No Risk- No Reward

Disclaimer: This seemed a better place to share my experience than blasting it all over Facebook, I’m not back to posting all the time, but maybe….only time will tell!

Today I’m quitting my day job. A year ago my life was in a frenzy, but not the good kind. For some of you the last time we talked I just got back from my Honeymoon, so a lot has changed since then. For others, friends, relatives, co-workers, you might have been following my adventure closely, or from afar, on social media, etc, but given the HUGE leap I feel like I’m taking today, I thought it was appropriate to put it all out there. A) for myself, as a kind of reminder of this time in my life, when i need it down the road, and B) because as we all know, inquiring minds want to know!

Rewind: Like I said, a year ago my life was in a frenzy. I wasn’t happy/satisfied/excited, etc about the work aspect of my life, which is pretty sad, since most people I had close contact with know that my work was BASICALLY my life. I was working full time and spending the other hours of my life as a slave to the business I was so desperately trying to build. In an effort to make a change, or find an alternative to not sleeping and running myself ragged, I started looking for other job opportunities to leave my current position (if you’re currently looking for a job, you know is ALSO a job in itself!!) After a few phone interviews, and no solid leads, this bullet train of an opportunity came barreling into my station. I needed change and this job had change written all over it. It was work from home, I was getting TONS of opportunities and responsibilities to get in on the ground floor on, what sounded like, an amazing local opportunity, AND I would be working for someone who seemed to have the same mindset as me when it came to the type of workI wanted to do. We had similar interests, he was super smart, and knew all his shit. So, after SEVERAL interviews that lasted a few hours each, I was excited to take the opportunity when it was offered. As the role was part of a start up, my involvement was going to grow over time, which seemed great, it didn’t require me to make any sudden changes (ie. no risks). I could phase out of my current job as the role grew (I had already dabbled with the idea of becoming part time at my office job, so that was on their radar) and it seemed like I was holding all the cards, unfortunately it was because I was about to fold.

After a week of delving into this new opportunity I realized I couldn’t even answer some of the easy questions about the job “What will you be doing?” — Im not sure… “So whats the pay structure?”– uuuhh?? Its based on ROI?? “What are your responsibilities?” — I would always fumble through some confusing response as I thumbed through pages and pages of notes about what EXACTLY I was responsible for. As the weight of the uncertainty and the responsibility of my presumed new role started weighing on me mentally, it took a physical toll on me as well. A few days after accepting the job I ended up in the hospital with severe stomach pains, nausea, the shakes, etc. The people at the ER were convinced I had appendicitis (I did not) and then it was finger pointing at a slew of other weird medical problems (for which I tested negatively), so, then it was all chalked up to an anxiety attack. Cool. And they told me that my body was basically doing anything it could to get me to stop and slow down. Noted. So I spent a lot of time the following weekend trying to pinpoint the cause of my stress. I decided to reneg. on the opportunity for this new job. At the time, I wrestled with a lot of regret. I knew it had the potential to be something great, to give me a lot of great experience, to do a lot of cool shit, but what about what I was doing? I was already trying to build something I could stamp my name on, to do something that would give me tons of experience, something I could be proud of, AND I had put an expiration date on my project. I hit a hard reset that weekend and went back to the drawing board.

The point of that backstory is so that you realize this RISK, or change, or opportunity, or whatever you want to call it, this new adventure that I’m starting today, has been a long time in the making, and definitely wasn’t with out its bumps and potholes and flat tires on the road to get here.

When I started my business It was a side gig to make some extra spending money. After my first month I was so excited I made something now comical like $100 designing invitations and selling them on Etsy. “Yay me,” I thought. Well, after our wedding my “little side venture” exploded I was spending oodles of time adding new designs, picking up new projects and hammering out BUTTONS as fast as I could. It was kind of comical, because I had never intended for it to get to that point, but, since it had, I was excited to see where it went. In the back of my mind  I thought, “gah, how cool if I could just do this all the time!?!” After a year or so of late nights, sacrificed social life, and free time,  I was in the previuosly detailed position, and after spending days and days running through numbers and scenarios in my head I took the “mini-risk” to approach my current job about assuming a part time role with them. (side note: my position had initially been part time, and then I picked up a few extra projects, like blogging and social media marketing to come on full time). Because of that, it was pretty easy to scale back to my previous position, so I did, with little push back or arguments. Cool! Now I had something like 15-20 extra hours a week to work on my business. Expiration Date: I’m doing this thing by 30 or I’m not doing it at all. Like 100% supporting myself on business that I curate from my site and other networking/promotion activities.  That gives me about 4 years and a month or so to pull it all together. And  I think I’m doing a damn good job. We shall see.

