i’m back…with news

I have not fallen off the face of the earth, I swear. I have just had a very busy and evolving couple of months. So, to update on what is probably the biggest change… I started my new job Monday. Yup, totally new job!  I resigned from my previous position and I look forward to yet another chapter in learning that life is journey and to let go & enjoy. My new position is merchandising for the .com division of a retailer here in Dallas. Who knows what’s the right decision? I certainly don’t, but I believe you have to stay just ahead of your comfort zone to keep growing. With my resignation, I was also able to take a last minute trip home and see my family and I used that time for recharging and relaxing. I enjoyed nature walks everyday and even saw snow!

The beautiful colors of the leaves, nature walks, my dad picking cattails.

Wine bar date with my mom, snow on the trees, and my all time favorite view.


change is good

Sorry for the long absence, a lot has been going on here and I needed a serious break. Can’t share everything that has been going on quite yet but I can say life is a crazy, strange and unpredictable journey for which we need to remember to enjoy, each day and every moment with the ones we’re with.


image via Sandpoint, Id.

my tasty beer chili recipe ya’ll

Okay, I am no professional chef, but I have been practicing. Once in a while I make things that I am so proud of I feel hope for my cooking future and this chili recipe is one of them! It’s sooo good I have to share. Bon Appetit!

4 Bean Vegetarian Beer Chili

1 green pepper & 1 red pepper
1 jalapeño
1 large yellow onion
2 cloves garlic
Chili seasoning packet (with Masa) I used this, go for quality!
1 bottle of beer ( I used an amber ale)
1 Tbsp. vegetable base
Olive Oil
2 cans black beans
1 can pinto beans
1 can kidney beans
1 can re-fried beans
1 can crushed tomatoes
Saute minced garlic, chopped onion, half of each pepper chopped, jalapeño chopped and seeded in a few tbsp. of olive oil until vegetables are softened
Add beer and 2-3 cups of water with a tablespoon of vegetable bullion, bring to a boil
Add seasoning packet, all of your beans (drained and rinsed) and whole can of tomatoes (re-fried beans add thickness)
Let simmer for 15 minutes, then add your masa mixed with water (should be a pourable but thick paste) also add crushed red pepper flakes for desired spiciness
Simmer soup for 30 minutes, soup should be thick and not overly watery.
Serve with cheese and sour cream as toppings

life lately according to my phone

Lately we’ve been splitting shakes and burgers as big as your face at Twisted Root, enjoying wine and friday night movies, playing with the big food while shopping, melting, snacking on dark chocolate covered almonds (yum!) and I made my first ever batch of homemade 3 bean beer-chili, quite successfully I might add…when in Texas!

welcome to basecamp

Husband and I have long talked about Lake Tahoe being on our bucket list of travel places. Combine one of nature’s best places, my love of themed hotels, nostalgia for summer camps and I was instantly in love with the idea of the  Basecamp Hotel. You can sleep in a “tent” hotel room, breakfast in the mess hall, have s’mores every evening at a bonfire – plus a hot shower to finish off each day – my kinda camping!