Let the Adventures Begin!

I don’t fly a whole lot.  Really, I don’t even travel very much.  So starting my flight out of the Raleigh/Durham Airport with a final destination of Metz, France all by myself was a little nerve-wracking.  My flight to Newark was uneventful and the worst thing that happened was that my flight changed gates.  No biggie.  The problem came after we had finished boarding the plane.  Turns out there was some terrible weather in the area… so of course we had to wait on the runway for 2.5-3 hours before we could take off.  My layover in Hamburg, Germany was 2 hours.  Lovely.

Luckily I was sitting next to this super nice guy who was from Hamburg Germany.  He assured me that he would make sure everything was straight with my flight before he left the airport.  It ended up not really being a problem.  As soon as I stepped off of the plane someone was there to inform me of the new connections that I would be making and that he had already taken care of my luggage.  At this point I actually ran into a guy who was also traveling to Metz for the GTL program so we were able to stick together.

So from Hamburg we flew to Frankfurt and from Frankfurt to Luxembourg (they gave out chocolate bars on the plane from Frankfurt to Luxembourg!!).  From Luxembourg we took the bus to the train station.  This was a little tricky because we had no idea where the stop for the train station was.  Luckily a girl sitting next to us spoke English and said she would let us know when we needed to get off.  We bought our tickets and then took the train to Metz.

Our original plan had been to check into the dorms, but because of our new flight schedules we weren’t able to do that.  So instead we took a cab to a hostel and stayed there for the night.  Early the next morning we got up and took a cab to where we would be staying for the semester.

I didn’t really get here how I was expecting to, and I’m pretty sure I almost gave my parents a heart attack, but I am here!!

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Prosciutto Wrapped Scallops

My dad and my sister are currently out of town, so my mom and I have decided to take full advantage of that.  After going to the beach today we stopped by a local seafood place to pick up some fresh scallops.  We decided on some prosciutto wrapped scallops and veggies.  It’s relatively easy to make.  Enjoy!

For the Squash:

Cube the squash and put it on a cooking tray

Drizzle on some olive oil and balsamic vinegar and add some sea salt

Cook in the oven at 400 for about 20 mins.

For the Scallops:

Cut the prosciutto into strips about 1.5 inches thick and wrap it around the edge of the scallops (you can also use bacon)

Spear the scallops with rosemary sprigs.  Use the sprigs to hold the prosciutto on.

Add lemon juice to olive oil while whisking to create an emulsion.  Add a little salt and pepper.

Put the scallops on the grill and add the lemon juice and olive oil mixture while they are grilling.

Take them off once they are firm and serve!  We also had some cous cous 🙂

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Peanut Butter Oatmeal Sandwich Cookies

I’ve gotten in the habit of bringing in goodies to my summer job every Friday (I want to make sure they like me).  Recently, one of the employees recommended that I bring something with either oatmeal or peanut butter.  But hey, why not do both?

So I did some searching and found these.  They were delicious!  Next time I may even add some chocolate chips to make them extra sinful.  Here’s the recipe:

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup quick-cooking oats

For the Filling
3 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar, sifted
3 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Finally, add the oats and mix until just combined.

3. Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are slightly golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

4. While the cookies are cooling, make the filling. Combine the butter, peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Add the heavy cream and beat until light and fluffy. Using a knife, spread peanut butter filling onto the flat side of a cookie. Find a cookie the same size and sandwich the cookies together, pressing the filling to the edges.

Recipe from Two Peas and Their Pod

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Some things are meant to be shared

Well, here I am:  drawn to another type of social media.

I suppose I’m interested in creating a blog because I love telling stories.  All of my friends and family will tell you that I can tell a story multiple times and it’s always a little bit different.  What can I say… I love to embellish!

It’s not that I don’t tell the truth, I just like to hone in on some of the quirkier parts of a story and leave out most of the dull parts.  Life is too short for boring and pointless stories anyway.

These will be the stores of my adventures:  mostly nonfiction with a twist of excitement.

Posted in Just For Fun | 2 Comments