Burritos – The Ultimate Convenience Food, Infinitely Riff-able

I loooove me a good burrito! Be it all snuggled in its foil wrapper, easily eaten on the go, or slathered in sauce and the size of a small infant, I am there for it, baby! I am a frequent visitor of taco trucks and hole-in-the-wall taco joints. This truck and this taqueria in my home town of West Seattle are two of my favorites. However, there is something to be said for not having to leave your house and having a delicious burrito ready and waiting for you in your freezer, mere minutes away from your mouth after a quick trip through the microwave (or in my counter-space challenged and thus microwave free home, a slightly more lengthy stay in the oven). Regardless of how you heat ’em up though, freezer burritos and breakfast burritos can seem like small miracles when you just can’t even but want something delicious and comforting to fill your belly.


Zoe can’t even…

Over  the years, I have played around with this convenience food, trying different recipes and filling combinations and have discovered that the beauty of the frozen burrito is that there is no ULTIMATE RECIPE but rather, it is a dish that endlessly customizable and delicious in its many iterations so long as you follow a few basic principles of burrito making and a couple small but important freezer guidelines.

Burrito Principle #1: Have a variety of textures – No one enjoys a burrito that is just all mush. I mean, I love hella cheese and refried beans as much as the next person, but part of the joy of eating is variety – in texture as well as flavor. So, toss some cooked rice into that tortilla along with black or pinto beans that have been cooked and mashed slightly. Or leave your beans whole, but for the love of all that is sacred, make sure that they are cooked fully. No one likes under-cooked beans in their burrito. Then balance out the relatively soft textures of the rice and/or beans with some veggies like bell peppers and onions cooked to the point where they maintain a little crunch. And of course cheese and salsa to your liking!

Corollary of Burrito Principle #1: For breakfast burritos, replace beans and/or rice with hashbrowns and eggs scrambled with a little cheese, salt and pepper. I like to defrost some frozen hashbrowns or even tater tots and toss them with the cooked veggies.


Hashbrowns and veggies in the background and scrambled eggs with ham and cheese in the foreground destined for Denver Breakfast Burritos.

Burrito Principle #2: Don’t muddy the flavors – It may be tempting to really raid the spice cabinet here. I mean, when else are you going to use that artisanal ancho chili powder that you got at the farmers market last year? Or was it two years ago? First, check the sell by date. Odds are, many of your spices are past their prime and won’t be doing you any favors in whatever dish they land in. Second, be judicious about when and where you spice. For example, I like to use a boxed Mexican or Spanish rice for convenience sake when making my burritos. Near East is a brand that is readily available at grocery stores and makes a flavorful light (read: not gummy) rice for burritos. If I use a boxed rice, I ease off on the spices elsewhere. Maybe just some chili powder added to the veggies along with a splash of lemon juice and a half teaspoon each of cumin and coriander added to the beans. However, sometimes I will do a cilantro lime rice a la Chipotle and in that instance, I may add some more spices to the vegetables like paprika (sweet or smoked) and ancho or chipotle chili powder.

Burrito Principle #3: When it comes to cheese, its all about location, location, location! – Don’t just toss a handful cheese into your burrito and call it a day. You have been so thoughtful up to this point. Don’t leave, what is arguably the most important part of the burrito, to fate or your questionable rolling technique! It is always a little disappointing when we get to the very bottom of our burrito and there sits a large glob of cheese that would have been put to much better use lovingly woven throughout the whole. Slightly better, though not ideal, is when we bite into the burrito and see the clear demarcation if rice and beans and other fillings to cheese. Battle lines were drawn and the cheese stands alone to one side. Yes, it all comes together in your mouth, but perfection it is not. The answer to this, is to lay out your tortilla and then sprinkle shredded cheese all over that bad boy. Then add your other fillings to one side and get rolling. This way, the cheese is distributed throughout. It is cozying up to your other fillings but it is also hanging out between layers of tortilla, a happy cheesy surprise that makes every bite perfectly balanced. And, if you want to get REAL crazy, dollop some cheese sauce on top of your fillings to create a molten cheesy core. Take care: This technique is only for advanced burrito rollers and cheese fiends.


Ok, so you have got your burrito with all the fixins’. Is it ready to be rolled and frozen? Wait, step away from the burrito and attend to these two freezer guidelines:

Freezer Guideline #1: Don’t go crazy with the dairy – I mean, you went crazy with the cheese and that’s fine, but for these frozen burritos, leave the sour cream in the fridge. The water content in more liquid dairy products does not lend itself to home freezing, which is a slow process, inviting the formation of water crystals. No one wants ice in their burrito, which will melt and, separated from that fat, can turn your tasty creation into a soggy mess. Check out this really interesting article on the science behind freezing ice cream where the same fundamentals apply. You are totally welcome to heap sour cream on your warmed up burrito (or eat it straight out of the carton alongside…). I won’t judge.

Freezer Guideline #2: Keep the avocado on your toast and out of your burrito – Freezers do weird things to our favorite hipster health food.  I am sure there is some science behind the phenomenon, involving enzymes and oxidation. Perhaps, I’ll do a deep dive into this in another post, but for now, trust me, just don’t do it. As with the sour cream, feel free to go crazy with the guac when it is time to eat the burrito. On top, on the side, EVERYWHERE!

Now you have filled your burrito and followed the freezer guidelines like the A+ student that you are, and now it is time to roll those babies up and toss them in the freezer, a down payment on your future happiness. If you plan on baking them in the oven later, roll up in foil and then stack in a gallon freezer bag. If they are destined for the microwave, roll in parchment paper, then foil and the gallon freezer bag.


That’s it! Happy rolling! Below are a few articles that I found online and used as inspiration for my burrito adventuring.

Tablespoon.com – Freezer Friendly Denver Omelet Breakfast Burritos

Good Cheap Eats Freezer Burritos

The Kitchn How I Make Burritos to Freeze

Ferry Adventures: Old McDonald does Oktoberfest

Sometimes you just need to get out of town and reset, see some new sights, have some tasty bites and you don’t want to travel far or spend a lot of cash. Here in the PNW, we are lucky to have several beautiful Islands and a wonderful ferry system by which to traverse them. One of the closest and easiest Island jaunts is to Vashon Island. Get yourself to West Seattle, queue along the beautiful Lincoln Park and you will soon be taking a quick 15 minute ferry to one of the most charming spots around. Unlike many other ferry trips (Anacortes, I’m looking at you…and don’t get me started with the mess that is downtown Seattle), West Seattle to Vashon is fairly hassle free. There’s one line which becomes two (West Seattle goes to both Vashon and Southworth on the Kitsap Peninsula), there are only 4 lanes and then you are on the ferry quicker than you can say “I’m on a BOAT!” The only downside of this ferry ride is that it is so short! Washington State Ferries have really improved their food and beverage service so, on a longer trip, it’s fun to relax with a local IPA or Washington wine and some Beechers Mac and Cheese. Yum! We’ve only got 15 on this ferry though, so snap a few pics of Rainier and the sound and save that appetite for Island eating!

Vashon is perfect for a day trip but if you want to really have a mini vacay, I recommend staying a night or two on the Island. There are many options through Airbnb. Most are cabins and cottages and even a houseboat! There are also some swanky lodges called Lodges on Vashon that offer high end accouterments right in town, stumbling distance from Vashon Brewing. We stayed at a super cute Airbnb that was a small cottage  on a farm. There was a beautiful garden, which we were invited to harvest from, chickens and deer meandering through the yard at night, munching on grass. It was perfect for a romantic getaway or a solo retreat!

In the past 5 years, Vashon has really boosted it’s culinary cred with several restaurants that celebrate the Island and its bounty. What used to be a place where hippies and chefs moved to escape it all, grow pot or make cheese has become a vibrant little Farm to Table mecca. Bramble House is probably the fanciest offering on the Island. We didn’t check it out this time but I definitely see a date night there in our future! Can’t go wrong with local fare and a female chef!

For dinner on our first night we opted for Gravy, a casual yet inspired little spot run by a chef formerly of Cafe Presse and other Seattle kitchens. The food was delicious and service attentive, bordering on earnest. There, as in most of the restaurants on the Island, the waitstaff seemed to be made up primarily of high school students. Pretty amusing at times but, honestly, I’ll take an eager high schooler over a cranky hipster any day. You can read my full review here.

