Monthly Archives: June 2011

Talk About Donuts!

Thing have been a little (okay, a lot) cray-cray over here. I’ll spare you the details, but basically I spent the better part of yesterday on the couch in complete pain. My stomach was NOT happy with me, and I couldn’t figure out why. My dad has IBS, but I’ve been able to keep whatever genetic disposal I have to it at bay thanks to the way I live (diet and exercise, my friends), knock on wood. So what could it be? Turns out I finally caught up with the rest of the women in my family and have finally inherited terrible cramps. Talk about a monthly gift!

Okay, that’s enough of that. TMI, much? Well, there is a point to my less than apetizing story. First of all, I went to yoga regardless of my stomach’s protest and ended up feeling fabulous afterwards. Sure, it wasn’t my greatest practice, but it did keep the cramps at bay for a solid 5 hours. Now that’s what I’m talking about.

Second of all, laying on the couch with no will to move reminded me (however painfully) that sometimes it’s important to slow down. I ensure that I dedicate at least one hour a day to myself by practicing yoga, but I’m not exactly one to sit still. Having no other choice but to be sedentary for the evening, I made up for some serious lost time.

Do yourself a favor and take some “still time” on YOUR time. In fact, sit back and smell the flowers a bit.

And while you’re at it, why not munch on a freshly baked vegan donut while sipping your favorite tea (or coffee) and curling up with a good book in a sunny spot? Now that’s what I’m REALLY talking about.

Homemade Baked Vegan Donuts

vegan, gluten-free, sugar-free

makes 7-9 donuts

  • 1 cup flour (can use GF)
  • 1/2 cup NuNatural’s Stevia Baking Blend OR organic sugar
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly ground nutmeg (optional)
  • 4 TBS Earth Balance (or coconut oil)
  • 1 TBS Bob’s Red Mill Egg Replacer + 3 TBS water (not GF) OR 1-1/2 tsp Ener-G Egg Replacer (GF) + 2 TBS water
  • 1/2 cup almond milk
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350*F. Grease a donut pan (or muffin tin) with non-stick cooking spray.
  2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a microwave safe dish (or in a pan over the stove), melt Earth Balance.
  4. Meanwhile, use a fork to vigorously mix together egg replacer and water.
  5. Combine melted Earth Balance, egg replacer mixture, almond milk, apple cider vinegar, and vanilla extract.
  6. Add wet ingredients to dry and stir to combine.
  7. Use a mini ice cream scoop or two spoons to dollop enough batter into each donut cavity to almost, but not quite, fill it.
  8. Bake for 10-15 minutes. The donuts should bounce back a little when you touch them, but should not be brown.
  9. Remove donuts and cool on a baking rack.
  10. Dip in icing (recipe below) and sprinkle with toppings until your heart’s content!

Simple Icing 

  • 1/2 cup powdered (confectioners) sugar, sifted
  • 1-2 TBS almond milk (start with 1 TBS) 
  1. Whisk together powdered sugar, almond milk, and vanilla extract until no lumps remain. Add additional almond milk if it seems to thick (or additional powdered sugar if it is too thin). 
*Note: for a sugar-free glaze, simply puree a very ripe banana with almond milk and vanilla extract until a desired texture is reached. Add coconut oil if you prefer it to stiffen up. 
Have a lovely day!

Bye-Bye Blur!

TGIF bloggies! I may be out for summer vacation, but that doesn’t mean I can’t appreciate the awesome feeling unique to fridays. Speaking of which, what I like to call the “summer blur” (aka the feeling where you don’t know which day it is because it’s summer and doesn’t really matter) is about to vanish from my life. Why so soon, you ask? Well, this teen finally got herself a job!

I am actually really excited for my new job because I will be working under really talented professional business men and women; it will be such a great experience! The only downside is that I start work at 7AM every morning. Not only is that earlier than my school start time, but that is also only 3 hours after I’ve been going to bed lately. Clearly something has to change!

I will also have to think about packing my breakfast, snacks, and lunch since I will be working 8 hour days and going straight from work to yoga (you didn’t think I was going to miss yoga, did you? Hehe.) Last night I found this wonderful blog, which has already inspired some of my plans. Once I get in the swing of things, I’ll try to post what keeps me fueled all day long!

