a gloomy day calls for comfort food and a comfy outfit. add a cocktail, and it’s a perfect way to kick off the weekend. what a difference a week makes! last friday mr. style and i were hanging out on the beach with temps in the mid-seventies. this week it’s gray skies with a high of fifty…
oscar and ollie don’t care one bit if the weather is sunny and warm or cold and dreary. so i’ll take a cue from my critters and seize the day even if i’d rather hang out on the couch binge watching netflix. what is it about a gray day that makes you feel sluggish? at least i hopped on my peloton for a 45-minute ride this morning and whipped up a tasty meal. as you can see my ootd is casual through and through with this striped turtleneck (last seen here) making a repeat appearance. a favorite pair of denim (similar here) from J.Crew and Cole Haan oxfords (similar here) complete the look.
this elderflower smash is a refreshing gin cocktail.
fresh flowers always brighten my day. this adorable vase is from WorldMarket. it’s the perfect size for a table – not too big and not too small. the mason jar vase comes in a set of 2. there’s a small set and large.
4 large bone-in thighs, skin removed and fat trimmed
1/2 teaspoon apple cider vinegar
1 teaspoon sazon seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3 teaspoons olive oil
1/3cup chopped onion
1/2cup chopped red bell pepper
1/4cup chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 1/4cups uncooked long-grain brown rice
3/4cup frozen mixed vegetables (peas, carrots, corn, and green beans)
1/4cup canned tomato sauce
1/4cup pitted green olives plus 1/2 tablespoon brine
1 teaspoon chicken bouillon
Cayenne pepper, for serving
Instructions
Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder, and the salt. Press the saute button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate. To the pressure cooker (still on saute), add the remaining 1 teaspoon oil, the onions, bell pepper, scallions, cilantro, and garlic and cook, stirring, until softened, about 2 minutes. Add the rice, 3/4 cup plus 2 tablespoons water, the frozen mixed vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon, and the bouillon. Stir well. Return the chicken to the pot. Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides. To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro if desired. If you like spice, top with the cayenne pepper.
In a small bowl, combine the coriander, cumin turmeric, garlic powder, salt, oregano, and pepper and mix well. The sazon will keep in an airtight container at room temperature for up to 6 months.
is the Founder and CEO of Style at a Certain Age. She writes Sundays-Fridays on all topics ranging from fashion, health, wellness, home design and more.
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