Oops...

Okay, so I might have lied a bit. When I said I was "back", I meant I was kinda sorta back but really I am only going to post sporadically. But I am trying! In fact, I have done a ton of really cool arts and crafts since my not so short hiatus.

This first one may not truly be a Martha Stewart craft. As in, she wasn't the brains behind this operation. However, she was in the inspiration. I think that should count! Right?

Back in the day, Martha taught me how to craft with Fimo clay. After all, remember this?

This time, I opted to make another necklace. I was sick all weekend long and was itching for something new to craft. I scrounged around for things I had on hand and I found my stash of bakeable clay.

For ideas, I turned to the friend that has never let me down: google. I found an awesome site that had a bunch of great polymer clay ideas and settled on a necklace relegated to the beginners page.

I didn't have the exact colors shown in the picture, so I marbled together a dark brownish color with butter yellow and a color called "ocre" and one that looked like my skin color circa mid-winter. While I wasn't quite sure what "marbling" meant, I quick trip to my best friend Mr. G showed me it could be accomplished by rolling together and almost-mixing two different colors of clay. I used my craft macaroni machine to flatten together the colors until they looked awesome.

I made one end bead that was oblong shaped to use as a closure (see picture). Then, I took the flattened clay and punched it into circles. For this, I used a cap from a travel bottle I had lying around. I cut a smaller circle into the middle of the larger ones with a pen cap. I poked holes on either side of each bead and then baked away (230 degrees for 30 minutes).

I used the jump rings I had lying around (slightly too small, I had two use two for each bead) to attach the beads together through the holes I made on either side.

Not bad, if I do say so myself.

Try it yourself with instructions here: http://www.sculpey.com/projects/mega-links-bib-necklace. Thanks, sculpey!

Hello again

Hello, everyone! As you might have noticed, I took a sudden hiatus from the blog (apparently) never to appear again.

Well... I'm back(ish).

Where was I, you ask? Getting into medical school became a full time job. Even when I'm not interviewing, applying, sending updates, taking biochem etc, I am day-dreaming of/thinking about/obsessing over these things. There have been definite ups and downs; the highs have been high (three acceptances at incredible institutions!), the low have been low (two wait lists at some of my top choices) and lowest (rejection, three in one day at one point).

After a frustrating week of interviews, wait lists and rejections, I realized something: this is completely and utterly unhealthy. For the last five months, I have been letting these applications really get to me. They have taken me away from my friends and the things that I used to do for fun, most notably this blog.

The oddest part of the whole thing is that if I had turned to my blog as an outlet, instead of abandoning it to pursue my applications, I would probably be less stressed than I am now.

Given this, I am back. I can't promise that this will again be a daily thing, but I can give it my best. I owe it to myself to take time to pursue something I have needed all along... a creative outlet to lend balance to my life.

Pearberry New Year

Things have been going fantastically lately. With some INCREDIBLE interviews coming my way, I have a lot to be thankful for as this new Jewish year begins.

I found a wonderful way to say Shana Tova (aka Happy New Year, for the non-Jews out there) in the form of Martha's delicious Pear and Cranberry Bellini. Because who says bellinis are only acceptable before noon?

A very happy and healthful new year to you all! Wishing a family-filled, warm and delicious Rosh Hashana to all my fellow Jews out there (and the non-Jews too!). I feel very blessed to have you all in my life and can't wait to spend the next year and many more in your good company. May year 5772 be filled with joy and peace.

Love from the Beast Coast!

Recipe for Pear and Apple Bellinis: http://www.marthastewart.com/316147/pear-and-cranberry-bellini?backto=true

Ingredients

• 1 cup pear nectar
• 1 cup cranberry juice cocktail
• 1 bottle Prosecco or other dry sparkling white wine 

Directions

1. In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail. Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.

Chain link ribbon

Things are looking up! Last week was full of interview invites at  med schools I never thought I could  dream of attending. This means that it's even more important that I look fantastic for my moments in the spotlight. I have to rock their socks off! And look cute while I'm doing it, of course.

I have been thinking of getting together some tasteful, homemade accessories to complement my gorgeous suit (a splurge I acquired at Banana Republic - after all, you only apply to med school once, I hope!). Plus, what is a better talking point then my love of crafting and blogging? I figure some well-placed jewelry will pave the way for a fun conversation topic.

First stop: a cute, simple bracelet. I thought Martha's Chicest Link crafts were a great start. I acquired a roll of simple, chunky chain and paired this with two velvet ribbon scraps I had lying around from another project I have long forgotten.


Adorable, simple and classy! A perfect combination.

More ideas are here: http://www.marthastewart.com/266768/the-chicest-link?backto=true&backtourl=/photogallery/handmade-necklaces#slide_18

Pasketi

When my baby sis was young, she used to have the adorable habit that many children have: pronouncing spaghetti like pasketi. This is in stark contrast to me who never took any adorable linguistic liberties; I spoke in boring adult language.

Anyway, today I substituted pasketi in this delicious recipe compliments of the big boss. Highly recommend for a late night, quick dinner.

Recipe: from http://www.marthastewart.com/314711/penne-with-two-tomatoes-and-mozzarella

Ingredients
6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Directions 

Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.

Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.
Cook's Note

Chilling the mozzarella cubes in the freezer for 15 minutes helps them retain their shape when they're added to the hot pasta.

As prepared in Nice

Apparently "nicoise" means "as prepared in Nice." Who knew?  This Nice-style salad is fantastic; it consists of all things delicious: tuna in olive oil, grape tomatoes, russet potatoes and arugula.

