Monday, February 4, 2013

The biggest shame of all

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It makes me sad how true this quote is.  We have each been given such a finite amount of time in this life.  As cliché as it sounds, it is so important to really live.  In the scheme of things, think of how few words you will actually speak.  Think of how few your years will be.  What are you doing with those precious commodities?  Are you using them for careless things?  Or are you using them to build others up and make a difference? 

As a student, I see a lot of people who wish away their lives.  They can’t wait to finish school.  It’s like they are waiting to be a real person until after they are finished with school and started in their career.   But why wait?  If you do, you are simply wasting wonderful moments that you could be having.   Many times I have been in the same boat of wanting to be done with school.  But rushing through life means that you are giving up a part of life.  Maybe we should just learn to be content-- here, now, in the moment, wherever you are and whatever you are doing.

I think it is the same with words too.  I think of all the words I have spoken in my whole life.  Some of them have been to make a difference.  But many have been hurtful and destructive.  Even more of them have been selfish and petty.

I don’t want these things to be true.  I don’t want to spend time and words that can’t be taken back.  I want the time I spend and the words I speak to be meaningful.  When I look back at my life, I don’t want to think, Oh, what a shame that my life has not accomplished anything.  Because that would be the biggest shame of all. 

Friday, February 1, 2013

Something that is Wonderful.


Yes, that is food.  Cause I think food is wonderful.  I tried this out the other night on my family and my friend, Joy, and they seemed to like it.  I certainly did.  It is definitely a bit time consuming but I broke the process up into steps.  The night before I roasted the squash and made the filling, I made the pasta in the afternoon the day of, and I added the sauce that night.  But however you do it, I think it’s worth it cause it is gooooood. 

Butternut Squash Ravioli
1 butternut squash (about 1 ½ pounds)
Cooking  spray
1 TBSP chopped fresh oregano
2 TBSP unsalted butter, melted
2.5 ounces Parmesan cheese, grated
3/8 tsp salt
½ tsp freshly ground black pepper
36 wonton wrappers  (you can find these around the tofu)
1 large egg, lightly beaten
2 garlic cloves
1 ½ cups fresh baby spinach
½ cup fresh basil
¼ cup walnuts, toasted and chopped
2 TBSP extra virgin olive oil
2 TBSP vegetable broth
1 tsp lemon juice

Bake squash at 4000 (you should definitely put it on a baking pan) for about 30 minutes or until soft enough to cut.  Remove seeds and scrape out pulp into bowl.  Mash.  Combine oregano, squash, and butter in a large bowl.  Stir in 2 ounces (1/2 cup) cheese, ¼ tsp salt, and ¼ tsp pepper.  Spoon about 1 ½ tsp of squash mix into wonton center (keep other wonton wrappers under paper towels until using). Moisten edges of wonton with beaten egg and pinch edges to seal in a triangle.  Repeat.



 

Place garlic in food processor and pulse.  Add remaining ½ ounce (2 TBSP) cheese, 1/8 tsp salt, ¼ tsp pepper, spinach, basil, and 2 TBSP walnuts.  With processor on, slowly pour oil, broth and juice through chute.  Process until well blended.

Bring 6 quarts of water to boil.  Add half ravioli and cook 3 minutes; remove with slotted spoon.  Repeat.  Add to pesto and toss.   
 
 
WARNING: I mistakenly made the ravioli and stuck it in the fridge all afternoon without the sauce.  This made one giant blob of ravioli that could not be pulled apart and had to be cut. It was still delicious!  Enjoy!

 

Tuesday, January 29, 2013

Welcome and a big smile!


My usual state..
 
As promised, this is a welcome to this here blog!  So, WELCOME!  On this blog you will find many things.  You will find lots about my perspective on faith, recipes, funny (I hope) stories, and some tidbits from my daily life.  As you might guess, I try to keep the spirit of James “consider it pure joy” in all my writings.  On this blog you will not find husband and kid talk, because I don’t have them.  Sorry. 

Here are some “fun facts” about me:

I am a girly girl.  I love pink, painted fingernails, flowers, and all things beautiful. 

I am a hard worker.  Sometimes I work too hard and people tell me to loosen up.  I rarely do loosen up, but I try.  Please don’t hold it against me.  We need a few really uptight people to let the rest of the world have fun, right?

Sometimes I think I am pretty clever.  Usually, I am not actually clever.  But I do pin some pretty darn hilarious funny pins.  Which leads me to… Pinterest.  Love it.  I mainly just pin funny pins so if you desire crafts and ideas, look elsewhere.  But if you are looking for a laugh, you have come to the right place, if I do say so myself.
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This week, I started training for my first half-marathon.  I am pretty excited about this. I hope it stays that way.

