Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, the inspirational space where I write about the simple pleasures, radical self-care, and everyday magic that make life delicious.

On Writing in a Cafe

July 18, 2014

You find yourself in a crowded cafe. It is the lunch hour. The tables are packed with people and food and conversation. There is the clattering of silverware and the hiss of freshly brewing coffee. There is even the clack-clack-clack of your fingers whizzing across your keyboard.

But that is what you came here for, after all. Home would be too cozy today, luring you to your patio with birdsong and dappled sunlight, or to your bedroom where a stack of books awaits your eager gaze--if you enter the kitchen, you are lost for there would be no little recipe that you wouldn't be tempted to try. So you put on a dress and headed to a place far noisier, but with significantly fewer distractions.

With this hustle and bustle, this active living swirling around you like a heady perfume, you are finally able to sink into yourself, to hear what it is you want to say today. The buzz of everyday life becomes a soothing beat that allows you to slip into your own meditative thoughts, to breathe and be and write.

Soon, when you've released all the words in you for the day, spinning them out of your fingertips to your blog, when you've allowed your mind to settle and come back to the present moment, you look around and tune into the cafe noise again. It has, if anything, only grown in fervor. It is the little details you notice first: you cup of tea cooled beside you, the lemon slice lying discarded next to your cup; the smell of freshly baked bread; the new people occupying the table next to yours. Your words begin to fade as the buzz of activity around you intensifies--it is time to rejoin this bustle of everyday life.

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Homemade Ricotta

July 17, 2014

Freshly made ricotta...it didn't last long after this!

Yeah, I went there. Cheese. I love the stuff, probably too much. I love a good cheese board for appetizers (if I'm feeling classy) or dessert (if I'm feeling French), and I will never say no to an aged Gouda or a stinky, soft Taleggio...or really any cheese for that matter. And if I'm really honest, as much as I like to think up new ways to use cheese in recipes or pair it with other dainty bites, I would rather eat it on its own. Unless drinking wine with said slab of cheese counts as "pairing" it with something. So it seemed only natural that I take my relationship with cheese to the next level. Yes, I decided it was high time I make my own.

Making your own cheese--ricotta, in this case--is surprisingly easy and only takes two real ingredients: whole milk and an acid. I used lemon juice although many people use vinegar. If you want to be over the top, you can add salt to bring out the flavor of your cheese more. In fact, the only real piece of fancy equipment you will need is cheesecloth to help you separate the curds from the whey. Best of all, you really just spend about five minutes actively working on this--the rest is in the waiting between steps. Make sure to use organic whole milk because the fat-free versions don't have enough fat and contain weird additives to make the cheese curds stick together.

Once you've made your cheese, you can top with honey and cinnamon for a delicious dessert or let it be the shining of your next cheese platter. When I first attempted this, I used it in homemade gnocchi, so it easily elevates a simple pasta dish and makes you look like a kitchen wizard with very little effort.

Ingredients:

1/2-gallon whole milk

2 lemons, juiced

1 tsp salt

Allow milk to heat in a saucepan on medium-high heat until just about to boil (about ten minutes). While milk is heating, fold a piece of cheese cloth in half so that it makes a finer sieve. Place a colander in a bigger bowl, then put the layered cheese cloth over the colander.

Once milk it hot-to-almost-boiling, remove from heat and add lemon juice, stirring just until the acid is combined with the milk. You will see it begin to curdle. Let sit for five minutes.

Then pour your curdled milk over the cheesecloth.

The whey will drain through the cheesecloth and colander and collect in the bigger bowl. Let sit for about 20 minutes then lift the cheese cloth away from the colander and squeeze out any remaining liquid. Makes about two cups of cheese. Store in fridge for up to five days.

Don't throw the whey out--save it and freeze it using an ice cube tray. The whey can be added to omelets and smoothies for an extra boost of calcium and protein.

On Thunderstorms & Gothic Novels

July 16, 2014

It is a dark and stormy night--both in and out of your book.

Safely burrowed under the covers of your bed, you jump as the thunder rumbles outside your bedroom window and lightning lights up the pages of your book in a bright blue sizzle. Rain tears at your plants outside and the wind howls, whipping around trees and slapping against your sliding doors.

All the while you are turning page after page of your latest read, a novel rife with Gothic drama--evil power-hungry villains, wild magic, breathtaking adventure, and a heroine who seems to handle it all in stride, even the thunder and lightning. The storm outside your window only serves to punctuate the plots twists in your book. Boom! says the thunder: your heroine is in grave danger. Flash! goes the lightning, illuminating a mystery long buried under history and subterfuge. Tap, tap nudges the rain on the roof: don't forget that small detail for it will be her salvation and the villain's undoing.