In fall of 2014 I went part time with my current job. My new life in “mini risk” mode was great! I pumped  up my offerings, took on more freelance/contract based work and for a while it seemed like things were settling.

Enter 2015. The year I vowed to make myself a priority, to listen to my body, AND to grow my business.
1) We’re on this health kick, I’m totally digging it and feel awesome – so that’s the part about me being a priority- since I wasn’t slaving over my work during all my available waking hours, I had time to focus on myself, which was nice for a change.
2) I was FORCED to focus on my business when I realized I had no idea how to even run a business (not to worry— I’ve had no choice but to figure it out!)

I filed for my LLC in August of 2014 (so its been almost a year of official business!) So, that meant people other than my friends, family and etsy knew I existed. Then the obligations started rolling in: Taxes, Annual Reports, Sales and Use Tax payments, Book Keeping, Marketing, Quarterly Estimated Taxes, all of it. I got an attorney, and a CPA, and I was feeling somewhat more equipped to handle my shit, or at least knew I had people that would tell me if I was handling it wrong, so that was a comfort. Considering the number of “WHAT AM I DOING?” “I’M SO STUPID!” “I DON’T KNOW HOW TO RUN A BUSINESS” breakdowns I had AT my husband during the course of 5 or 6 months, it’s a wonder he still talks to me. I mean, after all the buttons he’s made, printer problems he’s fixed, stress milkshakes he purchased, and pennies he’s pinched to help me get to today, I feel pretty lucky!

Enter the bragging, I really am so SO lucky to have him. He’s about 1000% supportive of me chasing my goals and building my dream job. I even ask him all the time if he thinks I’m making the wrong choice, to which he always responds something along the lines of “If you’re happy, its the right choice, we will make it work” and we do. He’s the best. ((swoons!))

So my mini reward for my mini risk, I guess, is that I have gained more control of my life anddd in the free time I did manage to pick up, I built my business to the point that I now have… no more free time… again. Time for change.


I have spent a large amount of pondering how to grow and improve my business. I started a Seth Godin course on building a freelance business a few months ago, and within the first 30 minutes I had taken this golden little nugget of knowledge from it. He talks about the different types of freelancers (I believe there were 4 or 5). After some self-reflecting, I decided I most identified with #1 (some of my friends and family beg to differ, they say I’m a little higher up on the list, some even said as high as 4, but for the sake of the argument… I was a 1. Number 1 is basically a passive participant in their trade. A “cog in the machine,” he calls it. You are involved in transactions that just come to you (aka Etsy- the sales just come to me. I put my stuff out there, people buy it. If im rejected, I rarely know it, no risk, no reward). I didn’t feel like I was putting myself in positions to be on a level 2 or 3 or certainly a level 4 (where people seek you out because of your unique abilities and style of work) but I wanted to be there. So, I decided I had to start focusing more on what I could do to reach those more advanced levels. I contacted local stores, started talking with other people about their businesses, and working to find new outlets to promote my skills and my business. Soon I had landed a cool opportunity with a local retailer that was willing to help me promote my items and even carry some of my merchandise through a wholesale partnership. Pretty awesome! And all I had to do was be willing to take the chance and ask the question, the least she could say was no, but the best she could do was totally change my approach to my business. So, that happened and is still happening and it’s awesome and I’m excited! Then, I realized: more avenues of promotion, more business, more time… more more more of everything, except there was no more free time and definitely no more Kristin to go around! So, I guess, as we say at our house, “the time has come the walrus said…”

About a month ago I began toying with the idea of taking on a larger level of involvement with a contract position that afforded me the opportunity to work from home and drop my desk job all together. Again, I got down to crunching numbers, feeling generally stressed and anxious, and then finally I just bit the bullet. I put together a timeline and gave my notice. My mom has always said I don’t spend much time tiptoing around decisions, so I suppose by the time it came down to formulating a plan, I had already made a decision that I was going to do it, as soon as the logistics worked out.

