- “Buy yourself a freaking planner already!” – me, muttering to myself on a weekly basis since January. This was my first attempt going with the paperless planner deal. IT IS NOT WORKING. I finally settled on the large version of the epically adorable ban.do agenda, which I preordered pre finals week. Mainly because it’s cute, but also because it’s much larger than my previous Moleskine planners. I can finally organize my life again, you guys! Also, my pictures cannot capture how perfect this agenda is.
- Connect with like-minded individuals on a personal level. This basically means that I’ve been scouting blogs and making a list of ladies that I really feel a connection to. Then, I’m going to force them into friendship with me. In the words of Mindy Lahiri, “I do this with guys all the time.” True story.
- Work towards posting consistently… And creating quality content. I pride myself on putting out quality work, but I don’t feel like I’ve been doing that these past few months. If you guys have been around for a long time, THANK YOU. Like, seriously. All the thank you ever.
posted on: May 19, 2015
posted on: May 15, 2015
posted on: May 14, 2015
There comes a time in one’s life when one has to actively resist punching people in the face. Because said people are so. Very. Stupid. And the stupid just keeps spewing out like Old Faithful with no end in sight. Those are the days when I go around quoting Hades (a la Disney’s Hercules) saying, “Memo to me, maim you after my meeting.”
Skillet Mac & Cheese
- 2 oz fettuccine, boiled and drained
- 3 tablespoons flour
- 1 1/2 tablespoons canola oil
- 1 1/2 cup milk (2% or whole)
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4-5 oz assorted cheese, shredded (I used gouda, asiago, mozzarella, and provolone)
Notes: If your skillet is deep enough, which mine wasn’t, you can boil your pasta in it. Then you can drain it and set it aside.
Preheat oven to 350F.
Using a small skillet (mine has a 7 in. diameter, I believe), heat the oil in it. Then add the flour, and whisk vigorously for 4-5 minutes. Pour in the milk while continuing to whisk. The clumps should begin to break up and the sauce should thicken. Add the salt, nutmeg, and cheese. Toss in the fettuccine and stir. Place the skillet in the oven for 20-30 minutes, or until the top turns golden brown.