Nice by Chelsea

Be nice, always. ♥️

You can find these new mug candles at the .ca Pop Up this weekend for Christmas in Bayfield.

Featuring a beautiful mug made by local Guelphite, .pottery

16 oz double wick candles in mug themed scents. 🌿

✨A sneak peek at our NEW holiday scents. ✨

Not yet available online BUT you can get yours early this weekend at the Pod Pop Up shop for Christmas in Bayfield…the greatest way to start holiday shopping early!

🎄A perfect weekend day trip! For more event details, visit .ca 🎁

Stay tuned for more holiday markets we are a part of this year!!

Remember when cocktail hour was a thing after the office? I’m still here for it and love getting crafty in the kitchen after working from home. 🍹

Inspired by my “the time is ripe” summer scent, this is a delicious tea cocktail you can try at home! We used locally made gin from and it was GOOOOOOD. Anyone else a gin lover first? 👋🏼

To make these delicious bevvies, it’s as easy as making a pot of tea (nice and concentrated), icing it, sweetening it to your liking, and then pouring over ice with a shot of gin! We used a berry fruit tea, added some Madagascar vanilla bean, liquid Stevia to sweeten… and it complimented the licorice flavour of the gin BEAUTIFULLY.

I’m actually the worst at measuring things so I am sorry that I can’t give more thorough instructions. But don’t be scared to try and adjust as you like!

Top with some fresh berries and voila!! Cocktail hour, commence. 😎

Now let’s get through this hump day. 🐪

🌿

Does anyone else love a one sheet pan meal? Cause gosh. It makes a weeknight dinner friggin easy. 😅 AND this is also veg! And pretty much vegan minus the grated parm on top.

So here you go. Chimichurri Inspired Sheet Pan Gnocchi. I promise you will love. 🌿

I N G R E D I E N T S

Chumichurri

• 1 C packed fresh parsley
• 1/4 C fresh oregano
• 1/4 C fresh basil (not traditional but I love it)
• 4 cloves garlic
• 1/3 C olive oil (adding more for consistence if needed)
• 2 T white wine vinegar (more to taste)
• 1/2 tsp salt
• Pepper to taste
• 1/4 tsp red pepper flakes

Gnocchi

• 1 package gnocchi
• 1 red bell pepper, chopped into 1 inch pieces
• 1 zucchini, chopped into half moon slices
• 1 pint of cherry tomatoes
• 1 bundle of asparagus, chopped into one inch pieces
• Olive oil

H O W T O M A K E

✋🏼🛑 First. Turn oven on to 425F. Now proceed. 🙂

Chimichurri

1. Add all ingredients into a food processor and blend until pesto-like
2. Adjust flavourings to your preference (I added a bit of lemon as I just love that flavour)
3. Set aside

Gnocchi

1. Spread everything out on a baking sheet and drizzle with olive oil
2. Roast for 25-30 minutes, tossing once halfway through - tomatoes should be bursting, veggies slightly charred and gnocchi toasted
3. Remove from oven and then toss with Chimichurri in a large serving dish
4. Top with grated parm and enjoy!

Q U I C K T I P

Sometimes, it is necessary to spread everything onto two pans. Everything should have some space to breath and cook nice and evenly. Use your judgement! It all varies on size of veggies, etc. But you need your little chopped goodies to be able to have air circulate around them to get roasted nicely.