Kitchens I <3

These are some kitchens that I have added a star to in my Google Reader. I thought that this would be a good way to round all of them up in one spot to see if there are any trends amongst these pictures. These are from the past year and a half or so, and this is just some of the pictures that caught my eye again tonight. All of the pictures link back to the original post that I got them from (if not, please let me know!) I have been waiting many years to design my own kitchen, and I am currently socking away $300 a month towards my dream kitchen. Maybe very soon it can become a reality, as my current kitchen is so ugly it makes you wonder if the woman that lived here before us wasn’t blind. But on with the beauty pageant…                                     Ooooh,...

Read More

Why I started blogging

This isn’t my first blog, but it is the first one that I am going to try and keep up with long term. I have blogged publicly, and not so publicly, since the early 2000’s, when Xanga was cool amongst the more computer literate of us in high school. Then, it was like writing a mass note to your friends without having to scribble it on paper and keep up with it until the next class started. Then it wasn’t cool, then I was so busy writing for academic purposes during colleges that writing anything else was out of the question. It was during this time (2003-2008) that blogging became as vital to the marketing and public relations toolkit as a press release or a good logo. Blogs are a way to keep your clients, consumers, and interested parties even more involved with the company than ever before. Blogs areĀ  informal, available round the clock, and hopefully chock full of the information that the viewer wants. I wish that I would have kept up with blogging, because if I had, I’d have a great portfolio chock full of writing samples. Now I am struggling to start blogging again, whereas my more competitive peers have their own URLs and fancily designed pages that they probably coded and designed the graphics for themselves. Keeping up with an organization’s social media output...

Read More

Continuing Education

Last spring, when I was contemplating my two year anniversary at the data entry job at a large national bank (that I hated), I decided to beef up my resume with some continuing education through the nearby community college. I had skills listed on my resume that in good conscience shouldn’t have even been there, but in my desperation to leave the bank as quickly as possible the skills stayed put. I figured that these classes would level out the reality of the situation. I started off by taking Event Planning, which is a simple class that I already knew most of the basics of, which was a good way to start back into school. I hadn’t had to use my brain in an academic sense in almost two years at that point, but I dove in enthusiastically. I learned some of the finer points of event planning, and some timelines that I may not have thought of on my own. Upon completion of this course, I printed out my certificate, added it to my resume, and began browsing for more classes. I was addicted to learning in a way that I was never able to be in college, what with having to split my focus between five classes, which 75% of the time, I didn’t even want to take. Now, I could design my learning in a way...

Read More

Gno turning back

I was at work last week looking for something new and interesting to make over the weekend. Right on the front page of was this little gem called ricotta gnocchi. I’ve wanted to try gnocchi since I took Italian in college and we had an Italian food day. Some go-getter in the class made potato gnocchi and I didn’t get a taste before the servings ran out. My gnocchi curiosity had lain dormant until I saw a menu for a new restaurant in Columbia I wanted to try. They had gnocchi on the menu, and I have planned to go but never made it. So, I took a weekend alone in the house and turned it into a gnocchi fest. The recipe follows, except the one change I noted: Ricotta Gnocchi Ingredients Gnocchi: 1 (8 ounce) container ricotta cheese 2 eggs 1/2 cup freshly grated Parmesan cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 cup all-purpose flour, or as needed **(I needed two 1/4 ish cups, but then again I’m in the South and it was 90 degrees yesterday) Sauce: 3 tablespoons olive oil 1 tablespoon minced garlic 1 (15.5 ounce) can diced tomatoes 1 dash crushed red pepper flakes (optional) 6 basil leaves, finely shredded Salt and pepper to taste 8 ounces fresh mozzarella cheese, cut into small chunks Directions Stir together the...

Read More

About April Blake

April Blake edits web content by day and writes by night, usually about local food, unusual flavors, and craft beer. Please follow me on Twitter, but not in real life.

Featured in



Recent Comments