A desk chair that is both good-looking and hard-working is hard to come by; there are many not-so-attractive office chairs on the market. And while a non-traditional desk chair is a tempting option and works perfectly well for casual home office use, it’s not so practical if you need to sit it in for hours every day. After looking high and low for a chair that would be durable and comfortable for daily use and fit my style, I unearthed this beauty. It’s inspired by the classic Eames Soft Pad Management chair, but affordably priced by Laura Davidson. White Italian leather, 5-star chrome base, swiveling, tilting, rolling, and all. Laura Davidson also manufacturers several other mid-century modern classic designs, and shipping is free and fast–just a little tip if you’re in the market for a desk chair!
There’s nothing more classic than a banker’s stripe shirt for men. I love the look of a slightly oversized version for women, with a less-structured fit in lightweight cotton and roll-up sleeves. For a feminine take, pair it with a linen pencil skirt and the “in” sandal of the season, the strappy mule. It’s a simple but can’t-go-wrong combination for your professional wardrobe.
It’s no secret that meal planning and prep on Sunday for the week ahead will result in daily time savings and solve an otherwise constant “What’s for lunch?” conundrum. The biggest hurdle, of course, is putting forth the effort when you want to soak up those last sweet hours of the weekend! A close second struggle is coming up with a few easy ideas. While I’m a creature of habit for the most part–I’ll make a big salad with chicken most days–sometimes I get bored with routine. This Mediterranean-inspired tuna salad is a recent favorite, a result of my husband’s resourcefulness of using up some of our refrigerator staples… marinated artichoke hearts, salty capers, Kalamata olives? Yes, yes, yes. (Sun-dried tomatoes would be great in this, too.) This is a great way to dress up boring canned tuna. And since crackers seemed like a lackluster partner, I seasoned some feta cheese with dried herbs and spread it onto hot toast. It’s a flavorful combo, and a very simple lunch solution whether you’re eating at home or at the office.
INGREDIENTS
1 can olive-oil packed tuna, drained
4-5 marinated artichoke hearts, chopped
1 tablespoon capers, drained
Kalamata olives, sliced
1 tablespoon (or less), finely chopped red onion
1 tablespoon finely chopped fresh parsley
Red wine vinegar or lemon juice
Sea salt and pepper
Lettuce, for serving
Feta cheese
Dried oregano
Crushed red pepper flakes
Slice of bread, toasted
INSTRUCTIONS
1. Add the tuna to a bowl, breaking it up into pieces using a fork. Mix in the artichokes, capers, olives, red onion and parsley. Season with salt, pepper, and red wine vinegar or lemon juice (whichever you have on hand) to taste. To serve, add lettuce leaves to a bowl and top with the tuna salad.
2. Crumble feta cheese into a small bowl. Season with dried oregano and red pepper flakes. Heat just a few seconds in the microwave and stir, creating a spreadable consistency. Spread feta-herb mixture on hot toast.
From time to time, I come across something new to love and too good not to immediately share. Little tidbits I may be adding to my wardrobe, my kitchen, my travel arsenal or my home. These striped tees from Aritzia are the first of many favorite finds to come…these just arrived at my doorstep this week and are destined for constant wear this summer. Just add bottoms. Find them here and here.
I love a good cookbook, but admittedly haven’t bought a new one in a while. I’m always looking for fresh ideas, which may come from food magazines, online sites, and blogs, or the handful of cookbooks I go back to again and again. I’ve rounded up my five favorites here. Whenever I open one of these up, I alway find plenty of inspiration, a new recipe to try, a clever idea. They never get old. I’d love to hear what cookbooks you use on repeat in your kitchen too!
Ruhlman’s Twenty: Culinary expert Michael Ruhlman distills decades of experience into 20 essential techniques. He explains the hows and whys of each concept and reinforces those 20 concepts with 100 recipes, for everything from soups to desserts.
Good for You: This Williams-Sonoma title proves that healthy cooking can be simple and delicious. It’s filled with 80+ recipes for every day, all based on wholesome foods–vegetables, fruits, grains, and beans.