I made just this tonight: a Salad Nicoise ala Martha. Delicioso!

Recipe: http://www.marthastewart.com/313979/tuna-salad-nicoise


Ingredients

• 1 1/2 pounds small red new potatoes, quartered
• 2 tablespoons olive oil
• coarse salt and ground pepper
• 2 pints grape tomatoes
• 2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
• 1/4 cup Lemon Vinaigrette to Make 1 1/2 Cup
• 2 cans (6 ounces each) tuna in olive oil, drained
• 1/2 cup pitted Kalamata olives

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
   
2. In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.
   

Detoxify

Today SUCKED. Okay, I know I always say that, but today was something special. After getting yelled out for over five minutes by an irate family member in the ER, I was ready to call it quits. Thankfully, I was able to power through and make it home to my bed aka sanctuary.

Now that I'm home, I opted for a bit of a detox. Martha style, of course. Martha's One Whole Minute today was just what the doctor ordered: a stretch meant to detox.

The video can be found here. As Martha writes, exercise is great for toning muscles, but it's also great for detox. Seated spinal twist and breathing meditations are a great start.

Read more at Wholeliving.com: One Whole Minute

Sea season

As summer draws to a close and the gloomy rain of fall sets in, I really wanted to take a little piece of summer along with me to remind me of warmer days. Over the years, I have amassed a large collection of shells and sea glass, mostly from vacations to Hawaii and other beautiful beaches with my family.

My mom graciously drilled holes in a select few sea glass and shells, making them perfect for pendant necklaces and earrings. Today, I opted to make a simple pendant necklace. Martha's sea glass necklace was perfect, simple and adorable.

I decided to do a shell-sea glass combo. I ordered a roll of gold chain and used gold wire to affix the combination to the chain in the form of a necklace. I think this works well! It'll be perfect for the minute the first hint of wintry mix sets in.




Further instructions: http://www.marthastewart.com/photogallery/sea-glass-crafts#slide_3

Pendant necklaces are simple to produce -- knot a silk cord around a single shard, and glue to secure -- and offer an easy way to show off unusual finds, such as amethyst, yellow, and cornflower-blue glass.

Read more at Marthastewart.com: Beach Ideas, Gardening Projects, Vacation Crafts, and Relaxing Ideas - Martha Stewart

Summer fade out

I had lab until 10 tonight so I really needed something to help me unwind today.

What could be more appropriate than the Sun Salutation? After all, summer is coming to a *gasp* close and I feel it's important to celebrate the sun while it's still around. Martha had all the proper instructions on her whole living site, located here: http://www.wholeliving.com/article/sunsalute0107wel.

The awkwardness and difficulty I had doing this is living and breathing proof that I am in horrible shape and it's about time for me to get my stretch on.

See the pictures below for all the instructions you should need. All of this is from Martha's whole living site.

Sun Salutation

Perform asanas each time with a fresh mind and with a fresh approach.

1. Tadasana




2. Urdhva hastasanaTranslation
Upward Hand Pose



3. UttanasanaTranslation
Standing Forward Bend



4. Lunge Pose
How to Do It


5. Plank Pose



6. Chaturanga DandasanaTranslation
Four-Limbed Staff Pose



7. Urdhva mukha svanasanaTranslation
Upward-Facing Dog




8. Aadho mukha svanasanaTranslation
Downward-Facing Dog



9. Lunge Pose



10. Uttanasana



11. Urdhva hastasana



12. Tadasana

Read more at Wholeliving.com: Yoga: Sun Salutation

Stormy

Isn't this adorable?

So it's been awhile since I've posted. I'm going to blame good ole' Irene for this one. Yes, I know, I was technically on my computer in my house all weekend, but I was too excited about the big cane to do anything too productive. Of course, it ended up being an anticlimactic event. The most exciting thing that happened was a bit of howling wind at around 5pm this evening, but that was short lived as well.

Another reason it's been awhile is that I have been hard at work on Martha's Knitted Neck Scarf, which takes a lot longer to do when you have to restart it multiple times because you keep losing stitches and getting sloppy.

After a few attempts, and a few sore fingers, I finally prevailed! I think the scarf collar looks great: I am not sure how I will wear it exactly, but I am excited to have something new for the approaching fall. After this hurricane, I am in a winter weather state of mind... as sad as I am to say good bye to my favorite season of all.

Instructions: from Martha Stewart http://www.marthastewart.com/how-to/knitted-neck-scarf#slide_0

Introduction
When instructed to rib in the pattern below, knit 1, purl 1 alternately across the row. To wear the scarf, slip one end through either of the loops at front.

Step 1 Cast on 3 stitches.

Step 2 Row 1: Knit 2, slip last stitch purlwise.

Step 3 Row 2: With yarn in back, knit 1, increase 1 (see how to increase), knit 1, and slip last stitch purlwise.

Step 4 Row 3: With yarn in back, knit 1, increase 1, knit to last stitch, slip last stitch purlwise.

Step 5 Repeat row 3 until you have 24 stitches. (Piece should now measure about 4 1/2 inches wide.)

Step 6 Continue to knit across every row, still slipping last stitch of each row purlwise, until piece measures 4 inches long.

Step 7 Divide (see how to divide). When you're finished, half the stitches will be on double-pointed needle and the other half will be on your working needle.