After dinner, we opted to head back to the farm for a much needed rest. We assumed that the nightlife scene on the Island is pretty sleepy, but I later found out that there is live music on Fridays and a late night bar scene at a Bistro and Sushi place right across the street from where we had dinner. I’m not sure what “late night” means on Island time, but I will check it out on a future trip for sure! Back at the farm, we both read for 30 minutes or so and then lights out by 11. Practically locals already!

The next morning, the sun streaming though the the flower-framed window and the chickens clucking quietly, we made our leisurely way to town for breakfast. The breakfast/brunch options range from fancy to rustic. We landed right in the middle at The Hardware Store, a historic building serving breakfast, lunch and dinner. I am told their desserts are to die for as well. We arrived around 10 and were seated right away. The place was busy but, no Seattle brunch lines here! The food was very good and the cocktails looked tasty, creative and local. We were planning on hitting up some cider spots later so we just opted for coffee, which was Cafe Vita and a perfect morning eye opener. You can find my full review here.

After breakfast, we hit up the Vashon Bookshop where I lingered as long as the hubby could handle it and ended up buying a used paperback (I just can’t help myself!) Then we checked out the Saturday Farmer’s Market, which is tiny but full of yummy Island grown produce and dairy. We then posted up at Cafe Luna, a happening spot with great coffee and food options and nice tables for laptoping or catching up with friends.

Now, fully caffeinated, we set out to taste some cider. Nashi Orchards is en route to the other end of the Island from the West Seattle Ferry dock. On the way you might pass by Misty Isle Farms, a huge cattle farm on the Island, You have probably seen their beef in local grocery stores. In the event of a Zombie Apocalypse, you will find me on Vashon. It’s got everything, produce, protein and pot.

Nashi Orchards is open from noon to 5 for tastings on Saturday and Sunday. The owners are very friendly and knowledgeable and happy to discuss the finer points of Cider and Perry (pear-based cider). They are passionate about cider in a nerdy way that I love and we tasted a couple nice dry ciders and perries as well as a burly perry fermented in french oak barrels and clocking in at 16.2%. We shared the tasting flight and got an additional pour and were feelin’ fiiiine!

Thinking that it would be best to get some food in our stomachs, we skipped the second cider tasting (there’s always next time!) and headed to a Mexican spot we’d spied on the way in. Inside decor was colorful and trippy (psychonaut approved!) and the food was delicious. Good, authentic Mexican cuisine. The fish tacos were amazing and the wet burrito with rice a beans was very yummy! The prices, though, were ridiculous! $16 for the burrito! It was good, but not any better than what I can get for $9 or even $7 in Seattle. I am thinking they are taking advantage of being the only game on the Island. There are one or two other Mexican spots but they seem to be more on the Tex Mex side of things.

Bellies full and pocketbooks a little lighter than we had hoped, we headed to Oktoberfest. We hadn’t planned on attending the shit show…er Fall Festival in Seattle but I discovered a flyer for the Island edition in the restroom at Cafe Luna and we decided to check it out. Judging from the size of the Farmer’s Market, Vashon Oktoberfest was sure to be a more low key affair.

Yep, just my speed. There weren’t a million beers to try in 4 oz increments, just six honest to god pints that were all very tasty. The hubby used his wizardry to, once again, score two free beers. That guy is better at man flirting than I can ever hope to be. We relaxed and enjoyed the Fall day, which bestowed upon us both intense sun and stiff breezes. So perfectly PNW! Where Seattle Oktoberfest can feel like a huge frat party, Vashon Oktoberfest felt like a country fair, something out of an episode of Midsomer Murders. Quaint, peopled by the 40+ set and a dead body might be discovered in the cider vat at any moment. Perfection.

Ok, friends, we have almost reached the finish line at the end of this delicious excursion! One final entry for the record of note. And it must be…the Pad Thai that I have been craving for nearly five years. Yes, we accidentally stumbled upon a former Seattle staple transplanted onto this little Island. My Seattle friends may be familiar with the elaborate house, transplanted from Thailand to Wallingford called May Thai. The authenticity does not end at the decor. The Pad Thai served there has always been my favorite in the city (no ketchup for color, only real tamarind paste) and I hadn’t been there for years. Buzzed on Oktoberfest libations, we meandered into a nondescript doorway, through a heavy curtain and into…a familiar setting. Dark wood and jeweled artwork created a cozy, yet elegant vibe and, the name, oddly familiar…May Kitchen + Bar. We ran into an old family friend having dinner (ah Seattle, still a small town at heart) and quizzed the high school aged waitress on the origins of the place. Wood panels brought in from Thailand. Pad Thai prepared in a banana leaf. Hmmm…A quick Google search yielded the answer. Yes, they were related. May apparently relinquished control of the Wallingford spot in 2012 and hightailed it off to Vashon to delight locals there. Fine, I will take a ferry to get my fix! And, maybe, I will one day order something else from the menu! I was too excited to take a pretty picture of the banana leaf with all the accouterments nicely laid out so here you get an unpretty picture of tasty goodness. And some rolls (also very yum!).

