Sunday, April 21, 2013

Sunday Supper :: {Fake} Pho

What's the very first thing that pops into your mind for dinner when it's cold, windy and raining outside?

Soup. Am I right?

Well we had one of those days recently so I took the liberty of making the best soup ever

Pho is a Vietnamese soup that is out of this world.  If you haven't had it, imagine a flavorful broth filled with noodles, veggies and herbs, then topped with a few pieces of meat and garnished with a spicy/tangy sauce to tie it all together. It's truly one of my all-time favorite foods, and I dabbled in making it at home - on one of those nights, as mentioned previously.


Traditionally, Pho is made with an herb-infused beef broth, topped with slices of beef or some kind of meatball, and filled with rice noodles. My version contains store bought vegetable stock, turkey meatballs and Ramen noodles. It's truly a semi-homemade and very much Americanized version of Vietnamese Pho, if you will.

Pho with Turkey Meatballs


Turkey Meatballs


1/8 cup sliced green onions
1 tbsp minced garlic
1 tsp minced fresh ginger
2 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1-1/2 tsp hoisin sauce
1 tsp Sriracha or chili paste

2 cups of sliced cabbage
2 packages of Ramen Noodles (discard seasoning packet)
32 oz container of vegetable stock
1 tablespoon of oregano


Start with Knead to Cook's Baked Turkey, Quinoa and Spinach Meatballs - I change the ingredients only slightly, eliminating the Italian seasoning and adding 1 tablespoon Sriracha.  

While the meatballs are cooking, make the sauce. Combine all ingredients, adjusting as needed for your tastebuds. {Add extra Sriracha for more spice, extra vinegar to make it tangier, etc.} Set aside.

Combine entire container of vegetable stock with 3 cups of water and bring to a boil. Once the broth has come to a boil, add oregano, Ramen Noodles and cabbage. Boil for 3 minutes.

Assemble as follows: Ladle soup into a bowl, top with a few meatballs, then spoon sauce over the top. Eat with chop sticks and a spoon.

{Recipe adapted from The Perfect Pantry}

For a more authentic recipe, use rice noodles and serve with a bevy of garnishes, from bean sprouts to jalapenos and basil.


Thursday, April 11, 2013

Destin Eats

People travel to Destin, FL year after year for the sugar white beaches, fresh seafood and endless emerald green water.  It's truly paradise, and I try to take a moment every day to appreciate where I live and not become jaded by all its beauty. 

But I'll be honest, it has been a huge adjustment for Ross and me moving from a culture-rich city like Austin to a tiny beach town.  I miss the {free} live music, plethora of ethnic restaurants and multitude of happy hour options; the things that I traded for sand between my toes, weekends spent on the boat, and raw oysters.  

All that being said; I couldn't be happier. It takes a while to find the hidden gems in a town that most people know for the over-priced seafood at Gulf-front monstrosities of restaurants, such as Pompano Joe's and Whale's Tail.

I warn you: avoid these restaurants at all costs! Do not waste your money. Spend your days laying on the beach, then leave the beach when you get hungry. There are a handful of really great restaurants in Destin that the curious tourist may have discovered, but are often over-looked by the masses. 

And so, with that, I give you my greatest hits list.

Sushi at Harbor Docks
Best of Destin: Restaurants


The Boathouse Oyster Bar :: Stop by this Destin Harbor staple when you've had too much sun but want to keep the party going. We love dropping by Boathouse on a Saturday afternoon for raw oysters, boiled peanuts, cold beer and live music by a few resident musicians. 

Recommended Eats: Raw Oysters and Crab Cake Sandwich

The Big Deck at Harbor Docks :: Sure there's always a nice, long wait to be seated for dinner inside this Destin staple, but The Big Deck boasts an eclectic mix of sushi, stout drinks and live music from local artists. 

Recommended Eats: Seaweed Salad and Amazon Roll or Panhandle Roll


Jasmine Thai :: Destin is at a huge loss for ethnic food, but I've found that this tiny restaurant's red curry and a handful of vegetarian dishes can easily compete with my Austin favorite, Little Thai

Recommended Eats: G3 {Panang}

Fat Clemenza's :: If there is one thing in this world I can't get enough of, it's Italian food. I guarantee you will swoon over every single item that comes out of their brick oven.

