Comfort Kitchen: Beef Stroganoff

Comfort Kitchen Beef Stroganoff Header The Hearts Delight Stella Compiseno September 23 2014

Wow, it’s been a while since I last posted a recipe! I think the toughest part of getting a recipe post together is actually getting decent photos of the food before my family crushes it. Sometimes, I’m also not the best at planning ahead and more than once it’s gotten too dark before I could get a decent photograph in (#bloggerproblems). Alas, all of this is behind us now as the stars aligned and I finally got my cooking act together. Yesterday, I went back to my Eastern European roots and revived a dish that totally reminds me of my Grandma Frida- Beef Stroganoff. A cross between traditional beef stew and creamy, rich, pasta perfection, it’s no wonder I went in for a second helping. All you need are a few simple ingredients, 30-40 minutes of prep and cooking time, and the solid willpower to not consume the whole pot.

Easy Beef Stroganoff

Yield: About 4-6 servings

(adapted from Gimme Some Oven)

  • 1 lb wide egg noodles
  • 4 T unsalted butter
  • 1 1/2 lbs round steak (sliced into strips)
  • Kosher salt & fresh ground pepper
  • 1lb sliced cremini mushrooms
  • 1 medium yellow onion, sliced
  • 4 garlic cloves, minced
  • 3 T flour
  • 1/2 C dry white wine
  • 1 1/2 C beef stock
  • 1 T worcestershire sauce
  • 1/2 C sour cream
  • handful of parsley for garnish, chopped (optional)


Put a large pot of salted water on the stove to boil for egg noodles. When water reaches a rolling boil, drop in the noodles and cook, stirring occasionally until al-dente (about 12 min). Drain noodles and set off to the side with a bit of butter to keep them from sticking.

Melt 2 T butter  in heavy bottomed pot.

Season your beef liberally with salt and pepper- add sliced steak in a single layer, making sure not to crowd the pan. Sear the meat for 2-3 minutes per side then remove with slotted spoon and transfer to a separate plate to rest. (I browned my meat in 2 shifts to ensure a good sear)

Add sliced onion into the pan, stirring for 2-3 minutes. Add additional butter (1T) if the pan seems dry.

When onions are softened and translucent, add in sliced mushrooms and garlic.  Sautee for 5-7 minutes until mushrooms have browned.

Sprinkle the mushroom/onion/garlic mix with 3T of flour and saute 1 minute to get the raw flour taste out of the dish.

Pour in wine, stock and worcestershire sauce and stir (making sure to scrape the bits off the bottom of the pan) until flour is completely incorporated and the liquids form a slightly thickened sauce. Bring the mixture to a simmer, then drop beef back into the pot. Cook for another 2 minutes.

Just prior to serving, mix in the sour cream and stir in a handful of chopped parsley.

Ladle the stroganoff over prepared buttered egg-noodles and top with a sprinkle of additional parsley.


Comfort Kitchen Beef Stroganoff 3

Comfort kitchen beef stroganoff 2

What are YOUR favorite comfort food classics?



I Scream, You Scream

French Vanilla Dark Chocolate Chunk Ice Cream The Heart's Delight

It’s summer, it’s hot as ______ (fill in the  blank) and it’s definitely time for ice cream.  I’m going to go out on a limb and say that ice cream just might be my favorite dessert.  Vanilla specifically.  Yeah, yeah… vanilla is SO boring.  Trust me, I know.  There is just something about the purity of the vanilla flavor that really lets the sweetness of the milk and cream shine.  You start with the best ingredients and if you play your cards right (and religiously follow your ice cream recipe of choice) you’re left with what I consider, dessert perfection.

Last summer, we purchased our first home ice cream maker.  After trying assorted variations of ice cream base recipes and techniques, I think I’ve nailed down the richest, creamiest, most delicious vanilla out there.  Then I took that vanilla and kicked it up with my most favorite dark chocolate of all time- Scharffen-Berger, in case you were wondering. I know, crazy, I tell you.

French Vanilla Dark Chocolate Chunk Ice Cream The Heart's Delight ice cream 2

French Vanilla Dark Chocolate Chunk Ice Cream

(makes approximately 2 Qts)

  •  2 1/3 C whole milk
  • 2 1/3 C heavy cream
  • 1 whole vanilla bean
  • 3 large eggs
  • 4 large egg yolks
  • 1 C sugar
  • 5 oz semisweet (62%) dark chocolate (chopped)


Combine the milk and cream in a heavy bottomed medium sauce pan.

