So what if this is my second blog post ever? So what if I spent all day today trying to figure out how to reposition the header below my header below my site name so that it wasn’t a landscape of my female landscape and my mid-section?

So what if I am so paranoid about misspelling a word that I am dictionary.com-ing the crap out of simple words like “reposition”? (Because it is underlined in red, and because the editing tool on this site must only use Urban Dictionary as its data source, or something.) Shout out to my mother who is an English teacher for the spelling paranoia. Holla!!! Cause it is ever so refined to be spelling conscious, but makes every post feel rocky and rugged and re-re-re-read.

I know what you’re thinking. It’s the same thing that I’m thinking. So what? What does this particular individual have to say to me that is different from what the other 85 million bloggers are saying to me? I think the short answer is this– I don’t. I don’t necessarily have anything heart rending, or revolutionary, or revelatory to say here. What’s the logic behind blogging then? You may ask. My answer: voice.

What I do have is my voice–  unique, individual, authentic, utterly my own. What you get will be a little of everything. A little bit of style– yes, I’m interested in doing some outfit posts and discussing interior design, a little bit of substance– including recipes, Science Friday experiments, and adventure updates, with a dash (or more) of self– me!

I don’t have an outfit post ready for you, or a sturdy and stylish piece of furniture I want to share yet, or a perfectly configured, eye catching to a fault, click and shop-with-ease graphic layout for you to gaze upon.

What I do have is this guy:

He’s my secret weapon, you guys. He is the man behind my site logo:

Because kids, this is what I cooked up on WordDoc.X with their drawing tool:

Laughable. And sort of cave-manish, if I do say so myself. And what I also have for you tonight is a fabulous recipe, and by fabulous I mean, quick, delicious, and totally taken from my favorite food site to which I subscribe (shameless plug, but not so shameless because I’m receiving no kick-backs to promote this wonderful goodness):

 http://www.thescramble.com/kitchen/.

Yes, what I do have is this awesome recipe for Quick Couscous Paella and Crumbled Bacon. http://www.thescramble.com/recipes/quick-couscous-paella-with-crumbled-bacon/

Ingredients for main dish

• 6 strips bacon (turkey, pork or meatless), or use diced sausage, shrimp, or drained and diced extra-firm tofu
• 2 Tbsp. extra virgin olive oil
• 1 red bell pepper, diced
• 4 scallions, dark and light green parts, sliced
• 1 tsp. minced garlic, (about 2 cloves)

• 1 tsp. curry powder
• 1/4 tsp. dry mustard
• 16 oz. reduced-sodium chicken or vegetable broth, or use one 14.5 oz. can of broth + 1 1/2 oz. water
• 1 cup frozen peas
• 1 cup plain couscous, regular or whole wheat

Cook the bacon according to package directions until it is very crisp.  (Or cook the sausage shrimp or tofu if using.)  Chop or crumble the cooked bacon and set it aside.

Meanwhile, in a medium stockpot with a tight-fitting lid, heat the oil over medium heat.  Add the peppers, scallions, garlic, curry powder and mustard and sauté it for about 5 minutes, stirring occasionally, until the peppers are softened.  (Meanwhile, slice the carrots and the celery, if you are serving them.)
Stir in the broth and bring it to a boil.  Stir in the peas and couscous.  Cover the pot, remove it from the heat, and let it stand for 5 minutes until the couscous has absorbed the broth.  Stir in the bacon. Serve it immediately or refrigerate it for up to 3 days.