2013 Resolution


Last year I made a list of New Year’s resolutions that I wanted to achieve throughout the year. Number one on my list was to travel somewhere I had never been before. Throughout this year I managed to visit eight new places! First stop in 2014 is Vegas!

Bourbon Street  |  Cozumel, Mexico  |  Progresso, Mexico  |  Phoenix, Arizona  |  Sedona, Arizona  |  Asheville, North Carolina  | Marietta, South Carolina  |  Atlanta, Georgia


Tomorrow is the first blank page of a 365 page book. Write a good one! 🙂

Birthday Shenanigans: Looking back on the past twenty five years, I’m overwhelmingly grateful for everything in my life. I feel very fortunate for everything I have experienced and for all of the amazing people that i’ve met along the way. I hope everyone has a fantastic New Year and I look forward to capturing amazing memories in 2014!

What an amazing Christmas! Tuesday I opened my Birthday gifts, had Christmas with my dad’s side of the family and went to Christmas mass with my family. In the morning we had our annual Christmas party with my mom’s side. I am beyond blessed for another great Christmas spent with friends and family.

Well it has crept up upon us once again. Yes, that’s right, it’s December and it’s Christmas! It’s that time of year again when everyone is in the festive holiday spirit! I am so excited to head up North this evening to celebrate the holidays with my family!

Like most years, the week leading up to the holidays is always the craziest. This weekend was amazing and packed full of excitement with two work Christmas parties, last minute Christmas shopping and lots of gift wrapping. Saturday night Jake had his work party at Union Station in downtown Indianapolis. I opted to wear this green a line dress from The Limited. I added a leopard belt and some gold accessories making for the perfect holiday work get up.

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.