tag:blogger.com,1999:blog-10404026263519728512024-03-14T02:17:37.779-04:00Mis En PlaceFood for the body is not enough. There must be food for the soul.Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-1040402626351972851.post-29997439759597165762013-04-06T10:12:00.001-04:002013-04-06T10:12:11.292-04:00So, this happened.<center>
My <strike>mom</strike> director of marketing has really been pushing me out of my comfort zone recently. In the past week in a half I've done a radio interview and a news segment. </center>
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It makes me SO anxious to speak/be seen like that, so I have to give myself a tiny bit of credit for doing it at all.</center>
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Here's the link to the TV segment. OMG.</center>
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<a href="http://www.wzzm13.com/news/article/251620/48/La-Bonne-Vie-Personal-Chef-Cake-Ball-recipe">WZZM 13 News</a></center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com6tag:blogger.com,1999:blog-1040402626351972851.post-74542064511330826352013-03-22T13:38:00.000-04:002013-03-22T13:38:42.161-04:00Thai Turkey Rolls and a Bonus DIY<div style="text-align: center;">
Love me some Friday! Even when I have to work this weekend, there's just something so lovely about the end of another week.</div>
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To celebrate, how about a delicious meal AND a DIY? </div>
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Forgive me, I don't have an actual recipe for this one. I really made it up on the spot. But I promise it's simple!</div>
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I started by sauteeing onion, carrot, red bell pepper, and garlic in some olive oil, seasoning with salt and pepper.</div>
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Next, I added lean ground turkey and allowed it to cook through.</div>
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I then added some of my most favorite flavors in the world. </div>
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For added freshness, color, and nutrients, I then added a bunch of chopped kale and allowed it to wilt slightly</div>
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After allowing the mixture to cool, I filled store bought egg roll wrappers with some of the turkey mixture. </div>
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Using some water to seal the edges, I rolled them up like a burrito.</div>
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Next, I heated a skillet with canola oil and, once it was hot, fried the rolls until all sides were golden and crisp.</div>
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Finally, I allowed the excess oil to drain on a paper towel.</div>
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Slice and serve just like this, or add your favorite Asain sauce (I had some soy and siracha with mine).</center>
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And for the bonus: I rehupolstered my dining room chairs yesterday. I've been meaning to get around to this project for approximately 3 years, so it was about time! </center>
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I am absolutely thrilled with how they turned out!</center>
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Have a happy weekend,</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com9tag:blogger.com,1999:blog-1040402626351972851.post-20638516000004028972013-03-18T14:38:00.002-04:002013-03-18T14:38:23.884-04:00Way too good to be true. Or is it?<center>
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Well, it's been awhile. I have to be honest, I've been lacking in the blog motivation lately. I just haven't felt very inspired with topics! I'd rather not post then to post pointless things.</div>
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Good news, though--this recipe is worth it!</div>
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The last changes I've made to my diet include a LOT less gluten, less sugar, and less dairy.</div>
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I've found it to be kind of a fun challenge to see what kind of recipes I can re-create.</div>
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Mind you, these cookies were 100% experimental, but I actually was really happy with how they turned out.</div>
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They're gluten free, dairy free, low-sugar, low-fat, and packed with nutrients.</div>
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Gluten & Dairy Free Chocolate Chip Cookies</div>
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2 1/4 Cup Gluten Free Flour</div>
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1 tsp Baking Soda</div>
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1 tsp Sea Salt</div>
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1/2 cup Applesauce</div>
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1/2 cup Soy Milk</div>
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1/4 cup vegetable oil</div>
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2/3 cup Truvia</div>
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1 tsp Vanilla</div>
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6 oz Gluten and Dairy Free Chocolate Chips/Chunks</div>
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Optional: 2 Tbsp Flax seed and 1/2 cup Toasted Coconut</div>
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1. Cream together the Truvia, soy milk, oil, applesauce, and vanilla.</div>
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2. In a separate bowl, combine the flour, baking soda, salt, flax, and coconut.</div>
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3. With the mixer on low, slowly add the flour mixture into the wet ingredients until just combined.</div>
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4. Fold in the chocolate chips at the very end.</div>
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Scoop 2 tbsp sized cookies onto a parchment-lined baking sheet. One thing I will do differently next time I make these is to slightly flatten the dough. </div>
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*They tend to keep their shape when they bake, so if you flatten them they'll cook through more evenly*</div>
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Bake at 350 degrees for 10-12 minutes or until golden brown. </div>
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These turned out so tasty! They're really soft and chewy. Delicious.</div>
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Enjoy :)</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com3tag:blogger.com,1999:blog-1040402626351972851.post-1782990778355002622013-03-07T09:08:00.002-05:002013-03-07T09:08:47.851-05:00Grilled<center>
When I say pizza is my favorite food, I'm not talking the Americanized version. Don't get me wrong, I do love a good Pizza Hut every so often.</center>
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I'm talking good, authentic, Italian pizza.</center>
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The other night, I made a fresh dough, grilled it, and topped it with herbs and cheese.</center>
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So easy and delicious!</center>
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I started by making a classic pizza dough with yeast, flour, salt, olive oil, and water. (Pick your favorite dough and follow the directions). It may be time consuming, but it's simple and so worth it!</div>
