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{My Weekend in Photos: September 13 & 14, 2014}

  • Coffee with my college roommate at this cute science-themed coffee place
  • Callie cuddles
  • Bourbon cranberry sauce + pumpkin butter
  • Rewatching Friends from the beginning
  • Sunday autumn breakfast (cider donuts!)
  • First ballet class in 5 months
  • New knitting project and organizing my life
{What I Cooked: September 13, 2014}Vegetarian stuffed acorn squash with bourbon cranberries
I am ridiculously obsessed with this weather, which prompted me to buy a bunch of seasonal groceries, including this acorn squash. I had already made some bourbon cranberries earlier in the day (follow the recipe on the bag and substitute 25% of the water with bourbon and add some cinnamon if you’d like), so I figured a good fall feast was in order.
I totally cheated and had already cooked the stuffing materials (leftover from my stuffed green peppers a few nights earlier), so really all I had to do was roast the squash (cover in olive oil, roast at 425 for 15-20 minutes) and stir fry the onions, kale, and tomatoes and top with parsley.
I also made a variation of this the following day (using the other half of the squash) - I made barley and quinoa, and then added peas and chopped broccoli as the stuffing. I covered the entire thing in 3 kinds of cheddar cheese and it was delicious.

{What I Cooked: September 13, 2014}
Vegetarian stuffed acorn squash with bourbon cranberries

I am ridiculously obsessed with this weather, which prompted me to buy a bunch of seasonal groceries, including this acorn squash. I had already made some bourbon cranberries earlier in the day (follow the recipe on the bag and substitute 25% of the water with bourbon and add some cinnamon if you’d like), so I figured a good fall feast was in order.

I totally cheated and had already cooked the stuffing materials (leftover from my stuffed green peppers a few nights earlier), so really all I had to do was roast the squash (cover in olive oil, roast at 425 for 15-20 minutes) and stir fry the onions, kale, and tomatoes and top with parsley.

I also made a variation of this the following day (using the other half of the squash) - I made barley and quinoa, and then added peas and chopped broccoli as the stuffing. I covered the entire thing in 3 kinds of cheddar cheese and it was delicious.

{What I Wore: Friday, September 12, 2014}
We’re officially back to our normal dress code, which means jeans are once again limited to Fridays. It’s been very fall-like (and rainy) the past week, and so I was very excited to bring out my Bean boots for the first time in five months. I’m not gonna lie - I’m really proud of myself for this ensemble. Normally I’m a hot mess, but this is almost Pinterest-worthy. And yes, those are swans on my shirt. Completely ridiculous, which is why I had to have it. Although, I wish they were cats, but what can I do.
Not pictured: the anorak I wore because it was rainy and 50 degrees (it’s the same one I wore here).
Button down (Target) | Denim (Old Navy) | Vest (Old Navy) | Boots (LL Bean) | Wool socks (Nordstrom)

{What I Wore: Friday, September 12, 2014}

We’re officially back to our normal dress code, which means jeans are once again limited to Fridays. It’s been very fall-like (and rainy) the past week, and so I was very excited to bring out my Bean boots for the first time in five months. I’m not gonna lie - I’m really proud of myself for this ensemble. Normally I’m a hot mess, but this is almost Pinterest-worthy. And yes, those are swans on my shirt. Completely ridiculous, which is why I had to have it. Although, I wish they were cats, but what can I do.

Not pictured: the anorak I wore because it was rainy and 50 degrees (it’s the same one I wore here).

Button down (Target) | Denim (Old Navy) | Vest (Old Navy) | Boots (LL Bean) | Wool socks (Nordstrom)

{What I Cooked: September 1, 2014} Chipotle Avocado Sandwiches
It’s been over a year since I last posted one of my attempts at a Martha Stewart Meatless cookbook recipe, but I’m back with this epic tower of deliciousness. The recipe calls for red beans, but I only had white (which was just fine). I also used chipotle cheddar cheese for an extra punch of chipotle-pepper goodness. Quick and easy vegetarian sandwiches can be hard to find (other than PBJ), but this could be my new go-to lunch option.

