Wednesday, April 25, 2012


will be here this weekend!  I'm excited.  We talk often every day but it isn't the same as being around each other.  Even if we aren't directly interacting with each other constantly when we're both home, it is nice to have some one to eat meals with, walk the dog with, split the chores with, and make jokes with.  Ponce, Dan, and Zoe don't appreciate my humor like Austin does.  I can't wait for summer - then he'll be home for almost 2 consecutive months!  I'm sure it'll fly by, but I'm going to savor it.  

Photo by me in 2009 :)

Wednesday, April 18, 2012

let's pick brains

Just thought I would share this very cool, engaging website.
I got stuck on here for far too long... enjoy!

Thursday, April 12, 2012

not so healthy

but delicious!  Thursday seems to be my baking day lately... guess it is late enough in the week that I need some comfort goodies baked up.  I knew when I got my "Martha Stewart Cookie of the Day" email this morning at work that I'd be making them tonight...

4 tbsp (1/2 stick) unsalted BUTTER
1/2 cup granulated SUGAR
Add in 2 EGGS one at a time
Add 1 tsp VANILLA extract
Combine with 1 1/2 cups all-purpose FLOUR
Pour in 8 ounces (or more or less) CHOC CHIPS

Bake at 350 degrees for 13-15 minutes per batch.
Makes about 3 dozen delicious cookies.

In other news, the opening of our spring 2012 DanceMakers Concert at TWU was today!  We have two more performances tomorrow and Saturday evening.  Today went well so I'm ready for the next two.  I'm in a work titled "After, After, the Lightness of After" by Sarah Gamblin.  I love the title.  It has been a neat experience being in a work much different from traditional pieces I've been involved in!

Thursday, April 5, 2012

chocolate flaxmeal chocolate

Today I made the BEST vegan gluten-free double chocolate-chip cookies. (Ok, I used non-vegan chocolate chips... but they're nearly vegan I suppose.)

Combine 1 Cup COCONUT OIL, 1 1/4 Cup EVAPORATED CANE JUICE, 1/3 Cup UNSWEETENED APPLE SAUCE, 1/2 Cup UNSWEETENED COCOA POWDER, 1 Tsp SALT, and 2 Tbsp VANILLA EXTRACT.  In a separate bowl, whisk together 1 1/2 Cup gluten-free all-purpose BAKING FLOUR, 1/4 Cup FLAX MEAL, 1 Tsp BAKING SODA, and 1 1/2 Tsp XANTHAN GUM.  Combine wet and dry ingredients.  Fold in 1 Cup (I used more) vegan (or not) CHOCOLATE CHIPS.  Scoop the dough onto baking sheets lined with parchment paper and slightly press down to flatten.  Bake at 325 for 9 minutes, rotate 180 degrees and bake another 5 minutes.  Viola!  Delicious cookies!

They were from the Babycakes cookbook.
You must try them.

Monday, April 2, 2012

furry family

Although Austin is spending his weeks working in OKC, I'm very thankful for my furry family that keeps me company every day.  

 ^ Zoe
 ^ Dan
^ Ponce
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