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Next, I made an herb oil, grated some mozzarella and parmesan cheese, and sauteed some of my favorite veggies.</div>
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When the dough was properly risen and rested, I stretched the dough (I like an artisan look to my crust so I don't get too concerned about the shape) and dusted it with cornmeal.</div>
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Next, light your grill-propane or charcoal will work. Just make sure it's very hot before adding the crush.</div>
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Adding the crust to the grill is kind of stressful...it's very difficult to work with.</div>
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I had to ask my husband come out and help me :/</div>
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Allow the crust to cook until there are grill marks on one side. Use a pair of tongs to flip the crust (if you used enough cornmeal and allowed it to cook fully, it should be very easy to flip.)</div>
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Quickly brush it with the oil and top with cheese and toppings.</div>
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Next, close the lid and allow the cheese to melt for a few minutes.</div>
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When it's finished, transfer the pizza to a board and chop it into pieces.</div>
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The trick here is to not add too many toppings. If you do, the crust will be weighed down and soggy. The crunch of this crust is the best part. Seriously. Make it now.</div>
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Success!</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com5tag:blogger.com,1999:blog-1040402626351972851.post-7310216847708387312013-02-25T18:48:00.001-05:002013-02-25T18:50:09.507-05:00Husband's Away, The Wife Will...Make Risotto<div class="separator" style="clear: both; text-align: center;">
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Well, my hubs is away for work tonight, so I thought I'd make a blog-worthy meal to share with you all.</div>
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I love a classic risotto. What I like to do is make a risotto "base" and add whatever mix-ins I want. </div>
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Start by adding 4 cups of chicken stock to a sauce pan. Add a pinch of saffron and allow the mixture to warm for about 10 minutes.</div>
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In 1 tbsp of butter and 1 tbsp of olive oil, sweat 1 small or 1/2 large white onion until just softened. </div>
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Add 1 cup of Arborio rice to the pan, allowing it to toast for about 2-3 minutes, stirring often to ensure it doesn't burn.</div>
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Next, add about 1/2 cup of dry, white wine (I used a Pinot Grigio) to the pan, stirring until the wine is almost completely absorbed by the rice. </div>
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Now is when you have to start really babysitting the risotto. Add about 2 ladle-fulls of the chicken stock at a time, stirring the rice until almost all of the liquid is absorbed, until the stock has all been used and the rice is cooked through and creamy-about 20 minutes.</div>
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The saffron gives the risotto not only a great, warm flavor, but also a really beautiful color.</div>
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When the risotto is cooked, add about 3/4 cup of shredded Parmesan cheese.</div>
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Next, I sauteed some of my veggies of choice--mushrooms, cherry tomatoes, spinach, and garlic.</div>
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Add these (or any other ingredients you may choose) to the risotto "base."</div>
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As my side dish, I went with roasted balsamic Brussels sprouts. This is a vegetable that gets such a bad rep, when they're actually really delicious!</div>
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Start by de-stemming and quartering 1 lb of sprouts, discarding the dark-green outer leaves (they can be bitter).</div>
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Next, toss them with 2 tbsp of olive oil, 2 tbsp of balsamic vinegar, 1 tsp of salt, and 1/2 tsp of pepper. </div>
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Roast the sprouts at 400 degrees. I like mine tender and slightly charred, so I leave them in for around 20 minutes. Adjust shorter or longer dependent on personal preference.</div>
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Voila!</div>
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Cheers :)</div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com7tag:blogger.com,1999:blog-1040402626351972851.post-58005268327862912332013-02-18T15:48:00.001-05:002013-02-18T15:48:25.671-05:00Home!<center>
SO many mixed emotions about this. The last 2 days or so of our vacation, I legitimately sunk into a deep depression about leaving.</center>
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I always get kind of bummed at the end of a trip, but it increased ten-fold leaving the 80 degree weather to return to snowy Michigan. I am most certainly over winter right now.</center>
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You know how we all say, "I just need a vacation to get rested and recharged!"? Biggest myth of all time.</center>
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So, we work so hard when we're at home, completely exhaust ourselves with a 14 hour travel day that happens to begin at 3:00am, <strike>drink ourselves into oblivion </strike>rest for a week, re-exhaust ourselves with yet another 14 hour travel day, spend 2 days unpacking and doing laundry, then go back to working like a mad-man/woman at home.</center>
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Don't get me wrong, I loved laying by the pool for a week straight, but I feel not even near rested now that I'm home.</center>
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Getting back into the routine does feel kind of nice though. AND I got to see my puppy! We missed her an unnatural amount.</center>
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I'll leave you with an obnoxious number of photos :)</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com7tag:blogger.com,1999:blog-1040402626351972851.post-36907789372642525962013-02-08T20:23:00.001-05:002013-02-08T20:29:00.461-05:00What pet moms and real moms can agree upon<center>
Mind you, I am not a real mom yet, so this is really just speculation.</center>
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Tonight, I dropped my puppy off at my Dad's house before we leave for Mexico tomorrow morning. The most I've ever been away from her is about 4 days, and let me tell you, it was pretty rough.</center>
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But, seriously, we dropped her off tonight and don't pick her up until NEXT Sunday. 9 nights! 9!</center>
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<br />Adding to the tragedy, my Dad wasn't at home when I brought her over, so I had to leave her in her kennel alone until he got home.</center>
