Family Vacation 2013

July 31, 2013

WARNING: Picture overload! :)
We vacationed in Florida this year with my mom, sisters, niece and nephew and had an amazing time.



Thirty Four

July 29, 2013

I turned 34 on Friday.  Thirty four!  I have a hard time wrapping my brain around that number for some reason. Lol!
I don't particularly feel 34.  Some days I feel like I am still in my twenties.  And other days when things are hectic ... especially during the school year with homework and projects... after a long day at work during a busy season... and feeling DEAD tired with 50 things to do before bed, I remember that I am not a spring chicken anymore and am smacked back into reality.
I remember turning 25 and making a big deal about it, thinking for some reason I was pretty much a senior citizen. Lol!  I can't believe that was 9 years ago.  These years are flying by and it is pretty scary. I wonder what the next 9 years will be like.. and then I stop myself.  I need to live in the moment more.  That is always a goal of mine.  Being present and enjoying life.
I have to say though, the thing that trips me out with getting older is watching my children get older, mature and GROW.  I look up at my 13 year old some days and can't believe that I gave birth to him.  Seeing my daughter slowly become a young lady is pretty fascinating too.  Some days I want to just go back to when they were babies and give them 400 kisses.
In my older age, I am content with my style, which feels amazing.  There is no better freedom than walking with confidence because you are ok with the way that you look.  My style is simple and without fuss these days and I think that has a lot to do with it. I don't feel like I need to try hard with trends or constantly buy new things.  My stance on style lately: "It's not that serious." :)
Overall, I am immensely happy with where I am in this life of mine. With my husband, I have created a life that I am proud of. We are beyond blessed.
I wore this simple outfit on Friday night to celebrate. I am pretty obsessed with this feather collar necklace that I picked up while on vacation. Isn't it fab? hehe! 33 was a great year...I can't wait to see what 34 will bring. :)
{Stiletto Jeans ~ Torrid / Black Tee ~ Target / Feather Collar Necklace ~ Flea Market in Florida / Black Wedges ~ Madden Girl / Red Lippie ~ RiRi Woo}
xoxo, thanks for reading! ♥

Vampy Summer

July 24, 2013


{Seafoam Silk Skirt ~ Thrifted / Chevron Blazer ~ Thrifted / Army Green Tank ~ Old Navy / Black and Metallic Ankle Strap Flats ~ BCBG / Silver Handbag ~ Daisy Boutique in Philly / Lionshead Necklace ~ Thrifted / Sunnies ~ Urban Outfitters}
Yall see my tan from vacation? hehehe! I am loving my new deep golden summer glow. :) This was a very randomly put together outfit and if you've been reading here for a while, you know these are my favorite types of outfits to rock.  No rhyme or reason... just pieces thrown put together and worn with confidence like they are meant to be.  ...and when the one key piece is my my second favorite blazer, I would say this look is a winner.
I am also loving this vampy, forgotten lip color - MAC's "Faithfully Yours" - that I purchased in the fall.  Who says you can't wear darker lippies in the summer? Apparently Cory does. Lol! ...he was not feeling this color, said it was too close to my skin tone.  BUT that's probably because I am a few shades darker than usual.  ...BUT it's staying because I kinda love it. Sorry, hon. :)
xoxo, thanks for reading! ♥

Grilled Salmon Rice Bowl with Honey Lime Cilantro Cream

July 23, 2013

After coming back from our Disney / Clearwater Beach family vacation, I was in desperate need of a flavorful and comforting meal cooked in my own kitchen.  I was so excited to put this recipe together... I had envisioned it in my head {and on my taste buds!} for quite some time.  Grilled salmon in the summer is a no-brainer but adding this fresh cream sauce over it took it to the next level!
4 Salmon Fillets
1/4 Cup Olive Oil
1 Teaspoon Ground Cumin {for the rub... plus an additional 1/2 teaspoon for the cream}
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Chili Powder
1/2 Teaspoon Black Pepper
Salt {to taste}
2-3 Green Onions, Chopped
1 clove Garlic Minced
1/2 of a small Jalapeno Pepper, Finely Diced {without the seeds}
1/4 Cup Fresh Chopped Cilantro
1/4 Cup Chopped Red Pepper
3 Tablespoons Butter
2 Cups Heavy Cream
1 Tablespoons Honey
Juice of 2 Limes
Avocado Slices {optional}
4 Cups Cooked rice
{Start by pre-heating your grill pan over medium high heat.  You could also use the outdoor grill but I am loving my cast iron grill pan lately.  Also prepare your rice to serve the salmon with.  I used jasmine rice, which is all I ever use anymore.  It comes out perfect every time!}
{Next, lay your salmon fillets on a large surface with enough room to season'em up. :)  Generously rub each with olive oil and then evenly sprinkle them with each of the spices and a dash of salt.  You could also mix the spices in a separate bowl to create a rub before sprinkling.  It was easier for me to do it this way, without dirtying up a bowl.}
{Season both sides making sure to spread and rub the spices in the fish to evenly coat.}
{Rub the grill pan {or grill} with oil before cooking the fish.  The key to having fish that will flip easily without breaking is to let it thoroughly sear without moving it before it needs to be flipped.  And good tip for creating hash marks on your grilled meat is to rotate it 90 degrees at the halfway mark of the cooking time. :)}
{Grill each side for 6 minutes.  I enjoy a medium soft / pink salmon.  Cook it a couple minutes longer if you prefer it well done.}
{Promptly remove the fish when it's done and keep it tented with foil and warm until your cream is ready.}
{To make the Honey Lime Cilantro Cream, start by chopping the green onions.}
{Chop your jalapeno, cilantro and red pepper as well.}
{In a medium saucepan over medium low heat, melt and heat the butter.}
{Add the green onion and minced garlic and let them saute for a minute or so.}
{Add the jalapeno, red pepper and chopped cilantro.  Let this cook a minute more.}
{Season the pepper and onion mixture really well with salt and pepper.  Add in a 1/2 teaspoon of ground cumin.}
{Add in your heavy cream}
{And the honey.}
{And the juice of 2 limes.}
{Lower the heat and let this simmer for 5-7 minutes, until slightly thickened.  *VERY IMPORTANT: taste for seasoning now.  Mine needed a nice hefty pinch of salt.  I like things savory though, so you may not need much more.  Which is why it's important to taste and see. :)}

{Add your rice to the bottom of a bowl, top with a generous amount of the Honey Lime Cilantro Cream and top with the grilled salmon and avocado.  Serve it with the veggie of your choice. :)}
{OH. MY. GOODNESS! This was beyond delicious.  Cravable and amazing.  I wanted another portion when I was done. We devoured every last drop. LOL!}
I cannot wait to make this again!
xoxo, thanks for reading! ♥