{What I Cooked: September 1, 2014}
Chipotle Avocado Sandwiches

It’s been over a year since I last posted one of my attempts at a Martha Stewart Meatless cookbook recipe, but I’m back with this epic tower of deliciousness. The recipe calls for red beans, but I only had white (which was just fine). I also used chipotle cheddar cheese for an extra punch of chipotle-pepper goodness. Quick and easy vegetarian sandwiches can be hard to find (other than PBJ), but this could be my new go-to lunch option.

{What I Wore: Monday, September 8, 2014}
My apologies for all the WIWT I’m posting from this past week (and there will be more coming). Apparently I had a good week last week where I didn’t look like I spent 30 seconds getting ready. Or, more realistically, I bought some new things recently and the weather was cooperating so I wanted to wear them. This was my one-woman safari look.
Sweater (H&M - new but not online) | Red tank top (Target) | Black denim (Old Navy) | Watch (c/o Timex) | Owl ring (Forever 21, old) | Elephant necklace (H&M, very old) | Leopard flats (Target, super old, like I bought them because I like Meredith’s on season one of Grey’s Anatomy old)

{What I Wore: Monday, September 8, 2014}

My apologies for all the WIWT I’m posting from this past week (and there will be more coming). Apparently I had a good week last week where I didn’t look like I spent 30 seconds getting ready. Or, more realistically, I bought some new things recently and the weather was cooperating so I wanted to wear them. This was my one-woman safari look.

Sweater (H&M - new but not online) | Red tank top (Target) | Black denim (Old Navy) | Watch (c/o Timex) | Owl ring (Forever 21, old) | Elephant necklace (H&M, very old) | Leopard flats (Target, super old, like I bought them because I like Meredith’s on season one of Grey’s Anatomy old)


{Recently… September 1 - 7, 2014}

  • No filter at the beach. Unbelievable weather.
  • Martini happy hour with some of my girlfriends
  • Rainy Friday nights of wine, Netflix, candles and magazines
  • Calliecakes being ridiculously adorable
  • Game night grad school reunion. This game was insane.
  • Lovely weather called for Sunday night dining al fresco (vegetarian tacos).

Over on my other blog someone asked me what was on my bucketlist, and I totally forgot to add “paint a Bob Ross painting” to that list.

funnywildlife:

Did you know that Koalas wiggle their ears when they are tickled?


Well this is the cutest thing ever

funnywildlife:

Did you know that Koalas wiggle their ears when they are tickled?

Well this is the cutest thing ever

{What I Wore: Thursday, September 11, 2014}
It feels like fall! The high was 59 today. Everyone else was whining but I live for this. Hello, layers!
Top (Old Navy) | Black denim (Old Navy) | Boots (Old Navy) | Cardigan (Old Navy) | Bag (Target) | Belt (Target or H&M)

{What I Wore: Thursday, September 11, 2014}

It feels like fall! The high was 59 today. Everyone else was whining but I live for this. Hello, layers!

Top (Old Navy) | Black denim (Old Navy) | Boots (Old Navy) | Cardigan (Old Navy) | Bag (Target) | Belt (Target or H&M)

{What I Cooked: September 10, 2014} Vegetarian stuffed green peppers
I had never made stuffed green peppers before, and all the recipes I found online had meat in them, so I made this up. It worked really well. I also finally harvested the parsley I’ve been growing on my balcony, so I used it as a stuffing ingredient and a garnish. Not pictured: I made some fish as well.
Ingredients:
One green pepper, top chopped off (I used it in an omelette that morning)
Brown rice (1/2 cup)
Quinoa (1/2 cup)
Seasoning for the grains (pepper, garlic, whatever you like)
Handful of chopped onion
Handful of gold cherry tomatoes
Handful of parsley
1/2 cup of chopped kale
Olive oil
Preheat the oven to 450 (that’s what the fish required, so I guessed and used it for the pepper too). Brush olive oil on the outside and inside of the pepper and throw it in the oven, for 16 minutes or so.
Cook the rice and quinoa according to instructions. I mix them together and made enough for leftovers. I added some garlic and black pepper, but you can make it to your liking.
In a pan, stirfry the chopped onion, chopped kale, and tomatoes in a little bit of olive oil.
When the pepper is done, use tongs to put it on a plate. Alternate your filling layers: I used grains in the bottom, then a layer of the veggies, then more grains, then topped it with veggies. I then added chopped parsley on top.
It’s super super easy. I highly recommend it!

