You only live one life, well…. I think you do, I guess it depends on who your talking to, anyways, why should that life have the same day in and day out routine, or why should you always dress with one style, or why should your hair always look the same?!?!
You only live once! Get out there and be adventurous, don’t put on a front, be who YOU want to be, do what YOU want to do, go where YOU want to go, Eff it and just do it.
Get busy living or get busy dying!!
Thanks Nikki for the makeover, you always do a great job mama, XOXO!!
This last weekend I had the opportunity to meet Lee’s 80 year old aunt which by the way is a hoot. She filled up her glass with a nice white wine and began with the questions.
Where are you from? how long have you been married? what do you do????
Anyways, we continue to drink and she continues to ask. Im not sure how this happened but my husband mentions the fact that I was baptized in a horse trough at a prison camp, true story. Usually when people hear that they response with…”no way”, “you serious” or they laugh as if I’m joking. Barb responded differently, she simply said with an East Coast accent, tilt of her head and a shrug of the shoulder, “you are who you are”. I loved her response and I embraced it.
Let me tell you more about who I am.
I was born in Colorado and raised on farm/ranch depending where you’re from.
1 Frozen Banana
1/2 cup Pureed pumpkin
1 1/2 Cup Almond Milk
1 tablespoon Maple syrup
1 teaspoon cinnamon
1 cup Ice
Blend it together and you are in Pumpkin heaven.
PUMPKIN DOUGHNUTS w/ SOUR CREAM FROSTING
“make you go nuts“
1/2 cup canola oil, plus more for pans
1 3/4 cup all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon backing soda
1 cup pure pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup powdered sugar
2 tablespoons sour cream
1/4 teaspoon fresh lemon juice
Heat oven 350 F. Lightly oil 2 doughnut pans. If you have 1 that’s okay, you’ll just make more batches.
Whisk together the floor, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl, set aside.
In separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (don’t over mix).
Spoon a 1/4 cup batter into each compartment unless using a small doughnut pan. Bake until the donuts are golden brown and spring back lightly when touched,12 to 14 minutes. Let cool in the pas for 15 minutes, then transfer to a wire rack to coll completely.
Meanwhile whisk together the powdered sugar, sour cream, and lemon juice in a small bowl. Drizzle over the doughnuts scatter on the sprinkles, let set before serving.
I have a feeling its going to be a wild one. I know it will be at our house.
If you have a BBQ to go to or your having your own here’s a great recipe you can try.
CORN & BLACK BEAN QUINOA SALAD
12 cups water, divided
1 cup dried black beans or 2.5 cups *canned black beans
6 cloves garlic, peeled
1.5 teaspoons salt, divided
4 medium poblano peppers
2/3 cup red quinoa
3 large ears fresh corn, husked
6.5 tablespoons extra-virgin olive oil, divided
1 large red onion, halved and sliced
1 teaspoon whole cumin seeds, toasted, and ground
1 cup crumbled Cotija cheese
1/4 cup lime juice, plus 1 whole lime cut into 12 wedges
2 cup cilantro leaves
1 avocado, thinly sliced
*If you are using the canned beans skip step 1 and add the canned beans to Step 7.
Combine 8 cups of water, beans and garlic in a large saucepan. bring to a boil over high heat. Reduce the beans to a simmer and cook the beans until tender, 1 to 1.5 hours. Add 1/2 teaspoon salt and simmer another 10-15 minutes so the salt can flavor the beans. drain, discard garlic and let it cool.
Meanwhile, preheat broiler to high.
Place peppers on a baking sheet and broil 3-4 inches from heat source, turning often, until blistered and charred, 8-15 minutes total. transfer to a paper bag and seal or put in a bowl and cover with plastic wrap. Let sit for 10 mins. Peel the peppers and discard the stems, ribs and seeds. Tear the peppers into fat strips and cut the strips in 1-inch lengths.
Bring 4 cups of water to a boil in a medium sauce pan. Add quinoa and 1/4 teaspoon salt; boil until tender but still crunchy, 10-14 minutes. Drain well and spread on a plate to cool.
Meanwhile, bring another pot of water to a boil, Add corn and cook for 3 minutes. Let cool slightly, then slice the kernels off the cobs with a sharp knife.
Heat 1.5 teaspoons oil in medium nonstick over medium-high heat. Add onion and 1/4 teaspoon salt. Cook, stirring frequently, until limp and speckled with charred spots., 4-8 minutes. Stir in cumin.
Combine the beans, peppers, corn, onion and cheese in a large bowl. Add the remaining 1/2 teaspoon of salt and toss. Add the remaining 5 tablespoons of oil, lime juice and toss. Gently stir in the quinoa.
Just before serving stir in the tomatoes and cilantro. garnish with avocado and lime wedges.
Serve and enjoy!!!
NEED AN OUTFIT?!
If your anything like me I wait till the last minute to find an outfit. For you procrastinators, here’s an idea for you that you could pick up today depending on where you live.
I am a man who believes romance should never die, movies make for a great night, custom suiting is a must and creating a legacy is one's purpose. A man who holds true to this understands the gentleman's lifestyle.