For now, though, I want to savor the last of my “real” summer vacation. Tonight I’m hanging out with M, and we’re hopefully going to watch Black Swan. I know I’m a little late to the party on this one, but I refused to see it alone and couldn’t rope any of my friends into it in my sparse free time during the school year. That and I was worried that it would be too “dark” if I saw it with blaring sound and giant photo quality  in a movie theatre. We’ll see, we’ll see.

I’m also savoring the last of my leisurely pancake breakfasts. Although I can probably pack pancakes for breakfast at work, it’s just not the same as making them at home on a lazy summer morning while reading this book, which I currently can’t put down.

And if this is goodbye for now, at least my pancakes went out with a bang. They were fluffy, naturally sweet, and perfectly textured. I love pancakes that leave me feeling satisfied without weighing me down!

Raspberries and chocolate were meant for each other. I couldn’t stop mmm-ing!

Raspberry Cornmeal Pancakes with Dark Chocolate Sauce 

vegan, gluten-free, sugar-free, whole-grain

  • 1/2 cup raspberries (65 g), mashed with a fork or food processor
  • 2 TBS buckwheat flour (15 g)
  • 2 TBS corn meal (16 g)
  • 1-1/2 tsp coconut flour (4 g) (optional)
  • 1-1/2 tsp chia seeds (7 g)
  • 1/4 tsp baking powder
  • ~1/4 tsp cinnamon
  • 4-5 TBS almond milk
  • sweetener, if needed (I used 2 drops of NuNaturals Vanilla Stevia)
  1. Mash raspberries with a fork or food processor (depending on how mashed you want them; I used a fork.)
  2. Add remaining ingredients, stirring to combine.
  3. Preheat non-stick skillet (greased with oil or oil spray of choice) to medium heat. Let batter sit for a few minutes while your pan preheats. You may need a little more almond milk.
  4. Use a small ice cream scoop to dollop small amounts of batter on the pan. Flip pancakes when the edges start to firm up and the bubbles disappear.
  5. Finish cooking and place on a plate.
  6. Top with chocolate sauce (recipe below) and devour.

Easy Dark Chocolate Sauce 

vegan, gluten-free, sugar-free, raw-optional 
  • 1 tsp cocoa powder (I use Hershey’s Special Dark) 
  • 2 tsp almond milk 
  • sweetener, to taste (I used 1 drop of NuNaturals Vanilla Stevia) 
  1. In a small bowl, mix all ingredients vigorously with a fork. At first they will not seem to combined well, but keep at it and soon you will have a rich dark chocolate sauce for anything your heart desires!

I am a tried and true pancake lover for breakfast, but not everyone in my household is as well. Let’s just say when I wake up I sometimes find pieces missing from the cake I baked the previous night…

Well at least it means “the little mouse” is enjoying my cake! 😉

To curb the cake-for-breakfast eating, sometimes I even go the traditional route by baking homemade donuts and causally leaving them out. What better way for your sweet-toothed loved one to kick off a beautiful weekend morning than with the newspaper, a mug of coffee, and a freshly baked vegan donut?

Stay tuned for tomorrow morning’s post so you can feed the “little mouse” in your house, too!

Questions: what was your first job? And what’s your favorite way to savor weekend mornings (or days off)?

Have a lovely day!


Living Life: Wordless Wednesday 22.June.2011








Holding the Sun in My Hands

Okay, I have another confession to make.

Fact: I’ve had absolutely no clue what to do with all my new-found summer free-time. I can’t say that I haven’t enjoyed stopping to smell the flowers, though. No complaints, no complaints.

Does anyone else fall head over heels for flowers? Sunflowers drive me the absolute craziest. Just look at how beautiful they are! I don’t usually talk about faith, but seeing beauty like this always prompts me to thank God for the beauty He has bestowed upon the Earth. If Heaven is full of sunflowers, I don’t think it’d be half bad.

Anyway, back to the free-time thing. It’s been so nice to just de-stress and relax, but all this time has let my mind be free to wander a little too much. As in I can’t get my mind off of someone special.

I’ve mentioned M a few times on the blog already, and as you probably expect, things between us are getting quite close. I won’t go into great detail because 1. this is a food/healthy living blog, and 2. my family reads my blog (hi Nan!), but I will tell you that we both admitted we like each other.

