The Elsa Peretti Bone Cuff ($995)

The Lindsay Bangle Stella & Dot ($41 each)

Odette Cuff Stella & Dot ($98)

Faux Leather Cuff Mango ($25)

Ingredients

• 1 pound boneless, skinless chicken breast, trimmed
• 1 14-ounce can reduced-sodium chicken broth
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 3 teaspoons toasted sesame oil, divided
• 2 tablespoons tahini, or cashew butter
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 pound snow peas, trimmed and thinly slivered lengthwise
• 2 tablespoons chopped cashews

Preparation

1. Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
2. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
3. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
4. Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.

Fabric:

A plain, pleated curtain hung behind your bed can give the room a feeling of opulence and coziness. For a dramatic effect you can use a geometric print or bold color. The best part is you can change out the curtains any time you want to make a change in the room.

Screens:

Whether it’s custom-made, found at an antique market or bought at a well-known home store, a unique screen is one of the easiest ways to transform the look of your bed.

Welcome spring into your home with these simple DIY bird feeders. Attract a flock to your backyard and wake up to sounds of spring each morning. Tweet Tweet! Here are a couple options that range from easypeasy to skilled crafters only!

Fabric Bird Feeder

Here are the supplies you will need:

• long fabric scraps and lace; twig spheres (found at our local craft store) or pine cones (you know, Girl Scout style); peanut butter; birdseed; scissors

Step 1: String the fabric scraps and lace through the spheres (we used small scissors to help push the fabric through). Tie a knot at the end of each piece of fabric.

Step 2: Spread peanut butter all over the spheres, but try not to get it on the fabric.

Step 3: Roll the peanut butter in bird seed.

Step 4: Hang your feeder and enjoy your bird watching!

Wine Bottle Bird Feeder

• Using your glass cutting drill bit cut two or three holes at the bottom of the bottle.
• Then, find a saucer that is bigger than the bottle bottom and, using epoxy, adhere the bottle to the saucer.
• Use baling wire, or any other easy to bend wire, wrap the top of the bottle with wire and create a hanger.
• Fill with bird feed of choice. That’s all.
• Hang in nearest tree and enjoy bird watching all summer long.

Ingredients

10 oz frozen spinach, thawed and drained
3 eggs
1/3 cup half-and-half (or milk or cream)
1/2 cup grated gruyere or cheddar
1/4 cup grated parmesan
3 oz. cream cheese, room temperature
1/2 cup diced onion (white, red, or green onions)
1/4 tsp salt
1/4 tsp pepper
1/2 recipe pâte brisée (recipe below)

Preheat oven to 425ºF. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix. Shape the pâte brisée in either of the two methods described below. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.

Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.

Pie Crust:

1/2 cups flour
1 cup (2 sticks) butter, chilled and cut into small pieces
1 tsp salt
1/4-1/2 cup ice water

Mix the flour with the salt. Cut the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Add the ice water, a little at a time, while gently mixing until the dough sticks together. Split the dough in two. Place each half on a piece of plastic wrap and flatten each into a disc. Wrap the dough in the plastic wrap and refrigerate at least 1 hour, until ready to use.

Shape your pot pie pans like this:

The paint, called Food Finish, currently comes in silver, gold, blue and red. It has not taste at all. Can you imagine all the fun dinner parties you can have?

Ingredients