Press Pause

Photo Credit: Dapinder

It has been pretty quiet around here lately. Once school finished at the end of April, I went back to work. Between work and personal life, things are busy. I am trying to enjoy the little things, be spontaneous, and live to the fullest. Now that I have a clear path, especially with my career, things have been zen.

And I love it.

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GGFCVB, Travel

hiSTORY through art

IOOW - photo 1

I was invited in April by the Greater Grand Forks Convention and Visitors Bureau to visit the the North Dakota Museum of Art and their newest art exhibit. It was a beautiful, and somber reminder, of how one can find their culture after years of oppression.

“In Our Own Words: Native Impressions”, an exhibit at the North Dakota Museum of Art, is a simple exhibit, yet it speaks volumes; displaying Native history from the perspective of Native Americans and their continued experience with the trickle-down effect of colonization within their culture, all while communicating determination to preserve their ways. This exhibit is the work of Daniel Heyman (printmaker), Kim Fink (printmaker), Lucy Ganje (graphic designer), and Leigh Jeanotte (UND Director of American Indian Student Services; member of the Turtle Mountain Band of Chippewa).

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Catching Up: School, Influenster, and Life

Hello kind folks! So you’ve probably been wondering what the heck is going on with the blog… well, I’m looking for a change. I wasn’t really feeling the visual format of it, so I changed it. Now I notice that it doesn’t look good at all. So please bear with me while I make the necessary changes.

What have I been up to? Well, aside from trying to make this blog visually appealing, I have been incredibly busy with school. The second (and final term for this school year) is coming to a close very shortly – like, March 10. Reading Week is upon us (Yay! A glorious week off!) and then it will be back to the hustle and bustle and hustle of the last four weeks of classes.

I seriously cannot believe how quickly this school year has flown by. In all my years of being in university, it has never gone by this fast. Perhaps, because, for the first time I am really having a lot of fun. I am enjoying my practicum placement and this is something (teaching) that I am really passionate about, and something I really love. I love my cohorts (fellow students) and I am learning a lot. On Tuesday we had the most fun Curriculum Design class so far – a ton of laughter (we were crying), a little violence (it was in all good fun and no one got hurt – well, almost, but even they laughed), and some great ideas came out of our workshop. I’m also doing really good and for the first time, in forever, I am achieving grades of A – A+. It makes me feel like everything is all worthwhile.

I’m also having trouble in the finance department, but hey, aren’t we all? Being a full-time student makes it difficult to pick up substitute jobs; however, I am picking up quite a few on my afternoons off. Just not quite paying the bills like I had hoped. December was a bad financial month and I had to use all of my student aid funding to play catch up. It sucked. I’m trying my best to keep my head afloat and I just need to get through the next three months.

Recently, I have become the newest member of the Influenster network! Influenster is a network of people who test, review products and share their opinions with the world. I have been chosen for their L’Oreal Paris #HairExpertise campaign and I cannot wait to share the results with you. I received the product yesterday and I am genuinely surprised by the size of the sample product – almost Costco sized!


This campaign runs for one month, so be sure to check back regularly for updates!

That is all for now my lovelies. I hope that you are all having a fabulous week and are looking forward to a fabulous weekend. It’s a long weekend here plus, Reading Week starts Monday. I have zero school assignment commitments this weekend so I plan to Netflix and chill… with a glass of wine.



Cooking with M

Cooking with M: Mushroom Soup

mushroom soup

Last week I had a craving for Mushroom Soup. As a person would do with a serious craving, I scoured the pantry for a can that I thought would be there (we always have mushroom soup in the pantry). No such luck. Instead, I had tomato soup. That evening I still had a craving and decided that I would use up the mushrooms that we had in the fridge and whip up homemade soup!

I’m trying my best to eat better and the recipe I found called for half-and-half. I substituted that for skim milk and added a 1 tbsp slurry of corn starch and water to thicken it up. It was so incredibly delicious and better than what you get in a can. My parents have asked that I made a few batches and freeze them for future quick meals.

What you’ll need

  • 1 small onion, diced
  • 1 tbsp butter or margarine
  • 3 cups sliced fresh mushrooms
  • 6 tbsp all-purpose flour
  • 2 cans chicken broth (or one carton)
  • 1 cup skim milk
  • salt and pepper to taste
  • 2 tsp garlic powder
  • 1/3 tsp celery salt
  • 1/2 tsp cornstarch & 1 tsp water > for slurry


In a large stock pot, saute onions with 1/2 tbsp butter on low until tender. Add mushrooms and other 1/2 tbsp butter, saute until tender. Combine flour and stock, stir until smooth (you can do this in a separate bowl – per recipe from website, and then add to pot). Bring to a boil and cook for two minutes, stirring at the 1 minute mark. Add the cornstarch slurry, garlic powder, salt/pepper, and celery salt. Stir well. Simmer for 14 minutes, stirring often.

I made a batch of Red Lobster Cheddar Bay Biscuits from the mix that can be purchased at Costco, Walmart, Sam’s Club, etc. I know it is not the healthiest, but it sure was tasty alongside the soup.

This soup can freeze well in an air tight container, or cool and pour (with a large neck funnel) into a Ziplock freezer bag. <– Ensure that there is no air trapped in the bag; carefully zip the bag and let the air out slowly as you go along closing the bag. Place the bag on a baking sheet and place in the freezer until frozen. This will help you stack flat frozen soup bags  in the future.