So, what does that mean? It means that, as of today, at 5:30 PM, EST, I will be pretty much solely responsible for making my dream work. I’ll be working from home, giving up lots of my “for sures” and taking on a lot of “hope sos” and “fingers crossed.” I keep referring to this change as a risk, but someone at work told me earlier this week that a risk is something you do with out having any idea what will happen. He was pretty blunt with me when he said he knew I had planned and prepared for this change, and that I knew what I had to do to keep the wheels turning. It wasn’t an unknown, it was a calculated, progressive step towards my future. I’ve crunched the numbers, I’ve made my spreadsheets, and my lists and my goal is set in stone – 30 or bust! Let’s do this thing.

Now for my shameless “acceptance speech” portion of this post and  a business plug (DUH):
Guys, I’m SO thankful to even have the opportunity to pursue my goals, to have a family that loves and supports me through all the crazy, who allow me to bring my bags of supplies to do projects during family time and vacation, and support me when the crazies find their way to my shop, who help make buttons when the demand is high, and go to bridal shows and craft shows and give me honest feedback, the whole shebang!  They are honestly THE BEST and I love them all. To my friends who have been awesome and liked or shared or purchased from my business’ facebook page or  instagram, or my etsy shop or my website (YES CLICK THEM ALL, LIKE THEM ALL, USE THEM ALL!) you guys are amazing. I wouldn’t be here without each of those shares and likes and comments, purchases, reviews, etc, and I’m so grateful you’ve entrusted me with your projects large, and small AND that you refer me to your friends. If you HAVEN’T had the chance to check out my work, or use my services, I would be eternally thankful if you would give me a chance to show you my stuff, so to speak! I truly love what I do and I am so fortunate to be able to spend all my days doing it! Here’s to my awesome family, my amazing friends, and of course ke design studio!



Yah Mon – The Honeymoon


David and I reppin the Tiger Rag in Jamaica

I know you probably want to know more about the wedding than read about David and I laying around on the beach drinking cocktails, but our honeymoon was so relaxing and awesome, AND I don’t quite have my mind wrapped around how exactly I want to blog all things wedding without going overboard. SO, honeymoon it is!


David and I went to the Sandals Whitehouse Resort is Westmoreland, Jamaica for our honeymoon, and it was fabulous! The beaches were gorgeous the staff was awesome, super friendly, and tons of fun! The food was better than I was expecting for an all inclusive set up AND I most loved that we were pretty much unconnected for an entire week of post-wedding decompression. It was definitely the way to go!


The first day we were there it was a bit rainy, but the weather cleared up and was nice the rest of the week, there was tons to do and see just around the resort so we didn’t spend much time doing anything else (plus we were into the free activities: kayaking, sailing, paddle boarding, water trikes -hahaha, trust me its comical! , swimming…. up to the bar to get drinks, floating in the pool, snorkeling…which I chickened out on, and SCUBA diving if you were certified, which we were not)


After talking with some of our friends who had been to Sandals before we were a little worried about the restaurants being crowded or there not being enough room at the pools to sit etc, but we didn’t seem to run into any of those problems, between the 7 restaurants, 3 pools, and tons of beach it felt like the resort was empty when in fact there were like 500 other people there at the same time as us. I didn’t really think about it before hand but it was really bizarre to show up and be spending a week with a ton of people who just got married on the same day as us! I just didn’t think this trough! But it was a blast to exchange wedding war stories and talk about funny things our guests did and compare notes on everything!


One night at dinner the waitress carried our dessert from the kitchen to our table on her head… and did a little dance! It was quite comical!

Also, one of my prouder moments, I convinced David that we needed to get a massage, which was quite a feat for me since he doesn’t like to be touched and is super ticklish. I told him the hot stone massage was his best option for optimal enjoyment and getting all those huge knots out of his back he always complains about. So we go to the little spa, and there was a lot of forced PDA. They made us hold hands to walk into the room, and at the end of the massage, the made us awkwardly hold hands while still laying on the tables.


David before our massage– he seems thrilled, don’t you think?

They are really into forced PDA at Sandals by the way, between the couples massage, the Sandals Paparazzi and the staff you would try to get to take pictures of you for free on your OWN camera so you didnt have to pay for it later…. someone was always telling you to hold hands or kiss or something like that. For example one night at dinner we asked someone to take our picture… and before she gave the camera back we had 6 pictures of us kissing or… sitting close together… OR feeding each other– exhibit A:


David feeding me dessert, I am not as amused as he is by this activity.

