11 Meals that Only Need One Bowl

Entertaining

We all know that as life gets busy it can be really easy to skip a home-cooked meal. From Postmates to drive-throughs there are a million ways to get a quick bite. But you sacrifice so much when you take the easy way out. It costs way more money and usually is way worse for your health. So even as I’ve been swamped with projects of late, I’m staying committed to eating at home. How? Enter the one-bowl meal. A one-bowl meal is the perfect busy person solution. You just make sure your refrigerator (and pantry!) are crammed with ingredients, make sure your spice cabinet is stocked and you can reach in and whip up any one of these bowls for virtually any meal. They’re really all-day friendly. I recently made this delicious bowl that’s now on heavy rotation, but I’m also constantly pinning new ideas. The following 11 one-bowl meals are on the top of my must-make list for the rest of the month. I’m confident these will keep me and the fam well-fed until May.

For all the avocado toast lovers out there, why not eat it in bowl form?! This salad combines some yummy bread chunks with avocado, but adds pickled shallots, toasted seeds and feta. Definitely next level. I’m all over it. The recipe is here.

When in doubt, put an egg on it. That is my mantra when it comes to one-bowl meals. When it’s a Turkish egg drizzled in a spicy butter sauce I’m jumping for joy. This bowl is in the detox vein but gives you some full-fat goodness that will keep you satiated for hours. She’s real purdy too. The recipe is right here.

Seeds toasted with Tumeric give this chickpea salad a hearty, Moroccan vibe. I’m into it.

This recipe for overnight oats is one part breakfast, one part lunch. Yes, it’s foundation is oats – traditional breakfast fare, but the addition of miso-braised kale and scallions and furikake season takes it to a savory place that’s perfect for lunch. But then you also add a soft boiled egg so really, I think this dish is one of those any-meal types. Regardless its beautifully delicious and possibly want I’m going to make tonight! Deets are here.

Bowl recipes typically include super ingredients and this one features a motherlode. Quinoa, kale, spinach avocado, almonds, coconut oil, sprouts and of course an egg. They call it a Green breakfast bowl, but this just might be what I’m having for dinner tonight!

This salad recipe had me at halloumi cheese. Have you ever had it? It’s this kinda soft, kinda firm squicky greek cheese and I.love.it. Fried halloumi combined with lentils, cucumber, and some charred tomatoes sounds like the perfect combo to me.

Smoothies are a no-brainer for breakfast, but if you want to take a little more time to slow down, set some intentions, or simply scroll Instagram for a few minutes, a smoothie bowl is a perfect solution. A smoothie bowl lets you add all kinds of favorite toppings. You’d be amazed how much more mindful you are when you actually have to chew. Check out this recipe from the Apt34 archives right here.

I love any recipe that includes smoked salmon but when you add dukkah – my favorite spice blend du jour – things get really delicious. This is the perfect dinner salad idea. Hearty, flavorful and pretty too.

Sweet spring carrots are now popping up everywhere. This lovely carrot ribbon salad with orange tahini dressing would be the perfect light lunch. Get the recipe here.

Have you ever seen a prettier smoothie bowl? I love the idea of dressing up a green smoothie with toasted seeds, berries, kiwi and mint. I’m confident mine won’t look as gorgeous as Gather & Feast’s, but I’m ok with that.

Chickpeas are a reoccurring star of these bowls, but it makes sense – they’re just so versatile. Packed with both fiber and protein chickpeas take on virtually any flavor profile you assign them. This Moroccan spiced chickpea bowl adds garlic, chili powder, cumin, turmeric and garam marsala for Moroccan flare. Cucumber and good greek yogurt counterbalance with some coolness. And the combo is just delicious.

For even more easy healthy recipe ideas, CLICK HERE.

Recipe: Healthy Mushroom Spinach Egg Skillet

Entertaining

As my son about to turn three, it’s an obvious time to reflect on how I’m doing after three years of motherhood. Emotionally, mentally, physically. Because being a mama is the freight train that everyone can warn you is coming, but you have no idea what that means until you feel the full impact. And of course, we’re constantly bombarded with “the look how she bounced back in six weeks” narrative. Puh-lease. But there are a lot of things mothers can do to help take care of themselves which is why I’m thrilled to be partnering with Atkins to share a healthy recipe from their new lifestyle book, Atkins: Eat Right, Not Less.