I’ve never dated/had a real boyfriend before, so I’m not really sure where things are going to go from here. M was sweet in saying that it can go wherever I want it to go, and that he will respect that. Sweet, but not helpful in the slightest. I’m not a huge fan of labels, but sometimes it’s just nice to be on the same page, you know?

Anyway, I find it interesting that different schools, age groups, and even generations have different classifications. For example, people at my school don’t “date,” but they do consider themselves “dating” or “boyfriend/girlfriend.” However, at a nearby school school, the teens “go on dates” with different people but don’t always consider themselves “dating” or give labels to the person of the night. SO confusing!

Now I’m sure you understand why my head’s felt a little dizzied. To compensate and try to keep my mind from spinning, I’ve been occupying my time with anything I can.

I cleaned my room (still in process—oof!).

I made strawberry coconut pancakes.

Truth: Cinnamon > syrup. Anyone agree?

I painted my nails.

I baked homemade vegan donuts (recipe to come)…

A LOT of donuts actually. I even brought some to my yoga friends! (Note: my uncle likes these sprinkles the best!)

…Which brings me to my next point: I practiced yoga (naturally!). What a glorious hour of moving meditation! (Note: I own a Jade yoga mat and I couldn’t be happier. I highly recommend Jade!)

And at midnight, when I had nothing but silence and darkness surrounding me (AKA the perfect companions of thought-wandering), I decided to bake scones. Cinnamon raisin scones actually.

There’s nothing like the beautiful aroma of cinnamon wafting through the house to warm your heart. The scones were easy enough to bake in the middle of the night (my favorite time anyway), but they also required enough concentration (cutting in the butter ugh!) to keep my mind from wandering too much. Perfect! Oh, and did I mention they’re delicious, too? They’re wonderfully soft and flakey, but not terribly dry—just like scones should be (and I should know; I’m British, after all.)

Cinnamon Raisin Scones 

vegan, sugar-free, gluten-free optional (use GF flour and Ener-G Egg Replacer)

Makes 8-10 scones 

  • 2-1/2 cups flour
  • 1/3 cup NuNaturals Stevia Baking Blend, or organic sugar
  • 3/4 tsp cinnamon (or 1 tsp if you’re a cinnamon fiend like me)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Earth Balance
  • 1 cup raisins (or chocolate chips, if you prefer)
  • 1 TBS Bob’s Red Mill Egg Replacer + 3 TBS water, or 1-1/2 tsp Ener-G Egg Replacer + 2 TBS water (equivalent to 1 egg), whipped with a fork
  • 1/2 cup almond milk
  • additional almond milk for brushing (<–vegan egg-wash!)
  • turbinado sugar and cinnamon for sprinkling (optional)
  1. Preheat oven to 350*F.
  2. In a a large bowl, combine flour, Stevia Baking Blend (or sugar), cinnamon, baking powder, and salt.
  3. Using two knives or a pastry blender, cut in butter. (Here’s an example of what to do.) For flaky scones, some pieces can be left no larger than peas.
  4. Stir in raisins.
  5. In a small bowl, combine egg replacer mixture and almond milk.
  6. Add wet ingredients to dry, mixing until just combined. (Make sure not to mix too much as to develop the gluten. If you’re working with Bob’s Red Mill All Purpose GF Flour, you’re good to go.) I recommend using your hands to do this.
  7. Form the dough into a ball, adding just a small amount of water or almond milk, if needed.
  8. Place dough ball on a lightly floured surface. Using your hands or a rolling pin, roll the dough out into a 1/2-inch thick round. Cut it into 8-10 triangular pieces.
  9. Put pieces on a greased baking sheet or Silpat about 1/2-inch apart. Brush tops with almond milk and lightly sprinkle with turbinado sugar and cinnamon.
  10. Bake for 12 to 15 minutes, or until tops are golden brown.
  11. Cool on a rack or serve warm.

Questions: What is something that has made you smile today? Do you have a favorite flower? And how do relationships go for you?

Have a lovely day!

Fourth Time’s A Charm

Hi, my name is Mandiee, and I am a work-a-holic.

But actually. My family often jokes that I go into zombie mode for 9 months out of the year, studying like it’s my sole purpose in life. When school’s out for summer, I’m not the only one celebrating. I regain a quality of life, and my family regains a lively teenager. Seems like a win win, right? Right.

