Hi loves! It’s been about a week since we got back from our trip to Negril, Jamaica. It feels like we’ve been back for a month…funny how that happens. Our vacation was an absolute blast! It was the first time Andy and I traveled with another couple which was super fun (and eliminated the amount of selfies taken…that’s a plus).
It was my first time at a five star, all inclusive resort. It was quite luxurious I have to say. We were treated like gold by the staff and had so many amenities that I’m not used to when traveling. It was a very relaxing vacation intertwined with lots of eating and drinking! We did do one excursion to the famous Rick’s Cafe on a catamaran cruise, which was awesome!!
I really liked Jamaica. The people are friendly and fun, the jerk chicken is delicious, and well the sunsets…the sunsets are definitely what would bring me back!
Here is a little glimpse into our week in Negril, Jamaica.
Greeted with champagne!
Happy Friday! I hope everyone had a fabulous week. It’s very slowly but surely starting to warm up a bit here in Connecticut. I even got in a walk on the beach this week, the first of the year!
I do realize that it’s Good Friday and I’m posting a recipe for steak. I’m sorry, but not really, because this dish was so unbelievably delicious. And well, I don’t think cave men and women abstained from eating meat on Good Friday. We also have been trying to really reduce our carbs over the past few weeks in preparation for…………………………………………….JAMAICA! We leave tomorrow!
Skirt Steak with Chimichurri Sauce
- 2 pounds of Skirt Steak
- Rub of choice
- 1 bunch of Cilantro
- 1 bunch of Parsley
- 2 cloves of Garlic
- 1/3 cup of Extra Virgin Olive Oil
- Juice of 1 Lemon
- Salt and Pepper to taste
Take our your skirt steak and cover it in rub of your choice. I let mine sit out for about an hour and a half. Letting the steak reach room temperature helps keep it juicy when cooking! Turn your broiler on low. Now take your cilantro, parsley, garlic, and lemon juice and place in food processor. Turn on high for about 3 – 5 minutes. Slowly start to add in your olive oil so it starts forming a sauce. Turn the process off and add your salt and pepper and then continue processing for an additional 3 – 5 minutes or until it reaches the consistency you desire.
Place your steak under the broiler for 5 – 6 minutes and then flip over. Cook on the other side for another 5 minutes. And you’re done! I never realized how juicy and delicious skirt steak is!
Why hello there! It’s been a little while since my last post (confession?). I am not going to make excuses I am just going to accept that right now I am blogging when I can find the time. And if no one is reading that’s okay. But if someone is, well I’m glad you’re here and I’m still excited to share with you!
I was sifting through some old emails this week and found my Final from Yoga Teacher Training. Part of my final was to write “What is Yoga?” to me. I always find it’s an interesting experience to read my own writing months or years later. I’m usually taken back by the wisdom that I can find in my own words when I read them after the fact. Typically as I’m writing there is always a little voice in my head saying ‘this stinks.’ Maybe that’s a deeper conversation for a different post!
After reading my ‘What is Yoga?‘ piece almost a year later, I knew I wanted to share it. It’s funny, it hasn’t changed all that much for me. What brought me to yoga, kept me coming back, and ultimately led me to become a yoga teacher is still all the same. Here’s what I mean:
What is Yoga?
When I first rolled out my yoga mat three years ago it was out of the desire to try something new and add dimension to my exercise routine. After that first 90 minutes my curiosity was awakened. I knew I had to explore this practice more. Continue reading