photo of the day: happy valentine’s day! [photo by jaimiearnold.com]
Go ahead, let the gagging noises begin. I don’t care if it makes people want to throw up. I love this man. LOVE HIM, you hear me?!
xo
previous love, a poem by keith althaus
I’ve been dying to share this beautiful poem I read in The Sun magazine a few months ago, but I wanted to wait until it got closer to Valentine’s Day. It’s the perfect ode to someone from the past, for those times when you’re feeling all nostalgic…
Previous Love
by Keith Althaus
Previous love,
think of the sky
above us still,
the parade
of clouds here,
the starlit evening
there, and this one
breath expelled
that you might
catch someday
on a street corner
after its long journey
across miles of ocean,
fields, and woods
that comb it,
take out the scent,
the taste, the sweet
stuff, until
there’s nothing left
of me or this place,
or just enough
to make you think,
standing on the curb,
waiting for the light,
of me, and us.
Originally published in The Sun
Photo by Meredith_Farmer
recipe: chicken with lemon and rosemary
I got this recipe from my friend and nutritionist Julie Starr-Wood. The original recipe calls for a butterflied chicken, but I just buy the “whole cut-up chicken” that they sell at Trader Joe’s. It’s easy and good, and we usually end up with leftovers that can be used in another meal.
Whole (Cut-Up) Chicken with Lemon and Rosemary
1 whole cut-up chicken
3 long sprigs of fresh rosemary
Juice of 1 lemon, plus more lemons to serve
1 red onion
6 tablespoons olive oil
Sea salt
Put chicken into large freezer bag. Pull needles off 2 sprigs of rosemary and drop in bag. Cut the lemon in half and squeeze juices in bag, chucking the empty shells in afterward. Cut onion into eighths and add to bag too. Pour in olive oil and then tie up the bag and give it a good squeeze before sitting it in the fridge. Marinate chicken for 2 hrs or overnight in fridge.
Preheat oven to 425 degrees, if you have marinated chicken in fridge, try to let it come to room temp while oven is preheating. Lay flattened chicken, skin side up, on a pan lined with foil, along with the lemon husks and onion pieces, and add the remaining sprig of rosemary torn into a couple of pieces. Cook for 45 minutes. At this point you can turn oven down to 300 and let it remain in oven after it is cooked through (this doesn’t over cook it, it makes it golden and tender).
Take pan out of oven, arrange chicken on plate, along with onion bits, then pour over any juices from pan and sprinkle with sea salt. Cut a lemon into quarters and scatter about the chicken J.
before watching this video, i thought i was pretty awesome…
I thought I was like, a ukulele master. Then I realized this 8 year old had way more skillz than me… This was humbling.
Rock on dude!
