My Realistic Life: A New Start
PIN IT!Happy Thursday friends! I honestly can not believe how fast this week, THIS SUMMER, has flown by. It’s already the middle of July! Back to school commercials are taking over the air waves and fall clothes are already popping up in all of the big department stores. As much as I love fall (it’s my favorite season, see me gab about here, here, here and here) I also am not ready for summer to end.
Sure it’s hot and sticky, but you can get away with wearing a bikini all day and eating ice cream for dinner. Not to mention, all of the most gorgeous flowers are in bloom (see below photo!) Plus, you can spend your days staring at sailboats on the water in a white sundress with over sized glasses. Tell me, what’s better than that?
I absolutely LOVE this photo!
Yep, that’s my sexy face.
This summer has been an incredible blessing in disguise for me. I lost my job and for a while, I feel like I lost myself. My job didn’t define me, I made sure of that, but it was a part of me. I was there for 2 years, it was my first job out of college. As much as I dislike what happened and some of the management style there, I’m still glad I was there for as long as I was. I was lucky enough to meet some of my best friends!
Lindsay, Eli & me at Eli’s wedding!
Mary & I at my wedding! (I’m looking a bit rough)
Mel & me in Vegas!!
As miserable as I was there, I wouldn’t take any of it back because I met these incredible people! It’s weird how life works, don’t you think?
The reason I’m writing this is because next week, I am starting a new journey! I got a job, although just contractual, at a big time mortgage company. But don’t worry, I won’t be doing boring financial stuff 🙂 I’m going to be a marketing associate in their community department! I’m really excited because it’s in the event management & marketing space and I really get to flex my creative muscles and take charge! I’m terrified, completely terrified, because it’s new. I’m one of those people that thrive on change, but am still completely scared of it. I have to learn a new company, a new way of working, new faces and new lingo in a short, short time frame. This job will only be 5 months so I’m basically going to be thrown into the deep end without a life jacket. It’s very scary. Plus, the woman who is head of this is going out on maternity leave so I really won’t have many people to turn to for help. It’ll be really scary, but also, really invigorating. I spent so much time being told what needs to be done without much of a say in the matter. Now, I’m going to call the shots and have my voice heard. People are going to come to me and ask me what I think. It’s exciting, thrilling and motivating. As scared as I am of something so new, I’m also just beyond excited.
Because this new start begins next week, I’m taking FULL advantage of my last relaxing week at home. I’ve gotten used to staying home, sleeping in, playing with Oscar all day, having time to play around in the kitchen and garden outside.
Leaving this face is going to be HARD. VERY, VERY hard. But I’m ready to get back to the working world. My pencil skirts and shift dresses are crying out to be worn again 🙂
Claire
Tags:big changes, how to deal with unemployment, my realistic life, new job, new start, puppy pictures, real life
ESBS: Incredible Spiced Roasted Cauliflower + Garden & Oscar Pics
Guys, seriously. I know I tell you this everyday, but this recipe I am about to share is easily one of the best things I’ve ever made.
I know, you think I’m crazy now because I’m gushing over cauliflower and tomatoes. But seriously, this dish right here? It’s INCREDIBLE. An amazing, out of this world flavor explosion in your mouth. I really have no other way to explain it. It’s SO good. But before I can share more of this dish, I have to share some cute photos of Oscar, of course, and my little garden.
Yesterday was such a gorgeous day, although very hot. It was about 103 so I didn’t spend a whole lot of time out there. But Oscar and I did spend a few minutes playing around in the front yard, him mostly sitting and panting and me taking some pictures of my cute little flowers. With all of our trips and my unemployment, we haven’t had a lot of time (or cash) to spend on outdoor decor. However, now that I have a job AGAIN, we are going to take another trip to Home Depot this weekend to buy some more flowers and plants!
They are growing wonderfully 🙂 Our vegetable garden is also really sprouting. I would take a picture but there is a monsoon happening right now. An actual monsoon. It’s pretty wild. I’m pretty pumped to get more flowers. One more picture of Oscar?
How cute is this pup, I’m obsessed. Anyway, it’s time to share the incredible recipe. I can not tell you enough how amazing this dish is. And you know what makes it even better? It takes 15 minutes, start to finish and only requires about 9 ingredients. Easy, budget and OUT OF THIS WORLD.
Spiced Roasted Cauliflower
What You’ll Need:
- 1 head of cauliflower, cut into florets
- 1 can of diced tomatoes
- 4 chives, chopped
- 1/2 block of crumbled feta cheese
- 1/2 tablespoon of chili powder
- 1 teaspoon of tumeric powder
- 1 teaspoon of mustard seeds
- 1/2 tablespoon of Greek spices
- 1 tablespoon of olive oil
- Preheat oven to 500 degrees. Grease a jelly roll pan with cooking spray. Spread florets onto the pan & sprinkle with olive oil. Mix mustard seeds, tumeric, Greek spices, chopped chives and chili powder together. Sprinkle over the cauliflower.