Satiated, we retired to our cottage and enjoyed a glass of wine on the porch, while a deer couple munched happily on the grass a few meters away, and finished the night with an episode of Midsomer Murders, naturally.


Hungry Ginger Recommends – First Day of Fall Edition

It’s the first day of Fall. Thank god. Bring on the cool weather, the hot drinks and the scarves. The arrival of Fall doesn’t mean that you need to abandon your happy hour rosé habit though. Just take it inside and opt for a full-bodied red instead. Darker days may mean darker thoughts…revamp some of your mental health practices. And, of course, snuggle up with a good book. It’s decorative gourd season, motherfuckers!


If you’re in Seattle, go get Happy Hour at Zane+Wylie’s near Pacific Place. Your belly and your pocketbook will thank you! Find my Google Review HERE.

Mental Health

Start a Complaining Journal. There is a lot of focus on happiness these days. People are “hacking happiness” Silicon Valley style. There are so may TED talks and YouTube videos on the subject. I want to be happy just as much as the next person, but lately, I have been feeling like this search for happiness is, well, kind of a bummer. It’s also quite exhausting and overwhelming. This is an interesting article about this phenomenon and why it isn’t as cut and dry as it may seem. MY suggestion in the face of all of this is…COMPLAIN! Instead of a gratitude journal, create a journal, a blog, a Twitter account, whatever, where you can BITCH about your life. Don’t share it with anyone. Make it anonymous if it’s online and DO NOT tell your friends and family about it (you might be bitching about them after all!). I gotta tell you, it is SO cathartic! And once you write or type those things, they somehow seem…less terrible. In Pop Psychology speak, they have lost some of their power. If you need some inspiration, check out Unhappy Hour, a podcast in which comedian and former Buzzfeed Whine About It guy Matt Bellassai complains about stuff for 45 minutes.


Follow Sorted Library on Instagram (after you follow ME of course!). It is an independent library in New York City in which members recommend collections of books around a certain theme. It’s a great way to discover new books and fresh perspectives on old favorites.

A Sweet Summery Reminder

I don’t know if you remember, but a couple years back, Icebox cakes were the thing. From Food and Wine to Redbook, dessert lovers and mommy bloggers extolled the virtues of these no-bake sweet treats. I never really got on the bandwagon, being more of a savory gal myself, but lately, after cutting back on my alcohol consumption, I find myself leaning more into the sweet side of things. Oh, and I got my first cavity. Funny how that works…

Earlier in the summer I made this Banana icebox cake and it turned out fiiiinee. It may be because I am not a huge fan of bananas or Nilla wafers, but I didn’t love it. I didn’t feel guilty eating it though (there’s fruit!) and it seems like something that can be easily modified to taste. Chocolate cookies, strawberries and jam instead of banana. The possibilities are endless!

Banana Icebox

Camping and other summer excursions got in the way of further experimentation until recently, when I discovered Nigella Lawson’s Meringue Gelato Cake with Chocolate Sauce.  It languished on my Trello board for about a month before I got around to making it a few weeks ago. The Summer heat (and smoke, thank god!) had dissipated so the recipe didn’t feel as necessary as it had been just a few weeks earlier but, boy was it a treat! It had the consistency of very fluffy ice cream, flecked with barely sweet chocolate and covered in a drizzle of boozy chocolate sauce. The store-bought meringue cookies (I ordered these on Amazon because they don’t seem to be a common item in local grocery stores), crushed up and combined with whipped cream, provided and very airy consistency and I felt like I was eating a barely sweetened cloud, studded with crunchy chocolaty bits. That by itself would have been just grand, but blanketed in a lovely warm chocolate sauce spiked with dark rum and Kahlua…heaven! I highly recommend this dessert any time of year and, at the tail end of summer on a cool Friday evening, it was perfection; a reminder of summer warmth and and a hint of cozy Fall days ahead.