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Those of you who still possess a touch of sanity are most likely thinking, "It's a dog. She's fine." And you would be correct. I logically realize she's going to be fine and have fun hanging out with Aunt Sadie and Aunt Molly (because, yes, my Mom and Dad's dogs are most certainly related to her), but I can't help but go through my guilt when I leave her.</center>
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"Does she hate me?" "Will she forget all about me?" "Will she contract some incurable dog disease and die while I'm away?"</center>
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I don't even want to know how neurotic I'll get about leaving my real life human children when they exist.</center>
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At least I can admit I'm a nut job.</center>
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As if this stress isn't enough, this cute little "Nemo Blizzard" out east is making me super paranoid about our flight. Thankfully, we're going West, so here's hoping none of our flights are coming in from the East Coast. If you in the blogging world wouldn't mind sending us some positive thoughts for a safe and efficient travel day, it'd be much appreciated.</center>
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See you next week!</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com9tag:blogger.com,1999:blog-1040402626351972851.post-42221736163527537942013-02-06T20:33:00.000-05:002013-02-06T20:36:24.478-05:00A busy blogger is still a bad blogger<center>
I have been so, so bad. And I have actually had real, up at night guilt about it. I thought the last 2 weeks were going to be low-stress, smooth sailing, pre-vacation awesomeness. Then, my career decided to take off.</center>
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Okay, not literally, but kind of. I've been so busy and it's been amazing, but I have allowed the content of this blog to suffer, so please forgive me for that!</center>
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Yes, I really did drop in just to apologize to anyone who actually reads this thing. </center>
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Our much anticipated trip to Mexico (I know, shut up already) is next week and I have every intention of actually posting something worth reading between now and then!</center>
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But, as I am in the middle of one last pre-Mexico wait loss cleanse and therefore can't have any alcohol until Saturday--kill me now---I really have nothing witty to say.</center>
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Enjoy the remainder of your hump day. </center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com0tag:blogger.com,1999:blog-1040402626351972851.post-15245632306777168892013-01-29T16:04:00.001-05:002013-01-29T16:04:20.494-05:00Another Pinterest Adventure<center>
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Another day, another adventure in Pinterest recipe attempts.</center>
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I recently pinned a recipe that guaranteed the creamiest, most delicious ice cream made from nothing but frozen bananas. I have to admit, I sort of called BS, but I can't resist a recipe that sounds too good to be true in the ratio of nutrition-deliciousness.</center>
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This started with 2 slightly over-ripe bananas (frozen), about 2 teaspoons of all natural peanut butter, about a teaspoon of honey, and about a teaspoon of cocoa powder.</div>
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Puree it all together in a blender.</div>
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I found out that my blender <i>sucks, </i>so after some choice words and punching the thing like an ape, I added a few splashes of vanilla soy milk to get the bananas broken up. Use your own judgement on whether you need to add that step.</div>
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And, this is what it looked like.</div>
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I added some chocolate chips in at the very end and pulsed it a few times just to break them up slightly.</div>
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Guys, I have to admit, this stuff is amaze.</center>
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It had the texture of creamy soft serve, and the flavor of the richest ice cream-I literally loved it.</center>
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The only thing I will say is that it is the best right when it's made. I froze what I didn't eat and it wasn't nearly as tasty the second day around. </center>
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So, damn it, I guess you'll just have to eat it all!</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com2tag:blogger.com,1999:blog-1040402626351972851.post-38896224020139731472013-01-23T12:32:00.002-05:002013-01-23T12:34:48.706-05:00Ya Know, Food.<center>
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I have to say, this healthy eating thing is really not so bad. I've had so much fun experimenting with different ingredients and cooking techniques.</div>
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I saw a variation of this one on Pinterest, but made it my own.</div>
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I started by making a handmade whole wheat fettucini.</div>
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Next, I pureed 2 avocados with lemon juice, fresh basil, a handful of arugula leaves, crushed red pepper flakes, salt and pepper.<br />
I sauteed some peppers and onions and added them to the cooked pasta and avocado cream. </div>
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Seriously, if you're looking for a legit foodgasm without the guilt--EAT THIS SAUCE IMMEDIATELY.</div>
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I also made these cake pops and cupcakes for a women's networking luncheon I attended on Monday, so that was fun :)</div>
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Last night for dinner we had broiled tilapia. To spruce it up, I made a mixture of shredded Parm, lemon zest, salt, and pepper and added it to the top of the fish.</div>
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I broiled it for approximately 8 minutes, or until the cheese was golden brown and bubbly and the fish was just cooked through.</div>
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Next, I blanched some asparagus.</div>
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For those who do not know what "blanch" means: Add fresh asparagus to boiling, salted water for about 2 minutes-not allowing them to get too soft. Next, put the asparagus into ice water to instantly stop the cooking-sealing the green color and crispy texture.</div>
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Next, I put the asparagus into a baking dish coated with olive oil, salt and pepper and grated some more parm over the top. I then put this under the broiler for just a few minutes until, again, the cheese was golden and melted.</div>
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I also squeezed some fresh lemon juice over the whole plate. </center>
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Just because I'm eating healthy doesn't mean a girl doesn't need some cheese every so often, darn it.</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com12tag:blogger.com,1999:blog-1040402626351972851.post-19585781959754137222013-01-22T16:14:00.002-05:002013-01-22T16:14:44.789-05:00The Facts.<center>
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<a href="http://www.iworeyogapants.com/"><img border="0" src="http://i.imgur.com/Gqu74Gh.png" width="250" /></a></center>
