Monthly Archives: October 2016

Walkers, Weddings and Wine

While I’m excited it’s the weekend, I’m a little nervous for what’s to come. I mean there’s the usual errands and cleaning to do, but come Sunday night around 9 o’clock, it will be that time when my heart is once again ripped from my chest.


I’m still trying to catch up after the emotional overload that was last weekend. First of all, The Walking Dead…I wore black on Monday for a reason. After 7 seasons, these characters have become my family, and to lose more than one in the matter of an hour just can’t be forgotten. I literally felt my heart stop during the season premiere. At this point I don’t know if I’m sad, angry, numb or in denial. Did that really happen? It wasn’t the ideal ending to a pretty amazing weekend.

Last Saturday, I was a guest at my first Indian Wedding. Going into it, I didn’t really know what to expect, so I was a little anxious, but all of the research I did online suggested it would all end with a big party and lots of dancing. The websites did not steer me wrong, there was lots of dancing, and lots of sparkles, and if you know me, you can only image how happy I was.


If you are attending an Indian Wedding, and don’t know what to expect, just know the ceremony will be on the longer side, ice cream will be served, and don’t be surprised if many of the guests stand around and talk during the ceremony. There will also be a break between the ceremony and reception to rest up and change into your dancing shoes. It will be a fun day no matter what, so just go with the flow.


While the break between ceremony and reception is meant for resting up for a long evening, it’s silly to waste time when your sister is in town from New York City. We didn’t want to waste a moment. We did relax though, by the pool, at Westgate Vacation Villas. And the best way to relax is with a 42 oz. Strawberry Daiquiri. Don’t worry, we shared.


We continued the weekend with the ultimate Sunday Funday by eating and drinking around the world at Epcot Food & Wine Festive. My fourth time this year!!!


Everyone always asks me what my favorites are, but it’s just so hard to choose. I would highly recommend  Jalapeno Margarita and Enchilada in Mexico, Boeuf Bourguignon in France and the Artist Palette of Wine and Cheese at the Wine and Dine Studio…mmm.  There are 30 unique kiosks this year, so be sure to pace yourself.

And with that, I’m off. Probably heading back to Epcot one last time before Food and Wine ends on November 14.

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Happy International Sloth Day

Following a few very busy weeks, I’ve begun to channel my inner sloth.

So, in honor of International Sloth Day, I will be celebrating by taking a nap, eating dinner and then promptly getting back in bed.

If there is any day where you can get the okay to be lazy, today is that day!

And once you are all rested up, head to Wild Florida in Kissimmee, Florida and experience a real life sloth encounter of your very own. It’s much more exciting than taking a nap, I assure you.

Goodnight, my lazy friends!


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#Recipe:Kalamata Lemon Chicken

It’s beginning to feel like fall and I’m craving pumpkin spice EVERYTHING, and comfort food. What is it about the change in weather and early sunsets that make us crave warm, savory foods? This recipe is just that, as well as absolutely delicious and healthy. But the best part of all, it’s simple and easy to make.



1 to 1 1/4 pounds of skinless, boneless thighs (I used boneless chicken breast)
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot chicken broth (optional)
Fresh oregano leaves (optional)


In a 4-quart Dutch oven brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Transfer mixture to a 2-quart rectangular baking dish. I browned the chicken and mixed the ingredients in my Le Creuset Signature Cast-Iron Round Dutch Oven and directly transferred that to the oven. Saved me from having to clean another pan.

Bake, covered, in a 400 F oven about 35 minutes or until chicken is tender and no longer pink.



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