According to my liver, the holiday season has officially kicked in. Now it’s time to find a party dress to match my cinnamon martini.
Free People limited edition party dresses. Buy them here
I’m back lovebugs and still in the process of gathering my wits. The 19 hour time difference has put me in a zombie-like trance the last couple of days, but I’m tan, fat and happy so I’d say our trip to Fiji was a success. As disheartening as it was to trade in the tropics for my cubicle, it’s nice to be home with the dogs and eat unfried food. I’m putting together a long post or two with photos and details of our holiday and that should be the last of the Spring Break series. We’ll slowly ease into the real world together.
I hope you enjoyed the guests blogs while I was gone. Thanks to all the fantastic ladies who participated and to all my readers for sticking around. You helped me look forward to coming home.
It’s official. We’re going on vacation next month. Our number one choice was Brazil, but a week is not nearly enough time to see South America and a week is all we have. So instead we’re taking a direct flight to Fiji where we plan to be lazy and get tan. I’m thinking now is the time to update my summer wardrobe!
Anyone else planning to travel this Spring?
I hate grocery shopping almost as much as going to the DMV so getting my produce pre-selected and delivered to my door (via a CSA program) is one of life’s greatest pleasures.
This week we got persimmons, which I can only consume in smoothie form. Here’s my twist on a traditional smoothie recipe, which should be enjoyed by a fireplace.
Holiday Persminnon Smoothie
2 ripe persimmons
1 cup organic coconut milk
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla
pinch of ground ginger
brandy, whiskey or any other alcoholic beverage (optional)
Blend and garnish with something pretty like a cinnamon stick.