Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Thinking Out Loud Thursday : 04/17/2014

by Chelsea @ Make Real Food on April 17, 2014, 6 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays

Last Saturday was Nathan’s [Husband] Birthday! :) 20140412_112443(uhm – please don’t think he looks dis-interested in this picture – it was incredddddibly bright and we weren’t really sure where we were looking at on the phone :) ) We enjoyed lunch at Chipotle (we got there right when they opened – and got in before the line.  YAY!) And then a lazy Saturday afternoon! It’s was a great end to a stressful week and a great slow beginning to another crazy one as well.

Sunday, we topped off Birthday Weekend with an amazing breakfast at our favorite breakfast spot. mel

Last Thursday night I wasn’t really feeling like running – but it was beautiful out – and I had an hour to kill between work and softball (seriously.  geez) practice.  So, running it was.  On my favorite trail there is a hill called “Angel’s Staircase” – and – as the name describes, it is straight up. My running goal for 3 years has been to run to the top without stopping. AND I DID IT! Along with my fastest mile to date. Pretty freaking amazing runners high after that.10003903_10101104526671788_8200751389560655341_n

My new shoes that I ordered a while back from Zulily came last Friday.  The verdict?  In LOVE.  I’ve been eyeing them forEVER, and really wanted the ones that were all black, but they were on MAJOR sale, so I went with these.  They are so comfy, and I’m so so glad I got them!  They…basically…didn’t leave my feet all weekend!DSC_0195

Monday was a no good – very rotten – horrible day.  Plus Rain.  Plus Cold.  So I turned these:tomInto this:

soupCreamy Roasted Tomato, Garlic, Onion and Coconut Soup by Oh She Glows.  So In Love.  I ATE FIVE BOWLS.  It was so heavenly.  I topped it with some vegan pecan cheese-like-crumbles  (working on a recipe) and some toasted bread cubes.  Wowzers.  Yeah.  Can’t even describe my love for this soup.

Tonight (Thursday) have our first class for our Foster/Adoption certification.  Mega excited! :)

Yesterday (Wednesday …and… actually really right now) I had to have two kinda painful procedures…which has currently left me on the couch blogging from my phone…so please forgive 1 typos and 2 the brief nature of today’s pain-killer laden thoughts :)

What to see what other awesome people are thinking?  Click here!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 04/16/2014

by Chelsea @ Make Real Food on April 16, 2014, 6 comments

Last week’s eats were completely dominated by an amazing find.  See below for details…

Enter…Chipotle Vegenaise.  AKA.  The dominating food in almost every meal I’ve eaten in the past 7 days. 20140409_192127 Breakfast – 530am (yep. 5freakin30)

20140410_072201One piece of gluten free white bread (toasted) with peanut butter and local honey.  And another piece with…Chipotle mayo and zucchini.  Normal?  Who cares :)

12pm – Lunch – Was taco soup (which you’ll also see at dinner) and a spinach – strawberry – sunflower seed salad

5pm – Post work – pre dinner – totally starving snack 20140409_174314Kale chips.  The best part about kale chips?  They’re so yummy.  The worst part? They’re so yummy!!! And they’re gone so fast.  Like.  On the drive home from the store.  Oh kale chips.  

6pm-ish – Dinner20140409_192436 20140409_193239Taco soup and a sandwich on gluten free white bread with (you guessed it) Chipolte mayo, sprouts, lettuce, tomatoes and zucchini. 

Dessert - 20140409_195015A lot of grapes.  Because my mouth was on FIRE because 1 – chipotle mayo and 2 – taco soup.  Geeeez. 

I dare say this won’t be the last of the Chipotle mayo – because it’s dominated my plate again this week :) SO. GOOD.

Want to see what other awesome people are eating?! Click here!

I’ll see you guys tomorrow for Thinking Out Loud Thursday!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Lemon Poppy Seed Date Balls [Vegan/Gluten Free]

by Chelsea @ Make Real Food on April 15, 2014, 4 comments

Last week I saw this recipe come through my feed: Coconut Lemon Poppy Seed Loaf by Davida over at The Healthy Maven (<awesome blog – check it out).  I was pretty certain I would make it, pronto, so I bought lemons and poppy seeds at the store that night.  Then the insane-insane-insane week hit, and I didn’t make it.  And come Saturday, I saw the poor lemons on the counter, and decided I was too lazy to mix up some gluten free flour blend.  But the ingredients just looked so lonely. Lemon Poppy Seed Date Balls [Vegan/Gluten Free]

So, instead of making bread, I decided to make Date Balls.