I’m the first to say I did not bounce back from having a baby in six weeks. Nor six months. And if I’m honest even after nearly three years, I’m still very much a work in progress. And I was incredibly healthy and fit going into motherhood. But I do not feel like I have a fully functional, fit and ultra-healthy post-partum body – not the one I had when I became pregnant. But I’m determined to do something about it. While I’ve upped my fitness regime some, I know ultimate health comes from what you put in your body. I’ve been documenting my attempts to return to the kitchen of late. But I’m particularly excited to have a book like Atkins: Eat Right, Not Less as its packed with really delicious, and importantly for this busy, tired mom, really quick recipes that are low carb, low sugar and packed with healthy vegetables – just in time for spring.

As I flipped through the lifestyle book, a ton of recipes jumped out at me. Cauliflower Bisque, Green Goddess Salad with Shrimp & Lemon Tahini Dressing and Chipotle Lime Zucchini Crisps sound particularly good. But I stopped at the Mushroom Spinach Egg Skillet because a) I already had every single ingredient in my fridge, b) I love recipes that I would gladly eat for breakfast, lunch or dinner and c) I am a sucker for a one pot meal.

This dish delivered on its promise. It was super easy to make, packed with great flavor and totally guilt free. I would only maybe add a little sriracha for an extra kick. I know that if I focus on these nutrient-rich, low-carb recipes and put my beloved pasta on hiatus, I can get back the vibrant, healthy body I still miss. Or at least I can have a lot of delicious fun trying! Keep scrolling for the complete recipe below.

RECIPE: Mushroom Spinach Egg Skillet

Ingredients
Olive Oil spray
1lb baby spinach or spinach leaves, chopped
1lb button or cremini mushrooms, thinly sliced
1/2 small yellow onion, finely chopped
3 small garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
¼ teaspoon freshly ground nutmeg
1/3 cup heavy cream
4 large eggs
1/4 cup grated Parmesan cheese

Directions

Coat a large skillet with olive oil (spray if you have it) and place over high heat. Wilt the spinach in batches (I also added kale to my version to beef up the chewiness of the dish) cooking each batch 1-2 minutes and transferring to a bowl as you work. Coat the skillet with the olive oil spray again and add the mushrooms, onion, garlic, salt, pepper and nutmeg.

Cook 4-5 minutes, stirring often until the mushrooms and onions soften. Return the greens to the skillet and stir well. Turn the heat to low, and stir in the cream.

Using a wooden spoon, make four wells in the vegetable mixture to hold the eggs. Crack the eggs into the wells, and cover. Cook on low for 3-4 minutes. Sprinkle with the cheese and cover, cooking for another minute or two until the cheese is melted and the egg whites are cooked through.

Spoon out an egg and the veggie mixture its nestled in and serve in a soup plate. Repeat with the remaining eggs and enjoy!

For our archive of healthy recipes, CLICK HERE.

For more of my experience with motherhood, CLICK HERE.

This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine. All thoughts and opinions are 100% my own. Thanks for supporting collaborations we’re excited about and that have kept Apt34’s doors open.

The Perfect Spring Cocktail Recipe

Entertaining

It’s the first day of spring which means it’s time to celebrate! I might have done a little too much celebrating for my friend’s birthday last night which is why this post is coming at you at noon, but better late than never. Last week I shared my new favorite recipe, the ultimate crowd pleaser Chilaquiles Verde. If you missed it, (and the huge sneak peek of my kitchen!) click here. Today we’re back with a spring cocktail also straight from the Doña Tomas brunch menu. This one is a perfect refresher to usher in the new season, but it comes with a little kick that is guaranteed to impress your friends. But really any cocktail novice can knock this baby out. I give you the Celorita.

Now, she’s a little herbaceous, a little spicy and most importantly, incredibly delicious. Mezcal adds an additional depth of flavor and a touch of agave offers the perfect hint of sweetness. And I think her happy green color is just perfect for spring. You could definitely pair this cocktail with food or simply enjoy one on the first semi-warm day of the season (I’m counting down, aren’t you!). No matter when or where you decide to mix up a Celorita, you’re definitely going to want to give this baby a try.

