NYC

I have become completely infatuated with the idea of moving to NYC after graduation. The city is so rich in everything. It just breathes and sighs and whispers. Everything. Sometimes it feels like its yelling at you but its a place you can pause and watch everything spin around you. I think it is perfect for me.
Phase II: Find a job there
Phase III: Find an affordable, fabulous apartment

Book Club!

Delta Zeta started a Panhellenic Book Club! First book is The Help. I heard so many great things about it, I can't wait to start reading. I just finished the 3rd book in the Bridal Quartet which was awesome, I am so anxious for the 4th!

Game Weekend!

I can not WAIT for the Clemson Tigers vs. Auburn Tigers game this weekend! Brandon Maye (#20) will be back after a knee injury and ESPN Game Day will be there. Plus I get to stay in Columbus with a pretty cool guy.

Mini Chili Bowls

Can't wait to try this! I have my favorite vegetarian chili recipe and then these mini bread bowls make it look so much better!

Favorite Chili:

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (1.7-ounce) package chili seasoning
1 (28-ounce) can diced tomatoes, undrained
1 (15.25-ounce) can yellow corn, rinsed and drained
2 (15-ounce) cans chili beans, undrained
1 (15-ounce) can kidney beans, rinsed and drained
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
Toppings: Hot sauce, chopped onions, sour cream, shredded Cheddar cheese

1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.