Living Well: 10 Secrets For Extending The Life of Cut Flowers

Nothing brightens a room quite like a vase of fresh flowers. Also, nothing smells quite as nice (with the exception of a few flowers maybe — I’m looking at you, Easter Lilies!).

I love walking by a vase of freesia. It reminds me of being someplace warm and sunny, preferably tropical, with the breeze blowing through my hair. Roses remind me of my great-grandmother’s rose garden and her gorgeous Peace Roses the size of small dinner plates. Hydrangeas bring back fond memories of my time living on the East Coast. Then there are peonies. My maternal grandmother had so many growing in her garden. They are cheerful and happy and make me think of summer and bare feet in the grass.

Read more>> http://www.designmom.com/2013/03/living-well-10-secrets-for-extending-the-life-of-cut-flowers/

Travel Secret List: How to Travel Off-Season

Monday: Power Dressing

GET MORE INSIGHTS TO POWER DRESSING>>http://www.memorandum.com/2016/06/classic-ivory-dress.html

Sunday Cooking:Roasted Garlic & Tomato Lentil Salad

Ingredients

• 1 head garlic
• 1 tablespoon olive or avocado oil, divided
• 1½ cups grape tomatoes, halved
• 1 cup sliced red onion
• 2¾ cups vegetable broth
• 1 cup green lentils
• ½ cup diced celery
• ½ cup diced red pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon crushed red pepper
• Salt and Pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Cut top of garlic head and place in foil. Drizzle with 1 teaspoon of oil and close foil around garlic.
3. Line a baking sheet with parchment paper. Arrange tomatoes and onion in a single layer and drizzle with avocado oil. Sprinkle with salt and pepper.
4. Place garlic and tomato mixture in a preheated oven and cook for 25 to 30 minutes, until lightly shriveled.
5. Carefully open garlic and allow to cool. Gently press cloves from garlic head and place in a small bowl, breaking garlic into smaller pieces with the back of a fork.
6. Meanwhile, bring broth to a boil. Add lentils and reduce heat. Simmer, covered, for 25 to 30 minutes, or until tender. Drain and transfer to a bowl.
7. Add garlic, tomatoes, red onion, celery, red pepper to the bowl.
8. Make dressing by combining olive oil, lemon juice, and crushed pepper in a small bowl. Whisk in salt and paper to taste. Toss with lentil mixture and serve.

Notes

Servings 4, Serving Size 175 grams, Calories 289, Fat 11g, Carbohydrates 37g, Protein 13g, Cholesterol 0mg, Sodium 613mg, Potassium 473mg, Fiber 7g, Sugars 5g

See more recipes>>http://wendypolisi.com/