Can you saw washed wood 10x fast?

Light washed wood walls add a warm, relaxed feel to any type of room, from bedrooms to kitchen. They provide a beachy vibe, and do a great job of bringing the elements of the outdoors inside.

I love how the walls (and jute rug) in the top bedroom tone down the elegance of the bedding and headboard. My own bedroom has one washed wood wall, which adds a ton of depth and texture to the room.

(Via House Beautiful)

Weeknight go-to meal

Korean Beef Bok Choy is undoubtedly my go-to, easy weeknight meal. It’s inexpensive, ridiculously easy to create and oh-so delicious… but I could eat bok choy every day.

While it’s definitely more of a winter vegetable, you can find this member of the cabbage family all year round. It’s rich in vitamin A, vitamin C, and calcium, with a variety of texture from the soft leaves to the crunchy stalks.

Korean Beef Bok Choy

Ingredients

• 4 teaspoons vegetable oil
• 12-oz beef flank steak
• 1⁄3 cup Korean teriyaki stir-fry sauce
• 1-1⁄4 lb baby bok choy, larger leaves removed and quartered, centers quartered lengthwise
• Serve with: rice (I prefer brown)
• Crushed red pepper and Sriracha for taste

Directions

1. Cut steak diagonally across the grain in 1⁄4-in.-thick slices.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink. Remove to a bowl. Repeat with another teaspoon oil and rest of meat. Add to bowl; stir in 2 tablespoon stir-fry sauce.
3. Add 2 more teaspoons oil to skillet, then bok choy. Stir-fry 30 seconds. Add 3 tablespoons water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender.
4. Add meat and juices; stir-fry 30 seconds to heat through. Sprinkle with crushed red pepper, if desired. I always add some Sriracha—the best hot sauce!

(Via Woman’s Day)

The perfect summer dessert

I have a slight obsession with Greek yogurt lately. Whether it’s served with granola and honey for breakfast or as a sauce when mixed with fresh herbs to accompany chicken or fish, Greek yogurt is perfect any time of day at any meal! I came across this scrumptious recipe in the latest issue of Cooking Light. I can’t wait to try it on a summer night as an alternative to ice cream.

Greek Yogurt with Warm Black and Blueberry Sauce

Ingredients

• 2/3 cup frozen blueberries
• 2/3 cup frozen blackberries
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 2 cups plain 2% reduced-fat Greek yogurt

Directions

1. 1. Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
2. 2. Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.

(Via Cooking Light)