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Whitney over at I Wore Yoga Pants decided to do a one-day only "about me" link-up so I thought I'd hop on the bandwagon :)</center>
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<b>I physically cannot go to movies</b></center>
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<b> </b></center>
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Not sure when this mental block began, but I literally can't handle it. The second my seat gets kicked, a couple starts to whisper, or the mouth breather to my right starts chewing his popcorn, I lose it. I've never considered myself a person with anxiety, but this is as close to an anxiety attack as I can imagine. I know, I need therapy.</center>
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<b>I do not go out in public without a shower/makeup</b></center>
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I am pretty confident in the way I look, but I have a seriously case of "fat-girl brain." It stems from, you guessed it, a less than attractive childhood. I seriously assume everyone I come across judges me instantly. Again, kind of a nut job.</center>
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<b>My dog is my best friend</b></center>
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Okay, not literally. I do have a human best friend and my husband is of course my best friend, but she's definitely 3rd on the list. I'm obsessed with her.</center>
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And she likes to spoon me, so I guess that means the feeling is mutual. She also knows about my issues with not wearing makeup, which clearly describes why she blocked my face from the camera view. Thanks, girl.</div>
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<b> </b></center>
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<b>I have an alcoholic beverage mostly every day</b></center>
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No, I am most certainly <i>not </i>an alcoholic. I just really enjoy a glass of wine or three at the end of the day. Who's with me?</center>
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<b>My dream job is to be Giada de Laurentiis</b></center>
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Ask my husband- it's a full-blown girl crush. I adore this woman. A cute female chef with a cooking show, a retail line, and multiple cookbook deals. And a beautiful home on the ocean. I might be getting borderline creepy with this one.</center>
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I mean, come on, home girl has got it made.</div>
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<b>I believe in soul mates</b></center>
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I always kind of have. Being with my husband has 100% confirmed this for me personally.</center>
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<b>Sometimes I fantasize about selling our house, getting on a plane, and just leaving</b></center>
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Not alone, of course. Scott and I have chatted about this on multiple occasions. Unfortunately, we have that pesky little thing called responsibility. And our families, of course.<b> </b>So, the plan is to get up and go closer to retirement age. </center>
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Italian Villa, anyone?</center>
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<b>I hate snow</b></center>
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Yup, I've lived in Michigan my whole life. My disdain has grown for it more every year since I've begun driving. It's horrifying. Just give me 6 months of summer and 6 months of fall with maybe a light dusting for a week around Christmas and I'll be one happy little lady.</center>
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Expectation.</div>
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Reality.</div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com8tag:blogger.com,1999:blog-1040402626351972851.post-63607359946952572912013-01-18T10:26:00.000-05:002013-01-18T10:26:07.610-05:00So Trendy Today!<center>
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Trust me, these look a lot more unappetizing than they actually are.</div>
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I've been hearing about these crazy black bean brownies for weeks and I finally hopped on the bandwagon. You literally make the dough by pureeing black beans with chocolate, oats, honey, vanilla, etc and bake them like regular brownies. They have a different texture, but I actually like them! A good chocolate fix without undoing your whole day. They would be easy to make gluten and dairy free if you're motivated.</div>
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Incase you missed it, trend #1 is using beans in everything.</div>
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I found this idea on Pinterest. <i>Big shocker there</i>.</div>
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I've been in search for a satisfying snack to fill me up between meals and I think these are actually really great!</div>
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You just toss garbanzo beans with olive oil and spices like cumin, paprika, cayenne, sugar, and salt and roast them at 425 degrees for about 40 minutes, tossing half way through the bake. Make sure you bake them completely to make sure they're really crunchy. They have a very similar texture to corn nuts, but way healthier!</div>
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Trend #2 is the quinoa trend. <i>I liked quinoa before it was cool, which makes me super original, right?</i> </center>
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I kind of whipped this recipe up off the top of my head last night. I combined cooked quinoa with veggies, a little cheese, spices, and an egg and formed little patties.</center>
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I baked them at 350 degrees for about 15 minutes just so they'd stay together.</center>
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Next, I seared them in hot olive oil until golden brown on both sides.</center>
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I served them over lemon dressed arugula leaves and topped with a Greek yogurt sauce with lemon zest and red wine vinegar.</center>
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Very light, healthy and delicious!</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com4tag:blogger.com,1999:blog-1040402626351972851.post-13737576401504983992013-01-16T13:57:00.001-05:002013-01-16T13:57:41.707-05:00Italian Or Bust.<center>
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Just thought I'd drop in with a few highlights from the class I taught on Monday night. We did an Italian theme with wine pairings and it was very fun! </center>
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The menu was an antipasti salad with simple lemon vinaigrette, hand made fettucini with spiced vodka sauce, veal marsala, and a Kahlua tiramisu.</center>
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Thanks to my sous chef/marketing manager/Mama for the photos!</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com1tag:blogger.com,1999:blog-1040402626351972851.post-68806459956174000082013-01-12T13:16:00.002-05:002013-01-12T13:19:35.255-05:00I got myself a new toy<center>
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A good, old fashioned, hand-cranking pasta roller. And I love it. Feel free to spend hundreds on a fancy mechanical one, but I swear, sticking in the stone ages on this one is the best way to go.</center>