You pause from your page turning only long enough to glance about the room when the lamplight flickers...but you drag your thoughts quickly away from potential power outages and back to your book. After all, you have candles nearby. And matches. They will be enough light to finish your story by.

And when you do finally drift off to sleep, serenaded by the storm, your mind still reeling with the shocking ending, speculating as to what might happen in the next installment, you dream of Gothic plots and magic and thunder--an intoxicating potion of cathartic experience.

Enchantment Learning & Living is an inspirational collection of musings touching on life’s simple pleasures, everyday enchantments, and delectable recipes that will guarantee to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe here.

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Spicy Cherry Salad

July 15, 2014

I once again found myself this week with my ever-constant summer dilemma: too much of a good thing, in this case, cherries. I know life is tough! But seriously, it's hard to get too worked up when my biggest problem is how to use up all this amazing summer produce that I can't help buying week to week. The truth is, I'm easily seduced by the mountains of fruits and veggies at the store and farmers market, so I often end up buying seemingly more than I really need for the week. The big miracle in all of this is that I always end up using all this extra stuff I buy in new recipes (excess produce is great for inspiring kitchen experiments), appetizers for a family get-together, and make-shift lunches (you mean cherries with a spoonful of peanut butter isn't a balanced meal?).

...but back to my cherry dilemma. I had both traditional Bing and Rainier cherries on hand and was looking for a way to continue enjoying them after gobbling them up as-is. I'm not big on sweets, mostly because baking a whole set of cherry muffins or scones or a pie would be too much sugar for me and my family on a day-to-day basis. So I began to wonder, as I often do, about creating a savory dish out of what we would normally think of as a sweet fruit. Thus, my spicy cherry salad was born. It plays on the sweet-tart of the cherries to balance out the bitterness of dandelion greens and the heat of red chile flakes, while the pistachios add a welcome crunch and earthiness. The lime dressing ties all these flavors together in a perfectly light meal.

Ingredients:

1 cup Rainier cherries, halved and pitted

1 cup Bing cherries, halved and pitted

1/3 cup unsalted pistachios

1/4 cup dandelion greens, shredded

1 teaspoon dried red chile flakes

1/ lime, juiced

2 tablespoons olive oil

salt to taste (optional)

Combine lime juice and olive oil in a mason jar and shake until combined. Set aside. In a separate bowl, combine cherries, dandelion greens, chile flakes, pistachio, and salt if desired. Pour lime dressing over mixture and stir until thoroughly incorporated. Divide salad between two shallow bowls. Serves two. Enjoy!

Summer Lovin' Rose-Lavender Tea Blend

July 14, 2014

Ahhhh...summer. The time for long afternoons reading on your patio over a cup of tea--hot or iced. The time when flowers are blooming and the bees are happily tickling your lavender buds in an attempt to collect and distribute pollen. The time of year when I start craving light floral teas that mimic the bounty of the season.

One of my favorite blends that perfectly captures the season is my Summer Lovin' Rose-Lavender Blend, a tisane, or herbal tea, that combines rose petals, lavender buds, and raspberry leaves for a lady-like tea that is delicious either hot or cold--and perfect for any occasion, from an afternoon tea with the ladies to an impromptu iced tea in the shade after tending your garden.

Yes, this tea is decidedly romantic with its fragrant rose and lavender perfume wafting from your cup. The raspberry leaf binds these two flavors together with its own light black tea taste with floral undertones. One cup of this is enough to make you see summer through rose colored glasses--if you aren't already! As a bonus, these herbs are healing powerhouses--details below.

Ingredients:

1-part lavender

1-part rose petals

1-part raspberry leaf

Combine ingredients in a bowl and store in a mason jar. To brew a perfect cup, use one tablespoon of blend per cup of boiling water. Let soak for 5-7 minutes. Enjoy!

Health properties of ingredients:

Lavender: a traditional nerve tonic and relaxant; antiseptic and antibacterial.

Raspberry leaf: rich in vitamins A, B, C, E, magnesium; tones uterus; relieves tension.

Rose petals: soothes skin; mild sedative and natural stress reliever; rich in vitamin C.

