I'm Back!

Wow, has it really been three months since I wrote my last blog post? Life has been fantastic over the last few months and I have much to share. Charlottesville is glistening with icicles this afternoon due to low temperatures and rain in the forecast. We have had a very mild winter so far (I have been outside in shorts at least once in January) and I'm hoping we can make it to spring without a major snowfall. The longer I live in this beautiful community, the more it feels like home thanks to a great job at U.Va., amazing friends and easy access to local food, wine and beer!

Here is a short recap of 10 things that have made me happy in the last three months:

*Chris and Leah moving back to Charlottesville (I met this beautiful couple when they were students at Darden before they moved to Philadelphia to begin their post-MBA careers. Luckily for me, they missed Cville so much that they returned after a year. Blake and I have spent many hours with them as Chris tutors Blake for the GMAT while Leah and I practice Ashtanga Yoga and run together. It has been so wonderful to have them back!)


*Attending the NCAA College Hall of Fame Induction Ceremony in Kansas City and meeting College and NBA great, Ralph Sampson.

*Tailgating for Football (Thanks to my awesome new job, we have a fantastic tailgate spot!)

*Spending hours at Pike's Place Market (again, thanks to my new job and the Men's Basketball Team being in Seattle.)

*Breaking into Cameron Indoor at Duke University (okay we didn't break in and the security guards let us explore but this was a dream come true for me!)

*Cheering on the 'Hoos Basketball Team (As of this post, they are #15 in the country with a record of 14-2. The pack defense is working again...just like it did at WSU and Wisconsin.)

*Ringing in 2012 at the Chick-fil-A Bowl (Yes, it was a lot of work to plan and execute events for Wahoo Nation and yes, I had the most fantastic time! Thanks to all of my colleagues and friends who help me celebrate my 26th birthday.)

*Celebrating life's precious moments (When I was home in Idaho for Christmas, I held baby Oakley...the daughter of Jennell, one of my best friends...when she was a day old and witnessed my brother's legal wedding...now I can't wait to wear my bridesmaids dress and party at the reception in June.)

*Realizing that true friendship and family never change (When I moved to Virginia, I wondered what would happen to my relationships with my family and friends. This holiday season solidified that these bonds hold true no matter how many miles there are between us! Thank you to all of my closest friends and family for loving me and giving me the best Christmas yet.)

Roasted Tomato Soup

It's my absolute favorite time of year in Charlottesville. The days are perfectly warm, the leaves are changing to hues of red and yellow, it's College Football season, and soups and stews are starting to sound appetizing again. On my way to the Farmer's Market yesterday, three hot air balloons greeted me. What a perfect start to a day! In celebration and to make use of the beautiful produce at the market, I made a Roasted Tomato Soup and Grilled Caprese Sandwiches.



Roasted Tomato Soup

5 tomatoes
3 carrots
1/2 yellow onion
1 clove garlic
3 cups veggie stock
1 bunch basil
salt and pepper
olive oil

Cut tomatoes into 1/4 inch slices and season with olive oil and salt and pepper. Roast for 25 minutes at 425 degrees until slightly browned
In the meantime, saute sliced carrots, onion, and garlic in olive oil until carrots are tender.
Add veggie stock and roasted tomatoes and simmer for 10 minutes.
Stir in basil and season with salt and pepper.
Blend soup and enjoy with crusty bread or grilled sandwiches.

Grilled Caprese Sandwiches

Whole wheat bread (preferably homemade)
Fresh mozzarella
Sliced tomatoes
Fresh basil
Olive oil

Spread bread slices with olive oil.
Fill sandwiches with cheese, tomatoes, and basil.
Grill over medium-high heat until cheese is melted.

Apples and Peaches Galore!

Blake and I have spent a wonderful Labor Day Weekend chatting with friends (both old and new), enjoying the first week of college football, golfing, and enjoying nature's bounty. Sunday morning was glorious and we met Andy for breakfast and then headed up to Carter Mountain Orchard where we picked 20 pounds of apples and bought delicious yellow peaches. I absolutely love these fruits in all forms and wanted to try my hand at making peach freezer jam, applesauce, apple butter, and apple spice muffins. Overall, it was a success and I hope you enjoy these fall recipes today and in the dead of winter.

