Eating In // One Pot Tomato-Poached Eggs with Chickpeas


Me and Austin eat a lot food featured in the legume family. Legumes are filling, nutritious and extremely cheap. You can make this meal with stuff you likely have in your pantry. Perfect for a meatless Monday or whatever. I don't have to tell you that this recipe is easy because you can see for yourself. We hope to make more recipe videos in the future. Let us know what you think!
-Megan

The Goods: 
  • 1 16 oz can of crushed tomatoes
  • 1 16 oz can of chickpeas
  • 2 tablespoons olive oil 
  • 1 small onion, diced 
  • 2 cloves of garlic, thinly sliced
  • 3 green onion, sliced 
  • 1 tsp ground cumin
  • 1 tsp ground fennel 
  • 1 tsp ground coriander 
  • 4 eggs 
  • 1 avocado 
  • sour cream for topping 
  • Fresh toasted bread for serving (also great over rice or tortillas)

Directions: 
1. Heat olive oil over medium heat in a large dutch oven. 

2. Sautè onions and garlic until fragrant (about 2 minutes); add chick peas, spices and tomatoes and bring to a simmer for 5 minutes. 

3. Drop the eggs in one at a time, don't move them or anything. Turn the heat to medium-low and place the lid on top. Cook for approximately 7 minutes or until desired doneness of eggs. 

4. Serve atop toasted bread, rice, or tortillas and top with green onions, sour cream, and avocado. 




Recipe: Megan Forbes

Photos & Video: Christina Hussey
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Cocktails // Rosè + Kombucha Mimosas


One of the treats of my adulthood is to have brunch and drink Mimosas with my mom. It's like, all the kids have been brought-up and are functioning (at times) adults. At this point we can all sit back and relax and celebrate that fact. So, happy Mother's Day to all of you moms. Try our take on a mimosa by using electric pink beet kombucha and sparkling rosè.
-Megan

Ingredients: 
  • Sparkling Rosè
  • Beet Kombucha or whatever flavor but this one is pink...so.
Mix the two beverages in equal parts, serve chilled. PS...it's healthy because it's Kombucha ;)


Recipe & Styling: Megan Forbes
Photos: Christina Hussey
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DIY // Clay Statement Earrings


 
If you can cut out sugar cookie dough, you can make these earrings. By the way, you should make them. If you are struggling to think of a gift for Mother's Day or any other day, I think you've found the answer you're looking for. 





Supplies:
  • Gold and silver fishhook ear wires
  • Gold and silver jump rings
  • Two pair needle nose pliers 
  • Sculpey or Fimo polymer clay 
  • Rolling pin 
  • Toothpick 
  • Sheet pan 

Directions:
1. Start by preheating the oven to 230 degrees F (or whatever the instructions are on your clay pack.)

2. Roll your clay out using your rolling pin and then cut out the shapes that you would like to have. I like to predetermine what the earring is going to look like before I cut the shapes but whatever works for you is fine.

3. Using a toothpick (I'm sure there's a better tool but it worked fine for me) poke little holes where the clay pieces are going to join together in the final product. They need to be slightly larger than the gauge of your jump wire.

4. Bake the clay according to package directions.

5. Once the clay has cooled, you will need to link the pieces together with the jump rings. This can be done by using pliers to gently pull the rings apart and then poke them through the holes on the clay pieces and gently push them back to closed. It's simple but pliers help tremendously with that part. You will need to alternate the direction that the rings are facing (just like a chain) so the earrings fall lay properly,

6. Now add your fish hook ear wires and you're all set. Let me know if you have any questions! 













DIY & Styling: Megan Forbes
Photos: Christina Hussey
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