Recommended Eats: Any of the Wood Fired Pizzas

Fine Dining 
{Take this with a grain of salt, as no place in Destin requires a jacket or tie}

The Wine Bar at Wine World :: This delightful restaurant is located within our favorite wine shop. Think rack of lamb paired with the perfect glass of wine.

Recommended Eats: Chicken Piccata (when available) or Pan Seared Ahi Tuna

Louisiana Lagniappe :: Yet another Harbor view restaurant, but nestled within the Sandpiper Cove neighborhood, this slightly touristy jaunt offers fish prepared every way you could possibly imagine - but they nail it every time. 

Recommended Eats: Corn & Crab Bisque and Grouper Almondine


Cabana Cafe :: Tucked inside Seascape Resort, this beachy restaurant boasts live music, awesome sandwiches and really friendly staff. 

Recommended Eats: French Dip {to. die. for.}

Beach Bar :: Located below Camille's {sister restaurant to Harbor Docks} in Crystal Beach, this lunch spot is conveniently located just across the street from the beach but small enough to keep a low profile.

Recommended Eats: Garden Mushroom Sandwich



Wednesday, March 13, 2013

Weeknight Meals :: Black Bean Tostadas

Black beans are truly one of my all time favorite foods. They are the perfect substitute in many hearty meat dishes. 

I absolutely love black bean burgers, black bean tacos, black bean salsa, and particularly...

Black Bean Tostadas

corn tortillas
seasoned black beans {recipe below}
shredded sharp cheddar cheese
reduced fat sour cream or plain greek yogurt
your favorite salsa {or pineapple salsa}

{Seasoned Black Beans: Sauté 1/2 diced red onion, 1/2 diced red bell pepper and 1/2 diced green bell pepper in 1 tbsp of canola oil until peppers and onion begin to soften. Add two cans of drained and rinsed black beans with 1/4 cups of vegetable broth. Season with 1 tsp of cayenne pepper and 1 tsp of cumin. Simmer over low heat for up to 1 hour and season with salt to taste.}

Turn broiler on low and allow oven to preheat. Lay tortillas directly on the oven rack and broil for a few minutes on each side, until the tortillas are crispy. Top each tortilla with 1/4 cup of black beans, spreading the beans to the edge and top with shredded cheese. Once prepared, put each tortilla back under the broiler for 2-3 minutes, until cheese is melted and bubbly. 

Top with avocado, sour cream and salsa.

{Serve with spanish rice and sautéed vegetables}


I feel like the most common misconception about Mexican cuisine, or Latin cuisine in general, is that it's fattening and unhealthy. But it really doesn't have to be. Mexican food is all about flavor, not fat. 

Okay, so technically traditional tostadas are fried then topped with refried beans, cheese and the like. But baking and topping with vegetarian beans in lieu of frying then topping with refried beans is much healthier, and you don't lose the flavor.  I promise. 


Monday, March 11, 2013

Fresh Taste :: Pineapple Salsa

I love all kinds of salsa, from the unique and bizarre to the completely standard {i.e. Pace Picante}. So topping our fish tacos the other night with pineapple salsa sounded like a fantastic idea, and a fresh Floridian take on our  favorite Mexican cuisine.

Homemade Pineapple Salsa

1 cup diced pineapple
2 seeded and diced vine-ripe tomatoes
1/4 cup small diced red onion
2 finely chopped cloves of garlic
1 seeded, deveined and finely chopped jalapeño
juice of one lime
chopped cilantro to taste
salt to tase

Combine all ingredients in a bowl adding as much cilantro as you like and salting it to taste. NOTE: If you aren't sure if you like cilantro, err on the side of caution. I've found that people either love or hate cilantro, so feel free to leave out the cilantro entirely, or add just a small amount, if you don't care for it.

Don't like fish tacos? Add this salsa to a Mexican salad or fajitas, or simply replace any meal that calls for pico de gallo with this for a fresh take on an old favorite.


Sunday, March 3, 2013

Sunday Supper :: Garlic Shrimp Pasta

I'm fresh out of words this Sunday, but not without recipe.