Unfortunately, after 9 months of hibernation, I do get a little rusty on certain skills. My texting especially has gone up at least 300%. (What do yo mean you can’t have more than 100%? If you saw my texting, you might think otherwise.) So in order to save my thumbs from under-training for the mass quantity of texts, I’ve been going out with my friends instead. Now that’s definitely a win win.

Last night I went out to dinner with my prom date, Mac  (who will now be called M for simplicity purposes) to one of the only restaurants that has “Mandiee food.” They had veggies, tofu, and brown rice. Could I really ask for more? (As a side note, here’s a tip for vegetarians, vegans, healthy eaters, and those that have dietary restrictions: asian food is usually a good bet for finding something you will like with minimal difficulty. They often have plain rice (gluten-free!), tofu (vegan protein!), and lots of steamed veggies (YUM!) hanging around. For my gluten-free friends, make sure to ask if the soy sauce has wheat it in.)

Anyway, dinner was lovely, but what we did after was even better. It was actually M’s birthday; in addition to the cookies I baked him (naturally), he also received a soft top for his Jeep.

He had already put half of it together before picking me up for dinner but couldn’t wait to finish the rest. Since he lives so close to me, we decided to do it together. If nothing else, I was a good screw- and flashlight-holder. Wait, did I just say flashlight? Yes, my friends, we decided to put together a complicated Jeep soft top in increasing darkness. If you can imagine, it was M, M’s dad (who was recovering from eye surgery), and me all fiddling around with little car parts, tools, and directions (who needs ’em) under the cover of darkness and chilly weather.

I’m sure you can see where this is going. After some trial and error, we thought we finally had it right. Unfortunately, when we put it on the car, we realized we had it backward. Back to the drawing board we went! Not willing to give up quite yet, we sat in the garage on M’s removed back seat, redoing all the work we had just done twice already. On the up side, we were getting quicker with each time. On the down side, we still didn’t have it right. We actually laughed out loud when we still had it wrong. Um, why didn’t these parts come assembled in the first place, we asked ourselves?

milk!”]So we gave in. We took the parts inside so we could warm up and hopefully get our heads on straight enough to finish. This time we worked with lightening speed. Let’s just say if anyone needs to put together a soft top, we’ve got it down to a science. I guess the third fourth time really is a charm.

After achieving victory, M and I celebrated by driving me home with the new top on. It felt so good.


This morning, however, I was ready for a little simplicity after last night’s debacle. Something I could count on to go right. Something that would satisfy my taste buds and appetite alike. Usually people think vegan and gluten-free cooking/baking is difficult and not worth the time. I beg to differ. Though I’ve had some minor glitches, I’ve yet to have a huge disaster (knock on wood). Fruit, flour (whole grain, freshly ground, of course!), and non-dairy milk—could it really be simpler?

Blueberry Cornmeal Pancakes

vegan, gluten-free, sugar-free, whole-grain

  • 1/2 cup blueberries (73 g), mashed with a fork or food processor
  • 2 TBS buckwheat flour (15 g)
  • 2 TBS corn meal (16 g)
  • 1-1/2 tsp coconut flour (4 g) (optional)
  • 1-1/2 tsp chia seeds (7 g)
  • 1/4 tsp baking powder
  • ~1/4 tsp cinnamon
  • 4-5 TBS almond milk
  • sweetener, if needed (I used 1 drop of NuNaturals Vanilla Stevia)
  1. Mash blueberries with a fork or food processor (depending on how mashed you want them; I used a fork.)
  2. Add remaining ingredients, stirring to combine.
  3. Preheat non-stick skillet (greased with oil or oil spray of choice) to medium heat. Let batter sit for a few minutes while your pan preheats. You may need a little more almond milk.
  4. Use a small ice cream scoop to dollop small amounts of batter on the pan. Flip pancakes when the edges start to firm up and the bubbles disappear.
  5. Finish cooking and devour.
  6. Steal one with your fingers…for taste-testing purposes, of course :).
*I used freshly ground buckwheat flour made from raw buckwheat groats. I believe this has a better flavor than traditional buckwheat flour that you buy in the stores which uses roasted groats (it tastes a little “earthy” and burnt). Since I decided to grind my medium grind cornmeal for a finer texture, I just threw the raw buckwheat groats (15 grams worth) and cornmeal into my family’s coffee grinder at the same time (after cleaning out the leftover coffee, of course!). 

