For all the pomp and circumstance leading up to today’s Royal Wedding of Prince William & Kate Middleton and all the love/hate people feel for the occasion, this morning’s wedding was beautiful. Kate, channeling the beautiful Grace Kelly, looked absolutely gorgeous in her Sarah Burton (of Alexander McQueen) wedding dress.
Peter Macdiarmid / Getty Images
I haven’t obsessed about this wedding or the details or the flare of it all leading up to this point, and I’m not obsessed now, but she was stunning and the sweetness of their nuptials and of Prince William (now to be known as the Duke of Cambridge) made me love every second of this day.
Of all the royal brides, Kate’s dress is definitely one of my all-time favorites. Grace Kelly and Princess Di are also on the list. Here’s a little comparison:
Prince Rainier of Monaco & Grace Kelly
Prince William & Kate Middleton
Prince Charles & Princess Diana
The wedding was beautiful and I hope for true love & happiness for the new Duke & Duchess of Cambridge. So enough about that…almost…
For today’s Foodie Friday, I thought I would feature Kate’s favorite dessert:
Sticky Toffee Pudding
Joseph De Leo via People.com
(Serves 6-8)
Ingredients
8 oz. pitted dates, chopped
1¼ cups boiling water
½ cup softened buttered (3½ tbsp. for batter, use the rest to butter the pan
1 cup dark brown sugar
2 eggs
2 tbsp. black treacle or dark molasses
1 tbsp. Lyle’s Golden Syrup
1 tsp. vanilla
2 cups self-rising cake flour
1 tbsp. baking soda
For Toffee Sauce
½ cup superfine sugar
7 tbsp. butter
6 oz. English double cream
Directions
1. In a bowl, cover dates with boiling water. Set aside.
2. Preheat oven to 375. Place a roasting pan filled with about 1 inch of water into the oven.
3. Butter a 9″x9″ pan. Dust with flour. In a bowl, with an electric mixer, beat 3½ tbsp. butter with sugar until combined. Beat in eggs, one at a time, then add treacle, Golden Syrup and vanilla. Mix until just combined. On low speed, add the flour.
4. In a food processor, puree the dates. Stir in the baking soda and stir the mixture into the batter. Pour into the prepared pan. Place in roasting pan and bake about 35 minutes until top is just firm. Remove from oven and cool slightly.
5. Meanwhile, make the sauce. In a saucepan over medium heat, melt sugar and butter until mixture turns a deep amber color. Watch closely so it does not burn. Slowly mix in the double cream. Be careful: It will bubble up at first. Once all the cream is added, cook mixture until it is thick enough to coat a spoon. Cut cake into squares and serve with sauce and vanilla ice cream.
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and even though it seems like the baby train has come to town again with all these newly preggos running around, I wanted to feature a favorite Royal drink for those of us without a train ticket:
Blackwood Gin Spring
olive magazine
Ingredients
12 fresh green grapes , plus extra to serve
50ml Blackwood’s 2007 vintage gin
a couple sprigs dill
20ml freshly squeezed lemon juice
5ml violette liqueur (available from drinkon.com)
a dash egg white
Directions
Muddle the green grapes in a shaker. Add the gin, a couple of sprigs of dill, the lemon juice, violette and a dash of egg white. Shake for 10 seconds then fill the shaker with ice and shake again.
Strain into a coupette or martini glass and serve with three green grapes threaded on to a cocktail stick.
Sounds like a perfect way to start the weekend?!
Good morning! Today is the LAST day to enter the drawing for your very own copy of Heidi Swanson’s newly released “Super Natural Every Day” Cookbook. Click the button below to enter (remember – 3 ways to enter!!)