Step 8 Rib across the stitches on your working needle (leave the stitches on double-pointed needle as is), still slipping the last stitch purlwise. Continue for 1 1/2 inches. Transfer these ribbed stitches onto stitch holder. Break yarn, leaving a tail long enough to weave in later.

Step 9 Rejoin yarn, and rib across the stitches on double-pointed needle for 1 1/2 inches.

Step 10 Transfer all stitches onto 1 needle as follows: Slip 1 stitch purlwise from double-pointed needle, then slip 1 purlwise from working needle. Repeat across row until all stitches are on 1 needle.

One day, I'll be able to knit like this. Or not.

Step 11 Knit every row, slipping last stitch purlwise, for 15 1/2 inches. (To adjust the size of the scarf, knit fewer inches for a child or more for a large adult.)

Step 12 Using same method as in step 7, divide the stitches between the 2 needles.

Step 13 Repeat steps 8, 9, and 10.

Step 14 Knit every row, slipping last stitch purlwise, for 2 1/2 inches.

Step 15 To finish: Knit 1, decrease (see how to decrease), and knit to end of row, slipping last stitch purlwise. Repeat this sequence every row until only 3 stitches remain. Bind off. Using tapestry needle, weave in ends.

Read more at Marthastewart.com: Knitted Neck Scarf - Martha Stewart Crafts

Remember

Let's just take a brief moment to remember how HOT Martha was (and still is, for 70!!! On that note, happy belated, Martha! I somehow missed your August 3 birthday....) in her prime.

Check out these pictures, courtesy of this article: http://www.buzzfeed.com/daves4/when-celebrities-were-young.

Can you say, jealous?

For bonus points, take a gander at number 31 in the article. It's SHOCKING.

Stuffy

The pseudo allergies are back, yet again! I know, I know, as the allergist said, I'm not allergic to anything. Then why does my nose start running randomly and why do I suddenly start to sneeze all the time? A conundrum.

So I decided to read up on some fun nose facts from Martha's Whole Living website. My favorite are below and the rest are at the link:

- When our noses are congested and we're forced to breathe through our mouths, the air we take in is not fully warmed, filtered, and humidified, as it should be.
- Mice, for example, have about 1,000 smell receptors in their noses, while we have only a few hundred. Some 40 million years ago, around the same time that apes and Old World monkeys developed their acute, full-color vision, their sense of smell diminished, says Emily Liman, an associate professor of neurobiology at the University of Southern California, in Los Angeles. But those 300 receptors operate in countless combinations to give humans and other primates a respectable, and useful, sense of smell.
- The flow of air through our noses is not a simple stream, but rather a course of whirls and eddies moving past curved, spongy bones known as turbinates.
- Although we remain blessedly unaware of it much of the time, the nose also produces a steady stream of mucus that cilia propel from front to back, where it is swallowed. "We swallow about a quart of mucus a day from our nose," Bothwell says. "It's tiny amounts, and it's constant, and it's cleaning your nose."

Ok, so I am probably the only one that finds this interesting! Me, and maybe my favorite person: Martha Stewart.

Read more at Wholeliving.com: Know Your Nose: Common Nasal Problems and Solutions 

Carmelized

I have found that Sunday night usually calls for the easiest possible dinner recipe. Today, the easiest possible dinner recipe meant some carmelized onions (no less than 3 months old), thyme, vegetable margarine, whole wheat pasta and parmesan cheese.

The Recipe: http://www.marthastewart.com/336532/pappardelle-with-caramelized-onions-and?czone=food/vegetarian-cnt/vegetarian-favorite-recipes&backto=true&backtourl=/photogallery/vegetarian-lasagna-pasta-recipes#slide_34



Ingredients

• 1 tablespoon olive oil
• 2 medium onions, halved and thinly sliced
• 1/2 teaspoon dried thyme
• Coarse salt and ground pepper
• 1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
• 2 tablespoons butter
• 2 ounces Parmesan, shaved with a vegetable peeler

Directions

1. In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
   
2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
   
3. Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan. 
   
   Cook's Note

The secret to this pasta is cooking the onions until they're a deep golden brown; to keep them intact, stir only occasionally. Pappardelle, like other egg-based noodles, cook very quickly (even when sold dried). We like this pasta with butter-and-cheese sauces, such as this one.

Hospital humor

My bff slash current roommate is getting his appendix out as we speak. Naturally, my other bff slash other roommate decided to make an awesome get well soon card that represents our love and concern. See the photo for more information. I used the embossing technique Martha describes here: http://www.marthastewart.com/270578/heat-embossed-personalized-stationery?backto=true&backtourl=/photogallery/all-occasion-cards#slide_22

So I got a med school interview today

A DO a school, no MD invites yet, but I am still excited.

In honor of this achievement I have decided not to wash my hair. I showered, but I just couldn't bring myself to deal with the tangled mass on such a celebratory day. Good thing I have Martha to provide me with a viable excuse...

On her website, I found:

Wash When You Need To -- No More

On those days when your tresses are just a little too tousled, it's easy to pull them into a pony tail and blame the hair gods. But next time you start to curse your crazy locks remember this: You have more control over your hair than you think!
If you shampoo your hair more than two or three times a week, you might be stripping out frizz-taming, shine-producing moisture. The result? Styles that fall flat fast.
How often should you shampoo? There's no magic number, says John Masters, owner of the New York City salon John Masters Organics. For curly or frizzy hair or a dry scalp, he recommends shampooing once every few weeks (yes, really), as long as you wet it and use conditioner to lift grime when it starts looking messy. Oily hair requires more washings, from three times a week up to daily.

Read more at Wholeliving.com: Spring, Fall, and Year-Round Natural Beauty

Stretching for a better immune system!

Seeing as I'm always sick, I should probably do anything I can to stay healthy.

Today, I dabbled with stretching. Inversions in particular are supposed to be particularly immune-boosting. By inversion, I mean anything where your legs are over your head and you are virtually upside-down.

I thought a good shoulder stand would do just the trick  (see the picture for a much sexier version of what I just did). I feel better already! Maybe.

More information from Martha:

Help your body ward off infections this winter by practicing the following routine. Its twists, backbends, and inversions stimulate your main immunity components -- the adrenal glands and lymphatic system -- helping them perform better.

Read more at Wholeliving.com: Stretching Solutions 

Rosemary for baking

Note the September issue of Lucky. Nothing beats cookies and fashion.

I know that sounds weird. A spice + cookies = ? But in this case, rosemary was a perfect compliment to the almost too-sweet taste of Martha's Rosemary Walnut Shortbread Cookies. My versions didn't look too great because they fell apart due to the combination of substituted whole wheat flour (dries it out) and vegetable margarine (makes the dough flatter). But, I think they worked out just fine.

Not going to lie, this afternoon I laid in bed and ate almost an entire baggie of these as a cathartic reaction to the current tumult of application stress. Though it didn't really help, they were delicious!

Recipe: http://www.marthastewart.com/338288/rosemary-walnut-shortbread-cookies

Ingredients

• 1 1/4 cups all-purpose flour (I used half whole wheat, half white)
• 1/2 cup finely ground walnuts
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened (As always, I used vegetable margarine)
• 1/4 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Raw sugar, for decorating

Directions

1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
   
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
   
3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
   
4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
   
5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
   

Eggplant YUM

This is a day late, but I am just going to leave this picture and recipe here. This was absolutely DELICIOUS. I love eggplant. Especially when breaded.

I used whole wheat breadcrumbs instead and it was still absolutely delectable.

Recipe: http://www.marthastewart.com/340875/eggplant-and-mozzarella-melt?backto=true&backtourl=/photogallery/summer-eggplant-recipes#slide_29


Ingredients

• 2 large eggs
• Coarse salt and ground pepper
• 3/4 cup plain dried breadcrumbs
• Olive oil, for baking sheet
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 1 loaf (8 ounces) soft Italian bread
• 2 cups store-bought tomato sauce
• 8 ounces part-skim mozzarella cheese, thinly sliced

Directions

1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
   
2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
   
3. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.
   

 

Awww

I really needed a pick-me-up this night. I don't want to go into details but today was long..... and especially hard both on my feet and mind.

So, I leave you with this moment of awww: Francesca and Sharkey out for a stroll on Martha's grounds.

More images here: http://dailywag.marthastewart.com/page/2

BFF

Today's post will be short and sweet as I'm more than ready for some shut eye after a wonderful weekend with friends.

I found an adorable friendship bracelet craft on Martha's Blog: http://thecraftsdept.marthastewart.com/page/7. I thought this was adorable because the poster got a group of her bffls together to craft in honor of her moving to the city. If/when I end up moving somewhere in the middle of nowhere for medical school (read: Roanoke, VA or Toledo, OH), I will have to invite all my classmates over to do something like this. I'm sure that wouldn't be weird at all.

I had some great yarn around: a birthday present from someone who knows me really well. I love the gold - it's so fabulous!

I think it turned out great. Now I just need to make one for a friend so we can be twinsies!

Full of surprises

Martha is, I mean. In pursuit of my desire to know everything there is to know about Martha and/or maybe be a little bit more like her, I came across a jackpot on her website: 10 Things You Might Not Know About Martha Stewart. This, of course, reminded me about 10 Things I Hate About You, which made me sad because then I thought about Heath Ledger. But, that's another story.

So, here they are! Prepared to be shocked... and a little weirded out.

1. Martha is an insomniac and watches lots of late-night and cable-access television. In fact, that's how she discovered our pet expert, Marc Morrone. Me too, Martha, me too. As for this Morrone fellow, I'd like to learn more.
2. Martha has a special language she uses only with animals. That's normal.

3. Her favorite scent? Unscented! She only says that because she constantly smells like baking.

4. Martha's favorite pen is the felt-tipped "le pen" -- in black, brown, or blue, depending on what she's signing. For the holidays, she even breaks out red. Wonder if I can convince the office to buy this under the guise of being productive.

5. Martha loves Post-Its, and leaves notes for herself -- and others -- all over the house and office. She's even been known to color coordinate them with the decor. There is nothing shocking in number 5.

6. She's been known to stand in front of an open refrigerator and drink buttermilk straight from the carton and eat pickles right out of the jar. If she spots some liverwurst, forget about it -- she's in heaven. Pickles, yes. Buttermilk, weird. Liverwurst... I mean I don't think that's kosher.

7. If you are lucky enough to be invited to Skylands, her home in Maine, the 5 a.m. hikes are mandatory. TAKE ME WITH YOU MARTHA.

8. She once sent an email banning black rubber-soled shoes from the office because of the streaks they left on the floors -- only she left out the R, so it read "black steaks." Lulz at her unintentional office humor. Sad face at what seems like a stressful work environment.

