Santa Barbara

Hi everyone. I hope you're all doing well, and having a great Halloween. I can't believe that October is almost over, and Thanksgiving and Christmas are right around the corner. It's been about 2 months since I've finished chemo, and my life seems to be returning back to normal now. My hair is slowly growing back, my energy level and physical activity is up, and my taste buds are great. As for my day to day life, it's pretty boring, and usually consists of doing household chores and taking care of the dog. It may not sound very glamorous but I do enjoy it a lot. It's a nice change from being in the hospital.

I won't know what the status of my cancer will be until early December, and so my goal is to really take advantage of this open window of time that I'm well. I'd like to think that I've been making good on my promises of enjoying life, and visiting my friends and family. So far I've been to Knoxville Tennessee, Irvine, and Santa Barbara. Next week, I plan to go to Gainesville to spend time with my sister since she's over there for grad school. After that, I think I'll be able to squeeze in one last trip to Houston to see my boyfriend before my doctor appointments. I'm very blessed that I have this opportunity to see the people that I love, and I hope that you won't judge me too harshly for it. 

The girls enjoying a beautiful day at Newport Beach.

Black light bowling at Zodo's.

Just hanging out at Pardall Tunnel at UCSB. 

Halloween is one of my favorite holidays. It's the one day in the year, where it's acceptable to dress up in a fun costume, and eat tons of candy. I suppose you could do that everyday, but you'd probably get a lot of weird looks from people on the streets, and a lot of cavities. To get into the Halloween Spirit, my brother and I decided to make delicious insect treats. Don't worry though, no actual insects were harm in the making of the recipe.

Be safe, and have a Happy Halloween!

Andrew sent me the cutest Halloween Flower Bouquet ever.

Chocolate Apricot Bugs (Courtesy of Giada De Laurentiis)

• 1/2 cup chocolate chips 
• 20 (about 6 ounces) dried apricots 
• Sixty 2 1/2-inch-long pieces thin black licorice
• Special equipment: a wooden skewer 

Directions

1. Place 1/4 cup of chocolate chips in a small bowl. Place the bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
2. Gently squeeze the sides of an apricot together until 3/4-inch thick. Using a wooden skewer, make a hole through the center of the side of the apricot and thread a piece of licorice through the hole. Repeat twice more on either side of the first hole. 
3. Gently flatten out the apricot to its original shape. Dip the blunt end of the skewer in the melted chocolate and place a very small dab of chocolate onto the flat side of 2 chocolate chips. Place the chocolate chips side-by-side on the end of the apricot to form 2 eyes. 
4. Allow the melted chocolate to harden, about 15 minutes, and serve.

Chef's Note: If you're having difficult threading the licorice, you can always pull apart the dried apricot at its seam, thread the licorice through, and then flatten it back. 

Who knew insects could be so delicious and nutritious?