After 7 months of living in a construction site, I’ve been unpacking storage boxes this week, rediscovering my treasured thrift shop finds: vintage crochet ponchos, fringed jackets, concho belts, crayon color typewriters, 1970′s punk magazines, 1930′s poetry books, 70′s flare jeans, 1960′s hats with peacock feathers, and more. It’s my birthday folks! I am feeling so full of inspiration, and I can’t wait to share everything with you in the coming months.

My Sears typewriter.

I can’t promise that I’m going to type every week (apple mac, hello), but once in a while, I’m going to pull my out my baby and give her a whirl because heck, she’s so dang cute.

Strangely, I have color coordinated my day. Check out my afternoon snack (I’m sure Elle Decor will be ringing me any second).

Snack attack

Scrumptious either hot or cold, this salad has a tasty combination of sweet and salty that keeps you coming back for more.

Butternut Squash, Kale, and Sunchoke Salad

1 medium butternut squash, peeled and cubed half a bun of kale, washed and chopped 8 sunchokes, peeled and cubed half an onion, chopped 2 cloves garlic, minced 1/2 a teaspoon each of ground chili, coriander, and cumin 3 tablespoons olive oil pink Himalayan sea salt and freshly ground black pepper 2 baking trays

Preheat the oven to 350°

1. In a large mixing bowl, add 2 tablespoons of olive oil, chili, coriander, and 1 clove of the garlic. Stir to combine. 2. Add the squash first, mixing with your hands until evenly coated. Remove the squash with a slotted spoon, and lay it onto a baking tray. Next put the sunch0kes in the same bowl, evenly coating with the mixture, then lay onto the second baking tray. 3. Put the baking tray with the squash on the top shelf, baking for 30-40 minutes (or until golden brown, and the second tray on the lower shelf, baking for 20-30 minutes (sunchokes cook faster). 4. Heat the last tablespoon of olive oil on medium heat, sauteing the onion until soft (about 2 minutes), then the last clove of garlic for a minute. Add the kale, cooking for 4 minutes, or until desired softness. Season with sea salt and pepper. 5. In a bowl toss the squash, sunchokes, and kale, and serve.

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