It’s time for another edition of
Saturday Sunday Sprinkles that starts with apologizing for my posting being off schedule and weird.
And it’s going to be weird for a little bit longer, because I move back to school Tuesday and I’ll be working 7-14 hours a week as well as taking (hopefully) 18 credit hours even though I’m only registered for 15. I just need more to catch up from my semester off and changing my major and all that jazz. Sigh. But hopefully I can still pull out a post at least twice a week, although I really like this 3-times-a-week thing we had going. And expect a lot of cookies, because those are easy to develop once you have a few good bases, and I don’t want to waste a bunch of things because I’ll be using the student kitchen on campus that has like, nothing in it. #smallschoolprobs
Yesterday I published my 65th post on this blog– I like round numbers, and I can’t believe I’ve made it this far. I’ve met some incredible people, grown a lot as a person, and grown a ton as a blogger. And I can’t wait to keep growing. I’m hoping to go self hosted by christmas, but I’m terrified of switching my blog over- fortunately I have a techie friend who can help me and hold my hand the whole time.
I’ve had a fantastic summer- spending almost every day with Brian, visiting my family in Arizona, exploring downtown with my dad, starting a new job, and of course, food blogging. I love you guys. Y’all really did make my summer.
I’ve started trying to use Google plus. I don’t get it, it’s confusing and weird. But you can add me to your circle, if you wish! I’ve also started tweeting more- if you want to read my stream of consciousness, follow me!
Obsessed with my puppy // favorite quote by joy the baker
baseball games with brian // zoku slush maker- new favorite toy!
we really like baseball… // can’t stop baking, even on vacation.