pinned it, made it: sage smudge sticks

Facing an abundance of Russian sage in my garden this summer, I knew come autumn, I’d need to figure out a way to preserve it. I pinned this handy how-to from You Grow Girl, one of my favorite resources for garden-related DIYs, btw.

How To Make Your Own Smudge Sticks

A few weekends back, I harvested said sage and bound it into little bunches to give as smudge-stick gifts. Tying them together was such wonderful aromatherapy, making the mess I made on my living room floor well worth it.

high plains thrifter // diy smudge sticksOf course I had to test one out for myself…

high plains thrifter // diy smudge stickAre you doing anything to preserve the late-summer bounty? If so, I’d love to hear what projects you’re tackling!

xo,

Meghan

Top photo c/o: You Grow Girl.

pinned it, made it: chickpea cakes with shaved asparagus and yogurt

Raise your hand if you overdid it a bit on the food front this weekend! From a cookout feast Friday to multiple plates of Brasa at Angie’s (gorgeous) wedding Saturday to a steak and twice-baked potatoes dinner last night, the hits just kept rolling (in the best possible way). In the mood for something a little lighter, I turned to Pinterest to find a recipe using three ingredients I had on hand—chickpeas, farmers market asparagus and some leftover yogurt sauce.

One of the recipes I pinned was this one from Naturally Ella…chickpea cakes with shaved asparagus and yogurt.

https://i2.wp.com/cdn.naturallyella.com/files/2012/04/IMG_5460.jpg

I had everything called for on hand, saving me from a stop at the store on my already endless commute home from work. #score Can I tell you how happy I am to be stir-frying in shorts with the windows open? Seriously, so happy.

Processed with VSCOcam with f2 presetThe resulting dish was so BEYOND GOOD, I’m already looking forward to eating my leftovers for lunch tomorrow. The patties were flavorful and crisp and the tomato-asparagus melange on top was simple and perfect. Over the top went some leftover dill-y yogurt sauce, to which I added a squeeze of fresh lemon juice, and dash of smoked paprika.

Processed with VSCOcam with f2 presetIt was the perfect foil to all deep-fried, meaty goodness I consumed for the 72 hours prior, and it didn’t even take that long to whip up. Are you pinning any fresh summer suppers? If so, leave me your profile address so I can follow along!

xoxo,

Meghan

Top photo c/o: Naturally Ella.