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Monthly Archives: January 2012

Life in January and February

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My former coworker and friend Kim shared a monthly photo challenge with me back in early January. The photo challenge is the brainchild of Chantelle over at Fat Mum Slim – and I think it’s genius! I can’t think of a better way to track and share all your happenings each month.

Here was the challenge for January:

via Fat Mum Slim, #janphotoaday
Use the list above as a guide, and as inspiration, and take a photo each day. You can take it with your point-and-shoot camera, your big, fancy-pants DSLR, your iPhone {or equivalent} or whatever photo-taking-device you own.You can upload you photos to Instagram, Twitter, Flickr, Path, Facebook, your blog or just keep them on your desktop {and not share at all}. Whatever you want to do is totally fine. You can take the list above literally and stick to it, or take inspiration and go crazy.If you’re sharing them on Twitter or Instagram – you can tag them with the hashtag #JANphotoaday so that everyone can follow along with you.
 
See my results below.  
 
 
 
 
 
While my results are dismal in terms of the number of photos, I did have a ton of fun and can’t wait to complete the challenge for February. I promise better results! Who’s joining me?!
 

via Fat Mum Slim, #febphotoaday

 
 

Does it count?

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Does it count as making my bed if I nicely fold the sheet back when I wake up?

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No? I didn’t think so.

PS- excuse all the wrinkles.

Motivation

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I’ve been thinking a lot about life this past month about what I truly want in life…let’s chalk it up to the start of 2012 and new years resolutions that I set for myself.

I keep coming back to this…

Make It Happen, via Pinterest

Whether it’s small to do’s, career changes, relationships, here’s to everyone making it happen.

Man I’m Good…

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Eggplant Parm Success.

Recipe:
1 eggplant, skinned and sliced
Jar of tomato sauce (I used Bertolli’s Olive Oil & Garlic)
Pack of mozzarella cheese
Pack of Parmesan cheese
Breadcrumbs
1 egg, beaten

1. Place eggplant slices in egg mixture, then cover in breadcrumbs
2. Place breaded eggplant pieces in sauté pan over medium heat
3. Pour some tomato sauce in bottom of casserole dish to make first layer
4. Place sauteed eggplant pieces over tomato sauce in casserole dish to make
second layer
5. Third layer is sprinkled cheese. I used both mozzarella and Parmesan.
6. Repeat layers until all ingredients are used.
7. Top with cheeses!
8. Bake at 425 for 30 minutes, until cheese is golden brown.
9. Enjoy!

I’m gettin’ good at cooking!

All Things Vegetarian

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One of my New Year’s resolutions was to switch to a vegetarian diet. So far, we’re almost a month in and I absolutely love it!

One of the best resources that I’ve been following is the Vegetarian Resource Group, which provides this definition of vegetarianism.

What is a Vegetarian?

Vegetarians do not eat meat, fish, and poultry. Vegans are vegetarians who abstain from eating or using all animal products, including milk, cheese, other dairy items, eggs, wool, silk, and leather. Among the many reasons for being a vegetarian are health, ecological, and religious concerns, dislike of meat, compassion for animals, belief in non-violence, and economics. The American Dietetic Association has affirmed that a vegetarian diet can meet all known nutrient needs. The key to a healthy vegetarian diet, as with any other diet, is to eat a wide variety of foods, including fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes. Limit your intake of sweets and fatty foods.

One of the bonuses of going vegetarian, besides the health benefits, is that I am learning how to cook lots of fun yummy recipes.

I’ll be sharing all the new recipes on here. Lots of recipes and ideas come from fab blog Forgiving Martha – love Jess!

Here’s my first attempt at Three Bean Chili, which I thoroughly enjoyed and froze for future feasts. Beans, Beans…
Three Bean Chili
– 1 can kidney bean
– 1 can black beans
– 1 can red beans
– 1/2 of frozen package of corn and peas
– 1 can diced tomatoes
– 1 can vegetable broth
– 1 green pepper, chopped
– 1/2 yellow onion, chopped
– 1 tsp chili powder
Topping:
– shredded cheddar cheese
– 1/2 avocado, chopped
1. Saute green pepper and yellow onion in 1 tsp of vegetable oil.
2. Microwave can of vegetable broth for 30 seconds to bring temperature up before adding to the chili mixture
3. Drain all beans and rinse. Pour into pot and stir
4. Add 1/2 package of corn and peas. Can defrost in microwave if you like, but no need to as the heat of chili mixture will thaw peas and corn perfectly.
5. Add can of diced tomatoes
6. Add in sauteed green pepper and yellow onion
7. Pour in vegetable broth.
8. Stir all ingredients together and serve
9. Sprinkle with shredded cheese and avocado for extra flavor
How is everyone doing with maintaining their resolutions?!

I Love Lucy

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Meet my new sidekick Lucy. I don’t know what life was like B.L. (before Lucy). I’m definitely turning into a cat lady.

Life is good

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This past weekend included all things that I love – Lucy, snacks, some light reading, a visit to the BFF in NYC.

Life is good.