Dandelion Pesto

July 13, 2014

I know what you're thinking: what?! Dandelion? Pesto? The answer is yes. And yes. You know how much I love dandelions...and pesto. It seems only natural that I would find a way to make them work together. This riff on the traditional pesto is so packed with healing properties, thanks to the dandelion that is loaded with iron, potassium, magnesium, and vitamins A and C. It's often used as a natural aid for anemia and is also considered great for all around body detoxification as it acts as a mild laxative and, if the roots are also used, a liver cleanser. Basically, this humble little weeds helps us clean out toxins from our body (and herbal mystics say our mind) so we can live healthier lives. Wow! This is why I am so in love with this herb and often use it in many of my tea blends like my Warrior Tea, meant to replenish the body after a hard workout.

Like my basil pesto, this pesto swaps out the traditional Parmesan cheese for nutritional yeast. I reduce the amount of olive in this recipe to compensate for the addition of lemon juice, here used to counteract the bitterness of the greens. I sometimes swap out the sunflower seeds for pepitas or pumpkin seeds with equally tasty results. As always, I don't really add much, if any, salt to this as the yeast and lemon provide enough seasoning for me, but you can always add salt if you want. This pesto is great smeared on sandwiches (in place of mayo), crostini, pizza, or pasta, and makes a great base for a salad dressing.

Ingredients:

2 cups organic dandelion greens (one bunch)

1 clove garlic

1 tbsp lemon juice

1/3 cup sunflower seeds

1/2 cup extra-virgin olive oil

1/2 cup nutritional yeast

Salt to taste (optional)

Blend all ingredients in a blend or food processor until combined. Store in a mason jar in the fridge for up to one week (though I doubt it will last that long, it's so good!). Enjoy!

On Hollyhocks

July 12, 2014

They are your blowsy desert flowers with no self-control--they don't need it, for it doesn't do their petals and stems any good. Only the breeze and the sun and the expansive turquoise sky do, filling their open faces with light they collect and send snaking down to their roots where they can store it. They take pleasure in their plot of earth held in place only by the thin, strong threads of life that gather dirt and minerals and water around themselves in a protective nest.

That is these hollyhocks below--the roots and stems that allow them to stretch to the sky and fearlessly blossom into fat, joyful flowers one on top of the other in a noisy cluster. They are not your coy primroses nor your restless impatiens--sounding too much like 'impatience'--that bloom time and time again, already eager to start the cycle once more even as they have not yet made it through their first bloom. They don't care about covering the ground, as does your flowering thyme, more than happy to crawl across the earth in a slow bid for more territory. Nor do they need to make a point of their beauty like the rose, always looking to be the object of everyone's affection.

No, hollyhocks simply are. They are happy in themselves, firmly planted in their nourishing nest of roots, water, soil. These brassy flowers want light and sun around them, growing strong in the heat of the desert, thriving on the kisses of bees and the caresses of dry air. They stretch tall to touch the sky, gifting it with their jewel-toned petals of pink, purple, red. They return the bees' love by offering up their fat stamen coated in pollen. Eat, they tell the bees. Eat. Even when their flowers fade, they still hold strong; it is as if they cannot contain themselves, wantonly spreading their thick black seeds everywhere, letting them spill over flagstone and dirt, peppering flower beds and getting carried away in the wind to find new homes, new nests. They cannot help but multiply. They are living proof that lush, blowsy flowers can blossom--thrive--in any desert.

Stuffed Avocado Salad

July 11, 2014

So by stuffed avocado, I mean stuffed-to-over-flowing. Yum! Personally, I think avocados are perfect in their creaminess and good-for-you-fats. My family can't get enough of them! I especially enjoy them as the focal point of a light meal during the summer. It takes this fruit (yes, fruit!) out of its guacamole rut and elevates it into something more divine. It also helps with portion control, as you can shape your meal around what an avocado can fit into the hollowed out core. Another way to think of this is like a fancier version of my Mason Jar Southwest Salad.

You can almost see the avocado under there...

Take, for example, this stuffed avocado recipe which features avocado halves piled high with corn, black beans, jalapenos...all the good stuff. It has all the spicy elements of a good taco without the heaviness of too much meat or corn tortillas fried in oil. Plus, as per my own cooking criteria, it's super easy to whip up. The recipe only calls for a little bit of corn and black beans, you'll notice. You can use frozen corn for this and, if you use a can of black beans, you can freeze the remainder in ice cube trays so you have tablespoon sized portions ready for the next time you make this recipe. Personally, I don't really use much salt, if any, in this recipe, as the lime dressing pops out the flavors without the need for additional seasoning.

