The Possibility in Possibility

Hi all-

  Many posts here at C&C are geared toward the fearless fashionista with confidence of steel and four-inch heels, but I thought it necessary to switch things up a little.

Why? Because not everyone is born with the innate ability to conquer the world, or even a hot yoga class for that matter.  Sometimes you feel unsure, unsteady, or like the world is working against you. Sometimes you let someone cut in front of you at Starbucks and they order the very last chocolate croissant. Sometimes you walk into work and wonder why your manager is in a bad mood for the THIRD day in a row.  You wonder why some people don’t like you. You question your adulthood because you have no idea how to clean an oven. You try hard, but it isn’t paying off.

Well i’ve got some news for you: it’s okay. 

Not to sound so sagacious here or anything.  I’m one hundred percent in the same boat.  However, this year in particular has taught me that it’s okay to not have it all figured out right now.  At twenty, i’m at the opportune age to make the biggest, and arguably the best mistakes of my life.  The ones that will teach me who I am, what I want, and hopefully lead me straight to a fully satisfying and excitingly enjoyable life. View the uncertainty as prospect. Take a second to see the possibility in possibility.  Put off school for one year.  Move to a new city.  Make new friends.  Wear what you want without caring what anyone thinks. Do things the wrong way. Eat a doughnut.  Read.  Travel.  Document the journey.  Make confident* decisions knowing that there is a reason why you are where you are right now.

*(a note on confidence: the dictionary describes this word as certitude and/or assurance. Now, I don’t mean to correct the dictionary people here [by the way, who actually writes the definitions for dictionaries?? Brackets are supposed to go inside here right? I think they’re the second level of secondary information. The “parentheses of parentheses”, if you will.] Anyway, in my book [or dictionary], confidence has absolutely nothing to do with being ABSOLUTELY sure. About anything.  It’s about having enough faith in something to give it your full trust, and LOOKING like you’re sure on the outside. For instance, I was completely confident a few minutes ago while ordering a grande nonfat caramel macchiato no whipped cream with an extra shot of expresso, when in reality I just heard that in a movie once and was hoping it would turn out like the creamy brown and white beverage i’d been imagining ever since…[it did, by the way].  The point is, being confident is a choice and a state of mind, as well as a fabulous asset.)

F. Scott Fitzgerald once said, “For what it’s worth, it’s never too late to be who you want to be. I hope you live a life you are proud of.  If you find you are not, I hope you find the strength to start all over again”.

Don’t wait for it! Your life is waiting to be filled.  Think: What do you really want to do? How will you get there? What will you wear?

Thanks for listening.  Now go ahead and jump into all that possibility (and look good while doing it!)



Praise the Gourd: Spaghetti Squash 101


The spaghetti squash hype is no secret these days. Jump on the bandwagon and find out why you should be eating it! 

First off, what the devil is a spaghetti squash? It’s a yellowish type of squash that contains seeds and a stringy center that, when heated, can be scraped out to resemble noodles.  Although the stringy center resembles spaghetti noodles, the consistency is a bit more grainy and firm.  The end result is a gluten free pasta and casserole alternative, perfect for those of you jumping on the gluten-free bandwagon.

As I Googled preparation tips for this type of squash, I was surprised.  People know how to cook this stuff six ways to Sunday.  I chose a simple method considering it was my first time. It mimics a traditional spaghetti and meat sauce recipe. Enjoy!


Heat your oven to 400 degrees. Cut the squash in half (this can be super tricky, so get a firm grip on one side.  I used a kitchen rag).  Place the squash flat side down in a large baking pan and pour about 1/4 cup of water in the pan (just enough to cover the surface of the bottom)


Cook time varies on squash size, but about 30 minutes is usually good.  You want to be able to scrape out the ‘noodles’ without much force


using a fork, horizontally scrape out the noodles on both halves of the squash.  The skin is very hot after baking in the oven, so bring back that kitchen rag you used to cut the squash so you don’t burn yourself!


I sautéed one package of lean ground beef and seasoned it with Publix Total Seasoning Blend, salt, pepper, and garlic salt to taste.  Any kind of sauce works with this recipe, but I used traditional vodka sauce for a creamier taste.  I also aded salt, pepper, and butter to the noodles.  Add a bit of shredded parmesan cheese and you’re good to go!

Yields about 3 large servings