I thought it only appropriate to choose today’s Foodie Friday recipe from the actual book. I don’t know about you but as a working woman on-the-go…all the time…I often find myself scrambling for light, healthy lunch ideas. I work at a school and am very lucky to work at a school that strives to serve a somewhat healthy variety of food. Sometimes I find a healthy lunch here, but most of the time I try to bring my lunch. Jay and I both have found ourselves eating more and more vegetarian options as of late, but as far as my recipe collection goes, it’s pretty skimpy in the delicious lunch items realm. If that makes any sense at all…
So flipping through this beautiful cookbook {not even kidding…the photography in this book is AMAZING!} I stumbled on a delicious lunch salad that I wanted to share:
Chickpea & Dandelion
Chickpeas & Dandelion Greens
w/ Red Pepper Flakes & Hot Olive Oil Dressing
Ingredients
2 C {10oz} cooked Chickpeas or 1 can of Chickpeas {rinsed/drained}
3 T Extra-Virgin Olive Oil
4 Cloves Garlic {finely chopped}
1/2 t Red Pepper Flakes
Fine-grain Sea Salt
3 or 4 Handfuls of Young Dandelion Greens {stems trimmed}
Grated Zest of 1 Lemon
Delicious!
Directions
- Put chickpeas in a medium bowl
- Using a large skillet – while it’s cold – add olive oil, garlic, red pepper flakes and 2 big pinches of salt
- Stir over medium heat until garlic starts to sizzle, it should NOT begin to brown
- Toss the dandelion greens into the skillet and stir until they begin to wilt
- Stir in the lemon zest
- Pour greens over chickpeas and toss. Taste and add salt as needed.
- Transfer to platter and serve warm or at room temperature.
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My friend, Nicole, and I visited the Matthews Farmers’ Market last weekend. Farmers are required to grow or produce their goods within a 50 mile radius of the Town of Matthews in order to sell in the market, so everything is legit locally grown. There was a CUTE elderly couple with the most beautiful romaine lettuce I have seen in a long time and they had a basket full of dandelion greens, so I’ll have to go visit them again tomorrow morning so I can make this recipe next week. You should try it out too and we can compare notes.
Thank you, Heidi, for producing such a BEAUTIFUL cookbook filled with gorgeous photography and delightful recipes. I can’t wait to try them out AND I can’t wait to announce the winner of this amazing cookbook tomorrow morning. Stay tuned and enter away!
One lucky winner could be one of the first to have a copy of
Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
Here’s the skinny on this beautiful book via Amazon.com:
Heidi Swanson loves to cook and it shows: her newest book, Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen, is a delight. Beautiful photos and terrific descriptions of the recipes and how to prepare them (often with stories and helpful cooking tips) reading this book will inspire you to try many of the recipes.
Most of us wear about 10% of what is in our closet…same with cooking–we make a handful of our favorites over and over again. For this book, Swanson recorded her everyday meals for a couple of years and voila–simple and delicious dishes to enjoy daily.
To Swanson, natural food cooking means an abundance of fruits and veggies–local (and organic) whenever possible. Swanson loves to cook with whole grains.
You don’t have to be a vegetarian to love this book–it is literally filled with healthy and interesting recipes that anyone would love! Plus, if you do eat meat and are looking for ways to cut down, this book is a terrific starting point.
3 Ways to Enter:
1. Leave a Comment – You can enter every day!
2. Tweet the Giveaway! (be sure to @uglyspots so I can track)
3. Facebook the Giveaway! (same – be sure to link back to Uglyspot Studio so I can track)
Contest runs until Friday, April 15
Good luck!!
2004 was a great year! This was the year that I met my husband, I graduated from the University of South Carolina (go gamecocks!) and Napoleon Dynamite hit the big screen as one THE funniest movies I have EVER seen. So in the spirit of “Go Make Yourself a Dang Quesadilla” – today I decided to feature one of my favorite go-to lunches/snacks…whatever…
the Quesadilla
My most favorite quesadilla is made up of simply a whole grain tortilla, shredded queso and parsley. I can eat it any time of the day…literally. But for today’s post, I thought I would push the envelope a little further and showcase the most creative and delicious variations for quesadillas…challenging you (and myself) to try something new…and most likely, healthier.
Spinach & Goat Cheese Quesadilla
via NYTimes.com
Spinach…garlic…goat cheese…enough said, this sounds AMAZING and at 272 calories and only 8 grams of fat, you’re looking at a healthy lunch in a matter of minutes.
Broccoli & Red Onion Quesadilla
via NYTimes.com
I haven’t tried this one yet, but Jay LOVES broccoli so I might be able to blend his favorite and my favorite to make a super healthy and delicious MIX.
