You want to know how excited I got over getting my latest StitchFix box? I had just got back to the gym and had to try it on immedialtely so lucky you, you get to see me with Post-gym hair. Sorry. I am, but I wasn’t going to put it all on twice and closet safari this beast twice just to wash my hair. I love ya and all, but StitchFix won over a shower and photos.
But do you want to see what I got anyway? I promise the hair won’t deter you from the nifty stuff I got in my StitchFix box!
Yup – I’m kicking myself for not keeping this one. This is why Ben isn’t the one to go shopping with me, I keep Beka, the bestie, around for these kinds of things. Ben said “No”, and Beka would have said “Yes”. I should have listened, but apparently my telepathy wasn’t working that day…Dang it, dang it!
Spun Scarves by Subtle Luxury – Batik Dot Scarf – $48 – Kick It
Simply, I have enough scarves. It’s totally my signature color (name that movie!), and plain adorable, but I just don’t need another.
Angie – Xavier Geo Print Dress – $38 – Kick It
I couldn’t get past the bright pinks being “summer only” colors. But with brown tall boots and my puce green cardigan I could have made it work. It was a bit tight in the chestical region. TMI, but well, it happens. So back it went. Bummed out, but it was for the best.
So there we have it – StitchFix Numero tres. It wasn’t a total loss, and I loved some of the stuff. With a quick change of my Style Profile, I made the adjustments, so I am betting my next fix will be a total win.
What do you think? Should I have kicked or kept anything else?
If you’re thinking about check out Stitch Fix, do it! It’s so much fun, plus – No Malls!! I see that as a win all around!
Make your own custom blend of DIY Apple Pie Spice to make plenty of pies all season long!
I used to make a Christmas WISH list every year growing up. I’m pretty certain that I made one almost all the way through high school as a last ditch effort to get that pony I so longed for, and something to this day I’m only slightly bitter about…MOM. I was pretty well one track minded on the horse stuff – and I emphasized the WISH part every year. I know usually looked something like this…
1) A horse
2) Horse stuff
3) Subscription to Horse Illustrated
4) Horseback riding lessons
5) Horse Vet book
6) The new 98 Degrees CD
I had such varied tastes, can ya tell? With an adolescence brimming with the love of all things pony and Nick Lachey, I really should have expanded my horizons… And I think it’s time to get the Christmas WISH list back out again. Even if a pony is still going to be at the top of the list.
After last weekend though – I found out what else needs to be added to the list… a Safety Can Opener.
I used to swing axes at my feet, run with chainsaws up logs and I got taken out at the hand by the lid of a cranberry sauce can. Really, universe? As I was attempting to throw the dang thing away I ended up ramming it, edge first, into the bow of my hand between my thumb and first finger. Ben immediately jumped into nurse mode and patched me up pretty nicely. And thank goodness it happened AFTER I was done fixing lunch with the besties that had come by. Oh what’s that red on your sandwich, just tomato. I promise.
As a notorious picker, he’s making sure I don’t mess around with it too much and open it up again and get blood in the salsa or something stupid. He takes all the fun out of it. Geez. So, safety can opener it is. How lame. And they’re useless at draining tuna from the can. Next thing I know he’ll be putting bumpers on the coffee table to make sure I don’t kick it with my shins. No need for baby proofing, I just need to Megan proof it.
If you love your fall pies – make sure to get your mitts on this DIY Pumpkin Spice Blend, too! There is no such thing as too much pie. Truth.
PS – The gash is healing nicely. No stitches required.
12 bloggers, one state, 2 chefs, lots of cameras and one famous tuber – This is our story, The Real World :: Bloggers do Idaho. Wait. Well, you get the point. It’s been a couple of weeks of me really trying to formulate what I could tell you about my trip to Idaho, besides ALL. Of. It. Because there is so much for me to say that I could write a saga that would rival the Illiad on the subject. Do you want to talk Idaho itself, and how I am absolutely enamored with how stunning the state is? Or do you want to chat taters, and how versatile they are, and the people that grow them spend their whole lives devoted to their land and how their commitment to growing the tuber that we take for granted is their life’s mission? I’ll try and find a happy medium, because I have to tell it all to you!