Also, on our trip we learned… I am terrible at pool. I had always suspected this, but it was definitely validated during our week at sandals. There was a rec center near our room that had 4 pool tables so we always found ourselves stopping by on the way to and from dinner or the pool, just to have a chance to do something else. We must have played more than 20 games while we were there and I only beat David twice… once was because he hit the 8 ball in before the game was over. Like I said, my skills are lacking. I was convinced if we kept playing I would get better and I think I actually got worse, so that’s embarrassing!


David schooling me at pool.

Enough about the activities, lets talk views, this place was gorgeous. By the second day we had picked our spot on the beach that we sat at every morning before lunch and then in the afternoon we made our way to one of the pools for some floating, drinking, and uselessness. Except one day when they were having water aerobics at the pool which was less than appealing.  Envision an angry Sue Sylvester-esque  Jamaican screaming pool aerobics exercises at you. There were about 10 people in the pool that actually braved the class, everyone else was just sitting in lounge chairs… watching in fear that this person might call us out and make us get in and exercise. But apart from that, the lounging was awesome! So awesome that we did pretty much nothing else. And we loved every minute of it!


Movement Mondays- Double Dose

IM BAAAAAAAAAAAACK! And I missed you all dearly, probably because I missed my outlet to chatter on about anything and everything!!! But, Wedding land was crazy and a whirlwind of awesomeness, love, and fun and I can’t wait to share it all with you, but keeping with tradition, Movement Mondays are back. AND since I have been gone for a mome or ten, here are TWO of my faaaaaaaave dances from last week on SYTYCD! The all-stars were back in action and performing their own choreography with this season’s contestants.

My first pick is OBVIOUSLY a contemporary routine, I love this piece by Allison Holker about defeating social prejudice to live your life with the people you loved, mostly because I love that she and Twitch are engaged AND that Fikshun is ballin out of control. I think its so awesome when less trained dancers are able to keep up with people who have been perfecting their skills for several years. I think it shows the discipline that some of these street dancers have and how talented they really are when they are willing to break outside their genre! So here is pick one!


And pick two is just crazy fun and super Lady Gaga-esque! This one was by Mark who I always appreciated for his originality, and I thought Jenna was super fun to watch in it, they were like two little peas in a Lady Gaga pod (which doesn’t seem to far from reality for her sometimes!) So, here’s a little dose of funk for your Monday in case you missed it last Tuesday!


Stay tuned this week for lots of life updates and wedding oversharing!

Wedding Ready

Sorry for being a flake and falling off the virtual map, but I feel like its for good reason, our wedding is NEXT SATURDAY! That’s right, 8 days away! I can barely function for all the checklists, projects, and honeymoon dreaming we have been doing! I did manage to get a little escape last weekend in Charleston with some of my closest girlfriends, which was really nice, but other than that it has been all wedding, all the time, all you married folks know what I’m talking about, crazy town, USA. Anywho, apart from an apology for leaving you hanging for the past few days, I would also like to pre-apologize for any upcoming withdrawals, as I plan to put my blog on a wedding hiatus for the next couple of weeks while we finish preparations, celebrate our marriage, go on our honeymoon and then try to re-acclimate ourselves to the real world!

However, I don’t plan to leave you hanging entirely! For a multitude of reasons David and I have set up a wedding instagram account. You can follow us there : @kedswedding (its our initials, no one will actually be wearing keds, sorry to disappoint!).

photo (1)

Our goal with this is to give people an inside look into our wedding, what were doing to prepare, how were staying sane, sneak peaks at the decor and other things, ya know anything and everything the inquiring mind may want to know! We thought it would be a great way for friends and family who weren’t able to attend to feel like they were still part of our special day. We also have a few confidants who will be capturing all the behind the scenes goodies, a few members of our wedding party and even a few of our guests! I think it will be so neat to have a collection of pictures from a variety of view points throughout the day, and it will be great when were looking back. We have invited our guests to take and share tons of photos throughout the day and tag us @kedsdwedding or use #kedswedding so we can find all the pictures afterwards.


The end goal is to be able to compile all the photos to use in book we are going to create either on blurb or on shutterfly (it will really be more of a “whoever gives us more stylistic freedom at a lower cost” kind of deal) in conjunction with all the shots from our photobooth, which we are also really stoked about!  While we have a wonderful photographer who will capture all those special moments between David and I, we are hoping to have some extra eyes throughout the night so we can see our guests enjoying themselves and have a chance to see all the little things we might have missed.

