Check out this little diddy I put together. I can’t look at these photos without smiling. From L-R: Keri, Jen, Renee and me
The above are four firiends with four very different personalities who came together sometime in grade school, that have now grown up into four very fabulous women who cannot not have a good time together.
I’m thankful for them.
Photos by Brad
Boyfriend’s scarecrow pumpkin is quite cute.
The view from my living room is just beautiful during the fall season.
So, I saw it. I went in feeling excited and I went out thinking, “Huh?”
This movie was seriously bizarre. There were tons of celebrities, yet none of the characters were developed. There were lots of story plots, but lots of questions left unanswered.
The movie didn’t even capture the scenes of New York in the breathtaking way I was hoping it would. Did Shia LaBeouf really die, or was that just a figment of that crazy lady’s imagination?!?
Rating: Disappointing
(photo via betterplanes:verolaza:mascarah)
What Happens to Your Facebook Profile When You Die?
Doesn’t it SUCK when other people have the same story ideas as you and then write them before you do and get them published before you do? I swear I had a better headline…
Adventures in cooking: Pumpkin Pie Milkshakes
Here’s what you’ll need:
- 2 cups vanilla reduced-fat ice cream (such as Healthy Choice)
- softened 1 cup fat-free milk
- 2/3 cup canned pumpkin
- 1/4 cup packed brown sugar
- 3/4 teaspoon pumpkin-pie spice
- 3 tablespoons frozen fat-free whipped topping
- Thawed Pumpkin-pie spice (optional)
Place first five ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of four glasses. Top each with about two teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
Yield: Four servings
(via lizlemon:robot-heart:hurricane-k:pegster:shanaynay:whiskeyandgoatsmilk:via)
…was my grandma’s name and is my sister’s middle name.
It is a lovely name with an endearing message.
Adventures in cooking eating: Stuffed Mushrooms (filled with cheese, garlic and herbs in wine sauce), Shrimp Scampi Crostini (topped with white wine, tomatoes and garlic in lemon butter sauce) and Pumpkin Cheesecake (with lots of whipped cream) from The Cheesecake Factory
I’m not sure how he lived, but Brad had never been to The Cheesecake Factory before Friday. One bad thing about our restaurant pick was they don’t take reservations on weekends. We were told upon arrival it would be an hour wait, but luckily it was only about 40 minutes.
We tried out the above two small plates (photos stolen from the Web site) and were UH-mazed at the amount of flavor packed into such small bites of food. The sauces were incredible and I will be making a similar recipe for stuffed mushrooms this weekend.
As an entree, I ordered Pasta Carbonara and Brad ordered Stuffed Chicken Tortillas. One thing I love about the menu is its versatility — you can order Asian, Italian, Mexican, seafood and even breakfast food.
Anyone who has experienced The Cheesecake Factory knows their portions could feed a small army, so we took our Pumpkin Cheesecake to go. We couldn’t hold off for too long though. We ate it for breakfast the next morning.
- Bits of me -
I am a relatively recent college graduate that just entered reality.
I work and live in the suburbs, but I play in the city.
I am a native Chicagoian, but my heart longs for New York.
I love creative writing, literary non-fiction and feature writing.
I love hard news and celebrity gossip.
I am a self-proclaimed fashionista with a weakness for white wine and sushi.
Love me, hate me, e-mail me: AbitofBritt@gmail.com
