Three Things Thursday

Three things I'm loving this week.

Changing Chaney 3 things

 This article: Social Menopause: Have You Gone Through "The Change" Yet?  I couldn't stop nodding my head and laughing as I read this article.  Just this past weekend, Josh and I were saying how we have become homebodies and we're OK with it.  On Friday night we had dinner with a coworker, polished off several bottles of wine and were in bed by 11:00.  On Saturday, we made a fire at home and didn't get out of sweat pants all day.  And it was bliss.  It's not that we don't enjoy going out-- we do-- but we're hitting this new phase of life (the change, as the article calls it) where we don't feel lame when we stay at home.  We find that it saves us a lot of money-- which we often put towards home updates and renovations-- and we just really like being together.  Good thing, since we're stuck with each other ;)

Changing Chaney 3 things

This log holder from West Elm. We made our first fire of the season this past week and I spent the better part of the following day cleaning up the soot and bark from the logs.  Cleaning sent me into a search for a good log holder.  I'm not a huge fan of the brass basket type log holders, but I haven't been able to find an alternative I like.  This one from West Elm stopped me in my tracks.  I love the matte black and the sleek design.  I know it would look so great contrasted against our white painted brick fireplace.  I can't decide if I'm ready to spend $80.00 though. Keeping my eyes open for a sale.

Changing Chaney 3 things

This Bon Appetit recipe for Anchovy Pasta with Garlic Breadcrumbs.  Josh and I are huge fans of Bon Appetit magazine.  We fight over who gets to read it first.  Between the photos, the writing, and the recipes, it's something we truly look forward to every month.  While we've tried (and loved!) many other more exotic and complicated BA recipes, Josh called this pasta a "game changer."  It's so simple but the method of using the pasta water, anchovies, and cheese made such a silky sauce you would swear it uses cream.  This was Josh's first time cooking with anchovies and I think he's actually hooked.  Took him 31 years, but I'm going to make an Italian out of him yet!