Browsing Tag

tradition

Out and About: San Diego by Train

February 17, 2015

Last weekend was filled with multiple occasions that called for celebration: my guy’s birthday, Valentine’s Day, President’s Day weekend (and, thus, a four-day weekend for me). Being that Dash and I share a love of train rides, we decided to set off on an adventure to San Diego, where we both grew up, via Amtrak’s Surfliner, which hugs the coastline and offers some amazing views. You can see a few of the sights we observed on Friday afternoon in the slideshow above: the Pacific Ocean, the Del Mar Fairgrounds, the Solana Beach and Old Town train stops, Downtown San Diego and more.

But what’s even more incredible are the myriad scenes that I couldn’t quite capture on camera. The picturesque views conjured up daydreams, made me thank God for His creation and gave me a sense of peace.

The majestic, three-story Craftsman with two wooden chairs set outside, surrounded by flower beds and a babbling brook. In an instant, I pictured in my head a privileged, idyllic lifestyle with my love, where money is no object and our biggest concern is, “Do we prepare the filet mignon or the salmon at our dinner party tonight?”

The lone egret resting in the marshland, seemingly with not a care in the world.

The iconic red schoolhouse in San Clemente that, if done right, houses the creative imaginations of dozens of brilliant, precocious children.

The amused elderly couples and awestruck toddlers waving vigorously at the passing train in Del Mar, as if it were a part of their weekly routines and that a very important person was on the receiving end of said gesture.

The pristine bluff tops sprinkled with native plants of plentiful hues. The sitting ducks wandering about the lagoons. The eerie, solemn pet cemetery in Sorrento Valley that always weirded me out in my youth.

The passing snapshots worth far more than these words of mine can convey. So I sit back and vow to enjoy the scenery on our ride home.

Outfit of the Night: Classing It Up for the Card

December 24, 2013

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“Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit.” Romans 15:13

Earlier this month I got gussied up for my annual Christmas card with my co-star, Berkeley Buster DeVoe, so I decided to make it a full Outfit of the Night post. The first picture is the winning photo. I channeled one of my favorite style icons, Janelle Monae, for this year’s card, complete with the pompadour, tuxedo blouse and bowtie. This look comprises a majority of thrifted items, including the leopard-print blazer, which I previously featured in a Thrifted Thursday post. Merry Christmas to you and yours!

Blazer: Thrifted
Blouse: Thrifted
Skinny Jeans: Forever 21
Heels: Thrifted (Forever 21)
Bowtie: eBay
Earrings: Forever 21

Kitchen Diaries: Mom’s Mac and Cheese

November 28, 2013

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Hands down, my mother makes THE best macaroni and cheese. Without a doubt, nothing else compares. During holidays and special occasions, my family can always count on this delicious dish to fill our bellies. Today was no different, and I demanded Mom allow me to help her make this glorious concoction. And she did. Yay! See below for this life-altering recipe.


Ingredients:

2 tablespoon butter
1 tablespoon all purpose flour
5 cans evaporated milk
24 Kraft cheese singles
1 lb mild cheddar cheese (shredded)
1 lb sharp cheddar cheese (shredded)
2 lb small elbow macaroni noodles

Boil water for the macaroni noodles and follow the cook time instructions on the package. Set macaroni aside.

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In a large saucepan, melt two tablespoons of butter. Add a tablespoon of all purpose flour and stir until it forms a rue-like consistency.

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Pour in all the evaporated milk. Slowly add the Kraft cheese slices, stirring often on low heat for about 30 minutes until the liquid thickens. Season with pepper.

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Put noodles in a large baking pan. Add salt and pepper to taste. Add a half pound of mild cheddar cheese and a half pound of sharp cheddar. Then pour cheese rue over the noodles and mix in the remaining cheese. Leave some shredded cheese to sprinkle on top.

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Preheat oven to 350 degrees. Cook for 30 minutes, until the top is brown.

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This is a family-sized serving. However, you can cut the ingredients in half to make a smaller batch.

Special thanks to my mom for this wonderful recipe. And Happy Thanksgiving to you and yours!