What to do with a DMA in saxophone performance…

Well, you can be a saxophone professor or you can play in a professional ensemble or…

Here’s hoping you can also be a Squatcher with an English degree!


Just in time!

Drew gets back bright and early tomorrow morning, so I’m finishing up the tuna today with a Tuna, Artichoke, and Basil Stuffed Potato. Very yummy! I halved the recipe and had one potato for lunch and one for dinner – I think the starch of the potato balanced out the tuna flavor much better than the tomato did last time.

My brief affair with canned tuna fish has come to an end, but it was nice while it lasted!

Arthur misses his boyfriend! (And Josephine is adorable.)

While Drew is away fishing in New Orleans, Arthur has spent every single possible moment asleep in his dirty laundry basket. It’s obvious that he’s pining for him!

Josephine, on the other hand, has spent every single possible moment asleep on her side of the bed (i.e., the side that was stolen by Drew). She’s so cute (even in bad lighting)!

Springy nails!

I was up late last night watching the basketball (both the teams I was rooting for lost – MSU and the Cinderella team, FGCU) and figured I’d multi-task by painting my nails a lovely spring color:

I went with Sally Hansen’s Deep Purple and the sparkly Sugar Plum Fairies Gone Wild by OPI.

While the cat’s away, the mice will…

…eat tuna!

Drew is off on a boys’ fishing trip in New Orleans which means I’m back to just cooking for myself which means I can indulge in all the canned tuna I want! In an attempt to be healthy, I skipped my favorite tuna pasta in favor of this Breadless Tuna Melt:

It was a really clever idea, but I think it was actually a little bit too much tuna all at once, even for me – I think I need the bread or carbohydrate (in the case of the tuna pasta) to cut the tuna flavor.


This Buzzfeed post about budget vegetarian dinners has been calling my name for a while now, so I finally caved and made Whole Wheat Pasta with Butternut Squash and Roasted Garlic Sauce.

It was good enough, but I have to be honest, it wasn’t entirely my favorite thing in the world, especially as a leftover – mostly I think my palate is just not refined enough for whole wheat pasta. Like most things that are healthy for you, it’s just not as good as the real thing! And as a leftover, the sauce got sort of weirdly grainy. Also, it says it makes servings for 4 people, but I would say it’s more like 6 servings or even 8 (which is problematic since it wasn’t as good the next day or the day after that).

All caught up!

Yesterday Drew and I went to the market and by the time we got home, we were both starving. This recipe wasn’t super fast, but it was certainly super easy and required little to no thinking on my part – definitely a good quality when you’re hungry and just want some dinner! It’s Roasted Sweet Potatoes with Gorgonozola and Baked Eggs and it is very good!

As you can see from the picture, that’s cheddar, not gorgonzola – I knew we didn’t have gorgonzola but I thought there was some sort of cheese lurking in the fridge that I could use. Turns out it had all gone moldy except for a bag of shredded cheddar! I did end up overbaking the eggs – the yolks were hard instead of soft and runny which would have made this the perfect, easy dinner. The roasting sweet potatoes and red onions smelled so good – it was hard to wait for it to be ready!