[Insert Obligatory That's What She Said Joke(s) Here (twss)]

I’ve made many date balls [twss] before – usually containing nuts, dates and chocolate.  Sometimes dried fruit.  But never lemons.

The result?  Delicious tart, chewy balls [twss], with just a slight bit of crunch from the nuts.Lemon Poppy Seed Date Balls [Vegan/Gluten Free]

Rolled in poppy seeds?  Perfect addition.  Lemon Poppy Seed Date Balls [Vegan/Gluten Free]

These little balls keep best cold – as they’re rather sticky when warm [OH MY GOSH TWSS].

But, sticky or not – delicious.   Lemon Poppy Seed Date Balls [Vegan/Gluten Free]

Let’s make them…

Lemon Poppy Seed Date Balls [Vegan/Gluten Free]
Author: 
Serves: 8 – 10 balls depending on size
 
Ingredients
  • ½ cup dates – soaked/drained if dry
  • 1 cup pecans (or walnuts or almonds)
  • Zest AND Juice of one medium sized lemon
  • ½ teaspoon vanilla
  • Pinch of salt
  • Poppy seeds for rolling (optional)
Instructions
  1. Place the dates and pecans in your food processor and process until sticky
  2. Add zest and juice of lemon, vanilla and salt, process until combined well
  3. Roll into small balls – will be very sticky
  4. Roll balls in poppy seeds to cover
  5. Refrigerate for at least 1 hour before serving
  6. Store in air tight container in fridge

 

I shared this recipe on GFE’s gluten free Wednesday roundup! Click here for other awesome GF recipes!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 04/10/2014

by Chelsea @ Make Real Food on April 10, 2014, 6 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays

So – here is a confession.  Things have been less than peachy-awesome in the past few months.  Lots of uncertainty when it comes to : school, fertility/children, health decisions, jobs, housing.  You know.  The basics of…life.  I am incredibly lucky to have an amazing Nathan [Husband] to weather it all with – and I know I’d be lost without him.  I started writing the post for today and all I could think about were annoying things that happened this week, so…to combat some of the … funk, I’m going to make my Thinking Out Loud today all about things from the last week that make me happy.  (In no particular order).

Spring days that look like this.  And hikes with good friends.IMG_20140405_170515A Sunday afternoon filled with – Nathan time, Captain America …

20140406_125730And Chipotle (Which opened last week!)

20140406_161012Also.  This Chipotle.  In the form of sauce amazing.

20140409_192127Couch time with Nathan, who is the most patient, kind person in the world.  He just handles everything, and always knows it will all be okay.  Even if it kind of isn’t at times.  It will be.  And we’ll be there together.  

 And couch time with Indy – who sat in our laps for the very first time this week. IMG_20140406_164501

So, those are just a handful of things that made me smile today when I thought about this week.  I hope they made you smile too!! There are a lot of new things happening starting next week.  I may vlog about some of them, or blog about them, or be kind of absent from my usual post vigor.  We’ll see.  Things will be okay, though :) 

Want to check out other people Thinking Out Loud?  Click here!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 04/09/2014

by Chelsea @ Make Real Food on April 9, 2014, 10 comments

Last week was incredibly busy.  Spring busted out full force, and so did things like running every day, walking to work, and lots of social time.  So – WIAW is missing a few pictures, but you’ll get the gist :)


630-am-ish - What I Ate WednesdayI walked to work Wednesday morning – so I hate Peanut Butter on Rice Crackers before I left.  Then, yogurt with bananas and pecans when I got to work.  Recycled photo with them both in it. 

IMG_20140402_081148How can you not walk to work, with views like this?!

8am – ish

20140402_082549The above mentioned yogurt, plus some fresh OJ

11-ish

20140402_125845Lara Bar Dark Chocolate Turtle.  I’d never tried this before but it was AWESOME!

12pm – Lunch

Total failure at getting a lunch picture – but it was Chinese Rice and Baked Beans.  Yeah.  Not awesome combo.  Don’t suggest it.

5pm – Walk home grocery stop

IMG_20140402_172758Walking to work means walking home – which means groceries in the backpack…Cilantro, green onions, carrots

530pm – Post walk home/pre dinner snack20140402_172844This hummus?  Best. Ever.  Added some corn chips.  Yum.

630pm – Dinner20140402_182402Peanut Butter Thai Sauce with Potato Noodles.  Similar to this soup, then add spiralized potato noodles. 

