wait what.

wait what.

9.16.2010

Not only was this my "favorite" phrase in high school (it donned the back of my SENIOR GIRLS shirt) but this phrase also accurately describes this time in my life. There are days when I wake up and say to myself "Wait what...?" I wonder how the heck I got to this place...it's the middle of September, I have officially been a member of the work force for about 4 months, I have to start investing in my 401K, I have a car payment, my friends are getting married....the list goes on.

I'm on an alumni committee for SMU called SeRVe which helps recruit prospective students. We called students from our hometown and help answer questions about SMU and the experience. A lot of times when I called, I reached the parents and it's amazing how they change the way they talk to you when you say that you're an alum. They totally change their tone of voice from the "I'm addressing a college student" tone to the "you are my equal/peer" tone. It really started to hit me that while I may still feel like a unprepared student of the "work force", people around me don't necessarily see it that way.

I know that my world will keep changing every day....but sometimes I just wish it would slow down and let me be a kid again. Good thing I'm going to my cousin's wedding this weekend where I'll be the oldest, unmarried cousin in the family...I think it's the perfect excuse to act like a kid.

keep reading

soundtrack for a rainy day.

soundtrack for a rainy day.

9.02.2010

Blessed - Brett Dennen

Slow Mo - Steve Moakler 

When a Heart Breaks - Ben Rector 

Yellow - Coldplay 

Heaven - Brett Dennen

Better Together - Jack Johnson

So Damn Lucky - Dave Matthews 

Run - Steve Moakler 

In Your Eyes - Ben Harper 

The One Who Loves You The Most - Brett Dennen 

Something Beautiful - Needtobreathe

Skinny Love - Bon Iver 

I'm On Fire - John Mayer 

Come On Get Higher - Matt Nathanson

keep reading

{recipe} espresso fudge cupcakes

{recipe} espresso fudge cupcakes

5.23.2010

I LOVE to bake. This is most likely because I like rule and guidelines and I would consider myself very good a following exact measurements. So today's recipe was for a wonderfully delicious cupcake!

This first recipe proved to be a bit of a challenge since my empty kitchen lacked many of the necessary tools. So my day started with a trip to Bed, Bath and Beyond as well as Kroger to acquire all the ingredients. Note: This recipe calls for espresso powder that I could not find at Kroger but good 'ole Central Market had me covered.

The meticulous measuring, pouring and stirring began. It is important to know the difference between tablespoon and teaspoon abbreviations because otherwise you'll have a cupcake that tastes like a strong cup of espresso instead of nice balanced flavored. I absentmindedly, added 2 tablespoons of espresso power instead of teaspoons but I realized this just in time to scoop a little out and save the recipe. The batter is this unbelievably smooth, rich chocolate color that my fingers just couldn't resist. I obviously licked the spatula clean. This recipe makes 16 (smaller) cupcakes but I'm sure you could just pack all the batter in and make 12.

The worst part about baking is waiting for something to cool. I learned as a kid that you cannot, no matter what, put icing on anything that is even slightly warm. You will just have a puddle of icing on the plate and a very soggy cupcake. The only baked good you can eat fresh out of the oven are chocolate chip cookies - which is arguably the only way to eat them.

The icing came out a little thinner than I would have liked. The recipe calls for a 'splash of milk' which could be a big splash for some and a small splash for others. I put it in the fridge to chill and get thicker which helped a little bit.

After [im]patiently waiting for my mini morsels to cool, I frosted them and topped them with marshmallows. Seven cupcakes in hand, I headed off to Banditos to let me friends be guinea pigs and try my first creation! Luckily, they were a hit and everyone enjoyed them. Now what to do with the leftovers....

CUPCAKES

• 1 cup flour
• 1/2 cup unsw. cocoa
• 2 tsp espresso powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter
• 1 cup sugar
• 1 tsp vanilla
• 1 egg
• 3/4 cup milk
• 1/2 cup chocolate chips

Mix flour, cocoa, espresso, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing. Stir in chocolate chips. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

ICING

• 4 oz. cream cheese
• 1/2 tsp vanilla
• 2 cups powdered sugar
• 3 tsp cocoa
• splash of milk

Mix cream cheese and vanilla at medium speed until creamy. While beating, add sugar, cocoa, and milk gradually. Spread on cooled cupcakes with icing spatula. Top with chocolate chips or coffee beans.

(Recipe found here!)

keep reading

I'm starting a blog...

I'm starting a blog...

...but I really don't think this is an original idea. Many people have blogged about food and travel, it's arguably the most common blog topic. I do not plan to say anything profound, become a famous chef, or going on extravagant trips. My intention is to simply chronicle the (typically mundane) life of a working girl trying to make time for friends, food and travel.

I vowed that when I went abroad last spring, I would keep a religious blog of all my travel experiences. I did a pretty good job keeping up with it but it wasn't remotely interesting. I simply laid out the days events and signed off.

My goal and desire is that this blog is somewhat interesting. Starting June 1, I begin my career as an Investment Analyst for a wealth management firm in Dallas. This means, future readers (and I hope that I have some...), I can only promise to blog once a week.

So here goes nothing!

(Disclosure/Update 3/11/2013: This was the very first post when this blog started and was going in a million different directions. There have been several name changes, format changes and even web host changes. But I'm nostalgic so while it might not feel relevant, I'm including it anyway!)

keep reading