The Girl Who Wants Nothing

Happy humpday lovebugs,
Today's gift guide is for the girl who has everything and when you ask her what she wants she says, "oh I don't know." Helpful. So we're going to attempt to the oddball today. The lovable but impossible person on your list.

Design Darling, Jonathan Adler Zebra Dish, $24

A the perfect catchall for earrings or hair ties for when she gets home.

C Wonder, Peanut Charm Necklace, $28

I find this necklace just darling. Perfect for a younger sibling or maybe someone you mentor.

DKM Accessories, Monogram Shoe Clips, $46

This is brilliant. For your preppy friend who has approximately 4850 pairs of flats.

Etsy, Hey y'all sign, $50

For the southern girl on your list, this is the perfect addition to her kitchen. 

How do you shop for the impossible one on your list? I wish you the best of luck. Try Etsy, monogrammed items and even kitchen trays and cutting boards to fit their personality.

Be fabulous today!

Gifts That Give Back

We all have someone on our list who may not appreciate a good piece of jewelry or a fabulous bag; and that's because they appreciate saving the world more. And that's awesome. My sister is one of those people, and so is my little, Marisa who is teaching English in Africa this year. So how about a gift that does some good?

Bonobos, iPhone case, $30 (plus $5 to charity)

A great phone case that does some good. Bonobos give $5 to Charity: Water, you can learn more about Charity: Water here.

People Water, The People's Stripe Tee, $25

A pretty slick tee that is perfect for layering some longer necklaces. People Water is a great charity that gives clean water to people in need. Learn more here.

Figs, Benjamin Classic Wool Tie, $65

For every tie sold, FIGS gives a school uniform to a child in need of an education. 

Krochet Kids, The Marie, $28

Made of a lightweight baby alpaca blend, this is definitely the softest scarf you will ever own.  This scarf was handmade in Peru. Krochet Kids is a fabulous charity that helps communities rise above poverty by developing sustainable programs through mentorship. Learn more here.

So maybe skip Nordstroms, Loft and the mall in general for that special someone who would appreciate something more.

Be fabulous today!

So You Got the Dude

Hello lovebugs,
It's that time of year for bloggers, gift guides. I've taken your suggestions and I hope I deliver this week. Today's request is from a very loyal and lovely reader who pulled her 31 year old male coworker in the office Secret Santa pot. Bummer. Now this is all I know about the gentleman so I'm going to give a variety of options, oh and the catch? Her limit is $25.

Uncommon Green, Maps Rocks Glasses, $25

The bf got these for Christmas this year (yes, I opened the box by mistake with him there) and I think it's a great gift. You can also choose from a dozen other cities!

Uncommon Goods, Man Candles, $15

Is this dude in touch with his feelings but in a manly way? How about a candle that smells like pizza, dirt, or sawdust?

Fred Flare, Where I've Been Scratch Map, $22

Check out this great addition to your cubicle! Impress your coworkers with your travels with this scratch off world map!

Design Darling, Jonathan Adler Mr. and Mrs. Muse Mug Set, $24

Is he a married Mr. Coworker? Then impress him and his wife with this adorable coffee mug set.

$25 is totally doable if you look hard enough. Think outside the box and look for trinkets that go with his personality.

Be fabulous today!

Friday Foodday

Happy Friday love bugs, here are some of my favorite recipes for the week!

Apple Hot Toddy
c/o Cookie and Kate

Ingredients

• 1 green tea or black tea bag 
• 1 1/2 ounces rye whiskey or bourbon
• 1 ounce real apple cider
• 1/2 small lemon
• garnishes: thin, round slices of lemon, a cinnamon stick, and star anise

Directions

1. Heat water to the boiling point and pour over the tea bag in a mug. Leave about an inch of room in your mug for the whiskey and cider. Let the tea steep for a few minutes, then discard the bag so the tea doesn’t get bitter.
2. Pour in the whiskey or bourbon and a hefty splash of apple cider (adjust these amounts to suit your tastes). Squeeze in the juice of half a lemon and garnish with lemon slices, a cinnamon stick and a star anise. Sip up.

Chicken Noodle Soup
c/o Smitten Kitchen

Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
3-pound chicken, in parts or 3 pounds chicken pieces of your choice
8 cups water
1 bay leaf
2 teaspoons table salt
Freshly ground black pepper
1 large carrot, diced (1/3-inch)
1 medium parsnip, diced (1/3-inch) (optional)
1 large celery stalk, diced (1/3-inch)
3 ounces dried egg noodles
1 tablespoon chopped fresh dill or flat-leaf parsley

Directions

Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken pieces (if too crowded, can do this in two batches), making little wells in the onions so that the parts can touch the bottom of the pan directly. Cook chicken parts until lightly browned, about 10 minutes.

Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any (sorry for lack of better term) scum that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.

Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.

If your pot looks grimy and you’re fanatical about having a clear soup, you can give it a quick wash before returning the broth to the pot. You can remove a bit of fat at this point, if it looks necessary. Bring the broth back to a simmer.

You may be tempted at this point to taste it and add more salt. I know this because I do it every single time, adding another teaspoon, and every. single. time. I regret this as it is too salty in the end. So, proceed with any re-seasoning with caution.

To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes. While these simmer, remove the skin and chop the flesh from a couple pieces of chicken, only what you’re going to use. You won’t need all of it in the soup. I usually use the breasts first because they’re my least favorite and benefit the most from the extra moisture of the soup. The remaining parts can be slipped into an airtight bag in the fridge (I recommend leaving the skin on for retained moisture until needed) and used for chicken salad or the like over the next few days.

Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill or parsley, dig in and let it fix everything that went wrong with your day.

Chicken Cheddar Bacon Rice Ranch Bake
c/o Cassie Craves

Ingredients 
4 tablespoons butter
1 medium onion, chopped
4 garlic cloves, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 tablespoons all-purpose flour
3 1/2 cups chicken stock
3 1/2 cups milk
1 packet dry ranch dressing mix
1 1/2 cups uncooked long-grain rice
1 cup sour cream
3 cups cooked chicken, shredded or cubed
1 1/2 cups shredded cheddar cheese, divided
1/2 cup cooked crumbled bacon

Directions

1. Preheat the oven to 350 degrees.

2. Melt the butter in a large pot over medium heat and cook the onions until translucent and softened. Add garlic, salt, and pepper and cook and stir for 30 seconds.

3. Add flour and mix well for 30 seconds, or until the mixture is bubbling. Stir stock, milk, and ranch seasoning into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning.

4. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Stir in the sour cream, then stir in the chicken and bacon.

5. Pour the mixture into a greased 9 x 13-inch casserole. Sprinkle the remaining 1/2 cup of cheese evenly over the rice. Bake for 20 to 25 minutes or until the cheese is melted and the casserole is bubbling.