9. She's a big fan of rapper Eminem. Dirrrrtttyyy. Love the way you lie (to the SEC).

10. She's never really liked bananas, but she absolutely loves hot dogs. How are these two statements related?

http://www.marthastewart.com/272092/10-things-you-might-not-know-about-marth

Rewarding

Today, I want to leave you all with a short, but sweet message from Martha Stewart's Whole Living section:

On Rewards, she writes: "With each challenge comes new growth. Engage in rewarding efforts."

Today, I rewarded myself with a long talk with one of the medical students, drinks and dinner with an old friend and a nice long shower. 

Not bad for a long, tiring day.

Read more at Wholeliving.com: Life

Girls weekend

My sister was in town this weekend! Hence my lack of posting since Thursday.... and my short post tonight. I'm exhausted, but it was so great to have family around.

The one Martha-related thing we did get around to was, of course a fabulous drink. And it was especially fabulous! While most watermelon drinks are sickeningly sweet, this one is DELISH.

http://www.marthastewart.com/319462/watermelon-mojito

Watermelon + mojito = YUM.



Ingredients

4 large mint leaves
1/2 lime
1 tablespoon superfine sugar
4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish
2 ounces white rum
1/2 cup ice cubes

Directions
In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with a watermelon wedge. Serve immediately.

Gaga for Martha

There's something a little fishy when Martha quotes Lady Gaga on her site. I guess the "you were born this way" message is truly a universal one if even the domestic goddess herself is catching the bug.

Martha's contributor, Robin Roffer, relates this message to the one espoused in her book, "The Fearless Fish Out of Water." In this, she interviewed successful professionals who, at times, felt like they were totally in the wrong proverbial pond.

I think there are some good messages in this article (which can be found at http://wholelivingdaily.wholeliving.com/2011/06/life-and-work-inspiration-from-lady-gaga.html). They are actually poignant for me as I struggle to finish up my med school secondaries (40 down!) Most importantly:

1. Use your differences as a way to attract people - well, this is a given. Half the essays I am writing are about diversity, which is hard when you're a white Jewish girl.

2. Find people that are different... just like you.

3. Cast a wide net (ackkk so many fishing puns!)

4. Practice the manta of "action, belief, courage"

I guess this all seems pretty obvious, but it's nice to have an affirmation to use now and again.

Pizza complete

Day 3: And we're done.

The sauce was as simple as heating up canned whole tomatoes with garlic and oregano. I baked the crust for a bit (425 degrees for around 15-20 minutes) before topping it with the sauce and tons of mozzarella. I added some basil for good measure as well.

This was delicious! And healthier than a normal pizza; using 1/2 whole what flour for the crust made it more of a pre-diabetic friendly option. Plus, I had left overs for lunch the next day!


Recipe: http://www.marthastewart.com/314923/tomato-and-basil-pizza?czone=food/comfort-foods-center/comfort-foods-dishes&backto=true&backtourl=/photogallery/pizza-and-pasta#slide_1

Ingredients

1/4 cup Simple Tomato Sauce
1 1/2 ounces torn fresh mozzarella
Fresh basil leaves
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

Directions (note: I baked because I didn't have a grill handy)

Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.


Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.


Top it: Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Olive oil plus

Pizza step two is short and sweet: herb olive oil. Martha suggested a rosemary-garlic olive oil, I substituted tarragon and thyme instead (too lazy/cheap to go out and buy rosemary when I had these lying around).

Heated on the saucepan for a few minutes, the result was YUM and smelled like perfection. I rubbed this over the pressed dough, which I then baked in the oven.

But we'll have to wait until tomorrow to see how the whole thing turned out! (Can you tell I just watched Harry Potter? I am in a suspenseful mood right now.)

Pizza from scratch

In this installment of Alex tries new things, I am going to spend the next three days running through Martha's basic pizza recipe. Of course, this did not actually TAKE me three days, but because it required three different recipes, I thought this would be the best way to organize things. That, and I'm super lazy right now because I have submitted (count them) 33 medical school applications. Vomit.

Day 1: The crust

I bought yeast. Never thought it would come to this. Does this mean I'm a real baker now? Martha? What do you think?

Well, I feel special. For the crust, I simple took a cup of hot water, added a packet of the quick yeast from the grocery store and included 2 teaspoons sugar. I let this sit for 5 minutes, per Martha's instructions and then added in flour - 1:1 ratio of whole wheat and white.

After mixing this together and getting most of it on my hands as I kneaded it, I managed to scrape some off to sit for 45 minutes. After this, I "punched" the dough (great way to get out my anxiousness) and let it sit for another 30.

Miraculously it worked, and I was left with a nice, fluffy dough circle.

Tomorrow: special olive oil. Don't let the anticipation kill you!'

Recipe: (Martha is my grlll) from http://www.marthastewart.com/333200/basic-grilled-pizza-dough

Ingredients

• 1 teaspoon sugar
• 1 packet (1/4 ounce) active dry yeast
• 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
• Coarse salt and ground pepper
• 2 1/4 cups bread flour or all-purpose flour, plus more for work surface

Directions

1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
   
2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
   
3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
   

Oatmeal, crispy

In case it isn't obvious, I <3 oatmeal. It's good for you, it makes great cookies, it is a perfect breakfast... it's just all around fabulous.

I found a really simple recipe to maximize one of my favorite things to make delicious, crispy cookies in greater than or equal to 20 minutes.

Using Martha's Oatmeal Crisps recipe as a rough guide, I mixed together 4 tablespoons of vegetable margarine, 3 tablespoons of agave syrup and 2 tablespoons of whole wheat flour. Once these were suitably stirred (made easier by the fact that there is no air conditioner in the kitchen and it was approximately 300 degrees in there - I'm surprised they didn't begin to bake on their own) in 2/3 of a cup of steel-cut oats. I placed these on parchment on a cookie sheet in the oven at 350 degrees for around 15-20 minutes.