I can’t wait until we are able to share all the little special details about our big day and all the personal touches we put on everything once we get back! Feel free to follow us on instagram to see what we are up to while I’m MIA from the blogosphere! I will start posting solely to our wedding instagram on Monday when we start packing and making all our final preparations to head to Augusta, with others joining in as the wedding day gets closer! David and I are so excited to share this special day with all our family and friends and we know its going to be amazing!

See you when we return from the wedding whirlwind!

Mimi’s Fried Squash

Last weekend my grandparents came down to see the house, since they havent yet and we cooked dinner for them and just kind of hung out and then David and I picked my grandma’s brain for some of her old family recipes. She makes some of my favorite side dishes, like most souther grandmas! Things like macaroni salad, cucumbers in vinegar, creamed corn, annnnd the famous fried squash and onions, which I suggested we have as a side dish to our tasty meal so she could give me a little lesson. Its not that I can’t sauté up some summer veggies on my own but she gets them just the right amount of crispy and delicious so I was looking for a few tips on improving upon any failed attempts I have made in the past, annnnd a little help with some of the side dishes, and she definitely delivered! If you’re looking to make some hearty southern fried squash, here is my attempt to rehash Mimi’s hands on lesson in the kitchen.


  • 2-3 large squash sliced (or quartered, whichever you prefer)
  • 2 onions halved and sliced
  • vegetable oil
  • flour


Slice the squash and onions and mix them together in a large mixing bowl. then spoon flour on top of the ingredients and mix well.


Mimi says the best method is to hand toss it, starting form the bottom and folding the flour through the mixture until all the pieces are coated. Also, make sure none of the pieces stick together since you want all the sides coated pretty well. While you’re doing this put enough vegetable oil in a large pan to coat the bottom


Continue to let the oil heat until you can flick flour in it and it sizzles and crisps right up, then you know you’re cookin’! Start with the pan on high and if needed you can reduce the het throughout, but you never want to be below about a 7 unless your stove is unusually hot and fast cooking.
Next, add large handfulls of the squash and onions to the pan, making sure to distribute them evenly across the bottom.


Then make sure that they are all pressed flat to the bottom and there are no air pockets and that something is always touching the bottom of the pan to get crispy and delicious.  Once everything is spread evenly, let the mixture simmer for a bit to let to bottom get nice and toasty. you can check occasionally by pulling up the sides with a spatula because it starts to stick as you cook it.


When you feel that the bottom is pretty browned, slide the spatula underneath to lift and flip large sections of the squash and onions all at once, so they are kind of stuck together.


Continue this process until they are relatively browned on all sides and the squash are cooked all the way through. This takes about 30 minutes. As you finish, tilt the pan at an angle and pull all the squash and onions to the top side to drain off as much of the oil as possible and then move the drained veggies to a serving bowl.


Then its time to eat! Its best to make sure these finish just as you are getting ready to eat, as they are not as good cold. AND, if you have left overs like we did, you can reheat them by throwing them into a warm pan with no oil for a few minutes until they heat all the way through. Microwaving is definitely NOT your friend here. But MMMMM are these good! Hope I can pull it off on my own next time!


Crockpot Asian Chicken

The crockpot got me again. Somehow I am always convinced that I can remedy the bland taste of crockpot chicken by trying a variety of different sauces. I think its because it over cooks so its a little drier than I like. I even started this one when I cam home for lunch, but it was still a little over done by the time I got home from work at 6. I think it was because the chicken was cut into bite size pieces as opposed to being larger strips that needed to cook all the way through. I really need to be better about thinking these things through. But the sauce was really good and had the chicken been a little more moist I would have really liked it, so I really think we will give this one a try again.



  • chicken breast strips
  • 1 1/2 cups chicken broth
  • 1 cup Teriyaki sauce for crock pot, 1 cup for glaze
  • 1/2 cup of brown sugar
  • 1 tbsp garlic powder
  • honey


  • Place chicken into crock pot
  • Combine the chicken broth, 1 cup teriyaki sauce, brown sugar, and garlic powder in crockpot, pouring over the chicken
  • cook on low for 4-6 hours.
  • Before serving place 1 cup of teriyaki sauce into a sauce pan and bring to a boil then slowly add honey (to taste) and a bit of brown sugar until the sauce thickens and reduces. Once the sauce is thick, add it to a bowl and remove chicken from crockpot and toss in the mixture.
  • Once chicken is coated serve over white or brown rice with a side of steamed veggies and enjoy, another easy crockpot meal.

