happy birthday holly!

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Today is my friend Holly’s 25th birthday! Happy birthday, Holly! ❤ We met our freshman year of college at USC where we lived in the same dorm and quickly bonded over our shared love of Sarah Dessen books, Nora Ephron movies, cheesey rice cakes, giggling, baking, browsing Target, taking long walks {especially in the autumn with hot apple cider from Starbucks!} and listening to Taylor Swift albums on repeat. Holly is one of those people who makes others feel instantly at ease with her warmth and compassion. I admire her for a zillion reasons: her genuine kindness, brave spirit, intelligence, creativity, insightful take on any situation. She is someone I can always call for advice and she will listen thoughtfully and help me come up with solutions when it seemed like there were none. And she is always someone I can count on to make me laugh and find the joy in the everyday moments of life!

Holly is living in Nashville, going to divinity school at Vanderbilt, and I’m bummed I couldn’t celebrate her birthday with her in person. We lived together for our four years of college, but since we graduated our friendship has been “long distance.” I miss her! But we have a little birthday ritual that helps us feel like we get to celebrate together even though we live far apart. It started when Holly baked me a cake on my birthday a couple years ago and sent me a picture. It was such a sweet gesture and I loved thinking of her enjoying some birthday cake on my behalf! We’ve continued baking birthday cakes for each other even though we aren’t together to share them. {I’m hoping one day soon, we will be!}

This year I changed things up a little bit and made Holly some birthday brownies instead of a cake. I used to make brownies all the time in college and I have many fond memories of Friday nights in, eating brownies and watching Friends marathons.

Nom nom nom!

I just used a box mix for these brownies {Duncan Hines Dark Chocolate} but I substituted the oil for applesauce to make them a little healthier and I also mixed in some white chocolate chips for extra chocolate goodness.

And because what goes better with chocolate than strawberries… I sliced up some strawberries and put them on top! Delicious.

Do you have any special birthday rituals? How do you celebrate the birthdays of your friends & family?

Happy weekend!

-Dallas

rice krispies treats with m&ms

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Last weekend I went to a welcome-back potluck for my Master’s program and I volunteered to bring dessert. {I always volunteer to bring dessert — any excuse to bake!} I racked my brain for something to make. Cookies? Cupcakes? Lemon bars? But with a busy weekend to-do list of errands and course planning, I was a little pressed for time. I thought back to picnics and potlucks of my childhood, when my mom would often bring Rice Krispies treats — they used to be one of my favorite desserts. I couldn’t remember the last time I’d had a Rice Krispies treat. A craving hit and it was immediately decided: I would try my hand at making some for the potluck!

Lucky for me, this recipe could not be simpler. It’s the perfect, inexpensive crowd-pleaser for any gathering — especially in the summer, when you don’t want to heat up your kitchen by turning on the oven. This would also be a fun recipe to make with kitchen-helper kiddos!

Looking for a dessert to bring to a Labor Day picnic? Try whipping up some of these!

rice krispies treats with m&ms

-1 package mini-marshmallows
-1/3 cup butter
-1 large bag mini m&ms
-6 cups rice krispies

1. Grease a 9 x 13 pan with butter and set aside. Melt the rest of the butter in a big pot on the stove. When butter is halfway melted, add the marshmallows.

2. Stir until the marshmallow is completely melted and smooth.

3. Turn off the burner. Add the rice krispies two cups at a time, stirring thoroughly until the mixture is combined.

4. Add a heaping cupful of the mini m&ms. {Feel free to use whatever kind of m&ms you want; I like the minis because they are so dang cute!}

5. Press the rice krispies mixture into the greased 9×13 pan. Pour the remainder of the m&m bag onto the top of the rice krispies and press down with a spatula.

6. Let cool for 15-20 minutes {or as long as you can stand it} before slicing into squares and serving.

Have a delightful weekend, everyone! I’ll be soaking up these last rays of summer before autumn sweeps in …

xoxo,
Dallas

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Time spent: 15 mins
Cost: $6.00 {with about half a box of rice krispies left over for breakfast this week!}

school paper organization

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Happy Wednesday! Hope you’re having a great week! It’s been sunny and gorgeous here. I have been eating lunch outside whenever possible. There’s a grassy quad outside of Heavilon Hall, the main academic building for the English department where I spend most of my time, and it’s so nice to sit under the trees, soaking up the warm sunshine. Hard to believe it will all be covered in snow in a few months! As a California transplant, that is one thing I still can’t get used to — the extreme change in seasons. When it’s summer, I can’t imagine it ever getting cold. When it’s winter, it seems like summer will never come again!

{Or maybe I just need to stop being so dramatic…} 😉

At the beginning of a new school year, I always start off with such great organization intentions. I’ll buy a new binder or notebook. I’ll print out my schedule of where I need to be and when. I’ll redouble my efforts to keep a daily planner. {Something I tend to be good at for a while, and then forget to write things down for a few weeks and get off-routine. Does that happen to any of you guys?}

Organization is certainly important to being a successful student, and it has become extra-important for me since I’ve started teaching. I want to model good organization habits for my students. In previous years I’ve never been supremely disorganized — in fact, from the outside, it probably looks like I have everything together pretty well. {At least, I hope my students think so!} But it’s been something I’ve wanted to get an even better handle on. I hate carting around old papers I no longer need. I hate having to rifle through papers to find a handout for a student who was absent. I hate that sinking-stomach feeling when I realized I didn’t make copies of an assignment sheet I’d been planning to go over in class that day. Etc, etc, etc …

In previous semesters teaching, I tried to use a 3-ring binder to organize everything. It worked pretty well, but was a little bulky and cumbersome to carry around, and the cover started to fall off after about a year. It could also be a little tedious to have to 3-hole punch all my papers, and as the semester progressed I would always accumulate a pile of papers hanging out in the front pocket that I hadn’t gotten around to 3-hole punching and organizing into the proper divider.

This year, I decided to try a slightly new tactic and use an accordian file folder instead of a binder to organize my teaching papers:

I found this one in the $1 section of Target. Look familiar? Yep, it’s the same style I used to organize my stationary stash, only this one is clear instead of blue. I like that it’s made of a durable-feeling plastic, has an easy-to-use elastic clasp, and folds up pretty narrowly to easily slide into my bookbag.

I am teaching two classes this semester, Freshman Composition and Professional Writing. Most of the assignments and grading for Professional Writing are done online through a course website, so I only needed to use one section of the accordian folder for that course. I put that section in the back since I teach Professional Writing directly after I teach Freshman Composition. The rest of the file folder I used for my Freshman Composition course. I organized my papers as follows:

– First section: Attendance sheet, class calendar, and handouts for the day.

– Second section: Copies for the upcoming week.

– Third section: Papers to pass back.

– Fourth section: Papers to grade.

– Fifth section: Professional Writing.

This new system is working really well for me so far! It’s forced me to purge all my unnecessary & old papers, stay organized week-by-week, and keep everything in one place. And it’s easy to carry around with me, allowing me to get a lot of grading and responding to student work done in small snippets of time throughout the day. I find it a lot less overwhelming to grade in little-by-little chunks instead of in one big block of time on the weekend.

How are you getting organized this school year? What helps you stick with an organization system? I’d love to hear your tips for organizing the tons of papers that inevitably pile up during the school year!

Always,
Dallas

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-Time spent: 15 minutes
-Cost: $1

marvelous monday: strawberry chocolate-chip pancakes

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Happy Monday, everyone! How was your weekend? Marvelous, I hope!

I had a fun, relaxing and productive weekend. It was a great balance of work and play! I did some grading and lesson-planning, worked some on the novel I’m writing for my thesis, and did some baking! {Delish new muffin recipe coming later this week, hooray!} The highlight of the weekend was definitely Saturday night, when I drove an hour to Indianapolis to see Bob Dylan in concert!!

It was a beautiful summer evening and the concert was held in an outdoor venue, so we got to enjoy the sunset just as Bob Dylan was beginning to play. I loved the casual, picnic atmosphere. There were no assigned seats {at least not in the back section where we were sitting!} Instead, people sat in blankets or lawn chairs in the grass. It was lovely.

And Bob, of course, was rockin’! It was so neat to hear him play so many of his classic songs live. For an encore he played “Blowin’ in the Wind” which might be my favorite of his songs. You can just barely make him out in this photo I snapped — in the middle of the stage in the black jacket, playing the piano. Can you spot him?

What a fun time! I had a blast. What are some of your favorite concerts you’ve ever been to?

I wanted to start the week off on a luxurious note, so for breakfast I made strawberry chocolate-chip pancakes. How can this not be a fantastic week with these babies kicking it off?

I love this recipe for homemade from-scratch buttermilk pancakes I found on the terrific blog Newfashioned Mom, but you could also substitute your favorite boxed pancake mix.

strawberry chocolate-chip pancakes

– 1 cup unbleached flour
– 1/2 cup whole wheat flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 5 tablespoons powdered buttermilk (or 1 1/4 c. fresh buttermilk, skip the water)
– 1 egg
– 1 cup water
– 1 tsp vanilla extract
– 1 cup chopped strawberries
– 1/2 cup chocolate chips
– butter for greasing pan

1. Heat pan or griddle on medium-low.

2. To make pancake batter: sift together dry ingredients. In a separate bowl, combine buttermilk, egg, water, and vanilla extract. Add egg mixture to dry mixture and stir together until big lumps disappear. {Batter should still be slightly lumpy.}

3. Grease pan with butter and pour in your pancake batter. I use a 1/4 cup scoop.

4. If desired, drop in the chocolate chips and strawberries. I prefer to cook chocolate-chip pancakes and add the strawberries on top after.

Option 1 on the left, Option 2 on the right.

5. When batter begins to bubble in the middle, use a spatula to flip the pancakes over. Cook until golden-brown on both sides.

6. Serve immediately with warm syrup. YUM!

Whenever I make pancakes, my first batch is nearly always a hot mess. Still tastes good, but not as pretty as the others. At least this one kinda looks like a heart! ❤

Hope you have a wonderful week filled with strawberries & sunshine!

-Dallas

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-Time spent: 20 mins
-Cost: less than $5

meal planning whiteboard

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Happy Friday, everyone! I must admit I am really feeling the TGIF vibe today. I love teaching, but the first week back at school always seems so loooong … I think because everything is new, I’m learning all my students’ names, figuring out my new schedule, etc. I’m looking forward to a weekend of recharging my batteries and getting ahead for the upcoming week!

Over the past few months, I’ve gotten really into reading different organization and recipe blogs {you can find links some of my favorites here.} Something I’ve seen recommended again and again is using meal-planning to get organized, save time, and save money. For as much as I like to cook, I’ve never been a weekly meal-planner. I’m the type of person who decides what to make for dinner that morning, at lunch, or even sometimes when staring into my half-empty fridge, stomach rumbling, trying to figure out what I can throw together quickly for a meal.

And you know what? It can be stressful! One of my least favorite things is heading home after a long day with no idea of what to do for dinner. Those are the days I will end up grabbing food out somewhere. I do enjoy eating out in restaurants, but I like it best when it’s something planned in advance, something I can look forward to all day — it feels more special that way.

Which all goes to say, I’ve been thinking about implementing a meal-planning schedule into our routine for a while. This week, with the beginning of a busy new school year, I finally did something about it!

I went to Target yesterday and in the back-to-school aisle I found this adorable whiteboard with a blue frame and attached pen — plus, it had a magnet on the back. Just what I needed! Best part of all: I snagged it for only $3.00.

All I had to do was take it out of the packaging, slap it up on the fridge, and write out my planned menu for the week. On Tuesday Mike and I are planning to go to Outback Steakhouse for dinner to use a gift certificate we have, and on Friday I’m getting together with my friends Xun and Hai for dinner.

I chose to place the whiteboard on the side of the fridge where I’ll see it every time I walk into the kitchen. I hung it right above a monthly calendar/newsletter I get from the apartment complex. It’s my new “information station”!

It makes me feel so great to have the week sketched out like this — no more stress wondering what to have for dinner! And I think planning out the week this way will help save money {and last-minute grocery trips to get that one ingredient I don’t have…}

Do you use weekly meal-planning? I’d love to hear any of your tips!
-Dallas

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Time spent: 5 minutes
Cost: $3.00

baked mango with brown sugar & cinnamon

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I have a quick, easy & delicious recipe to share with you today!

At the grocery store yesterday mangoes were on sale for $1. I never really ate mangoes until a year or so ago — I’ve always enjoyed mango-flavored things, like gelato and tea and smoothies, but for some reason buying the actual fruit at the store was intimidating to me.

Then Mike came into my life. As I’ve shared before, Mike loves trying new foods, especially exotic and intriguing fruits. On one of our first grocery trips together, he bought a mango and showed me how to test it for ripeness. We let it soften for a couple days until it had some give, like a ripe avocado. Then Mike showed me how to prepare it: slicing the fruit off from the core and peeling off the skin. I was surprised at how easy it was!

Ever since then, I’ve been enjoying mangoes on a fairly regular basis. Last night I was in the mood for something new, so I decided to try baking a mango, much in the way I’ve baked peaches and pears in the past.

baked mango with brown sugar & cinnamon

– 1 mango
– 1 tbsp brown sugar
– 1 tbsp cinnamon

1. Preheat the oven to 350 degrees.

2. Slice the mango away from the core and arrange the pieces, skin down, in a glass baking dish.

3. Sprinkle the slices with the brown sugar and cinnamon.

4. Bake for 20-25 minutes, until the sugar-cinnamon mixture starts to bubble. Peel off the skin and serve warm, with ice cream or whipped cream if desired.

Mike and I enjoyed this as a healthy dessert tonight! I think it would also make a great snack, or even breakfast!

Hope you’re having a wonderful week! Make today a masterpiece!
-Dallas

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Time spent: 30 minutes {including bake time}
Cost: $1.00

marvelous monday: back to school

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Hi everyone! Today is my first day of school for the new semester. I always get a little nervous on my first day meeting a new group of students. My dad always says that’s good because it means I care — and boy, do I care! I SO want my students to have a positive and productive semester and come away from my class feeling like they learned something {hopefully many things} that will help them now and in the future!

This semester, I am excited to be teaching two classes: a freshman composition course and a business writing course that is geared for upperclassmen. While I’ve taught freshman composition the past four semesters, this year is slightly different because I am teaching a themed “Learning Community” course; the students in my course are also taking an Introduction to Entrepreneurship course together this semester, and I am working with the professor of that course to coordinate our assignments. I’m really excited about it! In addition to writing I have a background in entrepreneurship, and some of my favorite courses in my undergrad days were in the entrepreneurship department. {I was lucky to have really amazing professors who continue to be my mentors and cheerleaders today!} I want my students to have the same positive, inspiring, energizing experience that I did. We’re going to be doing projects like marketing proposals, interviewing experts in their dream field, and elevator pitches — I can’t wait! It is my first semester ever teaching business writing, and I am planning to have an entrepreneurial bent to that course as well.

I can feel an electricity in the air on the first day of school. It’s like the entire campus is abuzz! Too soon, the energy fades as we all get swamped with due dates and schoolwork and grading and mile-long to-do lists. But this year, I am going to try to keep that electric enthusiasm going all semester long. I remember missing school dearly in my “gap year” after I graduated college and before I began my Master’s program. The next time I feel bogged down or overwhelmed with a huge stack of papers to grade, I promise to remind myself of how grateful I am to be here, teaching and learning and doing what I love.

You don’t need to be going back to school to bask in that back-to-school energy! Fall is in the air. It’s the season of getting organized, getting a jump on that project you’ve been putting off, and getting into your groove. There are so many resources and opportunites all around us, so many connections to be made and ideas to be shared. How will you make these last four months of 2012 a masterpiece?

Have a marvelous week!
-Dallas

cranberry ice cubes & cherry-cranberry jello

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I came down with the stomach flu last week and completely lost my appetite. But it has been so hot outside that I wanted to make sure I kept hydrated. What really sounded good to me were ice cubes {for the coldness} and cranberry juice {for the flavor and Vitamin C!} My sweetie Mike had the genius idea of combining the two things to make cranberry ice cubes. They are the perfect way to stay cool in the summer heat while also enjoying a pop of flavor!

cranberry ice cubes

-cranberry juice {we used 100% juice, a mixture of cranberry and apple}
– water
– ice cube tray
– toothpicks {optional, to make little popsicles}

1. Fill a large cup with half water and half cranberry juice.

2. Carefully fill the ice cube tray.

3. If desired, add a toothpick to each ice cube for easy removal.

4. Freeze until solid, remove, and enjoy!.

Mike also used these cranberry ice cubes to make Jello for me, which was hands-down the BEST Jello I have ever had! He used the sugar-free cherry flavor and combined with the cranberry ice cubes it was the perfect mixture of sweet and tart!

cherry-cranberry jello

– 1 package sugar-free cherry jello
– cranberry ice cubes
– water

1. Make jello according to package directions, except instead of using regular ice cubes, use cranberry ice cubes!

2. Put into the fridge to chill for an hour, until jello-jiggly!

YUM!

Hope you have a cool, relaxing weekend! Stay healthy!
-Dallas

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Time spent: 15 minutes, plus fridge & freezer time
Cost: $2.00

chicken & quinoa salad

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A few weeks ago, Mike and I went down to Indianapolis for the day. We went to California Pizza Kitchen for lunch, one of my favorite restaurants — I used to eat there all the time when I lived in California, but since moving to Indiana the closest one is in Indianapolis about an hour away. Whenever we go there, I always get my favorite pizza, the Barbeque Chicken Pizza. This time I tried something a little new: the Hawaiian Barbeque Chicken Pizza {pretty much the same pizza, but with pineapple added. YUM!}

Another item on the menu, however, did catch my eye: a healthy and delicious-looking chicken quinoa salad. I ended up sticking with my tried-and-true fave pizza, but I made a mental note to sometime come up with my own version of the salad inspired by the CPK version.

I tried out this recipe tonight, and it turned out great! Both Mike and I give it two thumbs up!

{This recipe currently serves two people, but can easily be modified to serve more.}

chicken & quinoa salad

– 2 chicken breasts
– 1 cup uncooked quinoa
– 1 and 1/4 cups water
– 4 cups arugula {or your choice of lettuce}
– 1 cucumber
– 2 roma tomatoes
– 1 tsp chopped garlic
– feta cheese to taste
– pine nuts to taste
– salad dressing to taste {I used fat-free sesame; I think a balsamic vinagrette would be nice, too}

1. Cook chicken in a pan on the stove until golden brown; I used a nonstick pan, but you might want to use a little olive oil if you’re worried about it sticking to the pan.

2. While chicken is cooking, boil 1 and 1/4 cups of water. Stir in quinoa and garlic and cook about ten minutes, until all the water is absorbed.

3. Slice up the roma tomatoes and cucumber and cooked chicken.

4. Serve quinoa and chicken warm over bed of arugula. Top with tomatoes, cucumber, feta cheese, pine nuts, and salad dressing.

YUM!

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Time spent: 25 minutes
Cost: about $6.00

marvelous monday: creating rituals with those you love

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Tomorrow, I head back to Indiana to get ready for the new semester which starts up a week from today. These past ten days I’ve been home with my family in California, and it’s been wonderful to get to visit with my parents, brother, Gramps, and friends from high school. Don’t get me wrong — I love my grad program at Purdue and I love all my friends there! But, as a California girl who spent my undergrad years just a a short drive down the 101 freeway from where I grew up, it is hard being so far from my family for months at a time. We text and talk often on the phone and Skype, but I still miss them. I guess that is just part of having such a loving, supportive, and special family — I miss them when I’m gone!

My younger brother Greg {check out his website giverunning.org to get an idea of the amazing things he’s up to!} has always been one of my best friends. Greg adds so much sunshine to my life! He can make me burst out laughing with a single silly look, and we can meet eyes across the dinner table and know exactly what the other is thinking. He’s three years behind me in school and it was really hard for both of us when I graduated high school and moved off to college.

The morning I left for college, Greg and I went out to breakfast just the two of us to this cute restaurant we’ve always loved, Allison’s Country Cafe. {They make the BEST Belgian waffles topped with hot cinnamon apples — I’m determined to try to recreate them at home this fall, though I know they won’t ever be as good as the ones at Allison’s.} We talked and laughed and it was wonderful just to be enjoying each other’s company as friends. I remember driving home, pulling the car into the driveway, and bursting into tears. I knew I would miss him so much.

Even now, a decade later, I can never say goodbye to Greg without crying. But something that always makes goodbyes easier is the ritual we’ve established: every morning before I leave, we go out to breakfast just the two of us to Allison’s Country Cafe. I get the waffle or pancake with hot cinnamon apples; Greg usually gets the banana nut French toast. We talk and laugh and reminisce and plan for the future. Sometimes, Greg makes me laugh so hard I have trouble swallowing my mouthful of water or orange juice.

Our ritual is something I treasure. It turns the sadness of having to say goodbye into something comforting and special.

What rituals or traditions do you have with those you love?

Have a marvelous week!
-Dallas