That lovely mid-week beach break for the Fourth of July sure did allow the weekend to sneak up on me!
I’ve been looking forward to this weekend for quite a while now because I’ll be heading to Orlando for the day tomorrow to celebrate my best friend Laurel’s 27th birthday! (Orlando friends, a trip to 4 Rivers is on the agenda. Can’t you see why I’m so pumped!?)
Aren’t we a vision in our ‘80s formalwear? I am still in love with Laurel’s crimpy bangs. She was slammin’!
I cannot wait to see Laurel and two of my college girlfriends, Leah and Cherayne, tomorrow. I have a feeling there will be lots of talk about our end-of-August trip to New Orleans for Leah’s bachelorette party. If you’ve ever been to New Orleans or live there and have any awesome bachelorette party recommendations (restaurants, bars, activities, etc.), I’d love to hear them!
Tonight I’m also looking forward to dinner plans with two of my girlfriends and our husbands. This weekend should be an all-around good time!
Lunch today rolled around rather quickly thanks to a very productive morning.
I made myself a bowl of chicken and vegetables (Brussels sprouts and broccoli), sautéed in Garlic Gold meyer lemon vinaigrette and sprinkled with chopped cashews.
It’s amazing what the simple addition of a handful of nuts can do to an otherwise basic meal. They kicked this chicken ‘n’ veggie bowl up a notch, that’s for sure!
See ya when it’s officially the weekend!