You'll love this whole wheat pasta topped with capers, shrimp, green onion and spicy red pepper flakes, served with roasted asparagus.

Emeril's Garlic Shrimp Pasta


Sunday, February 24, 2013

Bountiful Breakfast :: Banana Pancakes

I spend my week days organizing healthy meals and snacks, avoiding alcohol like the plague, and getting in all of the key food groups. However, come Friday at 5:00pm, all bets are off.

Hey, you only live once, right? Friday night happy hours, Saturday afternoon beer and oysters, and {of course} brunch.

This weekend I went a different route than the usual eggs, biscuits and fruit. And it was a great decision, I might add, because these pancakes are really the gift that keeps on giving.

Whole Wheat Banana-Blueberry Pancakes

These pancakes are so fluffy and just slightly sweet, thanks to the honey, bananas and blueberries. Topped with just the tiniest bit of maple syrup, these pancakes are pure bliss.

{This recipe is adapted from 100 Days of Real Food}


2 cups whole-wheat flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups unsweetened vanilla almond milk
2 tablespoons olive oil
2 ripe bananas, mashed
butter or light butter alternative for frying
100% pure maple syrup for serving


In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, almond milk, and 2 tablespoons of olive oil. Whisk together thoroughly, but do not overmix.
Gently fold the mashed bananas into the batter with a spatula.
Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle, then drop in blueberries.
When the pancakes have begun brown on the bottom, flip them over to cook the other side.

As noted in her blog post, these are perfect for freezing! I was excited to read this because Ross loves nothing more than high sugar breakfast items during the week {blueberry muffins from the bakery, apple turnovers, everything bagels}, so this is a nice alternative that's lower in sugar and includes whole grains.


Friday, February 22, 2013

Weekend Notes

{Forgive me for my tardiness. Weekend notes :: one week late}

I had an absolutely amazing weekend. One of those weekends where Monday through Friday were filled reminiscing, holding in giggles and smiles about how perfect and highly entertaining it really was.

Ross and I both had friends come in from Mississippi and we all stayed at Emerald Grande {approximately 2 miles away from our house} for a mini-vacation.

The weekend, simply stated, was gluttonous. We collectively consumed over 25 types of gumbo {at the Sandestin Gumbo Festival} and at least 7 dozen oysters throughout the weekend.  We drank bloody marys {the best I've ever had at Acme Oyster House} and peeled and ate {most of it, anyway} 6 lbs of shrimp.

There was also a lot of cheetah print involved on Saturday night. Clearly I had to collage it.

It was fabulous.


Sunday, February 3, 2013

Sunday Supper :: Super Bowl Snacks

I love Super Bowl Sunday. 

Mostly because I can't get enough of tailgate food, and the commercials are always great, but this year we have at least two Rebels in the Super Bowl: Michael Oher and Patrick Willis. I absolutely do not care who wins, however I do care what we will be eating and I have quite a few ideas, courtesy of Pinterest.

{All photos and links back to the recipes can be found on my Football Fever Pinterest board.}

Right now I'm leaning toward the King Cake balls and Buffalo Chicken cups, but I'm tempted to make every recipe shown because they all look divine

Happy Super Bowl Sunday!


Friday, February 1, 2013

Ingredient Swap :: Pizza Dough for Cauliflower

This is another Pinterest recipe that I had to try. I honestly thought I'd just make it once and move on, but here I am making cauliflower pizza yet again because I was actually craving it. 

Cauliflower Pizza Dough
{makes 4 individual pizzas}
1 head cauliflower
1 cup shredded low moisture, part skim mozzarella cheese
1 tbsp fresh basil
2 eggs

First, you need to "rice" the raw cauliflower. You can either: chop the cauliflower head into smaller pieces, removing the hard part of the stem, and pulse in a food processor until rice-like; or run the cauliflower over a cheese grater until you've grated everything except the hard part of the stem.

Place the riced cauliflower into a cheese cloth or towel and squeeze out excess moisture. Then, combine cauliflower with all remaining ingredients and form into four equal sized balls.

Line a cookie sheet with parchment paper and place two balls of dough at opposite ends of the pan.  {You will need an extra cookie sheet if you want to bake all four at once.} Press the dough out into two thin, round crusts making sure they do not touch. Bake at 450° for 12 to 15 minutes, then add toppings and bake an additional 5 to 7 minutes.

