So excited to start this new program! I will be trying to follow the program as closely as possible and will blog along the way.
Happy Fall! My favorite season is here. It is finally starting to get a little chilly in Virginia, and the leaves are coming down. We took a road trip to see our friends in Alden, NY, which is near Buffalo (Canada!) and we went to the cutest pumpkin patch.
It seems the season goes by way too fast, so I have made a Fall Bucket List!
- Pick pumpkins from a pumpkin patch!
- Dress up for Halloween (me: Witch, Nick: refusing to dress up, but possibly Scottish kilt or baseball player LOL)
- Buy Mums and (this is the important part) KEEP THEM ALIVE!
- Go to a football game
- Fall photos of Barley
- Start running again (perfect weather for it!)
- Take a professional photography course
- Finish my closet
- Create/finish new business page for Editing
- Reach EC goal with Rodan and Fields
- Get a massage
- Go to Yoga and/or Meditation once a week
I am sure there are SO many more things I could put on this list, but that does it for now!
So a cute little boy at the grocery store showed me his stuffed penguin and asked if I liked it. I told him I loved it!
He then asked if I had any kids. I said no. He then said “well why not?”.
And now I’m sitting in my car sobbing. THIS is child loss. Triggers everywhere and every day.
I promised this recipe, so here it is.
It is fast and DELICIOUS! We had enough for both of us to have leftovers for lunch and there is still some leftover!
1 package cheese tortellini
1 package sausage sliced ( I used Hillshire Farms Beef smoked sausage)
Onion – chopped
Garlic (4 cloves) minced
1.5 tablespoons Cajun spice
Get a big pot and add water and salt. Bring to rolling boil and add tortellini. Continue to cook according to package.
Meanwhile, add about a tablespoon of olive oil to a frying pan. Add onions and garlic and cook until softened. Add sliced sausage and cook about 5 minutes longer until browned. Stir in cajun seasonings until combined.
Add in heavy cream- about 1 cup to start. You can add more later as you’d like to thin out the sauce. Cook and stir until heated through. Slowly add in parmesan cheese until it melts into the mixture.
Drain tortellini when it’s ready and add to the frying pan with the sausage/sauce. Top with green chives and more parmesan. YUM!
I’m excited to announce that I will soon begin offering editing, copywriting, and proofreading services! In addition, I’ll offer ghostwriting, writing for ad campaigns, book editing, and more.
After years of writing for corporations such as The Washington Post, Northern Virginia Magazine and Dell Technologies, I am expanding my portfolio, and am excited to provide you with the same high quality and standards I uphold in my professional life.
Stay tuned for details and pricing.
I love love love everything Danielle LaPorte does. My first purchase was The Desire Map: a guide to creating goals with soul.
For the new year, I just purchased: Goals with Soul 2017: A desire map program for the new year.
Her tools help me so much to focus on whats important in my life, what I need to let go of, and what I need to work on! Im obsessed.
Check her out here: http://www.daniellelaporte.com/store/?dlap=60724
Last year after I lost the twins and felt the lowest of the lows I had ever felt, I came across this project called The Angel Card Project.
Volunteers send out cards to strangers who need some extra love and support over the holidays. I just love this idea.
Spread joy, spread cheer, spread love: however and whenever you can.
I remember my grandpa PopPop’s peanut butter fudge vividly. It’s one of the only things I remember about him. The fudge, Camel cigarettes, rocking chairs, and watching sports in the basement. But that fudge…It was SO good!
I have been trying for years to recreate a recipe that is close to him. I just made the best batch ever, it tastes like memories. Here’s to you PopPop!
1 cup Honey Peanut Butter
2 sticks unsalted butter
1 teaspoon vanilla extract
1 lb powdered sugar
Melt the honey peanut butter and the unsalted butter slowly in medium pan over the stove. Add in vanilla extract towards the end of melting. Once melted (don’t cook any longer), quickly stir in the powdered sugar. Stir until the mixture is throughly incorporated and loses its sheen. Spread in glass dish that has been buttered and lined with parchment paper. Cool in fridge for at least 2 hours.
I like my fudge cold, so I keep in the fridge in tupperware. So delicious!
Is the best ever. We love Olivia SO SO much. Tomorrow, we are getting a nephew! Hudson will be here tomorrow morning. So excited to meet our nephew!