Sometimes, I think I am cooler than I really am.  I try to be and use words like yolo, straight up amazeballs, and legit.  But then I remember that I am a girl with a ten o’clock bedtime and I am not cool.
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The last thing you should know about me is that I am obsessed with Karaoke.  I could Karaoke for hours.  Oh—and I love sushi. 

That’s me in a nutshell! So glad you stopped by.  I’d love to hear more about all my new friends (and my “old” ones too).  I'm off to bed!

Monday, January 28, 2013

Getting Back

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Today is a day of going back.  Back to real life.  Back to school.  Back to a decent bedtime.  Back to getting up at 5:30 AM.  Yay.

But really, I am not so terribly upset to be "back."  My break from school has been absolutely wonderfully fabulous and I am sad for it to be over.  Life marches on.  I will get back into a schedule and be stressed and tired, but I hope that I will still love it.  I WILL be content where I am (Danielle, you will do it, you will!!!!!) 

Anyhow, I thought I'd share with you a bit about my schedule.  I haven't talked about my school life in a while, so some of you might not even know what I am doing in school.

First off-- I am a Kinesiology major (huh? what?  Kinesiology= study of the movement of the body).  I am getting my BS in that and then applying to Physical Therapy school.  At that school, I will become a Physical Therapist (ha, ha). 

This semester is going to a be a tough one for me.  As usual, I could not get into the classes I needed. I am actually taking two classes that I simply don't need, just to get some units.  I am taking a writing intensive class on gender (my LAST general education class!!), an abnormal psychology class, and a kinesiology class.  I am also doing an internship at Eskaton, which is a senior care center. 

One of my un-needed classes is a children's literature class, which I think will actually be neat.  We get to read stuff like Charlotte's Web and Holes.  Who wouldn't love that??  I haven't actually been to that class yet so hopefully I won't change my mind on that one. 

Before I sign off-- If you are new here, WELCOME!  I am so glad to have you following along.  Yes, I know many of you started following me to get free stuff but I am hoping to earn your love!! :)  Check back tomorrow for an proper introduction! 

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Saturday, January 26, 2013

Come one, come all! FREE STUFF!

Today I am excited to be part of a giveaway put together by the lovely Shane!  Enter as many raffles as you'd like! May the odds be ever in your favor ;)
 
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Accessory Queen



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a Rafflecopter giveaway
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a Rafflecopter giveaway

Photog's Delight
>> $50 to Anna Delores Photography >> Valentines Day Print >> 8x10 print >> $20 to English Breakfast  EmilyAmandaKarlyPhoebe


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Tuesday, January 22, 2013

Tofu to Be True.

I've learned that bok choy is not so easy to wash.  But this recipe is delicious, if a bit time consuming.  Try it out for an to-go lunch! Btw, I apologize for the state of my blog.  I'm working on changing up the layout.
Veggie and Tofu Stir-Fry
14 oz package water-packed extra firm tofu
1 TBSP canola oil, divided
1/4 tsp black pepper
3 1/2 tsp cornstarch, divided
3 garlic cloves, sliced
1 TBSP julienne-cut ginger
4 small baby bok choy, quartered lengthwise
2 large carrots, peeled and julienne-cut
1 cup snow peas, trimmed
2 TBSP dry sherry or Shaoxing (Chinese rice wine)
1/4 cup vegetable broth
2 TBSP soy sauce
1 TBSP hoisin sauce
1 tsp dark sesame oil

Cut tofu lengthwise into 4 equal pieces and cut each crosswise in 1/2 inch squares. Place tofu on several layers of paper towels, cover with additional paper towels.  Let stand 30 minutes, pressing down occasionally. 

My crazy method for pressing the tofu.


Heat large wok or skillet over high heat.  Add 1 1/2 tsp canola oil; swirl to coat.  Toss tofu, pepper and 2 tsp cornstarch in bowl.  Add to pan; stir-fry 8 minutes, browning on all sides.  Remove tofu with slotted spoon and place in bowl.  Stir-fry garlic and ginger 1 minutes and add to tofu.


Add remaining 1 1/2 tsp canola oil to pan; swirl to coat.  Add bok choy; stir-fry 3 minutes.   Add carrots for 2 minutes and snow peas for 1 minute.  Add Shaoxing; cook 30 seconds, stirring constantly.  Stir in tofu mixture.

Whisk 1 1/2 tsp cornstarch, broth and remaining ingredients in small bowl.  Add to pan; cook until slightly thickened.


Monday, January 21, 2013