Chicken Pot Pie

“We all need something to help us unwind at the end of the day. You might have a glass of wine, or a joint, or a big delicious blob of heroin to silence your silly brainbox of its witterings but there has to be some form of punctuation, or life just seems utterly relentless.”

Russell Brand, My Booky Wook

Or Chicken Pot Pie & a sham of a holiday…


Catching Up

Catch me if you can.

Or should I say, catch up to me if you can?

Getting a new job at Burning Kiln Winery, moving into a new house, my computer breaking and the gorgeous summer weather, all combined, has left me neglecting the old blog.  Well, this may end up being the theme of the summer.  In the meantime, here’s sum summa pics, just for you dear readers.

If any of you are still out there….
















Chickpea Sauté with Greek Yogurt

It’s time for Tasty Tuesday!

It’s been a while since I’ve done a foody blog so I decided I better step up my game.

This is a fast and easy dish that can work as a Vegetarian main course or as a side dish to go with Sunday dinner.

This recipe is adapted from my new favourite vegetarian cookbook, Plenty.


You will need:

– 4 medium sized carrots, diced (the smaller the better)

– 1 or 2 cloves of garlic, chopped

– extra virgin olive oil

– juice of 1/2 a leamon

– 1 can of chickpeas

– 2 tbsp mint

– 2 tbsp cillantro

– sea salt & coarse black pepper

– 1/2 cup plain greek yogurt

– 1 bunch of broccoli rabe/swiss chard/spinach/or any leafy greens you have will work


Mix together the greek yogurt and a few tbsps of oil;

Stir together with salt & pepper to taste.

Set aside.


Boil a pot full of water and blanch the broccoli rabe.

(NOTE:  I didn’t do it this time, but you may also want to blanch the carrots at this point,

otherwise they will be pretty crunchy – if you crave the crunch, don’t blanch, obvi.)


Strain and shock with cold water.

(If you are using spinach you can skip the blanching entirely). 

Try and get as much excess liquid off as possible and chop into bite-size friendly pieces.

Set aside.


Meanwhile, heat some more oil in a frying pan.

When the oil is nice and hot add the carrots and sauté for 5 – 7 minutes.


Next add the chickpeas and greens, sauté for another 5 – 7 minutes.


Add herbs and stir for another 2 minutes to combine.

Season with salt & pepper to taste.

Place on a platter or individual plates with a dollop of the greek yogurt mixture.


Drizzle with your best extra virgin olive oil,

let your mouth water for no longer than another minute,

and then: eat!

This dish is also great the next day as a cold salad or you can re-heat for a hot lunch!



Why It’s So Easy Being Green

Living in a world that has become consumed with technology, it may give us reason to think that “being green” could become a lost cause.  Yet, technology has given us so many outlets to become more ecologically responsible.  Bills, schedules, and even airline tickets can now be accessed paperless.   The Internet and television have made us more connected and globally aware of products available to help protect the environment in every aspect of our lives.

In the home especially, you can now choose a range of products that will help sustain the environment, while still providing beautiful, sleek and modern finishes.  The Home Depot has a link on their website (www.homedepot.ca) to a section called “Eco Options,” where you can easily locate the product type you are looking for, from flooring to appliances to décor, there is a way you can help manage your carbon footprint.  But the green initiative doesn’t stop at technology and interior/exterior design.

Almost all major grocery stores have become more eco-friendly as well.  By providing large reusable bags/bins, made out of recycled materials and typically costing $1, consumers are given a convenient eco-option.  And even if you do forget your reusable bags at home, you will be charged 5 cents per plastic bag, which have also become noticeably larger in order to try and reduce the volume of plastic bags and encourage the purchase of reusable ones.  The food itself has taken on the green trend; growing organic crops and eating green foods like avocado, broccoli, spinach, and kale are all the buzz with regards to keeping good health and a healthy planet.

The trend of being environmentally friendly has transpired into the fashion world as well.  For example, H&M has created the “Conscious Collection.” It is H&M’s “action for a more sustainable fashion future.”  This collection uses greener materials such as organic cotton and recycled polyester.  Originally the campaign came out in April 2011, and the colour scheme was mainly different shades of white and muted earth tones.  However, one year later, they are still producing the collection but have amped up the colour pallet.  Walking into the store this season, you will be bombarded—literally—with everything green. Emerging mainly in pastel and mint, but with occasional pops of emerald, green is popping up all over the fashion world and the colour is going to be a huge trend this spring.

So maybe it was the resurgence of Kermit the Frog, or maybe it’s because being eco-conscious has spanned to every outlet of our lives, but I am happy to say that it’s never been so easy being green.

(This article was originally written by me for www.thesilo.ca and published in the March 2012 issue.) 

Ring in Spring


Kona Grill in Troy, MI

I highly recommend going.

Maki-Rolls make the Heart Grow Fonder.

First time I’ve had a roll wrapped in cucumber instead of seaweed.

SO Good!


Sustainable Fashion Display at Somerset Mall, Troy MI

They had one dress for each decade from the 60’s and up.

This is the 1960’s dress.

You see One, You want One!

Homemmade Rice Paper Veggie Rolls with Soya-Honey-Ginger Sauce.

And really, a patio lunch just isn’t a patio lunch without a Heineken!




Love-Culture Flats.

They make me Purrr with Joy.


Honey-Mustard & Dill Marinated Chicken on the BBQ

Sizzling Away.

Sounds like Summer.


Little Doggie and Her Little Toy.

Boy oh Boy.


Feelin’ Green.

Vintage Top, F21 Skirt & Headband, Primark Sunnies.

Luck of the Irish.

Remember Me?

Hello Internet Log Glog Blog Followers & Explorers!

Remember me?

No? Well… I cant say that I’m not surprised. My life has taken a twist and left me all over the proverbial map (this would be wonderful it if was instead a realistic global endeavour, but alas, it is not).

Moving forward is essential…

Opportunity follows misfortune…

And all that jazzzzz!

Instead of my previous posting style I am thinking, for now, of taking it down a notch, and leaving much more simple posts for your viewing pleasure. To do this, I am going to use my new bff Instagram, and, if you don’t know what that is than you either don’t have an iPhone or knowledge of the app world or photography. If so that’s good for me because you might think I’m actually a super fly photographer. Well, I’m definitely not the best, but it’ll have to do.

One of the main reasons I love Instagram is because it vintage-a-fies your pics.  And so, now Hannah’s in Vintage can live up a bit more to the name.

For catching up sake, I’ll leave you with a few pics.

PS. If you follow me on Instagram, than this is redundant.

PPS. If you don’t follow me on Instagram, well, you probably should.


[WARNING: You may soon become very hungry!]