Moisturizer, Mushrooms & Mustard

You know how people will allways tell you to choose your job wisely, because you spend more hours of your life at work than anywhere else? I believe that now I understand the full significance of that statement. I love my day job, don't get me wrong, but I've seen pieces of my lifestyle change recently, all in order to create more candles. Every time I go shopping for anything lately I find myself thinking, "Hmmmm.... Would this make a good candle when I'm done with it?" I picked out a new lipgloss / hand salve combo just because it came in a really cute tin. Apple juice and frappuccino are now my two favorite caloric beverages, because their jars are so cute. Also, I've begun cooking real meals for myself again, both because it tastes better & cost less than frozen entrees and pre-packaged salads, and because it creates more jars to recycle into candles later. And, since I generally combine my jar packaged foods with local produce and other ingredients, I can only assume I have reduced my carbon footprint to some degree.




Last week I had a yummy pesto pasta salad which was quick and easy to throw together and I thought I'd share the recipe with you. Sorry, I forgot to take a photo, but will do so next time!

Rachel's Chicken Pesto Pasta Salad

1 lb - approx 3 chicken breasts

1 - 8.5 oz jar sun dried tomato pesto sauce

1 - 12 oz package tri-color rotini or other pasta

1 bag mixed salad greens

olive oil

balsamic vinegar


Place the chicken breasts in a pot of water with 1 tsp salt and bring to a boil. Reduce heat & simmer approx 20 minutes or until cooked through. Cut to see the middle of the chicken breast to check for doneness before draining and rinsing with cold water. Allow chicken to cool 10 - 15 minutes then shred.


At the same time, boil a pot of water for your pasta and cook according to the directions on the package. Mix entire jar of pesto sauce & shredded chicken with pasta when done. Cool on counter uncovered for a bit if needed to avoid steam accumulation, then cover and chill in the fridge for a minimum of 30 min before serving.


Serve over mixed salad greens lightly drizzled with olive oil and balsamic vinegar.

This week I will be eating lots of peanut butter & jelly sandwiches for breakfast, perhaps a salad with dijon mustard dressing for lunch, relying on the constant standby - hot pasta - in the evenings, and working on a salad invention to use up the adoreable jars of shitake mushrooms I found on clearance at Gelson's last weekend.


But don't worry, I'm not going to attempt to provide every needed recycled jar from my personal inventory. I already have a few friends who save their jars for me in return for a 20% friend discount whenever they order, and I have plenty of other ideas I'm working on for how to collect more jars from strangers. An infathomable amount of energy is consumed in the aquisition of raw materials for and the production of glass jars each year. Americans burn countless numbers of glass container candles annually, in addition to vast amounts of packaged foods they consume. I hope others will agree it is time we reuse everything we can. Together we can help preserve the environment and slow global warming. Furthermore, to show that I am serious about my commitment to the cause, I will be donating 5% of all gross retail and wholesale sales in the indefinite future to the Environmental Defense Fund. Happy New Year everyone! Cheers to moisturizer, mushrooms and mustard and their re-usable packaging!