These are delicious. The only sad part was that there weren't that many of them! I'm going to have to triple this next time... that's how much I love oatmeal!

Money money money

In honor of my Friday night secondary med application and stomach ache pity party, here's an article on Emotional Spending from our good friend Martha Stewart: http://www.wholeliving.com/article/using-your-money-properly.

Once this is all over, I am going to use what remains of my measly savings and buy an open-ended ticket to Cancun and a giant Tory Burch bag in which to carry nothing but bottles of tequila, SPF 75+ and trashy gossip mags.

Gemini

Who knew Martha had horoscopes on her website?! This is a perfect day for and easy, non-work intensive post as inferno outside (over 100, 45% humidity, weather warnings), I have a mound of secondaries (read: 17+) to write this week and I volunteered Monday and Tuesday (I'm a REALLY good person). 

Of course, it's not super encouraging when your horoscope reads like an add for Prozac...

"July and August will usher a fair amount of worry into your sphere"... NO S&@% SHERLOCK! At least it's accurate? Deep breaths, deep breaths.

Gemini (May 21 to June 21)

July and August will usher a fair amount of worry into your sphere. Though it may seem counterintuitive, proceed with the most open heart you can muster. Only from a place of honesty can you safely get involved without putting your emotions -- and psychological well-being -- at risk.

Read more at Wholeliving.com: Your Monthly Horoscope

'bonzo pasta

There's nothing like whole wheat pasta, tomato sauce, lots of garlic and basil. Especially when I need a carbo-boost and know it's going to be a long night.

Adding a smattering of chickpeas into the mix included a healthy touch to a standard recipe. I wasn't the BIGGEST fan of the chickpea/pasta combination, but I'll sacrifice some odd texture for some vitamins for the time being.

I also love shell pasta because it reminds me of the beach and has a great texture. Of course, I haven't been to the beach in ages, but a girl can dream... right?

Recipe: (Martha Stewart - http://www.marthastewart.com/316437/pasta-with-chickpea-tomato-sauce)

Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving

Directions

In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.

While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.

Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Passion, flower-style

Isn't this flower incredible? If I could make an outfit out of it, I would. In fact, I still might.

Given the stress of my life lately, I could really use a natural relaxer. This is where passionflower comes in. Even though its name implies it would only hype me up, passionflower, as Martha explains, tends to calm, not excite. As she writes, "passionflower can be used anytime of day to settle a racing mind or at night to set the stage for a peaceful sleep."

It can be used as a tea made from the dried leaves or flowers or taken in a teaspoon of warm water. Now, I need to hunt down some passionflower at my local health food store and relax away. This is shaping up to be my new source of peace against the tide of madness. After all, everyone needs a moment of zen every now and again.

Read more at Wholeliving.com: Herb of the Month: Passion Flower

Helpful magnets

It's about time I put something else on my fridge other than a Dominos magnet constantly reminding me of my favorite food ever: a large pizza with pineapple.

Martha had some handy templates that are perfect for baking, cooking, candy-making (if I ever get around to that) etc. etc. etc. It was as simple as buying magnet paper and printing on it. I just cut out the shapes and voila! Perfect guides for my everyday kitchen needs.

Good work, Martha. Good work!

http://www.marthastewart.com/271961/cooks-helpers?backto=true&backtourl=/photogallery/kitchen-shortcuts-and-timesavers#slide_4

Peanut butter + brownies

So mine don't look anything like this. 

These are two of my favorite things. How could you go wrong with them? Today, I answered that: by using Splenda! And not enough of it.

I chose Martha's Peanut Butter Swirl Brownies. They looked delicious, and I have had such success with sugar substitutes and wheat flour. I made the following substitutions:


FOR THE BATTER

• 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan - substituted vegetable margarine
• 2 ounces good-quality unsweetened chocolate, coarsely chopped - substituted cocoa powder
• 4 ounces good-quality semisweet chocolate, coarsely chopped - same
• 2/3 cup all-purpose flour - substituted Whole Wheat Flour
• 1/2 teaspoon baking powder - substituted creme of tarter and baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar - substituted Splenda
• 3 large eggs
• 2 teaspoons pure vanilla extract

FOR THE FILLING

• 4 tablespoons unsalted butter, melted - substituted vegetable margarine
• 1/2 cup confectioners' sugar - substituted Splenda
• 3/4 cup smooth peanut butter
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract

So, these were NOT good. They were essentially flavorless - I blame the Splenda. I used slightly less because usually it's a bit sweeter, but I guess not in this case.

This has inspired me to retry, maybe with the real deal this time. They had so much promise!

Cobb done right

I love Cobb salads, probably because they are really bad for you. Loaded with cheese, eggs, bacon... they have it all! The term "salad" becomes really misleading when what you're eating is mostly meat and cheese.

I tried a healthier version today, Martha's Lighter Cobb Salad. I substituted Morning Star fake bacon (which turned out to be COMPLETELY delicious) and omitted the turkey and the egg.

The dressing was WOW and the salad was filling. I have plenty of leftovers for my healthy lunch tomorrow. So all in all... a success!

