Galentine Card Swap

RachelHoliday1 Comment


January 26, 2017: Everything sucks. The world is falling apart, or at least that’s what Facebook is screaming at me. I don’t know about you, but I’ve been feeling very small and overwhelmed. When I think about choosing a way to make a difference, I immediately retreat into my own impostor syndrome. I just don’t know if I’m good at or passionate enough about the things I see other people participating in. I see all of these champions around me, most of them informed, opinionated and well spoken. It’s like they’ve had their speeches inside of them this whole time, but mine isn’t articulate enough to chime in.

I’ve been thinking about how I can contribute some goodness in my own ways. I think I’m good at two things: making food and trying to make people happy. The latter doesn’t always work out as planned, but I’d like to think I am creative and active in my attempts. When I think about what makes me happy, I think about talking with my friends and drinking wine and making art and food. With all of my friends scattered around the world, I can’t have everyone over, so I came up with this Galentine Card Swap in its place.

I celebrated Galentine’s Day on February 13th for many years with my girlfriends in college. If you are unfamiliar with Galentine’s Day, please refer to this article you beautiful angelfish of a person (Also, please watch all of Parks and Recreation ASAP, for your general mental health and loveliness). We would gather and eat lots of queso and brownies and consume so much boxed wine, gushing about our friendship and sharing overall positive feelings. Since most of my gals are far away, being successful and amazing humans, this Galentine Card Swap is my snail-mail version of our college celebrations. Now, with the amazing Google, everyone can join in!

The basics of the Galentine Card Swap:

Fill out the form with your info, address, and things you like (this is for your Gal, if she doesn’t know you she can take ideas from these things for your card.) On January 31st, you’ll be sent an email with your Gal’s information. You will then make up a card, tell her a few things about yourself or any good wishes you want to send her way. Send that card off before February 13th (the date of Leslie Knope’s declared Galentine’s Day). A card will be sent to you in turn. Open the card anytime you want! Feel free to share your card with #galentinecardswap

This is my small step. This is what I feel good about. I hope you participate and get a card and want to pass on the positivity. I know this is just a start, but we’ve got to begin caring for each other and sharing good things. If you’ve got some ideas for me, I’d love to talk. We all need a little help. Happy Galentine’s Day, everyone!

Weeknight Chicken with Lemon and Olives

RachelDinners, Recipes1 Comment

Bone-in, skin-on chicken thighs are cheap, full of flavor, and with a little love, can be the best cut of chicken you will serve on your dinner table. Some may not be into the dark meat, but once you fry up crispy, delicious chicken skin and simmer it in a tangy lemon and olive sauce, you will have your family asking for seconds. Have a few jars of olives or capers in the fridge? Use them up in this recipe! Make this dish a complete meal by serving the chicken with herbed rice or crusty bread. (Note: You can substitute the wine in this recipe with more chicken stock, but wine brings out the best flavors. You can buy a small, individual boxed wine if you prefer.)


Weeknight Chicken with Lemon and Olives


  • 4 large bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons vegetable oil
  • 4 whole cloves garlic, peeled
  • 2 shallots, peeled and thickly sliced
  • 2 large lemons
  • ½ cup dry white wine
  • ½ cup low sodium chicken stock (or water)
  • ¾ cup mixed olives or capers
  • Parsley, for garnish (if desired)


  1. If time allows, take chicken thighs out of the package and place on a baking sheet lined with a paper towel. Pat chicken dry and sprinkle with salt and pepper, leaving uncovered in the fridge overnight or at least 30 minutes. This will dry out the chicken skin for golden crispness.
  2. In a dutch oven or deep saute pan, heat vegetable oil over medium heat. Add whole garlic cloves and shallots and cook for 2 minutes or until golden. Transfer to a serving dish.
  3. Add chicken skin side down into the oil and let fry for 8-10 minutes, or until crispy and deep brown in color (The chicken will be ready once it doesn’t stick to the bottom of the pan). Using tongs, flip chicken and cook for another 5 minutes, or until golden. Transfer chicken to serving dish with garlic and shallots.
  4. Drain off most fat from the hot pan, leaving the crispy bits on the bottom. While the pan is still hot, deglaze with white wine and chicken stock, stirring to gather all the flavor from the bottom of the pan. Add olives and juice of 1 lemon.
  5. Add chicken back to the pot and cover, cooking for 15 minutes or until chicken is cooked through. Slice remaining lemon and serve with chicken, sprinkle with parsley (if desired).

This recipe was created for and published by The Progressive Farmer Magazine in June 2016.

Unveiling the August Degustabox & Beautiful Blueberry Bundt Cake from Cake Magic!

RachelDessert, Sponsored1 Comment

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Hey, August! With a new month brings a new installment of my latest venture with Degustabox. This month’s foodie subscription box brought a bunch of cool surprises, including highlights like Sir Kensington’s Chipotle Mayonnaise ($5.99), Popchip Ridges ($1.25), and White Lily White Grape Seed Flour Blend ($5.49). I found a few items I’ve seen plenty of times before, such as Post Honey Bunches of Oats ($2.83) and Oregon Chai Latte Mix ($3.99), but I was pretty pumped about the ridiculous amount of Goetze’s Cow Tails ($3.49) and more excuses to eat meat sticks (Vermont Smoke & Cure Mini Meat Sticks, 6 pack for $4.99).

I was most inspired by the new flour blend, and tried out a beautiful bundt cake from Caroline Wright’s new book, Cake Magic! I would repost her recipe, but I don’t want you to have any excuse not to buy this chick’s incredible book. She recently visited Central Market’s Cooking School and I, no joke, consumed the most incredible olive oil cake I’ve ever devoured in my life. So, obviously, I had to have her book. Her basic ‘cake mix’ recipe uses only five ingredients and the entire book is a design-your-own-adventure map to customize your ideal cake based on the original mix. The recipe I tried out for myself is a fruit-based cake batter with pureed blueberries swirled right in. The White Grape Seed and Wheat Flour blend gave the cake a nutty, wheaty taste but with a lighter texture that absorbed the vanilla syrup so beautifully. I never would have picked up that flour blend for myself, but I’m happy it landed on my doorstep and turned into this ridiculous Blueberry Bundt.

Want to try new products that arrive at your doorstep each month? Click here to order your own Degustabox! Also, be a boss babe and buy Caroline Wright’s new book, Cake Magic!, by clicking here. Happy unboxing, friends!


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Want to try new products that arrive at your doorstep each month? Click here to order your own Degustabox! Also, be a boss babe and buy Caroline Wright’s new book, Cake Magic!, by clicking here. Happy unboxing, friends!