It’s been a while since we’ve taken a moment to catch up- to have a heart-to-heart, if you will. In February I found out that I wasn’t accepted into graduate school. After 4 years of working and going to school in between and after jobs on late nights and weekends to get the necessary credits, I wasn’t accepted into any school. It wasn’t really a result I was expecting, as I genuinely thought that if I just kept pushing down the path I had set for myself, once I made it to this point- this point of applying- that I would be accepted into a school and eventually become a RD. But as we all probably know, life doesn’t always work the way you expect it to.
With spring in the air, I’ve been feeling inspired to create a flower tea blend. After the long -theoretically- cold winter, comes spring and all the plants pop up, ready to say hello. I love seeing the flowers come alive, as they’re so cheerful and inviting with so many wonderful scents.
With springtime comes the inevitable influx of salad recipe creation. After a (theoretical) cold winter, full of hearty, nutrient-dense foods like pumpkins, carrots and winter kale, I find myself craving something…leafier. Traditionally, salads have not been a favorite of mine, but with the nutritional benefits of high fiber, vitamins A, C and K, I still find myself stocking up on leafy greens for salad-making (or at least for smoothie blending) on a regular basis.
Last month through The Daily Meal I had the opportunity to visit Hawks Cay Resort down in the Florida Keys on the largest island in Duck Key. On an early Monday morning I flew down to warm Miami and met with several other press representatives before we all ambled onto a chartered van to take us several hours south along U.S. 1.
I have never really been to Florida before, other than a brief passing through on airlines, but Mr. C lived there for several years before we met and he’s told me many stories about it. Being the food snob (or “enthusiast”- I prefer the term enthusiast) that I am, the thing that stuck most clearly in my mind was the significance of key lime pie from the keys. It was only fitting that after our first meal in Florida (which consisted of amazing fish tacos) during the drive down, I took advantage of being able to order key lime pie.
The idea of making chocolate confections has always made me a little intimidated. The heating, cooling, attempting not to burn it and then somehow get it into cute little shapes aspect of it can be nerve wracking. But I do love rich and creamy dark chocolate.
For many, Valentine’s Day is defined by chocolate, flowers and a nice dinner (and probably some wine too) either with someone else or by oneself. I find I don’t usually need an excuse to want or enjoy chocolate but the month of February typically serves as a good reminder to me that oh, why yes, chocolate can easily be had and enjoyed.