Use a sharp knife to split the vanilla bean in half (lengthwise) and use the knife edge to scrape out all of the vanilla seeds. Stir the seeds and the vanilla bean pod into the milk/cream mixture.

Slowly bring the mixture to a boil over medium heat, then reduce the heat to low.  Simmer for 30 minutes, stirring occasionally.

While milk/cream heats, combine eggs, egg yolks and sugar in a medium bowl. Using an electric mixer, beat the mix (medium speed) until it becomes thick, smooth and a pale yellow color.  This should take approximately 2 minutes.

Remove the bean pod from the milk/cream mix.  Measure out 1 C of the hot liquid and slowly stream into the egg mixture while mixing on low speed. When thoroughly combined, pour the egg mix back into the sauce pan with the remainder of the milk/cream mixture and stir to combine.

Cook, stirring occasionally over low heat until the mixture is thick enough to coat the back of a spoon. Be careful not to overcook, as the custard can get lumpy and curdled.

Remove from heat and transfer to a bowl.  Cover with a sheet of plastic wrap placed directly over the custard and chill completely (at least 4 hours).

Pour the chilled custard into the freezer bowl of your ice cream maker.  Turn machine on and let it churn for about 20-25 minutes.  At that point, it should be thickened (soft/creamy texture) and you can add in the chocolate chunks.  Churn for another 2-3 minutes.

Place your finished ice cream in an airtight container and store in your freezer for at least 2 hours before serving.


ice cream 5

What’s YOUR favorite ice cream flavor?




The Ritual

coffee ritual morning ritual french press coffee the heart's delight

I’m sure you’re all sick of my constant odes to coffee.  I know, I know… major apologies, but I just can’t help myself.  I really do love it.  A few years ago, what I realized that I loved most about my morning cup of coffee is the ritual.  When pregnant I went cold turkey on the caffeine.  I know it’s perfectly fine to have a limited amount per day, but I guess I was hormonal and a little pregnancy nutso, so I decided to go completely coffee cold turkey from 6-weeks pregnant to post-delivery.  I would make the same morning trek to my favorite little coffee spot (Joe Coffee, for those curious), but instead of my usual “grande skinny latte,” I’d order a more pregnancy friendly “hot skinny vanilla steamer” (essentially hot steamed milk with foam and a pump of flavored syrup).  Aside from the fact that my caffeine-free concoction tasted like a melted milkshake (and gave me my recommended dose of calcium and vitamin D), I still had the ritual of the hot beverage in my little sleeved cup each morning to tote with me on the subway and up the elevator to the trading floor. #bestthingEVER

So you’re probably wondering where I’m going with this post… let me end the suspense.  It’s the French Coffee Press.  I think it may be a ritual thing.  I associate the coffee press with leisurely breakfasts and brunches, good times with loved ones, relaxing vacations and exotic destinations.  Essentially, luxury.  No matter how busy, time strapped, cash strapped or stressed, you always have time for a cup of coffee.  So why not treat yourself and make it the best one possible?

French Press Coffee Ritual

Krups Coffee Grinder / Bodum French Press Coffee Brewer / Book ClockFrench Bull Mug

How do you take YOUR coffee?



Strawberry-Crumb Muffins

strawberry crumb muffins Stella Compiseno The Heart's Delight

When it comes to my breakfast foods I’m generally a 90% sweet, 10% savory type of gal.  I’ll pass over a perfect, cheese-laden omelette, a generously proportioned breakfast sandwich all in the name of  a quality baked good…  or perhaps a basket of assorted baked goods, as I did in my 20’s living down the street from Pastis restaurant in NYC. #truth

When I have the time and motivation, I’ve been known to whip up a batch of muffins that I keep on hand for the week.  My kids enjoy their unprocessed, non-artificial goodness, and let’s be honest people here: I eat the $*&% out of them! Now that our garden strawberry harvest is in full swing, I was inspired to create a muffin to celebrate the delicious summer berry and use up a huge container of the fruit sitting in my refrigerator.  So here it is… I thought the addition of a little lemon zest would brighten up the basic muffin batter.  It definitely did not disappoint!