This is Heidi Swanson’s quesadilla recipe featured on her website 101 Cookbooks. This is my Foodie Friday challenge for you and myself. This quesadilla is made up of corn tortillas – unda style, a bit of cheese, fresh herbs, and a dollop lemon-zested greek yogurt or creme fraiche.
Quesadillas
This recipe makes a single quesadilla, feel free to scale it depending on how many you’d like to make.
Ingredients
zest of one small lemon
a generous dollop of creme fraiche, sour cream or Greek yogurt
fine grain sea salt2 heaping tablespoons capers
small splash of olive oil1 small egg
1 corn tortilla, room temperature
a bit of freshly shaved Parmesan
chopped fresh chives or marjoram
Directions
Whisk the lemon zest, yogurt, and a pinch of salt together in a small bowl. Set aside.
Now, take the capers, rinse them, pat them dry with a paper towel, and pan fry them over medium-high heat in a small splash of oil until browned and crinkly. Remove from pan and set aside. The should get a bit crunchy as they cool.
Beat the egg and a pinch of salt in a small bowl. Beat the egg really well, so it’s uniform in color.
In your smallest skillet, over medium heat, add a tiny splash of oil. Let it heat, then add the egg to the pan let it set for just 10-15 seconds. Place the corn tortilla on top of the egg, the top of the egg should still be a bit runny, so it should attach itself to the tortilla as it sets. When you feel like the egg has set enough not to run, flip everything. Sprinkle with Parmesan, and some of the fresh herbs if you like. Cook until the cheese is melted and the tortilla is nicely browned.
Fold the tortilla in half, top with the yogurt, the capers and more herbs.
In addition to checking out Heidi’s quesadilla recipe, I encourage you to enter this week’s giveaway to receive a copy of her newest cookbook,
That’s right! This book hit the shelves THIS WEEK! One lucky winner could be one of the first to have a copy of
Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
Here’s the skinny on this beautiful book via Amazon.com:
Heidi Swanson loves to cook and it shows: her newest book, Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen, is a delight. Beautiful photos and terrific descriptions of the recipes and how to prepare them (often with stories and helpful cooking tips) reading this book will inspire you to try many of the recipes.
Most of us wear about 10% of what is in our closet…same with cooking–we make a handful of our favorites over and over again. For this book, Swanson recorded her everyday meals for a couple of years and voila–simple and delicious dishes to enjoy daily.
To Swanson, natural food cooking means an abundance of fruits and veggies–local (and organic) whenever possible. Swanson loves to cook with whole grains.
You don’t have to be a vegetarian to love this book–it is literally filled with healthy and interesting recipes that anyone would love! Plus, if you do eat meat and are looking for ways to cut down, this book is a terrific starting point.
3 Ways to Enter:
1. Leave a Comment – You can enter every day!
2. Tweet the Giveaway! (be sure to @uglyspots so I can track)
3. Facebook the Giveaway! (same – be sure to link back to Uglyspot Studio so I can track)
Contest runs until Friday, April 15
Good luck!!
Homer Simpson is brilliant:)
Last year the world was taken over by the obsession with CUPCAKES. Little tiny cakes packed full of deliciousness. I still contend that my friend Nicole, who gave up on the blogging world awhile ago, is the ALL-TIME BEST at making homemade cupcakes. Her specialties (and my favs) were Chocolate Peanut Butter filled with a Chocolate Ganache icing, White Chocolate Wasabi with a Plum Filling (only made it once, but it is still MY fav) and the Mint Creme Filled with a Raspberry Mousse-like icing…
Oh man, I might have to convince her to make them again because this girl is CRAVING them for sure now…
ANYWAY…
I think 2011 is the year of the Doughnut! I fully expect to see little boutique doughnut shops to start popping up all over the country. The other day on Twitter, someone mentioned The Doughnut Vault (opened recently!). I googled them, of course, and this is what I found:
HOW cute is this place?! It gets better…
and the goods…
So if you are in the Chicago area, keep checking The Doughnut Vault’s website to see when they officially open and LET ME KNOW, so that I can go ahead and start planning a trip to visit this place. Doesn’t it look AMAZING?!
update: I just saw they they have officially opened…so now…WHO WANTS TO GO TO CHICAGO?!
