The Year of Living Audaciously

Former food blog, now travel blog - following my year as a Fulbright ETA in Indonesia

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Peppermint Bark Popcorn

December 18, 2014 by Mackenzie

Peppermint Bark Popcorn

I’m excited to be writing this post from Seattle! Woohoo! After a long day of traveling, with 2 flights, 3 mean flight attendants, 2 nice flight attendants, 1 allergic seat mate and finally 2 nice guys who put up with a sleepy, smelly puppy… we made it! She’s happy to have a yard, I’m happy to have someone else to pass the responsibilities off to and we’re both happy to be home with our momma, Tom and Spence!

Home with the fam

Before I left, I had to proctor and grade exams for the class I’m a TA for. I knew we had a long night of grading ahead of us so I decided to bring this Peppermint Bark Popcorn as a treat to munch on all night.

Peppermint Bark Popcorn

I was inspired by this post from Plain Chicken and knew I had to give it a shot. I had tried making it a few times in the last week and each time was a failure! Either I didn’t let the oil get hot enough and burned the kernels before they popped or the white chocolate didn’t melt and I had clumps of chocolate in my popcorn (not complaining). But I finally figured out the trick of it and am ready to share the recipe with you! It’s really quite easy to make and is perfect for a family movie night or to wrap up as gifts for friends! Let me know what you think!

Peppermint Bark Popcorn

Peppermint Bark Popcorn with Homemade Popcorn
Recipe Type: Snack
Cuisine: Christmas
Author: Mackenzie
Prep time: 20 mins
Total time: 20 mins
An easy Christmas treat! I make my popcorn over the stove so I know exactly what is in it – no creepy chemicals please! Once you get the hang of it, it’s easy!
Ingredients
  • 2 tablespoons olive oil
  • 1/3 cup popcorn kernels
  • 2 teaspoons peppermint extract, divided
  • 3 oz candy canes, crushed
  • 1 cup melting white chocolate chips, (don’t use chocolate chips – they don’t always melt well. Buy the melting chocolate – it’s so worth it)
Instructions
  1. In a large pot with a lid, heat the oil over medium-high heat. Important: wait until it is HOT. Drop a kernel or two into the oil, swish it around so it’s coated, put the lid on and wait for it to pop. Don’t add the rest of the kernels until this one has popped and the oil is hot enough. Otherwise, you’ll just burn your kernels and they will never pop (trust me on this).
  2. When the first kernel has popped, add the rest of the kernels, swish them all around so they are coated in oil, put the lid on with a crack of air and watch them pop! When they have slowed down, turn the heat off and shake the pot to get the last ones to pop. Pour 1 teaspoon of peppermint extract over the popcorn and stir it in with a big wooden spoon.
  3. While the popcorn is popping, remove the wrappers from the candy canes. Crush them by hand or in a food processor (so much easier). Pour half of the crushed candy canes over the popcorn and stir to mix.
  4. Melt the chocolate according to package directions. Pour the remaining half of the candy canes into the white chocolate and stir. Pour the melted chocolate over the popcorn and mix well.
  5. Cover a baking sheet with parchment paper and spread the popcorn over it to allow the chocolate to harden.
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Filed Under: Appetizers, Christmas, Desserts, Easy, Seasonal, Snacks, Winter Tagged With: candy canes, Christmas, Desserts, gift, holiday, Peppermint, popcorn, snack

Peanut Butter Kiss Cookies

November 28, 2014 by Mackenzie

Peanut Butter Kiss Cookies

Happy day-after Thanksgiving! How was your holiday? Mine was fantastic – I am back in Seattle and am so happy to be with my family and friends. We had a full house – family and friends from Spokane, California, New York, Indonesia… quite the holiday!

Peanut Butter Kiss Cookies

We tried a couple of new recipes this year – the Dutch Apple Pie from Dieter’s Downfall was my personal favorite! And Smitten Kitchen’s Pumpkin Pie with Pecan Praline Sauce was to die for! Then we did all of our standards – my stepdad’s stuffing, my aunt’s mashed potatoes, these lightened up sweet potatoes… One of my favorite appetizers is my Rosemary Roasted Cashews – we only make them for the holidays because they are so addicting!

Peanut Butter Kiss Cookies

Are you ready to switch gears to Christmas? Already there? Well, today I’m diving into Christmas cookies! These Peanut Butter Kiss Cookies are probably my favorite Christmas cookies of all time! I’ve been making them with my aunt since I was little and always know it is the holidays when we make these cookies!

