Staying warm, calm, and dreaming of spring
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Hi Friends,
I hope you’re all staying safe and warm. It’s been pretty cold here in Washington lately, but hearing about the temperatures in some of the areas impacted by winter storms definitely puts things into perspective. It makes me feel a little silly for even complaining about the chill.
If it helps at all, there are only eight more weeks until spring. Before we know it, the snow and ice will be a distant memory, and the trees and flowers will start to bloom again. I’ve been leaning into that hope lately by painting lots of flowers, both in soft pastels and little doodles as I work on designing wrapping paper for my spring soap collection. (There’s a small sneak peek waiting for you at the bottom of this email!)
If winter and the cold are starting to wear on you, I wanted to share a few of the simple things that have been helping me stay warm and calm:
- Enjoy the sun. Even when it’s freezing, I love sitting by a sunny window or going for a short walk when the sun is out and feeling it on my face. It’s a small reminder that warmer days are coming.
- Savor a warm drink. This time of year I’m all about lattes and tea. I try to pause and really enjoy them instead of rushing through my morning cup.
- Make soup. One of my favorite parts of winter is soup season. There’s truly nothing better than a hot bowl on a chilly night. Lately, I’ve been making chicken and rice soup on repeat, so I thought I’d share the recipe with you.
Chicken & Rice Soup
Ingredients
1 lb chicken breast or leftover rotisserie chicken
2 large carrots
2 celery stalks
½ large onion
½ cup arborio rice
2 (32 oz) containers chicken broth
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
2 tsp Trader Joe’s Everything But the Leftovers seasoning or any of your favorite seasonings on hand
1–2 tbsp olive oil
Salt & pepper to taste
Instructions
- Preheat your oven to 425°F. Place the chicken breast on a baking sheet, drizzle with olive oil, and season with the Trader Joe’s seasoning (or whatever you have on hand). Bake for about 25 minutes. (You can skip this step if using leftover chicken.)
- While the chicken bakes, chop the carrots, celery, and onion. Sauté them in a large pot with olive oil, garlic powder, onion powder, and Italian seasoning until softened.
- Stir the rice into the vegetables, then add the chicken broth and mix well. Season with salt and pepper to taste.
- Once the chicken is done, shred the cooked chicken and add it to the pot. Add in your leftover chicken if using that instead.
- Simmer for about 20 minutes, stirring occasionally.
- Ladle into bowls and enjoy. I love topping mine with a little parmesan cheese.
I hope these small comforts help you through the cold week ahead.
Stay tuned for more sneak peeks of what I have planned for spring, it’s going to be full of spring florals, whimsical art, and some brand new products.
Warmly,
Megan