It’s been a busy couple of weeks, but this was something that I knew you had to hear when it meant that I could accurately and effectively communicate what this trip meant to me. I feel very fortunate to be married to a man that was raised on the land his family tilled, toiled, sweated and worried over. I consider myself also very fortunate to see the hard work and the lifelong connection that one person can have to a plot of land, that isn’t just dirt, but a way of life and a calling in his family. And so when I traveled to Idaho to learn about the famous Idaho Potato, I got to see that same enigma happen again, albeit in a different part of the country and with a different crop. That one connection to the land remains the same no matter where you are.
The first night of our adventure took us to the Hoff family farm outside of Idaho Falls where we got to learn firsthand about this fourth generation potato farmer who’s family started out with a plot of land in the Idaho Falls area in the late 1800’s. Four generations later the Hoff family is still working the same pieces of land, expanding and relishing the experience year in and year out. Over dinner we got to chat with the family and learn about their history, how they began and that the last three generations of the family all fly their own planes!! Even James’ 16 year old daughter is learning to fly from the same instructor that taught him and his mom! Now that’s a family tradition. Ben would have been jealous of all of those vintage planes in the hanger. I sent him photos, just to be nice…
Something that I think gets lost in translation, and with our growing disconnection from the land, is that there are real people and real families working to provide food for all of our tables. Every morning and into the late nights these men, women and children are out there diligently watching over their land, to grow and produce safe, sustainable and delicious food for all of us to eat. They use the best science and technology has to offer to make sure they are keeping the land viable, so that it will keep producing healthy crops for years to come. I mean, does your car have a GPS system in it? Their combines do! Measuring to within an inch all based on GPS, a farmer can find out exactly where he has put down his last row of seed or where to place his fertilizer. Fertilizers, made of basic elements like nitrogen – that is what plants need to survive – are astronomically expensive, so farmers don’t want to use any more than is absolutely necessary. It’s such an exact science that these men and women go to college to make sure they can come home with a knowledge and skill set that will help them through their lifetime. They’re leaders in their field! Get it, field?
And in the winter time, it’s no time to rest – they’re busy fixing equipment, learning new computer systems and advancing their knowledge so they can be ready to make the next growing season better than the one before. It’s something to be truly admired.
The next morning, bright eyed and bushy tailed we got to go dig our own potatoes and see harvest in full swing. During potato harvest the schools shut down and the kids are let out to go help their families in the fields, driving truck, sorting, and storing. The poor girl heading up sorting was monumentally confused as to why 12 bloggers were taking seemingly random photos of potatoes on a conveyor belt going into the storage sheds for the winter. Even after explaining who we were and why we were there, I think she still thought we were totally weird, but she was happy to keep working as I snapped a few photos of her picking roots out of the sorter. She was such a champ.
That afternoon we got to visit processors, and even have a meal prepared by the chefs of Charlie Baggs Institute from Chicago! I’m still trying to decide which of their creations was my favorite. The woodsman hash was right on up there!
Our last night we adventured to Driggs, Idaho in the foot of the Grand Tetons for a little relaxation and well, more food. And you know how much I adore the Grand Tetons. We’re really good at this food eating thing… It was well earned after a little horse ride into the hills that over looked the entire valley. With aspens full of changing leaves, a crisp bite to the air and really good furry four legged company it was a great way to spend out last day in Idaho. Unlike my last trail ride in Idaho, I came back unscathed… In the morning we woke up to a dusting of snow that was pure, frosty heaven! I just wanted to sit in the cabin next to the fire all snoodled up and cozy. But it was time to go home.
I learned so much about farming, Idaho, the producers and the land – I am so thankful that I got to experience it all again. I’m so lucky to have Ben who has been willing to teach me just a little of what he knows about farming, but seeing it all put to use all over Idaho and the depths of the love and passion these growers have in their land and in their harvest makes me so thankful.
And do you want to know what else I learned when I was in Idaho? How to make the PERFECT Potato blossom!! You know what one I’m talking about – the perfectly fluffy, just-how-they-make-it-on-commercial fluffy baked potato! Well, here it is! I had a forehead slap “No, Doiii!” moment here. James Hoff – the potato farmer I mentioned earlier wowed us all with his food styling skills – so now you get to learn the secret, too! Try it at home tonight, because a baked potato is good well, all the time.
Russet Burbank potatoes are perfect for this because of their thick skin, so pick up a couple tonight. Bake your potato – don’t wrap in foil, that will steam it – until it is fork tender in a 400 degree oven. Once it cools to a point you won’t fry your hands, hold it between our fingers and gently massage your potato trying not to break the skin of the potato.
Next, use a fork to poke a line of zig-zag across the top of the entire potato.
