Guess Who’s Back?

Hey there! It’s been awhile! Like almost a whole year… but who’s counting? I’ve had the occasional person ask if I would be posting new stuff and apparently I’ve had a handful of viewers here and there while I’ve been away (hi! thanks for checking in!). Truth is, this blog was really time consuming when I was trying to update it multiple times a week. And as much fun as cooking is, it’s less fun to sit at a computer and write about it after 50 hours a week of sitting at a computer and typing.

ANYWAY, long story short – I want to post stuff here and there when I try something out that’s just too amazing not to share.

Oh, and in case you didn’t know I happened to move in the past year, like 3,000 miles away, to CALIFORNIA! There are so many exciting things happening out here, and it is so much different than Virginia! So my thoughts are, if I eat something, see something, do something, or cook something awesome while I’m here I want y’all to be able to experience it with me (and no, I will not be dropping the “y’all” any time soon – it takes me back to my Virginia roots!).


The move itself took us 6 days by Penske truck, which was an adventure in and of itself. We went through Virginia, Tennessee, Kentucky, Missouri, Kansas, Oklahoma, Texas, New Mexico, Arizona, and Nevada before finally making it to our new home in Southern California. It was stressful, still is a bit terrifying, and is probably the best thing we could’ve done at this point in our lives.

A snapshot of Cali life so far – how is this even real??

As you can see above, we’ve only been here a month, but it’s been a fun time – I found my new favorite sparkling sake, we visited friends at the Newport Beach Marina, took a trip to the Angel City Brewery (where I could spread my wings), ate delicious sushi at SOTA, and I had a chance to hang out with my dad at the Anza Borrego desert for the Perseid meteor shower (we stayed up most of the night and watched the sunrise).

I’m sure more adventures are in store and I can’t wait to share them with you, so check back soon!

Day 48: Back to Reality… with a side of Healthy Tuna Salad

Hello again everyone! I’m back in the States after an absolutely gorgeous week in Jamaica, and needless to say I’m ready to go back already! The manfriend and I had such a great time, drank all of the drinks, goofed around at Margaritaville, and really soaked up the sunshine. Our resort – the RIU Montego Bay – had such good food, including some grilled jerk chicken on the beach. Not to mention, the bartenders there were so. much. fun! They definitely kept the party going all day and all night.Montego Bay

Of course, we went down there for a wedding, and I am so happy we got to be with the happy couple on their big day. The wedding was stunning, with a cozy reception right on the beach, and the newlyweds were just as beautiful!

Mazel Tov!
Mazel Tov!

The week was so relaxing and we were having so much fun at our resort, we didn’t venture off too much. Unfortunately, that means we missed the Blue Hole and Scotchie’s, but that gives us at least two reasons to go back!

Until then though, I’m unfortunately back in the real world – complete with 6 AM alarms and too many emails to delete read. And of course, instead of awesome all-you-can-eat buffets, I’ve got an empty fridge and not enough time to shop. Thankfully, there were still a few staple pantry items left around the house when I came home for lunch today so I was able to throw together a pretty simple tuna salad. We’ll just pretend this is like a detox instead of me being broke after vacay, right?Quick Tuna Salad | Diamonds & Bacon

That'll do, fish. That'll do.
That’ll do, fish. That’ll do.

Quick & Easy Tuna Salad
Inspired by SkinnyTaste Italian Tuna & Brown Rice Salad 
Serves: 2-4      Total Time: 10 minutes


  • 8 oz package water packed tuna (or any tuna of your choice)
  • 8 oz frozen mixed vegetables
  • 4 oz black olives, pitted and sliced
  • 1 red pepper, diced (unfortunately, I didn’t have one on hand today when I made the salad, but I definitely added it later)
  • 1 tbsp shredded parmesan cheese
  • 1 tbsp lemon pepper (fresh lemon and pepper is an excellent choice as well)
  • 2 tsp oregano
  • 2 tbsp olive oil


  1. Cook the mixed vegetables in the microwave according to package directions
  2. In a large bowl, combine cooked vegetables with the remaining ingredients
  3. The salad keeps for about a week in the refrigerator, you may need to add additional olive oil to keep the salad moist

Day 40: Out of Office! :D

Thank you for visiting my blog –  I am currently out of the country, with no access to email, voicemail or cell service! 🙂 My boyfriend and I are heading to Jamaica for a week for one of his best friend’s weddings (congratulations, Terrell and Jenn!), so I won’t be putting up any new content this week.

Blue Hole near Ochos Rios
Blue Hole near Ochos Rios

We plan on hitting up Scotchie’s for some amazing jerk chicken, going to the Blue Hole for some adventurous swimming, and basically just relaxing and enjoying the sunshine. I have no doubt I’ll return refreshed, and hopefully with some new ideas for some recipes to share with you all!

I think a lot of people really underestimate the benefits of getting away and going on vacation. Even if it’s just for a long weekend, it is so important to give your mind and body a rest from the daily grind – plus, you tend to come back recharged and more motivated to get things done around the office. I’d say other than paying bills, having the opportunity to travel is the whole reason I work. There is so much to see and learn in our big wide world, get out and do it if you can!

I hope you guys enjoy your week, maybe start planning a little get away of your own!

And we're off on another adventure!
And we’re off on another adventure!