New "Home"

So, here we are!!! We just moved to our new city and i really feel like i am in this big daze. who knew i would ever live in the mid-west?? we are still unpacking our little condo...i'm having trouble feeling at home there because i know we will be buying a house in the next year. so, i really feel like this condo is temporary...which is kind of a bummer. i'm so ready to feel at "home." we haven't really been "home" since september. i don't know how much more of the vagrant lifestyle i can handle!

We have been here exactly 7 days today. I haven't really gotten out of our neighborhood yet...haven't needed to with trader joes, panera and target all 1 mile away. so, in the 7 days we have been here, these are some important notes...

1. bunnys roam around here like squirrels. it's like heaven.
2. everyone is SUPER nice. like really nice. i am very very impressed.
3. sweet tea is non-existent.
4. girls dress cute here, which is exciting since i love to dress up. in maryland, girls did NOT dress up and i stuck out way too much when i wanted to wear a sun dress. so, i had to "dress to mesh" and i hated it.
5. forever 21 is literally a mile away from my house. nuff said.


i made my first home made meal last night and it was DELICIOUS. I decided to make bbq pork quesadillas and avocado salad. i stole the avocado salad idea from the most amazing food network chef ever, Ina Garten.

BBQ Pork Quesadillas and Guacamole Salad

1. Put Pork Roast (any size will do. i used a 2 pound roast) in the crock pot. Cover with 2 cups barbeque sauce and 1/4 cup water. To keep it easy, you can use bottled sauce. Put on low for 8 hours. Eight hours later stir in 1 cup frozen corn. Let heat through.

Heat skillet on stove. Melt a little butter on skillet. Place one tortilla on skillet and cover with handful of grated cheddar cheese. Then put as much pork on tortilla as you would like. Cover with second tortilla and flip when done.


1. Chop 1/2 yellow bell pepper, 1/2 pint of cherry tomatoes, 1/4 onion.
2. Mix in the zest of 1 lime and pepper and salt.
3. Mix in 1/2 can of black beans - drained and rinsed.
4. Mix in 1 avocado cubed.
5. In a separate bowl, juice the lime and whisk in about 1/4 cup olive oil along with a good amount of salt and pepper.
6. Toss the lime vinaigrette lightly into the salad.

Serve with the quesadillas.