RECIPE: THE CELORITA

Ingredients
6 slices celery
2 slices cucumber
8-10 cilantro leaves
.5 oz agave
1.5 oz habanero infused vida mezcal
1 oz pineapple juice
1 oz lime juice
slice of cucumber & chile salt for garnish

Directions
Muddle the celery, cucumber, cilantro, and agave in your cocktail shaker. Put your back into it a bit. Then add the vida mezcal, the pineapple juice and the lime juice and ice. Shake it like crazy, and strain over fresh ice garnish with cucumber dipped in chile salt

Dare you to ditch mimosas and serve this baby at your upcoming Easter brunches! Don’t forget to check out why I so love Doña Tomas here.

For our entire cocktail archive CLICK HERE.

How to Make Classic Mexican Recipes at Home

Entertaining

I know St. Patrick’s day is just days away, but I’m not really a beer drinker (mama likes wine), nor am I a huge fan of soda bread, corned beef or shepherd’s pie. But that doesn’t mean I don’t want to be able to cook some crowd-pleasing celebratory food! I just choose to get a little more multi-cultural with it. Case in point, my love of all cuisines Mexican. Mexico has a special place in my heart – I travel there frequently and was married there. Living in San Francisco, I indulge in good Mexican food on the regular. But when cooking at home, I rarely branch out from a taco. So when Dona – of my favorite restaurant Dona Tomas fame – offered to teach me of few of her amazing Mexican recipes, I jumped at the chance to learn. And I’ve got a guaranteed crowd pleaser for you today.

Dona has taken culinary journeys through multiple regions of Mexico over the last 20 years, gathering inspiration and insights from the wide variety of local cuisines. She’s also worked with a variety of chefs like Rick Bayless among others, but when she asked what I wanted to learn to make I went with my gut – and it said Chilaquiles.

(ps, welcome to my kitchen!)

Now Chilaquiles certainly isn’t a fancy dish. Its origins basically come from having grabbed whatever was available in the cupboards and whipping up a meal – as it is with a many a provincial dish. Chilaquiles is also often considered hangover food (and it is rurl good for that). But really good Chilaquiles is a meal I’d happily eat for breakfast, lunch or dinner. It’s just so satisfying and when done right, extremely flavorful. As I learned from Dona – the secret is all in the sauce.

To make Chilaquiles Verde, the key is making the perfect Verde sauce. The ingredients are few: tomatillos, white onion, garlic, jalapeno chiles, cilantro and salt. But the key is soaking the tomatillos overnight to release their skins and their flavor. Then you want to cook the sauce down to get all the flavors to meld before you blend it smooth.

Dona shared a few secrets to making the perfect scrambled egg. She oils her pan with a high-heat oil (grapeseed is great) does not add water or milk and simply keeps the eggs moving in the hot pan. Dona’s number 1 tip: do not overcook the eggs! They should be a little underdone as they’ll keep cooking even out of the pan. Keep scrolling for the complete Chilaquiles Verde how-to below.

DONA TOMAS’ CHILAQUILES VERDE
Sautéed tortilla chips in tomatillo sauce with eggs and cheese
Serves 4

Ingredients
3 cups tomatillos
1/2 white onion sliced
2 cloves garlic
1 to 1 1/2 jalapeno chiles, stemmed and halved
1/2 bunch of cilantro, roughly chopped
1 T salt
10-14 oz tortilla chips
1 cup shredded mild white Mexican cheese
2 T butter
8 eggs beaten (scramble after you prepare the chilaquiles)
kosher salt

Garnishes
1/4 cup thinly sliced white onion
1/4 cup crumbled queso fresco
1/4 cup chopped cilantro
1/4 sour cream or creme fraiché ( thin it with a little milk so you can drizzle it)

To make the sauce:

Combine tomatillos, onion, garlic and chiles in a saucepan and cover with water, bring to a simmer and cook until just softened ( about 15 min). Strain the solids but save the cooking liquid. Puree the solids in a blender with the raw cilantro and then add some of the (1 to 1 1/2 cups) liquid to thin it so it is pourable but not watery. Salt to taste.
Cool.

To prepare the chilaquiles:

Place a large skillet with about 2 cups of the tomatillo sauce and heat it, then add the chips and sauté for about 3 minutes or until they are coated in sauce. Add more sauce if they are too dry and cook a little longer. Then add the shredded cheese, stir and gently mix them. The chips should be slightly crisp but tender, and not soggy.

