It’s the week after Thanksgiving, and we find ourselves with a refrigerator bursting at the seams, as we often do. This year was unique because we spent the whole weekend fighting and slowly recovering from a fairly nasty head cold. We were in and out of fever, but more importantly congested and exhausted for almost a full week.
To try and combat feeling run down, Heather was really hankering for pho. This Vietnamese soup has a reputation for having healing powers (for illness as well as hangover), and is something I’ve never actually experienced at a restaurant. We decided to create our own version of the show Chopped, and make pho with the leftovers in the house and our pantry. We didn’t even go out to find noodles or a noodle replacement, and instead added extra bean sprouts. Feel free to add your favorite noodle of choice.
We made our turkey broth with the carcass of the turkey, 2 Tbsp of apple cider vinegar, a bay leaf, and 1/2 tsp of sea salt. We put the carcass in a stock pot and covered with water and boiled for 16 hours. If this is too much time, or you no longer have your bird, feel free to buy stock from the store—just be sure to read the label!
Psst: Holiday specials are going on now. A link to learn more is at the bottom of this post.
Who am I to become a Beautycounter Consultant? Let’s be honest…
I am not a make-up person. I’m not even a skin care person. I’ve been very fortunate to have good skin my whole life and, perhaps because of that, I’ve always been lazy about skin care and make-up.
OK. OK. There is one thing I won’t leave the house without—mascara. But that’s it. Literally. I go to work most days with nothing but mascara on. I carry a chapstick or sheer lip gloss for when I’m feeling fancy.
I think “sales” is a dirty word. Or, well, I used to think that, and some days I still do. When I think of sales, I think of the overly happy lotion lady at the mall who chases you for a few feet as you pass their stand and the flood insurance salesman who swears you need his product even though there hasn’t been a flood in your area for 1,000 years.
Yes, I realize these are exaggerations. I know that, logically. But whatever impressions I felt as a child or teenager were emotional, visceral even. They have stuck with me and despite my efforts to think rationally about these sorts of things, the emotions color my perceptions at least a little bit.
So, again, why on earth would I become a Beautycounter Consultant?
If you’re like us, you’ll have a full house this Thanksgiving for the holidays. This means you need more food for each meal of the day—breakfast, lunch, dinner (and snacks). Most days I don’t eat breakfast, so Heather makes something for herself. With at least two more people in the house, we love having options for bigger and easier breakfast meals.
This pesto egg bake is one of the easiest things we’ve ever put together, and it’s awesomely tasty. Regardless of whether you use a pre-made pesto, or make one of your own (we have a few!), you’ll be ready to go in no time.
Jalfrezi is an Indian dish that can range from mildly spicy to eye-watering. After not being able to tolerate spicy foods growing up, I trained myself to eat very spicy foods. That said, this recipe has nice heat without causing tears or needing a tissue. If lamb isn’t available, substituting some chuck roast would also work well.
We used our handy tagine for this recipe, but it will cook just as well in a crock pot. Enjoy with cauliflower rice, a cool cucumber salad, or on its own! Continue reading
There’s something magical about fruit trees. In our experience, which admittedly is very little, they don’t require much work and reap many benefits. Our fig tree produced a great harvest, more than either of us expected between early August and mid-October. In case you missed our other recipes, we had a lot of fun creating Chicken and Fig Tagine, Cider-Braised Boneless Short Ribs with Figs, Arugula and Fresh Fig Salad, and Fig Coconut Yogurt.
Today, even though we’re away on vacation, we bring you another fig recipe: homemade fig jam. It is great on rice crackers; you might also enjoy it with a soft cheese like brie (if you can tolerate high-quality dairy) or Kite Hill almond-based Cream Cheese Style Spread. Brent’s mom used it with almond butter on sprouted bread (a new twist on PB&J!) and plans to use it instead of store-bought fruit spread in her Linzer cookies for Christmas. Whether you have your own fig tree or find them at the store, we hope you’ll enjoy making and eating this fig jam or any of our other fig recipes. Let us know what you decide to do—we would love to hear from you!