Yummy Food, Blonde, Books, BNA, and 23 weeks

Hey friends!! Happy hump day! I feel like this week has already been a doozy and is moving so slowly. We have some fun plans this weekend so I am really looking forward to Friday. We also just booked a little babymoon for next month, which is fun to have something to look forward too! We still both aren’t comfortable flying just yet so we will be driving. 🙂 I’ll share more about our trip later.

We got to see our aunt that was in town last week and have a little family dinner at Paloma Blanca. It is an upscale mexican restaurant in town and it never disappoints. I got the shrimp tacos. 🙂

23 weeks last Thursday! I know I still have a long ways to go, but I am starting to see the finish line, which feels good, because I feel huge! LOL.

The 4th out of 5 Colleen Hoover books I have read recently. I finished this one in two days. It was so so so good. My favorite so far.

Did I ever show yall this? If you have been to the Nashville airport, you would recognize this carpet. They did a big renovation at the Nashville airport a couple years ago and tore up this iconic carpet. They made it into floor mats and my dad got us each one. 🙂

Last weekend we explored a new-to-us park, Medina River Natural Area. It has miles of paved and unpaved travels along a river so we hiked a few miles with the pups and ofcourse, we let Riley fetch some sticks in the river. He’s our water-loving doggie. Tito and Callie prefer land. 🙂

I am still obsessed with potatoes/homemade fries right now and eat them a few times a week for dinner. I accidentally made the yummiest salad the other night for dinner, which consisted of: arugula, strawberries, pumpkin seeds, pecans, herbed-goat cheese and a champagne vinaigrette. It was soo tasty.

My husband and I have both been loving tuna salad lately. He loves a tuna melt on an english muffin and I have been making these tuna salad lettuce wraps for a quick and easy week day lunch (I add avocado, tomato and provolone cheese). I don’t measure ingredients or follow a specific recipe for the tuna salad, but just eye ball everything: 3-4 cans of tuna (packed in water), avocado oil mayo, dijon mustard, celery, onion, garlic, lemon juice, salt and pepper. This lasts us like 3 or 4 days.

If you have been around for awhile, you know that I like to highlight my own hair a few times each year. Well, it was time. I usually just buy a highlighting kit from the drugstore, but I saw someone use the below two products and decided to give it a try. It makes a lot so you just use what you need and then I have more for next time when I am ready to do it again. It’s just 1 part quick blue to 2 parts developer. Mix, apply and leave on for about 45 minutes. Easy peasy. I just got these both off of Amazon.

A little blonde refresh always feels good!!

I hope you all are having a fantastic week!! I’ll be back soon to share the finished coffee station/table/nook project… it is almost done!! xoxoxo

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