January 16 2014

Hi I’m back. 🙂

So this past week I’ve started my new semester and been working and hanging out with Kasey and just having a lot to do. I have done my nails a few times but I haven’t been taking pictures because most of the time it’s been just to slap a color on and not have bare nails. From today on I’ll go back to those habits.

Later today I am going to see Kasey and spend some time with him. He is going to be teaching me one of my favorite songs on guitar because eventually I’d like to be able to play and sing it all on my own.

For workouts I’ve been mixing it up a lot all the time lately. I’ve been doing running and zumba and pilates and good old fashioned pushups and crunches. I have been feeling the need to dance again, so I think I’m going to start incooperating that into my workouts.

I’ve also been reading a new book on patience, it’s really nice. I think when I’m finished with it I might do a little review on here of it!

Well, I’ve got some stuff to do so I’ll see you Monday and let you know how my weekend was! I hope you have such a blessed day!

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Friday Post!

First! Weekly Picture:

Second! Recipe:

Pictures and recipe from here.  I would love to try these!  French dip sandwiches when made correctly are awesome.

French Dip Sandwiches
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!

Third! Personal Update:

This week was absolutely wonderful.  It feels good to have a life again.

Guitar and photography have been going the best.

In guitar, we’ve learned Am, Em, C and G7.  The chords for the song that goes “The ants go marching one by one, hoorah, hoorah…” Etc.  Haven’t actually learned the song yet, but we’ve learned the chords.  I’m pretty sure Em is my favorite sound ever.  It reminds me of a Mexican Fiesta guitar song.  It’s lovely!  I am able to now go from Am to Em without looking, but I still struggle with C to G7.  I can do both on their own (even though G7 kills me, it’s so difficult to stretch my hand that far!) but I’m not too good at going from one to the other yet.  It usually still takes me a few seconds with those two to transition.  Hey, I’m learning something, though!  I’m so in love with guitar right now, even though my hands are very un-coordinated, I’m doing pretty well so far. Also, I had to rent a guitar from class so that I can play it in class everyday and not have to haul my guitar from home back and forth from school.  That would be a pain.  The one I rented from class is a Spanish guitar, closer to a classic than a steel, but kind of in between I guess.  It’s really nice, it’s also pretty small which is good since I’m very petite.  The guitar I own at home is pretty big.

In photography we haven’t learned much yet, but my teacher talks forever.  Most students would look at this as a great way to get out of doing work, but I really enjoy his stories, not just the fact he forgets about giving us work.  We actually don’t have any work yet, technically and I think we’re going to start our first project next week.  I’m very excited for that.  Anyways, he’s a really cool person and every day at lunch I sit in his classroom and eat talking to him.  He’s becoming like my best friend!  Is that appropriate for students and teachers to be friends?  I hope so.  It’s awesome though because we always talk about photography and cameras of course, so it’s like I’m getting an extra photography class every day.

Well, that’s all for now.  I don’t really have much news for other classes, as they’ve been a bit slow starting on the work just as photography has.

Oh!  I do have a bit more to talk about.

Tomorrow I don’t have much to do… probably just jam to guitar with my baby sister.  On Sunday though, it’s my daddy’s birthday!!!  I’m making his cake this year (yay) and I’m going to try to make it fancy!  No fondant… but just nicely and neatly decorated.  I won’t tell you how old he’s turning because he’d probably personally kill me, but I’m very excited.  We’re going over to his friend Jimmy and Jenna’s house, (they’re like our family’s best friend besides Justin) and having a gaming party.  We’re going to eat pizza, eat cake and play Arkham Horror all night I think.  (I pray to God that I spelled the game right.)  It’s hopefully going to be a blast.

Other than that, nothing much is going on.  I’m quite sick with a rough cold at the moment, I have just a tiny bit of sniffles, burning eyes and a very sore throat.  I don’t have a cough, though… That’s weird.  Well, I kind of do… Anyways… Yeah, I’ll hopefully see you Sunday for a movie review on “Dandelion.” 🙂  Have a great day/night/morning, everyone.