So – that was my day.  And a pretty typical all over the place Spring week day.  I hope everyone is having a great week…

Click here to see other people’s eats, and I’ll see you tomorrow for Thinking Out Loud Thursday!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Tuscan Vegetable Soup [Vegan/Gluten Free]

by Chelsea @ Make Real Food on April 8, 2014, 6 comments

There isn’t really a soup recipe in here.  Oh wait.  April Fools. << Hilarious story – I was originally going to post this recipe on April 1st – but got majorly excited about my sweet potato noodles last week.  Does that make the joke even more exciting…since it was a week late?!

The idea for this soup grew out of another desperate attempt to smolder my warm weather needs.  I actually made it back in February, on an incredibly dreary day.  I was in soup mood, but was trying to make something with lower acidity than my usual tomato juice based taco soup.

The results?  Deliciousness.  Because?  Vegetables.

Tuscan Vegetable Soup [Vegan/Gluten Free]

This soup is one that can transfer seamlessly into cool spring days – when vegetables begin to come back into season, but the air is still crisp in the evenings.

Nathan even recommended adding some potatoes, or some green beans.  I think you could really add any vegetables that were in season and they would work amazingly.

Tuscan Vegetable Soup [Vegan/Gluten Free]

Tuscan Vegetable Soup [Vegan/Gluten Free]
Author: 
 
Ingredients
  • A small amount of olive oil (optional)
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 small zucchini, diced
  • 1 clove of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 large handful of parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 32 ounces of vegetable broth
  • 1 can of diced tomatoes
  • 10 ounces of chopped spinach (frozen or fresh)
  • 1 can of white beans – drained and rinsed
Instructions
  1. Heat olive oil (optional) in a large soup pot until warm.
  2. Add onions, carrots, celery, zucchini and garlic to the pot.
  3. Sautee on medium high heat until soft – about 5 minutes, if they begin to brown before soft, turn the heat down
  4. Add thyme, sage, parsley, salt and pepper. Stir well.
  5. Add the vegetable broth and diced tomatoes, stir and bring to a rapid boil.
  6. Add the spinach and white beans. Heat at a boil until soup is warm throughout and vegetables are to your desired tenderness.
  7. Serve warm. Store any leftovers in an airtight container in the fridge once cooled completely.

 

Has spring began to pop up in your neck of the woods?  (If so, I’m coming to live with you!)

I linked this recipe in GFE’s gluten free Wednesday roundup!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Thinking Out Loud Thursday : 4/3/2014

by Chelsea @ Make Real Food on April 3, 2014, 4 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday.  A chance for us to do some brain-dump blogging.  And to hang out with fun people.  thursdays1 – Five years ago today a cute boy from work asked me out for an afternoon coffee.

We’d worked together for a few years, but didn’t really know each other.  Over coffee (and…cheez-its I believe) we talked for the entire afternoon, and into the evening – until he finally had to go in to work at 7pm.

And then we blinked.  And we’d been best friends for 5 years.  And married for 2.

I can’t imagine a single day of the last 5 years, or all of the ones I have left with anyone else by my side.

I love you, Nathan.

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2 – Enough sappy stuff already..right?

3 – Apparently Winter understood my little pep talk last week.  70 degrees, anyone?IMG_20140331_1359254 – There’s been a lot of running this week.  Because…Sunshine.

5 – Also happening?  Walking to work.  IN.LOVE.

6 – This week I learned how to make coconut bacon from THIS recipe.  Now – I have zero desire to eat any real bacon, but some coconut bacon on a BALT (bacon, avocado, lettuce, tomato)?  YES PLEASE.  IMG_20140331_1234507 – Our softball team has started practicing (if you missed it – I’ve never played in my life…but signed up for a work team).  My skills include: Running.  My skills need improvement on: Batting, Throwing and Catching.  But…I’m getting there?

8 – Dinner ideas tonight?  Zero.

Want to read more awesome Thursday thoughts?  Click here!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 04/02/2014

by Chelsea @ Make Real Food on April 2, 2014, 8 comments

This week I am joining Peas and Crayons again for ‘What I Ate Wednesday’  -  A place to show you my everyday foods and to show off my phone-camera-skills! Happy Wednesday!