Then squeezing gently from the bottom, the potato will burst out of the seams at the top.
Plate and then top to high heaven with your favorite fixins!! How did we all survive this long without this knowledge? I know!
So go pick up a couple of potatoes tonight, try this out and thank your potato farmer with hearty Mmmm’s all around.
Preheat oven to 400 degrees. Scrub the potatoes under cold water and pat dry with paper towels. Lightly spray potatoes with vegetable oil spray. Use a fork a puncture the top of the potato once or twice so steam will be able to escape while baking. Place onto oven rack and bake until fork tender in the middle - 45 minutes to 1 hour, depending on the size of the potato. Remove gently from oven and allow to cool slightly.
To Fluff Potatoes:
Use a fork and make zig-zagged punctures into the top of the potato across the top. Using a towel and both hands, gently "massage" the potato to loosen the insides of the potato - without breaking the skin. Then from the bottom up, squeeze the potato so the insides come out of the punctured seams. Top with favorite fixins and serve immediately.
*Fine Print* The Idaho Potato Commission sponsored my trip to Idaho Falls. All opinions are my own.
It wasn’t until I became an adult that football became a staple in my life. It wasn’t necessarily by choice – I married a die-hard football fan. Throughout the rest of the year, Ben is willing to relinquish control of the remote to me and let me flip to my favorite show. He’s so patient, and I’m pretty sure I’ve even managed to get him hooked on “New Girl.” But as soon as fall hits and football begins? All bets are off and it’s a fight for the remote, one that inevitably results in our TV being locked onto every football game on…all weekend long.When Ben is busy studying for school, I get the reprieve and throw a disc of Downton Abbey or Harry Potter into the Blu-ray understanding that as soon as he needs a “study break” – i.e. checking the scores and freaking out over his fantasy football picks – football will be back on. But this shouldn’t surprise me – I’ve grown up football. Even though I’ve never really understood the game, I understood that football meant food and friends.Growing up in a large football-loving family there was always a houseful of teenagers, relatives, uncles, brothers dipping their chips and popping the tops of their soda cans, and the sisters and moms and grandmothers laughing in the kitchen and fixing up the game day treats. Game day always meant a great spread – from the bacon wrapped jalapenos, to the bread pudding, the roast beef sandwiches with drippings and, of course, the staple of every game – chips and dip to tie it together. Sometimes you just count on those classics, like that favorite spot on the couch – you just can’t watch the game from anywhere else, the same goes for the chips and the dip.
But not just any dip, VELVEETA and RO*TEL to be precise. Two ingredients synonymous with game day, you just can’t imagine game day without them. Spicy, creamy and convenient, you can be fist-pumping for your favorite team with one first and dipping your chips with the other. Football might not make a whole lot of sense to me, but I know that game day is always a good time, with good friends, family and as always – amazing food. This is how we celebrate our game day, with traditional VELVEETA and RO*TEL, otherwise known as Queso. Cook it up for a crowd and jazz it up (add in margarita-marinated shrimp like I did) and have a game day fiesta! No matter how to slice it, VELVEETA and RO*TEL make game day festive.
What makes Queso the perfect party dip? Leave your comment below for a chance to win a $100 Visa gift card. If you crave more Queso, check out www.quesoforall.com for the Quesobago tour schedule, Famous Queso Dip Recipe, and a chance to enter the sweepstakes for the ultimate football party!
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
Leave a comment in response to the sweepstakes prompt on this post
Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winner will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
These Halloween surprise sugar cookies stacks will give your a spooky surprise as soon as you bite in! Easy and quick and frightfully fun!
Gimme two snaps if you’re excited for Halloween!! Truth is, I’m giving it three snaps. One, because it means chocolate, Almond Joys, Kit Kats and mini 3 Mustkateers twenty four seven. Two, because fall is in full swing and I am totally high on the changing colors of the leaves. And three, because it’s my birthday – this year, the Big 2-8! Okay, and four – because of treats like these!!
Some of your favorite bloggers (and my favorite, too!) have each pitched in spooky, and sinfully simply treats for you today to help get your oozey, gooey, hallowed spirits in gear for Halloween! Best of all these are a cinch when you’re in a entertaining pinch. You knew that rhyme was way to easy. Be sure to take a peek at all of the hallowed treats for your howl-iday.
I am a food blogger, a self-taught photographer, and a recipe developer. I am a social media guru, carb loving, and hungry-for-food-and-knowledge-full-time-job-working-blog-aholic. And I love what I do.
