a homage to adventure & plant-forward eating
This is the first non-vegetarian recipe I have ever shared here on Olive + Wisteria. When I started eating meat again in fall 2022 after five and a half years as a vegetarian, it took a while to get used to. During this transition period …
Whenever I get together with my two good friends Riley and Camryn we always make sushi. See the thing is, as a group we are quite difficult to feed. Riley is a pescatarian, Camryn is allergic to dairy, but eats meat and I don’t eat meat and …
Today was my official last day as a ski instructor. It was a perfect last day too. The sun was shining, conditions were great and it wasn’t cold at all. This was my fifteenth season on snow, my seventh on staff and my fifth as a ski instructor. I started volunteering with the ski school when I was twelve and I did that for a couple years. When I turned fourteen I was offered a job as an assistant, and when I turned fifteen I took my level one and became a CSIA certified ski instructor. Between Christmas camps, New Years camps, the year 9 week program and March break camps, I’ve taught a lot of kids over the year. It’s definitely been a challenging job because let’s face it, little kids are exhausting and I almost always have ages 3-5. Needless to say, my back is very sore and my patience is not what it was 9 weeks ago, but I did have fun. As much as I complain about teaching, I did enjoy it. Continue reading Roasted Squash Noodle Bowls with Miso-tahini Sauce
Lots of exciting news to share. First thing’s first, this past Friday my big sis left on her big Scottish adventure. Emma is on exchange in Scotland for the next five months. I am hopeful that I will have a chance to head over to the …