- Bake for 15 minutes until cauliflower is soft, but not squishy. Drain tomatoes & add to the cauliflower mixture. Crumble feta cheese over the mixture and bake for another 3-4 minutes until cheese is bubbly.
Watermelon Feta Salad Recipe
GUYS!!!!!!!!!!! I’M BACK!!!! I’m seriously so happy my site is working again (if you couldn’t tell by my excessive exclamation point usage). It’s been a very frustrating few days. Luckily, my husband is a WEB GENIUS and was able to dig through hours worth of code to figure out why it was actin’ a fool. Whatever the problem, it’s fixed and I’M THRILLED. I have lots to share! But before we get to the life changes, let’s talk food, since I’m pretty sure that is what keeps you coming back. (And maybe my witty sense of humor? Charming good looks?) Or, it’s because I share photos of the ADORABLE little furry man Oscar. I think that’s it 🙂
“Hey Mom, just checkin’ out the scene.”
He likes to sunbathe on the kitchen floor. I swear, he’s a cat.
It’s hot in DC. And not just regular July heat. It’s SWELTERING. It feels like I’m standing in the Amazonian rain forest. Except, I’m not because that would be really awesome and there would be a great reason on why it was so hot. And not even heat, it’s SO humid. I start sweating even before the door has been opened. When the weather gets like this, the thought of turning on an oven, a grill or even a microwave has me running to the hills. Because it’s not nutritious to have ice cream for dinner (you’ve done it, don’t judge me), I found an incredibly light fruit & vegetable salad that is refreshing, delicious and VERY healthy.
Watermelon, cucumbers, fresh vine ripe tomatoes, feta cheese, lemon juice, dill, blueberries and chives. I know, it’s like a garden in a bowl. Now you see why I call it a garden medley? I owe Liz from Blog is the New Black for introducing me to the combination of watermelon and feta. The taste is incredible, but it takes a few bites to really get into it. Plus, I love that each bite has sweetness from the watermelon, crunch from the cucumber and a citrus zing from the lemon juice. This salad is absolute crowd pleaser (even E loved it!). Make this for your next picnic, party or just for dinner. Seriously. If you live in DC, make it for dinner TONIGHT, I hear it’s supposed to be 106 outside.
Watermelon Feta Salad Recipe
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
What You’ll Need:
- 1/2 small watermelon, chopped
- 1/2 cucumber, chopped or sliced
- 2 small vine ripened tomatoes, chopped
- 4-6 chives, minced
- 2 tablespoons fresh lemon juice
- 2 cups of fresh blueberries
- 1/2 -3/4 cup of feta
- Fresh dill, chopped for garnish
How to Make It:
- Cut a baby watermelon in half (save the other half for later). Cut watermelon into cubes, discard rines.
- Place watermelon into a large salad bowl. Set aside.
- Chop cucumber, tomatoes and chives. Add to the bowl. Mix in blueberries, dill, feta & lemon juice; mix with a wooden spoon. Eat and enjoy!
What I’m Loving This Summer: Outfits Edition
Hello friends! I know, it’s been three days and I’m now just posting. But I have an excuse. My husband, that silly little man, worked from home yesterday so our main computer (with all of my fancy software) was hijacked all day. Well, now he’s back at work so I have my magic programs (aka Adobe Creative Suite) back. Aha!
So what did you do yesterday? I experimented in the kitchen a little, those exploits will be here for your lovely eyes to feast on later today and tomorrow. But right now, I’m talking fashion. I know, a recipe/foodie/healthy blog tackling fashion? But hear me out. I’m trying to integrate this site with my wedding site (which oozes fashion) so I’m taking one step at a time. Soon, very soon, all of my lovely thoughts will be in one, amazing, FABULOUS site. I know I keep talking about it but I’m stoked.
So, let’s talk fashion and what I’m currently obsessed with right now. I got this idea from Jenna’s “what’s in my closet” post. Before we talk fashion, I’m going to show you my summer closet (yes, I have seasonal closets, what of it). It’s a little frightening, but as you can tell, I love to shop.
Kinda scary, I know. But you know what’s even scarier? I’m about to fill it more with the fabulous numbers below, which are perfect for my big summer events! But most of them are on sale, so that counts, right?
Fourth of July Picnic
This is an outfit totally worthy of even the most glamorous picnic! For a casual event like a holiday potluck, I like to wear shorts & a fun top. Since it’s summer, I whip out the white bermudas. I pair them with a ruffly blouse and some casual, yet cute, flat sandals. To keep with the patriotism of the day, I would pair the blue and white with a coral and pink bracelet. Sure, it’s not red, but it’s in the red family, right? Lastly, you need a gorgeous pair of over-sized shades. I’m obsessed with these white ones from Lacoste!