I’m participating in a Christmas cookies roundup with some fellow bloggers! Check out their posts after the recipe for some more holiday favorites!

Peanut Butter Kiss Cookies
Recipe Type: Cookies
Cuisine: Christmas cookies, dessert
Author: Mackenzie
Serves: 36 cookies
Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup peanut butter
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup turbinado sugar (or regular)
  • 36 chocolate kisses, unwrapped
Instructions
  1. In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat the butter until creamy and smooth. Add the peanut butter, sugar, and brown sugar and beat until light and fluffy. Add the egg and vanilla and beat to combine. Beat in the milk. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to handle.
  2. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats. Pour the turbinado sugar into a small bowl.
  3. Roll the batter into 1-inch round balls and roll each ball in the sugar until thoroughly coated in sugar. Place on the prepared baking sheet, spacing about 2 inches apart.
  4. Bake the cookies for 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place an unwrapped Chocolate Kiss into the center of each cookie – pressing down gently until the cookie just starts to crack. Allow to cool completely on a wire wrack.
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An InLinkz Link-up


Filed Under: Christmas, Cookies, Desserts, Easy, Seasonal, Winter Tagged With: chocolate kiss, Christmas, Cookies, Desserts, holiday, peanut butter

Pumpkin Spice Biscotti

October 11, 2014 by Mackenzie

Pumpkin Spice Biscotti (1)So… I quit my job. And it’s been GREAT! I can’t believe what I’ve been missing. I started working at Nordstrom exactly a year ago – and I loved it. The job pays well and it was a fun distraction from the stress of school. But when I started back up again this school year, I started to lose my mind. I was stretched so thin with 19.5 credits of classes, writing my thesis, working as a Teaching Assistant and working at Nordstrom. And then trying to enjoy my senior year and hang out with friends. And then I missed a whole week of class while I was in New York at the Clinton Global Initiative Annual Meeting (all my pictures are posted here! So many famous people!) I was so stressed all the time, barely slept and was sacrificing valuable job-searching time as well.

Pumpkin Spice Biscotti

Two weeks ago I finally decided to call it quits. I was sad to leave my co-workers, worried about no longer having a paycheck (still am!), and bummed that I was losing my discount 😉 but after last weekend of freedom and looking forward to many more – I am SO glad I quit. I’ve caught up on schoolwork, worked on my thesis, am blogging, went to the grocery store… I mean, I’m finally doing life stuff! It feels so good.

Pumpkin Spice Biscotti - perfect for Fall!

So in the spirit of celebrating… I baked biscotti! I had a little leftover pumpkin after making these Pumpkin Millet Muffins last week and for some reason, pumpkin biscotti just wouldn’t leave my mind! So – I set to work last night and made these Pumpkin Spice Biscotti. Oh my goodness, they are absolutely amazing. I used some of the [amazon text=Pumpkin Spice Oil&asin=http://www.amazon.com/Lorann-Oils-Pumpkin-Emulsion-4oz/dp/B00BR25W9E] that I got from LorAnn and that you can get on Amazon (see this post about Earl Grey Tea Shortbread for another use for LorAnn Oils!) and gosh, they turned out good! I dipped them in white chocolate (that I had brought back from Madagascar!) and now have a delicious plate of treats!

Pumpkin Spice Biscotti
Recipe Type: Cookie, Dessert
Author: Mackenzie
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 16
Ingredients
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter, room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin spice emulsion (optional but highly recommended!)
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • white chocolate for dipping
Instructions
  1. Preheat oven to 325 degrees. In the bowl of a stand mixer, add the pumpkin, butter, eggs, vanilla, and pumpkin spice emulsion. Beat until combined.
  2. In a separate bowl, mix the dry ingredients: flours, sugars, baking powder, salt, and spices. Add the dry ingredients to the wet ingredients and stir to combine.
  3. Divide dough in two and on a floured surface, roll each half into a 9x3inch (roughly) log. Place both logs on a cookie sheet fitted with a silicone baking mat or parchment paper. Bake for 20-25 minutes, until edges are golden brown.
  4. Let cool for 15 minutes and drop oven temperature to 300 degrees. When logs are cool, use a serrated knife to cut them into one inch strips. Turn pieces on their side and return to baking sheet. Bake for 10-15 minutes until dry and crisp. Remove from sheet and let cool on a wire rack.
  5. Once cool, melt white chocolate in a double boiler. Dip biscotti in melted chocolate and return to wire rack to harden.
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Filed Under: Cookies, Desserts, Fall, Seasonal, Snacks Tagged With: biscotti, Cookies, Desserts, fall, pumpkin, pumpkin spice, treat, white chocolate

Earl Grey Shortbread Cookies

September 24, 2014 by Mackenzie




*This is a sponsored post written by me, on behalf of LorAnn Oils. All opinions are 100% my own!*

Earl Grey Shortbread CookiesEeek!! I’ve just had a phenomenal week in New York at the Clinton Global Initiative Annual Meeting! I can’t wait to tell you all about it – but that needs a whole blog post in itself! I’ll try and get it up in the next few days!

