the year of 2012 has really brought a ton of new changes. i'm all in for new changes! evan and i are getting married this fall (eek...only a few months away). we're also trying to sell our place. if you know anyone who's interested, PLEASE pass this link along!
http://portal.heartlandmls.com/Matrix/Public/Portal.aspx?ID=2098010420
i've loved and adored my place for the past 3 years, but now it's time to take a leap and change it up!
5/29/12
5/12/12
inspiration of life.
a couple weeks ago i flew down to fort lauderdale for a client visit. i was so excited just to get down there and have some sunshine, i didn't care that much that i had to work on a sunday. the first day i was there, it was pouring. i mean BUCKETS of rain. nothing puts you in a bad mood like starting off your day without an umbrella, in the pouring rain. soaked shoes, wet hair, smeared makeup. gross.
my day started off bad, but man did it start looking up. at about 8am, i started making my rounds through the lab. this is where i found my upper. he was quickly running through the microbiology department, on a mission to get some things done. his smile couldn't have been any bigger when he said hello to me. harold was an older gentleman, with great wits about him. he was very kind and eager to be there. he quickly asked how i was doing that day and continued on doing his daily activities. as i continued my shift, i noticed a cutout of a newspaper article in the breakroom. it was a story about a man in his 90s, that has found a new love of science. he's been volunteering at the florida medical center for the past 9 years. here's the kicker, he'll be 100 years young this summer. i was amazed!! it was harold. that sweet man from the micro lab. i couldn't wait to find him again to talk to him about, well...everything!
the next day, even earlier that the last, i saw harold again in the breakroom. i didn't know where to start. there were so many questions i wanted to ask him about his life. my first question was, why?? why are you still volunteering at the ripe age of 99 years old. he told me he lives in a retirement community, and when he walks by the pool where others are playing cards he's just disgusted. he tells them "you all should be working!" talk about some work ethic! i know i'm not doing him justice, but this man is NINTY NINE years old. he DRIVES himself to work EVERYDAY. he lives 25 miles away. he makes his own lunch - which by the way, he offered to share his pudding with me. heartbreaker. he's a real testimate to the words hard working. this is all volunteer. he doesn't get paid.
some other fun facts about harold:
- he graduated college. that's right, he went to college and graduated!! how many of you can say that about your grandparents? great grandparents?
- his hometown is where Welch's grape juice is founded.
- he loves a woman in heels. probably my favorite fact about him.
- he's traveled all over the world, and he still has aspirations about going to Asia and other US states that he hasn't laid a footprint.
he's a real inspiration to everyone. his positivity and enthusiasm for life has really made a lasting impression on me. i hope he has for you as well!
my day started off bad, but man did it start looking up. at about 8am, i started making my rounds through the lab. this is where i found my upper. he was quickly running through the microbiology department, on a mission to get some things done. his smile couldn't have been any bigger when he said hello to me. harold was an older gentleman, with great wits about him. he was very kind and eager to be there. he quickly asked how i was doing that day and continued on doing his daily activities. as i continued my shift, i noticed a cutout of a newspaper article in the breakroom. it was a story about a man in his 90s, that has found a new love of science. he's been volunteering at the florida medical center for the past 9 years. here's the kicker, he'll be 100 years young this summer. i was amazed!! it was harold. that sweet man from the micro lab. i couldn't wait to find him again to talk to him about, well...everything!
the next day, even earlier that the last, i saw harold again in the breakroom. i didn't know where to start. there were so many questions i wanted to ask him about his life. my first question was, why?? why are you still volunteering at the ripe age of 99 years old. he told me he lives in a retirement community, and when he walks by the pool where others are playing cards he's just disgusted. he tells them "you all should be working!" talk about some work ethic! i know i'm not doing him justice, but this man is NINTY NINE years old. he DRIVES himself to work EVERYDAY. he lives 25 miles away. he makes his own lunch - which by the way, he offered to share his pudding with me. heartbreaker. he's a real testimate to the words hard working. this is all volunteer. he doesn't get paid.
some other fun facts about harold:
- he graduated college. that's right, he went to college and graduated!! how many of you can say that about your grandparents? great grandparents?
- his hometown is where Welch's grape juice is founded.
- he loves a woman in heels. probably my favorite fact about him.
- he's traveled all over the world, and he still has aspirations about going to Asia and other US states that he hasn't laid a footprint.
he's a real inspiration to everyone. his positivity and enthusiasm for life has really made a lasting impression on me. i hope he has for you as well!
5/1/12
shrooms.
who doesn't love a good appetizer? one of my favs to make are stuffed shrooms. they're so easy, they make a boat load, and they're scrumptious!
here's the recipe:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
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| {slice} |
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| {mix} |
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| {bake} |
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| {eat} |
here's the recipe:
directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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