Well, today is the day. After a few months of redesigning this little website, a refreshed Restored Style is live. There are still plenty of kinks to work out, copy to add, and photos to adjust, but at some point you just gotta jump.
I’m hoping you guys will hang in there as we figure a few things out…fingers-crossed no big tech hiccups arise. I’ll be back tomorrow with an actual post, not just a minor announcement:).
Somehow, I missed my March Pinterest favorites post, so I was bound and determined to not miss this month’s most coveted Pinterest finds. We’re just now beginning to see the sun here in Portland, and I’m itching to get a few new spring time accessories. I figure if I start saving now, I can purchase a handful of fun items before the sun actually stays for good…which won’t be until July:).
For sources and info, follow me on Pinterest here. Happy Monday!
Friends. Don’t fall over but I have three posts scheduled this week. Three! I seem to be getting into the groove at the new gig, and I’m settling in nicely. It certainly feels good to be back in the blogging saddle again.
This post has actually nothing to do with our regularly scheduled programming. It’s about a book that you all must read. I’m sure most of you have heard of it before, and some of you have probably already read it. “Lean In: Women, Work, and the Will to Lead” by Sheryl Sandberg is one of my favorite books I’ve read this year. I finished each chapter feeling like I wasn’t alone in my fears and challenges in the working world. Sheryl shares personal stories, fascinating data, and calls for us to take charge of our careers. But she does so in a way that is extremely relatable, which is somewhat hard to believe, given the fact that she’s worth millions of dollars and one of the most powerful woman in the world today.
Particular points that especially resonated with me were “don’t leave before you leave” and “sit at the table.” I won’t spoil the fun for the folks that haven’t read the book, but these simple phrases have big-time meanings that can truly change the way you work and view your career path. “Lean In” also came at the perfect time in my life, as I’d just accepted my new position at Schoolhouse Electric. It made me think really, really hard about the kind of employee, boss, and woman I want to be in the workforce.
I’ve already lent my copy out to a pal, but when it I get it back, it’s up for grabs again. Any takers? With a little work (okay, maybe a lot of work) and a new mindset, I absolutely believe big things are in store for our generation of women.
First of all, thank you for all the sweet comments about my new gig. I’m over the moon excited, and I think I’ll be learning a lot in the next few months. I’m sure there will be some growing pains, but I’m up for the adventure:).
Anyway, this winter was a long and dreary one for us Portlanders. The days were gray and cold. I spent a good deal of time in the kitchen cooking and trying new semi-healthy comfort food recipes. I ran across a few gems, and I also made some not-so-good dinners too. Kyle’s an excellent sport and eats whatever I make him, but I’m always super pumped when I try a recipe that I can’t wait to make again. That’s certainly the case when I gave Mama Leone’s Chicken Soup a whirl. This recipe was one of my best recent finds…
1/2 lb boneless skinless chicken breast
2 teaspoons kosher salt, plus
extra kosher salt, for chicken breasts (divided)
1/2 teaspoon black pepper, plus
extra black pepper, for chicken breasts (divided)
1 tablespoon vegetable oil
4 teaspoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour (substitue GF, if needed)
8 cups fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3/4 cup whipping cream
2 cups thinly sliced fresh spinach
Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.When cool enough to handle, dice the meat and set aside until needed.While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.
I added a little avocado on top to add some color, and we feasted on this recipe nearly a half a dozen times this past winter. When I find a keeper, I stick to it. This soup is also a bit more hearty than a few other ones I made, which is an added plus. It really feels like a full meal, and a good one at that.