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Still trying not to break the Foley pre-Mexico diet, I made a whole wheat-spinach fettuccine. </center>
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I honestly don't use a recipe for this. I think pasta making is more about feel than science-it just takes a little practice. I started with a couple of cups of whole wheat flour on my countertop with a well in the center. I added fresh spinach which I sauteed until wilted and pureed as well as 2 eggs, whisked.</div>
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Next, I slowly mixed the flour into the wet ingredients with a fork until it began to come together. When a lot of the moisture was soaked up, I started using my hands to mix and knead the dough, only adding flour until a ball formed that wasn't overly sticky or dry. Again, this is just about practice.</div>
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I kneaded the dough until a smooth ball formed; about 6 minutes. And I may or may not have broken a sweat.</div>
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Next, I wrapped the dough in plastic and allowed it to rest for 20 minutes--this is a very important step! If you don't rest the dough, it'll be way too tough and elastic and difficult to work with. </div>
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<i>Can we just take note of how helpful Bella is? My little sous chef.</i></div>
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Next, I cut the dough in thirds. I took one of the pieces of dough, flattened it by hand, and lightly floured it and ran it through at the highest setting. I folded the dough in thirds and ran it through another two times.</div>
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Next I changed the roller to the next setting and rolled the dough through at least twice. Continue this step until your dough reaches the desired thickness.</div>
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Next, cut the pasta in whichever cut you'd like.</div>
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FYI: I kept my pasta pretty thick, so I had to go through and separate the noodles by hand.</div>
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I then cooked the noodles in boiling, salted water for 2-3 minutes or until al dente. Just make sure you taste a noodle to test that it's finished cooking.</div>
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I tossed the noodles in a veggie tomato sauce with white wine and Parmesan cheese-yum! This will work with whatever sauce you choose. </div>
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I think I deserved my <strike>3 glasses </strike> glass of wine after all that work :)</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com0tag:blogger.com,1999:blog-1040402626351972851.post-3097608076338718242013-01-07T16:20:00.001-05:002013-01-07T16:20:42.486-05:00Healthy Eating for Bottomless Pits<center>
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My husband and I can put down some serious food. We both have a legit illness which I refer to as "constant hungriness." Anyone else afflicted? </center>
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I love a good, thick, creamy stew on a cold January night--who doesn't?! </center>
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Yesterday, I set out to create the same rich satisfaction without all of the fat and calories.</center>
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I started out by searing some chicken breast in olive oil. When it was golden, I removed the chicken from the pot and added in a ton of veggies-onions, carrots, celery, cubed potatoes, and garlic--cooking them until they just started to soften.</center>
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Next, I added raw quinoa and allowed it to toast for about a minute before deglazing the pan with some red wine and diced tomatoes and allowing it to evaporate for a few minutes.</center>
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I then added chicken stock and bay leaf and put the chicken breast back into the pot.</center>
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I allowed this mixture to simmer just long enough for the chicken to cook through, for the vegetables to soften and for the quinoa to become tender. I then removed the chicken, shredded it, and added it back to the stew.</div>
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My next challenge was to create a rich thickness without having to use butter, flour, or cream. My trick is to puree a can of cannellini beans into a paste and stir it into the hot stew. It really does create a nice creaminess without added fat or calories!</div>
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At this point, I seasoned the stew with salt, pepper, thyme, oregano, and crushed red pepper flakes.</div>
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Finally, I added fresh spinach in at the very end for some greens.</div>
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For some added creaminess and tang, I topped the stew with fat free Greek yogurt. It was seriously delicious, so healthy, and very satisfying.</div>
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I hope some of you can use these tips toward living a healthier lifestyle!</div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com9tag:blogger.com,1999:blog-1040402626351972851.post-17551003173682384132013-01-03T19:36:00.002-05:002013-01-03T19:40:12.158-05:00So, Cauliflower Pizza Crust Actually Doesn't Suck.<center>
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Seriously, it's good!</center>
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In our attempt to get super svelte and sexy in the next 36 days before our Mexico trip, Scott and I have been trying to eat ridiculously healthy. Excluding alcohol, we're being really good! Because, honestly, did you really expect me to stop drinking wine? I'd actually prefer to carry a few extra lbs.</center>
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Tonight, I attempted this new trend of using cauliflower in place of flour to make a pizza crust. I was understandably skeptical and pleasantly surprised!</center>
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I started with a head of cauliflower, which I chopped and minced in a food processor until it basically resembled rice.</div>
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I then cooked the cauliflower in boiling water for about 3 minutes, strained it in a fine-mesh sieve, and allowed it to cool for a few minutes.</div>
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Next, I placed the cauliflower in a large kitchen towel, twisting the towel to squeeze out extra moisture from the cauliflower--there's kind of a lot. The key to getting a crispy crust is to get rid of as much of the excess water as possible.</div>
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Next, I mixed the cauliflower with one egg, about 1/3 cup of shredded cheese (I used mozzarella), and choice of seasonings (I used a mixture of salt, pepper, oregano, and thyme).</div>
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I then formed the dough into a rectangle or disk on a parchment lined pan and baked it at 400 degrees for 30-40 minutes, depending on the thickness of the crust.</div>
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This is how the crust looked after the initial bake.</div>