Strawberry-Crumb Muffins

(makes 12 large muffins)


  • 1/2 C unsalted butter (softened)
  • 3/4 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 2 C flour
  • 1/2 C milk
  • zest of 1 lemon
  • 2 C strawberries, chopped

For the Crumb Topping:

  • 1/4 C butter, melted
  • 1/3 C brown sugar
  • 1/3 C white sugar
  • 1 tsp cinnamon
  • 1/2 C flour


1) Preheat oven to 375 degrees.

2) Cream together the butter and sugar in a large mixing bowl.

3) Add in eggs, one at a time and stir until combined.

4) Stir in vanilla and lemon zest.

5) Combine the dry ingredients: flour, baking powder and salt in a medium sized bowl.

6) Alternate adding the dry mixture and the milk until everything is mixed well and evenly incorporated.

7) Gently fold in the strawberries.

8) Distribute the batter evenly (I used an ice cream scoop) into well greased and lined muffin tin.

9) In a small bowl, combine crumb ingredients and use a fork to mix well until small pea size clumps form.

10) Spread the crumb mix over the muffin batter, pressing in slightly.

11) Bake for approximately 20-23 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Let cool & enjoy!

strawberry crumb muffin tin strawberry crumb muffin 1

Are YOU on Team Sweet or Team Savory for breakfast?





Pucker-Up Bars

Pucker-Up Bars Lemon Lime The Heart's Delight

Good Morning folks!

I hope everyone is refreshed after a fun weekend and ready for the week ahead! I couldn’t have asked for a more beautiful way to kick off the summer season.  Sunshine just makes everything better.  Kind of like bacon.  Or vodka.  Maybe chocolate chip cookies, too?!

Since we’re on the topic of dessert, yesterday’s Memorial Day dessert concoction was a perfect compliment to the warm sunny rays.  When the temps heat up, I’m always in search of something light and refreshing and these tart citrus flavored bars totally hit the spot.  Instead of the standard lemon juice addition, I decided to mix in some fresh lime zest and juice to give the batter a little more zing (and use up that HUGE bag of limes I bought at Costco over the weekend) #bulkshopperforlife.  The bars turned out moist and delicious with the perfect amount of pucker… definitely a summer recipe keeper!

Pucker-up Bars 2 Lemon Lime The Heart's Delight

Pucker-Up Bars

(Makes 18-24 servings)


  • 2 C all-purpose flour
  • 2 C sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 T lemon zest
  • 1 T lime zest
  • 1 1/2 C unsalted butter (almost completely melted, then cooled)
  • 4 large eggs
  • 3 T lemon juice
  • 3 T lime juice
  • 2 tsp vanilla extract

– – – – – – – – – – – – – – – – – –

For the icing:

  • 3 C powdered sugar
  • 2 T lemon juice
  • 2 T lime juice
  • 1 tsp lemon zest
  • 1 tsp lime zest


1) Preheat oven to 350 degrees F.  Grease a 9×13 in pan with a light coating of cooking spray and/or line with parchment paper for easy removal.

2) Mix flour, sugar, salt, baking powder and zest together using wire whisk.

3) Add melted butter, lemon/lime juice, eggs and vanilla and stir into dry ingredients until combined.

4) Pour into pan and bake for 35-40 min, or until done (test with toothpick- it should come out pretty clean).

5) Remove from oven and cool.

6) While bars cools, prepare icing: sift powdered sugar into medium  bowl. Add lemon/lime juice and zest and whisk until completely smooth.  Pour over bars and let the dessert sit until the icing sets.

*** I placed the completed bars into the fridge for a few hours before serving- I thought they tasted even more refreshing and moist once they were chilled!


So what’s YOUR favorite warm weather dessert?



Rigatoni á la Vodka

rigatoni a la vodka recipe dinner The Heart's Delight Stella Compiseno

I love vodka.  Seriously, I do.  In a healthy, non-Alcoholics Anonymous, enjoy-a-good-cocktail-at-the-end-of-the-day kind of way.  Given this fact, it should come as no surprise that I also enjoy vodka sauce.  My family enjoys it too… at least twice a month (#sorrynotsorry).  While vodka is known to be a “flavorless spirit,” I think it actually adds a HUGE flavor component to this sauce.  The simple combination of cured pancetta, bright tomatoes and vodka (obviously) is mellowed out with a splash of heavy cream.  What’s not to love?  The extra grating of parmigiano reggiano cheese doesn’t hurt either!  You MUST give this dish a shot… it will not disappoint.