Questions: Are you a work-a-holic? What’s the strangest thing you’ve ever decided to do at night? Do you consider yourself crafty with tools?

Have a lovely day!

Not That Kind of Girl

Happy Monday! How was your weekend?

Mine was faaaabulous! At 1PM on Saturday, I celebrated the official start of summer by finishing the ACT. Phew, I’m sure glad that’s over! I tend to overwork myself (though in all honesty I thrive on it) during the school year, so it’s really nice to have summers off just to relax. It’s hard to believe that this is my last summer as a high schooler. Woah.

Another realization this weekend was that I’m not like most other girls in my area. It’s a funny story actually.

So after yoga on Saturday afternoon, I headed over to the mall with my grandmother for a little retail therapy. On the way out, I noticed Mac (my prom date) out of the corner of my eye. I texted him as we walked, and I eventually decided to go back in to say hi. Unfortunately, by the time I was back inside the mall, he said he had just gone on the skywalk to the opposite side of the mall. Fail. There was nothing left to do but turn myself around and go right back to my car.

But things are never that easy, are they? Nope. Just as I sat down in the seat and closed the car door, Mac texted me saying he had gone on the skywalk again. I believe his words were “Wait. Come back, por favor.” How could I say no? So I walked back in and finally we got things right. Crisis averted.

Where was I going with this? Oh yeah, here comes the relevant part of the story. When Mac and his best friend asked me what I was up to, I casually said I was just buying a knife and getting one sharpened. Say what?! Doesn’t every teenage girl go to the mall for knives? I guess not.

After a few seconds, I saw realization wash over Mac’s face and a smile start to form. He knows that I LOVE baking and that I’m vegan, but I don’t think he realized quite how much I love cooking, too. His friend was pretty confused though. In fact, shock doesn’t even cover it. Of course I explained and we all started laughing. I guess I just didn’t realize how I’m not the kind of girl they’re used to. No matter, I have a feeling that’s not a problem for Mac. If anything, he seems intrigued.

Sometimes it fun to be a little different. And if you are being who you are, then I say embrace it! Being a teenage vegan yogi who loves to cook sets me apart, but I have no problem owning up to it. I’m grateful for all my friends who accept me for who I am and are equally ready to share their uniqueness with me. It’s fun to be friends with people who are both similar and different from you. Variety is the spice of life!

Okay, infomertial over; let’s get to the food! On the day of my prom, I posted this picture:

Strawberry. Coconut. Oatmeal. Pancakes.

Since the first bite, I haven’t stopped thinking about them. In fact, I think I’ve made the recipe 3 or 4 times in just a week. Clearly I just can’t get enough.

The strawberries of summer are so juicy, plum, and rosy that they’re hard to resist. I’m so glad that I’ve been lucky enough to get both a few small containers of organic strawberries from Trader Joe’s and a giant container from Costco in just a short time so that I can soak up all their goodness. You can definitely bet I dominated them effortlessly.

With pancakes like these, my job was a breeze. I loved using coarsely pureed (oxymoron?) strawberries in place of mashed bananas to give the pancakes texture and sweetness. I also liked adding coconut flour for a subtle tropical flare. Tastes like summer to me!

Rosy Strawberry Pancakes

  • 1/2 cup strawberries, roughly chopped (76 grams)
  • 1/3 cup rolled oats (I used GF) (27 grams)
  • 1 TBS coconut flour (7 grams)
  • 1-1/2 tsp chia seeds (7 grams)
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 4-5 TBS almond milk
  • 1 TBS shredded coconut (optional)
  • sweetener (I recommend stevia), if desired (I didn’t need any)
  1. Preheat a non-stick pan over medium heat. Grease with cooking spray (I use coconut oil spray) or cooking oil of choice (I recommend coconut oil).
  2. Pulse strawberries in a mini food processor until roughly pureed.
  3. Add remaining ingredients, except for shredded coconut (if using), to the food processor. Process until well combined.
  4. Use a small ice cream scoop to drop small amounts of batter on the hot pan.
  5. Flip pancakes when it looks as though the batter has firmed up a bit and the bubbling has stopped. Pancake flipping is more of a feel than a science.
  6. Stack them high, sprinkling with cinnamon and topping with fresh berries.

