My closet is looking pretty bleak…


Amidst the brightly colored hangers are shirts in all shades of…black. Or navy. Ok, we’ve got an occasional fuchsia peeking out, but you get the gist.


All the folded sweaters I keep in my chest are cheerful and bright, but I never realized how dark all my staple-clothing is! Well, except for the men’s, white-cotton Hanes t-shirts I keep hung up…


These shirts are God’s-gift and I keep mine hung up instead of folded in my t-shirt drawer because they are truly a step above all other t-shirts. Super soft and the perfect thickness – they deserve a hanger!

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What’s the overall color theme in your closet?

In other news, I braved the high-speed winds outside to trek to the gym this afternoon, where I tackled this 5 Minute Climb Treadmill Routine, with a 1% incline:

Time Speed
0-2 4.0
2-5 6.0
5-10 6.5
10-15 starting at 6.5 go up .1 every minute
15-20 7.0
20-25 starting at 7.0 go up .1 every minute
25-30 7.5
30-35 starting at 7.5 go up .1 every minute
Sub-total: 4 miles
35-37 4.0
37-40 3.5
Total: 4.3 miles

I liked that the 5 minute intervals of increasing my speed by .1 gradually took me up to the next level where I could chill at the same pace for 5 minutes. It was definitely challenging and I was doing the “sccchheeee” inhale by the end!

You know – the one where you look like you’re smiling, but you’re actually trying not to fly off the end of the treadmill? Yeah, that one.

Was dripping with sweat and HANGRY when I got home. Whipped up this c-r-a-z-y easy Chili Lemon Basil Shrimp with Israeli CousCous for lunch!


Start by sautéing 1/3 cup Israeli CousCous in a drizzle of olive oil, in a saucepan over medium heat.


Let the cc fry for a few minutes,


until it gets golden brown in color.


Then add in a squeeze of lemon juice. Stir to coat the couscous with the juice, then add 2/3 cup chicken broth, put a lid on the pan and cook until done. You’ll know it’s done when there’s no more liquid left.


Meanwhile, sauté 1/4 shallot with 2 garlic cloves and a pinch of chili flakes in a drizzle of olive oil.


Let it cook over medium-low heat until everything is gooooolden brown and yummy looking. Yeah, yummy looking!


Finally, add in a giant handful of baby spinach,


toss until it starts to wilt, then add in some shrimp.


I used thawed, previously cooked & frozen shrimp, so all I had to do was heat it up.


Combine and top with basil. The end. Simple, right?!


Every time I put lemon into a dish I wonder why I don’t do it more often. It’s so zingy and bright. Totally peps up whatever it is you’re cooking.


I freaking HEART Israeli couscous, too. They’re miniature pillow puffs of tender love. MMMMMMYUMMY – this was an awesome, awesome dish!


Ok, I’m off to go enjoy a cocktail or two with Ben and my parents. FABAHAD (Friday after being at home all day) here I come! :D


Did you/do you have FAC at your college?

FAC – or Friday after class – was a chance to blow off some steam with great drink specials at the bars on campus, circa 4 3 2pm on Friday afternoons. I was talking to a friend from the South about it one day, and they had no idea what it was!