But today, I am super excited to share this recipe with you! I’m participating in the Online Blog Conference this month and through that, got the opportunity to work with LorAnn Oils. LorAnn Oils makes flavorings, essential oils and fragrances to add to recipes or DIYs. I am so excited to be partnering with them for this post!

LorAnn let me choose 3 oils or bakery emulsions and I chose the Pumpkin Spice Emulsion, Lavender Oil and Bergamot Oil!

LorAnn Oils

What is Bergamot Oil you ask? Yeah, I had no idea either 🙂 Libby suggested I pick that one and I had to ask her what it was! Bergamot is from the rind of a Bergamot orange, so it has the faint scent of oranges. It is also the flavoring in Earl Grey Tea. Hence, these cookies…

Earl Grey Shortbread Cookies

I love shortbread. I mean, who doesn’t? When I received the oils, I thought of 100 different ways to use the pumpkin spice emulsion and almost as many for the lavender oil! But I had just made lavender ice cream so thought it was time for something different! Tea and shortbread seem to go well together, so why not flavor the shortbread with the Bergamot Oil?

The cookies turned out wonderfully! The Bergamot added a slight orange undertone to the cookie and also made them smell delicious. I enjoyed these with a steaming mug of Earl Grey Tea and was one happy girl!

Earl Grey Shortbread Cookies

Thanks LorAnn for the oils! I can’t wait to try out the other flavors soon! If you want to buy your own flavors – check them out on Amazon! Click the banner to go straight to the options!

[amazon template=banner easy&asin=http://www.amazon.com/LorAnn-Candy-Flavoring-Oils-FLAVORS/dp/B006LP53QY/ref=sr_1_1?ie=UTF8%26qid=1412890527%26sr=8-1%26keywords=lorann+oils]

Earl Grey Shortbread Cookies
Recipe Type: dessert, cookies
Author: Mackenzie
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 24 cookies
Ingredients
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 4 drops of Bergamot oil
  • 2 cups flour
  • Dipping chocolate (+2 drops Bergamot oil if desired)
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the Bergamot oil and mix. Add the flour and stir until combined.
  3. Gently roll out dough and cut out using cookie cutters. Transfer to a cookie sheet covered with a silicone baking mat. Bake for 10-12 minutes.
  4. When cookies have cooled, melt chocolate and mix in two drops of Bergamot oil. Dip the cookies in the chocolate and lay on a cookie rack to dry.
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There are also 40+ other bloggers participating in this LorAnn Recipe Roundup! Check them out below!

