Organizational Behavior

I haven’t used an online journal/blog to show my everyday finds and express my random ramblings on how much I dislike or like something in over 5 years. LiveJournal used to be my escape for things like this—then came MySpace and Facebook, where the only things you see are vanity photos and repeated statuses giving a play-by-play of EVERY football game. Where did the love for words go? I remember taking photos in high school and having it inspire a short paragraph or two (vice versa)—social media is stripping us of creativity.

My Organizational Behavior class is the sole purpose of me writing in this blog again, and has reignited the fire in me to continue expressing daily thoughts on here. First off, I should catch you up:

                I am currently a senior for my undergrad and am planning on attending law school, if my brain allows me to. I work for a law firm in McAllen and can honestly say that this is the first job I feel challenged at, accounting for 3yrs grew old. My relationship with Raul had grown and continues to grow solid every day. We celebrated out 5yr anniversary in New York this September/October and saw a band I never thought I’d see in my lifetime—Portishead. It was an amazing experience and I am glad I was able to have Raul by my side.

Since this blog is pretty much going to be a glimpse of my 20’s, I think I shall list certain interests to compare to the interests I have when I stumble upon this blog years down the line. I am currently obsessed with The Office, Parks and Rec, Community and want to live a How I Met Your Mother’esque life with friends. I am looking into buying a keyboard to learn how to play piano and looking into trying Pilates for the first time. I’ve replaced my handbag obsession with shoes (which are much harder to wear than throwing your sh*t into a bag), and have (and always) loved leopard this season! Since the transition from old bulky digital cameras to cell phones with built-in cameras and to my iPhone 4, I have complied over 3000+ photos on my camera roll (in 2mos!). It is much easier to just take the picture right then and there with a phone. I do not care to share them on FB but will be posting periodic updates here with photos and random thoughts and questions. I suppose I will end this here and update soon.

Until then…I leave you with a glimpse into my trip to NY.

Fifth Ave, NY - September 30, 2011

Liberty Way, NY - September 30, 2011

Wall Street protester - September 30, 2011

Wall Street protester - September 30, 2011

NYC Taxis - September 30, 2011

Time Square, NY - September 30, 2011

This is the firehouse that came out in Ghostbusters :)

September 30, 2011

Central Park - October 1, 2011

Central Park Lake - October 1, 2011

Strawberry Fields, NY - October 1, 2011

4361.

6 months ago
Work and school have consumed me…where did my life go? When did I stop making time for myself? Is there such a thing as a life organizer? :-/

Work and school have consumed me…where did my life go? When did I stop making time for myself?
Is there such a thing as a life organizer? :-/

9 months ago
no description needed

no description needed

1 year ago
4.9.11

4.9.11

1 year ago
Coheed & Cambria 4.9.11

Coheed & Cambria 4.9.11

1 year ago
Christmas morning with my <3

Christmas morning with my <3

1 year ago
Lights are up&#8230;ornaments tomorrow :)

Lights are up…ornaments tomorrow :)

1 year ago
onlycupcakes: Blackberry cupcakes with blackberry frosting via Confessions of a Foodie Bride. These look delicious and seasonal, perfect for spring! Here is the recipe they used, Im sure you could substitute the berries of your choice in for blackberries if they arent your fav/you cant find any! Blackberry Cupcakes with Blackberry Buttercream Frosting 3 6oz packs blackberries 1/3 cup milk, at room temperature 6 large egg whites, room temperature 2 tsp lemon juice 2 1/4 cup cake flour, sifted 1 3/4 cup sugar 4 tsp baking powder 1 tsp salt 12 Tbsp unsalted butter (1 1/2 sticks), softened 1 recipe Blackberry Buttercream Frosting, recipe follows Preheat oven to 350 degrees and prepare two muffin pans with liners. Puree blackberries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the blackberries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frosting. Your mileage may vary but you should have ~2/3 cup of blackberry puree leftover. In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds. Fill cupcake liners ~3/4 full. Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Let cupcakes cool in pans and then transfer to a covered plate. Yields 24 cupcakes Adapted from Cook’s Illustrated Classic White Layer Cake Blackberry Buttercream Frosting 2 sticks butter unsalted butter, softened 1/2 tsp vanilla 1/4 tsp almond extract 5 cups confectioner’s sugar 1 Tbsp meringue powder pinch of salt 1/4 cup blackberry puree Cream butter and extracts until smooth. Mix in confectioner’s sugar, meringue powder, and salt and beat 2-3 minutes on high. Add blackberry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner’s sugar or water.

onlycupcakes:

Blackberry cupcakes with blackberry frosting via Confessions of a Foodie Bride. These look delicious and seasonal, perfect for spring!

Here is the recipe they used, Im sure you could substitute the berries of your choice in for blackberries if they arent your fav/you cant find any!

Blackberry Cupcakes with Blackberry Buttercream Frosting
3 6oz packs blackberries
1/3 cup milk, at room temperature
6 large egg whites, room temperature
2 tsp lemon juice
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened
1 recipe Blackberry Buttercream Frosting, recipe follows

Preheat oven to 350 degrees and prepare two muffin pans with liners.

Puree blackberries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the blackberries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frosting. Your mileage may vary but you should have ~2/3 cup of blackberry puree leftover.

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds. Fill cupcake liners ~3/4 full.

Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Let cupcakes cool in pans and then transfer to a covered plate.

Yields 24 cupcakes
Adapted from Cook’s Illustrated Classic White Layer Cake

Blackberry Buttercream Frosting
2 sticks butter unsalted butter, softened
1/2 tsp vanilla
1/4 tsp almond extract
5 cups confectioner’s sugar
1 Tbsp meringue powder
pinch of salt
1/4 cup blackberry puree

Cream butter and extracts until smooth. Mix in confectioner’s sugar, meringue powder, and salt and beat 2-3 minutes on high. Add blackberry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner’s sugar or water.

2 years ago
2 years ago
”

What I hope most of all is that you understand what I mean when I tell you that, even though I do not know you, and even though I may never meet you, laugh with you, cry with you, or kiss you, I love you. With all my heart, I love you.

2 years ago