So here I go… Starting a blog. Am I a “blogger” now? Sounds so typically hipster.

I’ve always had a passion for writing, yet in my 25 years of living I’ve never kept a journal (ironic, huh?). I did write an epic superhero book containing all of 20 pages, as well as a “ghost” story before the age of 12- both of which will NEVER see the light of day, spare all humiliation. Nonetheless, prepare yourself for numerous type II errors and run-on sentences. While I know what they are, I have no respect for them. I would assume that a blog is a little more relaxed than an English 2111 paper, thus my interest in starting one.

For a while now, I have tossed around the idea of starting a blog, but I didn’t have a purpose for one. I was told by a good friend that I should start a blog on hair and fashion, but this didn’t seem like enough. I have the “gift of gab” as my boyfriend of 7 years, Ryan, would say and I love to share things by word of mouth, but taking the time to sit down and write about happenings has seemed to become a trend that stopped in my teens. I guess it all started when I began fervently praying for God to help me open up about my faith, and for Him to give me opportunities to share in ministry. I didn’t quite know what he had in store, but while reading His word and burning with the desire to tell someone…someone who needed it…about His love, it hit me.

We over complicate things. My main struggle was what if I said the wrong thing? What if I led someone away from Christ because I was a bad example? I won’t lie. I’m human. I sometimes get led astray by temptation and the “easy thing to do”. Nothing hurts me more than seeing a person hate Christianity because of hypocrisy. But, I’m not perfect. No one is. And if you’re reading this now, struggling with Christianity because of the examples you’ve seen, just know: It’s not about being like other Christians, it’s about becoming more and more like Him. If there’s one thing I want to emphasize, it’s that Christianity is not a religion, it’s a relationship.

There’s so much more I want to share, but I need more topics for later blogs. 🙂 Wait… Is that appropriate? Do people put emoticons in blogs? Whatever, this week my Bible will be bookmarked in Philippians to read Paul’s letters while imprisoned. This book is so inspirational to me, because, had I been unjustly imprisoned with access to a pen and paper (or stone and chisel… whatever they used back then), I can’t say my letters would contain such hope and joy. My hope while I read this is that I learn to find the joy in everything so that my “letters” to you all can be insightful and brighten your day.

In the meantime, I leave you with a delicious recipe I tried tonight, which is a copycat for a Disney Food and Wine special.  This comes from one of my favorite blogs http://www.disneyfoodblog.com/ . Next time, I promise to include more pictures of the process, but this time I only have one of the finished product.


New England Clam Chowder

Makes Approximately 8 Cups


  • 1/2 cup (1 stick) butter
  • 1/3 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 stalks celery, finely chopped
  • 2 cups clam broth (I searched high and low for this, but no dice, so I ended up using chicken broth)
  • 3 medium-sized red potatoes, cut into 1/2-inch dice (about 3 cups)
  • 2 (6 1/2-ounce) cans chopped clams, liquid reserved
  • 1 teaspoon dried thyme leaves, crumbled
  • 1/2 teaspoon dried basil leaves, crumbled
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 4 drops Tabasco sauce, or to taste
  • 2 cups half-and-half (I accidentally got heavy whipping cream but it was just as good!)

Instructions: 1. Melt the butter over medium heat in a 2-quart saucepan. Add the flour and cook, stirring constantly, for 3 minutes. Remove the saucepan from the heat and set aside.

2. Heat the oil over medium heat until hot but not smoking in a 4- to 5-quart Dutch oven. Add the onion and celery and cook, stirring, until the onion is softened, about 5 minutes.

3. Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.

4. Add the half-and-half and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally.


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