Ingredients:

2 cups mixed greens

1 avocado, halved, skinned, seed removed

1/4 cup cherry tomatoes, sliced in 4ths

2 tablespoons sweet corn

2 tablespoons black beans

1/2 to a whole jalapeno, diced (depending on how hot you like it)

1 spring onion, diced

2 limes, juiced

2 tablespoons olive oil

Salt to taste

Evenly divide the lettuce between two plates or shallow bowls. Place each avocado halves in your lettuce nests and set aside. In a separate bowl, combine tomatoes, corn, beans, jalapenos, onion, and, if desired, salt. Evenly divide the filling between your plates, making sure to get as much of the filling into the hole left by the avocado seed before letting it spill out over the lettuce. Then combine lime juice and olive oil in a mason jar and shake vigorously until combined. Evenly divide the dressing between two dishes. Serves two. Pairs well with a Watermelon Cooler. Enjoy!

On Summer Thunderstorms

July 10, 2014

It is one of the reasons you love your desert so much. It has no room for demure little trembles in its sky nor the constant damp of the drizzly northern climates. When it rains--truly rains--it does so with wild abandon.

You feel it in the air today, the way the wind slowly gathers the clouds together, fashioning them into a thick blanket to cover the sky, wraps itself around the sun until the desert brightness is dimmed for the afternoon. Then as you tend your plants, the wind licking your hair and coiling itself around your body, you hear it: the thick rumble of thunder.

There will be rain soon, falling hard and fast and all at once from the sky just as it should in the summer; it will calm the city even as it continues to crack and groan and whip the air around street lamps, throw rain down from the sky to soak the earth. But for now, the thunder teases you, making you hold out your open palm in anticipation, hoping for some fat drops to kiss it. You sniff the air, searching for that ephemeral smell of clouds breaking, drops hitting dry land.

And when the rain does come, you will watch from your window even as you would rather be out dancing it in--if it weren't for the thunder and its companion lightning, never far behind it. You will admire the way the rain hits your window, falls against your upturned plants, washes the city free of dust and heat. You will curl up and fall asleep to the crackling of thunder, the wild patter of rain--and you will relish sneaking outside when the rain has subsided, the land hushed as if under some sort of spell. You will marvel at the puddles and sweet air, the quiet after the hard rain.

Already it begins. You hear the first flutters of rain hitting the trees. Another roar of thunder rolls through the clouds. You head indoors, almost unwilling to leave your perfect perch for an afternoon rain, but another peel of thunder reminds you that it is time to close the windows--which you do, just as the rain being to fall in earnest.

This is your kind of thunderstorm.

On Power Outages

July 9, 2014

Life did not want you to work hard today. Not unnecessarily. Not when it is a perfect summer day out: hot but overcast with a slight breeze to keep the heat from becoming overbearing. Not when you could be lingering on your porch, admiring your newly fertilized plants or out poolside, whiling away an afternoon over a good book and a bottle of sparkling water.

So naturally the power in your apartment goes out. No internet connection, when it comes back on. In fact, you are informed that you won't be cakc online until six o'clock this evening and by then a day of blogging and social networking will have gone by--which, Life seems to tell you, is the point.

You've been zooming around the cyber highways and byways, tending your virtual garden, overworking without quite realizing that that was what you were doing. Which is when Life takes over on a day when you wake up unable to move quickly even if you had to.

Disconnected from the world wide web, you reconnect to your summer. You finally hang those watercolors you bought in Paris from an artist painting along the Seine. You tend your actual garden. You clean your house and do the laundry. You give yourself over to an afternoon poolside, swimming, reading, snoozing--soaking up summer like a sponge soaks up water.

And when your internet is connected again--and after you've posted your daily blog--you return to your quiet. You are grateful to be able to once again to be connected to your virtual garden, but grateful, too, to be reconnected to your here and now.

Italian Grilled Veggies

July 8, 2014

One of my absolute favorite dishes, when I traveled through Italy last summer, was grilled vegetables. I know what you're thinking: not pasta? Not pizza? Not better-than-ice-cream gelato? Yes, I loved those too--and I would be lying if I said I didn't enjoy them every second I could! But these Italian grilled vegetables were such a nice break from carbs. My mom and I would often split a plate of grilled veggies and a salad or pasta for lunch--pure heaven! What makes this dish so good is that it is light and tasty, using only the bare minimum of ingredients and super fresh produce. Every place had its own take on the dish, too. Some used bell peppers and onions with the eggplant, while others kept it more zucchini based, while still others loaded on the garlic and basil. In all cases, it was a divine dish, so much so that I found myself craving it when I got back home.