Remove from heat and divide the mixture onto four small plates. Scramble the 8 beaten eggs with the 2 T of butter. Salt to taste. Add the scrambled eggs to each plate and sprinkle with the onion, queso fresco, cilantro and drizzle with creme fraiché. Serve immediately.

This dish, while relatively easy, definitely gives me a little swagger in the kitchen. I can whip it up for my family (or finally have friends over!) and know I can makes some truly delicious and enjoy the process while I do it. If I close my eyes real tight I could also be on a beach somewhere in Baja.

And be sure to check back. Next up will be one of Dona’s famed cocktails.

For the rest of my favorite recipes, CLICK HERE.

original photography for apartment 34 by andrea posadas

Soup to Warm the Soul & Detox the Body

Recipes

Back in the day, what I like to call my PK period (pk= pre-kid), I was huge on the new year’s cleanse craze. Be it the Goop cleanse, the Food & Wine cleanse, Whole 30, paleo, juicing – if there’s a clean eating trend, I’ve tried pretty much all them. Fast forward to today, and I’m happy if I just get a chance to eat during the day. That being said, I have been making a concerted effort to get back in the kitchen and away from my food delivery apps. Which brings me to my first recipe post of 2018.

Cooking for me these days requires three things: ease, speed and family friendliness. Thankfully, this amazing soup meets all three criteria. There is no time for massive meal planning, hours prepping all these “clean” recipes with crazy ingredients and certainly no dry January. I need some wine to look forward to in the evenings! But this soup contains only five ingredients (plus spices) – all of them I already had in my pantry or fridge – and took less than 30 minutes to make. This soup is creamy and filling without a spot of dairy or a lick of gluten. It has a touch of heat courtesy of cayenne. Seriously, you’re going to love it.

DETOX CARROT LENTIL SOUP
(adapted from tone it up)

Ingredients
1 T olive oil
1 yellow large yellow onion (or two small)
3 cups carrots, chopped
1 cup red lentils
1-inch ginger, peeled and diced
1 tsp. cumin
½ tsp. coriander
⅛ tsp. cayenne
5 cups vegetable broth
Salt & pepper to taste
Dukkah spice blend for garnish

Directions
Warm olive oil in a large pot over medium heat and add onions. Sauté for 3-5 minutes being careful to stir regularly so they turn translucent but don’t brown. Add carrots, lentils, spices, and salt. Saute for 1 minute until fragrant. Add broth and bring to a boil, then reduce to a simmer and cover. Let cook for 20 minutes. Carefully pour into a blender (or use an immersion blender – my fave) and blend on low until smooth. Spoon into bowls and top with Dukkah – a traditional middle eastern nut, seed & spice blend that adds a deliciously warm savory flavor.

If you are looking to add some more “clean” recipes to your repertoire, you might like the following:

My favorite pseudo-pasta recipe

Homemade udon

Homemade pho

A crazy satisfying salad

And another one

Three (healthy!) sauces that make anything taste better

An (almost) guilt-free dessert

Any go-to recipes that you and your body love??

Simply Delicious Crostini Recipe

Entertaining

This time of year it’s way too easy to overindulge on the daily. Holiday parties, cocktails, and heavy dishes are everywhere. I’m looking for ways to eat light, fresh and most importantly quickly as there are just too many things to get done every day! That’s why I’m obsessed with this simple but delicious crostini recipe made with Alouette Garlic & Herbs Soft Spreadable Cheese. It’s the perfect for a quick and easy lunch, but you could also whip up a batch to serve at brunch or even bring as your contribution to a holiday party. Scroll below for the full recipe!

Zucchini Toast with Alouette Garlic & Herbs Soft Spreadable Cheese

Ingredients

1 zucchini sliced
1 slice rustic bread
1 watermelon radish sliced
Alouette Garlic & Herbs Soft Spreadable Cheese
Coarse Sea Salt
Fresh chopped parsley

Directions

Preheat oven to 400 degrees. Place zucchini slices on a cookie tray, brush zucchini slices with olive oil, and roast until edges brown 5-8 mins. Toast your bread (I like to grill mine on the stove with butter!). Cover bread with a generous amount of Alouette Garlic & Herbs Soft Spreadable Cheese. Layer on roasted zucchini & freshly sliced watermelon radish. Top with coarse sea salt & chopped parsley. Enjoy!

This recipe was so much fun to make that we actually made a video demonstration of it! Check out Instagram later today for the exclusive.

