Apr 8, 2014

// Life Lately | April






Listening To: 




// I've been loving this maxi dress lately and have worn just about every top in my closet over it.
// I don't think a film has ever made me feel so uplifted and excited about life. LOVED About Time.
// "Whale" has been on repeat for a month now.
// My favorite kinds of books are memoirs. Especially funny ones. 'The Bloggess' is one of my favorites.
// This floral dressssss. Ahhhhhhh. Please arrive on my porch ASAP.
// And of course, sweet Ezra. He can say so much now and is basically stronger than me. Stop growning!!

Have a wonderful week, loves!

Apr 5, 2014

// Insecurities | Link Up

1. Large boobs
2. Large hips/thighs
3. Double chin 
4. Baby stretch marks 
5. Fat feet
6. Thin lips 
7. Sensitive skin 
8. Big nose
9. Small forehead
10. Freckles

My good friend Kalee from Fred Rongo and I have been talking about insecurities lately, and we thought it would be a good idea to start a conversation about it around the blogesphere. Not to bring others down, but to help each other realize that we all have them. We are all imperfect, and we shouldn't expect perfection from ourselves or each other.

I was stuck with this state of mind that I was supposed to be a certain way for a long time. Each time I looked in the mirror, I was disappointed when I didn't see what I thought was expected of me. And then I realized something: all of us aren't supposed to be a certain way. We are supposed to be different. Not all of us are meant to be a size zero or have perfect, full lips. As soon as I was willing to accept this idea and stop expecting to see someone I'm not, it changed everything. 

We need to recognize the strengths in each other that we already have. Yes, we have faults as well, but most some things society defines as faults aren't real faults at all. They aren't things that should affect us in any way, but for some reason, we let them control us. We let them define how our day goes. How we view the world and ourselves. We let ourselves compare our lives to others' and think we aren't good enough, special enough, thin enough, beautiful enough, whatever enough. Well I say ENOUGH to the enoughs. (Was that enough enoughs?) 

So there is my (completely honest and un-edited) list of insecurities that I am working on accepting. I'm letting them go. Please feel free to participate in the Link Up below. Let's all get over the imperfections and bring to light the strengths we all know are there. 

Love you all.

Apr 2, 2014

// baslamic caprese chicken | recipe

This week I was craving something Italian, but (for once in my life) I wanted something a little lighter than the usual heavy, creamy dishes. I found several different recipes for Caprese Chicken, but I ended up making so many tweaks to them, that I ended up with something of my own. And let me tell you, the results did not disappoint. The balsamic vinegar really adds so much to it and ties the flavors in so well. I ate an entire breast on my own (plus half a sweet potato. Shhh.).  Enjoy!

Balsamic Caprese Chicken
Yield: 4 Servings 

4 boneless, skinless chicken breasts 
salt and pepper 
2 tablespoons olive oil, divided 
3 large garlic cloves, minced 
2 pints grape or cherry tomatoes, halved 
10 large basil leaves, finely chopped (oregano or thyme can be substituted) 
8 oz mozzarella, sliced in 1/2 inch thick slices 
balsamic vinegar, to taste 

Salt and pepper both sides of the chicken breasts. Set aside. 
In a large pan over medium heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about ten minutes. Flip chicken breasts, and continue cooking until the chicken is cooked thoroughly (internal temp. of 165 degrees F).

While chicken is cooking, in a medium pan, warm remaining tablespoon olive oil. Add garlic and cook for about 1 minute. Add tomatoes and continue sauteing until tomatoes' skin start to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside. 

Once chicken has reached the desired temperature, top each chicken breast with two slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt,, about 1-2 minutes. 

Lastly, drizzle with a splash of balsamic vinegar and serve immediately.
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