Archive for August, 2012

The Simple Things: A to Z

A – Achievement because it’s important

B – Beer. Gotta love different flavors

C – Cheers to a great future

D – Dogs because they’re awesome

E – Exercise because it’s great

F – Freedom in America

G – God (Enough stated)

H – House because mine is fun

I – I love you, three huge words!

J – Joking because it’s what I like

K – Kittens because they are so cool!

L – Lauren, my sister who is 27 years old

M – My mother who raised me well

N – Nature, which is awesome

O – Orange because it’s bright and cheerful

P – Pillows that are fluffy

Q – Quit never because that’s what it is

R – Roller Coasters which are great

S – Simple because sometimes that’s how it works

T – Travel, which is such a great time

U – Universe because it’s where we are

V – Vitamins because they’re healthy

W – Wonderful

X – X-rays, which suck

Y – You

Z – Zebra print which is awesome

Here’s a photo from my sister’s wedding- I’m the third person beginning from the left. It was a great time 🙂


Have a great rest of your weekend!!!



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Hey there!!

So far my move has been fine. It’s been a little over two months and I’m settled in and am planning on purchasing a desk, posters, and more outfits. I’d like more sport outfits, shoes, tank tops, jeans, and long sleeve tops eventually.

Last weekend, my parents visited and we went to the Paul Revere museum in Boston.

Paul Revere’s Kitchen Table

Paul Revere’s House

After the Paul Revere museum, we had an early dinner at Billy Tso’s Restaurant. I ordered Vegetable Tempora for the first time. Upon returning to my new house, we had an early birthday celebration with cake and presents:

Birthday Cake

From Dream Cakes Bakery and it was delicious. This weekend I decided to make Eggplant Parmesan.

Eggplant Parmesan (Serves 2)

Homemade Eggplant Parm


  • 2 eggplants, sliced
  • 1 cup ricotta cheese
  • ¼ cup mozzarella cheese
  • ½ cup tomato sauce
  • ½ cup Parmesan cheese
  • spices: oregano and basil, to taste
  • olive oil, to taste


  1. Place olive oil on a baking sheet. Slice eggplant and bake at 350 degrees for 20 minutes, flipping each piece over
  2. While the eggplant is baking, mix the ricotta and mozzarella cheeses with the spices
  3. Top the eggplant with the cheese mixture
  4. Top the eggplant and cheese mixture with tomato sauce and Parmesan cheese and bake for another 10 minutes. Other options include to add breadcrumbs to the Parmesan and drizzle with olive oil.

I made Vodka Cupcakes as well, adapted from Cosmopolitan Magazine (for my upcoming birthday).

Vodka Cupcakes

Have a great week!


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