dollar store gems: navajo backpack

If you go into a dollar store with an ultra-specific shopping list in mind, you probably won’t conquer it. But if you go into a dollar store “just because,” holy cow, you will be so surprised what you may find! When I’m in gung-ho dollar store mode, I always hit up Jack’s 99 Cents Store on 31st and 6th. When I’m in a crafty mood, I go to Dollar Tree on Long Island. And now I have another favorite to add to the list. To be honest, I don’t know the name of it. I do know that it’s on 14th and 5th. And I also know that it’s where I got the amazing navajo mini backpack pictured above.

$1.99, folks. That’s what I paid for this little guy. Is the quality of material good? No. Is the construction flawed? Absolutely. Is it awesome? Yes, ma’am. If I can spend $6 on a beer that I down in 15 minutes, I’m pretty okay with spending $2 on a backpack that will last a few months. I’m a little in love with it. I just hope my other little guy doesn’t get jealous.

And just in case you were wondering..
Tank top: Weekend market in Bangkok, Thailand
Jeans: Boutique in Wellington, New Zealand
Belt: Thrifted
Boots: Top Shop

waldorf chicken salad — with a twist

The first time I had Waldorf chicken salad was about 5 years ago at a diner right here in New York City — quite fitting, as the original Waldorf salad (sans chicken) was invented in New York. I couldn’t believe I had lived 19 years of my life without having tried such a creation. It’s unique, but simple, and has such a delicious mix of flavors.

Waldorf chicken salad goes wonderfully on a wrap, and is also delicious eaten as-is!

The one issue I have with the salad is that I try to stay away from mayo, so I use avocado instead! It’s much healthier and possibly even more flavorful.

Serves: 4

Ingredients:
2 cups cooked chicken breast, refrigerated (mine was cooked with Italian dressing)
1 medium avocado, peeled and pitted
1/2 cup celery, chopped as desired
1/4 cup chopped walnuts
1/4 cup raisins
1 green apple
Salt and pepper to taste

Directions:
Mash avocado with a spoon in a medium bowl until creamy.
Stir in chicken, celery, walnuts, raisins, and apple.
Add in salt and pepper, if desired.
Enjoy!

If you choose not to eat the salad right away, first soak your chopped apple in lemon juice for 15 minutes — this will prevent it from browning. Same goes for the avocado — mix in a little lemon juice OR leave the avocado pit in the salad until you’re ready to eat.

There are tons of variations on this recipe — a lot of people use grapes instead of raisins, red apples instead of green, and add different dressings like honey mustard or olive oil.

Do you have your own variation on this dish? I’d love to hear it!

new york city

It’s my last week in this apartment! I might miss this view a little bit.