Snow, Baked Brie and Lots of Root Veggies: Two Weeks in Review
Check out these cuties snuggling. I love how much they love each other.
Hello!
The last two weeks have been a bit of a doozy, so I haven’t gotten a chance to sit down and put pen to paper (or fingers to keyboard) until now. It’s nearing the end of January which means I don’t have much time left in Atlanta. I’ve been working hard on finding my next move, and hopefully I’ll have something to tell everyone soon. My time here has taught me so, so much on independence, friendship and what hard work means and for that I am forever grateful for my experience in this city. Atlanta is truly a special place and if anyone has a reason to move here, I highly recommend it.
But anyways, this past weekend I was pretty much been sequestered in my apartment because the unthinkable happened, and we got (maybe) an inch of snow! As a Floridian, I was beyond excited. I’ve only seen snow a handful of times, so this required sending a reaction video to my family and close friends. Since I appreciate anyone who reads this, here’s the little ( slightly embarrassing) video in all of my child-like exuberance. I felt a little bit like Taylor Swift when she used to win all those awards and couldn’t keep her mouth closed, and a little bit like a 4-year old at Disney for the first time.
I spent the entire weekend watching Making a Murderer, which means I’ll spend way too much time this week reading think pieces about the Avery case. I want him to be innocent, I really do. But I have no clue if he really is. No one really does, right? Hopefully with all this public support for the guy, his case will eventually be reopened.
As for my recipes these past two weeks, I tried a crockpot meal and a treat for watching The Bachelor with some lady friends. Week Two was a root veggie soup. I found multiple recipes on Pinterest and made my own creation. Mine had sweet potatoes, butternut squash, potatoes, carrots, onions, chicken stock, fresh sage, a bay leaf and water. It was glorious! I learned that butternut squash look like a character in Veggie Tales. See below for proof:
Thanks to my sister for pointing that out via a (stupid) veggie selfie that I sent-- with a toddler and a 4-month old she could probably make a kiddie reference out of just about anything these days. Side note: Having your sister/best friend/fellow kitchen adventurer 3000+ miles away sucks. Just saying.
As for the baked Brie, I found heaven in a cheese dish. This was also a Pinterest find, where if you search "Baked Brie” you’ll find several varieties to choose from. I used two rounds of goat cheese Brie, Pillsbury Croissant Rounds (I mean to buy the real croissants but I picked up the wrong tube) and raspberry preserves. I basically layered the cheese and raspberry preserves and then wrapped it up with the Croissant dough and stuck it in the oven for a while. I have no idea how long I cooked it. Bear with me please, food blogging is a new thing for me! With a little bit of practice, this could be a beautiful little appetizer for any event. With no practice, it was the perfect (messy) cheese party for a few ladies in their early 20′s to dig into while picking apart every character on The Bachelor. Next time I make this, you’ll definitely be getting a photo. Don’t you even worry.
We’re now in Week 4 of my New Years Goal of a new recipe every week, and I haven’t decided yet what I want to make. I was debating something with chicken, which will be a serious challenge for me. I’ve always had an aversion to cooking raw meat. That leads to a lot of vegetarian dishes at home, which I enjoy. I do have a tendency to make things harder on myself however, so prepare for a chicken spectacle this coming week.
Stay warm, friends!














