That said, I wasn’t exactly impressed with my first recipe choice from the book: Butternut Squash Macaroni. It’s really good in theory, especially for people like me who have a tough time digesting dairy. The squash gives the dish a cheesy color and is keeps a creamy texture so you don’t have to use as much cheese. The problem is, squash doesn’t have quite the flavor that cheese does so it isn’t a stellar substitute. It didn't help that I had to use a four-cheese mix when the recipe called for a six-cheese mix… for the life of me I couldn’t find the “Italian six cheese mix” the recipe mentioned and maybe if I had, it would have tasted better. The flavor was just lacking a little. So I plan to try this one again because it was really simple and definitely has potential. It just needs more cheese for the mac! Oh, and I used whole wheat pasta to make it even healthier, I imagine with the lack of cheese, I should have kept with regular pasta to balance it out. The good news is I found a new favorite pasta brand that I can use next time (I'll share it with you then)>
Look how intense Matt was when giving it the first taste test.
His response? “It’s okay.” And that’s exactly what it was, OKAY. Not great and not bad, just somewhere in between. I’m confident it will be better next time.If you want the recipe, let me know and I will happily share!


Then off to Greece! I spent a few days in Athens when I was abroad for school but not nearly enough time and my true dream Greece destination is Santorini. I don’t know if I’ve ever seen pictures so beautiful!




-Climb Jamaica's Dunn's River Falls.

I wish I could have taken pictures of Matt while he was going, but I had no where to hold the camera and he did. You can bet he was yelling WAAHOOOO as he zipped!

Both of us enjoy camping and have gone with friends but have never been responsible for bringing all the gear, setting up a tent and starting a fire. We were quite proud of ourselves when we had a pretty smooth experience. We did have some lessons learned though:

