H
E
ALHEAGood Day
16 MAY 2019 / WOMANSDAY.COM
Chinoiserie
Bud Vase in
Rose, $28,
shopterrain
.comBUD VASES
My mother always had bud vases at the ready to hold spare blooms from a
bouquet or stems she picked from the yard. Every sink and bedside table got
its own little vase and flower, a gesture that reminded surly teens (guilty as
charged) or overnight guests that she was thinking of them. Now I collect
bud vases as travel souvenirs. They’re an economical way to stretch a dozen
flowers, but I mostly use them to spread the message I took to heart years ago:
“Making you happy is important to me.” —Madeleine Reeves, lifestyle director
BIRD’S
NEST FERN
(Asplenium
nidus)“You don’t have
to worry about
accidentally‘drowning’ this plant.
It loves to be watered, so
you’re not likely to overdo it.”($35 with pot, bloomscape.com)
ZEBRA PLANT
(Haworthiafasciata)
“This is considered
a succulent andtherefore doesn’t
require constantwatering. You
can go away on
vacation for up to two weeksand return to a healthy plant.”
($23 with pot, thesill.com)
I can’t keep
my houseplants
alive. Which
ones are easy
to care for?
WD’s expert: Tovah Martin,
horticulturalist and author of
The Indestructible Houseplant
RADIATOR
PLANT
(Peperomia)“This plant can
tolerate both
high and lowhumidity levels as
well as survive in a
low-light environment.”($8 without pot, thesill.com)
DAILY DILEMMA
EVERYDAY ESSENTIAL
Healthy Lunch
Chicken Burrito Bowl
ACTIVE 15 MIN. ✦ TOTAL 15 MIN. ✦ SERVES 1 ✦ COST PER SERVING $1.MIDDAY MEAL
Use store-bought rotisserie chicken or poach your own chicken
breast: Fill a saucepan halfway with water, bring to a boil, and
add 1 tsp salt. Add chicken, reduce heat, and gently simmer
until cooked through, 10 to 12 minutes. Transfer to a plate
and shred or cut into pieces when cool enough to handle.
Heat 2 tsp oil in a large
nonstick skillet on medium.
Add ½ small red onion
(cut into wedges),
½ red pepper
(sliced), ½ cup
sliced mushrooms,
½ tsp ground
cumin, ¼ tsp
kosher salt, and
pinch cayenne
pepper and
sauté, stirring
occasionally,
until tender,
8 to 10 minutes.
Meanwhile, in a bowl,
combine ¼ cup
2 % plain Greek yogurt
with 2 Tbsp finely chopped
cilantro, 2 tsp fresh
lime juice, and pinch
each salt and pepper.
Serve with ½ cup
cooked brown rice,
4 oz shredded chicken
breast, and vegetables.
READY IN
15
MINUTES!MARTIN:^COURTESYOF^KINDRACLINEFF.^
ZEBRAPLANT:COURTESY^OF^JONSHIREMAN.^ F
OOD:^ MIKE^GARTEN.^ V
ASE:^ DANIELLE^DALY.^