Naturally, this led to kitchen experiments. It didn't take much to get it right: just some organic veggies (usually from my local farmers' market), extra virgin olive oil, and balsamic vinegar. Oh yes, it was amazing! It's also super easy, just the way I like my recipes. Feel free to play around with the types of veggies and keep in mind that the longer they marinate, the tastier this dish will be.

Grilled veggies ready for the table, yum!

Ingredients:

1 medium eggplant

2 medium zucchinis

2 medium yellow squashes

1 cup extra virgin olive oil (approximately)

1 cup balsamic vinegar (approximately, I used white balsamic vinegar in these photos)

Salt to taste

Pepper to taste

Drizzle about a tablespoon of olive oil onto the bottom inside of a shallow baking dish. Thinly slice all the vegetables. Line the baking dish with the yellow squash until the bottom is more or less covered. Drizzle another tablespoon of olive oil across this layer and about a tablespoon of vinegar. Dust the top with a little salt and pepper.

Then layer the zucchini on top of that, making sure to then drizzle it with oil, vinegar, and seasoning. Do the same with the eggplant and repeat, alternating veggies, until all the veggies are layered on and the dish is full. Pour on any remaining olive oil and vinegar. Cover and let sit for at least one hour. It can be stored overnight in the fridge as well. If you do store it in the fridge, be sure to take it at and get to room temp before grilling.

Once the vegetables have marinated, fire up your grill (or grill skillet on your stove) until it is medium hot. Drizzle surface with olive oil if using a grill skillet or brush more olive oil on your veggies before placing them on your outdoor grill. Cook each side until it has grill marks, about 1-2 minutes per side. It may take two or more batches to grill all the veggies, depending on how big your grill is.

Once your veggies are ready, you can place them back in your baking dish for serving. If you have another round of veggies to grill, you can put your baking dish in the oven on low (250) to keep your cooked veggies warm. Serve these on their own as a light meal, or as a side to pasta or salad. They also make a great veggie sandwich the next day. Serve approximately 4-6. Enjoy!

On S'mores

July 7, 2014

They are the perfect July dessert: messy, unfussy, reminiscent of childhood summers where you lost track of time playing in the backyard all day and staying up late giggling with your sisters in makeshift tents.

True, they are nothing but graham crackers and chocolate and marshmallows, certainly not the sophisticated flavors of lemon and almond that you favor now. Still, you have found that at least once a summer you must have this delectable treat. It must be enjoyed after a big cookout, once the chile burgers and watermelon and sweet potato fries have been devoured. After the dinner dishes have been cleared and cleaned and your family has had time to lounge on the grass, the sun setting in the distance, bringing a welcome coolness to your native desert.

Only then are you ready for the summer ritual of s'mores.

You have a system down: the perfect number of marshmallows to put on your stick (two). The ideal place on the grill to roast them (above the biggest flame so that it toasts your marshmallows into gooey perfection). And the exact moment to remove them from the heat and sandwich them between cracker and chocolate (right as the marshmallows turn golden brown and are in danger of sliding off your stick). Then you pause, wait a moment for the hot marshmallow to melt your chocolate and bind your sandwich into messy heaven. Yes, you perfected this system long ago.

You take a bite. Marshmallows spill out of your sandwich and chocolate dribbles on your fingers. This is no dessert for a lady nor a mannered dinner guest. It is a dessert of summer abandonment, eaten over the grill or in the grass with nothing but sticky fingers and chocolate on your chin to show for it when it's gone--that, and a happy heart, full from a day of pure summer enjoyment.

On Summer Cookouts

July 6, 2014

The day is hotter than hot--but that's okay, it only makes your lemonade taste better. You've spent another afternoon sunbathing and then snoozing in the shade of your favorite backyard tree. Soon it'll be time to fire up the grill and prepare dinner. It will be a lazy affair--entering the cool quiet of the kitchen to prepare a plate of burger fixings, slice some juicy watermelon, an assortment of easy appetizers.

The real treat comes when you've prepared the burger meat--buffalo, with a pinch of seasoning and no fillers. It is pure bliss to hear those patties sizzle on the grill alongside corn grilling in its own husk. The heat rolls off the grill in waves--not that much different from the desert heat outside. Still, you can keep to the shade, cool drink in hand, and enjoy watching your sister's dogs huff and sniff their way through the yard, roll in patches of mint, and finally finding peace inside the air-conditioned house.

Half the pleasure of your meal is in the making of it; taking the time it takes to stoke the grill and flip your burgers over conversation and sunshine. Cookouts ignore the niceties of eating inside in favor of grass between your toes, sun on your back, and a good meal cooked over a hot flame.