Rigatoni á la Vodka

(serves 4-6)


  • 1 T olive oil
  • 1 small shallot, minced
  • 1/3 lb pancetta, diced
  • 1 C chicken stock
  • 3/4 C vodka
  • 1 28oz can crushed tomatoes (I use San Marzano tomatoes- they’re the best)
  • 1/4 C grated parmesan cheese
  • 1/3 C heavy cream
  • handful of fresh basil, chiffonade (sliced into thin ribbons)
  • 1 lb rigatoni
  • salt & pepper, to taste


1) Heat a large skillet over medium heat. Add oil and diced pancetta. Saute the pancetta until most of the fat has been rendered and the pancetta pieces are lightly browned and crisped.

2) Add shallot to the pan with the pancetta.  Gently saute shallots for 3 to 5 minutes until translucent.

3) Add chicken stock to the pan and reduce the liquid by half, this will take 2 or 3 minutes. Add vodka, and allow the sauce to reduce by half again.

4) Add crushed tomatoes. Bring sauce to a bubble and reduce heat to low. Season with salt and pepper to taste.

5) While sauce simmers, cook rigatoni in salted boiling water until cooked to al dente.

6) Add grated parmigiano reggiano cheese to the simmering sauce and stir to combine.

7) Finally, add heavy cream into sauce and season with salt and/or pepper to taste. When sauce returns to a bubble, remove it from heat.

8) Drain pasta. Toss hot pasta with sauce and basil leaves.

9) Serve with crusty garlic bread and additional grated parmigiano reggiano cheese.


rigatoni 3

How do YOU like your vodka? Shaken, stirred… or on rigatoni?



Gnocchi Carbonara (In 10-Minutes!)

Gnocchi Carbonara 10 minute meal pasta bacon parmesan cheese

I have a love hate relationship with cooking these days.  While I generally love cooking and anything food related, making dinner for a busy family with kids under age 5 is my least favorite part of the day. Honestly, it sucks 80% of the time.  Between my kids’ end-of-a-long-day cranky gripes, their picky palates and the unpredictable nature of Cleveland-metro traffic that keeps my husband from getting home at a consistent time, trying to get dinner on the table and all mouths happily fed is beyond frustrating.  Good thing we had that wine fridge installed and well-stocked.

It’s crazy times like these when I unleash my secret culinary weapon: the 10-minute meal.  Most ingredients I already have on hand, there is little prep, my kids will eat it without turning up their noses and I can get dinner on the table in a flash.  Carbonara is a traditional Roman dish made with a combination of eggs, cheese, bacon and black pepper and it’s utterly delicious (although not the most slimming!).  The version I created is creamy, rich and totally satisfying without being too heavy… and who does NOT like gnocchi!?

Gnocchi 3 Gnocchi 2 Gnocchi Carbonara Pasta Dinner 10 minute meal bacon cheese parmesan

Gnocchi Carbonara

(Serves 4-6)


  • 8 slices of thick cut bacon, chopped
  • 2 cloves garlic, minced
  • 1/2 C heavy cream
  • 4 organic free-range eggs*
  • 1 C grated Parmesan Reggiano cheese (or Pecorino Romano, or a blend of the two!)
  • Large handful Italian flat leaf parsley, chopped
  • Fresh ground black pepper
  • Salt to taste
  • 2 packages potato gnocchi (I buy mine in the Italian/pasta section of the grocery store)
*Since the eggs are consumed raw, I make sure to purchase the highest quality eggs available


  1. Put a large pasta pot filled with water on the stove and bring to a boil.
  2. While pasta water is heating, fry the bacon until crisp and add the garlic.  Cook an additional 1-2 minutes until garlic is softened and fragrant, but not browned.
  3. While the bacon is frying, combine the cream, eggs, Pecorino and seasoning and whisk well. Add the hot bacon to the sauce and set aside.
  4. When water is boiling, drop in the gnocchi gently.  Cook according to package directions and remove promptly with a slotted spoon when the gnocchi floats to the surface.
  5. Once your gnocchi is cooked, add it to the sauce and stir to coat all the gnocchi in the sauce. Allow to stand for a few minutes for the gnocchi to absorb the sauce then serve with fresh parsley and a grating of cheese.

