I can hardly believe that it has been two full months since my last blog post/recipe. That is by far the longest break I have taken in posting since the conception of this blog over three years ago and I feel terrible I left for such a long hiatus without any warning.
You see when things get quite over here, it is usually because I have some big things going on either behind the scenes or in my personal life. Turns out this time, it was a bit of both! This summer has been an exciting one and I am bursting at the seams to tell you all about it!
First and foremost, two months ago I left my job in healthcare communications marketing. It was a great job, I worked with amazing people, I learned a lot and leaving was one of the hardest decisions I have ever made. That being said, I was never passionate about my job the way I am about this blog and I was never as happy at work as I was in the kitchen.
After getting hit in the face with just about every inspirational quote floating around on the internet, staring back at my on Instagram and plastered on my bulletin board, I decided I had to take a chance and follow my dreams. Cliche? Maybe. But if I didn’t at least try turning my passion into my reality I worried I would alway wonder if I could have done it. If I could have chased my dreams into the unknown instead of staying in the comfortable, the familiar.
Fast forward two months and I am now the Culinary Marketing Manager at a well known consumer product business. I spend my days doing a variety of different tasks all aimed at helping the company produce the highest quality kitchen appliances to help improve the lives of people around the world. But most importantly, I am happy. I am getting paid to do what I love and I feel incredibly blessed to have this opportunity.
That’s all for now, but be sure to check back in tomorrow for an update on my summer travels and Friday I will be sharing another super exciting announcement. Things may have cooled off over here of a few months but the stove is back on and we are just getting cooking.
In the meantime, I’m sharing this yummy recipe from Paleo in 28 to help tide you over. This one of my all time favorite side dishes and a favorite from the book. Bon appetite!
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ⅓ teaspoon freshly ground black pepper
- 6 bacon strips, chopped
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- In a large bowl, toss together the Brussels sprouts, olive oil, salt, and pepper.
- Spread the Brussels sprouts in a single layer on the baking sheet.
- Sprinkle the chopped bacon on top of the Brussels sprouts and roast for 35 minutes.
- Remove the Brussels sprouts from the oven, and serve immediately.