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Easy Homemade Pickles

July 5, 2014

According to my dad, a sandwich isn't complete until it has a pickle spear by its side. My rule of thumb? A pickle isn't a pickle unless it's homemade. The stuff you get in stores is usually so packed with salt, artificial flavors, colors, and preservatives that you completely lose the beauty of a good pickle: crisp, tart from the vinegar, and tasting faintly of the cucumber that it came from. Between me and my dad's pickle philosophies, you've got yourself a perfect recipe to enjoy this summer.

Best of all, making your own pickles is super easy--it takes only 20 minutes! I like to use fresh pickling cucumbers (the small cucumbers that look like pickles) from my local farmers' market, but any cucumber will do. You can pickle them whole, slice them into spears (which I do for my dad), or slice them into little medallions like you do to quick-pickle some veggies. Just keep in mind that the bigger the cucumber, the longer it needs to soak in your brine to get pickled--about one week to ten days for whole pickles, to two hours for quick pickle slices. Of course the longer any of them soak in the brine, the tastier they are!

Ingredients:

6-8 small pickling cucumbers

2 cloves garlic

1 cup white vinegar

1 cup water

2 tablespoons dill seed

1 teaspoon cumin

1 teaspoon hot pepper flakes

1 teaspoon sea salt

You'll need two mason jars for canning. Place one peeled whole garlic clove in each jar. Slice the cucumbers how you want them (or keep them whole). For this recipe, I did one jar of spears and one jar of medallions. Place cucumbers in jars.

Place vinegar, water, salt, and spices in a saucepan and heat on medium until boiling. Remove from heat and let cool for ten minutes. Then, while brine is not completely cooled, pour mixture over cucumbers in jar and allow to cool completely before storing them in the fridge. Serve alongside (or in) sandwiches or even as a quick salad topper. Keep for up to two weeks in the fridge (although mine never last that long). Enjoy!

On 4th of July Sparklers

July 4, 2014

The 4th of July will always be sparklers and cookouts, although it has been a long time since you have lit one of those little sticks and watched it light up the night with its crackling light.

Yet you find your mind returning to those sparklers. You loved them more than the big fireworks with their loud wheezing and banging, enough to scare your dogs and make you worry about their sparks catching on the tinder-dry trees--a hazard of celebrating the 4th in the desert. No, the sparklers were safer, yet more whimsical. They conjured stories of magic and secret wishes spelled out in the bright sizzle of their light. As the night grew across the horizon, the stars yet to make an appearance in that dark cloak, you created your own stars.

They were like fairy wands, meant for twirling like you loved to do, spinning round and round on the grass, blinded by their bright sparkle until you collapsed on the ground, you and the sparkler spent--until you lit the next one. These sparklers were you and your sisters dancing in the night, running around the backyard, and thinking up the nonsense you so loved to think up; you were the wild ladies, barefoot and wearing comfy dresses, oblivious to everything but the warm air and the glitter of the sparklers.

Now all you can think about is how much your future niece will love those little fairy wands and the secret wishes she will write in the sky with their magic. You don't light sparklers anymore. But perhaps you should.

Quick-Pickled Veggies

July 3, 2014

Confession: I am a pickle addict. Given my own way, I'd pickle anything...and that's not even getting into my current obsession with a good dirty martini made with my homemade pickling juice. So naturally, I always like to have a jar of quick pickled veggies on hand. They are healthier than the store bought varieties (read: less salt and other additives), you can choose your own seasonings, and they are a great way to spice up anything from a simple sandwich to an impromptu salad. They even make a great appetizer on their own or with a little aged Gouda. Yum!

Feel free to experiment with the veggies and spices you have on hand. I've done this with just beets when I had too many on hand and swapped out the coriander with dill seed (or put in both!). Or if you don't have apple cider vinegar on hand, swap it out with white vinegar. Make sure to get organic veggies, too--you don't want the pesticides of non-organic veggies soaking in your brine. Your local farmers market is a good place to get the ingredients.

Ingredients:

1 cup apple cider vinegar

1 cup water

1 yellow onion

6-8 radishes

1 cucumber

2 carrots

2 garlic cloves

1 teaspoon considerate seeds

1 teaspoon red chile flakes

1 teaspoon sea salt

Thinly slice all veggies and mix them up in a large bowl. In a small saucepan, bring vinegar, water, spices, and salt to a boil (about 10 minutes on medium heat). Remove saucepan from heat and let liquids cool for about 10 minutes. While the liquids are still warm, pour over sliced veggies. Let sit until completely cooled then divide the veggies and brine equally into 2+ mason jars. Store in fridge. These pickles will be ready to eat in two hours but can last up to two weeks in the fridge. Enjoy!