Do you know of any cute doughnut shops opening in your town/city? Share the info…
If you LOVE doughnuts and want to learn how to make them at home, check out the beautiful recipes from Lara Ferroni or better yet, go pick up her book, Doughnuts: Simple and Delicious Recipes to Make at Home, at your nearest bookstore…like I mentioned yesterday, you might run into me and Jay back in the magazines.
Happy Thursday!
Happy Wednesday!
As long as I can remember, Jay and I have shared a mutual love for bookstores. On any given day, with a couple hours to kill, we will head over to the nearest Barnes & Noble or Books-a-Million. When we travel and explore new cities, often do we find ourselves lured into the local Used Bookstore or even those charge-you-an-arm-and-a-leg-for-a-book kiosks in the airport. We love looking through magazines and looking up books on interesting topics. One of our favorite things to do, as of late, is to pick up used children’s book at thrift stores…partly for our imaginary child and partly for Jay’s third-grade classroom.
One of MY favorite things to do in bookstores is to wander aisle by aisle and look at book covers. I am OBSESSED and will freely admit, biased, when it comes to well designed book covers. I will totally and shamefully purchase a book by it’s cover alone…there are so many poorly designed books, however, that that doesn’t happen as often as you might think.
Which brings me to today’s post…I am SWOONING over these three book cover designs by Jillian Tamaki for Penguin Classics.
This one is my favorite…because of the freckles on Emma:) So beautiful! These embroidered pieces of gorgeous-ness are so stunningly brilliant…I cannot WAIT to pick these up this Fall.
Now you might be wondering…will they hand-embroider ALL of these?! Hmm…not quite…she explains on her website:
They will NOT be individual embroidered objects. They will, however, be beautifully produced, printed with a sculptural-embossing technique that will emphasize the stitches. They will be tactile objects.
I seriously can’t get over how beautiful these are! She also posted a “making of” photo on her blog that I’ll leave you with in anticipation of the awesome-ness coming to a bookstore near you, October 2011.
Hope you enjoyed yesterday’s post featuring some of the latest and greatest food bloggers/ photographers from around the country. In addition to loving food, I also LOVE watching cooking shows and competitions. Top Chef is one of my all-time favorites. Since my Carla was kicked off a couple weeks ago, I am now rooting for Richard Blais (despite his Negative Nancy attitude and funny facial expressions – he’s my second fav on the show) to win. This week, the three finalists had to cook the “last supper” for three amazing chefs, Wolfgang Puck – Michelle Bernstein – Morimoto. In addition to these three and the normal judges, they added photographer Melanie Dunea…the last supper idea was inspired by her book, My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes.
I absolutely LOVED the concept..putting aside the morbid reality of an actual “last supper” and focusing on the “most favorite meal” part. I can’t wait to purchase the book for myself, but it got me thinking about the food I really love and if I could choose my last meal, what would it be and why? Some examples from the book are Lidia Bastianich choosing a plate of linguini and clams and Laurent Tourondel a BLT sandwich from his own restaurant.
On the show this week, Richard won the challenge and advanced to the finale by creating Wolfgang Puck’s last supper request…Beef Goulash, Spaetzel with Sour Cream and Apple Strudel with a beautiful Tarragon cream. (I may/may not be drooling just thinking about that strudel!)
I haven’t completely narrowed it down yet…I like so many things…so many different kinds of foods. When asked about my favorite restaurant, I don’t have just one, I have to categorize them into food types, atmospheres and even cities. So I’m going to spend some time thinking this over for the next couple of days…but do share your last supper ideas! I would love to hear what you would like for your “last supper”. So leave a comment!
For today’s Foodie Friday recipe, I wanted to share a new recipe I tried this week from Cooking Light‘s collection -
Curried Chicken Salad with Apples & Raisins
Disclaimer: I’m not really a fan of raisins, so I just omitted those bad boys from mine pictured below:
Here’s the recipe…we ate this for dinner one night and then I ate the leftovers for lunch…SOOOO good the next day!
Ingredients
1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup chopped skinless, boneless Chicken (about 4 ounces)
3/4 cup chopped Braeburn apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
Directions
Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
Enjoy and don’t forget to share YOUR last supper ideas in the comment section:)
…if one has not dined well.
Thank you for putting it so perfectly, Virginia Woolf.