Strawberry Fudge from The Stylish Nest

Pumpkin Spice Latte French Macarons from Rickabamboo

Amaretto Cookies from The Blonde in the Apron

No Soda Root Beer Cupcakes and Frosting

Coffee Donuts from the First Year Blog

Pumpkin Spice Brownie Cookies from Flippin’ Delicious

Pumpkin Spice Latte Cake from The Frugal Foodie Mama

Sink Freshening Tabs in a Snap from Christina, Plain and Simple

Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper

White Chocolate Key Lime Shortbread from It Bakes Me Happy

Toasted Coconut Hot Chocolate from Delightful E Made

Pumpkin Spice Protein Smoothie from Nel’s Nook

Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks

Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen

Soft Pumpkin Spice Cookies from Love Bakes Good Cakes

Princess Sand Tarts from Diary of a Recipe Collector

Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled

Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva

Purple People Eater Popcorn Balls from Seven Alive

Green Apple High Hat Cupcakes from Pint Sized Baker

Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas

Mango Butter Cake from Clark’s Condensed

‎Pistachio Lemon cake from Self Proclaimed Foodie

Apple Crumb Coffee Cake from Healthy Delicious

Chocolate Chip Horchata Zucchini Bread from Plate to Gate

Key Lime Cookies from Cooking with Curls

Key Lime Margarita Cookies from Lori’s Culinary Adventures

Chocolate Irish Cream Bundt Cake from Lynsey Lou’s

Earl Grey Shortbread Cookies from Never Skip Dessert

‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn

Pumpkin Cinnamon Cream Puffs from That’s my Home

Citrus Body Scrub from Melissa’s Cuisine

Pumpkin Spiced Tres Leches Cake from Flavor Mosaic

Salted Caramel Meringue Cookies from The Bitter Side of Sweet

Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Pops from KC Bakes

from I Love my Disorganized Life

Maple Bacon Fruit Dip from Renee’s Kitchen Adventures

Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day

Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch

Cranberry Cheesecake Bites from Lady Behind the Curtain

Pumpkin French Macarons from Sweet and Savory by Shinee

Caramelized Apple Spice Cake from The Freshman Cook

Filed Under: Cookies, Desserts, Easy, Fall, Seasonal Tagged With: Cookies, Earl Grey, LorAnn, shortbread, Sponsored, Tea

Pumpkin Gingerbread with Pumpkin Spice Glaze

September 20, 2014 by Mackenzie

Pumpkin Gingerbread with Pumpkin Spice

Guess who is headed to New York today??? EEEEK!

I’m volunteering at the Clinton Global Initiative Annual Meeting – and absolutely cannot wait! (See this post that I wrote a few weeks ago for all the details!) I can’t wait to see who I may get to meet, to connect with other inspiring young adults, and hang out with Obama and the Clintons 😉 Plus, I’m never going to complain about taking a week off of school and work! Although that did make this last week quite horrendous… And I don’t even want to think about what will happen when I get back. But for now, I’m jumping on the plane and jetting off to NYC!

Before I leave though, I have to share with you this amazing pumpkin bread recipe. I’m not sure how I had time to make it but Thursday afternoon arrived, I finished my classes for the week (and for the next ten days really!), and I decided I just really, really needed a baking break 🙂 I also had yet to bake with pumpkin this year – so I was ready to officially usher in fall.

Pumpkin Gingerbread with Pumpkin Spice Glaze

This recipe is from my great-grandmother although I added my own spin with the pumpkin spice glaze. My grandma gave me my great-grandmother’s recipe card several years ago and I have been making this bread each fall since!

When Libby came home, she walked in the door and said “What have you been making? Please tell me it’s pumpkin bread!” She said each year, her mom would surprise her and her siblings with pumpkin bread one crisp fall day and that always signaled that fall was here! Well Libby, here you go!

Pumpkin Gingerbread with Pumpkin Spice Glaze
Recipe Type: Bread, Fall, Breakfast, Dessert
Author: Mackenzie
Prep time: 20 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 30 mins
Serves: 1 loaf
Recip from my Great Grandma Mildred
Ingredients
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup pumpkin
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/3 cup water
  • 1/2 cup (or more if necessary) powdered sugar
  • 2-3 tablespoons milk
  • 2 drops pumpkin spice extract (or add some of the spices above!)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat together the sugar, oil and eggs until light in color, about 2 minutes. Beat in pumpkin.
  3. In a separate bowl, stir together the flour, baking soda, salt, baking powder, and spices. Alternately add the dry ingredients and water into the pumpkin mixture, maxing in between additions. Do not overbeat.
  4. Pour batter into greased loaf pan and bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for ten minutes and then invert onto a wire rack to cool completely.
  5. In a small bowl, stir together the powdered sugar, milk and pumpkin spice extract. Drizzle over the bread and allow to set.
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Filed Under: Bread, Breakfast, Cake, Desserts, Fall, Seasonal Tagged With: Bread, Breakfast, Desserts, fall, Feature, gingerbread, pumpkin, pumpkin spice

Caramel Puppy Chow

September 12, 2014 by Mackenzie

Caramel Puppy Chow2
Why do I always overcommit myself?! I’ve hit an all-time high for maxing out every spare minute of every single day – I’m taking 19.5 credits (so six classes plus a thesis), working 16-20 hours a week at Nordstrom, TAing a class (and grading papers every weekend), on exec for Sigma Iota Rho (running communications for a 100+ person honorary), am trying to find a job/scholarship/fellowship/SOMETHING for next year, and also trying to enjoy my senior year and my friends and the beautiful fall weather. Oh, and trying to workout, blog, cook, and maintain a semi-clean apartment. That’s sane, right?