Questions: what makes you unique? Do you ever feel different for being a foodie? How did you spend your Saturday? 

These [Shoes] Were Made For [Dancing]

These [shoes] were made for [dancing]…

…and that’s just what they did.

Prom on Wednesday night (my junior prom) was absolutely magical. It started really early with my Honors Chemistry final and some banana peanut butter coconut muffins (YUM!), which were the perfect fuel for my brain.

From there, I came home and relaxed for a little while. Then I was off to practice yoga before all the prom preparations started. The flow was sweet, the room was hot, and the energy was amazing! Even though the timing was tight, I’m so glad I went! Afterwards I cam home, quickly showered, and snacked. Some people do the pre-party thing (like with a glass of champagne—but I’m 17 so clearly that’s out), but I do the pre-veggie thing. Naturally.


post-yoga, pre-hair&make-up

In a matter of minutes I was in the car going to the hair and makeup salon. This was my first time going there, and I was very impressed. I think they did a wonderful job; it was exactly what I wanted! I usually don’t wear any makeup and leave my hair naturally curly so it was definitely nice to get a little pampered.

post-hair&make-up, pre-dress

In all honesty, I’m pretty low maintenance for a combination of reasons. Mostly, it’s just easier (especially since I practice hot yoga every day), but I really do enjoy getting all dolled up. I think a lot of it has to do with the fact that I like just embracing what I already have. I used to be pretty self-concious (what girl isn’t?!), but now I’ve really learned to love myself. It’s been a long journey (one which I hope to write a post about soon), but it’s been worth it since now I feel totally content with who I am. Prom definitely culminated all my feelings of love and happiness. I couldn’t have felt better!

And everything couldn’t have been more perfect. My date ended up being so sweet. I’ve known him since freshman year, but we hadn’t really talked since sophomore. We’ve both changed a lot since then! Actually, scratch that. He told me he remembered me all the way back from 7th or 8th grade when I was Amelia Earhart in my school’s Advanced Drama Showcase (that’s when the boys and girls were sepearted for middle school). I can’t believe he remembered that; in fact, I almost forgot about it until he reminded me!

Oh, and despite our faces, it was definitely not the ideal weather. It was 100*F with high humidity! Everyone was absolutely melting, but thanks to yoga, I fared pretty well. I love heat, but it’s not quite as fun when you don’t want to sweat, ruin your makeup, or feel so overheated you don’t want to do anything (even dance). No me gusta. Luckily we took pictures as quickly as possible at my house and then with our group.

the girls 🙂

Then we got into our airconditioned limo, fully stocked with mini water bottles. Now that’s what I’m talking about. We headed to a nice little french bistro for dinner, where I got creative with the menu. I eneded up with a beautiful romaine salad topped with perfectly grilled vegetables. I usually don’t like oily veggies, but they were done so well that I didn’t care. I dominated that salad like you wouldn’t believe! Honestly, I think my whole table was a little shocked. This girl does love her veggies!

After dinner  it was finally time for the party. It was held at my school in the quadrangle. I wish I had pictures because it looked absolutely breathtaking. There were little candles lighting the whole walk way, the fountain fountain was illuminated and flowing, and the old iconic tower was in the middle of it all. Mac and I danced, chatted, and played in the fountain all night long. The cool water felt so good against my slightly blistered feet. We partied through the last song after which we had a long walk to where Mac parked his car. I didn’t mind though because the night was so beautiful, and Mac was there to make sure I wouldn’t trip in the dark. We even saw a few bunnies enjoying the silence with us.


I was invited to multiple after-parties, but Mac was kind enough to warn me that they weren’t exactly “my scene.” I really admire him for making the responsible decision and taking me home, rather than taking me to a place that might compromise my morals. I know that drugs and alcohol are often things people don’t like to talk about, but they are  huge high school problems regardless. Perhaps I will write a post about why I think it’s so important to raise awareness and chose to abstain.


When I arrived home, I sat on my porch for a few minutes to savor the last moments of the perfect night. Before he left, Mac opened his door to ask me what I was doing. I explained, and he smiled. Mystery is a beautiful thing…


Questions: what was your prom like? Did you go with a date or a group? If you haven’t gone to prom, what do you dream about it? Tell me everything!


Have a lovely day!