Nutritional info per serving
{does not include toppings, calculated via}
169 calories
13g carbohydrates
8g fat
16g protein

That's it. So easy! The first time I made it I had the house to myself and was experimenting with this recipe. Ross came home and grabbed a pizza out of the refrigerator and heated it in the oven {we all know how unpleasant pizza heated in the microwave can be}. He knew it tasted different than your average pizza, but noted that it was "delicious" and to "please make more."

This time I topped each pizza with marinara, spinach, mushrooms, orange bell pepper, green olives and an italian cheese blend. One pizza with a side salad was the perfect size meal for me.

Just do it. You're going to like it. Promise.


Wednesday, January 30, 2013

Totally Intrigued :: Mantry

As I spend yet another night thumbing through Pinterest on my iPhone, I stop dead in my tracks at the sight of this:

Photo found here.
What is it???

man·try noun \ˈmantrēe\
1 : the modern man’s pantry

So I did what any sane person would do. Clicked over to the blog it was originally pinned from, scrolled through the post, ooohed and ahhhed over the contents, then googled the corporate website to place my first order.

Until I saw the hefty price tag. A whopping $75/month. Per month, y'all.

I'm going to make the "responsible adult"decision to wait until I can afford to spend $900 annually on a box of goodies, because God only knows once we start we definitely won't be able to stop.

I have to say though, Ross and I are both thoroughly intrigued by the September box's contents and by what the February box could possibly behold. The possibilities are endless, and I'm anxious to get my fingers on whatever comes next.  

{Oh wait, this is for men? Phshhh. Femantry? I'm on it.}


Sunday, January 27, 2013

Weekend Notes :: 1.27.13

For a weekend that started without plans, it turned it to be pretty spectacular. Words can't describe the joy I feel when I wake up each day to sunny skies and 70° weather, otherwise known as winter in Florida.

Weekend Highlights

Kicking off Saturday morning with a bloody mary at 9am, followed by lots of beer {hey, it's the weekend and it's the beach}
Eating raw oysters, boiled peanuts and beer for lunch
Taking Dexter for a long, aimless walk until we ran out of new paths to take
Bringing chairs and a sweater to the western most end of the beach to watch the sunset {popcorn and more beer in tow}


Friday, January 25, 2013

His + Hers Chef Salad

Ross and I were both raised in the way that if we didn't eat the food made for us then we just weren't going to eat. I choked down many florets of broccoli and seemingly endless mounds of english peas as a result, only to grow to love essentially ever food I've ever come in contact with {yes, including broccoli and english peas}. 

...and so the tradition continues. If I'm in the kitchen and I'm making a salad, guess what? Ross is eating a salad too.  The good news is that we both love salads. Ross loves nothing more than to start every meal with a salad, and I love nothing more than to make a meal out of a salad.

Over time we've come to a consensus on a few make-at-home salads that satisfy both of our salad requirements. My salads must always include avocado {always!} and his must include a substantial amount of protein if meant to keep him full until the next meal. So here's the answer {one of them anyway}, a not-so-classic Chef Salad. {Who doesn't love a Chef Salad?}

His + Hers Chef Salad

1 heart of romaine lettuce, chopped
1 1/2 cups baby spinach, chopped
1 carrot, shredded with a vegetable peeler
1/2 cup grape tomatoes, halved
2 tbsp feta cheese, crumbled
1/2 cup chopped roasted turkey
2 hard boiled eggs
1 avocado, sliced
1/2 cup mandarin oranges
salt and pepper
balsamic dressing to taste


Wednesday, January 23, 2013

Ingredient Swap :: Pasta for Spaghetti Squash

I am a pasta fiend. It's truly amazing to me that I have no Italian in my blood, considering how much pasta I'm willing and able to consume when left to my own devices.

I realized long ago that regular ol' pasta wasn't doing anything for my health or my figure, and switched to a whole wheat alternative whenever possible.  This is obviously a great way to sneak whole grains into your favorite dishes, but I've recently dabbled in a nearly carb-free, all natural alternative to carbohydrate heavy pasta dishes: spaghetti squash. 