Cooking is my Love Language

They say that there are five love languages: Words of affirmation, quality time, receiving gifts, acts of service and physical touch. This article on She Knows has a good overview. We all tend more toward one of these than the others. Cooking is my love language. It is an act of service, but also quality time, the creation of something to be shared, with love. As a lifelong introvert, an only child and someone who would rather spend Friday night with a good book than out on the town, cooking appeals to me because it is something that I can do alone but also share with the world. It is my contribution to the larger dynamic of human relationships. I may not be the life of the party, gathering everyone around me with a thrilling story or funny joke, but I will gather you around my table for a delicious meal.

The act of gathering together to share sustenance is as old as human memory and therefore deeply ingrained as an essential part of our collective consciousness, our sense of order and comfort. This article in The Atlantic goes into some depth about the history of communal dining and is an interesting longer read. By facilitating this communal experience, I feel as if I am a part of something greater than myself, that I am making a contribution to a greater dialogue. An artist creates a painting or a piece of music for people to enjoy and thus brings them together. I roast a chicken and enjoy it with my husband and some friends. We eat at the table and talk about how our week went and what we are looking forward to. Why would we sit at this table talking about this and that if it was an empty table? We might instead watch a movie or go on a hike, both admirable activities, but less focused on one another than on the activity at hand.

I hug and kiss my husband when he gets home from work, but it is when he smiles in delight at a dish that I have prepared, or texts me in the middle of the day to say that he is enjoying the sandwich I made him, that I feel his love in a truly elemental way. One way of expressing love isn’t better than another, it is only important to stay true to your own love language while being receptive to those of others.

What a Difference a Season Makes

Thanks to last night’s storm, most of our deciduous tree friends have shed their autumnal locks, thus bringing to an end the yearly groundhog day-like ritual of bluster and rake and bluster and rake and curse the heavens…and rake. Besides the fact that I no longer have to worry about our basement flooding because leaves have clogged the basement drain and the sump pump has stopped working, this means that it’s time to tuck our little garden in for the winter. It was a good garden this year. I could have done more with it, but we had some lovely salads and mojitos and ity bity oh so sweet mountain strawberry snacks. There were fat bumble bees drunkenly teetering on lavender blossoms and colorful butterflies gracefully looping about. We cleared out a new part of the garden and planted some shade-loving ferns and our porch pots yielded a plethora of herbs.

After raking the leaves into the beds so they can mulch over the next couple months and enrich the soil below, the garden still looked beautiful in a way. It’s not the riot of lush green and bright fruit that it was this summer but it still seems cared for and…a little cozy really. I’m certainly glad that the damp, ever blowing pain in my side can become helpful nutrients for next year’s bounty. I’m looking forward to 2018 when I plan to expand the back garden (#teamnolawn) and start some beds in the front. Stay cozy out there, friends!

Podcasts for what life throws at you

We live in a world fraught with uncertainty, sadness and, well, dirty dishes. Here are some of the podcasts that have helped me navigate it all.

When you have mindless chores to do…

As a neat/clean freak (and currently unemployed person), I end up cleaning the house pretty frequently. It’s not like I’m down there scrubbing the baseboards with a toothbrush or dustbusting behind the fridge…I AM NOT A MONSTER, but I do like to keep things relatively clean and tidy. I find that I am more relaxed and productive in a clean environment and if I space it out into manageable pieces over the course of the week, it doesn’t seem so daunting. Some people like to listen to music while they clean but I generally listen to podcasts. Comedy podcasts are great because they are generally more entertaining than knowledge-packed, so I don’t feel the need to stop and write stuff down for later every three minutes. I also like serialized fiction podcasts because, like audiobooks, you are just listening to a story and, unlike audiobooks, they are broken down into discrete parts, easily consumable over several short sittings. They may even have a recap before each episode. A few “Cleaning Companions” that I recommend are below:

2 Dope Queens – Phoebe Robinson and Jessica Williams are the best friends we all yearn for. They are funny. They know a ton of amazing, hilarious people and they don’t take BS of any kind from anyone. Their podcast consists of them just shooting the shit, hanging out with their friends and having incredible comedians on to do stand-up. They tape their shows in front of an audience in Brooklyn and occasionally travel to other cities. I am seriously considering starting a GoFundMe to bring them here. They are that good.


