4.30.2012

wish list

I've accumulated quite the wish list after browsing through Free People's site. What's new? There are just so many things! Any one want to make a gal's wish come true? Teehee.
[images via Free People]

4.29.2012

sunday spark

“The most important thing is to enjoy your life—to be happy—it's all that matters.” 
-Audrey Hepburn
[click on image for source]

4.28.2012

forgiveness

Everyone makes mistakes. No, I'm not breaking into a Miley Cyrus song. I'm simply stating the obvious. If mistakes weren't made, nothing would be learned or valued. Sometimes we make the mistake. Other times we feel the repercussions of someone else's misstep. Either way, they each come with that feeling of ache and the impossible wish that it had turned out differently.

But it didn't turn out differently. Your heart was crushed. You spent too much money. You got a bad grade on an exam. You were speeding. You betrayed someone. You were rear-ended. You were late for work. There are so many areas we can fall and scrape our knees. There are those that fall around us, and pull us down with them in order to regain their balance.

This is what comes with life. It's unavoidable, and truthfully, life would be a lot less colorful if we didn't take a few wrong turns. You never know when they might be the right turns. Live and learn. In doing so, forgive. Forgive yourself. Forgive strangers. Forgive those who hurt you. It doesn't mean you have to forget because there are always lessons, but let go of the bad. Let go of the sadness or the anger, and make room for happiness. You'll be stronger from it.

4.27.2012

friday funnies

These two cuties never get old...and they're credited with my little Jack Russell's name. She bit me in the pet store. Meant to be.

4.26.2012

corn bread crab cakes


How yummy do these look?
  • Ingredients:Sauce:
  • 1/3 cup reduced-fat mayonnaise
  • 1 1/2 tablespoons chopped fresh chives
  • 1 tablespoon capers, drained and chopped
  • 1/4 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/8 teaspoon minced garlic
  • Dash of freshly ground black pepper
  • Crab cakes:
  • 2 teaspoons olive oil
  • 1/2 cup sliced green onions
  • 1/3 cup finely diced red bell pepper
  • 1/3 cup finely diced green bell pepper
  • 1 garlic clove, minced
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon (30%-less-sodium) Old Bay seasoning
  • 1 large egg, lightly beaten
  • 2 cups crumbled Buttermilk Corn Bread
  • 1 pound lump crabmeat, shell pieces removed
  • Cooking spray
  • Fresh chives (optional)
  • Preparation:
  • To prepare sauce, combine first 8 ingredients; chill.
    Preheat oven to 400°.
    To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; sauté 3 minutes. Remove from heat; cool. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in Buttermilk Corn Bread and crabmeat. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400° for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired.
    [image and source via Cooking Light]

4.25.2012

what i'm lovin' wednesday

1. Friends
I'm one lucky lady to have such good gals in my life. 

2. Organizing
I've been on a frenzy lately with cleaning and organizing. When the home is organized, life can be too.

3. Kicks
I am a shoe fiend, but lately I've been living in sneaks. They're too comfy not to.

[click on images for sources]

4.24.2012

couch surfing

Sometimes there is nothing better than coming home and plopping down on the couch with a glass of wine and your favorite movie. Whether you want some alone time or your snuggled up with your sweetie, the couch should be somewhere you can sink into and take a load off.

Here are some perfect relaxation spots...






[click on images for sources]

4.23.2012

snapshots







1. Sapporo for Kelsey's bday
2. Yummy soda
3. Charlie creepin'
4. Little Lucy and work
5. Mama and me
6. Organizing my wreck of a closet

4.22.2012

sunday spark

“Your life is an occasion. Rise to it.” 
-Suzanne Weyn

[click on image for source]

4.19.2012

orecchiette with broccoli pesto

I love pesto and I love pasta, so this recipe is right up my alley. I like the idea of making pesto out of different ingredients, which reminds me that I really need to get a food processor.

Ingredients

Directions

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!
[recipe/picture via Food Network]

4.18.2012

the dime diary


Head over to The Dime Diary, if you haven't checked it out already, and catch my latest guest post. I love this blog because it's for those of us who are on a budget, but still want to look cute. In the post we talk about exercise, healthy, and happiness. Enjoy!

what i'm lovin' wednesday

1. Ice cream
Sometimes you have to have those cheat days. I indulged in some salted caramel ice cream with cookie dough mashed up, making for a sweet combination of goodness. Talk about rich!

2. Grades
I finished up the semester with a 3.75 GPA. I am one happy gal. Being a bookworm pays off! My dear friends just finished nursing school too. So proud!

3. Student teaching
I said farewell to my class of kiddos. It was sad because they provided a lot of funny memories, but I'm excited to meet my new class for the summer.

4.16.2012

wait and see

It's a constant struggle to just stay in the moment. I like to know what's next. I like to know what someone's thinking or feeling. There is comfort in being one step ahead rather than throwing caution to the wind. Being in the present is a simple idea, but I tend to get pulled backward and forward. It's become a habit. I dip my toes in a past memory or conversation, or I roll around what I think the future might be like. Marty McFly, darn you! You had it so easy.

I can't exactly hop in my Delorean (not that I own one) and go back in time to change a circumstance, and I can't zoom to the future to see if I'm making the right choices. This leaves me stuck with now, but I'm starting to realize the now is a pretty beautiful moment. Why not enjoy what currently brings me happiness?

The past has brought me to this point and it's the way I live that will determine what comes next. It's all about having a little faith.

4.15.2012

sunday spark

"No matter how serious life gets, you still have to have that one person you can act completely stupid with."
-Unknown
[click on image for source]

4.13.2012

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