Recipe: (Martha Stewart)

Ingredients

3 slices bacon
1 cup low-fat buttermilk
1/4 cup light mayonnaise
1 tablespoon red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
Coarse salt
2 heads Boston lettuce (1 pound total), torn into bite-size pieces
6 ounces deli turkey, cut into bite-size pieces
4 plum tomatoes, halved, seeded, and diced
4 large hard-cooked egg whites, chopped
1 avocado, halved, pitted, peeled, and diced

Directions

In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.

In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.

Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.

Cook's Note

To maximize the impact of a modest amount of blue cheese, fold it into a creamy dressing (with low-fat buttermilk and light mayo) instead of sprinkling it on top.

It's really a good thing

After working for 14 hours straight today, the last 6 for free in the Emergency Department, I needed a pick me up. I love volunteering, but it can definitely be frustrating and hard, especially in an environment where everyone is stressed out and sick.

There is nothing like Bill Clinton to pick me up after a long, hard day. Martha has a fantastic interview with the man himself on her website, entitled "Bill Clinton on Generosity." My favorite part, and the link to the whole thing, is below:

If you had one piece of advice to give to the world as it relates to helping others, what would it be?
We live in an interdependent world with many benefits, but it is unequal, unstable, and unsustainable. Even good government and a strong economy can't solve all the problems. Citizen action is also essential, and everyone can give something that will make a difference. All you have to do is try. You'll see that it's not as hard -- and it's much more fulfilling -- than you might have thought.

Read more at Wholeliving.com: Bill Clinton on Generosity

http://www.wholeliving.com/portal/site/bs/menuitem.539e07eb5922505c713a64103373a0a0/?vgnextoid=7af90e2b1c45a110VgnVCM1000003d370a0aRCRD&vgnextfmt=default

Work is a pain in the...

After a lovely trip to my friend's cabin in Vermont last weekend, I have been left pretty sore from the long car ride. In particular, I have some pretty annoying leg cramps that are partiuclarly painful.

I found a Martha article that offered some words of advice: "Wipe Out Office Aches and Pains". I turned to the stretch meant for legs, figuring it would work on some pains caused by sitting for a long while.

I sat on a chair in my apartment and brought each knee in succession up to my chest and held for 15 seconds or so. When I released, I definitely felt some tension fading away in my legs, a welcome reprieve from the tightness. I'll have to try this while I'm working as well!

Instructions:

LegsMore than any other part of the body, the legs are built primarily for movement. Sitting and keeping them still all day impedes their function, according to Orr, restricting circulation to the lower extremities and causing your hip, knee, and ankle joints to become stiff and inflexible.

Solution: Knee into chestWhat it does: Stretches the hamstrings, hips, and lower back.
How to do it: Sit tall at the edge of your chair with legs in line with your hips. Interlace your fingers behind your right thigh, and bring your right knee into your chest; hold it there. Keep your spine tall as you inhale for a count of five, then exhale for a count of five. Take five breaths. Switch sides and repeat.

Read more at Wholeliving.com: Wipe Out Office Aches and Pains

Oatmeal for your face

My only memories of using oatmeal as a skin product are traumatizing and involve one horrible case of the chicken pox, my best friend who I infected and a communal oatmeal bath that might have soothed a little, but still left me feeling itchy.

Thankfully, those days are in the past. Now, oatmeal is my daily breakfast (the instant kind, of course), but I haven't found a medicinal purpose for it in years.

Martha is bringing it back, however. In her section on "Crazy Beauty Tricks That Really Work," she touts the powers of oatmeal: soothing, anti-inflammatory, rich in beta glucan a "soluble fiber that creates a tin, moisture-retaining film on the surface of the skin."

I decided to give it a try. She recommended that I place whole oats in a washcloth, secure with a rubber band and wet with warm water. Then, I took the warm water, now cloudy and splashed it on my face. I air-dried, per her instructions.

I might not have the chicken pox, but this definitely left me feeling moisturized and calmed from the stress of the day. Plus, now I smell like breakfast!

Read more at Wholeliving.com: Crazy Beauty Tricks That Really Work

SURPRISE!

So, I know it's been a few days. But I have an excuse... I swear! I decided to go home this weekend to surprise my dad for a belated father's day. Given the distractions of the weekend, I conveniently "forgot" Martha for a bit.

Perhaps the fact that I made a Father's Day T-Shirt using a Martha graphic will make up for it? I printed the design on iron-on transfer paper. I followed the instructions on the package and it turned out to be really easy! The shirt looks really cool... even with some notable In'N'Out stains on it.

The graphic, and some other adorable ones, can be found here: http://www.marthastewart.com/272480/retro-fathers-day-clip-art-labels?&backto=true&backtourl=/photogallery/fathers-day-clip-art-and-templates#slide_4. Martha fo lyfe!

Non-perfection

The fact that Blogger was down yesterday was fitting for this post. Sorry for the delay!

From yesterday, 6/29/11:


Today I learned how to mess up. More specifically, how to fail with grace. As Martha writes,  I learned "How to Be Imperfect."

As the stereotypical perfectionist, I could definitely use a lesson in chillaxing, and who better to teach me than the ultimate perfectionist herself?

Apparently, the three classic types of perfectionist are A) excellence seekers (check!), B) organizers (yeah, not so much) and C) those who focus on negatives (maybe a bit). Given these traits, I would guess I qualify as a Type A perfectionist... That's probably not a good sign. According to the description, I am the type to be "paralyzed by mistakes" and a non-risk-taker. Well, duh!