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Then I just topped the crust with my favorite goodies--I used basil pesto, mozzarella cheese, and assorted veggies, and baked it for another 5 or 10 minutes. Just until the cheese melted and the veggies softened.</center>
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It was seriously delicious, and obviously WAY healthier than your average pizza. Give it a try!</center>
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This recipe made just enough for two of us. I would recommend doubling the recipe if you're particularily hungry/want to have some leftovers.</center>
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Also, I just need one sec for a little bit of bragging. Forgive me.</center>
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I was contacted by the editor of the magazine I've done some writing for today with some really exciting news. <a href="http://womenslifestyle.com/trillium-haven-restaurant-opens-in-eastown/">THIS ARTICLE</a>, which I was given the amazing opportunity to write, was the most-viewed online article of 2012 for Women's Lifestyle Magazine. For a young business woman trying to make her way in the world, this was amazing news :)</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com6tag:blogger.com,1999:blog-1040402626351972851.post-41247527822916578192013-01-02T10:08:00.000-05:002013-01-02T10:08:41.713-05:00So...about that whole diet thing..<center>
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What kind of an idiot starts a diet RIGHT before the holidays? Well, apparently <i>this </i>idiot does.</center>
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The bad news; I have lost no additional weight. The good news; I have not gained any either. Frankly, I feel like I sort of deserve a small pat on the back for that small success, considering the amount of amazing food and adult beverages I've been surrounded by in these past few weeks.</center>
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Somewhere in the midst of my gluttony, I have found some time for a few healthy recipes. As per usual, I've remembered to photograph about 2 of them. </center>
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This was a mixture of shredded chicken, quinoa, lots of veggies, Greek yogurt, and a little shredded cheese stuffed in red pepper halves and baked. So healthy, and so good! </div>
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I started to get a little bored with my Greek yogurt breakfast shake, so I switched over to organic oatmeal with soy milk, honey, fresh fruit, and cinnamon.</center>
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I'll leave you with the few New Years photos I got around to taking..</center>
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Good looking crowd.</div>
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Trying really hard to ignore the shattered glass on the floor.</div>
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Annnd that's the best we could do. Nice work, everybody.</center>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com0tag:blogger.com,1999:blog-1040402626351972851.post-37720462700935080412012-12-26T15:25:00.001-05:002012-12-26T15:25:34.453-05:00A Meal by Meal Guide. Kind Of.<div style="text-align: center;">
Forgive the lack of originality, but I LOVE Christmas. Family, togetherness, <strike>presents</strike>, and of course, Baby Jesus!</div>
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At the beginning of our celebrations, I decided to <i>attempt </i>to photograph all of the meals we enjoyed. I sort of failed, but I did remember enough times to rationalize a post dedicated to them.. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5vwXiJcBk8xdNonhk46J5DP_NHLRzeJMKwUokXXhKzJVJbL5LPP2_BH-4aRLizuxPiJYbs65nCcan6o9vlR8UMDTc5ipIkqDCmHffSCMtnTOmLF_h3nMg2BAvS_8QTms3Isr6gLs/s1600/IMG_1100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5vwXiJcBk8xdNonhk46J5DP_NHLRzeJMKwUokXXhKzJVJbL5LPP2_BH-4aRLizuxPiJYbs65nCcan6o9vlR8UMDTc5ipIkqDCmHffSCMtnTOmLF_h3nMg2BAvS_8QTms3Isr6gLs/s640/IMG_1100.JPG" width="478" /></a></div>
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These are just another perfect example of why Pinterest is so wonderful. Devils food cookies stuffed with Rolos.</div>
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My mama's specialty--Coquilles St. Jacques. It's basically scallops and mushrooms with white wine, cream and cheese. It's ridiculous.</div>
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I was in charge of the main course and decided to go with a classic Coq au Vin. It's a french chicken dish cooked down with veggies, herbs, and red wine. So comforting and tasty!</div>
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I served the Coq au Vin over garlic whipped yellow potatoes and with green beans.</div>
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A couple appetizers we had were my pumpkin, sausage, and cheese stuffed mushrooms and my dad's meat and cheese stuffed jalapenos. Apparently we like our foods stuffed in my family.</div>
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For Christmas dinner, I marinated a round steak overnight in soy sauce, sesame oil, hoison, ginger, and a few other goodies.</div>
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We grilled the steak and made a spicy brown rice and veggie stir fry as side dishes--so delicious!</div>
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What's your favorite dish/holiday tradition?!</div>
Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com0tag:blogger.com,1999:blog-1040402626351972851.post-72377219382566138222012-12-14T12:59:00.001-05:002012-12-14T13:36:19.486-05:00MORE Exciting Than Christmas!<div class="separator" style="clear: both; text-align: center;">
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GREAT news. My husband and I have officially booked a mid-winter trip to Mexico!</div>
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Come February, we'll be enjoying the all inclusive life here:</div>
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If you could die of excitement, I think I might.</div>
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That being said, this calls for an 8-week diet and exercise program! Boo.</div>
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My goal is to get to my wedding weight, which was only 7 pounds ago. </div>
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<i>Yeah, this thin-armed chick. I miss her.</i></div>
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I know it doesn't seem like much, but A) I have limited time and B) I carry 7 lbs pretty obviously...</div>
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So far, I'm 3 days in and have worked out every day. Good start, right?</div>
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I'm also focusing really closely on my diet. Generally, I eat pretty healthy, but I'm trying to get SERIOUS about it.</div>
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I've been starting with my amaze Greek yogurt and fresh fruit breakfast shake. </div>
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For lunch, I try to keep it high-protein and low cal. This was today's creation. I even subbed out the mayo in the chicken salad with Greek yogurt. It's fat free, high-protein, and I promise you don't miss the extra calories!</div>
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Finally, I'm letting my love for list-making take over and am planning out dinners in advance for the next 8 weeks, which means my husband gets to go on a forced diet!</div>