5 Things I've Learned about Everyday Magic from Blogging

July 2, 2014

Yesterday's blog post found me in awe of the fact that I've now completed six whole months of daily blogging, or as I like to call it, daily meditations on the magic of everyday life. Writing every day like this has been one of my many (and perhaps most important) routines-as-rituals. It has made me hyper-sensitive to the magic of daily life and seems to have conjured more magic! So in honor of this epic month that marks the halfway point of my year of daily blogging, I've decided to share with you five things I've learned about everyday magic from my blogging in the hopes that it inspires you to pause, look around, and see the magic in your life.

1. The more you stop to appreciate the little things, the more inspiration you find for a happy life. It's true--the more time I take to slow down and appreciate life's simple pleasures, the more they seem to find me. Or perhaps they were there all along and I have only just begun to pay attention to them, like those synchronous moments that chase away negativity or simple enjoyments like preparing a dinner party. In either case, blogging regularly on everyday magic allows me to look high and low for things that make my life awesome.

2. Self-care is a necessity, not a luxury. This is a huge lesson. In this world of moving too fast and putting the needs of work or others before yourself, it is easy to think of self-care as the last and least important thing on your to-do list. Yet as I began my writing journey, I found myself writing more and more about healing as art. It made me realize that one of the things I've been cultivating through blogging is a greater sensitivity to myself and the needs of my body, mind, and soul. The more I focus on this, the better I feel. Best of all, I realize that when I resisted over-committing myself to demands of work and others, I am more productive and useful--and cut out unnecessary busyness.

3. It takes time and energy to cultivate an appreciation for everyday magic--but it's so worth it! This next lesson might sound counter-intuitive, but I realize that it takes work to see the magic in things. A lot of people want that joie de vivre just to happen, but it won't if you spend your time dwelling on past lives or negative things. Living well means cultivating a mindset and lifestyle that breeds happiness and enjoyment; there's no room for regret, looking back, or fussing over things you can't control. It's everyday conjuring it its simplest form.

4. Writing about everyday pleasures is like being a big flirt with life. No joke. When you wake up with the intention of enjoying every little bit of your day, it's hard not to feel like a flirt--always playful, always inviting unexpected fun, always ready for anything. In many ways, it helps you shed your inhibitions about who you are and aren't, what you should and shouldn't like, what you can and can't do. There's simply nothing left to do but be the fullest expression of yourself--totally liberating! And yes, sometimes it means you get carried away enjoying things like polka dots or your garden's first tomatoes--but that's just part of the magic!

5. Life lessons are about the journey, not the destination. I know it sounds a little cheesy, like something that belongs on an inspiration-gram, but what's wrong with that? Sometimes we need to get lost in the desert or revisit old lives in new cities. Part of finding the magic in everyday life is enjoying the learning process--what you learn about yourself, your relationship to others, your growth as a living, breathing being. It's not about perfection or reaching that one ah-ha moment; it's about being willing to embrace--and enjoy--the messiness that is life.

...and I know I said I was only going to talk about five things I've learned, but I'm going throw in a bonus, and maybe the most important, sixth lesson:

the more you look for magic, the more it finds you.

What magic have you found lately?

It's My 6th Month Anniversary of Daily Blogging on Simple Pleasures!

July 1, 2014

The first of the year saw me making one of those big fat New Year's resolutions, which for me was to write a daily blog on simple pleasures, everyday magic, and any other meditations about the good life that I could think up. Since then, I've blogged about my passions for gardening, cooking (with tons of recipes!), yoga-ing, and nurturing my introverted personality and my super loud fashion sense. Every. Single. Day. It's been such an adventure and a great learning experience--but more musings on that tomorrow.

And then today came, and I realized six months had gone by since I started this epic act of self-care. Woohoo! I've made it to the halfway point! Just another six-months to go...and don't worry, when this year of daily blogging is up, I'll still be here blogging away on the little things in life that make me happy, whole, and grounded.

So what am I going to do now? Well, clearly, drink some celebratory champagne and generally have a ball like this lady here...

...and keep writing of course! You can look forward to more musing on everyday magic and simple pleasures each day. Some cool additions to my blog have included a recipe index, where you can find all the food, drink, and DIY beauty recipes I've featured on my blog. As of last week, I've officially compiled a blog index, which catalogs all the (non-recipe) reflection blogs I've written so far by general topics. So if you can't remember where that one great recipe was or that one blog that really resonated with you--or if you just want to browse for some life inspiration--you can check out these indexes. And if you want even more inspiration (really, who doesn't?), you can follow ELL on Facebook, Twitter, and Pinterest.

