Question: Does anyone know if there is a way to make my old blog address automatically redirect to my new domain site? I asked bluehost & they said no.. but I’m hoping someone knows something different.
If not, oh well. I’ll just create a post at the old site re-directing to here.
I didn’t have any time tonight to work on the new blog. We just got home from a friends house and I’m about ready to crash. Thankfully they live w/ in walking distance =)
Today was a rest day for me. I thought about running, but then when I got home I got busy doing other stuff and running fell by the way side. Oh well, maybe tomorrow night on the treadmill.
OH OH! I found out there is a Zumba class some what near by that doesn’t require me to be a member at a gym or anything like that. It’s only $5 a class and it’s on Thursday nights. So that’s cool. I might want to try that out! I’ve always wanted to try Zumba, but #1 I’m pretty uncoordinated, #2 I don’t belong to a gym.
So I swear I will not make posting my outfits a habit, but I really liked this outfit. Uhm, I realize these pictures are not the most flattering, hello muffin top. I don’t actually have a muffin top (in these shorts). I really love the sandals. They are totally not my style, or not something I would have worn last year. Maybe 26 is the year I dress my age?
Dinner: I made a new recipe tonight, and I wanted to share it. Chris said it was his new favorite meal, so I thought that was worthy of sharing. I didn’t create this recipe. I got it out of a Rachel Ray magazine. (My Grandma bought me a subscription to her mag for Christmas..suh-wheeet!)
Anyways. The recipe:
1 cup long-grain wild rice (I used white, I couldn’t find wild rice)
1 lb mild italian sausage (casings discarded)
2 green bell peppers (I used red, I thought I had green..I didn’t)
10oz pkg of white sliced mushrooms
1 red onion chopped
In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the bell peppers, mushrooms and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss.
– Easiest recipe ever, and it is seriously SO tasty!
I borrowed this image from Rachel Ray, trust me, her picture is SO much better!!
Hope your Hump-Day was grand!
Life is Beachy Keen 