I woke up on this beautiful April morning and decided I needed some breakfast.
I just got back from the Texas Counselors Association Conference in Galveston! It was two days filled with everything from new techniques to networking, presenting new research to being updated on old. It was so motivating to see all different types of counselors share their experiences. It revived my motivation to get my LPC and lit a fire of love in me for my new profession. And yes I said lit a fire of love because I left that conference feeling rejuvenated and ready to take on any client/student that walked into my room. That’s the power of professional development ladies and gentlemen. Read more
If you didn’t know any better you’d have thought this was some sort of cooking blog, by the way I keep posting all of these recipes. But quite frankly, I can’t help myself. I have been cooking vegetables like they are going out of style. Read more
I love Honey Crisp Apples. I love them with peanut butter, on a plate, in the car, while teaching, practically anywhere, with anything, and any how I can get them. Read more
How do I know? Well, let me tell you it’s not the cool temperatures, the boots, the scarves, or gloves because here in Houston I’m still wearing my skirts, flip flops, shorts, and tank tops.
It’s the butternut squash!!! And the boat load of butternut squash recipes.
Much to my delight, Whole Foods had a pack of butternut squash pre-cut. No, I’m not lazy, but these baby fingers begin to hurt 4 seconds into cutting through one of those bad boys. Even worse is peeling away the skin. So when I found pre-cut butternut squash I took it and ran (to the cash register).
Apple Cider Glazed Butternut Squash
- 1 1/2 lbs. butternut squash, peeled and cut into 3/4-inch pieces
- 1 tbsp. olive oil
- salt + pepper to taste
- 1/2 c. spiced apple cider vinegar
- Preheat oven to 400 degrees.
- Coat butternut squash with oil and place in a glass baking sheet. Season with salt and pepper.
- Bake 40 minutes, stirring halfway through cooking time.
- While the squash is roasting, heat the apple cider vinegar in a small saucepan over high medium heat. Bring to a boil and cook until reduced to about 2 tablespoons, about 10 minutes.
- Toss butternut squash with apple cider vinegar reduction.
A little apple flavor, a little butternut squash, and little Walking Dead . . . the night complete.
My mom came to visit this weekend.
PS. By the looks of this photo you may need to know that on Saturday it was NO WHERE near chilly. So not only were we sweaty, but our skin had some nice color added to it (I clearly need to defend the looks of me).
Anyways . . . It’s one of her many trips to visit me, but this one we started 5 years ago when I moved to Houston. Each year she comes down to run the Race for the Cure Houston. Read more
The topic of conversation lately has been moving over-seas for a year. Surprise, everyone who didn’t know about this before now! Read more