Merry Welcome to my blog page! 

I am so excited to go through this journey with you.  As we go along this path, I plan to post on a frequent basis. I don't want you to get bored, but at the same time I also don't want to bombard you with postings.  Because to be honest, I'm kinda private.  A woman of few words.  But with that being said, my topics might range from the personal, to decorating, to my experience with recent services and purchases, all the way to general musings on life.  I do hope that you will want to come back for more!  Thanks so much for stopping by.

                                                                 Lana

Happy Mother's Day

I wish every woman out there a Happy Mother's Day. If you are a mother, daughter, sister, or aunt; you deserve to celebrate this day. Share today with those you love and show them how important they are in your life.

Mothers

In honor of Mother's Day, I wanted to share a delicious recipe I saw on one of my favorite shows this week. On The Chew, Daphne Oz offered the following recipe from Peasful Kitchen. What makes it so great is that not only do you have a delicious meal for your family, but if you are a new mom, you can also serve your baby some nutritious and fresh food (the pea puree) as well. We love 2-fers. Enjoy!


TARRAGON CHICKEN AND PEA RISOTTO
  • 2 tablespoons olive oil

  • 1 large onion (peeled and diced)

  • 1 cup organic brown rice

  • 3 cups organic low sodium chicken stock

  • 4 organic chicken thighs (bone-in, skin-on)

  • 1 cup pea puree (or mashed peas)

  • 2 teaspoons tarragon (minced)

  • 3/4 cup parmesan cheese (freshly grated)

  • kosher salt and freshly ground black pepper (to taste)

step-by-step directions

  • Heat oil in a Dutch oven over medium heat. Add onion, stirring occasionally, until translucent, about 2-3 minutes. Add rice and stir to coat.

  • Nestle chicken in the rice. Pour in stock and bring to a boil. Lower the heat, then cover and simmer until rice is cooked through, around 30 minutes.

  • Using tongs, remove chicken to a cutting board. Use two forks to shred the chicken, discarding skin and bones. Return the shredded chicken to the pot.

  • Stir in the pea puree, tarragon and parmesan. Season to taste with Kosher salt and freshly ground black pepper. Serve immediately.

 
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