Goodbye 2013. You were good to us. You gave us lots of snow.
You gave us a chance to get together & remember a wonderful man.
You gave me a clearer vision.
You gave us burgers. (And a grill to cook them on.)
You gave us tiny DIY upgrades.
And huge DIY upgrades.
You gave us a bigger world view.
And an even bigger reason to hurry home.
Now on to just as great adventures in all sizes. Come at me, 2014.
With another birthday on the horizon, I’m taking time to reflect on the past year. My 27th year. And 27 things I learned, loved and lived through during the past three hundred and some days. What exactly? Here’s a little (long) list of what’s happened on the internet (1-6), on a professional level (7-10), a bunch of other things (11-21) and on a personal level (22-27)… [feel free to stop reading at any time. Or, indulge me. either way…]
Started this blog (the first official post here.)
Opened a little etsy shop (and made my first sale this week.)
Updated my professional portfolio.
Started a silly tumblr about my friends.
Documented my daily through Instagram.
Reconnected with old friends via their blogs: 1 | 2 | 3 |
Helped concept/write/make these commercials 1 | 2 | 3
Created, with my awesome team, The PEN Ready Project, for Olympus
Got a promotion.
Recorded some killer radio spots.
Traveled internationally for the first time ever. (Hey, it was only to Canada, but it was still pretty cool to me.)
Rented a car by myself.
Saw the Golden Gate Bridge (in person.)
Went to a fish rodeo (a first.)
Bought a nice (non-IKEA) couch.
Went to Martha’s Vineyard.
Lived to see the day that my mother joined Twitter. (Hi Mom!)
Set life goals and actually saw progress toward them.
Taught three separate tap classes of fabulous young women.
Celebrated the end to my miss-dom with my girls (including JJ) in NYC.
Was a guest at two fabulous weddings and…
Got married to the man of my dreams, Mr. Gets Me Every Time.
Changed my last name. (yes, I realize this is almost part of 17, but this was huge, you’ve got to understand.)
Moved in with the aforementioned love of my life.
Celebrated all the firsts that came along with being a Mrs., first Christmas, New Year’s, etc…
Welcomed my first niece to the world (and only one day after my birthday).
Thanked God for each and every blessed day in my life and lived them all the fullest.
Wow. It was more difficult to make that list than I thought. There’s so many great memories from the past year and I’m happy to each and every one of you who was part of them either with me in real life or virtually.
Just over a week left in the countdown. Here’s to the next year and many more happy ones after that.
If you’re on Pinterest, you probably know it is quite the destination for all things cooking. And if you’re following me on Pinterest, you probably know I cannot resist pinning recipes. Pinning and pinning and pinning recipes.
Without further ado, I introduce the newest feature on Gets Me Every Time, “The Best Thing I Ever Ate, Pinterest Edition.” Here, I’ll highlight recipes I’ve made and loved (or hated) and if I did anything differently than called for.
The first featured recipe is one I pinned from Real Simple that racked up some repins & likes. We’re talking over 2500 repins and almost 300 likes. And for good reason—not only is this recipe real simple, it’s also real delicious. For real.
| photo . styling resources |
The recipe is Roasted Tomatoes with Shrimp & Feta. And, like the above mentions and the name kinda gives away, it’s packed with tomatoes, shrimp and feta. Who would’ve thought? I follow the directions almost exactly. The only difference is I use frozen shrimp. They defrost under warm water while the tomatoes are roasting and then they’re ready to go in. Bonus? this also cuts the cooking time by 10-15 minutes.
This quick and easy weeknight meal goes great with pasta or quinoa—which will cook while this bakes. Or, pair it with some lightly sauteed spinach for a lighter meal.
Cue the recipe:
Serves 4| Hands-On Time: 15m | Total Time: 25m
- 5 plum tomatoes, cut in large chunks
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- kosher salt and black pepper
- 1 pound large frozen shrimp, thawed
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 cup Feta, crumbled
- Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them. Sprinkle with salt and pepper and toss
- Roast on top rack of oven for 15-20 minutes.
- Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
- Return the dish to oven until the shrimp are cooked through, 5 to 10 minutes. Serve warm with the bread.
Adapted from Real Simple.