So excited

Why? Because tomorrow is my first opportunity to go to my local farmer’s market!

Seeing all the farmers line up with their produce and fresh flowers, the popcorn stand, and the family that sells crepes is something I look forward to every year.  My mom and I always go together and even though it’s a small market and we’re usually only there for half an hour, it’s one of my favorite parts of the summer.

Today I woke up revving to go apply for more jobs, so I was up by 9 ready to take on the world.

ImageBreakfast this morning was scrambled eggs with parmesean cheese, Ezekiel toast with raspberry jam, and some fruit that I had leftover from an Edible Arrangement that I received the other day (thanks, boyfriend, for the thoughtfulness!)

Confession: I’ve always wanted a melon baller.  I don’t know what it is but fruit is so more much fun when it’s little spheres you can just pop into your mouth. Like nature’s skittles 🙂

I spent the rest of the morning and early afternoon applying to jobs in Chicago. I found some great positions in the city that I’m completely qualified for, so I’m feeling content with how the day went.  I revamped my LinkedIn account (if you’re looking for a job and don’t have a LinkedIn, go get one right now!) and I’m feeling all kinds of professional.

I took a quick break for lunch which was an easy black bean burger with onions, tomatoes, lettuce, and carrots.  Oh, also, my condiment bowl.  Anyone who knows me KNOWS I go through ketchup like water and almost always have a small bowl of it on the side of any meal.  It’s definitely going to keep popping up on the blog so here’s your warning.


I spent the rest of the afternoon unpacking my college stuff (yes it’s been over a month since I moved home).  Before I knew it I had just two hours before I had to be at work! I sprinted out the door for a quick 4 mile run.  It was a nice run along a shady path, so no problems there.



Thanks to the man upstairs for another beautiful run!

Before work I cooked up some zucchini bites that I could snack on for the rest of the week.  It’s a pretty easy recipe:

Zucchini Bites

Preheat the oven to 400 degrees


  • 2 medium zucchinis, sliced into 1/4 inch pieces
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesean cheese
  • olive oil

I tossed the zucchini slices in olive oil (enough to coat each one) and then dipped them into a bowl that contained the cheese and breadcrumbs.  They don’t get totally coated but that’s okay, they don’t need to be!  They come out delicious because they aren’t overwhelmed by cheese, breadcrumbs, and oil–it’s a great balance and a delicious snack.  Stick them in the oven for 20 minutes or until the zucchini gets crispy, and snack away!  I’m enjoying a few as I type this after work 🙂


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