She flies with her own wings...
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My “Other” Blog
It’s only a few days old but maps back to Day 1 (today is day 10) of the start of my attempt at the Paleo Diet. Yes, Paleo lifestyle sounds better…let’s not get ahead of ourselves. :)
If you’re curious, check it out: http://brookhferg.tumblr.com/
Besides that I’ve been so crazy busy with work. I have a new niece, Hadley, born this past Sunday. Some close friends are getting married this weekend and we’ll have a house full of people. My husband is finally back from his 2 months off/on of crazy travel. It’s rained a lot. It’s freaking hot. I’ve been running around 15 miles/week (although this week I’m slacking). I’m also slacking on my reading list but am in the middle of two different books right now — The Bean Trees and State of Wonder. We still haven’t unpacked our house fully. I still have 2 half-painted rooms. I’m exhausted. :) -
![graceinplace:
i feel like there’s [some] truth to this.](http://24.media.tumblr.com/79b3af413980d58a0d71a690fbab0368/tumblr_mn5fruUxS31qa9uodo1_500.png)
i feel like there’s [some] truth to this.
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This sounds amazing!
I’d substitute this gluten-free “Paleo-friendly” pasta for the regular gnocchi. It’s another story for another time (when I have real time to explain) but I’m attempting the Paleo lifestyle. More on that later.
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This Creamy Avocado Pesto Gnocchi is the second recipe in my “Farmers Market Feasts” series for The Kitchn. It includes basil and green garlic I got at the farmers market near my house last week. Click on over to see the recipe, it’s a tasty one!!
By Erin Gleeson | The Forest Feast. Photo of me at the market is by my lovely studio assistant, Anna Rosales.
(via haygirlhay)
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"Holiday blues" summed up every single thing I have been feeling since September. I hurt every single second of every day knowing that I can't talk to my Papa anymore. I'm not even sure that I know how to handle it. .. Even now, 3 months later. He was my rock. My shield. My favorite Cowboy. I fear for a world without him.. Reading that made me feel a little better. I know that we have the best angels watching over us. Helping us with all the mischief :) I do hope you have a wonderful holiday. XO
I have no idea how long this little note has been sitting in my private note box, but it looks like it dates back to December. I must not have seen the notification but regardless, I’m sorry for appearing to be (and actually being) slack!!
I’m so glad that reading that post helped make you feel a bit better, at least temporarily. It’s a tough thing, losing a loved one. It still is and I’m pretty sure I’m going to have the same holiday blues this year, too. I think you have the right idea, though, to focus on the fact that we have some amazing angels watching over us because we certainly do. Who knows, maybe our angels are friends. :) -
8. Your inspirational quotes about love are cliche’ and overused.
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15 Things You Should Give Up To Be Happy Here is a list of 15 things which, if you give up on them, will make your life a lot easier and much, much happier. We hold on to so many th
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I can’t think of a better way to spend $10, can you?
(Edit: for those that asked I found it at the Target near Triangle Town Center…couldn’t find it online, although when searching “giraffe” came across this awesome bracelet, also for around $10.) :) -
This weekend: Baby shower for Mike n’ Jess, Boston Memorial Run, Lazy Pups -
Last weekend: Charleston for Lincoln & Lindsey’s wedding celebrations -
Friday I made cupcakes and used THIS Fresh Strawberry frosting recipe. It may be the best thing since sliced bread, literally. I was in a hurry so I didn’t make the cakes from scratch - just used a french vanilla boxed version and added pureed strawberries. -
Ingredients
- 1 small red onion, sliced into thin rounds
- A few tablespoons white wine vinegar or champagne vinegar, more to taste
- Sea salt
- 1 1/2 pounds asparagus
- 1/4 cup chopped parsley
- 2 tablespoons chopped tarragon
- 1 tablespoon capers, rinsed
- 1 wide band orange zest, finely slivered and blanched in boiling water for 10 seconds
- 4 to 5 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 tablespoon orange juice
- Black pepper
Method
- 1. Separate sliced onion rings and toss with vinegar and a pinch of salt. Set aside in refrigerator.
- 2. If asparagus spears are thick, peel stalks and cut off tough stem ends. If they are thin, snap off bottom of each stalk where it breaks easily and trim ends. Simmer asparagus with water to cover until bright green but still a little firm, about 3 minutes for thin asparagus, 5 minutes or longer for fat. It can be a little underdone. Remove to a towel to dry while you make the sauce. It will finish cooking as it sits.
- 3. Put parsley, tarragon and capers in a bowl. Finely dice half the orange zest, then dice half the pickled onion. Add diced zest and onion to bowl. Stir in oil, mustard, orange juice and vinegar to taste. Season with salt and pepper.
- 4. Lay asparagus on a platter. Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings. Serve at room temperature or slightly chilled.
Source: Adapted from “Vegetable Literacy,” by Deborah Madison
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Why, yes. My champagne DID make it to the top of Red Rock. :)I love this because you can see the Vegas strip off in the background. 6 hours. Amazing views. Exceptionally sore everything. This time it was tougher getting down than up…