 

8am-ish – BreakfastWhat I Ate Wednesday : 04/02/2014 What I Ate Wednesday : 04/02/2014 Homemade Vegan Yogurt [With Cinnamon Pears] [Vegan/Gluten Free]Rice Crackers + Peanut Butter, Homemade Vegan Yogurt with Pears (much better pictured in the bottom photo), and potato pancakes (which are amazing) with salsa (which wasn’t as good as I thought it would be)

Lunch – 12ish What I Ate Wednesday : 04/02/2014I took a page out of Amanda’s book, and made a lunch snack plate.  Corn chips with beans, salsa and guacamole, kale salad with oranges and lettuce. Uhm.  I think I used the lettuce with the salsa/chips.  

Cooking Dinner Snack – 6pm-ish

What I Ate Wednesday : 04/02/2014Snyder’s gluten free Honey Mustard Pretzels.  Addicted. 

Dinner – 7pm-ishPecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]Pecan Tomato Orange Sauce over Sweet Potato Noodles.  Uhm.  Yeah.  I licked the bowl.  SO GOOD. 

8pm-ish – DessertWhat I Ate Wednesday : 04/02/2014So Delicious Turtle Trails Ice Cream.  At which point I swore off ice cream for a while.  I’ve become a bit dependent on it.

Those were my eats last Wednesday! Want to see other people’s eats?  Click here!

I’ll see you tomorrow for Thinking Out Loud Thursday!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]

by Chelsea @ Make Real Food on April 1, 2014, 8 comments

There.Is.So.Much.Going.On.In.This.Dish.  Start by just reading the title.  PECAN TOMATO ORANGE SAUCE (with) SWEET POTATO NOODLES.  Okay.  Maybe you’re not excited.  Maybe you’re a bit scared.  Here’s the thing.  Don’t Be.  It’s amazing.Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]The only problem is – there is so much going on that I’m not really sure where to start.  …

How about the SWEET POTATO NOODLES?!  I can’t even remember what got me on a ‘why don’t I start spiralizing some vegetables’ kick, but I landed on the kick in tandem to also finding Ali’s blog – Inspiralized – which is actually an entire blog dedicated to spiralized dishes.  So, after I spent an entire afternoon lusting over her dishes, I decided to give some sweet potato noodles a try.  Luckily I had a spiralizer already (this kind) – a long-forgotten-wedding-present-that-I’m-sure-I-had-great-intentions-of-using-two-years-ago-or-maybe-I-just-added-it-to-my-registry-to-make-it-look-like-there-was-useful-stuff-on-it-because-isn’t-that-what-you-do-on-wedding-registries.  So, I broke it out begged my Mum to give it back to me since she’d obviously borrowed it, and made some sweet potato noodles.  Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]Now here’s the thing.  I had no idea how much noodle-matter one sweet potato would make.  Plus.  I was making dinner for both Nathan and myself.  AND it looked like this outside.  IMG_20140325_081231So there was no way I was going to go back to the store for more.  So I got three sweet potatoes.  And I prepped all three.  (here is how you make noodles – so greatly explained by Ali).  And I started spiralizing.  Uhm.  That picture up there?  That’s after 1.5 sweet potatoes.  Which, by the way, was more than plenty.  For two meals.  Each.

Hey.  By The Way.  Spoiler Alert.  The noodles?  Divine.  Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]So now – this sauce.  Pecan Tomato Orange Sauce.  I have a confession.  I started out to make spaghetti sauce.  I have greatly avoided spaghetti sauce since we went gluten free – because we used to put morning star crumbles in it – which contain gluten – and without them, spaghetti sauce (and noodles) have a great deal of carbs/sugar with little protein (not that I’m big on counting carbs – but my blood sugar is).

I got a wild hair to perhaps put some type of nuts in the sauce – to add some texture and protein.  But I thought – for sure – that this was crazy, until I read Angela’s recipe on Oh She Glows, which contained walnuts.  Feeling less crazy I set off to make my sauce.

I wanted to make a vegan-Parmesan-of-sorts with pecans, nutritional yeast, and miso.  I planned to crumble it on top of the sauce – but in a strike of laziness, just stirred it in – which turned the sauce into an amazing cream.

Then came the orange.  My friend had just returned from Florida (yep. we hate him. reference snow picture above), and had brought me a large bag of oranges.  So – why not add a whole orange worth of juice to the pasta?  And a little zest?  Sureee.

Uhm.  Turns out.  It is amazing.  Although…not completely … spaghetti sauce. Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]So.  That’s kind of a long winded version of how this hot-mess-sounding pasta turned in to something really stinkin’ good.  Oh, and spiralizing vegetables?  I’m seeing a LOT more of that in my future.  Especially because sweet potatoes look like this when you get done.

Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]Enough rambling.  Let’s make it.Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]

Pecan Tomato Orange Sauce with Sweet Potato Noodles [Vegan/Gluten Free]
Author: 
 
Ingredients
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 8 oz Mushrooms – optional
  • Diced or Crushed Tomatoes – I used 3 14 oz cans not drained
  • 1 bunch of parsley – chopped
  • Fresh basil – to taste – I used 2 leaves, minced
  • A dash of red chili flakes
  • Black pepper to taste
  • Zest + Juice of 1 large orange (approximately ½ a cup)
  • 1 cup pecans
  • ¼ cup nutritional yeast
  • 1 teaspoon miso
  • 2 cups spinach, chopped
  • 1 – 2 sweet potato, spiralized into noodles + seasonings as desired for cooking
Instructions
  1. Spiralize your sweet potato and cook until soft with desired seasonings (reference link in post for cooking instructions)
  2. Meanwhile, sauté onion and garlic in a sauce pot over medium heat
  3. Once softened add mushrooms and stir well
  4. Stir in tomatoes, parsley, basil, red chili flakes, black pepper, orange juice and zest and stir well. Let simmer on medium for about 10 minutes, stirring frequently
  5. While that is cooking, add the pecans, nutritional yeast and miso to your food processor or blender. Blend until very crumbly – but not into a paste
  6. Add the pecan mixture to the sauce after the 10 minutes is up. Stir well.
  7. Stir spinach into sauce right before serving as to slightly soften but not wilt it.
  8. Serve warm over a large bed of sweet potato noodles
  9. Store leftover noodles and sauce separately. I only cooked enough noodles for the meal, and stored the leftover raw noodles in the freezer to cook up again the next night and that worked very well.

 

Roundups this post was included in:

GFE’s gluten free Wednesday Roundup

Vegetarian Mama’s Gluten Free Fridays

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 3/27/2014

by Chelsea @ Make Real Food on March 27, 2014, 6 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday.  A chance for us to do some brain-dump blogging.  And to hang out with fun people.  thursdays1 – Last week I mentioned that I had to have the test done on my left eye to see why it stinks at being an eye.  Despite my pep talk, Left Eye still decided to under-perform, and even started pulling Right Eye down with it.  Geez eyes.  Retest in July to decide if my new medication is causing the problem or not.  Super. Not. Cool.  After the eye test on Thursday I was majorly exhausted (nothing like staring at blinking lights for 40 minutes to just zap you), so I stopped for a yummy snack. 20140320_112139They were both delish.  I had never had probiotic juice before, but I did enjoy it!

2 – Speaking of DELICIOUS.  This Costco seasoning.  20140319_181714I bought it on a total whim last week and now I’ve been putting it on EVERYTHING.  It melds will all flavors.  I see using this a lot in the near future.

3 – Also.  Sweet Potato Noodles.  Oh. Wow.  Where have you been my whole life? DSC_00094 – Do you shop on Zulily?  Because you totally should.  I haven’t bought a ton of stuff from there (a lot of it is kids stuff) but when I do find a good deal it’s a great deal.  They also have a super handy phone app, that alerts me each morning when new deals are posted, and that I can purchase through paypal with one (maybe too) easy click.  This week I bought some Vibram Five Finger Alitza shoes.  I’ve been eyeing them for a really long time but they’ve been above what I’m willing to pay for non-running-just-casual shoes.  But on Zulily for more than half off?  Yes please.  When I clicked on them there was only one left in my size and so I snatched them up majorly quickly.  About 10 minutes later I was like..uhm..did I just buy a pair of shoes?! :) I can’t wait for them to come!

Capture

5 – Winter got a little confused this week.  And forgot that it’s Spring’s turn now.  Spring is a little upset, and thinks that Winter needs to work on its sharing skills.  IMG_20140325_081231Sharing is caring, Winter.

IMG_20140326_0807066 – Practiced Softball last weekend.  Turns out I’m not as bad as I expected.  It will still probably be hilarious.  

7 – Last week I mentioned we had been watching Lie To Me on Netflix.  I had heard the second season got really dark – and.  Uhm.  It does.  About half way through.  Geez.  The only problem is…now I’m invested.  The other problem?!  Nightmares.  Yeah.  I’m that kid, still.  It may be a few weeks before I pick that show up again.  And only during the middle of the day.  With all of the lights on.  Shew.

8 – I hope everyone is having a fabulous week, and I hope warm weather is gracing your life! (Hey, can you send some here?!)

Click Here to Hang Out with other Thinking Out Loud folks!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

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