Homecoming – Homecoming is a psychological thriller of the old-timey radio serial ilk. It has phenomenal voice acting from the likes of Catherine Keener,  David Schwimmer, Amy Sedaris, David Cross and more (Michael Cera was on the last episode I listened to!). There are two full seasons out so far and it is so well done, from the acting to sound editing that you almost feel like you are watching a movie…but you’re not. You are scrubbing some unidentified gunk under the toilet seat. It’s magic! It’s productive escapism!

When you are feeling sad or anxious…

As I mentioned previously, the world can be a sad, uncertain place and we can be sad, uncertain, anxiety attack in the soup aisle having individuals. Sometimes we need to know that we are not alone.

Terrible, Thanks For Asking – Sometimes, the glossy world created by social media and societal expectation, can make it seem like everyone else is doing better than you. I mean, YOU didn’t spend the day apple picking, then curled up by a roaring fire drinking mulled wine. YOU didn’t hike that gorgeous trail (“Eight miles each way!” “Feeling the GOOD kind of tired now as a chicken roasts in the oven and Hendrix on the turntable”). YOU stared at the cat in bed for an hour before moving to the couch to binge on Hemlock Grove. I mean we all have those awesome days every now and then and you can bet that most of us want to get that high from talking about it on social media and getting positive feedback. I am certainly guilty of this, just as I am guilty of the other…(Hemlock Grove…seriously a good show, guys). The point is, we have shitty days and great days and most days are just, meh. It’s the human condition. Terrible Thanks for Asking is a great reminder that everyone else is having those shitty days, weeks, months too. And that is pretty comforting, almost like mulled wine.

The Hilarious World of Depression – Hosted by John Moe, an NPR guy who is depressed and not afraid to talk about it, this podcast also provides an element of “You are not alone” comfort plus a lot of entertaining, intelligent celebrities being brutally honest about their lifelong struggles with depression. Margaret Cho works out to beat depression, Wil Wheaton finds medication most helpful (and for the record is not trying to be cute with that single L. His mother spelled it that way on an early hastilly written note to his father and it stuck). Most of the guests are comedians and all have been through the ringer and come out the other side intact – ish. And that -ish is a perfectly fine state. Don’t let anyone tell you otherwise.

When you want to sound smart and/or politically savvy at an upcoming holiday party/family gathering…

Yes, friends, the holidays are almost upon us. While Summer may have been the time for happy hour margs on the patio, reliving epic camping/beaching/Eclipsing adventures, or (if you live in Washington or Oregon) bitching about the smoke and the latest Trumpian Tweet, Fall and Winter are for more weighty matters. Maybe you have an office party that you would like to win by talking intelligently to your boss for five minutes, allowing you to thoroughly enjoy the shots of high-end Mezcal on the company’s dime mere moments later. Or perhaps you finally want to show your mother that, while you still can’t keep a houseplant alive, you have coherent things to say about gene therapy. Try these on for size:

Waking Up With Sam Harris – Sam Harris is a guy who went to Stanford in the 80s, took MDMA, dropped out, spent 10 years studying consciousness around the world, went back to Stanford, graduated and got a Ph.D. in neuroscience from UCLA.

What, that’s not enough to get you to listen? OK, this is a very smart but chill person who talks about DEEP shit and complex political issues in an approachable way. And he talks about these things with equally smart people. He will say some things that will make you uncomfortable that you may not agree with completely, but he says them in a way that will spark intelligent debate rather than make you run for your bed with visions of acrimonious comment threads seared into your brain.

The TED Radio Hour – There are SO MANY TED talks out there and who has the time to mine them for pithy facts to impress egghead uncle Jeff, your boss, or that barista who reads The Economist on her breaks and is not impressed by your sportsball trivia? NPR has the solution for you. Timely, themed podcasts that combine TED talks plus bonus interviews with the speakers into a neat little package of knowledge. For example, I just learned that playing video games is by definition the opposite of depression! Don’t believe me, check it out here. That’s just the tip of the iceberg of useful facts for life, love, and monetary gain.


Well, I have lots more of these for you, but I will save them for another time. I hope you are inspired to listen to a podcast or two next time you have a chore to do, are feeling down or want to be inspired!