Bargain Maxi Dress
I’m SO in love with maxi dresses & am so happy they aren’t going anywhere soon. Maxis are perfect for day & night, which is fabulous for a lazy gal like myself who hates changing. I’m obsessed with this belted floral number with ruffles. Oh, how I love ruffles. I usually pair a maxi with flat sandals, a floppy hat and long necklaces! So now your time to guess how much it costs….drum roll please. This whole outfit costs $80! Talk about guilt-free shopping! All can be found at Forever 21.
The Summer Wedding
If you are like me, you are in no shortage of weddings to attend this summer. I have 4 weddings left to attend this year, with three of them taking place this summer. So I’m constantly on the hunt for a cute outfit that is nice enough for a wedding but cool enough for the crazy summer heat. I’m utterly obsessed with this one sleeve, ruffly teal number from Nordstrom. Paired with some glittery strappy sandals and a fun clutch and you are all set to make a statement at your summer wedding. Just try not to outshine the bride 🙂 I kid, I kid.
These are just a few of the items currently residing in my many virtual shopping bags. Summer is one of my favorite times of year for fashion because there aren’t really that many rules. You can wear mixed colors, patterns and shorts to work! I mean, what more could you ask for? Plus, the lazy days by the pool with a frosty beverage don’t hurt, either 🙂
ESBS: Red, White & Blue Eggless Chocolate Cupcakes
Happy Thursday, friends! If you like me on Facebook, you know that I was very intrigued by this recipe. I’ve never made (or really had) an eggless cake, so I was very nervous as to how it would turn out. Would it be cohesive? Would the cake still be moist? Would the flavor be affected by no egg? All of these thoughts were running through my mind as I patiently waited for the oven chime to ding and for these cupcakes to be complete. Oscar, who must be in the kitchen when I’m baking (in the chance I’ll drop some human food for him to enjoy) patiently waited as well.
That face melts my heart, just melts it. Although there was no way he was getting a bite of these, I enjoyed having the company in the kitchen! Once the oven bell chimed, I took the cupcakes out and was flabbergasted. They came out VERY dark. At first, I thought I burned them and almost started crying. “Who burns cupcakes?” I think I whined as I took them out and tossed them on the cooling rack.
After taking a closer look, though, I realized that if I burnt them, I somehow managed to burn THE WHOLE thing, not just the top. So I cut into them, surgeon style.
I was immediately relieved to see that they weren’t burnt, just REALLY dark. Then I looked over to see the “super dark” chocolate powder I used. Safe to say, I felt like an idiot. So I emotionally ate the mutilated cupcake. By this point, I had completely forgotten that these didn’t have eggs and the taste was certainly no indicator. They were incredibly moist and very flavorful, and tasted like a regular chocolate cupcake.
After I calmed down & the cupcakes cooled, I did a bit of research on egg allergies. Egg allergies are mostly found in children and are one of the most common allergies they face. Although most children outgrow it, many carry it through adulthood. I know a few people who have this allergy and I never realized how much that affected what they can eat, where they can eat and how they can eat. It’s so amazing to learn about how different each body metabolizes and digests certain foods. (But that’s the health nerd coming out!) I’m going to start featuring an allergy safe recipe a week, whether it be gluten free, egg-free or lactose-free! So keep your eyes out for that!
Once I was done researching, the delicious cupcakes were cooled and ready to be frosted. I chose to pair these with my favorite light cream cheese frosting. I made a batch and a half, and split it up into three bowls. I kept one bowl white, then used food dye to dye the other two bowls red and blue!
However, the red turned out more very dark pink, but what can you do? These are the perfect dessert to make & bring with you to your fourth of July picnic!
Recipe adapted from All Recipes. Note: This recipe makes A LOT of batter. Enough for one 8 x 8 cake and 12 cupcakes!
Eggless Chocolate Cupcakes
What You’ll Need:
- 4 1/2 cups sifted all-purpose flour
- 3 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 3 cups water
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons vanilla extract
How to Make Them:
- Preheat oven to 350 degrees. Grease cupcake/muffin tin with cooking spray.
- In a large bowl, mix flour, baking soda, cocoa powder and salt together. Add in sugar and mix well.
- Add in water, oil and vanilla and mix until batter is creamy.
- Pour batter into the greased cupcake pan, filling each about 3/4. Bake for 35-45 minutes or until they are fully cooked. Poke with a toothpick and if it comes out dry, they are done.
- Put on a wire cooling rack and let cool COMPLETELY before frosting. Once cooled, frost and enjoy!
So moist, so chocolatey and the sweetness of the cream cheese frosting is the PERFECT compliment. I made E take about 98% of these to work so I wouldn’t eat them all day today. Because I would.
Nutritional Information per cupcake: 275 calories, 11 grams of fat, 42 grams of carbohydrates and 3 grams of protein.
