Hi friends!
Welcome to the 63rd edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond.
Find of the Week:
We FINALLY moved back into our flooded house this week and I have been on a mission to put everything away as organized as possible, which meant it was time for a label maker. I labeled even the most inane of containers because it makes reaching for (and putting things away) so much easier. I found this one for $18 and it might be my best purchase yet.
Beauty I’m Loving:
I was on FaceTime with my brother and he asked if I had a filter on after using these exfoliating pads the night before. Do I need to say more? I’ve shared them before but I must resurface them because they really do make your skin so smooth and glowy. Highly recommend not getting them from an American site as the formula can be different - Stylevana is personally my fav site to order them from. Use them maybe 2-3 times a week as the first step in your evening skincare routine!
Entertainment I’m Loving:
Tell Me Everything by Elizabeth Strout is the perfect fall read that you will not be able to put down. Elizabeth illuminates the way relationships keep us afloat. The book delves into stories of love, loss, murder and the many “unrecorded lives” of those in the town. From sweet friendships to a shocking murder investigation and human connection; this book goes down as one of my favourites.
Recipe I’m Loving:
I love having an easy to grab lunch prepped in the fridge so this dense bean salad has been my go to - it keeps me from just snacking all day. It’s almost like an Italian chopped salad but in bean salad form. I wrap it up in a sun-dried tomato wrap and it’s so filling and satisfying. This is my one recipe that keeps going viral on TikTok, so the crowds have spoken, its GOOD.
Dense Bean Salad Recipe:
Watch my viral TikTok of exactly how to make it.
Ingredients:
1 Shallot
1 head of parsley
1 red pepper
1 can cannellini beans
1 can chickpeas
1/2 cup chopped marinated artichoke hearts
1/4 cup chopped sun-dried tomatoes
Handful Cherry tomatoes, sliced in half
Pepperoncini's - chopped, amount to your taste (I do 1/4 cup)
A block of feta, chopped
Dressing:
1/4 cup red wine vinegar
1/4 olive oil
1 tbs Italian seasoning
1/2 tsp dijon
1/2 Lemon
2 tbs sun-dried tomato oil
Optional: sun-dried tomato, spinach or regular tortilla wrap
Directions:
Place all ingredients in a bowl. In a salad dressing mixer, blender or jar, blend all dressing ingredients together. Pour over ingredients, toss well, and enjoy! It tastes better as all the flavours marinate. Enjoy on it's own or roll it into a wrap of your choice with a drizzling of hot sauce.
What I’m Reminding Myself:
“Love comes in so many different forms, but it is always love.”
Until next week! xo Amandine