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I have also taken before photos, which I have no intention of posting unless my after pictures are just <i>that </i>impressive. But don't count on it :) </div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com6tag:blogger.com,1999:blog-1040402626351972851.post-57224485813408629732012-12-10T20:08:00.003-05:002012-12-10T20:08:53.109-05:00Just dropping in..To make sure you all know about this AMAZING giveaway!<br />
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<a href="http://www.pinkonthecheek.com/">www.pinkonthecheek.com</a><br />
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Check it out!Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com0tag:blogger.com,1999:blog-1040402626351972851.post-51860002552623385902012-12-05T09:13:00.001-05:002012-12-05T09:13:18.037-05:00Wedded Bliss Wednesdays<div class="separator" style="clear: both; text-align: center;">
<a border="0" href="http://www.lifeafterblog.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img src=" http://i1048.photobucket.com/albums/s380/lifeafterblog/WBW.jpg " /> </a></div>
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<b>If money were not an object, what would you buy your husband for Christmas this year?</b></div>
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There are so many things I wish I could get for him. He's really not materialistic at all, so everything he "wants" are actually really necessary. I think I'd get him a new car for sure. He's driving my old SUV that I drove in high school just so I could drive our newer car. Seriously the sweetest man in the world.</div>
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I'm leaning towards these:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJIfHWuD4Tohz9S1vHtjdAgZyfcuQSp1b1P9p26ykW0-KM8ccqLbq1joCChrhxJTmUkJOPOa2S2gLk4sgx3JkS9ARF-UExRvmH_29I25DzOisOdHDGB8nz22HkGgKGsdGxKYy2IY7/s1600/08ed806923e74f738fe5fd34e74c0628!20121008195639000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJIfHWuD4Tohz9S1vHtjdAgZyfcuQSp1b1P9p26ykW0-KM8ccqLbq1joCChrhxJTmUkJOPOa2S2gLk4sgx3JkS9ARF-UExRvmH_29I25DzOisOdHDGB8nz22HkGgKGsdGxKYy2IY7/s400/08ed806923e74f738fe5fd34e74c0628!20121008195639000.jpg" width="400" /></a></div>
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2013 Ford Explorer </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ouHAmLiApgGY8qDKrU3GjY1CTmvboTY4Tq0LGb_lgZpQONjBo8b04XM40nw7e1c0r4MxVRSCFKmNw-GM3S5uAaMpVOrAugQD2E9_1vLBRfGFZRECVXtntzxR9_ITHLSLMMIW6WF/s1600/2013_Ford_Edge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ouHAmLiApgGY8qDKrU3GjY1CTmvboTY4Tq0LGb_lgZpQONjBo8b04XM40nw7e1c0r4MxVRSCFKmNw-GM3S5uAaMpVOrAugQD2E9_1vLBRfGFZRECVXtntzxR9_ITHLSLMMIW6WF/s400/2013_Ford_Edge.jpg" width="400" /></a></div>
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2013 Ford Edge</div>
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And if money seriously wasn't an object..this one :)</div>
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And, of course, I'd love to take him to Italy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OO9tk6jYhpAyY6UqCc6XcGaqzXdZ2OSSaaoA0I56-gUaaKR26ViQ4PTbsLv3uqOyoZ3aB_TM9Ft9ITCS_MlhCGgdszSUo0OMp8anBwQZ08q7qGmc6YiHgberd4_o9ASKM0s_WY47/s1600/italy_tuscany.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OO9tk6jYhpAyY6UqCc6XcGaqzXdZ2OSSaaoA0I56-gUaaKR26ViQ4PTbsLv3uqOyoZ3aB_TM9Ft9ITCS_MlhCGgdszSUo0OMp8anBwQZ08q7qGmc6YiHgberd4_o9ASKM0s_WY47/s400/italy_tuscany.jpg" width="400" /></a></div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com2tag:blogger.com,1999:blog-1040402626351972851.post-8593927724839247102012-12-04T15:43:00.001-05:002012-12-04T15:43:27.358-05:00Food Blogging Fail<div style="text-align: center;">
Let me start this out with a very sad story. Okay, not that sad, just SUPER obnoxious.</div>
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I taught a cooking class last week. It was awesome. My mom was my sous chef, we made olive tapenade, sweet onion tart, brie and caramelized onion beef sliders, orange scented chocolate mousse, and spice cake and cream cheese cake pops.</div>
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And, let me tell you, we took a whole bunch of pictures. But, guess what?! LOST MY CAMERA. I don't have the slightest clue where the damn thing is, but the awesome food-filled post I had planned has gone to..well, you know where.</div>
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So I'm hoping it'll turn up and I'll be able to at least share some of the fun pictures from that night.</div>
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I did make some lemon-blueberry cupcakes for Women's Lifestyle Magazine's holiday party, planned by my moms.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjMEwMSaczDvxU2Czc0ojhVBdrXu2zm7tHJ5XreeqboUSEqGD7TfGM2VlHsKS14bpRc8UsbAKUfoNYsA0CG0hyCJqZSSkDWIPs32zlPEUYC3avRFOsf5gp8s0bHMGIiafZCNEP56x/s1600/826_10151258719548405_1646791151_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjMEwMSaczDvxU2Czc0ojhVBdrXu2zm7tHJ5XreeqboUSEqGD7TfGM2VlHsKS14bpRc8UsbAKUfoNYsA0CG0hyCJqZSSkDWIPs32zlPEUYC3avRFOsf5gp8s0bHMGIiafZCNEP56x/s640/826_10151258719548405_1646791151_n.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHH4NsO2G56bY6fTl0hE4QffX85QM1CN9YiT3V-dSCJSNYtc9PGT-6ZR9_wki5wsY9P9Evhj0cwhtrfive3s0Og-NdCdMVY0Bcro4SNdNBNvETifEbLKGCyhCSL0dN5gPaClwJL0B/s1600/8772_10151258719913405_1965253281_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHH4NsO2G56bY6fTl0hE4QffX85QM1CN9YiT3V-dSCJSNYtc9PGT-6ZR9_wki5wsY9P9Evhj0cwhtrfive3s0Og-NdCdMVY0Bcro4SNdNBNvETifEbLKGCyhCSL0dN5gPaClwJL0B/s640/8772_10151258719913405_1965253281_n.jpg" width="426" /></a></div>
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(Photos by Two Eagles Marcus)</div>
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Also, I had my first cavity filled this morning. I was nervous! I'm not super freaked out by needles/pain (3 tattoos..), but I do have a fear of the unknown. So I was "that girl" acting like a 12 year old having the dentist (who by the way, is SO attractive. It wasn't just the numbness making me drool..) verbally talk me through every move he made.</div>
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It was a piece of cake. However, being the genius that I am, I decided to run an errand to Hobby Lobby in all of my numb-tongued, word-slurring glory. Not my finest hour.</div>
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BUT, I'm in the middle of a crafty phase and made this gem while waiting for the Novocaine to wear off. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvH2Ps-YuENr43Kg_FmrF8Ww8wF9EL4YHKo9MhdwNfjrTHaWlZ6im8tIG4k0euCFPQpoWCtgnD_l9iwvV000ErUa7mqKtFgYbjdF4Y7JVEAQT8o_9LNEuNaYOqeE5h7HwEwmAXAOs/s1600/IMG_1037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvH2Ps-YuENr43Kg_FmrF8Ww8wF9EL4YHKo9MhdwNfjrTHaWlZ6im8tIG4k0euCFPQpoWCtgnD_l9iwvV000ErUa7mqKtFgYbjdF4Y7JVEAQT8o_9LNEuNaYOqeE5h7HwEwmAXAOs/s640/IMG_1037.JPG" width="640" /></a></div>
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I know, I'm obsessed with my dog. I mean, I'm no artist, but I think it turned out kind of cute in a homemade sort of way, right?</div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com2tag:blogger.com,1999:blog-1040402626351972851.post-67138991478104682552012-11-28T18:52:00.003-05:002012-11-28T19:03:24.854-05:00Wedded Bliss Style<div class="separator" style="clear: both; text-align: center;">
<a border="0" href="http://www.lifeafterblog.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img src=" http://i1048.photobucket.com/albums/s380/lifeafterblog/WBW.jpg " /></a></div>