I told you it was a quick meal! A quick meal that gets eaten as quickly as it was made.  No joke.

Do YOU have any no-fail dinner recipes that you use on your most hectic nights?



Creamy Coconut Oatmeal

Creamy Coconut Oatmeal Pecans Cranberries Pumpkin Seeds Honey Breakfast

For those of you who follow me on social media (Facebook, Instagram & Twitter) you might have had a glimpse into what was on the menu for breakfast yesterday.  Since my kids were home (again) due to the latest and greatest snowstorm, I had a little bit more time in our morning routine to make a warm and hearty breakfast that doesn’t get its due respect on an ordinary school day.

A few days back, I spotted a great slow-cooker coconut oatmeal recipe that basically had me drooling on my keyboard.  While I love using my slow cooker, this recipe only called for 2 hrs on high, which is neither here, nor there.  Too long of a time to cook for a weekday morning meal, yet not enough cooking time for a true slow cooking dish that can be left overnight.  I figured I had nothing to lose and would give the recipe my own spin and make the 5-10 minute version. It was creamy, it was decadent, it was texturally interesting and pretty to look at.  Best of all, it was HEALTHY and something that gave me a ton of nutritional value with little guilt!  No doubt, this dish will be on repeat as long as the snow keeps falling… which at the rate we’re going this winter, may be a LONG while.


(Serves 2)


  • 3/4 C rolled oats (NOT the quick cook variety)
  • 1 1/2 C light coconut milk (unsweetened)
  • 2 T coconut flakes
  • 2 T chopped pecans
  • 1 T pumpkin seeds
  • 2 T dried cranberries
  • 1-2 tsp clover honey


  1. In a small sauce pot, bring the coconut milk to slow boil then gradually stir in oats.  Cook for approximately 5-6 minutes until thickened, stirring occasionally.
  2. While oatmeal is cooking, place nuts and coconut flakes in a small non-stick pan and toast over medium heat until fragrant and slightly golden.
  3. When oatmeal is ready, spoon into bowls and top with toasted nuts/coconut flakes, cranberries and a small drizzle of clover honey.


The topping ideas for this dish are countless- coconut flakes, cinnamon and a few chocolate chips sound heavenly.  Or how about a swirl of nutella and ripe strawberries?  That may be next on my list.  Winner, winner oatmeal dinner (errr…breakfast!).

Creamy Coconut Oatmeal Breakfast

Creamy Coconut Oatmeal Breakfast

What do YOU treat yourself to at breakfast?



Roasted Butternut Squash Mac n’ Cheese

Roasted butternut squash mac n cheese dinner light

Dinner time in my house is a constant battle between pleasing the masses and getting the proper nutrition into the kiddies (and husband).  Each menu item is strategically designed to deliver the most nutritious bang for my buck.  Well, I think I hit the healthy eating mother-lode when I put together this extra cheesy, extra crispy, recipe for baked mac n’ cheese.  My stealth secret!? Butternut squash!  When seasoned, roasted and pureed until smooth, the golden concoction just melts into the velvety cheese sauce adding color, body and of course, oodles of fiber, vitamins and minerals.  Make this dish and I promise both the kids and adults will be asking for second helpings!  Just don’t forget to leave some extra aside for the cook.

Roasted Butternut Squash Mac n’ Cheese:

Adapted from Bobby Deen’s, Crispy Mac n’ Cheese Cups

Makes 12 individual servings


For the butternut squash puree:

  • 1 lb butternut squash, peeled and cubed (about 3 C total)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Black pepper

For the mac n’ cheese:

  • 1 pound whole-grain elbow macaroni, such as Barilla Plus
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup lowfat (1%) milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground mustard
  • Big pinch cayenne
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Nonstick cooking spray, for greasing

For the topping:

  • 1/2 C panko breadcrumbs
  • 2 tablespoons grated Parmesan
  • Olive oil, for drizzling


For the butternut squash puree:

  1. Preheat the oven to 350 degrees F.
  2. Spread the squash out on a baking sheet and sprinkle with the oil, salt and pepper. Roast until tender, 25 minutes; allow to cool slightly. Transfer to a food processor and pulse until smooth. Measure out 1 1/2 cups puree.

