skip to main |
skip to sidebar
I have a very important event coming up. Wednesday at 8:00 a.m.
It's called SPECs.
It's for School.
You must pass to go on.
Last Summer I didn't pass.
But, I'm ready to give it my all.
And here is the speech Rocky gave his Son, and it is resonating with me tonight.
"Let me tell you something you already know. The world ain’t all sunshine and rainbows. It is a very mean and nasty place and it will beat you to your knees and keep you there permanently if you let it. You, me, or nobody is gonna hit as hard as life. But it ain’t how hard you hit; it’s about how hard you can get hit, and keep moving forward. How much you can take, and keep moving forward. That’s how winning is done. Now, if you know what you’re worth, then go out and get what you’re worth. But you gotta be willing to take the hit, and not pointing fingers saying you ain’t where you are because of him, or her, or anybody. Cowards do that and that ain’t you. You’re better than that!"
Godspeed.
Hi,
I shared a recipe on Homemade Granola Bars over at
Whole Body Living.
Hope you'll read, and Hope you'll make!
Interested in learning about your Thyroid?
Head on over to Whole Body Living to see what I wrote about it!
Have a good evening!
A league of Their Own is my favorite movie ever.
For many reasons.
I call my dad "Jimmy," after Jimmy Dugan in the movie, since he was the one who caught most of my pitches, and he yelled a lot (he claims it made me play better).
I love it when the team is in the locker room singing their team song.
I love it when they sneak off to go dancing.
I love how one minute you are watching it and laughing, and the next minute you are watching it and crying.
Maybe it's the camaraderie. Maybe I love it because I love the game so much.
I danced to Now and Forever with my Dad at my wedding from the soundtrack.
Get my point? I love this movie.
But, anyways, back to the reason why I'm posting this. As some of you may know last summer I ended up withdrawing from a class that I was nearly done with, only to sit out for a year, to re-take it this past Summer.
I am here to tell you that I studied my tail off this past summer, and ended up doing well in my Summer class.
Now, I am in the middle of the last class I have to take at Creighton before I start my Nurse Practitioner Residency. So far, I've taken two tests, and both have went well (knock on wood now, please).
I have had a lot of nerves, anxiety, and more nerves about these last two classes than any other class ever. They are hard. They take a lot of time, focus, and dedication to learning the material. But, as Jimmy Dugan from A League of Their Own would say, "It's supposed to be hard. If it wasn't hard, everyone would do it. The hard is what makes it great."
And, guess what? I totally agree.
It was hard to sit out for a year, watch my fellow classmates graduate, and wait and wonder if I could pass a class I struggled with.
But, I am here to tell you, I have put in the time and effort, and the hard is what makes it great.
I recently (as in tonight) got Spotify. It was Jacob's idea. So, giving credit where credit is due.I mainly did it because I like to go to the gym and run on the treadmill, but sometimes the TV doesn't always cut it, so I wanted a way to make a good playlist and get music (the legal way).
Anyways, after perusing many "Playlists," this is what I have so far for tomorrow's workout:
1. Florence + The Machine-- Dog Days are Over2. Feel so Close--Calvin Harris3. My Body--Young the Giant4. Beyonce Run the World--Miss Rowe5. Land of a Thousand Dances--The Commitments6. Good Vibrations--Marky Mark and the Funky Bunch7. Empire State of Mind--Jay Z + Alicia Keyes8. Paranoid--Kanye West9. Bulletproof--La Roux10. Heads will Roll--Yeah Yeah Yeahs11. 300 Violin Orchestra--Jorge Quintero (LOVE this one).12. Born this Way--Lady Gaga13. Cherry Cherry--Neil Diamond
Any suggestions? Send them my way!
Remember when I blogged about making cinnamon rolls back in February of this year?
I don't recall if my frustration came out in the post. How I tried to make my dough grow with Yeast, and I was pretty sure I killed it...Well, guess what, not this time!
I have been with one of my preceptors since January of 2012, and my last day was in August. I really grew to love this clinic, my preceptor, and the staff that I met along the way.
I wanted to bring something for my last day. Considered Scones. Decided on Cinnamon Rolls.The pan was devoured. Literally none left at the end of the day. And, my recipe? It made three big 9 x 13 sheet fulls of Cinnamon Rolls.As of right now, I have one pan left.
Here are some pictures, and below will be the recipe!
Recipe Link
Hi!
Tonight, I am sharing with you a special Rhubarb Cobbler that came straight from our backyard...
Well, the main ingredient came from our backyard.
I can't tell you how many phone calls I've received from my Dad this Summer..
About my Grandpa's Rhubarb he gave us to plant...
I believe the question was always, "When are you going to make me some Rhubarb Pie?"
Well, classes ended last Wednesday, and I thought it just might be time to pull the Rhubarb.
So, I called Jimmy up on Sunday and I told him I was going to make him a Rhubarb Cobbler.And, here are the pictures to prove it..
I really wish I would have brought my camera to capture his expression with his first bite.Oh well, there is always the other Rhubarb plant!
Here is my recipe:
4 cups Chopped Rhubarb
1-1/2 cup Sugar
1/4 teaspoon Salt
2 Tablespoons Lemon Juice
1/2 teaspoon Almond Extract (optional)
2 cups All-purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Vegetable Shortening Or Lard
1/4 cup Butter
1/2 cup Whole Milk
1 whole Egg
Preparation Instructions
Preheat oven to 400 degrees.
In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
Source
