these links? I’m always pinning these and lots more – follow me on Pinterest for more inspiration and ideas!
Disclosure: this post contains affiliate links and by clicking on them you help support AOC at no extra cost to you – thanks so much! Plus you can trust I’ll only share what I love. (You can always read our entire disclosure page here.)
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