For the mac n’ cheese:

  1. Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta back into the hot pot it was cooked in.
  2. Meanwhile, melt the butter in a large saucepan. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
  3. Whisk in the milk and simmer until thickened; add the onion powder, salt, ground mustard and cayenne.
  4. Stir in the Cheddar, Monterey Jack  and 1 1/2 cups squash puree and cook until the cheese is melted. Pour the cheese sauce into the drained pasta and mix well.
  5. Slowly incorporate the reserved pasta water, mixing well, using about 3/4 cup depending on desired creaminess.
  6. Spray twelve 6-ounce ramekins with nonstick cooking spray; fill with about 3/4 cup of the pasta mixture and place on a large baking sheet.

For the topping:  

  1. Mix the breadcrumbs with the Parmesan and sprinkle some of the mixture over each portion of pasta; drizzle each serving with a teaspoon of canola oil.
  2. Bake until the crust becomes golden and crispy, 12 minutes. Garnish with chopped parsley and serve immediately.

mac n cheese roasted butternut squash dinner light

mac n cheese 3

So there you go… ooey, gooey deliciousness with little to no evidence that there is a healthy meal contained in those little ramekins.  Feel free to play around with the cheeses you use- I erred on the side of mild because I was trying to please pre-school palates, but I bet a Gruyere/Cheddar combo might be a delicious treat for adults! Delicious cheese = happy Stella.

Do YOU have any special tricks to get your family to eat healthy meals?



Tea & Sympathy


One of the hardest things about being a mom is getting sick.  Getting sick for anyone is no fun, but when you’ve got two little munchkins asking for snacks, hugs, love and attention and all you want is a dark room with a bed and a heavy down comforter, it truly is THE WORST.  Major apologies for this downer of a post.  It’s hard to be excited about anything except antibiotics at this point.

My weekend of planned productivity turned into just the opposite.  A little Friday sore throat escalated to a full blown episode of sweats, shakes and the feeling of razor blades attacking my throat.  While I thought the worst had past Saturday morning, I was definitely wrong.  I went from feeling OK, to feeling pretty horrendous and my night of sleep was more of an evil tag team between the chills and the sweat fest.  In case you were wondering, sweat fest won.  Sunday, I finally broke down and made a haul through yet another snowstorm to get to the doctor.  A quick swab of the throat later, I’m officially strep positive and fully quarantined to the bedroom.  I’m counting down the hours until those antibiotics start doing their ‘thang and I start feeling human again.

While all of this streptococcal drama has been going on, the hubby has stepped up to bat and he’s been flying solo with the kids since Friday afternoon.  He deserves a gold medal.  Is there a “Single Parenting Two Small Children During a Winter Weather Lockdown” event at Sochi?  There should be.  He’d kill it.

Tea has been my main diet staple since Friday and honestly, I’ve become a bit of a tea connoisseur.  I’ve always been more of a coffee sort of gal, but tea always held a special place in my heart since I was a kid.  My Russian parents and grandparents always swore by the restorative powers of tea. Growing up, black tea with lemon and honey, or tea with lemon and raspberry preserves (sounds weird, but tastes great) was administered the second a childhood health complaint was filed.  Now many (MANY) years later, tea is really the only thing that soothes my throat.  Oh, and ice cream. Points deducted from Olympic Team Hubby for finishing the ice cream earlier this week.

Here are some of my favorite tea products to have on hand for occasions just like this:

Tea & Sympathy

1) Aquiesse White Tea & Mint candle / 2) Ulster Weavers tea towel / 3) Burt’s Bees honey body moisturizer / 4) Le Creuset cookware / 5) World market tea box / 6,7 &8) Tazo Chai Spiced Black Tea bagsZen Green Tea bags Earl Grey Black Tea bags  9)  Sur La Table honey pot 10)  Fresh Black Tea Age-Delay cream / 11) Kelly Wearstler teacup and saucer 

via Joy the Baker

via Joy the Baker

Oh, and tea goes pretty well with a pastry treat like THIS one.  Just sayin’.

What are YOUR special home remedies for beating a bug?