I am not what you call a “professional”. My job does not require a white chef’s coat. I am not a food photographer who works full time for a large corporation with a tangible, lick your fingers to flip to the next page magazine full of recipes I must try. I write on the internet in a small corner of the web that only a few hundred thousand people see in a month – where you have a few hundred thousand in a day visit you.
I recently viewed a clip of an interview that you gave that asked you about social media, and particularly bloggers. Though I agree with some points of your statement, that we are not all “professionals” per se, I disagree with you on almost every other point therein. And it breaks my heart.
Please, I implore you, don’t tell me that I am not a professional. Working for a large scale publication, having a television show, or having multitudes of published cookbooks is not the sole bar in which to mark a professional in the food industry.
I get up in the morning on my weekends at 6am after working a 40+ hour work week, to brew coffee, peruse the internet, respond directly to reader and company e-mails, and then jump into the kitchen to test out and photograph my latest carb laden brain child, all done in an effort to share my joy on my blog the next week and repeat this process the next weekend.
Please don’t tell me that I am not a professional who devotes all of her extra time – and let’s face it – time at my “real job” to do what I am fiercely passionate about – food blogging. You’re very fortunate to have entire departments available at your disposal to create, test, photograph, and market all of your wares, recipes, and trusted ideas. I? I do that all myself for a fraction of the cost – though my bank account may disagree. I am the complete professional package. I conduct myself professionally, and have a business, like a professional. So what did I miss to rise up to that level of “professional” we all hold in such high esteem?
Please don’t tell me that I don’t test my recipes and don’t rely on skills that I have accrued from trusted sources, including your publications, soaking up hours of reading, and my DVDs of America’s Test Kitchen played on repeat to the chagrin of my husband, and internet video’s of Jacque Pepin learning how to debone a chicken and how to temper eggs with melted butter to make the most divine, lemon scented hollandaise sauce known to man. Knowledge and learning is power – and I am viciously hungry for it.
For nearly four years I have worked tirelessly on this hobby, which has become my unwavering passion. I’ve tried to mold my own corner of the internet into something that I can be proud of, something I can show off and something that will last indefinitely. Perhaps you have lost some touch with those who read your publications – because when someone emails you to tell you that they have one of your recipes in the oven filling their home with a smell so wonderful it comes bursting out of their windows it makes your heart grow knowing that someone thought of you as a trusted source and welcomed you into their home, even for a brief while.
You have an army of infinitely talented people working for you, photographers who have spent years working on and honing their craft. Is it somehow less legitimate that I have picked up my Canon Rebel and created a photograph of the same caliber? Is it less worthy of praise or someone’s drool on their keyboard?
We have all come from different roots, background and skill sets. I believe your background did not start in the kitchens and working your way up through the ranks? Yet we all wish to rally people around a common theme of food, friends and family. I don’t see our missions as all that different – just the methods we use to get there. You have created an empire, one that is trusted by millions. Let me have my empire. I’m proud of it, no matter how small it may be. It’s all mine.
I have the upmost respect for you, your publications, the things you create and how you have diversified into products that are of high quality and great style. I have products of yours in my home that I adore! Though you seem to see us bloggers as having nothing original to provide to the ethos, and that there is nothing solely original to provide to the masses anymore, why do you continue with all of your hard work? What is the point of continuing on if not to inspire and be bountiful in spreading the knowledge that you have and sharing that with others who crave the same? I hope you will look past our, as you say, unoriginality and see that we are a community, a very tight one that lends itself to inspiration and rallying together provide support to one another, to teach one another new skills, and to tell one another there is nothing we can’t do and there is nothing we can’t create if we put our minds to it.
Thank you for being an inspiration to millions, and please continue to do so without airs and looking down upon us. We do try, so hard.
I have a crème brûlée to make and bourbon to go drink now. Perhaps I will pair them together. And photograph it, too. Of course.
These crab cakes are pure New England with an beer twist! Try these IPA Crab Cakes with Spicy Beer Hollandaise at your next game day with a cold IPA in hand!
Did you grow up watching The Simpsons like I did? And I mean the good old-school Simpsons – not the lame new-age Simpsons. It was our daily quality family tv time. That probably explains a lot about me right there… One of my favorite accents of all time is the New Englander accent. Mostly the characterized version of it. I mean, c’mon how can you watch the and not laugh hysterically when you hear Joe Quimby and his brother come to fist-to-cuffs with the French waiter over the proper pronunciation of the word Chowdahhh.