{What I Cooked: September 10, 2014}
Vegetarian stuffed green peppers

I had never made stuffed green peppers before, and all the recipes I found online had meat in them, so I made this up. It worked really well. I also finally harvested the parsley I’ve been growing on my balcony, so I used it as a stuffing ingredient and a garnish. Not pictured: I made some fish as well.

Ingredients:

  • One green pepper, top chopped off (I used it in an omelette that morning)
  • Brown rice (1/2 cup)
  • Quinoa (1/2 cup)
  • Seasoning for the grains (pepper, garlic, whatever you like)
  • Handful of chopped onion
  • Handful of gold cherry tomatoes
  • Handful of parsley
  • 1/2 cup of chopped kale
  • Olive oil

Preheat the oven to 450 (that’s what the fish required, so I guessed and used it for the pepper too). Brush olive oil on the outside and inside of the pepper and throw it in the oven, for 16 minutes or so.

Cook the rice and quinoa according to instructions. I mix them together and made enough for leftovers. I added some garlic and black pepper, but you can make it to your liking.

In a pan, stirfry the chopped onion, chopped kale, and tomatoes in a little bit of olive oil.

When the pepper is done, use tongs to put it on a plate. Alternate your filling layers: I used grains in the bottom, then a layer of the veggies, then more grains, then topped it with veggies. I then added chopped parsley on top.

It’s super super easy. I highly recommend it!

A brief update

Only a few days in, but totally loving my new job. I spent two hours working on a curriculum revision project yesterday and the time flew by/I’m excited to work on it more on Monday. Totally geeking out over here.

Wandered around my alma mater today and saw this. It’s 80+ degrees. Go home, Northwestern…you’re drunk.

Wandered around my alma mater today and saw this. It’s 80+ degrees.
Go home, Northwestern…you’re drunk.

September goals

It’s been a really long time since I’ve done any goal-related posts, as it’s been a crazy year (bought my first home, bought a new car, went back to school) but as I’ve mentioned before, September is like my new year. This year it seems especially fitting, as tomorrow I begin a new job**.

So, in light of beginning a new job, beginning a new season (c’mon fall, I’m ready whenever you are), and the new school year, here are nine things I hope to accomplish in this ninth month of 2014. I will elaborate on each of these in the coming days/weeks, as I don’t want to get into all that now. So, here is the basic list:

  1. Do yoga daily
  2. Keep a food journal (for at least two weeks)
  3. Be a better friend
  4. Go outside every day
  5. Read three books
  6. Exercise my creativity
  7. Review my finances
  8. Try four new recipes
  9. Do one thing outside my comfort zone (host a dinner party?)

Also, I updated my blog layout again (and switched up my avatar), because why not.

**I haven’t written about this much yet, but I recently was in a very fortunate position to have a few new job prospects, one as a career advisor in another college within the university, and one with in my current college but in a new role. Ultimately I decided to stay with my current college within the university, just switching departments from an academic/career advisor to a manager of academic programs. This past Thursday was my two year anniversary in my position, and in a strange coincidence, it was also my last day. I’m simultaneously very excited and a little anxious to get started tomorrow (which I think is a good thing).


{Scenes from around my condo this summer}

I’m in love with the light in my place. And my East facing windows that give me killer sunrises every morning. And the delicious tomatoes a friend gave me from her garden (my pathetic tomato plant is not being very fruitful).

And yes, those are colorful skull decals in my entryway. I collect weird anatomy things. Just wait until I finally get to hanging up my framed art.


College academics manager.
(formerly an academic advisor).
Dancer. Pescetarian. INTJ.
Mother to an adorable bengal-like tabby cat known as Calliecakes.

Northwestern Double Alumna:
B.A. in Communication
M.S. in Higher Education

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