Friday, December 28, 2012

There and Back Again

I'm a big reader, I have been since I was little. I'm notorious for blowing through a book in an afternoon. I went through a phase where I was all about Lord of The Rings, especially The Hobbit. In my mind The Hobbit is one of the best stories ever written, the ultimate bedtime adventure. 

Anyway, in light of the new movie, I decided to pick up my copy for the thousandth time. Conclusion, there's nothing quite like a childhood favorite and some hot tea on a snowy winter afternoon. Second conclusion, Tolkien is a genius. 

After I compulsively re-read the book (like I have to do before I see any movie) I cannot wait to see the movie. I just hope it lives up to my absurdly high expectations. 

Thursday, December 27, 2012


I could live in moccasins, in fact I pretty much do. I finally admitted I needed a new pair after I realized mine had a holes through their soles. Unfortunately after much searching I still couldn't find a pair that was quite what I was looking for. Then, on the night before Christmas my wonderful boyfriend got me the perfect pair.

This particular pair is from Cabela's. I grew up going to Cabela's and admittedly it would not be my first choice for anything other than camping supplies. However, these moccasins are perfect! Super warm and they have a thick rubber bottom so if I accidentally wear them outside not a problem. The best part? They're on sale for $15 right now! You can't beat it, I haven't taken them off since I got them. 

Sunday, December 16, 2012


So I am completely obsessed with HTML

For those of you that don't know HTML and CSS are code languages needed to create websites. I first taught myself HTML when I was in middle school, unfortunately I didn't keep up with it and eventually I had forgotten most of what I'd learn. So the other day (in lieu of studying for finals) I decided to take it up again. Since then I have become completely hooked learning how to create my own webpage.

I have been using an amazing tool I stumbled upon a while ago called Code Academy. Basically it is an entire website of interactive lessons learned to teach computer related skills. You literally need zero experience with computers to start learning. The lessons walk you through the process step by step. Also did I mention is was completely free? So what is stopping you from learning the skills to improve your blog or get a leg up when applying for jobs? Click the image below to get started.

I hope to use my newly found skills to really personalize this blog and make it look a lot less cookie cutter. Who know, maybe when I feel like I have a handle on HTML I will move on to learning a little Java.

Friday, December 14, 2012

Pain Au Chocolat

After four months of studying in France I am itching to get home! There are a few things that I am going to miss though. One of those things being boulangeries on every corner. I mean fresh bread and every patisserie you can imagine, how can you go wrong? I'm especially going to miss this little one euro treat: pain au chocolate.

I seriously have one of these at least three times a week and if I'm super lucky my mère d'accueille (host mom) leaves them for breakfast. I have already been scheming how I'm going to get my fix when I'm back in America. I've been looking around and this seems like an easy option that will taste a little more authentic than crescent rolls and chocolate (my original idea). 


  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
  • 1 large egg beaten to blend with 1 tablespoon water (for glaze)
  • 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces


Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. 

Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
So if anyone tries this before I get home next week let me know how it works out. Until then I will be stuffing my face with the real thing.