Or hello?! Was anyone else forced against their 11 year old will to watch New Yankee Workshop with Nawwwm Abram on a Saturday morning on PBS as he made dawve tailed drahhwwws (not drawers) for his new oak chest? Hilarity. Either way, I love it. I laugh, uncontrollably and totally inappropriately. But the other thing that is so New England to me, is crab cakes. Though I don’t think New Englanders really have a funny way of saying crab cakes, it’s just one of those “synomomous with the East Coast” foods that them makes me think of the accents and say Chowdahhh, every time. Crab cakes and chowdahhh.
But back to important business – crab cakes. I love them and their distinctly New England flair. I just always associate them with the east coast and Ben and I have a deep and unwavering urge to go to the coast and frolick in piles of fall leaves, go apple picking and then press our own cider, naturally. Because isn’t that what you New Englanders do every weekend? –And of course we’d devour ALL THE CRAB CAKES!!
Apparently geographic stereotypes run strong with me. You all probably think us Seattlites roast our own coffee beans every morning before we go to work in our flannel suits and Doc Martens and go fishing for salmon every weekend… which we do. Duh!
It just so happened I needed a quick New England fix, and when my dear blogging friend Jackie Dodd of The Beeroness sent me her new cookbook – I flipped right to the crab cakes and proclaimed that they would be made. And they were. Let me tell you, they were amazing and left me jonesing for all things New England and more crab cakes.
Jackie is absolutely the bee’s knees and she has been a constant source of inspiration for me since I started blogging. One of my proudest moments came when Ben was purusing the blogosphere and he came out to me toting his computer and said “Honey, look at THIS blog – she cooks everything with BEER!!!” only to have my proudly puff up a little and say “Yeah, Jackie! She’s like, totally my friend!” I was hoping my husband’s my-wife-is-a-badass meter went up just a little even if it was just by association.
Jackie and I have bonded over our love of all things beer and I will get to celebrate with her tomorrow because she’s going to be here in Seattle doing a book signing!! If you’re not in Seattle – check out her full list of tour dates with many more dates to come so you can meet her yourself and clink glasses with this top drawhhh beer swilling gal.
Jackie’s also been kind enough to want to share the beer love with you all and I am giving away a copy her Craft Beer Cookbook this week! If these crab cakes make you drool now – wait until you get your mitts on this and get the chance to flip through it yourself! One word – fine, five. – Chocolate Chip Stout Milk Shake. *Mic Drop * Cleaver. Out.
This light and healthy blueberry lemon mousse recipe is perfect for those trying to stay healthy but indulge a bit. And it’s ONLY 150 Calories per serving!
This weekend I finally did it – ran my first 5K!! It’s been six years in the making and I finally did it. Being the food driven weirdo that I am, I shuffled along 3.1 miles listening to my my iPhone with a pre-loaded 3rd season episode of NCIS, focusing on putting one foot in front of the other, not tripping myself and this light and healthy blueberry lemon mousse. But there is a better reason for me to be hyper focused on this treat… because it’s for a Very Special Someone… You’re dying to know who, aren’t you? I know. Suspense is just awful. Oh, is anyone else totally tied to their Hulu catching up on Nashville, Chicago Fire, New Girl, Sleepy Hollow and duh, SCANDAL? I know… I can’t pull myself away. Wait, where I? Oh yeah, suspense. It sucks. Like I said, there is a good reason for it… Are you ready? Ya sure?
It’s because today we’re throwing a GIANT surprise Baby Shower for our friend Liz of The Lemon Bowl. You know Liz – or if you don’t that needs to be remedied immediately! Our sweet lemon loving Liz is due to have an adorable little lemon very soon and all of your favorite food bloggers have come together to share our favorite lemony sips, bites and treats. There is no shortage of inspiration to celebrate this inspirational woman.
I got to know Liz this year, stalking her blog (like ya do), becoming quick friends and even shackin’ up together for a weekend in Austin with out other favorite foodie friends to eat ourselves stupid. We became great friends and I am so thrilled for this continuing parental adventure of hers. How she does it all, and is adding Little Lemon Numero Dos to the mix just astounds me – she’s Wonder Woman!
