The difficult thing about having short(ish) hair is that you actually have to get it cut every once in a while.
Since I have been so busy with work and moving, I realized that my hair is seriously overgrown and in need of a trim. Since I donated my hair last year, I usually tell myself, “If all your hair fits into a ponytail, it’s time to get it cut!”
I’ve been in ponytail land for weeks now. It’s time.
The problem is, I have gotten my hair cut by the same stylist for over 10 years and he works in my parents’ neighborhood, which is 20 minutes away. I am a car-less, bike-less girl who depends on her boyfriend to drive her everywhere, and I work from 9-6 every day. What’s a girl to do? I’m starting to realize that a change in stylist might have to happen soon.
But change isn’t all that bad, you see. I’ve been bookmarking recipes for Arroz con Pollo for a while now, and I’ve been really wanting to make it. The most appealing are this paella-style Arroz con Pollo from A Cozy Kitchen, and this beautiful version from Joy the Baker.
I noticed a common ingredient in both recipes, which presented a problem: Arroz con Pollo is not Arroz con Pollo without saffron. And try as I might, I can’t find those little red stems anywhere! Okay, so I only looked in one aisle at Safeway and at the Grocery Outlet Bargain Market where everything is 1 day away from expiring……but that’s beside the point.
I decided that a change was necessary, and I put my own Tex-Mex spin on the one-pot dish. It may not have been traditional, but it was delicious, and easy to make! Continue reading