Peach Freezer Jam
12 yellow peaches (peeled, pitted, and cut into small pieces)

1 gala apple (chopped finely)
1/2 cup raw sugar

Peel, pit and chop peaches.
Cut up one whole apple (this provides the pectin for the jam).
Add fruit to large stock pot with sugar (these peaches were very sweet so not much sugar was needed, adjust to your taste)
Boil the fruit mixture for 25-30 minutes until the jam is thick.
Fill freezer jam containers leaving 1/2 inch at top for jam to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Applesauce
12 apples (I prefer Gala)

Core and cut apples into large chunks (if you have an apple slicer, it will make the process much easier)
Add to large stockpot with 1 inch of water.
Cover and boil for 15 minutes.
Add apples to food processor or blender and process.
Fill freezer jam containers leaving 1/2 inch at top for sauce to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Apple Butter
4 cups Applesauce
2 cups Apple Cider (or sugar if you want it sweet)
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg

Place all ingredients into a Crock-pot.
Place two butter knives or wooden skewers between crock-pot and lid (this will allow steam to escape and will thicken your apple butter).
Cook for 4-6 hours on high or until desired consistency is achieved.
Fill freezer jars with butter.
Enjoy on toast, ice cream, french toast, pancakes, or any other delightful treat!

Apple Crunch Muffins

1/2 cup plus 2 tablespoons raw sugar

1/4 cup chopped walnuts or pecans

1 teaspoon ground cinnamon

1/2 cup all-purpose flour

1 1/2 cup whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup canola oil

2 large eggs

1 cup applesauce

1 teaspoon vanilla

3/4 cup lowfat buttermilk

1 gala apple, peeled, cored and cut into small pieces

Topping:

In a food processor, pulse nuts, 2 tablespoons raw sugar, and cinnamon until desired consistency.

Batter:

In one bowl, mix together flour, baking soda, and salt.

In another bowl, mix together oil, eggs, 1/2 cup sugar, applesauce, and vanilla.

Slowly add flour mixture and buttermilk to egg batter and mix until combined.

Fold in apple pieces.

Fill muffin tins that have been sprayed with Pam.

Sprinkle batter with topping.

Bake for 400 degrees.

*Adapted from an Ellie Krieger recipe

Regional Engagement---Part 1

Week one of the new job was great! I was welcomed with open arms by the Office of Engagement while we hosted the UVaExpress, coordinated transportation for First Year international students from Dulles airport to Alumni Hall at UVa. I spent the first morning helping students get oriented to their surroundings and spent the afternoon on the bus picking up a group from the airport.  I rode up to DC with two Second Year students from China who were helping with the event, and rode back with students from China, India, Malaysia, Bangladesh, and Singapore. Stephen, one of the students from a small city outside of Shanghai, spent the entire 2 hour ride peering out the window with a smile from ear-to-ear. "Carrie--beautiful mountains", he said while pointing to the Blue Ridge Mountains to the east. His enthusiasm and smile made my entire day worthwhile.

Tuesday and Wednesday was spent at Alumni Hall unloading luggage, pointing out important landmarks (where to go for an ID card, bank account, and cell phone), and chatting with the newest members of our community. I was on a natural high all day and had a spectacular time at the International Student and Parents Dinner where Blake and I met a fascinating (and extremely nice) father/son duo from the United Kingdom. Thursday and Friday provided my first glimpse into life in the office. I have a window (which is a huge bonus) but it is much quieter than my desk at Darden, where I would welcome dozens (if not hundreds) of people everyday...this will take an adjustment and I am missing my Darden family terribly. Luckily, Everette and company invited Blake and I to join them for Happy Hour on Thursday so I recieved many hugs and a much needed confidence boost from great friends!

The weekend was glorious as I revelved in Charlottesville culture: Fridays After Five, Beer Run with  our friend Jerry, Bikram Yoga, trips to local foodie shops, date night with Blake, and a Sunday afternoon wine tasting at Pollack Vineyards in Crozet. This week brings much excitment as I gain more insight into my first UVaClubs (Charlotte, Triangle, Coastal Carolinas, Winston-Salem, and Greensboro), learn more about the Development and Public Affairs community, and anticipate the arrival of our good friends, Colin and Kristen, who will be visiting from New York City.

I am very thankful for this new challenge. As I have been reminded many times this week, change is extremely difficult but it is the only way we can grow and truly become our best selves.

