{Please & Thank You; July 7th}

Hello all!! Happy Wednesday. I am so exhausted already after a 2 day work week...The next 3 days I will be working on a large shop update...so stay tuned! Lots of cute summer pieces and accessories you'll love! Also, a Friday DIY since I missed yesterday's. Here we go!
Q: Although it's nerdy, have you ever given any thought into getting into the world of cosplay? Lost of pretty detailed DIY people and work there!
A: To be honest, I had to google what cosplay was! I've never really been into anime personally, so it doesn't really interest me, but I completely respect those who participate in it!! The amount of time and energy is amazing and the results are often identical to the character they are trying to portray.

Q: Hi Chelsea! Could you maybe post the recipes for the dishes you mentioned in your 4th of July post? Thank you!
A: Of course!! Most of these are just things I've thrown together in the past, but here is how it's done...

Corn on the cob with cayenne pepper and sea salt

Take each piece of corn, and peel back the leaves and silk. Remove all silk but leave the leaves. Creating a rub from butter, cayenne pepper and sea salt, brush the rub onto your corn cob and fold back the leaves so they wrap around your ear of corn. Use twine or bbq string to hold everything in place and set on your bbq for up to 15 minutes. The rub will have soaked into the crevices of the corn and will leave you with a spicy//yummy treat.

Bell peppers stuffed with feta cheese, baked tofu marinated in peanut sauce, mushrooms, cilantro and thyme

Begin marinating your tofu in peanut sauce 2-3 hours prior to baking. Cut the top of each bell pepper off, and clean out the insides, removing all seeds. In a small saucepan, on low heat, saute your marinated tofu pieces and crumble them up, till edges turn a golden brown color. Remove from heat. Next, chop up cilantro and thyme leaves, about 2-3 of each and toss into saucepan with crumbled tofu. Add feta cheese and stir for :30 seconds. using about 1 cup of tofu mixture, fill bell pepper and replace top. Place in pre-heated oven at 375 degrees for 2o minutes. Remove, let cool and enjoy!

Berry Salad with farm-fresh berries and mint

Using 2 tablespoons of honey, 1/3 cup water and 1/4 cup sugar, combine in small bowl. Drizzle over farm fresh berries and toss. Tear mint leaves and add to tossed mixture. Serve chilled. It's super delicious!!

Q: What college did you go to?
A: I attended Southern Oregon University, with interest in Musical Theater and Art History. Scholastically, it was wonderful and I really enjoyed my classes. However, it was emotionally draining as I was only 17 and trying to keep up with 24 year olds. Not the right place for me at the time.

Trying New Things:

This week, I spent too much time outside, but I enjoyed every moment of it!!
1. Walk It Out

This week I hiked the Pacific Crest Trail 3 times with my lovely pup Munchie! She loves getting dirty SO much, it's adorable!! Just look at her, what a mess!2. Hearing Is Believing
This week, Thom Yorke, Local Natives and the Punch Brothers have been the soundtrack to all my activities. I love them all, but the Local Natives are just climbing the charts in my personal list....so so so good. If you haven't heard them, please delight in doing so here.
3. Reading Rainbow

Thomas Pynchon's V. was incredible.... I am now onto my favorite author, Jonathan Safran Foer's new book Eating Animals. It looks incredibly good with a complicated subject. Looking forward to diving in this evening.Hope you are all having a wonderful day!

xxoo chelsea