The Yellow Table: I followed Anna’s blog, The Yellow Table, as she documented her cookbook journey, and the final product is one I keep within arm’s reach. We’ve made many of the simple suppers and seasonal recipes from this approachable book.
Seasons: Part cookbook, part coffee table book, Seasons is just as fun to cook from and it is to flip through. The book is organized by season, featuring recipes to make with the ingredients you’ll find at each time of the year.
It’s All Good: I love the restorative, go-to dishes in Gwyneth’s second cookbook because they’re healthy and delicious, just the way we like to cook. Many of the recipes we’ve bookmarked and make again and again. Whether you’re a Gwyneth fan or not, the recipes are legitimately great.
A few things I’m reaching for on repeat this summer: A sweet cotton peasant top embroidered with daisies, off-white jeans, leather espadrilles, and the panama hat. This is a great combo for being comfortable but looking chic while running weekend errands or heading to a backyard barbecue.
I’ve been all about decluttering our home, especially what’s hiding in our closets, this year. Out of sight is not out of mind, and the messes lurking behind closed doors were driving me crazy. It’s amazing what a little tidying up can do for your overall mental state! One of the spaces I immediately knew I had to tackle was our pantry. Given how much time we spend in the kitchen, a well-organized pantry seemed like a basic fundamental we were clearly missing. I took to Target and stocked up on a selection of bins and baskets, finding myself going back for more because I loved how they instantly imparted a clean, clutter-free look to my pantry shelves.
Now the items we reach for constantly when making weekly meals are visible, and we’re never left digging around for something or realizing we just bought another box of an essential we already had. Everything has its place…pitchers and linen napkins are tucked away up top, vinegars and oils are sorted into their respective groups, and items that tend to add clutter (various types of pasta or boxes of pancake mixes) are organized into deep baskets. We use a lot of different grains, and those are now easy to see in mason jars. (Tip: Cut and tape the cooking instructions from the grain box/bag onto the bottom of each jar for quick reference of what’s inside and cooking time.)
Speaking of pantry essentials, here are a few of the things you’ll always find in our pantry. I love peeking inside other people’s pantries! What items are always in yours?
PANTRY ESSENTIALS
Oils: extra-virgin, sesame, canola
Vinegars: red + white wine, apple cider, balsamic, rice wine
Beans: chickpeas, black beans, cannellini beans
Canned tuna
Grains: quinoa, wheat berries, farro, black rice, steel cut oats
Dried fruit: apricots, cherries, cranberries, dates
Pepitas + pine nuts
Old-fashioned oats + homemade granola
Coffee + tea
In the summer, I’m always looking to make meals that are simple, fresh and delicious, and these vegetarian tacos fit the bill. Root vegetables may be at their prime from fall through spring, but I’ve found that even in the warmer months, carrots and sweet potatoes are plentiful and parsnips aren’t really too hard to find. The root veggies are roasted like I would in the winter, but served on top of a spicy avocado smash in corn tortillas. Add some crumbled, salty feta and delicate microgreens to take them over the top. All you need is an ice-cold beer, and you’ve got the perfect patio dinner.
INGREDIENTS
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
Smoked paprika
Salt & pepper
Olive oil
1 avocado, chopped
1 scallion, chopped
1 clove garlic, minced
1/2 jalapeño, minced
A handful of cilantro, chopped
Juice of 1/2 lemon
White or yellow corn tortillas, warmed
Feta cheese, crumbled
Microgreens
INSTRUCTIONS
1. Preheat oven to 425 degrees. In a bowl, toss the chopped carrots and parsnips with a generous amount of olive oil, smoked paprika, salt and pepper. Spread evenly on a baking sheet and bake 20-30 minutes, until soft.
2. Meanwhile, prepare the avocado spread. Combine avocado, scallion, garlic, jalapeño, cilantro, and lemon juice in a food processor. Drizzle with a small amount of olive oil and sprinkle with salt and pepper; pulse everything until combined.
3. To serve, spread avocado mixture on the bottom of each taco. Top with root veggies, cheese, and microgreens.
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