I wear a lot of hats. My creativity compels me to always be learning and figuring things out so when someone asks me, “will you,” and I say, “yes.” Even if I don’t exactly know how.
Imagine what it would be like to live in the past, even just 100 years ago.
Hello! I’ve been gone a while, adjusting to life with two little ones.
When I began losing weight three years ago, I warned my husband that it (the weight loss and the changes I was making) would affect him and our family.
I don’t know about you, but when I got introduced to P.F. Chang’s lettuce wraps for the first time, I fell head over heels in love.
Spring is here, which means my yearly itch to start a garden has returned, with gumption.
Inspiration for this delicious black bean mango salsa hit me in the kitchen, when I was hungry, and had odd ingredients left hanging around.
I’m sitting on an airplane, drinking a gin and tonic, contemplating what makes for a healthy relationship.
I had potatoes that needed used up and I wanted curry. With no real recipe at hand, I diced up left over veggies from the week, opened a can of chickpeas, dug out my curry seasoning, and hoped for the best.