For our entire recipe archive CLICK HERE.

This post is in partnership with Alouette Garlic & Herbs Soft Spreadable Cheese. All thoughts and opinions are 100% my own. Thanks for supporting collaborations that we’re excited about and that have kept Apt34’s doors open.

Dishes for the Vegetarians on Turkey-Day

Entertaining

Friends, I’ve got to admit that this whole Thanksgiving is next week thing has caught me off guard. I wish I could say I have my Thanksgiving table designed, my menu set or even my house remotely ready for the impending onslaught of guests. I’m a blogger, I’m supposed to have it all together. Instead, I’m crossing fingers my dining chairs show up in time, I’m frantically pinning center piece ideas and trying to figure out what to cook to satisfy a wide range of dietary restrictions. Specifically, I’ll be hosting a vegetarian this year and rather than make them simply survive on side dishes, I want to serve a stunning veggie main event. I’ve started banking ideas but would love your advice.

You don’t typically think of cheese at Thanksgiving, but if you’re skipping the meat, it seems it would be nice to have something with some heft – like burrata! This Honey Butter Roast Acorn Squash with Burrata & Pomegranate definitely has a lot going on, but I think it all sounds pretty delicious.

I’m a huge sucker for celery root. It has a wonderful hearty flavor and is wonderfully filling. Combined with bright, acidic balsamic roasted beets and a punch of pearl onion, this celery root puree could definitely hold up on its own.

Sweet potatoes are certainly a Thanksgiving staple, but I think this roasted sweet potato dish would stand out when spiced up with maple and harissa. It’s rare to have something with a little heat on the Thanksgiving table.

Risotto is one of my all time favorite things. I certainly think it makes a delicious main dish. While time consuming to prepare, making a nice risotto would certainly offer a nice opportunity to sip some wine and do some stirring.

This dish combines so many of my favorite ingredients – kombucha squash, sautéed collard greens, quinoa. I’ve never tried a black radish, but I certainly love the look. This recipe just might have to be on my holiday table, regardless of who it is for.

Gnocchi is a classic on any Italian table. Mushrooms, arugula and a walnut pesto makes this version particularly flavorful, rich and hearty. I wouldn’t miss turkey if I had this recipe in front of me.

So, I’d love your help. If you are or know a vegetarian, what would you enjoy for Thanksgiving? Do you have any go-to recipes in your back pocket? I would love to find the perfect dish!

For more Thanksgiving inspiration, CLICK HERE.

recipe 1 via half baked harvest / 2 via downshiftology / 3 via tending the table / 4 via camille styles / 5 via a daily something / 6 via pinch of yum

RECIPE: Orecchiette With Kale, Fennel, & Sausage

Entertaining

‘Tis the season for some serious cooking, but thankfully for us novices, help has arrived just in time.

I’ve been counting down the days for Cook Beautiful, the long awaited cookbook from blogger extraordinaire Athena Calderone, to arrive and it’s just as stunning as I hoped. If you don’t know Athena, you must explore her site EyeSwoon immediately. An interior designer, entertaining expert and all around savant at living your best life, I’ve long wanted to tuck myself into Athena’s world. After years of long distance admiration, we finally had the pleasure of meeting at my farewell to summer dinner in New York last month. My favorite thing about Athena is the ease she brings to her swoon-worthy style. Cook Beautiful marries her love of amazing recipes with all the tips and tricks you need to bring friends and family around a meal that is as gorgeous as it is delicious. Athena has even curated seasonal playlists for each section of the book!

I know I’m going to turn to Cook Beautiful for months to come – that’s why I’m so excited to co-host Athena’s book signing event at Williams-Sonoma next week and you’re invited! There will be a cooking demonstration, delicious bites, good drinks and knowing Athena – a stunning party. I do hope you’ll join us. You can purchase tickets for the event right here.

For those of you not in San Francisco next week, I did happen to snag a recipe from Cook Beautiful to whet your appetite. Who can resist a classic pasta dish?!

