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)

Exquisite

I think Michelle Williams is one of the most talented, graceful and beautiful actresses of our generation. She seems incredibly demure, intelligent and devoted to being a mother—characteristics that are hard to come by in this era. And really… how many women can pull off a white-blonde pixie?

(Image via Marie Claire)

Eek- sold out!

I was just browsing the Liberty of London for Target line on the web and loved everything—from this sweet 2-piece pajama set to the functional Maynard canister… but the whole line is sold out! I might just have to pop into my local store to see what’s left.

Comfort food

Nothing says comfort food like chicken noodle soup, especially on a damp, chilly day. I make a homemade chicken noodle soup in my slow cooker whenever I have a leftover rotisserie chicken and throw in any vegetables I have laying around, too. Here’s how I made my easy, healthy meal today:

• 1 leftover rotisserie chicken
• 1 cup chicken broth
• 5 cups of water
• 1 onion, chopped
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 2 teaspoons of crushed thyme
• 2 1/2 cups of egg noodles

I let the chicken cook with the broth, water and onions most of the day—about 6 hours. When I came home from work, I fished out the carcass and pulled the meat apart, discarding bones and any funky pieces. The good meat went back into the pot, with the rest of the ingredients for another 90 minutes or so. Served with a crusty loaf of French bread, it was the perfect Monday night meal.

Under The Sea

It’s no secret that I have a (mild) obsession with Anthropologie. And since a good friend of mine works there, I’m very fortunate to have a discount card! Yahoo! I love these new octopus home items from the spring collection. I know the window treatments are a bit kooky, but I think they’d be perfect for a cottage by the sea.