Top Ten Darden Memories

The last three years has been an amazing experience and Chapter 3 of my life is officially closed. My last day at the Darden School of Business, where I spent three years working in the Career Development Center and Admissions, was yesterday. My colleagues and friends gathered for a swell going away bash and I had the opportunity to tell them how much the community became my family. The quantity of people who became inspirations, mentors, and friends is unbelievable and I look back with nothing but positive admiration. While there are many great memories, here are some of my favorites.

1) Trivia Nights with Rachel, Kristen, Sarah, and Arielle. These were my first friends at Darden and we spent many nights at Mellow Mushroom Pizza and McGrady's Irish Pub participating in weekly trivia.

2) Trips to Boston and Keystone Resort, Colorado for the MBA Career Services Council Conference. On both occasions, I met a bunch of people, spent time with friends, and participated in fun events. I have fond memories of cruising on the Boston Harbor, eating at the Barking Crab, teaching colleagues how to swing a rope (yes, it's a hidden life skill), and breathing in the mountain air while participating in a poolside Yoga class.

3) International Food Festival. For the price of a good meal in Charlottesville, I filled up on delicious food prepared by our International Students (and Texans).  Some of my favorite dishes? Brazilian Empanadas, Israeli Pitas, Indian Dal, and French Crepes.

4) Iron Chef Judging. Whenever there is promise of good food, I am there! This past spring I was asked to be a judge during Darden Iron Chef, secret ingredient: beets! The goat cheese and beet risotto blew me away and I went back for thirds of this delightful dish.

5) Orientation Week. This may sound crazye but I absolutely LOVED the first day of school (even though it was the initial wave in the fall tsunami). Summer time was always lonely for me because I missed the student's energy and spirit, and I counted the days until the community was buzzing with activity.

6) Darden Book Club. Last year, I was invited by my friend Sarah to join a ladies book club. We met at lunch in one of the beautiful gardens to discuss life's struggles and opportunities, good books, and Darden happenings. It was always a highlight.

7) Day of Caring and Building Goodness in April. Service to the community is something that has always been an integral part of my life. I was so fortunate to serve with colleagues to beautify gardens, deliver meals, sort clothing, and create cookie mixes for the Boys & Girls Club. BGiA is a student-driven service project where I assisted in building a playground and renovating homes.

8) Staff Council. I was so fortunate to be elected by my peers to serve. I enjoyed our monthly meetings (I have never had so much fun in meetings), hosting the annual Cinco de Mayo party, and being a strong advocate for the staff members.

9) Darden Days. Even before I started working in Admissions, this was my favorite day of the year. Blake and I met some of our very closest friends at this annual spring yield event. Every year, I would wake up early anticipating all of the new relationships I would build and look forward to spending the evening at beautiful King Family Vineyards. Blake is already asking if we are still invited next spring.

10) Dancing with the Darden Stars. This event was the highlight of my Darden career (and it was also the scariest). The thought of dancing in front of hundreds of people was terrifying but I look back with only happiness and fond memories.

Wow, what a phenomenal experience. I cannot believe this was my first job out of college and how much I grew from the love and support of my colleagues, friends, and students. Thank you to all!

Phillips-Armstrongs Take NoCal!

Point Reyes Lighthouse

There are times in life that are simply too special for words and this past week was full of those moments. I spent two days in Sonoma County with Blake listening to the eerie hum of the Point Reyes Light House, walking on the Pacific coast picking up oyster shells, craning our necks to see the very tip-top of the Redwoods, sipping sparkling Iron Horse wine from the most beautiful spot in Sonoma, and dining on the best food of our lives (Porcini Mushroom and Ricotta Ravioli with a Gorgonzola Cream Sauce) at Mamma Tanino's. I can say without a doubt, it was one of our very best days!

Luckily, the fun was not over and my parents joined us for 4 days in San Francisco. After spending the first day sampling local fruit at the Ferry Terminal, dining on fish tacos at Don Pistos in the North End, and enjoying the game day atmosphere at 21st Amendment Brewery, Blake and I were ready to relive our wonderful day in Sonoma. We rented a car and took my parents to see all of the beautiful sights. Bodega Bay for oysters. Viking Ship Rock (my name) along the Pacific Coast Highway for beach combing. Redwoods for some soul searching. Iron Horse for their wine and amazing view. Russian River for Pleny the Elder (according to experts, this is the #2 Indian Pale Ale in the country) and delicious homemade pasta at Ca' Bianca in Santa Rosa. As we returned to San Francisco over the Golden Gate, I realized how lucky I am to have a wonderful family to share in special memories....and we still had 2 days together!