+if you’re still skeptical about the crockpot chicken like we are, you can bake the chicken or pan sear it and then toss it in the sauce, but the sauce is definitely what makes it!

Fun Friends and Food

Like I said on Monday, our friends Jaque and Chris came over for dinner on Friday night for a little relaxation and dinner before we get completely bogged down with all things wedding for the next 3 weeks (BECAUSE ITS SO CLOSE NOW!!!! AHHHHH!!!!) It was nice to do something to keep my mind from wandering into wedding never land for a bit thinking a schedules, and organizing, and how were going to get what where, etc etc. We were also very excited to have the chance to break out some of our fun new serving pieces we have gotten from showers and to use our fun little rolling island we got from ikea a while back! Well David was excited about the island, I was excited about the serving pieces, to set the record straight. But I just love entertaining and setting everything up, I think its just so fun!

I picked up some small bouquets of assorted flowers at the local grocery store and used a small little vase I acquired from someone dropping off some treats at work (I love fab freebies!) I always joke that I should have gone into flowers because I love fresh flowers so much. I just think they add so much to a room and really soften the space. Not the fanciest thing ever, but I appreciate the touch of class!



So to add to the set up we wheeled out our awesome butcher block ikea island and set up a little appetizer area for our guests featuring dipping bread and a tasty red wine sangria (which probably would have been better if I had more time to let it rest and mix all the flavors together!). But it was a great set up and kept everyone from congregating around the food prep space on the counters and opened up the counter space by giving us a little bit of extra room to set things, which we also appreciated!



The great thing about this cart is that it has shelves underneath so for a big gathering you could keep plates/cups/etc underneath and place all the food or drinks on top AND because it has wheels we can just roll it outside and BAM more serving space for out there. Im really starting to like it and not resent buying it just to store it in our closet under the stairs! And then, when it was time for dinner… BAM Change over and we were serving the main course here which made it so easy to feed everyone through the kitchen to prep their plates etc.



David grilled up some BBQ chicken quarters and fresh squash with some olive oil, salt and pepper, and some brown rice! super tasty! I love all the fresh veggies that are available in the sumer and I especially love that David is so into grilling. It alleviates some of the stress in the kitchen! Such a great night with great friends, and if you’re dying for that sangria recipe, here it is for ya!



  • 1 Large bottle of red wine – chilled ( I used Pinot Noir)
  • 1 large orange sliced and placed in the bottom of the pitcher
  • 1/2 large orange juiced into the pitcher, slice the other half for garnish
  • 1 lemon sliced (half for garnish)
  • 1 -1 1/2 cups of a dark juice (I used cranberry pomegranate, but you can personalize the recipe here or leave this part out)
  • Add orange liquor to taste. I added enough to cover the fruit in the bottom of the pitcher.

Combine all the ingredients into a pitcher Fruit slices first then orange liquor, then red wine, then juice to mellow things out a bit, if needed. Then stir everything out and let chill for at least 3o minutes before serving. Then pour into glasses and garnish with freshly sliced fruit! Bottoms up!

Jerk Tilapia with a White Wine Mushroom Sauce

We made this a few weeks ago as a tasty change to our week night dinner routine, we were a little nervous about it taking a lot longer than we had originally intended but the tilapia filets were small and cooked pretty quickly. The recipe called for brown rice or grits as a bed to serve the fish on, and we decided to go with grits. A) because we had them already and b) because its a nice change from the traditional dinner starch options. Definitely recommend giving this a whirl, especially if you’re looking to do a dish for people who aren’t the biggest fish lovers!


Mushroom Scallion Sauce
1 tablespoon butter (or cooking spray)
2 cups sliced baby portabella mushrooms (cremini, or other regular mushrooms)
1/2 cup sliced scallion
1/4 cup white wine
1/2 pint heavy cream (or fat-free milk w. 1/2 tsp of flour)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
salt and black pepper

5 cups milk
1 cup quick-cooking grits
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper

6 (6 ounce) tilapia fillets
1/3 cup jamaican jerk spice, marinade


Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.

Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.

Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.

Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

Not my best plating attempt but you get the idea. Layer it all up and serve it as one dish for lots of deliciousness and minimal clean up, one of our favorite things to do on the week nights!

Movement Mondays- Bobblehead

This weekend our friends Jaque and Chris came over for dinner and somehow we got all caught up watching Minute to Win it, which seems to be the simplest concept but for some reason I am always shocked when people complete the tasks, and I am increasingly anxious as the show goes on and the amount of money they could win gets higher and higher. The first few tasks always seem relatively easy… and then all of a sudden its like bounce these 10 quarters across the stage off this tub jello into those tiny trampoline plates, you have 60 seconds…. GO. and Im just like what to you mean you can’t get that quarter to bounce of the Jello, COME ON… COME ON. Stop bouncing the quarters off the trampoline plates, just make them stand still AHHH you just bounced all 5 quarters off the trampoline when you got that last one on there. And it just continues on from there. But thats beside the point. This past weekend the first task was for the couple to wear sweat bands with pedometers on them and try to get a combined 200 tracked movements and they would move on to the next round. I didn’t even think about how HILARIOUS this would look but I was DYING! Then we started thinking about brain damage and how you must get a headache but they girl got something ridiculous like 173 and the guy got 150 or something… so they moved on but it was just HILARIOUS to watch, so here is a fun pick me up for you on this Monday morning. Sure to get you laughing and ready for another week of work.

This isnt actually from the show but some people did it at their office and its three guys, which is pretty comical. Their scores weren’t as intense as the competitors on the show, with one of them not even hitting 100, but still pretty comical to watch.

Breakfast Stromboli

I made this a few weeks ago, but David LITERALLY still hasn’t stopped talking about it. One night my friend Jaque was coming over so we could have a much needed girls night and we hadn’t really made plans for dinner so in a last minute attempt to avoid just grabbing takeout we decided we would try a new take on breakfast for dinner! I found this recipe for breakfast stromboli and because I am always willing to try something once, we gave it whirl. We grabbed all the ingredients (including the fresh pizza dough ball, which was in the bakery/deli section in a little bag) from the local supermarket. All the ingredients were easy to fix up, just cook the ground sausage over medium high heat in a skillet and add the peppers at the end, and then scramble the eggs with the milk and a bit of cheese and put all of it inside the pizza dough. The hardest part was rolling out the dough because it got kind of gooey and I just couldn’t get it to roll out the right way, I guess this is where my lack of experience in a pizza place is really showing through! So after A LOT of struggling and everyone else just standing around laughing at my inability to get the job done, we finally just started pulling it (which Im SO sure is not the correct method) until it did what we wanted it to. Anywho, once we got that whole situation taken care of, we stuffed it, rolled it, and baked it and BOY was it yummy! A great breakfast treat, if you’re looking for one, and definitely a fun take on something similar to a breakfast casserole! I definitely recommend it, we served ours with grits and it was quite tasty. I think my favorite thing about this is you can really make it whatever you want, you could add spinach, mushrooms, onions, cook it with only egg whites; there really are endless possibilities!



1/2 lb pizza dough

Ground breakfast sausage (we used neeses)

2-4 eggs, plus one more beaten for an egg wash

2 Tbsp milk

Pinch salt and pepper

1 sweet bell pepper, seeded and diced (or half of a medium regular bell pepper)

1-2 cups shredded cheddar cheese

Parchment paper to line pan (don’t leave this one out!)


  1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray, trust me you DEFINITELY want to use parchment paper.
  2. In a large skillet, brown your sausage, and add your pepper to it to brown a bit. Once cooked all the way through, transfer to a bowl and cover to keep warm. Keep oil rendered from sausage in pan.
  3. In a large bowl, whisk together eggs, milk, a bit of cheese and a pinch of salt and pepper.
  4. Back to the skillet with the oil, reduce the heat to medium-low and scramble the eggs
  5. Spread pizza dough out on baking sheet to be approximately 10×16 inches. Leave a 3×16 rectangle of plain dough along one of the edges and on the rest, sprinkle with half of the cheese, followed by the sausage, eggs, red bell pepper, and the remaining cheese on top.
  6. Brush the plain strip of dough with the egg. Fold in the outer sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
  7. Brush the entire Stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces.