Hi, everyone! Good to see you again! It’s been a while! Did you miss me? I thought so. Don’t worry though; I’m back. I took this weekend off to relax and go camping with Kyle because I FINALLY GRADUATED! I’ve been working my bum off for 5 years, and now I can finally say that I’m a college grad. It feels good, y’all, and also a little bit terrifying. I’ve been a student for the past 17 years of my life, so it’s kinda scary to think that now I have to build a whole new routine from the ground up. But the world is my oyster, and ultimately, I’m excited. Stay tuned for life updates!
Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that corn (sad face) but in the future, I know what I’ll be doing with it!
You guys. I’m excited about two things today. First, I’m so, so, super excited to be here with y’all in the food-blogosphere. I used to be an Instagram-only gal, but look how far we’ve come. Soon we’ll have our own domain name and everything. Movin’ on up.