They say to be successful in the blogging world, you should write about the things you love. My intentions for Uglyspots and this blog is to do just that. I’ve never really wanted to quit my “day job” and blog full-time for money, I just really want to share a little or a lot (depending on the day) of the things that I love.
I love design…specifically in the craft/stationery realm. I love parties…themed parties with all their intricate details, favors, special touches. I love people…supporting them, encouraging them, etc…new people, old people and (special place in my heart) people in need. And finally, I love food…cooking, learning new recipes, challenging myself, eating (LOVE eating!), great restaurants, great dinners at home and really, really great photos of food…food is so artistic and beautiful…and the sharing of a meal with others (people I know or don’t know) is one of my most favorite things in this entire world.
Some of the richest conversations and experiences that have impacted me so, forever changing who I am, have happened over great meals. Today I wanted to inspire you by showcasing some of my most favorite chefs/food bloggers from around the web. These are weekly, if not daily, reads for me and I hope you are inspired by their art and their recipes as well:
This might sound silly to most of you, but Aran’s photos have literally brought me to tears before…I’m not even kidding. Her recipes are amazing (most use ingredients that I’ve never heard of, but I’m learning) but her photography of her food is absolutely breathtaking. I am super excited about her first cookbook to be published in the fall 2012. All of her recipes are gluten-free due to her diagnosis of Hashimoto’s Thyroiditis and Meniere’s Disease. So if you are living the gluten-free life or considering a healthier eating regimen, I would highly recommend trying her recipes featured here on her website.
…because life really DOES taste better with ice cream. This blog features the beautiful photography of Rick Poon, a Los Angeles-based photographer. We share a love interest of eating at fun restaurants and taking photos of our food…um, however, I cannot even begin to put our photos of said food in the same category…his are spectacular. He’s also got some fun recipes…click here for the recipe of the risotto with poached egg and bacon pictured above. PS…have I mentioned my love for bacon…it runs deep, ya’ll…pretty much one of the main reasons I’m not vegetarian…not kidding:)
I’ve written about Molly Wizenberg before on the blog and featured her book, A Homemade Life, and her Pasta with Fried Proscuitto, Parmesan and Butter recipe. I love love love this lady and her words…the personal life stories she recounts in her book using recipes from her past are truly magical. She also owns a restaurant, Delancey, with her husband in Seattle…which I will definitely visit the next time I am in the upper west side of the US of A.
Last but not least, one of my most favorites, Karen Mordechai of Sunday Suppers. Not only does she take fabulous photos of food, she also is living one of my dreams…Sunday Suppers are combined cooking/dining experiences, pairing friends and food. She hosts classes in a loft in Brooklyn, NY, that feature local Chefs. “The food is market fresh, local and organic and the approach is to create seasonal and fresh meals together.”
THIS is what I want to do…such a perfect blend of two things that I love…food and people. Karen hosts these classes for folks to come prepare, cook and eat some of the most exquisite recipes I’ve ever seen. It doesn’t just stop with the food…she incorporates beautiful floral arrangements, place settings, designed menus and details and then usually includes a take-away of some sort…this is one of my favorites:
Honey Fromage Blanc
One day, I will host my own supper club like this…hopefully one day soon when I can get my stuff together. How fun would that be?! So I hope you can spend some time perusing these fantastic blogs and if you have any favorites of your own to share, do so in the comment section…I am always looking to add to my collection of food blog favs.
Happy Thursday!
I would say Happy Friday, but waking up to the devastating news of the earthquake and tsunami in Japan, it just feels wrong. My prayers are with the families that lost friends and family in this tragic disaster. You can see the latest on the tsunami and the after effects here.
So in an effort to lighten and brighten your Friday today, I’ve been noticing some beautiful colors popping up in our yard over in Rock Hill…our yellow daffodils have finally sprouted up! For the last three years, that has been our sign that spring is indeed JUST around the corner. When I think of spring-type foods, I immediately think of clean, crisp, simple flavors so this week, I am featuring a few different slaw recipes for you to try this season:
Cucumber Jicama Slaw via Martha Stewart – Click for Recipe
Ramen Coleslaw via AllRecipes.com – Click for Recipe
For my friends who speak “Vegan-ese” Here is a YUMMY
Seedy Tahini Vegan Slaw via Healthy Happy Life
and finally my favorite featured slaw courtesy of my chef brother-in-law, Aaron Masanotti…
his FAMOUS (well, famous to me) Apple Cabbage Slaw
{source}
Apple Cabbage Slaw
Ingredients
2 granny smith apples, peeled and julienned
1-1/2 tbsp. red wine vinegar
1/3 cup mayonnaise
1/2 tsp. allspice
1/8 tsp. cayenne pepper
salt & pepper to taste
Directions
Combine all in a bowl, refrigerate up to an hour
Enjoy!!
