It feels like its been an eternity since I've blogged and OMG I have missed this so much. We've had such a busy month or so and I spent most of that time getting my ducks all in a row. I've wanted to go to Cosmetology school for years now and it was just never the right time and/or the schools around here just didn't give me the feeling I'd be at the level I expected when leaving there.
I extended my search area for a school and stumbled upon
PAUL MITCHELL THE SCHOOL.
Becky & I visited last spring but it just wasn't going to work out financially then. Even though it felt so right I just couldn't get everything lined up to make it work.
BUT now the time is right and it's HAPPENING!!!!
I start school March 12th and couldn't be more jazzed about it!!!
It's insane how when something is meant to be and the timing is right it just works out so smoothly. I finally realize why every time I started UAFS it was stressful and boring. I was trying to force something to be right just to say I finished something instead of following my heart. If you spend your life waiting for your dream to be CONVENIENT, you'll wait forever!!! It's never going to be ideal for me to work 8 hours, drive an hour, be in class for 5 hours and then drive an hour home at 10pm.
It's just what I have to do for my dream to happen!!!
It's going to be a crazy 18 months but I'm so ready for an adventure!!!
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Being so so busy it's going to be very important that I eat right and try to be as healthy as possible with my food choices. I made a totally delish dinner last night!!! It barely took 20 minutes to throw together and it was just so pretty I just have to share with you!!!!
I originally saw the recipe here from Pinterest (of course)!!!
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| Food is hard to capture...kept steaming up my lense... but you get the idea!!!! |
MAHIMAHI with CUMIN OIL & PINEAPPLE SALSA
The Fish
-Cod Fish (I used a 12oz bag from the fish section at WalMart. There was plenty of salsa for 24 oz.)
-2 TBSP EVOO
-2 tsp ground cumin
-1/4 tsp salt
The Salsa
-1 C chopped fresh pineapple
-1/4 C finely chopped red onion
-2 TBSP chopped cilantro
-1 tsp minced fresh jalapeno
-1 TBSP lime juice
-2 tsp EVOO
-1/4 tsp salt
Preheat your broiler on high and move your rack to where the fish will be about 8 in from heat.
Cover your broiling pan with foil and lightly oil it.
While the fish was thawing, I started the salsa so it
would have time to mingle.
Chop the pineapple, red onion, cilantro & jalapeno.
Put in a bowl and top with the lime juice, EVOO & the salt.
Stir and let it hang out.
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| Lil bowl of yummy confetti!!! I love colorful food!!! |
Go ahead and mix up the EVOO, cumin & salt.
Once the fish is thawed pat it dry and place on
the foil covered broiling pan.
Brush the fish with the cumin oil and broil for 8-10 min.
When it's done, remove from oven and place immediately on
a plate. Top with salsa & you have yourself
a super easy healthy dinner!!!
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| Look at that little piece of heaven!! The combo of the cumin with the sweetness of the pineapple was to DIE FOR!!! |
Not positive on the calories or fat but
it couldn't possibly be bad for you!!!
Hope you enjoy!!!
I also would like to be...idk what you call it here...culinarily correct...
this is really a Chutney. We had a pretty big debate last night over what makes
it a Salsa vs. a Chutney. Well thanks to goole we got our answer!!
A Chutney is a fruit based mixture that is usually better consumed immediately.
A Salsa is usually vegetable based
(Tomato is considered a fruit right?! My argument exactly!! But whatever!!)
but it has a much longer shelf life.
It was difficult to say but I admitted he was right...
I plan on cooking a lot in the next few weeks, when school starts I just won't have the time. I'll try and share anything promising with you guys!!! Stay tuned for Rachael Ray's Turkey Meatloaf Burger!!! It's like Thanksgiving on a Bun and one of our favs!!! Until then...
Be fabulous-
Ging
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