Puppy Problems Quick Fix

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I have two adorable puppies, who I love very much. They are loveable, playful and loyal. They are my children and have a million different pet names. They make me happy every single day EXCEPT when they chew my house, baseboards and furniture! It drives me absolutely nuts. I love our little home and these little pests keep ruining it! The worst spot they chewed is on the window frame around the pretty window above our couch. It’s in the worst place possible because it’s the hub of house, where I spend all my time when I’m home. So, to solve this horrible eye soar I used a wood filler and paint to save myself from tears.  It’s not perfect, but it’s a million times better.  Here’s what I did:

IMG_9284 Thanks Piper for the new artwork in my house.

IMG_9294 Step 1: Fill gaps with wood filler.

IMG_9295 Step 2: Smooth filler with your finger. You can use a scraper to make sure it’s flush with the wall.

IMG_9299 Doodle waiting for it to dry.

IMG_9363 Step 3: After it dries, sand the wood filler with medium sand paper.
20140925-104214.jpg Step 4: Paint (with an audience)

IMG_9381 Dood thinks it looks much better!  Fingers crossed they are over their chewing stage!

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Pumpkin Spice Oatmeal

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Fall is here! Can you believe it? I can’t! I don’t think Mother Earth here in so-cal believes it either. In honor of the first day of fall I made myself a little pumpkin spice oatmeal. Although it doesn’t feel like fall with the temperature in the 90s, I am super excited for fall. I love fall for several reasons because the leaves change colors, the weather cools down, my birthday (in 2 weeks), and it means the holidays are soon! Happy fall everyone! 🙂

Pumpkin Spice Oatmeal
Ingredients:
1 cup of cooked steel cut oatmeal
2 tbsp pumpkin puree
1/2 tsp pumpkin spice blend, plus a pinch
1 tbsp agave
1 tbsp milk
pepitas/pumpkin seeds/flax seeds
whipped cream

Directions:
Heat pumpkin puree with pumpkin spice over medium heat to warm through. Add the agave and milk and mix until smooth. Mix the pumpkin puree with the oatmeal. Top with whipped cream, pepitas and pumpkin spice plus an extra little drizzle of agave if you feel so inclined.

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Links to Make The Weekend Come Back Sooner

Andrew and I had a really nice weekend, but boy it flew by! How is it the work week already? We hung out with friends and family, and fixed up the house a little. We bought a new pot for my indoor plant and it made my day. It’s incredible how just spending 20 bucks (and on a pot of all things) can make me so happy! Hope you all had a great weekend. Happy Monday!

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1. I LOVE caramel apples. A twist on my favorite and just in time for the start of fall: Salted Caramel Apple Cake.

2. Enviable walk in closets from Pinterest.

3. The secret to making your favorite chocolate chip cookie.

4. Andrew and I often fall asleep to Friends. In honor of the 20 year anniversary of the premiere: Friends cast then and now.

5. Since pantyhose tend to be a single time use with me, I love these unusual uses for pantyhose.

6. Fall, fall, fall! That means winter squash recipes are about to take over.

Links to Make the Weekend Come Back Sooner

I spent the weekend trying not to melt.  It was 107 this weekend.  How is that possible?!?  That’s just insane.  And of course it happened to be the weekend we needed to help my brother in law move into his new apartment.  It was hotter than heck out there.  Thankfully we survived and spent the rest of the weekend in the air conditioning and binge watching The Killing.  I hope everyone else in LA survived the heat!  Here are some fun links to distract you from work and the extreme temps.

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1.  I must make this herbed tomato and roasted garlic tart to celebrate the last few days of summer.

2.  Love these beauty swaps for fall

3.  Who would have thought outdoor kitchens could be so gorgeous?

4.  The best way to have an apple a day: apple desserts for fall.

5.  Just another reason to love France: what French kids eat for school lunch.

6.  I’ve lived in Los Angeles my whole life and I still haven’t hit some of these spots on road trip LA guide.

Poulet aux Champignons (Chicken with Mushrooms)

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After visiting Andrew’s family in France this summer, we have been trying to do French Fridays.  On French Fridays we speak French, eat French food and watch a French movie.  It’s a fun way for me to practice speaking and understanding French and an excuse to make delicious food.  Together, Andrew and I cooked Poulet aux Champignons avec une sauce au vin blanc (Mushroom chicken with a white wine sauce) from The Little Paris Kitchen cookbook.  To make it a little bit healthier I substituted Greek yogurt heavy cream.  It cuts calories and adds a little tangyness.  We served it over whole wheat farfalle pasta.  It was so tasty! After dinner we watched our all time favorite movie The Intouchables. If you haven’t seen it before I highly recommend it.

P.S. You can see my posts from France here: countryside, countryside 2, belle vie, au marché, au revior.

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Poulet aux Champignons avec une sauce au vin blanc (The Little Paris Kitchen by Rachel Khoo)
Ingredients:
Sauce:
2 tbsp butter
1/4 cup all purpose flour
2 cups chicken stock
1/3 cup dry white wine
4 tbsp heavy cream (I used nonfat Greek yogurt)
1 tsp lemon juice
salt and pepper

chicken:
2 tbsp butter
1 lb chicken or turkey breast, cut into chunks
8 oz button mushrooms, sliced
a handful of finely chopped tarragon or parsley (I like tarragon)

(I used whole wheat farfalle pasta, but you can use any other pasta or rice)

Directions:
To make the sauce:
Melt the butter in a large pan over medium heat. Add the flour and beat hard until you have a smooth paste (roux). Continue to beat until the roux begins to have a golden color. Take off the heat and gradually add the stock, whisking constantly.

Place the pan back over medium heat and simmer gently for 10 minutes, whisking frequently to ensure none of the sauce burns on the bottom of the pan. If the sauce becomes too thick, whisk in a little more stock.

Add the wine and continue simmering for 10 minutes, then take of the heat and whisk in the cream (or Greek yogurt) and lemon juice. Taste for salt and pepper.

While the sauce is simmering, melt the butter in a large frying pan until sizzling, add the chicken and fry for a few minutes until golden. Add the mushrooms and fry for another 5 minutes or until the chicken is cooked through.

To serve mix the sauce with the chicken and mushrooms (serve over pasta/rice) and sprinkle with some fresh tarragon.

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