Pinterest Fail: Yogurt Covered Blueberries

Pinterest. For many young ladies, like myself, it’s a combination drug and time-suck. You make the mistake of visiting the site for “a quick peak,” and end up looking up from your computer, hours later, only to realize it’s dark out and you haven’t accomplished anything that day, let alone come close to achieving any of the thousand pins you re-pinned that day.

To make up for this unproductive time, many Pinterest users blog about their successes with Pinterest, hoping to become a social influencer, or be pinned themselves. Well, guess what? About 50 percent of the crap I attempt on Pinterest doesn’t work. Sure, I’ve gotten great fashion advice, skin care regimens and pasta recipes, but sometimes, it’s just a failure.

Case in point: Greek Yogurt Covered Blueberries. I thought this had so much promise. I mean, Greek yogurt + blueberries = superfood that will turn one into the picture of health. Well, I don’t know because I had all of five test berries before I realized I had wasted my time.  I won’t post the original link, because I’m sure the author loved their concoction and it worked great for them. But it didn’t work for me.

Here is why it didn’t work:

  1. Plain Greek Yogurt probably wasn’t the best choice. IF, and that’s a big if, I were to make this again, I would use a honey or vanilla flavored Greek yogurt, just to avoid the weird tanginess.


    It looked so promising.

  2. To get the yogurt to become a coat on the blueberry, you have to freeze the little superfood nuggets. Turns out, frozen blueberries turn into little chunks of ice, covered in frozen yogurt. It’s like eating ice, and I hate chewing ice.


    I truly wish this had worked!

  3. When I put them in fridge to become a little less ice-like, they became soupy, blueberry yogurt-y messes. I was not pleased.

Moral of the story – sometimes you have Pinterest success, sometimes you have Pinterest Fails.


Sunday Night Dinner: Pot Roast and Hatfield’s & McCoys

Sometimes, you just need a little home cooking on a Sunday night. So, you make yourself a pot roast.

I’m proud to say, at the age of 23-years-old, I have finally made a pot roast. I always look for a little bit of a family-feel on Sunday, which typically manifests itself in the way of a big meal and a movie. Tonight, I accomplish that cozy feeling with pot roast and re-watching the first installment of The History Channel’s Hatfields & McCoy’s. I know, I am America. I just need some apple pie and a flag.

I didn’t use a recipe for my pot roast – just a conversation with my mom and some improvising on my part. I literally just threw it in a crock pot and forgot about it.

Here’s what I did (scroll to bottom for ingredient list):

I put all the vegetables on the bottom, as a kind of bed for the roast.



 Then, I used some McCormick’s Montreal steak seasoning on the meat. Why McCormick’s Montreal? Because it was on sale for a dollar, that’s why.


Well aren’t you an adorable hunk of meat?

After I had the vegetables and the roast in the slow cooker, I mixed two cans of beef consommé and 2 cans worth of red wine together. In the words of my mom, “make sure you can taste the wine!”


Mhmm, beef juice and cheap red wine.

Pour this beef wine over the steak and vegetables (it shouldn’t cover the roast), put the lid on the slow cooker, and go.


Time to make the magic happen!

I started this around 11:00 am this morning, and by 6:00 pm, I had this beautiful sight:


Get in my belly.

I’m pretty proud. I mean, look at it, it looks delicious. I’m going to be able to enjoy this for DAYS.

Now, I’m going to settle in with my pot roast and some Hatfields and McCoys. Haven’t seen it? Watch it. I know not everyone is as obsessed with American history as I am, but this is a truly great mini-series. Watch it.


American history is my favorite.

Ingredients for the Pot Roast

  • 1, 2 pound boneless roast, trimmed
  • Steak seasoning
  • Oregano
  • ½ white onion, sliced
  • 6 cloves garlic, smashed
  • 5 celery stocks, cut into chunks
  • 1 pound Yukon Gold potatoes, cut into quarters
  • 1 pound baby carrots
  • 2 cans beef consommé
  • Red wine, enough to fill 2 cans of the beef consommé

Place vegetables at bottom of crock-pot. Place seasoned roast on top of vegetables.

Mix beef consommé and red wine. Pour over roast and vegetables, making sure the liquid does not cover the roast.

Cook on low for 7 – 8 hours. Enjoy!