Some more highlights from our adventure:
-Sharing a loaf of Acme Company Whole Wheat Sourdough bread and local fruit on the pier gazing at the Bay Bridge
-Climbing many, many stairs to Coit Tower through the most beautiful flowers you have ever seen
-Enjoying the view from "The Crookedest Street in America"
-Cruising the Bay during a very sunny evening (after a week of 60 degrees, I was ready for some warmth)
-Drinking beer at 21st Amendment and finding Dogfish Head 90Min IPA at various places throughout the city
-Spending hours with the three most important people in my life!

I'd say we had a wonderful time and I am looking forward to another family vacation next summer...Oregon Coast to celebrate Frank's wedding? That sounds about right.

Iron Pigs, Bastille Day, and Strawberry Rhubarb Bars

Blake and I spent a glorious weekend at my Aunt Polly and Uncle Dick's house. They are artists who spend time creating beautiful shows in the Lehigh Valley, Staten Island, and Wilmington, Delaware. She is a costume designer clothing the beautiful actors/actresses and he is envisioning how the theatre set should look and move. Since they planted roots to Easton, PA in the mid-80s, they have hosted an Annual Bastille Day party for 40-60 of their closest friends. This is my 3rd Bastille Day and what a blast! The food is amazing, the wine and beer are flowing, and the conversation with their ecclectic friends (a General Manager on Broadway, a photographer for Vanity Fair, a PR Director for one of the oldest family run businesses in the country, etc) is fantastic! They spend all year thinking about the menu and fixing up the yard (you have never seen such a work of art)  to spend one night with the people they hold most dear. Now that is what I call dedication to sustaining long-lasting relationships!



FeFe and Me!

Other than Theatre, Art, and being the best tour guides of NYC (I am forever in their debt for spending days showing me around the city), they also love baseball. On Friday night, we accompanied them to Coca-Cola Park to cheer on the Lehigh Valley Iron Pigs (the AAA affiliate for the Phillies). This ball park is phenomenal and the food is delicious (Aw Shucks Grilled Corn on the Cob and Veggie Gyros) with fairly reasonable beer prices, yes please! The pigs also have the cutest mascot, FeFe, who is the biggest tease and likes to soak the littlest fans with water guns!

After a wonderful weekend with family, I returned to Darden to host an office birthday party for my colleagues with July, August, and September birthdays. This was our inagural event of trying quarterly birthdays and it worked pretty well with the help of Sticks Kebab Shop (a Charlottesville staple) and these Strawberry Rhubarb Bars. This recipe would work great with any type of seasonal fruit so stop by your local Farmer's Market today!

Strawberry/Rhubarb Bars

Crust:
1 cup oats
1 cup whole wheat pastry flour
1/2 cup white flour
1/2 cup raw sugar
1/4 teaspoon salt
4 tablespoons cold butter (cut up in small pieces)
2 tablespoons canola oil
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract

Pulse together oats, flour, sugar, and salt.
Add butter and pulse until crumbly.
Whisk together oil, egg, vanilla, and almond extract.
With the motor running, add egg mixture through the tube and combine until a ball begins to form.
Save 1/2 cup for topping and press crust into 9 by 13 greased glass baking dish.

Filling:
6 cups chopped fruit (fresh or frozen)
1/2 cup raw sugar
1/4 cup corn starch
1/2 cup orange juice
1 teaspoon vanilla

Combine 4 cups of fruit, sugar, corn starch, and orange juice over medium heat, simmer and stir constantly for 10 minutes or until mixture gets very thick.
Add additional fruit and vanilla and stir until combined.
Spread filling over crust.

Topping:
1/2 cup crust mixture
1/2 cup chopped nuts

Combine additional crust and nuts.
Sprinkle topping over filling.
Bake at 400 degrees for 15 minutes, lower temperature to 350 degrees for 30 minutes or until topping is golden brown.
Let cool completely before serving.

*Adapted from an EatingWell.com recipe