The solutions? "Discover the Joys of Getting it Wrong." "Remove Your Mental Filter." and "Compare Yourself With Others." That last one does NOT sound like a good plan, seeing as the Type C in myself focuses on the negatives.

I am not sure that these tips are going to go over so well with me because I'm a tough cookie. But here's to giving it a try!

For more tips: http://www.wholeliving.com/photogallery/3-types-of-perfectionism#slide_4

Noodlez

Remember high school? I'm watching You Drive Me Crazy right now.  Who doesn't love Melissa Joan Hart and a young, sexy Adrian Grenier? It really brings me back to basketball games, not having a date to the dance until the last moment, the confusing labyrinthine drama of teenage girldom. Of course the sexiest guy in my grade looked like Adrian's ugly half brother (no offense! that's still hot! come on, it's Adrian. Grenier.).

Either way, one thing I miss about high school, and then college is fake noodles. By fake, I mean in a bag, or a Styrofoam cup. Cup noodle, ramen... that stuff if fantastic.

Good thing Martha can provide an adult update: Chinese Noodles with Sesame Dressing. It was a bit lime-y for my taste, but still filling and fast. I have to stay I still prefer the amazing chicken powder that comes with.

Recipe: from http://www.marthastewart.com/337592/chinese-noodles-with-sesame-dressing?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses (courtesy of Martha Stewart)

P.S. BRITNEY SPEARS IS PLAYING during the typical party scene. You Drive Me Crazy, of course. The. Best. Flashbackkkkkk

PPS Remember LANDLINES?

P.P.P.S. Nothing like the dad from 7th Heaven making an appearance. 

 Ingredients

• 1 package (8 ounces) thin Chinese noodles
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 2 teaspoons light-brown sugar
• 1/8 to 1/4 teaspoon crushed red pepper
• 3 tablespoons chopped fresh cilantro
• Coarse salt and freshly ground pepper

Directions

1. In a large pot of boiling water, cook noodles according to package
   instructions. Drain; rinse under cold water until completely cool. Set aside.
   
2. In a large bowl, combine lime juice, soy sauce, sesame oil, sugar, red pepper, and cilantro. Add noodles; toss to combine. Season with salt and ground pepper, and serve.
   

Other fixes

After yesterday's post, I thought I was time to re-evaluate my diet and exercise plan. Since my blood sugar went down, I've been going a little crazy. It's probably time for the carb-fest celebration to draw to a close (except for special occasions!).

Martha has a breakdown of healthy activities for each age range on her Whole Living site. Now, I feel lazy and unhealthy... but at least I have an ideal to aspire toward. An ideal complete with a Mediterranean diet, healthy omega-3s and exercise "most days of the week". Looks like I'm going to be busy!

From http://www.wholeliving.com/article/healthy-at-every-age:

20s and 30s You're young and busy, and illnesses such as heart disease, cancer, and osteoporosis don't cross your mind. But experts agree: This is the time to put disease-fighting strategies in place. Start with an anti-inflammatory, Mediterranean diet that includes plenty of fruits and vegetables, whole grains and legumes, and healthy omega-3 (wild salmon, walnuts, flax) and monounsaturated (olive oil) fats.
Limit or eliminate processed foods and sugar, and don't eat red meat more than twice a week (when you do, choose lean cuts). Rack up 30 to 40 minutes of exercise most days of the week and develop a regular stress-relieving practice, such as meditation or yoga. Also, learn the details of your family's medical history to get a clearer picture of your health risks.

Read more at Wholeliving.com: Healthy at Every Age

Heart health

Once I started exercising, I thought I was set. I try to work out three times a week (ok, more like two), I'm eating right, I don't have a nasty drug habit... so I'm healthy, right?

I guess you can always do more. Martha is constantly reminding me of that. In a good way!

Today, I turned to Martha for some heart health tips, or as she calls it "Tips to Tone Your Ticker."

I definitely have 3 down pat and 5 is a given seeing as I live in a walk up. 2 is really useful - I'm planning on doing that come work on Monday. And I do find 7 intriguing... Martha never ceases to surprise me.

Tips for a healthy heart: (from http://www.wholeliving.com/article/heart-smart-workout-tips)

1. Take your meetings on the road by turning a sit-down session into a walk-and-talk.

2. Set an alarm to remind you to stand up at least once every hour.

3. Go dancing once a week.

4. Don't take your TV commercials sitting down. Get up and move around; do a few jumping jacks or physical chores until the program comes back on.

5. Skip the elevator and take the stairs.

6. Play the "Dance Dance Revolution" video game (you don't have to be a kid to enjoy it).

7. Have (more) sex.

8. Get a cardio workout DVD and do it once or twice a week.

Read more at Wholeliving.com: Heart-Smart Workout: Tips to Tone Your Ticker

Mango-sicle

A month or so ago, I bought popsicle molds at a 99-cent store while I was bored. Naturally, it's taken this long for me to get around to using them - but now that it's hot what's better than a nice, refreshing popsicle at the end of the day?! 


I decided to take the adult route and make a mango-parsley concoction. It was amazing how simple the recipe was! The unique combination was unbelievably refreshing and thirst-quenching, and the parsley aftertaste made my breath smell awesome. I'm loving this idea!


Recipe: (http://www.wholeliving.com/article/3-frozen-fruity-pops-recipes):

Mango-Parsley
 Combine 1 ripe mango (an antioxidant powerhouse) and 1/2 cup loosely packed chopped parsley (a bad-breath fighter). If the mango isn't ripe, add 1/4 cup frozen lemonade concentrate.