Minnesota Winter Bucket List – A Progress Report

It’s no secret – I’m a Californian adjusting to life in Minnesota.  I mean, I’ve blogged, Tweeted and Facebooked about that fact pretty much non-stop since I moved to Minnesota in June. During one of my countless posts, probably about how I was dealing with winter, you probably saw my “Minnesota Winter Bucket List,” which was just a fun list of things I wanted to accomplish while living in a place where there are real seasons. For a while there, my roommate, Bekah, was helping my fly through the list. In fact, everything I was able to check off the list was thanks to Bekah. She took me sledding, made me hotdish and helped me build my first snowman. Here’s the progress I was able to make on my list:


It’s been 76 days since I made any progress on this list.

Since it’s April 20, I’m officially calling the Winter Bucket List for the year (though snow isn’t completely out of the forecast…still).  What does this mean? Will I ever go ice fishing? Will I ever develop a tactical plan for a snowball fight? Well, I guess I’ll just have to stick around for another winter!

Penne with Zucchini and a Lemon Basil Yogurt Sauce

Like many other people my age, I have a fascinating with cooking. For millennials, cooking isn’t just a mode to provide sustenance; it’s a form of entertainment. Seeing what delicious (or not so delicious) concoctions we can come  up with, and wowing our friends with our amateur skills is exciting. Last night, I wanted a little excitement, even though I was just cooking for me. I also had a zucchini that needed to be used and some left over penne pasta. I’d like to think inspiration struck at this point, but I just happened to remember a recipe from Pinterest I tested out a few months ago.  I will give myself I little credit though – instead of looking up the original recipe, I just took what I had and made it happen. Some Tyson pre-cooked chicken, chopped zucchini, onion,garlic and leftover pasta, plus a little Fage 0% greek yogurt mixed with lemon juice and dried basil resulted in a tasty dinner for one. Not gourmet (pre-cooked chicken, I know), but it was delicious and fresh.

Want to make my version for yourself? Check it out!


Pasta, cooked
Chicken, cooked
Olive Oil for sautéing
Onion, chopped
Garlic, minced
Zucchini, sliced
1/4 Fage 0% Greek Yogurt
Juice from 1/4 lemon
1 tbsp dried basil
salt and pepper to test

Saute onion, garlic and zucchini in olive oil with salt and pepper until soft. Add pasta and chicken to warm.

photo copy 2

Saute it up!

While pasta and chicken are warming, mix yogurt, lemon juice and basil in a small bowl.


Looks funky, I know!

Place zucchini and pasta mixture in a bowl, add a dolop of yogurt sauce and mix thoroughly. The, enjoy!

photo copy

Not the most glamorous looking meal, but it’s delicious, I swear!

Yep, it was that simple. Since the chicken just needed to be warmed up and the pasta was already cooked, this took me about 15 minutes. Easy to prepare, and filling!

Hey Girl, Ryan Gosling Supports PETA Now

Ryan Gosling, breaking the hearts of countless agriculturally-inclined young women throughout the world, has partnered with PETA in urging the National Milk Producer’s Federation to lead the phase out of dehorning in dairy cattle. I’m going to be up front: I LOVE Ryan Gosling and am NOT happy about his new friendship with PETA.

But hey, at least he is taking an actual interest in agricultural practices, not just supporting PETA because it is en vogue.  I mean, he hasn’t been properly educated on the process of dehorning dairy cattle. We dehorn young calves on dairies to prevent the cows from gouging each other and dairy workers later in life, and it is done in a controlled environment. By removing the horn “nubs” from new born calves, dairy producers can minimize the pain through best practices procedures, and apply numbing agents and pain control products, as well as prevent possible infection. By dehorning the calves in a controlled environment at a young age, producers can prevent the cows injuring each other farther down the road when the calves are in pastures, and not in an environment that lends itself to minimal pain and infection. Dehorning now means preventing serious injury later in life.

He hasn’t been educated, but Ryan Gosling has taken an interest. Countless celebrity PETA supporters tout vegetarianism and pose naked, which somehow tells us not to wear fur. Ryan Gosling has found a real part of dairy production, and has shown an inclination for agricultural practices. What if we all write a letter to Ryan Gosling, and outline why we dehorn dairy calves. Maybe, we can change his mind, or at least make him realize that he needs to explore both sides of an argument before heading to E! Channel.