If you've never cooked spaghetti squash, I'll give you the rundown. You slice it in half, scoop out the seeds and bake it in the oven until tender. When you're ready to eat you just run a fork through the squash and it pulls apart to look like spaghetti or angel hair pasta. 

1 cup Spaghetti Squash "Pasta"
42 calories
10 grams of carbohydrates
2.2 grams of fiber
{bonus: gluten free}

1 cup Pasta
221 calories
42 grams of carbohydrates
2.5 grams of fiber

No, spaghetti squash doesn't actually taste like pasta, but the shape and texture it has beneath a scoop of bolognese sauce mimics that of your every day boxed angel hair.  We all have our favorite spaghetti recipes, so I'll withhold mine and urge you to swap your pasta for spaghetti squash. If you need a basic recipe to follow though, you know Martha Stewart has a recipe for everything.


Monday, January 21, 2013

Sunday Supper :: Pan Seared Cobia

I am a huge proponent for Sunday Supper. Although most people don't consider this a tradition, because it really just happens organically when you have the entire day to make a meal, this has become an end-of-weekend ritual in our tiny household.

This week, I was inspired by this image I came across on Pinterest:

Learn more about this meal here.
I love the rustic feel of this meal, and of course I'm partial to seafood - the bread and butter {aside from tourism} of this once sleepy fishing town I call home.

So off to the seafood market I went to collect the ingredients for our Sunday Supper.  But rather than purchasing Striped Sea Bass {as seen above}, I went with two filets of Cobia - a meaty fish that holds up to the spices and sauces Ross and I were currently craving.

Sunday Supper Menu: 1.20.13


Pair this with Chateau St. Michelle Riesling and you've got yourself a healthy and flavorful meal to kick off the week. 

P.S. I was pleasantly surprised to not end up in a food coma after cleaning my plate, just delightfully full with room for dessert.


Friday, January 18, 2013

Whole Journeys

As you all may know, I absolutely love Whole Foods Market. {I proclaim my love for said company here.} Well, they're spreading their wings into uncharted territory. {For a grocery store, at least.}

Thinking I should purchase this print

Picture this: traveling half way around the world to visit the farm from which your favorite brand of quinoa comes, or cooking an organic meal consisting of fruits and vegetables grown within the confines of the farm you’re camping on that night. Yes. Please and thank you.

Photo from
Whole Journeys provides specialized, multi-day international and domestic trips for small groups. These active adventures will focus on truly engaging guests with local cultures in ‘through-the-back-door’ experiences. Regional cuisines and the culture of food will be key components, as will face-to-face interactions with producers and artisans.” - John Mackey, Co-CEO Whole Foods Market

I truly have a lust for travel. I think about my next vacation constantly, but what I’m really craving is an adventure. I can safely say that I haven’t been camping in a tent since I was 10 years old and that I haven’t traveled with less than a rolling bag and carry on since I back-packed through Europe for a month following my freshman year of college.

Photo found here.
I’m long overdue for adventure. {Although, I’d say my bank account disagrees. Spending $50 on sushi? That’s adventure enough for my checking account.}


Wednesday, January 16, 2013

A French Affair

Over the weekend my dear friend Kelly and I had a girls night.

She brought the wine and updated me on her love life while I cooked a simple French meal before heading off to see Les Misérables.

We started with Soupe à l'Oignon and a few glasses of chardonnay, then moved on to our main course, Salade Niçoise.

Emeril's Classic Tuna Niçoise Salad 

{slightly modified for two portions}


1/4 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
1/4 green beans, ends trimmed
2, 1/4 pound pieces of yellowfin tuna loin
salt and pepper
2 tablespoons olive oil
2 rosemary sprigs
1 large head romaine or Bibb lettuce, rinsed and patted dry
Anchovy Dressing, recipe follows
1/4 pound Roma plum tomatoes, cut into 1-inch cubes
1/8 cup halved and seeded kalamata olives
1/8 cup halved and seeded green brine-cured olives
1/4 cup thinly sliced red onion
2 hard-boiled eggs, peeled and sliced

Bring pot of salted water to a boil. Add the potatoes to pot and blanch until tender, about 5 to 6 minutes. Add the green beans to the pot and blanch until tender, 4 to 5 minutes. Then boil the eggs 10 to 12 minutes and blanch.

