I’m in the mood for scarves. Lots and lots of scarves. I plan to wear one every day between now and May 1st. Possibly June 1st, you never know what Spokane has up its sleeve, weather wise.
I’d like to add the following to my collection:
Aside from scarves, I’m keeping warm with lots of fall inspired food.
PUMPKIN PIE creamy buckwheat, again.
1/4 cup Bob’s Red Mill creamy buckwheat, 3/4 cup H20, 2 TBS canned pumpkin, 2 TBS chopped pecans, 2 TBS raisins, LOTS of pumpkin pie spice, 1 1/2 tsp chia seeds and 1 TBS brown sugga
Leftover Husband’s homemade creamy chicken noodle soupand my first container of Stiggi’s Icelandic yogurt.The verdict? Gross. So not worth the price. It was very gritty, like the flouride you used to have to use at the dentist as a kid. Double gross.
DinnerSlow-cooker black beans*
*I walked home during my morning prep and assembled my slow-cooker meal! I LOOOOOVE living thisclose to work!
I planned to add them to a bowl of onion cilantro lime rice, but decided to use the rest of my on-their-way-out tortillas instead.
It was a very good decision, my wraps were heavenly.
What is your favorite way to tie a scarf?
I’m a big fan of the figure eight:
All photos from pinterest, my favorite time killer.