Liz has been a source of healthy inspiration for me, having gone through her own weight loss success, so I wanted to pay proper homage to a woman who has inspired me to harness my willpower and strive for healthy manageable weight loss, made me laugh, made me thoughtful, and who is a daily part of my routine. Even though we are separated by thousands of miles, she’s a gem through and through and we are all so very lucky to know her and call her our friend.
This light and healthy blueberry lemon mousse clocks in at only 150 calories, is fluffy and airy, tart and creamy with a smooth blueberry sauce as a surprise at the bottom. For all of you’s and me’s trying to be healthy, but need a little extra indulgence in their lives – this is just right for celebrating, and well – just because. Happy Baby Shower Liz and here’s to you and the little Lemon, too!
Check out all of the other Lemon-tastic treats whipped up in honor of this fantastic friend of ours. If you’re a lemon lover – this is totally your zen place.
A perfect sweet bread with warm apricots and orange this gooey apricot orange twisted coffee cake will be a big hit at your next tea time or for the holidays.
At what point in your post-wedded bliss did your family start asking you about the impending grand-babies? Cause I have been getting questions. Or rather anxious hopes that the wee-ones will magically arrive any day with one swift and powder I Dream of Jeannie Blink. But they’re a ways off. I mean, a ways. And it’s not just me that has the fever- but grandma has some baby fever worse than any other person I know.
When I was in college she pinned her hopes of me coming home with an MRS degree – only to disappoint her when I was single and baby-less. Of course she wanted the man to come before the kid – but at one point her fever (cough, desperation cough) was so bad she was willing to pre-forgive me if I got the order backwards…
Five years later, she is still waiting and within 3.27 seconds of coming over for a visit she offers up the carbs, cookies and rolls (oh my!) to me all in an effort to butter me up for the impending borage of questions regarding the topic. She is strategic that old broad! I can’t dodge them. It’s a veritable baby-fevered mine field, and I fall for it every. single. time! I can’t help but lay down my defenses when carbs are involved. Worst of all of this is that she knows it, too.
But I have to say the woman knows her carbs and this apricot orange coffee cake ring reminds me of her in every way. The squishy-just-like-a-Michelin-baby’s-leg apricot orange coffee cake ring rolls kill me dead. And if babies are this squishy and filled with apricot and orange – I would eat them up. Not in a weird Dommer-esque way, just an OMG-Give-Me-All-The-Squish way. I’m not helping my cause, am I? I yearn for her home made bread and rolls just like I yearn for das bebehs. But right now, I’ll take the calories and carbs… like I said, imperfect body but money in the bank.
Crispy toasted bread, tossed with roasted sweet peppers, onions, and crispy bacon. Coated with a vinegar dijon dressing, this is tangy mix will start your day off right.
Do you like flying? I’ve had a love/hate kinda thing going on with it for a few years now – but I think I’m finally on my way to getting over it and almost – dare I say – enjoying it again? Maybe? Which, now that I say that means my next flight it going to be B to the Umpy. I’ve been flying since I was a baby, and until I was 14 I was totally cool with the lofty skies. It just happened that I went to Japan when I was 14 and had the time of my life – until our flight home. Being 14, with a group of other 8th graders and a few chaperones on a trans-Pacific flight, at night, in a lightening storm, was well not my idea of a good time and that was the moment I got over my wonder of flight. And as soon as I was able to drink pre-flight that started happening. Not much, just a beer or glass of bubbles to take the edge off. I was one step shy of loading up on the Xanax but I think I found an alternative – and dudes, it works like a charm.
Remember Dramamine? Yes, the sea-sick preventer? I used to abhore that stuff- mostly because I always had the faux-orange chewable kind, but with all the flying I’ve been doing – I’m in Iowa right now, bee tee dubs. – Meredith of Sock Monkey Slippers has shown me the light of the Dram again!! Last week’s flight from Salt Lake City to Idaho Falls was on a tiny barely-a-jet puddle jumper that had me losing my ish all over the place. She told me to pop one of those bad boys and 10 minutes later I was la-la-la-ing my way through! Miracle if there ever was one!
So before I jumped on my jet to Des Moines, I stocked up and I am set to go! No more boozing, no Rx-ing, and I am happy as a clam and *gasp* almost enjoying the rock-n-rolla of flight. And even small planes aren’t as terrifying. That combined with a hearty breakfast and I’m flying high in the friendly skies!
Welcome to Country Cleaver, where country comfort and convenient cooking come together. Follow my adventures of self-reliant country cooking and baking from scratch with a little life mixed in for kicks! ...more