San Luis Obispo

For the past two years, I haven't really had a chance to enjoy Spring and Summer since I always seemed to be in the hospital. The hospital does have a beautiful garden that I walked to everyday, but when you're connected to an IV pole, and wearing a hospital gown, it's not the most pleasant thing.

However, things have already been different this year. With the news of my good health, I recently had my Power Port removed. Although I do have a deep fear of the cancer returning, and the removal being in vain, I'm glad that it's gone. I feel like my life is starting to come back together, and that there's a chance that things will be normal again. I've started by looking for jobs, and even though it's a slow process, I'm optimistic that something will come my way.

In the meantime, with the lovely California weather in hand, I've been living life with full force. I recently took a road trip with my sister Anh to San Luis Obispo. It was a great time being outside and exploring more of California, and if this is an indication of what the rest of Spring and Summer has in store for me, I can't wait! 

10th Annual CubeSat Developers' Workshop 2013 in San Luis Obispo, CA

Anh presented at the 10th Annual CubeSat Developers' Workshop 2013. The CubeSat 

Project is an international collaboration of over 40 universities, high schools, and private firms

developing picosatellites containing scientific, private, and government payloads.

Less than her first year in grad school, and she's already doing great things!

Mission San Luis Obispo de Tolosa

The mission was founded by Father Serra on September 1, 1772, and 

named for Saint Louis, Bishop of Toulouse, France. It continues to function 

as a parish church for the city of San Luis Obispo. 

The Tequski' wa Suwa (Bear & Child) sculpture was installed in 1988. It honors 

the two major life forms of the region that existed before the influx of the 

European culture, the indigenous Chumash people and the Grizzly Bear.

San Luis Obispo Museum of Art


Brushstrokes 2013 is the result of a statewide call to artists using any form of painting. This year 53 artists from all over the state submitted 120 entries for consideration.We were both very excited for the exhibit!

Schwinnderful is Cynthia Meyers first solo museum exhibit. 

If you get a chance, definitely stop by, there's free admission! 

Sandra Kay Johnson had so many beautiful silk paintings. 

Charles Paddock Zoo in Atascadero, CA

All Macaws are found in Central and South America. These colorful birds

have powerful beaks that allow them to open the hard nuts and seeds that 

along with fruit make up their diet. 

The happiest Billy Goat I've ever seen!

Slender Tailed Meerkats will often have one individual stand as look out 

while other meerkats forage for food. Isn't he so cute?

Don't we look alike?

I hope everyone is having a great Spring so far. Make sure you go outside and have some fun with your friends and family. Even though they may drive me crazy sometimes, I think I got the better end of the deal, because at the end of the day, they put up with me.

Wild Rice Stuffed Bell Peppers
Courtesy of Robert Irvine

Ingredients (serves 6)

6 green bell peppers, tops removed and seeded
4 tablespoons olive oil
1 white onion, diced
1/2 cup sliced mushrooms

1/2 cup shredded carrots

2 teaspoons freshly chopped garlic
1 zucchini, diced
1 yellow squash, diced
2 cups cooked wild rice
1 cup diced red and green peppers
Salt and freshly ground black pepper
1 cup fresh arugula or spinach
1/2 cup almond slices, to finish

Directions

1. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. 
2. Add in the zucchini, yellow squash, wild rice, carrots red and green peppers and continue to cook until the vegetables are tender. 
3. Adjust the seasoning with salt and pepper. 
4. Remove from the heat and fold in the fresh arugula or spinach. 
5. Spoon the vegetable mixture into the peppers. 
6. Wrap the peppers in aluminum foil, and bake in the oven at 350 degrees for 30 minutes. 
7. Uncover the foil and cook until topping is slightly crisp, about 10 minutes more. 
8. Remove from the oven and allow to cool.
9. Garnish with almond slides, and serve.