Wednesday, October 22, 2014

Quote of the Day

"I'm so glad I live in a world where there are Octobers." 
--L. M. Montgomery 

Sunday, October 19, 2014

Quote of the Day

“The most authentic thing about us is our capacity to create, to overcome, to endure, to transform, to love and to be greater than our suffering…”

--Ben Okri 

Thursday, October 16, 2014

Tuesday, October 14, 2014

on wards and upwards

“Respect yourself enough to walk away from anything that no longer serves you, grows you or makes you happy.” 
--Robert Tew

For the past six years I have spent a vast amount of time and effort at Boston University playing many different roles; student, grad student, alumni, employee. I have faithfully commuted every day with my father who has been very forgiving of my odd hours, snacking preferences, and dislike of AM talk radio. I have had classes in a wide array of buildings, eaten at all the dining halls, and further developed a great love of BU (that has been instilled since birth).

With my recent move (and some soul searching) I realized that BU didn't hold my future as I always assumed. As a result I have accepted a new role in a totally different environment that I am very excited about. 

"I may still not know what I want to be when I grow up, but I do know that someday I want to live in a house filled with my books and travel souvenirs. And the walls that aren't covered in bookshelves will be covered with photos of my family and friends. When I leave the house I will be going to a job I love, and I'll return to a person I love. So, that's my dream I'm working on."
--Amber Morley

Over the past week I have been commuting about two hours one way into BU. This has given me a great deal of time to think about life, the future, and the present. I realized how much more there is to life than a job. Life is about creating meaningful interactions, friendships, a happy home, and living life to the fullest.

While I will miss BU terribly it isn't goodbye, it's see you later (I already have tickets to a hockey game next weekend!).

On wards and upwards...

Wednesday, October 8, 2014

Eating Gluten-Free in Westford, MA

Burton's Grill is one of my very favorite restaurants. I was lucky enough to live next to one I'm Hingham, MA and I just moved a few minutes away from one in Westford, MA! 

Last week as we didn't have the kitchen unpacked (or ingredients to cook) we went for dinner. I ordered the seasonal soup, butternut squash soup, and shrimp and feta pasta. Both gluten-free of course. 

The soup was my favorite winter squash soup that I've had at a restaurant. It was really thick but very smooth. It was topped with a cream dolip and chives which were nice touches. I could have eaten a bowl of this with an appetiser for a whole meal. 

wanted to also get the risotto fritters and calamari appetisers because I had them at a three course dinner event at Burton's this spring and they were very good but I exercised some self-restraint for once. 

Their desert menu is also spectacular which is why Burton's is my go-to for celebratory dinners. So frequently restaurants will have great menus but will be really lacking in the dessert category, which is my favorite part of the meal. Their chocolate torte and Creme brûlée are my favorites here. 

Planning on going to another Burton's for dinner? Other favorites include: max burger, scallops and creamed corn, beet and goat cheese salad, and the gluten-free onion rings!

Wordless Wednesday: sleepy puppies

Sunday, October 5, 2014

Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken


1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley


Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Wednesday, October 1, 2014