I want to thank my readers for your support, your comments, and your engagement on my posts! It has been such a treat to share my reflections and recipes on enjoying the little things in life. I look forward to another six months and beyond of celebrating everyday magic! You can help me celebrate by spreading the word to friends, family, colleagues--anyone who wants a little extra magic in their day--about my blog. You can always subscribe to my blog by typing in your email in the subscription link at the bottom of each post (this will ensure you get my latest post emailed directly to you) or join me on Bloglovin to peruse my posts at your leisure.

In the meantime, always remember that true magic is in everyday living and learning!

On Summer

June 30, 2014

It is long days and even longer nights--as if your body knows that you don't have to be up early in the morning, even though you always are. The days stretch out before you as you fill them up with early morning walks before the heat takes over the city, drenching it in sweat and light. It is the quiet afternoons spent reading a book and drinking homemade lemonade under the protective shade of your favorite tree.

You find it in staying up late to stargaze--or read longer, abandoning yourself to the simple pleasure of getting lost in a book as you would when you were younger, snuggled deep into your comforter with only a dim light to help you read the words on the page. And when the monsoons come you indulge in Gothic novels, the wind and the rain and lightning outside echoing the mystery and mayhem between the pages until your eyes close against your will and you awaken to a cool morning, quiet, hushed in the wake of last night's storm.

Time does not matter in the summer. It unwinds itself slowly from the clock of your everyday life, loosening itself from the tick-tock of 1-2-3-4-5... like a ribbon unwinding from its spool, the hands on the clock face no long needing to clip through each second, for during summer the seconds expand, holding you there longer than you ever thought possible.

You can give up real clothes, too, and proper meals. You are allowed to walk around barefoot all day, blades of grass kissing the soles of your feet, your hair loose around your shoulders and faded to a golden-red from the sun's caress. You summer uniform: nothing but a loose dress or yoga pants, anything that won't get in the way of you being you. Makeup is forgotten in favor of naked skin, the sky, the air, the earth touching your bareness. And proper meals: you don't need them. Lunch is an overripe peach eaten in the grass, dinner a slap-dash meal of tomatoes and basil. Who needs anything else?

Summer. It is when you can abandon yourself to your reclusive nature, give yourself over to the bird's song and the chanting of the cicadas at night. You can dance with the moon and twirl under the sun's gaze. You can fill your lungs with the lush rose's sweet perfume and run your fingers through the wildflowers--daisies and dandelion heads mostly--and relish the way the clock's tick-tock tick-tock is replaced by the humming of bees and the rustle of leaves.

Quick Apricot-Basil Jam

June 29, 2014

Sometimes an afternoon calls for jam on toast--with a cup of tea, of course! I love jam, but too often find that the store-bought kind loses the flavor of the fruit with too much sugar. What's the point of enjoying an apricot jam, for example, if it tastes more like corn syrup than those perfectly tart stone fruits? Naturally, faced with this dilemma (and another heap of apricots I wasn't sure how to finish), I set about figuring out how to make my own jam. I had two caveats: it must taste like the real fruit (so minimal sugar) and it must be easy (the thought of canning, standing over a boiling pot of water sterilizing jam jars felt like too much work in this summer heat).

After searching the interwebs, I found my inspiration in a Blackberry Chia Seed Jam recipe from Two Peas and Their Pod and a How to Make Chia Seed Jam tutorial from Oh My Veggies. The reoccurring theme? Chia seeds! They replace the pectin that helps the jam gel. These little orbs turn translucent and gummy when exposed to heat, giving them a texture similar to tapioca as you might remember from my Easy Vanilla Cinnamon Chia Seed Pudding recipe. I also threw in a handful of basil because I love the combination of tart fruit and earthy herbs. What's great about this recipe is that it is so versatile that you play around with your favorite fruit and herb combinations.

Ingredients:

2 cups diced apricots

1/4 cup chopped basil

1 organic lemon, juiced

2-3 tbsp honey (depending on how sweet you like your jam)

2 tbsp chia seeds

1 tsp vanilla extract

Combine fruit, lemon juice, vanilla extract, and honey in a saucepan and cook on medium until fruit begins to break down, about 10 minutes. Reduce heat and stir in basil. Cook for two more minutes. Remove from heat and stir in chia seeds. Allow to cool completely. Store in a mason jar for up to two weeks. Serve on toast, as a compote with age cheddar, or over your morning oatmeal. Enjoy!