Happy Shrove Tuesday/Mardi Gras/Fat Tuesday to you today! As I mentioned in the previous post, being raised Southern Baptist, we never recognized the Lenten season. It was until college and my exposure to different people from different cultures, religions and denominations before I came to learn about this season. For the longest time, I just thought it was a time where people just gave up stuff…for the most part, it was chocolate, sweets, tv, etc., but then I learned there was a LOT more to this whole Lent thing. So for those interested, here is a quick snapshot history lesson on the season of Lent:
What is Lent?
Lent in the Christian tradition, is a time of sacrifice for Jesus leading up to Easter. Traditionally, Lent is the preparation of the believer — through prayer, penitence and self-denial — commemorating the Holy Week of the Death and Resurrection of Jesus. The Lenten season usually lasts around 40 days (leading up to Easter Sunday). The 40 days represent Jesus’ time in the desert with Satan (see Matthew 4).
Lent officially begins tomorrow on Ash Wednesday and ends on Holy Saturday (day before Easter Sunday). There are various traditions regarding Lent. Some groups observe eight weeks (excluding Saturdays and Sundays) for a total of 40 days of fasting. Most stick to the traditional fasting from certain foods or activities every day (excluding the Holy day – Sundays) until Easter Sunday.
Why fast or “give up” something for Lent?
For the longest time, I just thought people gave up stuff as a “crash diet” before bathing suit season started…no really, because most people I knew where giving up desserts or chocolate or eating real food in general…arguably…most of these people were girls.
But the actual tradition of fasting during this 40 day period is supposed to be an act of penance or repentance. The three traditional practices for Lent are prayer, fasting and “almsgiving” which basically means giving to those without.
In my little experience, I usually try to pick something that I have become seemingly “dependent” on for some reason or another. Last year, it was coffee…but folks, because I love my friends and family too much to put them through that again, I won’t give up coffee again…I have however decreased my intake from the normal (okay, normal to me…excessive to others) 5 cups a day to just 1 cup a day.
So I think, when trying to decide something to fast from, try to pick something that you really find yourself hard-pressed to give up. The reward is being less dependent on things so fleeting and more dependent on God…I mean because technically, when you give up something in a fast, you are supposed to pray through that fast for strength, etc…
Photo by Chris Graythen/Getty Images North America
So why does everyone eat pancakes on Fat Tuesday and is Mardi Gras really just a way for girls to lift their shirts for beads?!
Wow…to think about the craziness that is Mardi Gras in New Orleans…one day I would like to go just to see it in person…not the boobs, but the crazy costumes, parades and to eat the delicious food. Traditionally Fat Tuesday is Mardi Gras in French…or some refer to today as Shrove Tuesday. The word shrove is to shrive, which means to obtain absolution for one’s sins by way of confession and doing penance. In the old days, Christians were expected to go to confession in preparation for the penitential season of turning to God…moreover releasing high spirits before the somber season of Lent…can you say Mardi Gras?!
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Popular practices on this day include wearing masks and costumes, overturning social conventions, dancing, sports competitions, parades, etc. Pancakes are a traditional food for Fat Tuesday. Pancakes and related fried breads or pastries made with sugar, fat and eggs as the “indulgence” before the fast…to “plump” up before you “give” up.
Hope this little “history” lesson helped you understand the basics of this Lenten season. I still haven’t decided what I am giving up yet…Facebook, however, is still in the running. I do know that I will consume some yummy pancakes and delicious Mardi Gras food at work today, along with kicking the eighth-graders’ butts in the annual eighth-grade vs. MS faculty basketball game this afternoon.
What are you giving up for Lent this year? Are you going to eat pancakes today?!
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