Season the tuna steaks liberally with salt and pepper on both sides. Heat oil in a skillet over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and place in the refrigerator to cool.

Toss the potatoes and green beans in the Anchovy Dressing. Peel and slice the eggs then add to mixture along with olives, chopped tomato and sliced red onion. Arrange a bed of lettuce on each plates (or 1 serving platter) then spoon the vegetable mixture atop the lettuce. Garnish with additional herbs if desired and serve immediately.

Anchovy Dressing: 

{Note: There will be extra dressing as I did not modify this portion of the recipe}

1 anchovy fillet, drained
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped garlic
1 large egg*
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced shallots
2 teaspoons capers, drained and chopped
1/2 teaspoon Worcestershire sauce

In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.


We skipped dessert entirely, opting to open a second bottle of wine instead.

P.S. Have you seen Les Mis? Jean Valjean has my heart.


Saturday, January 12, 2013

Currently Craving :: Avocado Toast

Sure, it's a bit indulgent. All that creamy, high fat goodness spread atop a piece of crunchy toast...

But it's also delicious, loaded with vitamins, minerals, good fats and protein. So why not? Just follow this basic recipe: 1/2 avocado (sliced), 1 piece of toasted sprouted-grain bread, a splash or two of hot sauce and a few shakes of salt and pepper.


Do not put your avocado on white bread {less nutritional value than sprouted grain bread}. Do not drizzle it with olive oil {you really don't need any more fat, even if it's good fat, in this meal}. Do not top it with cheese {this isn't even good fat, save it for a turkey sandwich}. Absolutely do not top with bacon {are you crazy?}.


Friday, January 11, 2013

New Year, New Me?

I rarely, make that never, stick to my New Year's resolutions. {Wait, does anyone? Because knowing someone who can follow through with annual resolutions is someone I need to get to know better.} So you can imagine my anxiety in writing this post for all to see.  I'd love to actually have one, just one, New Year's resolution that comes to fruition. 

Last year I made the mistake of making a resolution to do a certain number of things each day. Here's a glimpse: read 30 minutes each day, start every morning with "me time," etc. You can imagine that in anyone's life that's just not possible because life is always throwing us curve balls. So after a few weeks of rocking and rolling with my resolution, I was thrown a curve ball, broke my routine, and never returned to it. 


So this is the approach I'm taking this year. I'm choosing 3 things in my life that I'd love to improve upon. Things that make me happy but could make me happier, things I love to do but could do more, things that make me a better me and things that are absolutely within reach so I don't fail at this all over again. Who's with me?!


Photo found here.
I'm constantly borrowing photos from fellow bloggers and Pinterest posts because I don't  have the time, correct lighting or proper camera to take blog worthy photos. I'm resolving to learn more about food photography and to make time to take photos of what I cook. I'm constantly in the kitchen, and I love it, it feeds my soul, but I've fallen behind in making it a priority to photograph my creations.  At this point I have an iPhone 5 and a point and shoot camera to work with, so bear with me guys. 
New Year, better photography.


Photo found here.
I've never claimed to be a great writer. In fact, there are so many words and sentence structures that I completely avoid at the risk of making myself look dumb. I'll admit this is entirely my fault. I must have been too busy socializing in high school english and reading spark notes in lieu of a full book to learn the difference between affect and effect, much less the proper use of a semicolon in a sentence.  
New Year, better writing. 


Photo found here.
As you all know, I love my vegetables. But I also have my guilty pleasures {bacon, brie, pasta, ...} and absolutely no work out schedule, an ugly combination. I also happen to live just steps from the Gulf of Mexico, and no one has ever complained about "long walks on the beach," so I'm resolving to spend more time outside {just hoping that physical activity will follow}. I also want to do a one day mini-detox, then commit to a 3-day detox by the end of the year. I may need cheerleaders for this!
New Year, healthier me.


I don't feel like I'm reaching for the stars here, am I? I'm a list maker. I love lists. But do you want to know the funny thing about lists? They help to engrain your written thoughts into your brain. So I rarely look back at said lists because I already know what they say. This is my list of self improvements for 2013. I can feel it guys, it's going to be a great one.

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