Guys I have been super M.I.A. lately. This semester has been a rough one, filled with many ups and downs. I managed to somehow (sort of) survive taking five classes, doing a semester-long internship, and work (about) every other weekend at my regular job.
My internship with WNPR was amazing! Everyone I worked with was so nice, and I learned so much along the way about producing live radio. I actually (with the help of everyone there) was able to produce my own show by the end of the internship, check it out here!
Well, I really wish it didn’t have to end, but as the saying goes… all good things and all that. So, now I am done with the semester, with only two semesters left before I graduate. Yay!
In August we welcomed two new members to the family, Duke & Layla. They are German Shephard Retriever mixes. It was also Max’s first semester as a transfer student at QU with me.
Aren’t they just the cutest! Well, they are actually a big handful! Now, they are over 50 pounds and still growing!
October was filled with allergy safe Halloween treats, tons of New Haven walks, and Claire’s Corner Copia for a coconut cold brew.
Pumpkin spice whoopie pies from Claire’s, Sugar Cookies made with a Minimalist Baker recipe, and Pumpkin Pancakes pictures above.
November brought Thanksgiving! And, we had a ton to be thankful for over here. Two new fur babies, tons of allergy free food, and all the amazing opportunities we have been given.
Allergy-free Waffles, my Allergy-free Thanksgiving dinner (blueberry pie, mashed potatoes, green bean casserole, turkey, and candied yams), The Greater Knead allergy free bagels with Tofutti vegan cream cheese pictured above.
Well, now here we are, two weeks into December and we just finished up with finals. Now, we patiently wait for our grades, while biting our nails to the quick. It was really great having Max join me at school, and I can’t wait to see what next semester brings!