RECIPE: Orecchiette With Kale, Fennel, & Sausage
Serves 4

Ingredients
¼ cup extra-virgin olive oil
1½ lb. ground pork sausage, removed from their casings (half-and-half mix of sweet and spicy)
4 cloves garlic, smashedand chopped
1 shallot, thinly sliced
1 tsp red pepper flakes (optional)
1 fennel bulb, cored, quartered, and thinly sliced
½ tsp kosher salt, plus more for seasoning
2/3 cup chicken stock
1 bunch lacinato kale, ribs removed and roughly chopped
1 lb. dried orecchiette pasta
Grated Parmiggiano-Reggiano cheese, for serving
Freshly cracked pepper, for serving

Instructions
1. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring and breaking up the meat, until it’s browned on all sides, 7 to 10 minutes. Remove the sausage with a slotted spoon and transfer it to a plate.

2. Add the garlic to the same skillet and sauté for 2 minutes, until light golden. Add the shallot and cook for 2 minutes more. Add the red pepper flakes, if using, and cook until fragrant, about 30 seconds. Add the fennel and salt and sauté until the fennel has softened, 3 to 5 minutes. Add the stock and cook a few minutes more.

3. Bring a large pot of salted water to a boil over high heat. Add the kale to the boiling water and blanch it for 2 to 3 minutes. Using a slotted spoon, remove the kale and add it to the skillet, along with the sausage. Return the water to a boil and add the pasta. Cook according to package directions until al dente.

4. Drain the pasta into a colander, making sure to reserve 1 cup of the cooking water. Add the pasta to the skillet and cook it with the sausage and kale over low heat for 1 to 2 minutes. If the pasta is dry, moisten it with the reserved pasta water, adding ¼ cup at a time. Check and adjust the seasoning.

5. Finish the pasta with grated cheese and freshly cracked pepper. Serve immediately.

I do hope to see you at Williams-Sonoma next week!

Recipes excerpted from Cook Beautiful by Athena Calderone, published by ABRAMS c 2017. Photographed by Johnny Miller.

Six Fall Cocktails to Sip Now

Entertaining

Hey friends. So it’s October. OCTOBER. Feel weird to you too? I mean, where the heck did the first three quarters of 2017 go?? The world also seems to be insane right now. INSANE. Sadly, that no longer feels so weird. I haven’t gotten a chance to recap my recent trip to Kauai – both in terms of the amazing travel discoveries I made, nor in terms of the personal revelations that a week of being fully unplugged brought. A post about both is coming forthwith, but in the meantime, I won’t lie. I also cope (while calling my member of congress for the umpteenth time this year) with a stiff drink in hand. You too? Thought so. That’s why I’ve gathered six fall cocktails that, like my mood, are a bit dark, but will get us through the next week at least.

‘Tis the time of year to drink bourbon. I’ve been slow to acquire a taste for it, even as it’s become the spirit de jour, but I’ve been sampling cocktails that can help bring my palette along. Thankfully, our Apple Spice Bourbon Flip from a few years back does that quite nicely. You can find the recipe right here.

Rosé and bourbon? You had me at hello. This Rose + Rosé Bourbon cocktail puts a lighter twist on a fall drink. And I love any cocktail that includes my go – wine. Adding it to my rotation stat. The recipe is here.

But if whiskey isn’t your thing, I get it. That’s why I snuck this Mango + Black Pepper Gin & Tonic in here for you. It’s herbal, it’s spicy, but still light. Sometimes we all need a little kick to keep going right? I think this cocktail will definitely give that to ya.

Our Pomegranate & Blackberry Lemon Drop looks dramatic and tastes even more so. It’s a one-two punch of sweet and sour that I particularly love. It also just looks broody and moody. Perfect this time of year. The full recipe is right here.

You can’t really go wrong with an Old Fashioned – they’re called classic cocktails for a reason – but I’m intrigued by my girl Cassandra’s additions of Walnut Liquor. A little nutty perhaps? (heehee). But damn good nonetheless. Do give this guy a try.

This pretty number mixes blood orange, lemon and whiskey into a delicious little citrusy mixture that is the ultimate combo of sweet, savory, acidic and bitter. Though I can’t quite tell if I’m describing a drink or my inner dialogue. Regardless, I’d gladly have one of these in my hand right now.

It can be hard to know what to do when so much feels beyond our control. But I firmly believe any positive action works to counteract the negative attempting to besiege us.

Also, CLICK HERE to see how you can help hurricane victims in Puerto Rico. CLICK HERE to see how you can help shooting victims in Las Vegas. CLICK HERE to see how we can work to take our country back.

cocktails in order of appearance: apartment 34 // hello glow // sprinkles and sprouts // apartment 34 // coco kelley // holly & flora

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