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<b>What is your husband's style?</b></div>
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I just asked my husband what to say in response to this question, and his response was "Just say I don't have any." I didn't say it!</div>
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When Scott and I started dating, I was a bit concerned. He picked me up for our first date wearing a multicolored striped polo buttoned ALL the way up, a beaded necklace, cargo shorts (those were fine), and those weird looking brown man sandals that hook in the back of the ankel. Bad. And, yes, I still remember over 5 years later.</div>
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Since then, he's taken my advice in the fashion department..for the most part. He now knows that sweatpants are not acceptable for holiday gatherings, that you should not wear a Budweiser T-shirt to the office, even if there is no dress code, etc. </div>
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So, basically, his style is what I ask him to wear. Again--he'll say the same thing! I'm seriously not <i>that </i>much of a controlling bitch.</div>
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Jeans/shorts and a t-shirt is his every day wear. He'll throw in a polo or a button down when he's feeling extra fancy.</div>
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<b>What is your LEAST favorite piece(s) of his wardrobe? </b><br />
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Don't even get me started on this one..</div>
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<b style="background-color: white; font-size: 13.333333969116211px;">What would you love for your man to wear?</b></div>
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<span style="background-color: white; font-size: 13.333333969116211px;">Dark wash, fitted jeans (I just bought him some and he claims he'll wear them...we'll see)</span></div>
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<span style="background-color: white; font-size: 13.333333969116211px;">Something other than tennis shoes </span></div>
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<span style="background-color: white; font-size: 13.333333969116211px;">Non-Cosby sweaters (He gets too hot)</span></div>
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<span style="background-color: white; font-size: 13.333333969116211px;">Well-tailored suits</span></div>
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<span style="background-color: white; font-size: 13.333333969116211px;">Those are my top four..</span></div>
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<span style="background-color: white; font-size: 13.333333969116211px;">BUT I love him for who he is. I also love how much of an effort he makes for me, because let's be honest, he could literally care less.</span></div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com7tag:blogger.com,1999:blog-1040402626351972851.post-33095898007603992272012-11-25T09:21:00.000-05:002012-11-25T09:23:59.999-05:00Sunday Social and T-Gives Update<center>
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<a href="http://www.acompletewasteofmakeup.com/" style="margin-left: 1em; margin-right: 1em;" title="Sunday Social"><img alt="Sunday Social" src="http://i909.photobucket.com/albums/ac293/munchkin_land_designs/BlogDesigns/Buttons/SocialSundayButton3.png" width="195px" /></a></div>
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It's been awhile since I've linked up for Sunday Social, so I thought I'd jump back in this week! <br />
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1. Name 4 jobs you’ve had in your life: Waitress, Prep Chef, Corporate Chef, Personal Chef/Caterer. Apparently I like food?<br />
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2. Name 4 movies you would watch over and over: Mary Poppins, The Sound of Music, any Harry Potter, and Pride and Prejudice. So many more than that!<br />
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3. Name 4 places you have lived: Grand Rapids, Dewitt, East Lansing, and Long Island.<br />
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4. Name 4 of your favorite foods: Scallops, Pasta, anything Thai, and Pizza.<br />
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5. Name 4 things you always carry with you: iPhone, Chapstick, Wallet, and Gum. <br />
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6. Name 4 places you have been on vacation: My top 4 are Paris, Austria, Maui, and New York.<br />
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Forgive the photo dump, but I wanted to give you an update on my Holiday weekend! Enjoy :)<br />
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Made this yummy sweet onion tart with goat cheese.</div>
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Made my first apple pie of the season. <br />
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Ate some awesome food--thanks Mom! </div>
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Went to visit my honey at the tree farm (his 10th year working there on weekends!) Bella loved it.<br />
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Bella was kind of over the photos at this point..<br />
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Went out with some friends.<br />
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Watched Home Alone, drank wine, and decorated.<br />
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Not pictured--waking up in the middle of the night for my first Black Friday shopping experience with my sisters in law! The whole morning was a blur, but I found it strangely enjoyable.<br />
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I hope your Thanksgiving weekend was as wonderful as mine!<br />
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com2tag:blogger.com,1999:blog-1040402626351972851.post-66422686881425167832012-11-21T08:40:00.001-05:002012-11-21T08:40:10.031-05:00Wedded Bliss Wednesdays-Thankfulness!<div class="separator" style="clear: both; text-align: center;">
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In the spirit of the holiday, let's talk about what I'm most thankful for in my marriage! </div>
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Where to begin?</div>
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I'm thankful for the possibilities. We talk about our future and our <strike>retirement</strike> dreams a lot and the fact that we get to work towards and share these things together is amazing.</div>
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I'm thankful for the constant support and unconditional love.</div>
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I'm thankful for how hard he is willing to work to make sure his family is taken care of.</div>
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I'm thankful for the possibility of having children in the future because I know he'll be such an amazing father.</div>
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I'm thankful for the amount of trust in our relationship. In 4 years, my trust in him has never been shaken. I truly believe a relationship without trust isn't a relationship at all.</div>
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I could most likely go on for about 3 hours, but I'll keep it short and sweet :)</div>
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I hope everyone has a beautiful Thanksgiving. Eat lots and enjoy! </div>
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Mis En Placehttp://www.blogger.com/profile/12504578434314895010noreply@blogger.com1