Ha. On top of that, I’ve had a nasty cold for two weeks, which is making me tired and even more stressed. Before you start pitying me… please know I’m not complaining! Just taking two seconds to vent a bit and give you a little insight into my crazy days… But what I want you to take away is that despite how busy it is, despite how exhausted I am when I collapse into bed at midnight, despite how much I want to roll back over and keep sleeping when my alarm goes off at 6am… I’m blessed and honored to be able to do all that I am. I’m taking 19.5 credits largely because I want to! I don’t actually need half of these classes for my major or even as more credits to graduate – I just enjoy learning and these classes interest me! It’s my last year of school for the near future and I’m not going to be able to take classes like this probably ever again… So I’m absolutely going to take that extra class on Women and the Law. I’m absolutely going to take them all for a grade and not audit any…because I want to read, research and write excellent papers – I have and always will be a student.

But I will say… when I come home after a long day, what I absolutely love is squeezing a half hour in to checking in on my blog and readr people’s comments on my posts or on facebook, watch my pins on pinterest fly around, connect with other bloggers through a facebook group I’m apart of, learn more about SEO optimizations, plug-ins and ad networks… It’s my break. It’s my relief. Cooking is my passion and sharing it through this blog is rapidly becoming almost as therapeutic.

So all that to say… this year could be crazy. I may not sleep a lot. I may be pulled in a zillion different directions. I may feel overwhelmed by two jobs, my classes and the regular duties of life… but I’m going to keep blogging because it’s my outlet… my form of expression…my happy place.

But now we need a recipe! I made this Caramel Puppy Chow for a SIR meeting. We had about 80 people coming and so I made a couple of desserts from Julie’s Eats and Treats to share! These were such a hit! Caramel coated chex mix and cashews with some M&Ms added for good measure… who could resist?Caramel Puppy Chow

Caramel Puppy Chow 3

Caramel Puppy Chow
Recipe Type: Dessert, Snack
Author: Mackenzie
Prep time: 15 mins
Total time: 15 mins
Recipe From Julie’s Eats and Treats
Ingredients
  • 1 (14 oz) box of Rice Chex cereal
  • 1 (8 oz) can of cashews
  • 1 cup butter
  • 1 1/2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 bag M&Ms
Instructions
  1. In a large bowl, combine the Rice Chex cereal and cashews. Set aside.
  2. In a medium saucepan over medium heat, bring the butter, brown sugar and corn syrup to a boil. When boiling and mixture is melted together, remove pan from heat and stir in baking soda and vanilla. Pour half of caramel mixture over cereal and cashews. Using salad tongs, gently stir the caramel into the cereal. Add the rest of the caramel and carefully stir it all together ensuring all the chex is coated.
  3. Line two baking sheets with wax paper. Spread the cereal in a single layer on the wax paper to dry. Sprinkle m&ms over. When cool, break up caramel chow and serve!
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Filed Under: Appetizers, Desserts, Easy Tagged With: caramel, cashews, Desserts, Feature, kids, m&ms, puppy chow, Snacks

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Meet Mackenzie

Hi! I'm Mackenzie! I'm currently a Fulbright English Teaching Assistant in Indonesia! I'm writing all about my year on this blog and hope you'll follow along on this journey! Read More…

Disclaimer:

Students and Indonesian Friends: Please don't take anything I say here as critical of my experience or you and your culture. Rather, through this blog I want to share my experience in your country with my friends and family in America! I may write and laugh about a lot of things that are different but none of it is bad, it's just different!

This blog is not an official Department of State website, and the views and information presented here are my own and do not represent the Fulbright Program or the Department of State.

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My Latest Reads

My Latest Reads

Between the World and Me
5 of 5 stars
Between the World and Me
by Ta-Nehisi Coates
If You Follow Me: A Novel
3 of 5 stars
If You Follow Me: A Novel
by Malena Watrous
The Goldfinch
4 of 5 stars
The Goldfinch
by Donna Tartt
Missoula: Rape and the Justice System in a College Town
4 of 5 stars
Missoula: Rape and the Justice System in a College Town
by Jon Krakauer
Station Eleven
4 of 5 stars
Station Eleven
by Emily St. John Mandel
Fight Back and Win
2 of 5 stars
Fight Back and Win
by Gloria Allred

goodreads.com

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Mackenzie

Hi! I'm Mackenzie! I'm currently a Fulbright English Teaching Assistant in Indonesia! I'm writing all about my year on this blog and hope you'll follow along on this journey! Read More…

A Look Back

This blog is not an official U.S. Department of State website and the views and opinions expressed here are entirely my own, and do not represent the U.S. Department of State or the Fulbright Program.

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